Learn to make kombucha ► • HOW TO MAKE KOMBUCHA: ... Kombucha is super easy to make! Plus you can make any flavor you want! @TheBruSho is home brewing simplified
I started about five weeks ago and I now make about 3 gallons a week. Made some blueberry syrup to add after the first fermentation! So good! Soooo refreshing
Look at it as a last purchase and then you won’t have to buy store Kombucha again. It’s not that much of an investment. People spend $10 on fancy coffee everyday so…🤷🏻♀️
I still buy them, because the bottles are expensive, and I get a drink and bottle with each purchase, and they have some flavors I have no idea how to make! lol
@@MawiyahJyou can make a ginger bug 3 ingredients 250 ml of water (boil it to remove chlorine or get natural spring water) 2tbsp of chopped organic ginger 2tbps of cane sugar put it in a jar with a breathable cover and let it sit for 3 to 5 days or until you see a frothy foam bubble up strain and add it to any juice or homemade syrup more sugar and longer fermentation times means more alcohol I personally don’t go over 4 days in a pressure proof flip top bottle
One thing to note is allow the tea to cool to room temperature before dumping in the raw flavoured Kombucha as a hot temperature will kill the SCOBY and you'll be left with a jar of blue mould
I’ve also found that the Original Synergy Kombucha (unflavored) is almost impossible to find. I can find all flavors but not the unflavored. Seems as though the company might realize that a lot of people are using it to start their own Kombucha…less purchasing of theirs. 🤔 I guess it also depends on if you’re in a small area or big city? Not sure, but it’s frustrating. I went ahead and ordered a SCOBY from Amazon but I still want to make my own SCOBY eventually.
I noticed and inferred this SAME thing. It's Gotta be the Reason lol can't find em any where including online but Amazon has the scoby and pecille (hit and miss)
Whole Foods has the original GTs classic kombucha unflavored. It’s not part of the synergy line. It comes in a small cobalt blue colored bottle. However when I made my scoby I just used store bought ginger flavored kombucha because WF is far from me. Scoby is healthy and thriving and I plan to make ginger flavored kombucha anyway
@@vgamedude12 I've also managed to make a SCOBY using flavored kombucha. All of the GT's synergy kombucha line is raw and unpasteurized, so it should work just fine, but I wouldn't use the initial batch of tea to make kombucha once your scoby is formed like shown in the video. Mine was way to sour, it was basically closer to vinegar than kombucha by the time my scoby was created. But that might just be because it took a while for it to form (over 3 weeks).
@@marthachavez6315 Boil 4 cups of filtered water Steep 3 black or green tea bags for about 5 to 10 minutes Add 1/3 cup of cane sugar and mix well Let it cool to room temp (a few hours) do not add kombucha to hot tea it will kill the bacteria. Add tea to big jar and add 2 cups of store bought original or ginger flavored kombucha Cover with a tea towel and rubber band and store in a dark place for a few weeks until your Scoby is at least 1/4 inch thick. Try not to move the jar too much because it could mess up the formation of the Scoby but don’t worry if that happens 😁 if you have anymore questions let me know! I hope this helps! Additionally you can tweak the recipe how you like and boil 2 cups of water and steep the tea and add to two cups of cold water to cool it down faster or even cool it in the fridge 🥰
0.75 - 1.0 cups (or 150-200 grams) sucrose per gallon. Sounds like a lot but quite a bit gets consumed by the SCOBY. Then just use the natural sugars in the fruit for the second fermentation.
unfortunately any drink that is fermented uses real sugar. you can try using less but it will have less of the probiotics and fermentation quality that makes kombucha special
I have been hard-pressed to find a bottle of unflavored kombucha with live cultures in the Portland area. I've even gone into market of choice and other higher and grocery stores but it seems like GT is catching on to the idea that we are making our own scobys
Same here. I went to the gt's website and found the classic version (now known as "pure " in a hello label instead of blue) and selected it. When it got to the page of that flavor, below the description it has a button for where to find. There was only one place in my area. I picked one up and am making mine today.
