Tag Archives: kombucha

Accidental soda

After epic peach canning day, I was reluctant to waste the remaining water that I boiled the peaches in, with sugar and citric acid in it too.

2015-09-08 19.34.45

So I combined it with the kombucha batch I had ready to go.  It happened to be a ginger infusion.  Voila, peach-ginger kombucha.  And wow, was it good.   As usual, I bottled it in the twist-off capped pop bottles I normally reuse.  During the stay in the bottle, the kombucha carbonates while the yeast does a little more work.

Sure, I was adding some sugary fruit juice to my kombucha, but my kombucha was a little overready, which often means that the yeast has had a die-off once the available sugar has been consumed.

But no, the yeast was alive and well, feasting on the sugars of the peach juice and carbonating like crazy.

I’m just after discovering how easy it is to make soda from the delicious and exciting book True Brews.  Amazingly, shockingly, easy (just add yeast).

And here I was, doing it, as I discovered.

My first clue was the bottle that burst.  I heard it – bang- followed by an ominous dripping sound.  Luckily I was home to hear it, and ferreted out the cause.  The lid had blown off, chipping the rim of the bottle.

My second clue was the second bottle that burst.  In the meantime, HW’d moved all the potentially exploding bottles outside, in case more exploded, but I hadn’t gotten to decanting the pressurized bottles yet.  The base of the second exploder sheared off neatly.

The book clearly warns to not put soda into glass bottles except upon serving, for aesthetics, because of exactly this.  The pressure builds fast, and becomes great.

I decanted the surviving bottles into a couple 2l pop bottles, which are built to survive pressure.

Peach soda!  So good!  See, one bottle’s already almost gone.

Maple sap Kombucha!

The colour in the jar is so lovely
The colour in the jar is so lovely

Since tapping our half dozen trees, we have learned exactly how much sap maples can produce: a GREAT deal.  6 trees=2 gallons on a warm sunny day.

We are completely overwhelmed by it, especially since the weather stopped being cold cold warm, cold cold warm… We could keep up with that.  The weather has finally started to turn warm warm warm, so we are drowning in sap.  We are not yet up to drinking 5 gallons at once, like the crazy Koreans I linked earlier (that would keep us on top of it).

What to do with it all?   *Trumpets*  Hail kombucha!

It first occurred to me when I was reading about syrup reduction and encountered a comment explaining that when the sap is improperly or incompletely reduced, sometimes a ‘mother’ can form on top in the bottle of syrup, and this is a distasteful, undesirable thing….. wait, what?

Did somebody say ‘mother’?

I was already making maple sap-ginger tea all the time with chopped ginger in sap, so I started a jar of kombucha with that, 3/4 gal of straight sap, a mom and a splash of the previous tea kombucha. Will it work? Shockingly, the sap jar developed faster and matured faster than the tea jar next to it, which was a few days ahead of it.

I bottled the first batch and it is aMAZing.  I’m saying so myself.  It carbonates hard (under a week in bottle) and is nothing like any other kombucha I’ve tasted.  Light, very gingery, sweet.  Not distinctly mapley but bubbly like pop.

Did I mention we’re overwhelmed by sap?  I’ve got six gallons of maple kombucha underway right now.

And SO pretty in the bottles.
And SO pretty in the bottles. This is the second batch.

Then there has to be a Dog with Kombucha picture