Tuesday, December 26, 2017

Yes Chef: The apple of my eye!

I am really into the whole Kombucha making thing! It's so easy and doesn't take much time at all. Plus, the array of flavour possibilities are endless! 

After making my first batch, I decided to make another round, this time using a black tea and flavouring it with apples, cinnamon, and cloves. The black tea I chose to use is Lovers' Leap from Sri Lanka.

A little apple and spice!

To make this Kombucha, I used the baby SCOBY created in my previous batch. The process was the same, so you just need to follow the method from part 2. Items required:

  • 1 L Mason jar
  • 2 cups boiled water
  • 1 ½ teaspoon loose leaf tea
  • ¼ cup of sugar
  • 1 cup distilled water at room temperature
  • 1 SCOBY plus the 1 cup of brew 
  • Apple slices
  • Cinnamon pieces
  • Cloves
  • 1 coffee filter
  • 1 elastic band

After the 7 - 14 days of fermentation, follow the flavouring procedure as outlined in part 3. I just dropped a few slices of apples, cinnamon pieces, cloves, along with about a tablespoon of sugar, for the second fermentation.

After a couple of days of fermenting, I was rewarded with a refreshing new batch of Kombucha! 

Kombucha ready!

I gotta say, I loved this flavour combination more so than my first batch. The carbonated beverage was slightly tart, and you could taste the apple with light notes of the cinnamon. I found myself gulping this batch down! Initially I was concerned that the flavour of the apple would not come through, but I was wrong. I will definitely using these ingredients again, with maybe a few tweaks. 

Kinda like wine!

I'm really glad I've developed an interest in Kombucha. I have all sorts of ideas about flavour combinations and the different types of teas to try. For sure it's becoming a new hobby for me! Perhaps I'll try a white tea next time? We'll see!

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