sour cherry kombucha wheat beer

[woods]

5 lbs amercan pale malt
5 lbs white wheat
1 oz cluster 60 min
1 oz cluster 5 min
1 lb sour cherry candy suger
1 1/2 gallons of kombucha (pasturized at 160 for 20 min) added at flame out
2 tsp of fresh ground grains of paradise 5 min
amercan wheat yeast (recomend starter)
I'm fermenting at 68 degrees


ferment for 2 weeks or when trub has fallen heavy and ferment has slowed

in secondary add peels of 6 lemons and two oranges to bottom of 2ndary (just outer peel no white pith)

 

[GFHomebrew]

Is this your first time brewing this one woods? Sure looks like an interesting Brew.

 

[woods]

This is a first time run with komucha and sour cherry candy suger. Ive made this wheat beer 3 other times once plain once with fresh peachs and once with blackberry all turned out excelent. Im looking for a tart slight sour flavor without the wild a yeast contamination. I made the komucha myself so i controlled the sourness through scobi ferment time Was hoping others have tried this it's in my primary fermentor for 24 hours now.

 

[GFHomebrew]

Yea I've brewed some booch before the longer you leave it the more tart it gets. yea I recon it will come out good. I'd keep tasting it till its at the right tartness/sourness then chill it and keg it to stop continued fermentation.

My thoughts being that the Scooby would continue to chew up unfermented sugars left behind after the Brewers yeast?

 

[woods]

Kombucha has been pasteurized so active cultures are dead just their tart flavors are left behind, no worries on continued fermentation from them, gives the wort a nice amber hue.

 

[GFHomebrew]

Kombucha has been pasteurized so active cultures are dead just their tart flavors are left behind, no worries on continued fermentation from them, gives the wort a nice amber hue.

Ah gotcha well sounds like all you've gotta do now is brew her up and hope for the best.