Pomegranate Hibiscus Green Tea Kombucha, 1st brew

I fermented a Pomegranate Hibiscus Green Tea Kombucha for one week(only one fermentation). The flavor was dominated by pomegranate and hibiscus and had a very vibrant color. The flavor was great and was very enjoyable. I did notice the pellicle not looking the best, likely due to using pomegranate juice. I used twelve ounces of pomegranate juice. While the pomegranate juice has complex nutrients, I may have used a little too much pomegranate juice and likely had a negative impact on the SCOBY. For the current batch, I did not add pomegranate juice during the first fermentation to allow for the SCOBY to return to an environment in which it thrives. I will add pomegranate juice during the second fermentation and see if I can maintain a healthy environment for the SCOBY. I may try a process in the future where I add pomegranate juice during the first ferment, only adding maybe a quarter to half a cup and over multiple iterations create a more dominant pomegranate flavored kombucha. The most important part is keeping the SCOBY happy and healthy, flavor is always secondary. My goal is always for both, although without healthy SCOBY your ferment could spoil and you’ll have to start over.

While I discontinued brewing a single fermentation Pomegranate Hibiscus Green Tea kombucha, I did learn some things along the way that may help me be able to make it sometime in the future. Even if I decide not to, I will continue to push the limits in my effort to try and create a powerhouse functional drink.

Happy brewing everyone!