Pome Fruit Lemongrass

Gunpowder Green  (OG)

Brewer: Jesse

1st Fermentation 1/3?- 1/20

Tea: 0.08 lbs.

Temperature: 170°

Steep: 4'

Bottled in: 1/2 gal. jug

2nd Fermentation 1/20- 1/22

Batch 1 

3/4 c. bosc pear, diced

1 tsp. ginger, grated

1/2 of a 2" lemongrass stick

flavor notes: fragrant, summer pear

Batch 2

1/2 c. crispin apple, grated, packed into 1/2 c.

1.5 tsp. ginger, grated

1/4 of a 2" stick of lemongrass

1 tsp. sugar

flavor notes: biting into a bubbly apple. Seriously. 

Batch 3

3/4 of a 2" lemongrass stick

2 tsp. ginger, grated

 1 tsp. sugar

flavor notes: fresh ginger

Notes

Highs: Favorite was Batch tied for 1 & 2. The apple was much lighter tasting but both are light, airy flavors. 

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Changes: Yay! No lows, only small changes. As I've begun bottling in larger vessels, transitioning ingredient ratios for flavor and controlling effervescence has been an issue. I would definitely grate the pear next time so more of the sugars in the fruit can be readily consumed by the SCOBY and would also add more sugar to batch three. All three should have been fermented longer which may have helped add more C02 without those changes but I was going away for two days and didn't want to worry about bottles exploding while I was gone. Kombucha is not the hobby for a traveller.
- One more change... I decided to get a dedicated notebook and came up with a streamline workflow for the brewing process but not before I mixed up two batches because I didn't label two jars. I figured out the teas but not the first fermentation date. When life gets busy don't cheat on recording! 

*Pome fruits are a general term for tree fruit with a tough membrane and core comprised of several small seeds. Pears and apples fall under this classification.