Kombucha Brooklyn

  • Premium Brewing Tea with David Lee Hoffman

    Eric and David Eric and David in Lagunitas, CA

    For many years I overlooked the importance and exciting possibilities to be garnered from sweet unfermented tea, the beginning of any kombucha brew.  The "Nute" (nutrient solution of tea and sugar) holds the nutrients the SCOBY will consume during fermentation and determines the final flavor profile of your finished product. In fact, you can create such an expansive flavor profile with your Nute that many people think you’ve added juice. When I realized what I could do, I set out on a journey to discover everything I could about the ingredients that make up nute. My first stop, and my longest, was with tea.

     

    Good tea comes from good sources, but like all food, the best sources are not easy to find. There are many outlets to purchase tea through; online retailers and large wholesalers give us many different options. My experience with various suppliers yielded delicious and healthy kombucha, but nothing compares to the quality we have experienced brewing with the tea leaves from our most recent partnership.

     

    David finding a tea David finding a tea

    If there was a Kombuchman in the tea world, it would be David Lee Hoffman. Teaman! His love for tea has led him on a 40-year journey that yielded the largest loose leaf and Pu-Erh collection in the United States. A true pioneer in the art of tea, David is the first American to import premium whole leaf tea to the U.S. David has built relationships with farmers, tea factories and ancient tea shops giving him access to one of the most diverse and quality tea collections available in the world. Along with tea he has dedicated his life to organic farming and buys tea that comes from farms using only those growing techniques. Hearing him talk about tea is both educating and intoxicating.  Drinking the tea he has procured over the years takes you directly to the hills he procured them on and opens up a gateway into a world most will never see. We are now blessed to be one of his customers.

     

    Tasting a selection of Pu-Erh's Tasting a selection of Pu-Erh's

    Last month I had the pleasure of spending the afternoon with David. My five-hour layover in San Francisco was just enough time to meet with David for lunch at a spectacular dim sum restaurant and tour his magical compound. Although it was a short visit, we were able to taste six teas as well as tour his massive collection of loose leaf and Pu-Erh tea, all surrounded by structures hand-built by him on his beautiful land over the past 40 years. As soon as I entered his Lagunitas compound, I felt like I was transported to the Chinese country side. It was truly remarkable and an unforgettable experience.

     

     

     

    One of the many structures on the compound One of the many structures on the compound

    I’ve been buying David’s tea for about a year now, but only for our personal collection. Most of them were for drinking straight - we are serious tea drinkers here at KBBK - but they were also used to ferment delicious batches of kombucha, some of the nicest I’ve ever had.  On our ride back to the airport David offered me a coveted wholesale account. I’m thrilled to pass that privilege on to you at the KBBK Brew Shop.

     

    The new premium brewing tea line-up represents a diverse line up of Chinese tea. There are high-end pricier options as well as budget-friendly introductions to premium tea.

     

    KBBK House teas are three selections I feel represent all the characteristics of the three most popular styles, green, black, and white. Wonderful together as a blend, individually these teas will make the perfect base for straight-up and flavored ‘buch or even as a blender to another tea style. This is an incredible value for such fine whole leaf tea.

     

    Silver Bud Pu-Erh Silver Bud Pu-Erh

    Our first Pu-Erh offerings will show you what delightful brews come from this, my favorite style of tea, that is aged like a wine or cheese to improve its flavor. The two main styles, likely the oldest and most popular tea in China, are represented in our collection as Shang (raw) and Shu (cooked). Both styles yield complex full-bodied kombucha that have an extra kick of caffeine. Another Pu-Erh we are offering is Silver Bud. This white tea that is mostly bud has been aged in David’s cave since 2003 and gives off dried fruit flavors like prune and apricot. Not only is this a crowd pleaser, it's one of my top 3 teas to use in kombucha brewing.

     

    Along with these Pu-Erhs we have chosen a strong showing of black, green and oolong teas to offer from our store.

     

    As we sell through this first round of teas, we will rotate our offering. If there is a specific tea you fall in love with, let us know and we can get you hooked up with a larger supply. One thing is certain; if you explore these delightful teas you will expand your kombucha pallet. Dive in to the wonderful world of Premium Brewing Tea and be spoiled by the quality we now offer, from the pluck to the cup. You will never go back.

     

    For more on David Hoffmann and his journey with tea check out his documentary film “All in this Tea” available at our brew shop.

