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Old 09-02-2013, 02:39 PM   #1
Maidenmet
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Mar 2012
Chicagoland, Il
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I'm planning on bottling my kombucha for a secondary fermentation, and adding lemon juice and candied ginger. Do I need to steam sanitize the ginger and boil the lemon before adding it?

 
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Old 09-04-2013, 12:05 AM   #2
saramc
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Feb 2011
suburb of Louisville, KY
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No, just peel the ginger, use organic lemons if you can.
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Old 09-04-2013, 04:59 AM   #3
scobysurfer
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May 2013
Exeter, NH
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To follow up on this, do you use lemon peel (zest) or the juice from the lemon?

 
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Old 09-04-2013, 04:56 PM   #4
jambafish
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Jan 2011
Boulder, Colorado
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Use the juice, but be careful. Lemon flavor is often amplified in kombucha. A little tends to go a long way. Same for lemongrass.
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Old 09-05-2013, 02:17 PM   #5
Maidenmet
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Mar 2012
Chicagoland, Il
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Thanks for the tips, I bottled yesterday, half with lemon, half with lemon and ginger. I'll crack one open tomorrow or the next day and see how we're doing

 
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Old 09-05-2013, 08:10 PM   #6
fixiechic
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Sep 2013
Saint Paul, MN
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Quote:
Originally Posted by Maidenmet View Post
I'm planning on bottling my kombucha for a secondary fermentation, and adding lemon juice and candied ginger. Do I need to steam sanitize the ginger and boil the lemon before adding it?
I also use ginger, but add sliced fresh ginger when I add the tea, and then remove it. Even without the added sugar candied ginger has, the added ginger seems to enhance the final carbonation once bottled.

 
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Old 09-12-2013, 12:20 PM   #7
saramc
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Feb 2011
suburb of Louisville, KY
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Quote:
Originally Posted by scobysurfer View Post
To follow up on this, do you use lemon peel (zest) or the juice from the lemon?
If organic you can use any part of the lemon you want. I use the whole slice. I want the oils and the juice. Experiment, do what works for you.
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Old 09-22-2013, 03:45 PM   #8
scobysurfer
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May 2013
Exeter, NH
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Quote:
I also use ginger, but add sliced fresh ginger when I add the tea, and then remove it. Even without the added sugar candied ginger has, the added ginger seems to enhance the final carbonation once bottled.
I see, so you steep the ginger. Any suggestions on tbps for gallon?

 
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Old 11-20-2013, 03:40 AM   #9
legbuh
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Nov 2013
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I finally made my first batch and here's my experience with lemon. Yes, it's really amplified!

I made it in a 2 quart jar (filled about 3/4). I split it up into 2 old GT bottles (16oz?) the rest I saved for starter in my nextd batch.

I put juice from 1/2 a lemon in each. As well as some ginger (that I had blended with buch in my magic bullet and added in). I also added 8 dried cranberries to each bottle.

First I tasted some store bought GT gingerade. Then mine.... woooo! A little too much lemon. And it seemed to also make the vinegar flavor a little stronger. I did blind taste tests on my family. My wife and one daughter picked store bought (but the wife was iffy). One daughter chose store bought, and the other mine (but she's my sweetie).

I mixed them together and they all chose that.

So I took one more GT bottle, split up the contents into the 3, added water, and re-chilled. will try it tomorrow. But next time maybe the juice from 1 slice of lemon for each GT bottle. It was good, but not as "clean" if that makes any sense. It was sweet, sour and a hint of vinegar. almost "thick". Knock you on your but flavor.. lol.

 
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