Background
This experiment explores the use of whole, yeast-heavy fruits to influence the fermentation profile of a jun-style kombucha beverage, aiming to develop complex, wild-fermented characteristics similar to cider or wine.
Formula
Ingredients
- 2550g water
- 450g Jun starter
- 150g light rye tea (made with rye)
- Honey (calculated at 8% of the total weight of the water, starter, and tea mixture)
- Whole sour cherries (with skins intact)
Notes and Observations
- Fermentation Character: This preparation worked really nicely. The inclusion of whole sour cherries—specifically keeping the skins intact—seemed to significantly help develop a pleasant, yeasty quality reminiscent of a wild-fermented cider or wine.
- Yeasty Profiles: The success of this batch suggests that the wild yeasts present on fruit skins can actively and positively steer the flavor profile of the ferment.
Future Adjustments
- Yeast-Heavy Infusions: Conduct further experiments infusing with other yeast-heavy whole fruits, as well as root vegetables.
- Pomace and Skins: Experiment with adding apple pomace (either sourced externally or saved from our own pressed apple juice) or grape skins sourced from winemaking.
- Biodiversity: Explore inoculating future batches with a wider variety of interesting cultures to see how they compete or cooperate with the jun colony.