I have found kombucha to be unreasonably good at adding an interesting mouthfeel to cocktails. It's reminiscent of alcohol, but definitely not a perfect imitation. Grapefruit juice is also a regular ingredient of mine.
Grapefruit has a flavor kick for sure, but I would strongly advise against putting it into cocktails, at least without being very upfront and clear about it. Grapefruit has very strong interactions with such a large number of drugs, that even just the interactions themselves have a separate page on Wikipedia [0].
A lot of "NA" beers are also 0.5%. Incidentally, freshly baked bread is also often around 0.5% depending on the type of bread, as are very ripe bananas.
If you want a not-really-beer that's trivially easy to make at home, I suggest kalja
Just mash 100% dark rye (weyermanns chocolate rye) for.... some arbitrary time period (hours, and you don't even really need to keep temp up), maybe with some sugar for speed, and then ferment for... days (? 2 days? whatever), strain, and bottle (if you don't care about carbonation, just use mason jars), and stick it into the fridge for another couple days.
It's anywhere between 0.1-0.7% ABV depending on temperature, length of fermentation, etc.
Bonus, compared to kombucha, it doesn't look like some alien growth thing while fermenting
> 5%. Incidentally, freshly baked bread is also often around 0.5% depending on the type of bread, as are very ripe bananas.
I’ve heard this before, but how can it be true?
Bread is baked at a high temperature, I do it as 250C, but would go higher if I could. My father bakes at 500-600 degrees. How would alcohol stay in the bread? Or is the measure taken pre baking?
And, somehow, the smell of my mom's fresh-baked bread ties in with my adult sense of the odor of alcohol to say--yeah, there was some alcohol there, even if a small amount.
Roughly, I don't really keep track of precise amounts:
1 cup of water, 1 cup sugar, 1 tbsp salt, a few sprigs of lavender (dried lavender works almost as well). Bring to boil and simmer for 15min to form a simple syrup. This will keep in the fridge for about two weeks. This simple syrup is a pretty fantastic ingredient overall.
40:30:10:20 mango juice:kombucha:grape fruit:soda. Simple syrup: 1.5 fl oz (shot/tot glass) per glass is a good starting point. Something acidic like yuzu vinegar (or whatever clear vinegar you have on hand): a few tbsp. In a tall glass with ice.
I use flavored kombucha, I have found Trilogy by Synergy (available basically everywhere in US) works well with this recipe - but experiment with whatever you have.
