I grew a scoby from a Publix kombucha during quarantine, his name is Brad, he has many clones and last year I made over 200 gallons of kombucha, all beginning from my original endeavor. I enjoyed this, thanks for sharing.
I have watched hundreds of videos on kombucha to get ideas and inspiration... and this half hour is my absolute favourite by far! I hope they make a part two... Awesome mixture of creativity, technique, passion and goofiness.
@@MB-fr6gu As far as I understood it you take most of the liquid away from the scoby and use this liquid as a base for these recipes. The scoby is not in these liquids anymore.
I've been making kombucha for six months and only use the scoby (which I created from plain kombucha) for the first ferment, which keeps it clean. I re-bottle and add fruit to my second ferment. It's fantastic and better than anything I've bought. I've just made a cream soda flavour (2nd ferment - half tsp brown sugar, plus one tbs vanilla extract in 330ml bottles. Refrigerate between 2 to 4 days after 2nd ferment.). Now my new favourite flavour along with my blueberry one which has no added sugar.
there is some really great ideas here. One thing I find many TH-camrs unfortunately don't really talk about when it comes to Kombucha is all the flavoring possibilities that you can explore in your primary fermentation by using different base. The SCOBY does not require tea to do its thing it requires sugar, so any sweet liquid will work, some will work better then other of course, and regular black tea is a great stable base. However I have played around with different tea, like white tea, puer, oolong, also chai blend, earl grey blend, and other quality tea blends I source from a local loose tea provider. I have also great success making my primary with various herbal tea or herbal blends, One of my favorite that I got from TNGTF is Lemon Verbena kombucha (which you can then flavor with ginger in your 2nd ferment, and is to die for), Catnip is very interesting, almost hoppy in flavor, actually doing hibiscus herbal tea as first ferment instead of doing in the 2nd is also really interesting, Rose petals also good, Skullcap also great, fresh elderflower is another great one from TNGTF (just make sure you pick only the flowers and remove all stems). I have also done Coffee kombucha, Maple syrup Kombucha (just maple syrup and water, can't get simpler then that), and even raw apple juice. And then when you start cobining all this with 2nd fermentation aromatics... the possibilities really are endless! Of course one thing to be aware of when you do this is that the SCOBY will store some of the flavors from the liquid, with a lot of the herbal stuff it will be too subtle to notice, but if you try your hand at some more intense liquid like coffee, you might want to keep that scoby separate.
Thank you for the comment. I've always wondered if kombucha could be made starting from herbal teas other than black tea. Now I'll try with yerba mate.
Word to the wise: I tried doing a melon-cucumber batch last week, had to throw it out because the cucumbers actually turned into pickles while carbonating! lmao
I've done cucumber-mint on several occasions. It's probably my favorite and I've never had an issue with pickling. I think your problem was you let the booch get a bit too sour is all.
My grandmother has been growing her Kombucha since I can remember...but we grow it in hibiscus tea, never in black one:) so the color of the drink is red. We've used it for vinegar too, it's amazing:)
You guys, this video is amazing. I love the recipes and the atmosphere you created. Keep it up! One quick comment on why ginger and turmeric produce so much carbonation. The rhizomes all have their own set of yeasts, and yeasts are the ones that actually produce C02, so when you add them to the booch, which already has bacteria and yeasts, you produce a lot more carbonation.
Plus the rhizomes do contain more starch as well, that going to produce more gas than something that just has mostly simple sugars like found in fruit and berries.
I made a very festive holiday kambucha using red rooibos tea and flavored it with star anise, cloves, and cinnamon sticks. It's sooo good and gas just the right kick.
Hi Cindy Your recipe is sound good and I like to try but I’m the keto diet. After finish the process. Did the sugar still remaining or not? I never do kambucha. Thank you
I am a beer brewer and soon to be kombucha brewer too. Idea, you can dry hop the bottle using a cheese cloth like with beer making. This will allow you to control the bitter flavor depending on how long the hops stay in solution. I would look for aromatic hops, which adds more floral qualities. Also, have you guys heard of a ginger bug? Fresh ginger, sugar and water will ferment and give you a great base to add flavor to, cheers
Actually, i’ve tried dry hopped kombucha(commercial one). it was great, if I had to choose one drink for the rest of my life, I would choose this. Guys did it with galaxy hops and this kombucha was released in collaboration with russian “Zagovor” craft brewery. only in Russia unfortunately. Maybe it can be found in Berlin “Protokoll” bar.
