Citradelic
Ingredients:
- 1 Gal Kombucha
- 4 g Citra Hops (pellets)
- 40 g Sugar
- 750 ml Water (for hop tea method)
Method:
Dry Hopped:
- Add hops to fermentation vessel (minus SCOBY and starter liquid).
- Let dry hop for 3 days.
- Remove hops.
- Mix in sugar.
- Bottle.
Hop Tea:
- Boil hops in water for about 30 minutes.
- Let hop tea cool to less than 32C (90F).
- Remove hops.
- Mix in sugar.
- Add hop tea to kombucha.
- Bottle.
Notes:
Use a hop bag or it will be messy.
Dry hopping will produce a nice citrus sweetness, while hop tea will give bitterness. Experiment with a mixture of the two methods. You can even experiment with adding hops to the hop tea at different times during the boil.