Ok, thanks for input.
I see from the site "analysis of kombucha
" that the specter of microorganisms are pretty big and different from culture to culture and that makes it hard to standarize a ferment.
But anyway using common sense(s) goes a long way ...
I been trying to find some resources/experiences and has found a few.
-The gotmead member 'Sander' in the thread 'barnyard mead'
post #1 uses the lees as a kicker in a mead with og:1.052
suggest adding just sugar/fermentables or sugar/fermentables and Champaign yeasts then put under airlock. If adding champagne yeast it can go to 5-12% abv. But the kombucha should not be as sour as vinegar.
suggest mixing fully fermented kombucha tea(but not as sour as vinegar), champagne yeast, sugar(1cup/US gallon)(seems pretty cheap though) then put under airlock.
I found a little info on some commercial lambic style kombucha beers. I have not tasted any of them and are not totally sure if I got it all right, but its my conclusions so far.
-goose island brewery used to brew a kombucha beer called fleur
where they mix pale ale beer with fermented hibiscus/oolong kombucha and add some long chain sugars like dextrose to give give the kombucha beer a little more to "work on".
-Unity Vibration brewery(?) brews a non-barley oak aged base kombucha mixed with hops, brewing yeast, raspberries or ginger and probably additional fermentables.
' blend of Lambics and Kombucha.
Common with most of them seems to be that they mixes "not to sour" kombucha, fermentables and additional yeast or an already fermented alcohol beverage , and/or flavors.
So I'm going to give it a go
Round 1 : Goal is to make a light dry cider'ish sparkling mead.
1.2 US gallon(~4.5 L) mead. Blending 50/50 "not to sour" kombucha, honey, flavour.
A proposed recipe(appreciate inputs
"not to sour" kombucha
with as much yeast lees as possible. Maybe adding some of the mushroom(It might be some other organisms/yeasts locked in the mushroom itself than the liquid) as well, although it might be messy getting it into the narrow neck demijohn.
light raspberry honey
(gives honey at ratio of 3lbs honey/US gallon). Or less for faster aging.
(I dont know what amounth is reasonable) dark pulped and frozen sour cherries
, cider or ale yeast depending on quantities and type of fermentables
Wait a few weeks and see what happens.