I brew my own probiotics drinks, kombucha, geer, pop and wine. For flavored bubbly kombucha I recommend using different tea mix as the base. I use green tea for citric flavors, black tea for chocolate, coffee, deep flavors, chamomile + horchata for sweet frutal flavors and green tea + ginger for herbal flavors. When flavoring think as a bartender/chef 🤣😎 My favorites flavors are: Blackberry + ginger Strawberry + mint Passion fruit + vanilla Cinnamon + clove + anise Lemon + pimienta + nutmeg Apple + Cinnamon + Clove I use a mix between dry and fresh fruits and herbs 😉 Also, you can always add a measure of white ron ir vodka to make your kombucha a little more daring 😅 Fermentation is an addition after you know how it works, sauerkraut, kimchi, kombucha, beer, wine, vinegar, are few of the things I do at home and they are better than the industrial versions
I've found that a paper coffee filter and an elastic band makes the perfect cover for the first stage. Also, my favourite combos for flavours are ginger & lemon, and pineapple & ginger, strawberry/raspberry & elderflower ☺️
@@lulu-fp7im yes, I use white sugar for the most consistent results. The yeast digests the sucrose as part of the fermentation so your end product will actually contain very little sugar (depending on how long you ferment it). As for the tea, it needs to be real tea (camellia sinensis) without any added flavourings (to avoid oils and other contaminants) so plain black tea or plain oolong would be ideal if you're just starting out. Green tea is also fine but you may need more starter liquid to get it going.
been brewing for 3 years now anywhere i go, constantly bringing with me my starter and scooby whenever i am onboard ships for 6 months. i cant live without Kombucha, its so good.
As suspected, the flavours that included the most "prebiotic" component are carbonating the most. You are feeding the probiotics inside, keeping them happy and they are multiplying...ergo more CO2 to release. Have I mentioned fermented foods are my life's passion?! Good work, Boys!
I started my bucha days several years ago. I found home cook dude's how to video the most informative and practical. Here are a few thoughts: Buying french lemonade in those bottles is the way I go. My fav shape and cheapest way. I take out chunks after 3-5 days so they do not start fermenting. Rose hips are amazing. Stoked to try Juniper berries and hops. Thanks and I love all your how to vids for other foods and fermentations. You inspire
Technically, the SCOBY is actually in the liquid kombucha itself. The pellicle (gelatinous cellulose thing) is not needed to create a batch of kombucha (as they demonstrated in this video when they make a batch from some starter tea) . The pellicle forms on the surface when the SCOBY is trying to regulate the amount of air the liquid is in contact with. No harm in including the pellicle when brewing though since there's a lot of liquid SCOBY in it anyway so it's like a host for the SCOBY. This is why sometimes you get little SCOBY pellicle forming after you bottle it for the second fermentation stage.
Thank you so much for this tutorial, someone gifted me a scoby. I've just made my first flavoured batches: passion fruit, and tree tomato + apple. They are amazing! I'm a total convert.
I have been reusing my big GT Dave's bottles for my own kombucha for a while. It's so great! My fridge has a lot of weird vertical space and not much horizontal space so a big, tall bottle is ideal. I also have a lot of flip top bottles. I've tried a lot of flavors and so far my favorite is just straight up mango juice added to flavor and provides enough sugar for the carbonation to happen in 3 to 4 days at room temp. I get a nice, sweet and tart tea with good fizz.
Omg that’s a lot of juniper berries!! Just one is a lot of flavour! I’d go for max 2-3 berries and balance it with something sweeter that has some sugar in it, like apple. Thanks for an inspirational video. I especially like the fall carrot cinnamon one :)
I started out with wine making. I made some dandelion wine from wild foraged dandelions which was delicious. But I quit drinking a year ago. I think making kombucha will actually be even more fun because like you said, making alcohol is more complicated. I’m so excited to try all of the different flavors!
