Oak Barrels make the very best Vinegar. Fantastic for Whiskey and Great for Beer. For Kombucha and Ginger Beer it is incredible.
Oak adds a nutty, buttery flavor and additional tannins and nutrients to the ferment. Each year the beneficial probiotic bacteria and yeasts impregnate the wood, over time each cask develops a unique character of health and flavor. Oak breathes and allows in oxygen, which the yeast and bacteria utilize. Over the course of time barrel aging contributes substantially to the quality of the ferment. Buy Oak Barrels for Kombucha Brewing from Happy Herbalist. Used properly Oak will last more than a life time. In our own tests using Silver Needle White Tea our kombucha fermented in our oak cask produced a smoother deeper flavor - very fine. It did reduce the overall gluconic acid when compared to Silver Needle White tea fermented in a more traditional glass container. However it should be noted that overall Silver Needle White Tea fermented in a Oak Cask still produced far greater gluconic acid level than kombucha tea made with a black, green or combination of black and green tea fermented in glass. With our American White Oaks casks you can produce a fine ferment beverage rich in both taste and benefits. At Happy Herbalist, we give our barrels a medium toast. Lightly charring the inside of the wood. Charcoal is healthy both for the probiotics and ourselves. Charcoal removes a small amount of the "toxic" alcohol (methanol) and other impurities that occur naturally in ferments. Thereby your ferment is smoother and more mellow. A wine high in pectin may produce 2 or 3 mg/L of methanol. The Food and Drug Administration (FDA) advises that 0.1 percent of methanol by volume in wine was a safe level (10 mg/L). Charcoal will also absorb some acetic acid (vinegar) where you'll be able to more completely finish your ferment (less sugar) with less bite. Contact Us: 516 Alliance Circle Cary, North Carolina 27519, USA Phone Number: 919-518-3336 Toll Free: 888-425-8827
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AuthorEd Kasper has been a leading advocate of safe and healthy kombucha since 1997. He has served as a consultant and adviser to several national, regional and local kombucha brewers, including many kombucha brewers online. Archives
June 2017
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