Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Cider + kombucha for a sour cider?
Reply
 
LinkBack Thread Tools
Old 02-26-2014, 12:16 AM   #1
aellis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Posts: 72
Liked 4 Times on 4 Posts
Likes Given: 1

Default Cider + kombucha for a sour cider?

I've had some really funky ciders lately (check out Isastegi, a Basque cider, if you get a chance, here's a writeup), and it got me wondering:

What if I added a little bit of kombucha (or just a chunk of SCOBY) to a cider in primary, maybe after it got fermenting actively? Would it turn sour? I don't think the acetobacter from the kombucha would eat the alcohol, as you're doing an anaerobic ferment.

I've tried just mixing kombucha and cider, and it's pretty good, but not quite what I'm looking for. I also have a second anaerobic kombucha fermentation going right now, to make some kombucha wine - we'll see how that turns out.

__________________
aellis is offline
 
Reply With Quote Quick reply to this message
Old 02-26-2014, 12:59 AM   #2
pkrath84
Feedback Score: 11 reviews
Recipes 
 
Join Date: Jan 2013
Location: Yorba Linda, CA
Posts: 397
Liked 36 Times on 28 Posts
Likes Given: 51

Default

I would be worried about the whole lot turning to vinegar, but then again I've yet to experiment with sours. Would love to see where this goes

Sent from my DROID RAZR HD using Home Brew mobile app

__________________
pkrath84 is offline
 
Reply With Quote Quick reply to this message
Old 02-26-2014, 01:12 AM   #3
aellis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Posts: 72
Liked 4 Times on 4 Posts
Likes Given: 1

Default

That's just it - I don't think it would turn into vinegar because there's no air with the airlock on, and acetobacter only converts ethanol to acetic acid if there's air present. Of course, maybe this means it won't get sour too. i think I'll try it with a gallon batch and see what happens.

__________________
aellis is offline
pkrath84 Likes This 
Reply With Quote Quick reply to this message
Old 02-28-2014, 01:55 AM   #4
roddog
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2013
Location: , Virginia
Posts: 28
Liked 2 Times on 2 Posts
Likes Given: 4

Default

Keep us updated on this, I'm really interested in your test.

__________________
roddog is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2014, 01:21 AM   #5
aellis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Posts: 72
Liked 4 Times on 4 Posts
Likes Given: 1

Default

alright, a few days ago, i started come cider fermenting - about 3/4 a gallon of kirkland apple juice, some nutrient, and about 1g of EC-1118 yeast. it was bubbling along pretty well today, so i brewed 4 teabags in about 2 cups of water, added about a half cup of sugar, and put that, about 2 cups of kombucha, and a SCOBY into my fermenter. it's kind of going crazy now. hopefully the CO2 being released will fill up the headspace and keep the acetobacter dormant, and i'll see where it is in about a month.

__________________
aellis is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2014, 07:57 PM   #6
pkrath84
Feedback Score: 11 reviews
Recipes 
 
Join Date: Jan 2013
Location: Yorba Linda, CA
Posts: 397
Liked 36 Times on 28 Posts
Likes Given: 51

Default

Looking forward to seeing the results!

__________________
pkrath84 is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2014, 07:46 PM   #7
aellis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Posts: 72
Liked 4 Times on 4 Posts
Likes Given: 1

Default

This... did not work out well. It fermented, but it has a really weird flavor and aroma to it. I don't even know how to describe it, but it tastes and smells off. I drank a little, and i swear I got a little high from it. I bottled it up just to see what happens in a few months, but I'm not hopeful.

At the same time, I did a second anaerobic ferment on a gallon of kombucha. It has the same aroma and flavor, only much stronger, as you'd expect with pure kombucha and not apple to cut it. Just bad. Also bottled it up, who knows, maybe it'll get better with age.

__________________
aellis is offline
 
Reply With Quote Quick reply to this message
Old 07-07-2014, 05:17 AM   #8
justineaton
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Posts: 198
Liked 8 Times on 8 Posts
Likes Given: 10

Default

I plan on experimenting with a kombucha cider when the apples are in season and I'm following a couple threads. My plan is to mix a strong black tea with equal parts of Apple cider and add one of my extra scobys. No extra yeast, just what is in the scoby and the cider, I have made 6% abv cider before just with the yeast and sugar from the apples so it should be fairly strong and the kombucha bacteria can work right at it right from the beginning and not get killed by the alcohol content in the beginning. Our at least that is my theory and planned experiment.

__________________
justineaton is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sour Cider? ajhuff Cider Forum 8 12-03-2012 03:19 PM
Making Kombucha using Apple Cider Vinegar ThePonchoKid Kombucha & Fermented Tea Forum 14 07-23-2012 09:15 AM
sour cider timotb Cider Forum 7 03-08-2011 04:40 PM
Sour Cider? NeoN Cider Forum 4 12-23-2008 06:38 PM
Sour Cider justin7 Cider Forum 8 11-10-2007 01:00 AM



Newest Threads

LATEST SPONSOR DEALS