Making Cherry flavored Kombucha with sprouted Cherry Seeds is an easy hack once you have fermented your tea for the required amount of time to product bubbles along with the sour flavor, bordering on vinegar.
Generally, I'm finding that Kombucha takes about 15 to 20 days to reach the level of carbonation enough to transfer to the fridge with some flavoring and adjuncts, such as chia seeds, wheatgrass juice or powder, or other things, such as vitamin C.
After all, part of the aim is to make a little more health promoting to drink than say, a high gravity ale or dessert wine, yes?
In this case, Tart Cherry juice is added on bottling with chia seeds, which tend to sprout fast in the Kombucha, as you can see here, in the bottle that was made about 2 days ago. The sugars in the Cherry juice will add fuel to Scoby's fire, producing more carbonation, so it's important to monitor the drink to avoid trouble.
When they are ready to drink, Chia seeds get more slimy than when they are in dry form and taste like hard, nearly microscopic pellets.
As I understand it, the type of tea you use doesn't make a very big difference, but I'm having a lot of success with this bulk Oolang I got at Fairway.
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