If only the renewable activist would get behind you. We can build mail box reactors, That can power a neighborhood for 500 years. If one goes bad you lift out with a helicopter and drop in the ocean or send it to the sun. pennies per years.
Though aesthetically pleasing, chunks of fruit make cleaning bottles harder to clean. I prefer planning a day to juice my fruit and adding the juice to the bottle. Yes you have to clean the juicer, but I find it easier than the challenge of getting past the neck if fruit sticks to the inner walls. Also you have more drink in the bottle without the chunks of fruit taking up space.
Because many people view this kind of stuff as "work" i can make a living off of just 3D printing alone and 80% of the time im waiting for the print to finish to sand/paint/assemble. =)
Just admit you're lazy ass and thats it. Its literally no work, buy no flavour kombucha if ur making your own scobi which is literally again just w8 for it to form or use and buy big ass jar or sth to ferment the scobi and thats it. You just w8 a week or two after putting them away and then drain the liquid into bottles with w.e. you flavoured it and drink your kombucha, its max like half an hour if you're completely beginner cuz you would recheck videos on what to do or sth. What work lmao
just fyi, the rubbery mat is a "pellicle", not the scoby. The scoby is the entire liquid solution itself. The pellicle is entirely a byproduct of the process. You don't need a pellicle to brew kombucha, you just need some old kombucha.
@@Hellno426it's self perpetual.. Just save the last sip of your store bought Kombucha and add that to your favourite fruit juice make sure to put it in a sturdy bottle because after 24 hours it will be pressured like in the video. Once brewed store in fridge . You can repeat this over and over and over and over. My favourite juices are now like a 🍻
Came here to say the same thing. SCOBY stands for Symbiotic Culture of Bacteria and Yeast. In the case of Kombucha, the bacteria and yeast are in the liquid and the gelatinous disk (pellicle) is a byproduct. People blend them into smoothies, make face masks, and “fruit” leather with the pellicles. I just compost mine.
@@andreamillar9172you can reuse the store kombucha bottles. They seal well and are nice and strong. But you have to make sure to burp it and not let it over ferment on counter. Never had it explode but mine don’t sit on my counter longer than 2-3 days before it slow 2nd ferments in the fridge when the flavoring/fruit has been added.
Not possible. I bought a bad scoby. The ferment tasted funky. Threw it out and started over. Your scoby will be off-white and will get a sweet kind of vinegar smell as it's brewing.
I started a gallon like 5 months ago and never moved on to the fruit stage. So, it sat. It produced 5 scobies though so, it may have been worth it. Yesterday, I brewed 5 gallons of tea to begin the process again. I absolutely love kambucha and felt amazing when I was drinking it every day. I struggle with my mental health (depression and anxiety) and am often tired and experience brain fog. While drinking kombucha daily, I had more energy, was able to think more clearly and my mood was improved as well. It's what really pushed me to brew my own. I can't wait to finally finish my first batches and get back to it. Thank you for sharing your videos. Please keep sharing.
Are you sure it's not the caffeine (which is a lot in tea) and sugar? Just hot sweet coffee in the morning helps me with fog in my head and bad feeling of well-being. Although in summer, of course, cold sweet drinks with bubbles are more pleasant 🤷♀️ In general, any drinks with bubbles automatically make me feel better 😊
@@rikabernar I think it may be more than just the tea. Gut health and mental health have some sort of relation. When I am tensed, I start building up gas and pro-biotic tablets normally help control the gas, within a day. Kambucha might be helping him with the probiotics.
@@RockinEnabledI was just thinking this lol. Kombucha is alcoholic. "I drink kombucha everyday and it helps with my depression and anxiety." Yeah that's the case with all people who drink alcohol everyday. 😂
I found a fun kombucha brewing FB group, and people are posting all the time asking if it's mold, lol. Usually the answer is, so long as it's not fuzzy, blue, or green, you're good.
I did a bunch of experiments with different brands and whatnot fermented several of them and they all just tasted like a weaker version of the kombucha I bought (with my own tea flavor that I had added back of course) if I didn't have a problem just winging it, I'm sure you'd be fine if you just sanitize. Plus, always follow your nose. It's simple.
My fave is organic grapes! Been making it for years and I love the process. Also love that I can let it hang out and it won’t die like my sourdough starter lol
It was very popular when I was a child, almost every household was making this, but it wasn't called "combucha", now almost no one has it, but the shops are getting filled with manufactured combucha, and people are rediscovering it. Funny how now it is a modern fashionable drink when I had it in my childhood and it was called чайный гриб (read as chainyi greeb), that literally translates as "tea mushroom"
I have the scoby since I was a kid, now in my 30's it still serves our family well, and we send the scoby to friends and family too. Because after time its getting bigger and thicker
you probably know this, but that disk isn't the scoby it's the pellicle. the scoby is the bacteria/yeast culture that lives mostly in the kombucha itself. The most important part of starting a new batch is using enough starter kombucha. There's no reason to add in the pellicle or grow a new one..