I have been making 5 gal batches on my homebrew system. It ages in a brewing bucket with a mesh over the top. It is very beer-like. Then it gets kegged. This has been my favorite way to make kombucha so far. cheers I will be doing a batch (inspired by you guys). I steep at 190F so I'll drop that to 170F and add about .5oz and then let ferment. Then put it in a closed/sealed bucket and dry hop with about 1oz. That melon cucumber sounds amazing though.
My favorites are ... 1. Carrot Shrub 2. Turmeric Ginger 3. Left over Picked Beet juice 4. Rootbeer (yes I have mimicked the ALIVE Rootbeer) Rosemary Blueberry, sage green apple, and the Cola are next up on my to-do list
The reason for a small amount of head room is that the carbon gas is released into whatever space is available until the pressure of the gas is great enough to keep any more carbonation from releasing from the liquid. This is why your 2 liter bottle of pop goes flat if you drink half and put it in the fridge. You have such a large air space that the carbonation can release and release until you have very little carbonation left. This is also why they make bottle lids with pumps in them to pressurize the airspace, if your container is pressurized, any carbonation your liquid still has will theoretically stay in solution.
Hi guys, i once made kombucha back in 1990. I used to work for a Dentist in Santa Monica. Lately i' ve been buying the Daves brand. I was sorprise how famous it is now. Thank you for the video, now I know how to add fruit, I loved it!!
I've used a large Mason jar with a plastic lid. It allows off-gassing without losing too much fizz. Don't over tighten, you want to be able open the jar later. Don't under tighten, the water kefir will go flat. Just tighten enough so there is some resistence to opening without straining.
I’m about to start my first batch after growing my SCOBY and I have saved all the clear bottles of GT kombucha “quava” that I drank for a second ferment, I’m so excited!!
Thanks guys... Patting myself on the back because I just made my own home brew and now I’m excited to add flavors. Turmeric will probably be part of all of them and you’ve gotten my tastebuds going wild
Just picked up a scoby from a lady on FB market place today and I am beyond excited to start creating flavors after my first batch is done brewing! Thanks for the great content!
Good for you..the friend that gave me a scoby didn't realize she should have given me started tea too....so it took me a while to figure that one out....so this week I'll start my F2.
I thought i'm doing something wrong due to mine is over carbonated too. But i't amazing. I learned to produce it watching your videos. Thanks, guys! You're adorable!
I suspect they have too much sugar in their base batch for how long they are running their first ferment. They have a significant amount of residual sugar going into the secondary ferment which is why they have so many flavors that are over carbonated. Try cutting your sugar in your base by 10%.
I love all the little tips as I just started my first ferment! Also loved seeing the tics, brought my son who has Tourette's over to see. Don't know if you can't suppress them or choose not to, but I love my son getting to see tics normalized.
Back when I was making an absurd amount of kombucha, my favorite flavors were strawberry or watermelon with basil, apple pie (apple, cinnamon, cloves, and vanilla bean), mango habanero, and my all time favorite was key lime pie (key limes with vanilla bean). Honorable mentions: Strawberry banana was really good but looked really gross before straining. Pear and rosemary was really nice. Cherry hibiscus was awesome but I'm pretty sure it could stain wood. The only bad one I made was pineapple, idk why but I could never get pineapple to taste good. I also made cantaloupe with cucumber so I was surprised to see that you had the same idea!
I would say a great source for bottles is Grolsch beer. Sold in 4 packs, you get some beers and you get bottles for a similar price as you would empty bottles on Amazon. I've had a better experience with colored glass bottles than clear bottles as well! I use the green Grolsch bottles but also bought a set of Blue glass bottles from my brew supply store once I got more serious into home brewing my booch.
I just made my first 2 batches. It took me a while longer as the first fermentation was delayed due to a very cool downstairs kitchen. I ordered a warming mat online and once that was in place, shazzam! I had my first drink today; which was apple-rosemary. I think I left the batch too long as it's very strong; almost at the apple cider vinegar stage, so I will make sure the next batch will stay within the 7-10 days instead of about 21 days (waiting for the heating pad). Thanks for your expert advice.
