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Thank you for watching! And let me know if you have any questions about brewing!

I'm sure they would work great! I've made a few batches where I use grape juice in my second fermentation, along with some simple syrup, and the flavor has always carried through clearly. Grapes usually have a lot of acid, though, so I think that simple syrup is needed to help balance it out. I would say it probably won't taste like grape soda, though! That artificial taste is pretty specific (and, from what I've read, not a flavor found in any grape). I've had to use flavoring packets (like Kool-Aid) or extracts to accurately copy a grape soda. Let me know how it goes, though! Good luck!

Is it really that easy? :D I wasted so much time juicing....

Love you experiments.

Peach rooibos sounds wonderful! I'll have to keep an eye out for it! Do you use it by itself in the first ferment, or paired with any black tea?

I still have yet to try coffee in my primary fermentation! Any tips? I would love to attempt it myself!

Thank you so much for watching! Let me know if you have any questions about anything!

For a three-stage, I've done flavoring both in the 450ml bottles and in the full 1-gallon fermenting. Both have worked great! If they're all sharing the same flavor, I generally flavor it directly in the 1-gallon. But using the individual bottles lets you be a little more precise (and it fits into my fridge a lot easier).

Thank you so much for watching! I know a few others have tried the caramelized banana now, and liked it well enough. It could definitely be refined, though. It's one I'll come back and focus on someday, to try and improve or simplify. I've got a few ideas.

I generally make plain bottles, too, and I've noticed they're a lot trickier to carbonate: it takes them longer and they're very sensitive to the amount of sugar. But here are some ideas you might try: 1) You could let a bottle go for longer, something like 8-10 days, and see if that improves anything (kind of like what I did with the lime juice). 2) It could be temperature holding them back. I keep my plain bottles on a heating pad in an enclosed case. But, before I bought all that, my bottles took twice as long to carbonate. 3) If you're filling the bottles to about 1" from the lid already, then it could be that the bottle isn't sealing fully. I've used some Amazon flip-tops in the past that wouldn't fully seal, and ended up needing to buy new bottles. Let me know how it goes, though, because there's certainly more we could look at. And, in my opinion, carbonation is the toughest part of making good kombucha. Even with a heating pad, it can change with every flavoring, every batch, every season, every bottle. It keeps you on your toes.

@@RecklessBooch I’ll try that, temperature is good and kinda stable at my place, 25-30C, when I bottle it a ton of bubbles form immediately, just not when consuming it. I’ll try letting it ferment longer. Also, I’m using a Continuous brewing setup, 1 gallon, I usually remove 1/3 of gallon every 4 days and refill.

I did just that this past week! It was only Cola and Root Beer but (spoilers), they were dead on this time! The video should be out next, so look out!

Thank you very much for watching!

How did this get into double-digit views?!!

Honestly this should've gotten into the triple digits ​@RecklessBooch

82 now !

I've actually found another way that works great, and is almost as simple. The video should be out soon! Thanks for watching!