I’m making a sweet cyzer and my wife really loves it but gave up drinking a few years ago. So I started thinking about how to make an NA one that tastes good (I know kombucha has some alcohol in it but not enough to matter to her). That led to to thinking about kombucha.
So here was my thought. Make a batch of kombucha, pasteurize it to completely stop fermentation, sweeten it with honey and a campden tablet to halt any wild fermentation from the honey, and aging it along side my cyzer (for about a 15 months).
I know a lot of the kombucha community thinks it is a magic elixir and pasteurizing it is horrible but I’m just after the flavor and not necessarily any health benefits. That being said, has anyone ever tried anything like this? And if so, how were the results?
So here was my thought. Make a batch of kombucha, pasteurize it to completely stop fermentation, sweeten it with honey and a campden tablet to halt any wild fermentation from the honey, and aging it along side my cyzer (for about a 15 months).
I know a lot of the kombucha community thinks it is a magic elixir and pasteurizing it is horrible but I’m just after the flavor and not necessarily any health benefits. That being said, has anyone ever tried anything like this? And if so, how were the results?