I just made a Moroccan style flavour with sumac, saffron, thyme, honey, orange and lemon zest and orange blossom water and a guava pepper flavour with guava and red chillies and also a melon mint with hemmi melon and spearmint
I love this beautiful symbiotic beverage. Green tea and honey works just as well and way healthier than using refined sugar. It's cold Jun kombucha for anybody who wants to look it up. I like to flavour ours with Mulberry juice and a squeeze of lemon... my kids like ginger and lime...
If you're not literally making you're own scoby right now, I don't know what you're doing.... I'm laying on my couch waiting for my scoby to be done in 3 weeks that I started today lol.
Hi! I am from Ukraine😁, grow up on combocha, it was always home made, we never had in the store . Looks like some one took to US and make good money😁 . By the way , do you know we have similar texture bacteria, looks like glossy rice, you can make some yogurt😁. I didn't know about flavoring combocha. Such a great idea!!! Thank you for sharing🌼✌
I love that your brother is in this video. I've watched some of your vidoes and you often don't explain what your're doing and use terms, that mere mortals don't know. Your brother keeps in mind that we are not experts and asks you about stuff, so you explain it more.
I love your idea to replace soda with Kombucha. I can't wait to get started. Can you add vanilla extract, honey, maple syrup, molasses, etc? I thought of some crazy flavors to put together.
You will find that white processed sugar actually works best in this case. Adding different types of healthier sugars will yield a more vinegary tasting brew. But if you can afford to waste a couple batches don't take my word for it. The experience gained from the experiment will be worth it (maybe).
Best video yet! Learned so much from this video. My wife and I are making our first batch and will flavor it on the second fermentation with blueberry and ginger. Thanks again for a great video.
I will try basil, juniper and lemon as an homage to my favorite cocktail right now the gin basil smashed for my first ever made batch of kombucha. Love the inspiration. Greets from Germany!
Two questions: What kind of heating mat did you use? I have trouble with a cold kitchen in the winter. I need tips for cleaning the swing top bottles, with all the flavourings. Bits of food get stuck and it is a right pain to clean the bottle.
Thanks guys, I've been drinking kombucha for a few years now and spend over a hundred dollars a month. Knowing I can make it for a few bucks a week and in my own flavors is the best thing since I learned how to make cold brew in for a couple bucks a week.
Hey that’s really helpful. I’ve only started making kombucha so still learning. I see you are not adding any extra sugar. I like the way you open the bottles, I’ve not seen that before. Some awesome hints and tips, thanks heaps!
I'm so glad my mother taught me how to make kombucha. It's so easy and repetitive (in a good way), it's good for your guts, it's cheap to make, and it makes a great substitute for any soft drinks or alcoholic beverages. My favorite flavor is Cranberry and Pomegranate.
I notice frozen fruit really brings out an amazing carbonation i never knew smaller air room helps carbonation as well. But my batches always are so carbonated i love it
My last batch I made I used dried coconut. It..worked fine but it did leave a skim on the top and around the edges of oil that I was a bit concerned about. I found myself having to shake it much more often. Once I skimmed and bottled into smaller bottles (recycled GT bottles!), it was good. It was okay. I just knew I had a much shorter storage time frame. Where as some kombucha I’d store for months, I’d give this a shelf life of MAYBE 2 weeks. Edit* it was also EXTREMELY fizzy. I found myself having to off gas it extremely slowly. Like sitting there opening a bit and closing for probably five to ten minutes straight.
Synchronicity - I just tuned in chef Marcus Samuelson (No Passport Required) and an Ethiopian restaurant served kombucha and coffee as one of their morning drinks. Have to try this, Thanx.
Both cucumbers and melons are part of the pepo family as characterized by their thickened exocarp which forms a rind and their many seeds. Excellent intuition Josh!