Well, when I started brewing kombucha over 10 years ago, there was no talk of a pellicle. Not a whisper. Didnt exist. The mat was the scoby and that's what they taught. Honestly, can we not nitpick everything these days? Sheesh....
@@shannonschjolin6253 Ok, and the pellicle is eventually important for protecting the brew and does have some scoby in it. But the point is that you need starter tea the most. Even in this video it's not clear if he added any starter tea. I only saw him putting a pellicle in. Yeah that can work of course but it's slower and more risky.
@@sheeptar-8362 which is probably why he has compiled and is offering more ino for free. Probably has a long form video on it too since has been doing it so long. Just saying. Let's give some grace if we ever expect to receive grace when we ourselves miss the "mark".
@@shannonschjolin6253dude they're not nitpicking nor personally attackin the creator, All they said is that "You might already know this...." and gave extra information. That's being polite and kindly adding more to the subject lmao, I dont know why you're getting defensive on the creator's behalf when I dont think anybody think its that big of a deal.
Omgggggg you have a Scoby!!! What’s the most layers you’ve gotten?? P.s. don’t forget to put it in a dark place it ferments better, as well as if you put them in containers like he did to burp them…they explode 😅
i love you but this channel is starting to become "i libe off the grid and it is super easy" no lol I tried to grow onions, nothing came put of it. also how much land you have, you grow literally everything for 1/2 humans for 1 year and somehow it is still just an hobby?
Im drinking it everyday from homemade.Just get into cycle where your old batch matches with the new batch or have some extra bottles. Its not hard just need to time it with how much are you drinking it
The solid mass is actually the pellicle. It’s a layer of bacterial poop. The SCOBY is actually the liquid. You don’t actually need the pellicle but some people find it helps with fermentation. I never really noticed a difference. Just make sure you retain enough of the liquid from the previous batch for the next one.
Making your own SCOBY totally from scratch is very easy. You basically make any kind of wine--storebought apple juice even works--and before it's fully fermented, oxygenate it pretty thoroughly and let it sit open to air with a cheese cloth over the opening. It will develop a SCOBY and start the acetic fermentation.
Just gotta deal with a bit of natural alcohol from the fermentation and yeast The store bought stuff goes through a process to remove the majotity of the alcohol
There's a huge controversy along with that. Aparently the process doesn't remove nearly as much as it's supposed to. Meaning "non-alcoholic" kombuchas will most likely still be alcoholic.
The alcohol is so low it shouldn’t be an issue. Ive been making home brew for year n half. I’ve made non-alcoholic beer also. It is hard to process out alcohol and keep anything good in it. So you lose a lot of what’s good for you in it. It kinda defeats the purpose. And home brew can have health benefits if you don’t cram it full of so much hops that the Alfa acids kill the few nutrients in it. Happy brewing:)
I didn't realize there was alcohol in it sometimes. Glad I know as I am making it for the first time and my husband is a recovering alcoholic so good to know!
I couldn't make Kombucha without alcohol. I got a light buzz whenever I drank it and I felt sleepy all the time from day drinking. I enjoyed making it though.
@@akshaydubey457There used to be a kit you could get online called Spike Your Juice and it came with a packet of wine or champagne yeast and an air lock. You add the yeast to a bottle of juice with at least 30g of sugar per serving, put the airlock into the bottle opening, and then let it sit in your pantry for three days or longer. We let a bottle of cranberry/grape juice go for as long as the airlock had bubbles in it, like a 12 days I think, and that shit was stout. Over 15% ABV. You can’t get that kit anymore, but if there’s a brewery store near you you can get the yeast and an airlock. Or you can get that stuff online. It’s a cheap and easy way to get drunk.
After reading the tragic and heartbreaking story of a Russian couple dying in their sleep and leaving their 2 kids behind bc they ate bad homemade Pickles, I'll never mess with fermentation. Please be careful with homemade products.
@@GORILLAZ41 if you make it right there will always be alcohol XD it's fermented same proces as you make normal alcohol just not that strong becouse no destilation ... companies go to great extend to make it alcohol free you at home can make it alcohol free if you want it real
Store bought Kombucha is not live, you cant bottle and seal fermented Kombucha. I worked with a lab who informed me of that. They add synthetic probiotics and vitamins after the fact.
