Ginger Fizz by Buffalo Mountain Kombucha

We are really smitten with this brew from Virginia's Buffalo Mountain Kombucha. It's super fizzy, with lovely honey notes. Some ginger brews have more kick than others, and we would say this one is more on the mild side. Here is the home-brew version of this delicious flavor, created by founders Cassie and Scott Pierce, and shared exclusively with us. All ingredients are for a 1 gallon brew.

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Tea Base: Yerba Mate, 1 cup
Second ferment ingredients: Organic fresh ginger, juiced, 1/8 cup.

Process:  Heat 1 gallon of water to just before boiling.
Add Yerba Mate (in cheesecloth/tea bags).
Let steep (until desired tea strength is reached).
Remove tea.
Stir in one and a half cup of organic sugar until completely dissolved. Let cool.
Transfer to fermenting vessel.
Add Mother. Cover with muslin/rubber band.
Ferment 10-12 days (depending on environment).
Begin checking by taste on day 7.
Remove Mother, add ginger juice.
Pour into tightly sealed container and allow to continue fermenting for another 2 days.

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