My favourite flavours for the second fermentation are Ginger-Basil, Raspberry-Rosemary, Tumeric, Grapefruit and Physalis-Thyme.😊 Though I'm still working on reducing the alcohol content without ending up with just kombucha vinegar...😅
I tried pinaple and didn't know about burping the bottles. Each time i open a bottle, 75% goes on my kitchen counter and about 25% in the glass 😂😂 im gonna apply your tips
I dont burp because I like the extra carbonation. Ginger and pineapple seem to make it extra fizzy for me but as I slowly release the pressure after 3 to 5 days I do it over a glass to catch what runs down the bottle... also had to clean the roof one time recently.lol
I started mine with some 100ml of a CHAI flavoured one + a small scoby that was inside it. That into 1 Liter of Black Tea with 100mg of sugar. Been almost 2 days. It is growing already.
Thank you for posting these super informative videos! I recently gave up soda due to my sensitive stomach and miss the bubbly-ness it provided, and I learned about what "kombucha" is, I will definitely use the tips you provided :)
Thank you so much. I do make my own but have always had issues with the second fermentation. I am going to try to do theses suggestions. They all look good. Great job guys.
Hey folks. Nedd ur tip. The question is : how long can kombucha stay inside the bottle? How long can I store it? Im afraid bucha will explode if i keep it at room temp for a month without burping it after 1st week. Any tips pls!
diving in head first, your videos have been a big help and inspiration. I decided that kombucha was going to be a better investment than mead and I'm feeling better about that than ever. I hope its not out of the spirit of your homebrew series that I plan to make an LLC and sell at farmers markets just as soon as the country opens back up after covid. But I'm going to need a lot of practice. Thank you!
Me too I'm ready to start F2 in 2 to 3 days...I know from drinking so much GTs that I'm infatuated with lemon/ginger....so that will be my main flavoring....will also try mango.
Thanks for sharing 🎉❤Totally me and my Dad favourite drink ❤ I did use diced scoby in to bottle on second fermentation as well , with grape juice is the best for me , This is the cheapest healthy energy drink for me ❤
That would definitely explain why my first batch didn't carbonate at all, I used a ton of lemon juice and apple, cinnamon, like a nice hard cider, but a little too sour
If I ever have an issue with flys on my patio I pour some in a canning jar lid and usually all bugs drown themselves in it. I put it in my garden and slugs love it too.
In my experience after a second fermentation with F1 kombucha the sliced fruit will become mushy and just turn the bottle upside down and shake the bottle and they will fall out.
My mother makes this and she had a pineapple and stuck the core in after cutting. So her combination was ginger, lemon and pineapple. HOLY COW IT WAS THE B EST i HAVE TASTED. TRY IT, TIS THE SEASON.
I'm thinking about using Cayenne with Mango because I love that combination with fruits; Pineapple, Mango & maybe Starfruit. I really want to get all exotic there with fruits, spices and aromatics 😅. Now I know I won't go near this, to avoid getting kicked out of the apartment, and that is Durian 😅. I need to get my hands on to some Lychee and possible some Quenepas. Lavender and Hibiscus is highly on my list for to mix as well
@@stingraytingvideo I have a recipe that I might use Juniper berries but I'll have to get it from my phone. One of them was based on relaxation though; it included lavender.
I make water kefir, (it's a lot like kombucha, but with sugar water and water kefir grains) and I made lavender last week. I think I used way too much lavender, because it was very bitter. I'll try again but with a just a teaspoon/2liters. Now elderflower water kefir tastes like a fine sparkling white wine. Delicious ✨
ok, so it has been a while maybe a year or more since i first watched your video. the enthusiasm you had for kombucha made me order a brew kit. i now have 4 brew kits and make about 16-18 750ml bottles of kombucha every 10 days. although i watched your video before, when revisiting it, i picked up on kombucha being tropical and i a retired in the tropics in rSE Asia. Also as to the comment you made “if this doesn’t make you wan to make kombucha…” IT DID! and my wife and I love it, we share with friends, it is great with BBQ helps to cleanse the pallet after each bite. i actually stopped buying alcohol. This is my source for regular probiotics, well a main one. Thank you so much for making this video, if i hadn’t watched it seeing the fun you guys were having, i never would have given it a second thought. Don’t buy kombucha solely, make it and buy it, mix it up. My fav ingredient is 6 pieces of pineapple and 120 ml of Ceres red grape juice. it makes and awesomely quick wine. You have helped my gut flora improve and check another item off my bucket list (make my own brew). Thank you guys! i also took up sour dough bread and make 3 loaves per week, thanks for that video also.
