5/24, Greyhound

We pulled the large batch after 7 days and it was weak and sweet. We juiced 8 grapefruits and used 1/3 cup grapefruit. 8 bottles had 1/3 cup grapefruit juice and 1 Tablespoon of sugar. 7 bottles had 1/3 cup grapefruit juice and 1/2 Tablespoon of sugar.

The medium batch was also sweet, a little stronger than the large batch but still weak. We did 1 teaspoon of sugar and made 9 bottles.

Pulled the grapefruit at 2 days and it was perfect. The 1 Tbspn sugar was popular but I thought it was too sweet and I thought the 1/2 tbspn was just right. One of the old bottles (1/2 Tbspn) did not fizz/ferment and may have been not been capped properly.

5/17, Tangerine Dream

We let the both the large and medium batches go 9 days because we’re slackers. It was pretty fizzy but not strong. We used 1/3 cup of tangerine juice, 1 Tbspn of sugar. We made 16 bottles.

The medium batch was strong both vinegar and tea wise. We used 1/2 Tbspn of sugar and made 8 bottles.

We pulled the tangerine at 4 days at it was a bit sweet, however, everyone else loved it so 4 days it is!

5/8, Pineapple Express

We went 9 instead of 8 days for first fermentation but it wasn’t too strong. For the large batch we pureed 2 pounds of pineapple and added 1/3 cup – 1/2 cup, 1 Tbspn sugar and made 12 bottles. We pulled at 2 days and wasn’t too explosive.

The medium batch we made 11 bottles of plain adding 1/2 tablespoon sugar.

We pulled pineapple after 2 days and it was just right.

4/29 Jolly Rancher Watermelon

The large batch was weak – possibly due to a small SCOBY. For the large batch we pureed 1 1/2 personal organic ‘seedless’ watermelons. Seeds were removed before it was pureed. We used 1/3 cup of watermelon, 1 Tbspn sugar and produced 13 bottles

The medium batch was stronger than the large, we used 1/2 Tbspn and made 10 bottles.

Removed the watermelon late at 2.5 days and it was explosive.

4/21 Strawberry

We had a flat of strawberries and pureed 3-4 baskets to make 2 and 1/3 cups of strawberry puree. The large batch tea was very strong as we used more oolong to brew that batch. We used 1/3 cup of strawberry and 1 tablespoon sugar to make 14 bottles of kombucha

The medium batch was strong teawise as well. We used 1/2 tablespoon of sugar to make 8 bottles.

Strawberry was pulled after 2 days and was perfect – slow eruption and not explosive.

4/13 Greyhound (Ruby Grapefruit)

The large batch was strong we used 1/3 cup juiced grapefruit and 1 tablespoon of sugar. We made 14 bottles of greyhound.

The medium batch was very strong so we did 1/2 tablespoon to make 8 bottles.

We pulled the grapefruit at 2 days and it was perfect, not explosive but a good fizz. Pulled the plain at 2 weeks.

4/5 Mango-Lime

The large batch was a little sweet and a little on the weak side. We pureed 2 pounds of mangos w 2 limes and used a 1/4 cup of the puree with 1 Tbspn of sugar. We made 13 bottles.

The medium batch was just right and we used 1/2 Tbspn sugar per bottle and made 8 bottles.

We pulled the mango lime at 2 days and it did not explode and it a good amount of fizz.

3/28 Cara Cara Orange

The large batch was very strong, just stirring made a lot of foam. We used 13 Cara Cara oranges juiced and used 1/3 cup, 1 Tbsp sugar to each bottle.

We made 15 bottles.

The medium batch was not as strong but had good fizz as well. We made 8 bottles and used 1/2 Tbspn sugar.

We pulled the Cara cara orange at 3 days and it was just right. Barely perceptible pop but perfect fizz.

House Sourdough Recipes

Our recipe for our House Sourdough has evolved and is soon to be scaled. Here is what we’ve been doing…

  • 800g flour (600 white, 200 wheat)
  • 320g starter (fed 14-18 hours prior)
  • 405g water
  • 1 tbsp salt
  • 1 tbsp sugar

The long feeding time is our secret to making it sour as well as our extended proofing. We’ve been doing 3 one hour proofs/punch-downs, shaping and doing a final proof for 2-3 hours. By now it’s risen about all it can but man is it sour! We’ve been making boules (rounds) and we have a new oblong proofing basket for artisan loaves. However today I’m going to try to do it all in the bread machine! I’m scaling down the recipe to the following…

  • 500g flour (375 white, 125 wheat)
  • 200g starter
  • 260g water
  • 2 tsp salt
  • 2 tsp sugar

I’ll do two 1.5-hour proofs and a final one for 2 hours and bake it for 1hr 10 minutes, putting the water, flour, salt, sugar and starter in the bread machine (in that order) and doing a 30 minute preheat.

3/20 Pink Greyhound ( ruby grapefruit)

The large batch kombucha was perfect. We juiced 9 large ruby red grapefruit and used a 1/3 cup per bottle with 1 tablespoon sugar. We made 15 bottles.

We pulled at 3 days and it was perfect. No pop but was fizzy and just enough sweetness.

The medium batch was also perfect we made 7 1/2 bottles and used 1/2 tablespoon of sugar.