I have brewed up my very first batch of kombucha, five bottles! Two are flavored with a powdered spirulina blend, and the others are just plain. Everything is bottled up and on its second ferment (I like kombucha a bit bubbly and slightly sour). CG, a prizewinning beer brewer, was very helpful in his suggestions (he has been helping out with Thistle in particular after school, which I have appreciated). He once made an ale with his brewing partner which they dubbed "Vlad the Impale Ale". I was smiling at his suggestions about "flavor profiles" (though it turns out they are true), but heeded his warnings about bottles blowing up from over-carbonation.
If you don't know what kombucha is, it is basically a fermented black tea-and-sugar combo (CG calls it "tea beer"). A very odd-looking yeast/bacteria colony is used to start the ferment. It tends to ferment faster in summer than winter. I do limit my consumption to about four ounces a day. I don't know if it makes me feel better, but it is fun to make and enjoyable to drink.
Here is a good link if you want to know more about it. Big warning: you really need to exercise excellent sanitation for your kombucha to be safe; I sterilize everything and put the bottles through a dishwasher with a heat dry before bottling up the kombucha for the second ferment.
http://www.thekitchn.com/how-to-make-kombucha-tea-at-home-cooking-lessons-from-the-kitchn-173858
My name is Joan McMillan and this blog is, as Emily Dickinson says, "my letter to the world." I am currently working on a nonfiction book about the murder of a young woman, Asha Veil, born Joanna Dragunowicz, and her unborn daughter, Anina, on September 9, 2006. My book is meant to honor her life and illuminate the need to create a safer world for women and children.
To read an excerpt from the book, please click on the following link:
ashaveilbook.blogspot.com
An excerpt from The Pleasure Palace, my romantic comedy, can be found here:
No comments:
Post a Comment