"Good chefs, like artists, are visionaries. You have to have a vision of the taste, the look, the smell of your masterpiece; you hold it in your mind and make it materialize."

Onid Jatteri

Tuesday, August 25, 2009

Bottoms up!

The fancy-top bottles ( have made it to the brewing site - my kitchen. After a lesson from friend Laurie (see what she gets me into??) on how to put the wire and cap on correctly (and how to get it UN-capped so I can actually get the beverage OUT of the bottle - sheesh), I embarked on the bottling phase of this experiment.

The first to be honored with the new bottles was the batch of ginger-lemon-honey kombucha. Love those bits of ginger! After straining them out of the brew, I nibbled on them all afternoon - yum.

A few pieces of equipment - funnel, small sieve - and now for the big finale - into the bottle!

I was flabbergasted at the flavor of this, my very first bottled booch batch (say that three times fast). It was almost perfect, better than my beloved ginger ale because it's actually good for me. Weehaw!

See those bubbles? That's the buzz, baby!

Just kidding, it's just fizzy and yummy and gingery - honest.

1 comment:

  1. I finally started mine up today after swapping out containers yesterday I had to take the plunge. Looking forward to trying this out.