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Old 08-15-2010, 07:52 PM   #1
Aug 2010
Posts: 14

Hi I was wondering if anyone has a suggestion on how to use a plum in a Kombucha? Is it even possible? Thanks much

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Old 08-16-2010, 07:37 PM   #2
May 2008
Oakland, California
Posts: 1,415
Liked 26 Times on 14 Posts

I'd say add it at bottling time, chunks into each bottle.
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn

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Old 08-17-2010, 12:06 AM   #3
Jul 2010
Long Beach, CA
Posts: 28

Be careful when adding fresh fruit to bottles, as kombucha is alive it will keep fermenting. When I add fresh fruit I usually puree it and add it to the kombucha (minus the SCOBY) and let it do a short "secondary" fermentation. The fruit will add sugar and letting it ferment more brings it back up to the proper taste balance between sweet and sour.

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