Ive never had this beverage but thats exactly why i wont buy it from the cormer store. Im scared its gonna have that plasticy bottle taste to it and ruin the experience.
Very low. Unless you just leave it open and don't dissolve the Suger properly. The only risk you have is mold, but that would take awhile. Something like botchulism is pretty much never found in these.
If a fermented food goes sideways, you’ll know it long before it gets anywhere near your mouth. Your eyes and nose will be sure to let you know to steer clear and in all honesty, I’ve never run into that problem in all my years.
@@d0nn13m0n0 Not necessarily true. A fermentation can go sideways and produce hepatotoxic or nephrotoxic toxins, like usnic acid, without even you noticing because of the acidity.
I thought you were going to say that you weren't buying kombucha anymore because it is rotting tea that tastes like a mix of midsummer garbage juice and dirty swamp water.
You need extra refrigeration for the last part of the project, which is not something that I have. I tried making this, but it’s not as easy as it looks.
A couple I’ve tips I’ve learned are: 1. Use plain black tea leaves, no green tea or anything flavoured 2. Use plain white sugar or brewers sugar, other sugars don’t seem to work as well 3. Weirdly, decaffeinated tea doesn’t seem to work well, although I think some of it gets broken down in the fermentation process as it doesn’t seem to be as stimulating as drinking fresh tea
Why though... just make actual iced tea with quality tea and add fruit if you want. All this is is sugar which is really bad for you, and the alcohol and vinegar the yeast produces with once again the left over sugar. If you want the theoretical benefits just take some apple cider vinegar that you can get for 5 dollars and lasts forever. Then you can actually enjoy quality iced tea instead of this science project lol.
I thought that was the Scoby Matt but the actual Scoby is the starter tea. I didn't see you add the 2 cups of starter. The the pelical/ Matt is less important than the starter tea🤷🏼♀️ according to The Big Book of Kombucha.
HOPING YOU SEE THIS. Letting you know that I just saw a short with your content from this vid in it. The channel name is "interest5" also going as "Mr interest". The short is titled "Top 5 ancient preservation methods". I enjoy your channel and do not think it's right when other channels pinch your (or anyone elses) content without your permission and recognition. Good luck from Australia 🇭🇲🦘🦘🇭🇲 Looking forward to making the brew kit for this.
If the process for making your favorite drink is practically identical to how we have made vinegar for thousands of years…ur drink might taste fuckin bad dude
Very dangerous to make it at home. (Trust me, I've been doing it over 30 years) also he never mentions how time and temperature sensitive it is!!! DANGEROUS...might I add it took me 12 years to perfect the flavoring and its still not even close to store bought. Here are a couple real reasons NOT to just make it at home- mold, ( sometimes you can't see it!) Also it so bad for your esophagus homemade!! Can give you yeast and other bacteria infections if you don't know pasteurization process (which he lacks explanation in vid as well) also attracts bugs and smells up your flat!😅
Very cool process, i absolutely deSPISE kombucha, so its a pass for me. Honest to god prefer drinking straight apple cider vinegar over kombucha. Still cool though.
I’ve made my own tea starter/skobi with ginger flavored kombucha… there was no ginger taste in the finished product :) so I’m confused why people say to use unflavored kombucha 🤷🏼♀️
Why is that bottle so expensive? 50ct sounds very very expensive for a simple bottle of kombucha. Aren't we talking about 50 cents for a couple gallons..? Isn't the only input cheap tea and cheap sugar and a sip of living kombucha which can be considered free? Its the fruit as flavouring that adds the bulk cost?
Comments LIKE "I'll never but it because I can make it myself" is bull AND exactly why people keep secrets, guess what-- you don't always have the time AND there are such things as in-between times or good to have extra during a time, so go buy it so you can make amends for your sins.
Yeah but... I don't have one of those fermenting jugs ._. Unless you're telling me those fermenting jugs are 50 cents Which I highly doubt it I'm pretty sure those are $100 or something.. It's not cheaper and it's not easier than just buying a bottle for six bucks lol
GT isn’t that bad for being convenient. Buying it bogo and you can get it as cheap as $1.83/bottle at Publix in Florida. I’m going to give making my own a shot though as I’ve been drinking a bottle every day for years now.
Something everyone leaves out; the first batch will not be very bubbly, and the second won't be much better. So stick it out and be patient, if it doesn't fizz it's not that you did something wrong (probably), that's just how it goes.
eeewww. nothing for me... and I cant drink black tea. Neurologically explodes something in my brain after drinking too much black or green tea. So, this must be too.
