- July 29, 2016 at 6:36 pm #1809
I’ve been making kombucha for awhile and tried Rejuvelac (boring) for awhile, but am keen to try something new. I’ve heard of jun and kvass but have never tasted them. I’m looking for a little inspiration here. What kind of fermented beverages do you all like to make/drink?
micahJuly 30, 2016 at 1:59 pm #1812
I love kombucha and have experimented with so many different flavorings that I never get bored with what is possible. I want to try kvass, but have not heard a lot of people say that they fall in love with the flavor, just with the benefits health wise, so I have yet to put it into action. If you do try Kvass, please give a review of what you think about it and what recipe you use. I have tried a friend’s jun and it was good, but not a lot different from kombucha- sweeter, less vinegary.August 1, 2016 at 5:45 am #1823
I love love love beet kvass sometimes I add cabbage and a clove of garlic, makes it interestingAugust 1, 2016 at 12:16 pm #1826
I like drinking kefir directly from the bottle. Does that count? Haven’t made it yet.October 31, 2016 at 10:03 am #1916
I make water kefir every 2-3 days and 2nd ferment with a thin slice of grapefruit rind & 2 oz grapefruit juice OR 3-4 red grapes sliced — we like it carbonated.
I prefer jun over kombucha for the milder taste from green tea and 2nd ferment it as well, also with grapefruit juice–we prefer the fresh tangy flavor & scent over more sweeter options.
We drink several 12-16 oz bottles of both kefir and jun daily. Due to the cost of local organic honey, I now mix 1/2 cup honey with 1/2 c organic cane sugar per gallon water. Taste and carbonation are the same. Living in SW Florida & keeping inside air between 74-77 degrees F, fermentation can be rapid — jun or kombucha can be ready to bottle in 3 days; 2nd fermentation is ready in 3-4 days.
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