I’m currently on a bit of a kombucha bender. The last one I made was woodruff from our garden. It was the first time experiment and it worked really well. The result was a pretty pleasant light lemonade.
Last night, my wife asked for a more fruity brew “maybe lemon or something“. I mulled it over a bit, and thought why not.
I’m quite skeptical what the acidity of the lemon juice would do to the fermentation process, I decided to simply make a syrup from whole lemons.
Half a liter of water, 200 g sugar and three sliced lemons later I was ready to go. I backslopped the mix with a half a bottle of mystery kombucha that I had lying around.
Turns out that I’m finally at the point where I have enough practice to get a kombucha going in maybe 10 minutes. The trick, of course, is to boil only as much water as I need for the syrup and then pour it out into the much larger jar of cold water that will make up the kombucha. That way, the temperature is just right from the start.
So now it’s time to wait and see how this experiment turns out. We’ll know in a few days.