My first brew is on day 14 of its first fermentation and I will probably bottle tonight or tomorrow.
I definitely want to flavor it somehow just haven't decided how!
What are your favorite ways to flavor your homemade kombucha?
My first fermentation can last anywhere from 5-14 days (depending on the house temperature, time of year, etc). I always do a second ferment (to increase the natural carbonation) where I add ginger, lemon, cherries, strawberries, etc and then let that ferment for about 3 days, then refrigerate. My kids do not drink soda at all anymore they love kombucha and my kombucha is definitely not sweet.
I have recently begin using lemongrass in my second fermentation, it adds a nice, light lemony flavor without the added 'bite' of lemon juice.
Okay, I brew water kefir instead of kombucha, but I think the flavor choices have cross-over potential!
My current favorite is with slices of fresh ginger and some all-natural pear nectar. It gets very carbonated, and the spicy kick of the ginger is a nice counterpoint to the mellow sweetness of the pear. I have also tried pear and vanilla (from 100% vanilla extract), and that is very good too, but quite sweet.
I have also really enjoyed apple-flavored kefir. I want to try apple-cinnamon at some point but I'm not sure yet how or when to incorporate the cinnamon.
The next two flavor combinations I want to try are grapefruit-mint and strawberry-basil. Just have to figure out how to incorporate the herbs...
I also ferment for about a week to 10 days or so, depending on the weather. My flavors have been ginger and lemon zest, blueberry/lemon and raspberry/ginger, and coconut lime. I also tried some cherries with a little dash of vanilla extract. That was excellent! I make both green and black tea flavors and lately I have been just drinking it plain.
Oh yeah, you might want to check out this website, there is a TON of info and ideas for fermenting things.
I'll often do secondary fermentations with seasonal fruits. My particular culture really likes strawberries for some reason. (Probably because they're little bags of sugar, to borrow a famous phrase.) I leave the fruit ferments for about twice as long as the primary ferment simply because I find most fruits to be cloyingly sweet, and prefer my kombucha on the dry/sour side.
In fall and winter I'll do a secondary ferment with long slices of ginger root.
Be sure to 'flavor' your kombucha separately from the original culture in case it doesn't work out. Ginger, for example, can inhibit culture activity. I've also heard that honey in sufficient amounts is pretty antibacterial and can actually kill your culture.
I love kombucha! A lot of people really like ginger and/or lemon combinations, but they're not really my thing.
My favorite second-ferment flavoring is a bit of homemade hibiscus syrup. I also really like blackberries/raspberries in it.