# Lemon Verbena Kombucha

❌ I combined the water and sugar in a jar before transferring it to a pot to boil. This might work if you left enough time for the sugar to dissolve at room temperature this might be fine. As it was, I had to pour water back and forth between the jar and pot to get all the sugar.

# 3. ## Kombucha 3/15/24 - Whereas the lacto fermented fruit was mostly straightforward, the process of hydrating the SCOBY, making the kombucha, and maintaining the SCOBY in a state where it can be used again and regularly for future batches requires more in the way of defined processes and documentation.

# Perry Vinegar

A chinois is a conical metal strainer.

# Coffee Kombucha I tried making coffee kombucha previously. It turned out passably. It is the likely recipe that I will try again, once my new SCOBY is ready, as the ingredients are easy to acquire and prepare for me, unlike lemon verbena or rose. My big issue was tending to the SCOBY after the kombucha was finished. I let it get lost in the back of the fridge, where it dried out, and going into this with an idea of how to maintain the SCOBY will be important.

The lacto blueberries are very easy to do and incredibly rewarding. My one issue is that the method recommended here does not seem to produce enough juice to fully submerge the berries, even with a glass weight. One option is to treat the berries with more pressure to break open a few and produce more liquid. It also works if you turn the berries over day by day, removing any with fungus on them, until there is enough juice for them to rest submerged.