I've seen this video like a month ago and I have to admire your Kombucha pouring skills. I've been practicing it ever since but the only thing I mastered is cleaning my kitchen. You need to make some sort of tutorial for that. =D
Thank you very informative im in the middle of summer on Vancouver island and my garden is exploding with fruits and berries you have given me great ideas on what to do with it all
I have a chain mail scrubber that sometimes works in narrow necked bottles. I drop it in and spin the bottle around to add some mechanical abrasion to the soap for cleaning
Drop in a few dried beans or any other small objects and a few thin torn strips of paper towel, then a bit of soap and water... shake and swirl to scrape around the inside of the bottle, then dump out. But even so, I have stopped using those bottles!
Hey just wanted to oet u know iv tried n tried again on making kombucha and failed 🤪😣...after fallowing ur shows i finally am successful i did the mango ginger omg love that one ♥️tx again
I just popped the tops off of my first batch of flavored Kombucha and oh how suprizingly delicious it was. My favorite was an experiment using Fermented Elderberry syrup. It did not carbinate as much as the who fruit, but it was so healthy and delicious. Hopefully this wasn't just beginner's luck.
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
11:47 : Winter : Hops
14:22 : Winter : Hibiscus Lemon
15:40 : Spring : blackberry Ginger
16:24 : Spring : Ginger Tumeric
20:26 : Summer : Mango Mint
20:40 : Summer : Cucumber Melon
22:50 : Automn : carrot and apple juice
23:20 : Automn : Gin lemon
The real hero here, got 8 mins in and they had gone over nothing
It’s Autumn, and Turmeric
How do you get the fruit out of the bottles?
@@angeladonovan7354 I usually use chop sticks or metal straws.
I can tell you that carrot and green apple would be amazing
I grew a scoby from a Publix kombucha during quarantine, his name is Brad, he has many clones and last year I made over 200 gallons of kombucha, all beginning from my original endeavor. I enjoyed this, thanks for sharing.
Wow! That is amazing!
Good info but really hard to listen to when guy in red shirt is talking over the other.
It’s hilarious that you had enough emotional attachment to name them 😂
What do you mean by "publix kombucha"
I have watched hundreds of videos on kombucha to get ideas and inspiration... and this half hour is my absolute favourite by far! I hope they make a part two... Awesome mixture of creativity, technique, passion and goofiness.
I am still confused, can I reuse the scopy, and isn’t affect the flavor for the other pot
@@MB-fr6gu As far as I understood it you take most of the liquid away from the scoby and use this liquid as a base for these recipes. The scoby is not in these liquids anymore.
Tessi Sue
Thank you for reply
After I am done I made the juce.. Where I should keep the scopy and how for next use..
Definitely 🙌
I've been making kombucha for six months and only use the scoby (which I created from plain kombucha) for the first ferment, which keeps it clean. I re-bottle and add fruit to my second ferment. It's fantastic and better than anything I've bought.
I've just made a cream soda flavour (2nd ferment - half tsp brown sugar, plus one tbs vanilla extract in 330ml bottles. Refrigerate between 2 to 4 days after 2nd ferment.). Now my new favourite flavour along with my blueberry one which has no added sugar.
there is some really great ideas here.
One thing I find many TH-camrs unfortunately don't really talk about when it comes to Kombucha is all the flavoring possibilities that you can explore in your primary fermentation by using different base. The SCOBY does not require tea to do its thing it requires sugar, so any sweet liquid will work, some will work better then other of course, and regular black tea is a great stable base. However I have played around with different tea, like white tea, puer, oolong, also chai blend, earl grey blend, and other quality tea blends I source from a local loose tea provider.