![ผัวเถื่อน - ยูริ โตเกียวมิวสิค [ OFFICIAL MUSIC VIDEO ]](http://i.ytimg.com/vi/P08ORRVDGl8/mqdefault.jpg)
Download my Ultimate Kombucha Brewing kit for Free!
prohomecooksu.com/kombucha-kit/
nice old friend❤
you're the man dawg
Your the best 🎉❤. For free
Not everybody has the time you have to do this lol
Flawless transition
In the next video:
Im never going to buy electricity again and here's why.
*Proceeds to build nuclear reactor*
Full power Smithers
😂give him some time…..
If only the renewable activist would get behind you. We can build mail box reactors, That can power a neighborhood for 500 years. If one goes bad you lift out with a helicopter and drop in the ocean or send it to the sun. pennies per years.
🗿
🤣
Instructions unclear, yeast gained sentience and beat me up.
filter it & add vinegar to balance it.
You too?!😆
lol half the time he was talking about scoby and what it is
Why does this keep happening
lol
I used to make water kefir and i know an explosion when i see one. You timed that cut perfectly.
😂
Made homemade beer, there is now a brown stain on my ceiling that wont go away....
@@Chaos_Senpaihaha my dad did this too
My friend did a strawberry wine. Tasted delicious, but he probably only bottled 45% of it. The rest was on the walls 😅
@@Chaos_Senpai😂😂 my stain is purple from a blueberry booch.
Very clever little loop at the end back to the beginning. It took me 2 days to figure out it was over.
Stuck reading my comment. Damn, it took you two days figure it out? I hope you don't get.
Lol
😂😅😂😂
Lmao
People just film the first and last shot together, cut them and it becomes a "clever loop" all of a sudden. Why do people care about the loop anyway
Though aesthetically pleasing, chunks of fruit make cleaning bottles harder to clean. I prefer planning a day to juice my fruit and adding the juice to the bottle. Yes you have to clean the juicer, but I find it easier than the challenge of getting past the neck if fruit sticks to the inner walls. Also you have more drink in the bottle without the chunks of fruit taking up space.
Me: Sees all the work required to make kombucha
Also Me: will continue to buy kombucha
all the work? 99% of the process is waiting lmao
Because many people view this kind of stuff as "work" i can make a living off of just 3D printing alone and 80% of the time im waiting for the print to finish to sand/paint/assemble. =)
Don't forget the serious adverse effects, including death, from drinking contaminated homemade kombucha.
Just admit you're lazy ass and thats it. Its literally no work, buy no flavour kombucha if ur making your own scobi which is literally again just w8 for it to form or use and buy big ass jar or sth to ferment the scobi and thats it. You just w8 a week or two after putting them away and then drain the liquid into bottles with w.e. you flavoured it and drink your kombucha, its max like half an hour if you're completely beginner cuz you would recheck videos on what to do or sth. What work lmao
@@knappieboy sand/paint/assemble is work. This is waiting.
just fyi, the rubbery mat is a "pellicle", not the scoby. The scoby is the entire liquid solution itself. The pellicle is entirely a byproduct of the process. You don't need a pellicle to brew kombucha, you just need some old kombucha.
NEED WHAT??? TELL ME
@@Hellno426it's self perpetual..
Just save the last sip of your store bought Kombucha and add that to your favourite fruit juice make sure to put it in a sturdy bottle because after 24 hours it will be pressured like in the video. Once brewed store in fridge . You can repeat this over and over and over and over.
My favourite juices are now like a 🍻
Like when you make your own yogurt.
Came here to say the same thing. SCOBY stands for Symbiotic Culture of Bacteria and Yeast. In the case of Kombucha, the bacteria and yeast are in the liquid and the gelatinous disk (pellicle) is a byproduct. People blend them into smoothies, make face masks, and “fruit” leather with the pellicles. I just compost mine.
What's the cosmological argument of kombucha, then?
I'm never brewing kombucha in a spigot jar again because eventually the acid ate the seal and it spilled all over the counter one day.
Thanks for the tip!
In what do you brew then??
@@andreamillar9172you can reuse the store kombucha bottles. They seal well and are nice and strong. But you have to make sure to burp it and not let it over ferment on counter. Never had it explode but mine don’t sit on my counter longer than 2-3 days before it slow 2nd ferments in the fridge when the flavoring/fruit has been added.
Good tip!
Makes you wonder if kombucha is actually good for you... All that acid isn't good for your stomach or teeth. Maybe a sigle shot now and then.
I feel like if I did that I would somehow poisen myself 😂
Not possible. I bought a bad scoby. The ferment tasted funky. Threw it out and started over. Your scoby will be off-white and will get a sweet kind of vinegar smell as it's brewing.