     

    Also, support David in saving his structures from being demolished by the state.  See more about the Last Resort here.

  • Pomegranate-Kombucha Apple Sauce

    Afternoon y'alls! It's been blowing a two-foot-deep tundra sideways here, and it's time to offset this bone biting chill with some GOOD FOOD! So lets get started on some mind blowing Pomegranate-Kombucha Apple Sauce, perfect with cracked oatmeal and homemade yogurt.

    DSC_5367

     

     

     

    Time required: 3-4 Hours (pot watching mostly)

    Other requirements: Pomegranate-Kombucha (see below)

    Difficulty: Easy / Medium

     

    Note- you can start your apple sauce with the pomegranate kombucha first, and then add the caramel later when you've finished it. This may shorten the time required.

    Ingredients:

    • 12-15 Apples, preferably Honey Crisps
    • 2 Cups of Pomegranate-Kombucha (optional until you try it with. :)
    • 1 Cup White Sugar
    • 3 Cups Water
    • 1 tsp (teaspoon) Salt
    • 1 tbsp Cinnamon
    • 1 tbsp Ground ginger
    • 1 tbsp Allspice
    • 1/2 tsp nutmeg
    •  1/2 tsp clove
    • love

    Instructions:

     

    Pomegranate-Kombucha: Makes  2 Quarts +

    Follow our instructions here for 1/2 Gallon our Basic, Straight-Up Kombucha.

    Depending on your judgement on their flavor, and final amount of juice, add either 1.6 fluid ounces of Pomegranate Concentrate (found at health food stores, organic is best) OR  juice from a freshly squeezed pomegranate, to your now finished kombucha. Reserve 2 cups of Pom-'Buch for this recipe.

     

    Caramel Syrup: Read through before starting

    DSC_5358DSC_5361DSC_5362DSC_5365

    • Please: take any and all necessary precaution with any syrup production, as this stuff gets really hot.
    • Add 1 cup of sugar to a (very important) SQUEAKY CLEAN and DRY sauce pot.
    • Boil 2 Cups water in a kettle or separate pot while you ...
    • Turn heat to Med-High, and let your sugar start to melt.
    • Once your sugar melts, with a metal whisk (or spoon as I forgot mine), whisk any left over sugar clumps to make a uniform syrup.
    • You will now cook the syrup until it goes a medium orange / brown, and then turn off the heat so that after cooling, your syrup will be a lovely and deep caramel color.
    • As its still bubbling and cooling off, add your 2 Cups of boiling water all at once and WHISK! Beware: this is hot enough to scald you so be careful! Do not add the water too slowly because the sugar will vaporize a small amount of water and splatter it on you, where as if it all goes in at once, it will cool down the sugar much quicker and make this a safer operation.
    • Did you do it? Well Done! Pat yourself on the back. Now onto..

    The Apple Sauce

    • Quickly rinse and peel any stickers off your Apples, then pat dry with a cloth.
    • Cut the Apples in half vertically, then vertically half again.
    • with a small pairing knife, core out the quarter slices.DSC_5366
    • Small dice your apples.
    • Place your Apple dice into a pot with at least 2-3 inches space at the top.
    • Add all your spices and salt, Caramel Syrup, and 2 Cups of Pomegranate Kombucha to the pot and give a good stir.
    • Cook on Medium Heat until soft, then low for as long as it takes to cook the residual liquid off.

     

    You've finished your Pomegranate-Kombucha Apple Sauce! Well done. I love it on its own, or as pictured above on top of cracked oatmeal porridge with a dollop of yogurt and sliced apple.

    -Will Donnelly

     

  • An Introduction to Cooking with Kombucha

     

    As this is the first of many posts I will write about food, cooking and kombucha, I thought it may be enriching for the reader to understand more about what food is and has made us, where what we know has come from, and why we eat what we eat now.

     

    Food, in its simplicity is what nourishes our biological needs, stoking the fire so that we may be so lucky as to spend our time pursuing dreams and attending other needs. What we now enjoy as food comes a long way from its wild, dangerous and unmapped origins. A Chicken-Parm Hero really is haute cuisine when you think about it, but times have changed and along with it our palates, our expectations.

