Recipe:Kombucha flavouring: Difference between revisions
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m (Alexander moved page Recipe:Kombucha Flavouring to Recipe:Kombucha flavouring: Consistent capitalization) |
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* 0.3% w/v (i.e. 30g per 10l of brew) | * 0.3% w/v (i.e. 30g per 10l of brew) | ||
* Hot infusion with boiling water for 20 minutes | * Hot infusion with boiling water for 20 minutes | ||
* Add 0.5% to 1.5% w/v sugar, according to taste | |||
== Earl Grey == | == Earl Grey == | ||
| Line 15: | Line 16: | ||
* 0.25% w/v (i.e. 25g per 10l of brew) | * 0.25% w/v (i.e. 25g per 10l of brew) | ||
* Hot infusion with boiling water for just 5 minutes, to avoid bitterness | * Hot infusion with boiling water for just 5 minutes, to avoid bitterness | ||
* Add 0.5% to 1.5% w/v sugar, according to taste | |||
== Fruit Juice == | == Fruit Juice == | ||
Latest revision as of 16:00, 28 July 2015
This page collects ideas for flavouring your Kombucha. Feel free to experiment and add your own!
Mate
- Mate (non-roasted)
- 0.3% w/v (i.e. 30g per 10l of brew)
- Hot infusion with boiling water for 20 minutes
- Add 0.5% to 1.5% w/v sugar, according to taste
Earl Grey
- Earl Grey (black tea with bergamot essential oil)
- 0.25% w/v (i.e. 25g per 10l of brew)
- Hot infusion with boiling water for just 5 minutes, to avoid bitterness
- Add 0.5% to 1.5% w/v sugar, according to taste
Fruit Juice
- Red grape, apple or other suitable fruit juice
- 3:1 mixture of Kombucha and juice
- Just mix, bottle and store in fridge
Caution: Kombucha with fruit juice produces a lot of gas! Skip secondary fermentation and open carefully after storing for longer than two weeks!