I made my kombucha and scoby... left it for two weeks and when I came to make a new batch the teas already fizzy.... I can’t get this right me.. lol... last few have been flat this ones certainly not..
The environment is too acidic for the Clostridium botulinum to survive if the Ph is below 4.6 and adding sugar also Reduces water availability for most bacteria to survive in
Ok, if you're going to "teach" make sure you learn first. 1. SCOBY is both the cellulose (the thing floating on the top) and the kombucha itself. 2. The cellulose is the side effect of fermenting. It's completely opposiite of what you said - making kombucha makes the celluloze, not the other way around. 3. The celluloze is not needed to make kombucha. You just need the starter tea.
@@izaiahcastleberry1598Starter tea is just a very strong Kombucha (fermented way past the level you can drink it), which you use to start new brewing. I just have 2 jars. In one I ferment a starter tea only - it's a continous brewing - I never fully empty the jar, I just refill it with sweet tea to let the fermenetation always going. I use around 2 cups of starter to nake 1 gallon (around 4 liters) of new Kombucha.
I used to eat that thing when I was young, my mother called it karagasok tea, she put that thing in a big earthen jar called "burnai" filled with water with dissolved brown sugar and then she put Lipton tea bags and then that thing! 😂
Learn more about Kombucha here: th-cam.com/video/rtRjrjxZLmY/w-d-xo.htmlsi=El7azVpW0mAKTvo0
Link not mobile friendly
Can’t access the link
Link isn't mobile friendly
I started about five weeks ago and I now make about 3 gallons a week. Made some blueberry syrup to add after the first fermentation! So good! Soooo refreshing
You should sell them!
Stop buying this bottle. Okay so first step buy this bottle.
"I used the bottle to stop the bottle"
that's how the Government fool us
I mean you don’t have to buy the bottle for this to work, but it will take way longer
Look at it as a last purchase and then you won’t have to buy store Kombucha again. It’s not that much of an investment. People spend $10 on fancy coffee everyday so…🤷🏻♀️
I still buy them, because the bottles are expensive, and I get a drink and bottle with each purchase, and they have some flavors I have no idea how to make! lol
I made rootbeer, black cherry, strawberry, mango, passion fruit, even sprite kombucha just look for the recipes!!
@@mauryjohnsonwhere do you get the root beer recipe? I’ve looked all over. I really want to make coke flavored one!
Roootbeer> interesting.@@mauryjohnson
@@MawiyahJyou can make a ginger bug 3 ingredients 250 ml of water (boil it to remove chlorine or get natural spring water) 2tbsp of chopped organic ginger 2tbps of cane sugar put it in a jar with a breathable cover and let it sit for 3 to 5 days or until you see a frothy foam bubble up strain and add it to any juice or homemade syrup more sugar and longer fermentation times means more alcohol I personally don’t go over 4 days in a pressure proof flip top bottle
Real 😭
One thing to note is allow the tea to cool to room temperature before dumping in the raw flavoured Kombucha as a hot temperature will kill the SCOBY and you'll be left with a jar of blue mould
I’ve also found that the Original Synergy Kombucha (unflavored) is almost impossible to find. I can find all flavors but not the unflavored. Seems as though the company might realize that a lot of people are using it to start their own Kombucha…less purchasing of theirs. 🤔 I guess it also depends on if you’re in a small area or big city? Not sure, but it’s frustrating. I went ahead and ordered a SCOBY from Amazon but I still want to make my own SCOBY eventually.
I noticed and inferred this SAME thing. It's Gotta be the Reason lol can't find em any where including online but Amazon has the scoby and pecille (hit and miss)
Whole Foods has the original GTs classic kombucha unflavored. It’s not part of the synergy line. It comes in a small cobalt blue colored bottle. However when I made my scoby I just used store bought ginger flavored kombucha because WF is far from me. Scoby is healthy and thriving and I plan to make ginger flavored kombucha anyway
@Liimoncello so having flavored kombucha is no problem?
@@vgamedude12 I've also managed to make a SCOBY using flavored kombucha. All of the GT's synergy kombucha line is raw and unpasteurized, so it should work just fine, but I wouldn't use the initial batch of tea to make kombucha once your scoby is formed like shown in the video. Mine was way to sour, it was basically closer to vinegar than kombucha by the time my scoby was created. But that might just be because it took a while for it to form (over 3 weeks).
