09/22/2023
🍏 For my first attempt at homemade kombucha, I successfully brewed a mildly sweet and tangy Green Smith apple-flavored kombucha after 8 days of fermentation at room temperature. It has hints of apple cider vinegar but with a milder acidity, preserving a subtle sweetness and the essence of apple juice in the finish. Here's what I did:
•Apple Selection: I used in-season Green Smith apples from Ontario. I kept the skin and removed the cores, aiming to retain some of the skin's bitter notes for complexity.
•Fermentation: I used a SCOBY (Symbiotic Culture Of Bacteria and Yeast) from Amazon, combined it with apple juice, and ensured the pH dropped below 5 naturally.
•Sugar Content: Since Green Smith apples are naturally tart, I added a bit of granulated sugar to the apple juice to balance the flavor.
•When to Stop Fermentation: I followed the guideline to halt fermentation when the pH reached 3-4. It can also be by taste. Then, I removed the SCOBY, strained the kombucha, and froze it to preserve its more acidity.