I started a gallon like 5 months ago and never moved on to the fruit stage. So, it sat. It produced 5 scobies though so, it may have been worth it. Yesterday, I brewed 5 gallons of tea to begin the process again. I absolutely love kambucha and felt amazing when I was drinking it every day. I struggle with my mental health (depression and anxiety) and am often tired and experience brain fog. While drinking kombucha daily, I had more energy, was able to think more clearly and my mood was improved as well. It's what really pushed me to brew my own. I can't wait to finally finish my first batches and get back to it.
Thank you for sharing your videos. Please keep sharing.
Are you sure it's not the caffeine (which is a lot in tea) and sugar? Just hot sweet coffee in the morning helps me with fog in my head and bad feeling of well-being.
Although in summer, of course, cold sweet drinks with bubbles are more pleasant 🤷♀️ In general, any drinks with bubbles automatically make me feel better 😊
@@rikabernar I think it may be more than just the tea. Gut health and mental health have some sort of relation. When I am tensed, I start building up gas and pro-biotic tablets normally help control the gas, within a day. Kambucha might be helping him with the probiotics.
@@augustine76 👌🤝
Actually, sounds like alcohol microdosing 😏
@@RockinEnabledI was just thinking this lol. Kombucha is alcoholic.
"I drink kombucha everyday and it helps with my depression and anxiety." Yeah that's the case with all people who drink alcohol everyday. 😂
I always worry I will mess it up and grow mold, so until I get over that fear I will continue to get store bought
I found a fun kombucha brewing FB group, and people are posting all the time asking if it's mold, lol. Usually the answer is, so long as it's not fuzzy, blue, or green, you're good.
Once you get it going, mold can’t grow. It’s really hard to screw this up. I thought that too but I haven’t ever gotten mold
I did a bunch of experiments with different brands and whatnot fermented several of them and they all just tasted like a weaker version of the kombucha I bought (with my own tea flavor that I had added back of course) if I didn't have a problem just winging it, I'm sure you'd be fine if you just sanitize. Plus, always follow your nose. It's simple.
So if you grow mold, you throw it out, wash everything, and start again. Mold is nothing to be afraid of, especially as it's not going anywhere.
If you grow mold just throw it out and start over
Kombucha: when the sugar tea went bad but you still have some left over.
That's basically how it was discovered/invented lol
🤢
My parents may or may not have a kombucha stain on their ceiling from an experiment of my dad's lol
Which came first, the scoby or the kombucha? 🤔
My fave is organic grapes! Been making it for years and I love the process. Also love that I can let it hang out and it won’t die like my sourdough starter lol
It was very popular when I was a child, almost every household was making this, but it wasn't called "combucha", now almost no one has it, but the shops are getting filled with manufactured combucha, and people are rediscovering it. Funny how now it is a modern fashionable drink when I had it in my childhood and it was called чайный гриб (read as chainyi greeb), that literally translates as "tea mushroom"
Oh geez. "Tea mushroom may stay locked in my mind now. 🤣 I love it!
Americans don't drink tea....unless its Kombucha. They're just discovering what the rest of the civilized world has been drinking for centuries .
Oh yes, 1962 born, v had it made at home by mom with a bit of the fermenting piece from a neighbour. Daily v topped it up wit fresh black tea
Curious what it was called in the U.S. has it always been called kombucha or is that just a commercialized name for it!
моя бабушка до сих пор делает эту дрянь х)
никогда не любила это пить, потому что чайный гриб был похож на мозги...
I have the scoby since I was a kid, now in my 30's it still serves our family well, and we send the scoby to friends and family too. Because after time its getting bigger and thicker
Did you make it yourself?
@@r18-s19- nope, my uncle gave me that mother scoby
That is so fkn weird
Vegan placenta
I was always told you should never sell them, always gift. Bad karma.
I used to make Kombucha. My favourite flavour was Ribena (blackcurrant syrup).
you probably know this, but that disk isn't the scoby it's the pellicle. the scoby is the bacteria/yeast culture that lives mostly in the kombucha itself. The most important part of starting a new batch is using enough starter kombucha. There's no reason to add in the pellicle or grow a new one..
He might have known but I didn’t :P
Thanks for the info!
Well, when I started brewing kombucha over 10 years ago, there was no talk of a pellicle. Not a whisper. Didnt exist. The mat was the scoby and that's what they taught. Honestly, can we not nitpick everything these days? Sheesh....
@@shannonschjolin6253 Ok, and the pellicle is eventually important for protecting the brew and does have some scoby in it. But the point is that you need starter tea the most. Even in this video it's not clear if he added any starter tea. I only saw him putting a pellicle in. Yeah that can work of course but it's slower and more risky.