I started mine with their ginger kombucha. Worked perfect!
Yes, I did make my own kombucha like this over 5 years ago and I can created the flavors from variety of fruits too
Can you teach me how to make it?
Recipe?
@@IslandmamamelI got recipes from youtube too
Thanks, nice short. I'll definitely try that
how long can you use the scoby?
I keep buying bottles of kombucha because my company pays for it at lunch lol
Are they hiring? 😂
You can also use ginger kombucha if you can’t find unflavored 😇
How do you do that !
@@marthachavez6315 Boil 4 cups of filtered water
Steep 3 black or green tea bags for about 5 to 10 minutes
Add 1/3 cup of cane sugar and mix well
Let it cool to room temp (a few hours) do not add kombucha to hot tea it will kill the bacteria.
Add tea to big jar and add 2 cups of store bought original or ginger flavored kombucha
Cover with a tea towel and rubber band and store in a dark place for a few weeks until your Scoby is at least 1/4 inch thick. Try not to move the jar too much because it could mess up the formation of the Scoby but don’t worry if that happens 😁 if you have anymore questions let me know! I hope this helps!
Additionally you can tweak the recipe how you like and boil 2 cups of water and steep the tea and add to two cups of cold water to cool it down faster or even cool it in the fridge 🥰
😂😂 the Wii music is so out of place it almost killed me
Is it true the bottles can explode with fermentation? How do you go about bottling and storing it? (newbie here!)
They can but it’s very rare. Use pressure safe bottles is key. I just reuse old kombucha bottles and never had an explosion.
Ok we get the scoby by this method but is the liquid drinkable? Or do we have to brew kombucha with the scoby to get drinkable kombucha?
Thank you…thorough and sweet.
Your first pellicle won’t be that thick. It gets thicker as it grows. The first one will be thin. Just wanted to point that out
I'm growing my first scoby now. Can I use this first batch to drink or do I need to wait for the 2nd batch?
you could, but would taste a small sample first
Does second fermentation work in just the GTs bottles? Or do I need bottles with the flip top caps
Any bottle works AS LONG AS IT'S GLASS
@@amayotatosquare glass bottles are the most prone to break due to pressure so round glass bottles are recommended.
How much sugar in the tea?
0.75 - 1.0 cups (or 150-200 grams) sucrose per gallon.
Sounds like a lot but quite a bit gets consumed by the SCOBY. Then just use the natural sugars in the fruit for the second fermentation.
Great vid! It really is so easy to make at home!
Thanks! Subscribed 🤍
when you pour to bottles, should you close the cap or not?
Is there a way to make it without tea? Since my schmovid maccine I'm really sensitive to caffeine.
You could subbing in a caffeine free tea, but I cant say exactly how that would impact the flavor and final product since i've never tried
That's not a SCOBY. The SCOBY is the liquid, what you're pointing out is a pellicle. Which is a bacterial cellulose build-up.
That’s true, but the pellicle is a sign of a strong SCOBY
The first time I ever saw these mushrooms I thought they were so scary. That way they would grow and grow.
Trent make a video on Kefer water next ! I think spelled that right?
Hey thanks! I have been wanting to try that, might have to
Kefir ;-)
Do you refrigerate the tea blend while waiting for the scoby to build up?
nope keep it on counter so it works faster, cold will make it take forever
The echoed boom 💥 did it for me
short of the year!
Does this way of making lower the sugar? Asking because I am diabetic and love love kombucha!! I don't drink it anymore because of the sugar
unfortunately any drink that is fermented uses real sugar. you can try using less but it will have less of the probiotics and fermentation quality that makes kombucha special
@@TheBruSho I did see on your fermentation soda video you used agave. Would that or honey, maple syrup work?
@@senyagwynn8121 yup those are both ok to use!
@@TheBruSho Great!! Thank you!!!
I'm not sure you should be allowed to teach this. 😅😅😂😂
They don’t sell the plain ones anymore. Where did you find that one?
