KOMBUCHA
Canary Melon Kombucha
A five-day kombucha trial using Canary melon trim, honey, and a kombucha starter.
Birch Syrup Kombucha
Testing a simple dilution and fermentation of birch syrup to evaluate how the flavor profile shifts as the sugars ferment and acidity develops.
Sorghum Syrup Kombucha
Testing the viability of sorghum syrup as an alternative sweetener and fermentation substrate, specifically as a replacement for refined sugar in Kombucha production.
Cleavers & Rye Coffee Jun
This experiment combines cleaver juice, dark roasted rye, and honey in a jun-style ferment.
Chamomile & Toasted Rye Kombucha
This experiment uses whole, yeast-heavy fruits to influence the fermentation profile of a kombucha-style beverage.
Maple Kombucha
A fermentation batch using maple syrup as the primary sugar source, compared with honey and sorghum syrup trials.
Strawberry Sichuan Peppercorn Kombucha
A wild-fermented strawberry beverage using Sichuan peppercorn honey to combine fresh fruit and herbal aromatics.
Concord Grape & Mugwort Kombucha
This experiment ferments Concord grape juice with mugwort to test a more bitter, herbal kombucha profile.
Riesling & Pineapple Weed Kombucha
A kombucha experiment pairing Riesling grape juice with dried pineapple weed for a layered fruit and herbal profile.
Spent Coffee Ground Kombucha
The goal of this experiment is to evaluate a light, acidic beverage brewed from spent coffee grounds. The extraction yields a profile that is less harsh than fresh coffee, tasting similar to a diluted...
Toasted Wheat & Honey Kombucha
A trial evaluating the flavor of a toasted wheat and honey ferment, with wheat character stronger than the honey.
Chamomile Leaf Kombucha
This experiment ferments a chamomile leaf infusion with honey and starter liquid into a herbal kombucha.
Toasted Barley Kombucha
This recipe uses toasted barley tea as the base for a kombucha-style fermentation.