     

    When cooking, one manipulates food so we can either enjoy it or digest it better. It quickly becomes apparent that knowledge of chemistry, biology and technique is going to help you greatly in this vast world of crafting a meal. Attempting to put out an oil fire with water, eating the wrong mushroom, rubbing an eye after cutting peppers are mistakes not soon made again. And although edible, over seasoning, under cooking and burning your food are all roads best not taken. So, we have to understand our food; a process that has happened at times only long after we have made it. Ceviche, dried meats, curing onions or smoked salmon are all things that worked, and only later when we had the time after a lush meal to think why, did we figure it out.

     

    Over hundreds of thousands of years our bodies have adapted to cooked food. It has been evolutionarily advantageous not to spend your energy chewing and digesting, but changing what you eat so that it may better feed you. When you marinate a steak, acids help break down the fats and proteins. As you place it on a seasoned grill, the intense heat denatures the protein further. It also helps make the food safer, killing off surface bacteria.  This allows us to get the most out of our food as we absorb nutrition from broken down proteins or fibers much, much better. It is why we cook, and why we have to cook.

     

    Kombucha, among many things, is an acid.

                                                              Cook your Kombucha!

     

    Generally it is a tart and slightly fizzy, not much unlike a cider or champagne. Fermenting different teas, for different periods of time, and finishing the process with fruits or other flavorings all alter the unique flavor. The range of terroirs, ambient temperatures, water composition, and handling techniques of Chinese and Japanese tea gives kombucha a large palette to paint with. If you can take all that into consideration, the kombucha you can brew is vast. What you can do with that brew is even more varied – why not marinate your favorite grilled goods with a rich and tangy black tea kombucha vinegar reduction? Or let a mango slaw sit in a peachy white tea kombucha overnight? This light ferment will alter the flavors just a bit, and may impart just the right fragrance. Yum!

     

    I've cooked for many years, and with most things, it is easiest to start simple. Don't worry about the above mentioned terroirs or water composition of where your tea comes from. Most palates don't ever even taste the difference, and if you are cooking it later, that nuance may not even be apparent. Instead, start with kombucha vinegar! Most of us end up making it because we forget to tend to our brew - so instead of throwing it away, substitute your apple cider or white vinegars with your new tea vinegar. Again, kombucha can be a great component for a marinade, or even a ceviçhe. Once you feel comfortable with that, why not reduce it, touch it up with sugar and drizzle it over green tea ice cream? There are many, many possibilities for an adventurous cook when it comes to cooking with kombucha. And we haven't even begun to talk about working with the culture itself!

     

    For some recipes to get you started, take a look here - http://www.kombuchabrooklyn.com/cooking-with-kombucha

     

    If you have any suggestions or questions please drop us a comment and I'll try to answer as best I can. - Will

  • My First Brew - Lessons Learned by a Kombucha Brewer

    by Cody Cardarelli

    Hey folks!

     

    Last time we chatted, the police were chasing a suspect across my roof in Bushwick, and my first brew was being steeped. After waiting for my SCOBY to form, thicken and fully ferment, I can safely say that I had a brew's worth of probiotic… well, vinegar.

     

     

    This first-time kombucha brewer was devastated. I had just spent an hour trying to tip my jar into appropriate sized-funnels and spilling the lab experiment gone wrong all over the floor. And there I was, trying to convince myself and my girlfriend that the kombucha wasn't an unmitigated disaster, while my roommates gave the familiar and equally reassuring notion that it wasn't, "that bad." I followed our instructions to the letter, and I came into work asking the usual questions such as "Why hasn't my baby SCOBY started forming yet?" or "What's that strand hanging off of my baby?" How could I have gone wrong?

     

     

    The truth was, I was in the throes of what I like to call: New Brewer's Syndrome, or NBS. After spending so much time fretting about the specifics of my brew, I'd forgotten that SCOBYs themselves are weird, resilient, alien little things that only need time and a bit of attention.

     

     

    So the next time around, I knew the score. My big healthy vinegar SCOBY mocked and cackled, while I whipped up its sugar slurry of a dinner. I placed my antagonist in its jar of broken dreams and waited. This time, however, I avoided NBS and made a well-balanced brew. For all of my fretting from before, I wasn't paying attention to the taste during the fermentation process!

     

     

    After 4 days when I started noticing activity in my jar, I used a thief to monitor the taste of my brew. After 7 days, it was finally perfect and the road to victory was within reach. This time around, I also avoided the joke that was my previous bottling process and used an auto siphon. This simple instrument saved me a massive headache, and made my brew move like a dream.

