Kombucha tasting

Eureka, today just a short post about tasting my first kombucha. Brewed it nearly two weeks ago and went in bottles yesterday. Cooled the kombucha to try it. Lets get into the tasting notes:

Kombucha ready to be tasted

Aroma: Sweet, dried apricots, hint of sourness, some green tea notes as well. Smells really refreshing. Reminds me of wine vinegar as it warms up.

Appearance: Yellow, clear, some bubbles and some debris is floating in the liquid. No head. No lacing. Debris looks like molds… Costed my quite an effort to drink it.

Flavor: Wow, that fun. Tastes like fresh apple juice made out of sour apples. Some sweetness detectable. Subtle sourness. Tastes better than it looks.

Mouthfeel: Very light, definitely some carbonation, very tart aftertaste, but really refreshing. Aftertaste like a Gueuze.

Overall Impression: Another fun experiment. I needed nearly two weeks to brew apple juice out of green tea. No, I am just kidding here. It is quite a nice brew but I could not drink a lot of it. I prefer a really well made sour beer instead. What else would you expect from a beer geek, right? I am kidding again. I appreciate other alcoholic beverages and kefir as well as beer.

Well I guess this was my first and last self-made kombucha ever. To finish, this kombucha lacks the complexity of a very well made sour beer. There is nothing to add to this…

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Kombucha the First

The Kombucha scoby(s) are ready to ferment the green tea.

Eureka, as already mentioned in the water kefir post, I made my first Kombucha today as well.

The recipe was pretty easy: 3 L of hot water (0.8 gal) and 6 tea bags of a common green tea (without any additional flavorings) and steeped for 15 minutes. I then removed the tea bags and added 240 g of white cane sugar, dissolved it and let it cool down to approximately 25°C (77°F).

I then added the Kombucha scoby (Symbiotic Colony of Bacteria and Yeast). I added the liquid which came with the scoby as well (which was Kombucha already to lower the pH of the tea). I then saw that I got two scobys… They indeed look very odd and spooky.

The scoby(s) have to do their job now and I will decide whether I bottle the Kombucha in 8 – 12 days from now. I’ll update this post with further pictures from the Kombucha as it ferments. The tasting notes will be posted in a different post. Stay tuned.

01/26/12: Kombucha day. First inoculation of a green tea infusion with two scobys.

02/07/12: Tasting