First batch ever, Cherry Vanilla. Check out that carbonation.
Posted Apr 25, 2019, 1:28 PM UTC
14129
I am anxiously awaiting my first scoby to arrive tomorrow. This both looks, and sounds, amazing!
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So awesome!
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[deleted]
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I love it, gotten good feedback too. Used tart cherry concentrate to compliment the acidic sourness, and I used fresh vanilla bean which came through pretty strong in only 3 days. Added 2-3 tbsp honey for some extra sweetness.
Taste like a probiotic cherry cream soda
8
2-3 tbsp? In how large of a batch?
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Gallon
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Interesting... So do you do a 2nd fermentation all in one large container?
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whoa
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dr pepper <3
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Damn Daniel!!
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Where is the best place to buy Scoby online?
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Post an ISO request on your local Facebook garage sale page or Nextdoor app. Should be able to get one for free!
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No idea, got mine from a friend.
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Is that a foam brewers cup
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Good eyes
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It’s so pretty & sounds really good!!!
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Recipe reminder😊
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I can’t speak for the OP but the recipe directly from the Big Book of Kombucha is:
Cherry Cream Soda:
For 1 Gallon:
-
1/2 Cup Cherries Halved
-
3/4 whole vanilla bean sliced
-
1 Tablespoon Honey
—————
For 16oz:
- 1 Tablespoon Cherries halved
- 1/4 whole vanilla bean split
- 1/2 teaspoon Honey
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I’m in a fermenting fb group with like 80k people and tons of people use honey for kombucha. Jun is literally kombucha made with green tea with honey.
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I have only brewed Jun Kombucha!!! What is that Facebook group called.
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No, they are different cultures.
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Yes, I know the cultures are different. But Jun is made from green tea and honey, I was just calling it “kombucha” generally because it’s fermented in the same way.
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I wondered the same when I put some in my yogurt. I couldn't find anything against it.
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Top level comment was deleted. I'm curious what it said.
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I'm assuming something about wild microbes in the honey. If so, than the acidity of a finished kombucha would kill off almost anything or at least prevent it from growing.
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[deleted]
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This looks delicious, do you have a recipe?
I used the cherry cream soda recipe in the big book of kombucha. I'll get you a little more detailed recipe tonight