So I tried making Kombucha (Apple Cider Vinegar? Not sure what to call it) using only two ingredients: apple juice, and my kombucha culture.

Recipe:

  • Like 3.6L or so of apple juice
  • 400ml Kombucha starter

Add both ingredients in a sanitized (use StarSan or similar) glass jar, let sit for 3 days then begin tasting until it to your liking. When its reached that level, bottle and let it carbonate for about 3-4 days.

To my surprise, it worked absolutely fantastic! Not only does the kombucha culture seem to thrive in the apple juice base (ferments quicker than normal for some reason), but the end product is delicious. A nice mix between sweet apple juice and tart apple cider vinegar while having a light carbonation.

10/10 would recommend.

  • Henry Bowman@lemm.eeEnglish
    2·
    1 year ago

    I’m not sure what to call this. Vinegar would take way longer to set in but Kombucha usually involves tea as a starter. Do you know what PH your final product came out at?

    • falling_deeper42OPMEnglish
      2·
      1 year ago

      Unfortunately not :( I plan on getting some pH strips though cause it’d be fun to know!

  • parrottailEnglish
    2·
    1 year ago

    Interesting. I never thought of using a scoby on pure juices. I wonder how it would work on grain-based worts like I do in my homebrews.

    • falling_deeper42OPMEnglish
      1·
      1 year ago

      I think if you added extra sugar, it might work with grains too. I’d definitely recommend trying it! I might give grape juice a try next cause one of my favorite juices to use in flavoring is grape juice (makes it taste a bit like wine lol)

      • parrottailEnglish
        2·
        1 year ago

        Extra sugar might not be needed, as the wort is usually already at 10+ brix. It’s certainly worth a try.

  • falling_deeper42OPMEnglish
    1·
    1 year ago

    Here’s the nasty looking pellicle the brew produced lol, again it ferments really fast. The white pellicle towards the edges was created in 2 days.