Here's the recipe put together by Culture Clubbing (the Socialist Kombucha Wing of Trolley'd) that we recently mixed up with Quandong, Mulberry Leaf & Smoked Olsson's Salt for the recent launch at the Bridge Room. 

The riberries were harvested from the trees on the streets of Sydney, hand graded during the Riberry Festival at the Trolley’d Flight Club, washed & frozen. 

Combine the lemon myrtle & mandarin tisane with the sugar riberry syrup, this is the blend for the second ferment in the bottle. This will flavour the butch, the sugar will also ferment, carbonating the brew and converting the fructose into beneficial glucose.  Strain contents through a fine strainer before combining, set the berries, leaves & fruit aside and dehydrate, this can later be added to flavour spirits.