It’s ‘booch harvest day, and three gorgeous bottles of the good stuff are sitting quietly on a shelf on the fermentation station, working their second ferment magic. Sometimes I have to take a step back and marvel at the various ferments in different stages – I am, after all, a microbe farmer (mad scientist?), too.
Continue reading “Farm Ferments: Always Room For More”
The first batch of Kombucha Tea wine I made was a hit. Arguably even tastier than plain black tea wine (which is good in its own right), it had a delicately fruit-forward flavor that balanced the complex, pleasingly tart edge to the brew. How will batch #2 turn out?
Continue reading “Winecraft: Kombucha Tea #2”