I could not find a plain kombucha. I bought the flavored one. It worked just the same. Had my first scoby after almost a month.
@@suereaume97 thx!!im trying it now. 👍👍👍👍👍
So I don’t need a Scoby I just need buy a kombucha and it will form Scoby?
Yes
Make the tea with sugar, let it cool down, add the kombucha and cover with cloth and rubber band and within weeks it will form Scott
Bottle of Original. (Or raw ) Kombucha
You just buy the sweet tea or made that too?
Thanks so much for your video
tried making it with a biught scoby, but it spoiled. i think the temperature was my problem.
Is Kombucha similar to Karagasok tea?
Omg😮😅😊$$$ pennies to make🥰
I have been hard-pressed to find a bottle of unflavored kombucha with live cultures in the Portland area. I've even gone into market of choice and other higher and grocery stores but it seems like GT is catching on to the idea that we are making our own scobys
You can probably still good results with other flavors if you can’t find plain
Same here. I went to the gt's website and found the classic version (now known as "pure " in a hello label instead of blue) and selected it. When it got to the page of that flavor, below the description it has a button for where to find. There was only one place in my area. I picked one up and am making mine today.
@@Life_is_a_Garden
Thanks for the info/tip!
Never had it before
What does the plant look like
Were can I find Scooby
I made my kombucha and scoby... left it for two weeks and when I came to make a new batch the teas already fizzy.... I can’t get this right me.. lol... last few have been flat this ones certainly not..
YOU DON'T DISRESPECT GT DAVE 😡
What makes you think i have acces to a bottle of kombucha
Can I use watermelon 🍉
Yup!
@@TheBruSho Awesome 👌 Thank you 🌝
This lovely and everything, but you can possibly make alcohol accidentally
Scooby Do😂
what if i get botulism
The environment is too acidic for the Clostridium botulinum to survive if the Ph is below 4.6 and adding sugar also Reduces water availability for most bacteria to survive in
My man is not gonna like this at all. I’m doing it anyway!!
You need to say to use a regular sugar., Not a sweetener.
Im scared to make this
My mom has these and I never knew that's what they are... don't think even she does lol. She said it's for health benefits
😅
❤
I made it and 2 months later a Scooby never formed. But there's a lot of stuff at the bottom and it smells like acv
Don't touch the scoby with your hands or you'll end up with bad bacteria in it!
So kombucha is just a good non alcoholic beer 😅
None of my local stores sell plain
You can start from any flavor just helps to start at a neutral place
Too lazy ima just put a bottle of booch in a gallon of water.
Scooby doo
Ok, if you're going to "teach" make sure you learn first.
1. SCOBY is both the cellulose (the thing floating on the top) and the kombucha itself.
2. The cellulose is the side effect of fermenting. It's completely opposiite of what you said - making kombucha makes the celluloze, not the other way around.
3. The celluloze is not needed to make kombucha. You just need the starter tea.
What is starter tea? How do you make that?
@@izaiahcastleberry1598Starter tea is just a very strong Kombucha (fermented way past the level you can drink it), which you use to start new brewing.
I just have 2 jars. In one I ferment a starter tea only - it's a continous brewing - I never fully empty the jar, I just refill it with sweet tea to let the fermenetation always going.
I use around 2 cups of starter to nake 1 gallon (around 4 liters) of new Kombucha.
It’s that easy?
It was indian 🇮🇳
Are you sure it is safe you not end up organ failure
Can I eat some of that bacterial jelly thing. Looks like candy
Yes, it taste like nata de coco
I used to eat that thing when I was young, my mother called it karagasok tea, she put that thing in a big earthen jar called "burnai" filled with water with dissolved brown sugar and then she put Lipton tea bags and then that thing! 😂
@@freemanrabe4689
Is it as good as it looks?
@@chindo_translator
Nunca e probado la nata de coco :v
don't have time, also I don't drink kambucha
I don't understand why people like sour food poisoning alien sample juice. No thank you
Because we’re different then you
What’s
What temperature should the room be that you store the bottle in waiting for the scoby to form? Or should it be in the fridge?
❤