LibertyforAll
Claro in Vitam
I'll actually refer to this drink as kombucha haoma, as I refer to acacia/rue brews as the latter.
A batch of 13g rue and 24g acacia was prepared, and then sweetened with 1/3 cup of sugar. Liquid volume approx 1L.
This was then added to a green tea fermenting with a SCOBY, which has been recently grown, and had then reached a sufficient size to begin fermentation of a larger batch of liquid, and needed the sugar addition to grow as well.
This is a normal phase in a SCOBY's lifespan; the second batch of brew added to a recently bloomed colony. However, any size or age SCOBY will work just fine.
The jar containing this was covered with a paper coffee filter and rubber banded.
This was left in a cool, dark place relatively undisturbed, and may be drank (only taste sampled!) along the next week and several days while it ferments to note the interesting different phases. Notable is about 3-4 days in the brew seemed to taste more alcoholic than acetic, as it is at finish.
Over time the acidity will increase, which adds to an astringency from the drink, however it is not terrible. The fresh brews, especially a sediment-y drink, or one done with vinegar added, would have this astringent effect moreso than here, with the addition the acetic acid that's created seems to add - based on my drinking experiences. Carbonation will build after bottling.
Edit - After 11 days the brew was declared finished, separated from the SCOBY and bottled. The final brew is very sour tasting, potent yet much more mellow and easy to drink than a 'young' brew. It has taken on characteristics completely uniquely its own, and I have not drank anything quite like this before; it is tasty, yet still bitter however much less so than when fresh; the vinegar tastes as distinct and strongly as if I had brewed with it originally. For this reason I did not filter the brew at all during any stage, believing the 'extras' in the sediment would be fully removed over time. The seeds and bark-mud add a sort of garnish to the bottle as it is
The potency is very evident and drinking even a sip can show one the effects contained within and give a full bodied flavor experience as well(lol)
Overall the taste is much better, and the sparkling texture from the carbonation makes it taste almost juice-like, as if from a strange exotic vegetable, today while drinking it actually I said it 'tasted like dinosaurs'(perhaps had been drinking it for a moment already )
Potency remains about the same, however, the batch may gain some potency if the material is allowed to remain with the brew, the acidity created by the fermentation to acetic acid may bring more alkaloids into solution in the tea, this may be negligible or notable. Perhaps adding fresh acacia bark in strips to the bottle would add more character. It'd be a nice garnish touch overall.
This brew is definitely one worth trying. As simple to make as it gets, and SCOBYs are cool to work with as well and I am glad I have; I got one just for this experiment and it went remarkably well. No clue how this idea even formed!
It makes the drink into a much more palatable sort of beast, ending with quite a fine wine-like bottle to pop at any occasion one may see fitting for a toppest top shelf drink. Literally pop, it's carbonated. :twisted: :thumb_up: 8) :lol: try it! will add photos soon
A batch of 13g rue and 24g acacia was prepared, and then sweetened with 1/3 cup of sugar. Liquid volume approx 1L.
This was then added to a green tea fermenting with a SCOBY, which has been recently grown, and had then reached a sufficient size to begin fermentation of a larger batch of liquid, and needed the sugar addition to grow as well.
This is a normal phase in a SCOBY's lifespan; the second batch of brew added to a recently bloomed colony. However, any size or age SCOBY will work just fine.
The jar containing this was covered with a paper coffee filter and rubber banded.
This was left in a cool, dark place relatively undisturbed, and may be drank (only taste sampled!) along the next week and several days while it ferments to note the interesting different phases. Notable is about 3-4 days in the brew seemed to taste more alcoholic than acetic, as it is at finish.
Over time the acidity will increase, which adds to an astringency from the drink, however it is not terrible. The fresh brews, especially a sediment-y drink, or one done with vinegar added, would have this astringent effect moreso than here, with the addition the acetic acid that's created seems to add - based on my drinking experiences. Carbonation will build after bottling.
Edit - After 11 days the brew was declared finished, separated from the SCOBY and bottled. The final brew is very sour tasting, potent yet much more mellow and easy to drink than a 'young' brew. It has taken on characteristics completely uniquely its own, and I have not drank anything quite like this before; it is tasty, yet still bitter however much less so than when fresh; the vinegar tastes as distinct and strongly as if I had brewed with it originally. For this reason I did not filter the brew at all during any stage, believing the 'extras' in the sediment would be fully removed over time. The seeds and bark-mud add a sort of garnish to the bottle as it is
The potency is very evident and drinking even a sip can show one the effects contained within and give a full bodied flavor experience as well(lol)
Overall the taste is much better, and the sparkling texture from the carbonation makes it taste almost juice-like, as if from a strange exotic vegetable, today while drinking it actually I said it 'tasted like dinosaurs'(perhaps had been drinking it for a moment already
)Potency remains about the same, however, the batch may gain some potency if the material is allowed to remain with the brew, the acidity created by the fermentation to acetic acid may bring more alkaloids into solution in the tea, this may be negligible or notable. Perhaps adding fresh acacia bark in strips to the bottle would add more character. It'd be a nice garnish touch overall.
This brew is definitely one worth trying. As simple to make as it gets, and SCOBYs are cool to work with as well and I am glad I have; I got one just for this experiment and it went remarkably well. No clue how this idea even formed!
It makes the drink into a much more palatable sort of beast, ending with quite a fine wine-like bottle to pop at any occasion one may see fitting for a toppest top shelf drink. Literally pop, it's carbonated. :twisted:
:thumb_up: 8) :lol: try it! will add photos soon
