Well back in February, I made some Ginger Kombucha.
I liked it. It needed some carbonation, but other than the lack of carbonation, I really liked it.
More recently, I made Ginger Beer. It was a little too sweet for my taste, but it was nicely carbonated.
Last week, I decided try Ginger Kombucha again.
I put the left-over ginger pieces in another glass jar and poured my finished green tea kombucha on top of the ginger pieces.
I left this for a day or two to infuse the ginger into the liquid.
For carbonation, I used some pineapple juice, which I poured into the bottles ... about 1/5 of the bottle each.
Then, the ginger-infused kombucha went into the bottles. I let those sit at room temperature for about 5 days and then put them into the fridge.
I made a batch of black-tea kombucha to keep the SCOBY going.
The result was really good. Better than the Ginger Beer because it wasn't as sweet. Better than the Ginger Kombucha because it was carbonated.
I liked the combination of pineapple juice and ginger kombucha.
Turned out great.
As always stay tuned on the regular SheppyBrew Channels to see what is happening with biking, brewing, barbequing, and other things: SheppyBrew's Facebook Page; Sheppy's Twitter Feed; SheppyBrew's Instagram Page; and SheppyBrew's Website.Of course, don't forget to visit this blog often as well!
Post a Comment