     

    Thief and auto-siphon Thief, left; Auto-siphon, right.

     

    With pride I returned to the KBBK office with a growler of my homebrew. The  flavor was even, it wasn't too sweet, and it lacked the funk of some homebrew I've had in the past. This wasn't my first cup of 'buch by a longshot, but it was far and away the most satisfying. My sensei, Chris, nodded with acknowledgment.
     

    Probiotic Date Night Pt. 2

     

    When life hands you probiotic vinegar, you make probiotic vinegarade, or salad dressing! After failing to convert my brew with secondary fermentation containing primarily crystalized ginger, Emily and I used the final bottle of vinegar with a nice Spanish olive oil and some minced garlic in a salad. The vinegar has a nice bite-y tart, and at least we were able to reap the 'buch benefits from this wayward brew.

     

    Happy brewing!

  • Black Friday / Cyber Monday Sale!

    Brewing kombucha reminds us to find and appreciate our center. You can brew healthy, probiotic-rich kombucha that rivals your favorite store-bought drinks in just a week; you can share cultures, brews and stories, all in the comfort of your own home.

     

    So, in the spirit of the season, load up on brew supplies for yourself, friends and family, get everyone brewing, and see who can make the best kombucha around!

     

    The Details:

    • 10% off everything on our site
    • Purchases of $75+ receive a FREE tin of special edition 'buch brewing tea (Holy Diver)

    Holy Diver

    • Purchases of $100+ receive a FREE Signed copy of Kombucha! book
    • Purchases of $200+ receive a FREE copy of Kombucha! book and KBBK t-shirt
    *Each free item comes at each price level and accumulates. $200+ means you get 3 FREE items.
  • Kombucha Brooklyn Community

    By Kim M.

     

    In my short time at KBBK I have been impressed with the strong sense of community there is here.  I am interested in nurturing those relationships and furthering the reach of our community to include an even wider array of wonderfully talented people and amazing companies to become part of the Kombucha Brooklyn family.  We have added Rolling Press, a fabulous Brooklyn-based, eco-friendly printer, who printed our beautiful book party invites and valued customer cards.  Not to mention the lovely people at Book Court who hosted our book launch and made it an evening to remember.

    Kombucha! Launch event at Book Court Kombucha! Launch event at Book Court

    The after party was amazing and wouldn't have been possible without the generosity of our good friends at 61 Local, thank you!!!

     

    KBBK After-party at 61 Local After-party at 61 Local

    We are also very excited about the start of our monthly in-house yoga sessions, taught by the fabulous Ms. Jessa Messina, founder of Yoga for the Average Jo.

     

    Yoga at KBBK Yoga at KBBK

    And last but not least we are thankful for the strong ties we have right here at home in the Pfizer building where we host our monthly happy hour (1st Tuesday monthly, come one come all!).

     

    Happy Hour at KBBK Happy Hour at KBBK
  • Kombucha Brooklyn 12-oz. - Introduction

     

    5 new bottles
    Our 5 new bottles are USDA organic and Orthodox Union-certified kosher

    Let me introduce you to the new KBBK 12-oz. - the future of kombucha on the go. This line of bottles represents everything we have learned in the last 5 years of commercial brewing. They are the smoothest, most delicious bottles we have ever made, but are also the most potent. I’ve never experienced enjoyment from a bottle of kombucha along with an intense kombucha rush as much as I do with these. Finally, easy-drinking, potent ‘buch!

     

    Many kombucha drinkers believe that sour = power.

     

    This is not the case. In fact, it is at the core of why Kombucha Brooklyn was formed. We wanted to give people a bottle of kombucha that would provide all the health benefits loved by enthusiasts in a brew that was both easy and enjoyable to drink.

     

    Over the years, our bottles have varied in flavor - but our new production methods are yielding consistent kombucha every time. Think of it as the kombucha you can count on.

     

    Along with the improvements inside bottle, the look has also changed. You might think our bottles look more like a soda than a bottle of ‘buch. Well, you’re right! What better way is there to get the average soda drinker to pick up a bottle of ‘buch than to make it familiar to them?

     

    Regarding our new bottles, we welcome the feedback and the conversation. If you still can't find the kombucha you're looking for, I recommend getting our home brew kit. What a perfect way to get the ‘buch your palate desires!

