• @Frexican21
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    31 year ago

    Very nice! Did you make it yourself?

    • @peeteep@feddit.nlOP
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      41 year ago

      Yes I did! I’m going for simple syrups for the F2 these days, less fruit pieces and mini pellicles floating around at the end

      • @Frexican21
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        31 year ago

        I’m thinking about starting Kombucha soon, if you could share the recipe and any tips or tricks I would greatly appreciate it!!

        • @peeteep@feddit.nlOP
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          41 year ago

          I would normally refer to Reddit, where I found my base recipe as well… but we are now on lemmy!

          Basically:

          • Make strong black tea, dissolve 70g cane sugar per liter. I think some people use less sugar maybe.
          • when cool, add to scoby from previous batch in large container with access to air through a cloth (prevents insects etc from getting in)
          • ferment for 1-2 weeks depending on temperature and desired tartness. This is F1
          • make syrup with fruits, sugar, water and strain or take some fruit juice
          • add to bottle that can withstand pressure (flip top bottles from Grolsch work well). Fill up with F1 kombucha. I think I use more or less 1:6 ratio of syrup:kombucha. Make sure to fill the bottle almost completely.
          • Ferment for another few days (I did 4 days now) in closed container to build carbonation. This is F2
          • refrigerate and enjoy