KOMBUCHA

A five-day kombucha trial using Canary melon trim, honey, and a kombucha starter.

Testing a simple dilution and fermentation of birch syrup to evaluate how the flavor profile shifts as the sugars ferment and acidity develops.

Testing the viability of sorghum syrup as an alternative sweetener and fermentation substrate, replacing refined sugar in kombucha production.

This experiment combines cleaver juice, dark roasted rye, and honey in a jun-style ferment.

This experiment uses whole, yeast-heavy fruits to influence the fermentation profile of a kombucha-style beverage.

A fermentation batch using maple syrup as the primary sugar source, compared with honey and sorghum syrup trials.

A wild-fermented strawberry beverage using Sichuan peppercorn honey to combine fresh fruit and herbal aromatics.

This experiment ferments Concord grape juice with mugwort to test a more bitter, herbal kombucha profile.

A kombucha experiment pairing Riesling grape juice with dried pineapple weed for a layered fruit and herbal profile.

The goal of this experiment is to evaluate a light, acidic beverage brewed from spent coffee grounds.

A trial evaluating the flavor of a toasted wheat and honey ferment, with wheat character stronger than the honey.

This experiment ferments a chamomile leaf infusion with honey and starter liquid into a herbal kombucha.

This recipe uses toasted barley tea as the base for a kombucha-style fermentation.

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