Piña Colada Kombucha
This is an amazing tropical recipe For the 1 gallon of base Kombucha; 16 grams Black Ceylon tea 16 grams Green Ceylon tea 220 grams of sugar 1 quart SCOBY 3 quarts water At the end of F1 add; 110 grams or 4oz of Dry Unsweetened Coconut flakes Allow this to soak for 1-2 days in the fridge until the desired level of coconut flavor is achieved. All flakes must then be removed to prevent extraction of the coconut fat. F2 flavor additions; 300ml or 10oz of pineapple juice
Ingredients
- Pineapple
- Coconut
Brewing notes
It's very important that the Coconut only be added to cold Kombucha in the fridge. Too long of a soak or too hot will extract fat and ruin the tropical flavor. Ferment F1 at 78 to 82 degrees F until Kombucha becomes sour with some sweetness still remaining, about 7-9 days. The pineapple juice will cause a large amount of carbonation in F2 be aware.
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