For anyone who wants to try grape juice, I use one with 15.6g sugar / 100ml, and I use 50ml of the juice in 500ml bottles, then I top them up with kombucha. That means the total sugar per bottle is 7.6g, you can try using between 5-8g, depending on the amount of carbonation you want.
I find at this sugar level, leaving them for 3 days in 25-28c yields a perfect level of effervescence.
The taste is great, reminds me of sparkling wine.
Oh I meant like recipe wise once you're done fermenting it, like once you cook it haha! Trying to find more ways to incoorperate tempeh into my daily diet. That looks really decent though, I'll give this a try sometime! Doesn't seem super tricky.
That looks great! Was it easy to do? Would love to attempt making Tempeh someday.
What do you usually do with it? Like recipe wise?
So I tried making Kombucha (Apple Cider Vinegar? Not sure what to call it) using only two ingredients: apple juice, and my kombucha culture.
Recipe:
Add both ingredients in a sanitized (use StarSan or similar) glass jar, let sit for 3 days then begin tasting until it to your liking. When its reached that level, bottle and let it carbonate for about 3-4 days.
To my surprise, it worked absolutely fantastic! Not only does the kombucha culture seem to thrive in the apple juice base (ferments quicker than normal for some reason), but the end product is delicious. A nice mix between sweet apple juice and tart apple cider vinegar while having a light carbonation.
10/10 would recommend.
Oh woah that recipe actually seems delicious! Gonna give it a try today if I have the ingredients, thanks for the link!