@@sheeptar-8362 which is probably why he has compiled and is offering more ino for free. Probably has a long form video on it too since has been doing it so long. Just saying. Let's give some grace if we ever expect to receive grace when we ourselves miss the "mark".
@@shannonschjolin6253dude they're not nitpicking nor personally attackin the creator, All they said is that "You might already know this...." and gave extra information. That's being polite and kindly adding more to the subject lmao, I dont know why you're getting defensive on the creator's behalf when I dont think anybody think its that big of a deal.
Omgggggg you have a Scoby!!! What’s the most layers you’ve gotten??
P.s. don’t forget to put it in a dark place it ferments better, as well as if you put them in containers like he did to burp them…they explode 😅
You don't have to use a bottle of unflavored raw kombucha to make a scoby. You can make one from a bottle of flavored kombucha.
i love you but this channel is starting to become "i libe off the grid and it is super easy" no lol I tried to grow onions, nothing came put of it. also how much land you have, you grow literally everything for 1/2 humans for 1 year and somehow it is still just an hobby?
Top tier edit. Love the loop. And the dedication, because the way my impatience will not let me wait 3 weeks for Kombucha……
You can have kombucha every day of the week once you build a stock.
Im drinking it everyday from homemade.Just get into cycle where your old batch matches with the new batch or have some extra bottles. Its not hard just need to time it with how much are you drinking it
The solid mass is actually the pellicle. It’s a layer of bacterial poop. The SCOBY is actually the liquid.
You don’t actually need the pellicle but some people find it helps with fermentation. I never really noticed a difference. Just make sure you retain enough of the liquid from the previous batch for the next one.
It is the same price looking at the time you put in making it. I think the amount in the store is moderate.
Poor Scooby...
Making your own SCOBY totally from scratch is very easy. You basically make any kind of wine--storebought apple juice even works--and before it's fully fermented, oxygenate it pretty thoroughly and let it sit open to air with a cheese cloth over the opening. It will develop a SCOBY and start the acetic fermentation.
Just gotta deal with a bit of natural alcohol from the fermentation and yeast
The store bought stuff goes through a process to remove the majotity of the alcohol
There's a huge controversy along with that. Aparently the process doesn't remove nearly as much as it's supposed to. Meaning "non-alcoholic" kombuchas will most likely still be alcoholic.
The alcohol is so low it shouldn’t be an issue. Ive been making home brew for year n half. I’ve made non-alcoholic beer also. It is hard to process out alcohol and keep anything good in it. So you lose a lot of what’s good for you in it. It kinda defeats the purpose. And home brew can have health benefits if you don’t cram it full of so much hops that the Alfa acids kill the few nutrients in it. Happy brewing:)
@@DyceFreak if the machine is working, it should be reduced to under .5%
The level deemed "alcohol free"
I didn't realize there was alcohol in it sometimes. Glad I know as I am making it for the first time and my husband is a recovering alcoholic so good to know!
instructions unclear I am now peeing kombucha
I couldn't make Kombucha without alcohol. I got a light buzz whenever I drank it and I felt sleepy all the time from day drinking. I enjoyed making it though.
I want to make it for that reason.
@@akshaydubey457There used to be a kit you could get online called Spike Your Juice and it came with a packet of wine or champagne yeast and an air lock. You add the yeast to a bottle of juice with at least 30g of sugar per serving, put the airlock into the bottle opening, and then let it sit in your pantry for three days or longer.
We let a bottle of cranberry/grape juice go for as long as the airlock had bubbles in it, like a 12 days I think, and that shit was stout. Over 15% ABV.
You can’t get that kit anymore, but if there’s a brewery store near you you can get the yeast and an airlock. Or you can get that stuff online. It’s a cheap and easy way to get drunk.
After reading the tragic and heartbreaking story of a Russian couple dying in their sleep and leaving their 2 kids behind bc they ate bad homemade Pickles, I'll never mess with fermentation. Please be careful with homemade products.
Store kombucha is nice if you want it without alcohol
I had this problem from homebrew. I got buzzed off of it and the alcohol made me sleepy all the time. I had to stop making it.
Well then you didn't make it right
@@GORILLAZ41 if you make it right there will always be alcohol XD it's fermented same proces as you make normal alcohol just not that strong becouse no destilation ... companies go to great extend to make it alcohol free you at home can make it alcohol free if you want it real
Store bought Kombucha is not live, you cant bottle and seal fermented Kombucha. I worked with a lab who informed me of that. They add synthetic probiotics and vitamins after the fact.
We actually did that in biology
We made this in the 80's. We called it mushroom tea.
I am sorry I'm late but...
KOMBUCHA MOUTH ON THESE NUTS!
