Here's the recipe put together by Culture Clubbing (the Socialist Kombucha Wing of Trolley'd) that we recently mixed up with Quandong, Mulberry Leaf & Smoked Olsson's Salt for the recent launch at the Bridge Room.
The riberries were harvested from the trees on the streets of Sydney, hand graded during the Riberry Festival at the Trolley’d Flight Club, washed & frozen.
Lemon myrtle leaves are in wonderful abundance around Sydney, you don’t need to use many to impart the amazing creamy citrus aroma. Along with dried mandarin skin they’re left to brew up a tisane, steeping whilst the riberry syrup cooks.
The yield of Kombucha is harvested, the mothers set aside with enough starter kombucha to do the whole thing again when replenished with fresh tea & sugar.
Combine the lemon myrtle & mandarin tisane with the sugar riberry syrup, this is the blend for the second ferment in the bottle. This will flavour the butch, the sugar will also ferment, carbonating the brew and converting the fructose into beneficial glucose. Strain contents through a fine strainer before combining, set the berries, leaves & fruit aside and dehydrate, this can later be added to flavour spirits.
Bottle the butch in clean and sanitised bottles that can be capped and are able to withstand the pressure produced by fermentation. Always a good idea to to fill a plastic soda bottle in addition to the glass bottles so as to test the pressure of the secondary ferment.
Depending on the temperature, times will vary, the colder it is the longer the drink will take to be ready. Ideal temp is 24-30 degrees, this should see the batch done in 6-10 days.