Cranberry Collins Kombucha

Indian Black Tea (decaf)

Brewer: Sarah

1st Fermentation 12/24-1/12

Steep: 4'

Bottled in: quart-sized mason jars

2nd Fermentation 1/12- 1/27

Batch 1 

cranberry pulp (used blender to bring berries to fine pulp)

1 slice of lemon

approx. 1 tsp. of pure lemon juice

fresh ginger root (several large chunks)

approx. 1 tbsp. pure maple syrup

dash of nutmeg

dash of cayenne pepper

flavor notes: tangy, sharp, cranberry, ginger

Notes

This brew was inspired by a seasonal longing to combine the flavor profile of a cranberry collins libation with that of a life-altering cranberry relish I cobbled together for Thanksgiving (will share that recipe on request.)

Highs:

It was everything I'd hoped and dreamed it would be - crisp, sharp, tangy, and mildly spicy. The flavors combined beautifully and created just the seasonal pick-me-up I was looking for. Additionally, the ginger and cayenne join forces to make a tummy-settling illness combatant. I served this boocha cold with frozen cranberries in the place of ice. By far one of my favorite brews, thus far.

Lows:

For some reason, this was one of the slowest brews I've had yet. My brew times have definitely extended due to winter cold, but this was particularly slow. Honestly, I couldn't tell you why...but I'm definitely going to experiment with it more, come summer. Once it got there, though, it was both highly effervescent and incredible.