So you have to have kombucha in order to make kombucha? Kombucha came into existence by Terminator rules?! 😮
Nice edit at the end it flows into the beginning bravo
A nice perfect loop!
I will also never buy kombucha again, but that's only because I have tasted kombucha.
Not to mention that your homemade Kombucha probably tastes WAY better than anything you buy in the store
is that a joke ?
@@hm-fy5iz - not at all. Typically ANYTHING homemade tastes better than what you buy in the store
Ive never had this beverage but thats exactly why i wont buy it from the cormer store. Im scared its gonna have that plasticy bottle taste to it and ruin the experience.
@@moremiatasi've only had the homemade version and its almost like the slightly subtle version of apple cider vinegar
only seen sold in glass bottles, the right flavor tastes great and also makes me tipsy@@moremiatas
Your use of the word “Combucha” is really bothering me….
what are the odds of fucking it up and getting food poisoning?
Very low. Unless you just leave it open and don't dissolve the Suger properly. The only risk you have is mold, but that would take awhile.
Something like botchulism is pretty much never found in these.
If a fermented food goes sideways, you’ll know it long before it gets anywhere near your mouth. Your eyes and nose will be sure to let you know to steer clear and in all honesty, I’ve never run into that problem in all my years.
The American Cancer Society advises against brewing homemade kombucha.
@@d0nn13m0n0 Not necessarily true.
A fermentation can go sideways and produce hepatotoxic or nephrotoxic toxins, like usnic acid, without even you noticing because of the acidity.
@@ErebosGRyeah, cuz they want you to buy 3.5€ 500ml bottles of it while it costs literally nothing lmao
I thought you were going to say that you weren't buying kombucha anymore because it is rotting tea that tastes like a mix of midsummer garbage juice and dirty swamp water.
SCOBY stands for a
Symbiotic
Colony
Of
Yeast and
Bacteria
Cool, got it
By this logic we don't need to buy anything because we can make it ourselves, but everything is made by someone so...
Never ever, even away from home, don't forget you can't buy onions and garlic as well.
Why?
The hell are you talking about?
@@Nevario1the creator said he will never buy onion or garlic because he grows it
@@i_amChrisJxmes Not my rules, his rules ;)
😅
Next video here's why I'm not getting a gf buys a rubber doll😅
Me: watches video on making home made kombucha
Also me: "what the hell is kombucha?"
You need extra refrigeration for the last part of the project, which is not something that I have. I tried making this, but it’s not as easy as it looks.
oh wow, boogery! nice choice of words there sir, makes me want to puk-I mean, follow your recipe!
Every russian grandma, knows that drink.
See, i just don't buy it, cause it sounds nasty. I'd rather just water, thanks.
and if you fuck up the brewing you die! what a way to save $3.50
A couple I’ve tips I’ve learned are:
1. Use plain black tea leaves, no green tea or anything flavoured
2. Use plain white sugar or brewers sugar, other sugars don’t seem to work as well
3. Weirdly, decaffeinated tea doesn’t seem to work well, although I think some of it gets broken down in the fermentation process as it doesn’t seem to be as stimulating as drinking fresh tea
Nice black nails with dirt under it, combined with brewing :)
That wierd jelly thing can be dried out to turn into vegan leather
I pickled mango, and now it is demon possessed, what to do
Easy to produce Alcohol :0
My mom has been making Kombucha since 2006 and she has it mastered to an art. Beats any soda anytime. And it helps prevent acid reflux. Love it. 😊
It because it tastes awful?
Lol he did the "which is why" lol how lame
kombucha nuts
Yeah, $0.50 and over a week of work 😂
You are literally just letting it sit. You don't do anything to your drink during fermentation. I brew beer and compared to beer this is nothing.
Yeah I’m not doing all that
You paying for your time
You could definitely get more country folk to try it if you up that abv and remarket it.
Sell more to their cousins by calling it "Komhoocha"
Why though... just make actual iced tea with quality tea and add fruit if you want. All this is is sugar which is really bad for you, and the alcohol and vinegar the yeast produces with once again the left over sugar. If you want the theoretical benefits just take some apple cider vinegar that you can get for 5 dollars and lasts forever. Then you can actually enjoy quality iced tea instead of this science project lol.
Чай из белого хлеба и чайный гриб, это, наверное, то что было в каждом русском доме. Особенно, если ты приехал к бабушке)
Американские хипстеры видимо впервые про него узнали 😂😂
So is there a different way to make this without having to buy a scoby?
Make it more eco friendly yo! Get the tea at a bulk store! Cheaper and more eco friendly
I thought that was the Scoby Matt but the actual Scoby is the starter tea. I didn't see you add the 2 cups of starter. The the pelical/ Matt is less important than the starter tea🤷🏼♀️ according to The Big Book of Kombucha.
