I’ve been brewing again for the last couple months. There’s something so satisfying about fermenting and drinking kombucha; the ritual of brewing the tea, mixing in the sugar, watching the culture change and grow. If you’ve never tried it, or tried one of the over-fermented versions on the store shelves, you should consider giving home-brewing a try. I like being able to stop the ferment when it tastes right to me and play around with different sweeteners and teas.
Recently I decided to try fermenting with maple syrup to get a more local bent on my kombucha. The taste is unique and it’s still growing on me. My method was simply replacing the sugar in my brew 1:1 with maple syrup. Easy breezy.