This is a very simple technique that makes an extra tasty batch of kombucha. By adding fruit juice after the ten day fermentation period you get a fizzier drink, which means there is more alcohol. This drink is very much like a grape soda, but good for you!
I have been making kombucha lately with honey, and I have found that over time the mushroom looses it’s potency. I have a batch of regular black tea kombucha getting started this morning because I have a flurry of people requesting kombucha babies (SCOBY) via the www.kombu.de website. Since I have been making it with honey, I need to make up a potent batch before I can spread that good kombucha love.