Kombucha is just another form of produce fermentation. It's just like ginger beer, except with scoby or cellulose.
Ive been told kombucha tastes much better if you never let it sit in well lit areas
Is the caffeine gone after its fermented?
FYI, SCOBY is in the starter liquid, the ‘mat’ is actually called a pellicle. You only need the starter liquid and not the pellicle..
The one time wearing gloves ACTUALLY can save your life. Imagine the wrong bacteria fermenting with the kombucha, cause you didn’t wear gloves 😅😂😂😂😂😂😂
HOPING YOU SEE THIS. Letting you know that I just saw a short with your content from this vid in it. The channel name is "interest5" also going as "Mr interest". The short is titled "Top 5 ancient preservation methods". I enjoy your channel and do not think it's right when other channels pinch your (or anyone elses) content without your permission and recognition.
Good luck from Australia 🇭🇲🦘🦘🇭🇲 Looking forward to making the brew kit for this.
So, does that mean kombucha is basically "tea wine" or something?
If the process for making your favorite drink is practically identical to how we have made vinegar for thousands of years…ur drink might taste fuckin bad dude
Yea but who’s doing all of that
It is so easy! Mostly hands off.
Very dangerous to make it at home. (Trust me, I've been doing it over 30 years) also he never mentions how time and temperature sensitive it is!!! DANGEROUS...might I add it took me 12 years to perfect the flavoring and its still not even close to store bought. Here are a couple real reasons NOT to just make it at home- mold, ( sometimes you can't see it!) Also it so bad for your esophagus homemade!! Can give you yeast and other bacteria infections if you don't know pasteurization process (which he lacks explanation in vid as well) also attracts bugs and smells up your flat!😅
The word is pronounced
KOMbu cha.
Cha like cha cha, the dance.
It is not pronounced kom BUchuh.
It's actually 2 words. Cha means tea.
Agree
Everyone: Kombucha
Me, a genius: Alcoholic tea
Everyone: 🤨
Me: 🤓
Very cool process, i absolutely deSPISE kombucha, so its a pass for me. Honest to god prefer drinking straight apple cider vinegar over kombucha. Still cool though.
I’ve made my own tea starter/skobi with ginger flavored kombucha… there was no ginger taste in the finished product :) so I’m confused why people say to use unflavored kombucha 🤷🏼♀️
I'm never buying kombucha again because it's gross
Why is that bottle so expensive? 50ct sounds very very expensive for a simple bottle of kombucha. Aren't we talking about 50 cents for a couple gallons..? Isn't the only input cheap tea and cheap sugar and a sip of living kombucha which can be considered free? Its the fruit as flavouring that adds the bulk cost?
Не знада, что чайный гриб в америке так популярен... терпеть его не могу, а лни продают его в производствоенных масштабах, кошмар😶
How long can it be stored in-bottle? I dont want to lose all the sugar & have my bottle explode.
How long can the scoby go without being fed?
Comments LIKE "I'll never but it because I can make it myself" is bull AND exactly why people keep secrets, guess what-- you don't always have the time AND there are such things as in-between times or good to have extra during a time, so go buy it so you can make amends for your sins.
Easy? Easy??? EASY???? No. It is not! It's confusing. I've never had any fizz in any of my (3) attempts. And no one can tell me why.
Speaking of symbiotic culture of yeast and bacteria... dude's fingernails are disgusting
Yeah but... I don't have one of those fermenting jugs ._.
Unless you're telling me those fermenting jugs are 50 cents
Which I highly doubt it I'm pretty sure those are $100 or something.. It's not cheaper and it's not easier than just buying a bottle for six bucks lol
GT isn’t that bad for being convenient. Buying it bogo and you can get it as cheap as $1.83/bottle at Publix in Florida. I’m going to give making my own a shot though as I’ve been drinking a bottle every day for years now.
Sheesh I buy a quart for 14$ and a pint for 8$ that's super cheap to make..😮
I will never buy kombucha again and here's why....... it tastes like garbage, that's why
Something everyone leaves out; the first batch will not be very bubbly, and the second won't be much better. So stick it out and be patient, if it doesn't fizz it's not that you did something wrong (probably), that's just how it goes.
Wait... Aren't you supposed to add "Konbu" to make kombucha? You know? Since it's actually in the name?
eeewww. nothing for me... and I cant drink black tea. Neurologically explodes something in my brain after drinking too much black or green tea. So, this must be too.
Many years ago when I started brewing my daughter would call it kombombcha. I left bottles on my deck and .......