     

    Bottom line, we want the world to be drinking kombucha. We believe that presenting it in an approachable way will accomplish this. Help us replace all of those sugary drinks out there by requesting our line at your local store, sharing a bottle with a friend, or simply sharing this post. Join Kombucha Brooklyn in the revolution for drinkable kombucha. Drink the revolution!
    To your health,

     

    Kombuchman

  • Kombucha Cocktails - An Untapped Nexus

     by Billy Stewart

     

    We find ourselves in an interesting period of time. A time where information has become so prevalent that its inflated value is close to 0. The gap has been exponentially widening between information, knowledge and wisdom.

     

    As a result, many of us find ourselves turning to old traditions. Things that have survived the test of time. And thanks to this surge in information, once-lost processes are being reclaimed, dusted off and thrown into a new sea. And to float, it must be inflated with an air of enchantment, meaning, purpose.

     Kombucha cocktail

    What gets my oars rowing is consumable goods. I want to travel to distant lands with my palate, on the sails of fermentation, unlocking compounds hidden beneath the surface.

     

    Where so much is not real, I need something that I can taste, smell, feel, and vice versa. It should tell a story of the way things used to be; or the way things could still be, yet never were. I want to heighten my senses, and alter my perception. I am looking to experience a symphony of ethereal flavor.

     

    This is a call to those who craft such tangible commodities. People who have devoted a large portion of their professional life (discovered their vocation) to making something real, whether used for pleasure or health. But in my mind, that is a fine line not worth debating. Instead I would like to marry the two with Reverse Toxmosis. Change the future, because it is nothing; as it has not yet occurred. I cannot do it for you, but I will provide the platform. Kombucha cocktails. So backwards that it is upside down.

     

    Reverse Toxmosis

     

    4 oz straight up

    4 oz Kølsh

     

    mix, sip, repeat

     

    Bruchelada

     

    4 oz straight up

    4 oz gaffel kolsh

    2 oz kombucha breath of fire

    salt rim

    lime garnish

     

    rim, blend, garnish, sip at your own risk

     

    Jasmine Margarita

     

    2 oz tequila

    1 oz triple sec

    ½ oz simple syrup

    3 oz Jasmine Green Kombucha

    salt rim (optional)

    lime garnish

     

    a low calorie, delicious alternative to traditional margaritas

    You will be asking your local bartender for Kombucha in all of your Margaritas

     

    Hail Mary

     

    2 oz tequila

    2 oz kombucha breath of fire

    4 oz McClure’s Bloody Mary Mix

    kombucha vinegar pickled veg garnish

    *please enjoy all alcoholic cocktails at your own risk

    Non Alcoholic options

     

    Kombujito

     

    muddled mint, simple syrup, and lime zest

    6 oz Jasmine Green Kombucha

    strained over crushed ice

  • Kombucha! The Amazing Probiotic Tea That Cleanses, Heals, Energizes and Detoxifies

     

    Kombucha! Kombucha! will be released on November 5

     

    Our book has arrived and it is gorgeous! The colors, the drawings, the little section-header designs, the tiny Penguin-Avery icon on the spine, the foreword by Brendan Brazier…we are ecstatic. We will be shipping the pre-orders on Tuesday so the wait is almost over! And we’ll be partying like it’s our book party…oh wait, IT IS OUR BOOK PARTY! Nov. 9 – Book Court in Cobble Hill, Brooklyn. Come taste some kombucha kocktails and get your copy signed!

     

    Now let’s crack open a copy and see what’s inside. First, you’ll find a warm welcome into the healthy, energetic and inspired lifestyle of kombucha. In the intro, we share our personal stories with ‘buch and the story of our company and we give you a little map about what to expect in upcoming chapters.

     

    In Chapter 1, we answer all of the subquestions to the million dollar question:  “What Exactly Is Kombucha?” Questions like what’s in it, how much should I drink and where did it come from are answered in this section.

     

    Then, we get brewing! The next 4 chapters take an in-depth look at ingredients and materials and we go through the entire brewing and bottling process step-by-step. We even cover a wide variety of tried-and-true flavor combos that we think are spectacular!

     

    After we’ve brewed our ‘buch, what do we do with it? Well, you know you can drink kombucha, but did you know you can eat it too? Did you know you can detox while you toxify by mixing it up in your favorite kocktails? And lastly, learn all about how to use kombucha is beauty treatments so you glow on the outside like you do on the inside. The last three chapters of our book cover the multifarious nature of our favorite detox beverage. The Daily News recently photographed and wrote up some of our 'buch recipes here.

     

    Kombucha! Book Release Party November 9 @ Book Court in Brooklyn Come out and hang with the KBBK crew, meet the authors, and share a toast!

    After all of that, we send you off as ‘buch brigadiers to spread the word about kombucha and Kombucha Brooklyn. Be prepared to feel empowered. Be prepared to feel the love. Be prepared to LIVE, SIP, THRIVE!

     

    Table of Contents:

     

    Foreward by Brendan Brazier

    Introduction: Kombucha Your New Hot Roommate

    I.            What Exactly Is Kombucha?

    II.           The Kombuchman’s Grimoire: Essential Hardware And Tools

    III.         ‘Buch Kamp I: Brewing and Fermentation

    IV.         ‘Buch Kamp II: Bottling and Secondary Fermentation

    V.           ‘Buch Kamp II: A Higher Level of Taste and Knowledge

    VI.          Dining On Kombucha and SCOBYs

    VII.         Kombucha Kocktails

    VIII.        Kosmetics and Kombeauty

     

    Reserve your copy at AmazonBarnes & NobleBooks-A-Million, IndieBound, or iTunes!

     

    Kombucha-ly yours,

    Jessica Childs

  • Kombucha with a Kick - Brewing Kombucha Wine Pt. 1

     

    It's no secret that kombucha contains alcohol. Albeit usually in trace amounts that the body is able to metabolize quickly, and you are none the wiser. People will say to me, even after drinking a 1 oz. sample at a market, that they've received a "buzz" from my kombucha, insisting that I'm trying to get them drunk. It's definitely not from alcohol.

     

    Kombucha wine Brewing kombucha wine

    I find it hard to believe that any beverage artisan wants consumers to feel anything but fulfilled from drinking their product. Not to suppose that inebriation forfeits assessment of flavor (though we can all see how this can be possible in extreme circumstances), but getting hammered on a fine microbrew or expensive bottle of wine to an extent cheapens its value as a thing carefully-sourced and produced. Nuances and layers of flavor are best appreciated in careful consideration, and on the whole I'd say the ability to ascertain subtleties towards the end of a sizable run of alcohol consumption becomes difficult, possibly only overcome through diligent practice and variation (during the session) in the type/style of beer, wine, etc. Perhaps differences in many varieties, during a stint at a wine or beer festival, become relative to each other, making discrimination easier.

     

    I'll state for the record that I've never become drunk on kombucha; if anything, after a long day of working at the market selling kombucha, and the requisite consumption of it that accompanies the event, I feel energized and content, with acute senses, perception and mobility that would assist me in anything from writing a research paper to driving across the country. I won't encourage anyone to drink that much kombucha (sometimes up to a gallon a day), but I'm definitely an aberrance in the field; not because I think kombucha is bad for you, but because I believe (and don't always practice) the "less is more" and "everything in moderation" approaches to consumption. Maybe 32 oz. a day feels good for you, maybe 4 oz. feels right. Maybe I want 2 liters.

     

    That Being Said

     

    You can make kombucha that contains a sizable amount of alcohol, akin to that of a standard American lager, and perhaps more (do experiment, please).

     

    There are definitely kombucha companies out there who have chosen not to control the amount of alcohol in their kombucha, and they should be commended, be it for better or for worse.

     

    There are also companies that have produced hybrids of kombucha and beer, with results ranging from 5-10% alcohol by volume. Whoa! Experimentation is the spice of life, and I'm happy these boundaries have been pushed.

     

    However - I would be hard-pressed to say that I've completely enjoyed any of the marketed high-alcohol kombuchas available. Obvious merits are in the realm of a sour beer, of which I do count myself a fan, but something really different happens in kombucha - kombucha contains bacteria; beer excludes all but a certain strain of yeast (that's why extreme sanitation and an airlock are used during the production of beers).

     

    The only way I've found to make palatable and delicious (appreciably) alcoholic kombucha is in brewing kombucha wine; I've achieved about 5.5% alcohol, with only a few caveats in flavor based on a few different factors.

     

    Airlocked kombucha wine Kombucha wine ready to ferment, with airlocks

    In upcoming posts, I'll describe my process of making kombucha wine, complete with suggestions and recipes - in the meantime, do some experimentation yourself! Don't wait for me to spell it out. I'll give you a hint - airlock, champagne yeast. Go!

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