I have also great success making my primary with various herbal tea or herbal blends, One of my favorite that I got from TNGTF is Lemon Verbena kombucha (which you can then flavor with ginger in your 2nd ferment, and is to die for), Catnip is very interesting, almost hoppy in flavor, actually doing hibiscus herbal tea as first ferment instead of doing in the 2nd is also really interesting, Rose petals also good, Skullcap also great, fresh elderflower is another great one from TNGTF (just make sure you pick only the flowers and remove all stems).
I have also done Coffee kombucha, Maple syrup Kombucha (just maple syrup and water, can't get simpler then that), and even raw apple juice. And then when you start cobining all this with 2nd fermentation aromatics... the possibilities really are endless!
Of course one thing to be aware of when you do this is that the SCOBY will store some of the flavors from the liquid, with a lot of the herbal stuff it will be too subtle to notice, but if you try your hand at some more intense liquid like coffee, you might want to keep that scoby separate.
Thank you for the comment. I've always wondered if kombucha could be made starting from herbal teas other than black tea. Now I'll try with yerba mate.
how was the coffee kombucha? Did it taste like coffee?
I tried Indonesian green tea and it went very acidic very quickly.. anyone know why?
Thank you!!! I was looking for information on trying things other than black tea.
great! i have so much lemon verbena that i dried this summer!
Word to the wise: I tried doing a melon-cucumber batch last week, had to throw it out because the cucumbers actually turned into pickles while carbonating! lmao
LOL what in the world 😂😂Amazing 🤣🤣
I've done cucumber-mint on several occasions. It's probably my favorite and I've never had an issue with pickling. I think your problem was you let the booch get a bit too sour is all.
😂😂sorry I just had to laugh about this.
Mmmmm pickle bucha 🤤
I made my first batch in a post-gherkin jar and it smelt like gherkins! only smell though
My grandmother has been growing her Kombucha since I can remember...but we grow it in hibiscus tea, never in black one:) so the color of the drink is red. We've used it for vinegar too, it's amazing:)
That sounds lovely! Now I wanna try making kombucha with hibiscus tea.
You guys, this video is amazing. I love the recipes and the atmosphere you created. Keep it up! One quick comment on why ginger and turmeric produce so much carbonation. The rhizomes all have their own set of yeasts, and yeasts are the ones that actually produce C02, so when you add them to the booch, which already has bacteria and yeasts, you produce a lot more carbonation.
Plus the rhizomes do contain more starch as well, that going to produce more gas than something that just has mostly simple sugars like found in fruit and berries.
I'm a beginner and have made two batches so far, falling in love with the process of fermentation and these videos are my new Netflix.
I made a very festive holiday kambucha using red rooibos tea and flavored it with star anise, cloves, and cinnamon sticks. It's sooo good and gas just the right kick.
This sounds delicious! Did you use rooibos tea instead of back tea or did you use it like a flavouring like you would use hibiscus tea?
@@ladydovile yes, I did
Great idea. Thanks.
Hi Cindy
Your recipe is sound good and I like to try but I’m the keto diet. After finish the process. Did the sugar still remaining or not? I never do kambucha. Thank you
@Cindy Balsiger did you use black tea?
This ended up being super easy. I screwed up in so many places and still ended up with a great result. Thanks for sharing
Thanks for sharing that. I’m a beginner also and I don’t know what I’m doing but it’s carbonating so I’m hoping it’ll turn out decent.
@the super family ost a new scoby layer grows each time the glass container is moved so best not to touch it between batches.
I am a beer brewer and soon to be kombucha brewer too. Idea, you can dry hop the bottle using a cheese cloth like with beer making. This will allow you to control the bitter flavor depending on how long the hops stay in solution. I would look for aromatic hops, which adds more floral qualities. Also, have you guys heard of a ginger bug? Fresh ginger, sugar and water will ferment and give you a great base to add flavor to, cheers
Thanks for this tip!
Actually, i’ve tried dry hopped kombucha(commercial one). it was great, if I had to choose one drink for the rest of my life, I would choose this. Guys did it with galaxy hops and this kombucha was released in collaboration with russian “Zagovor” craft brewery. only in Russia unfortunately. Maybe it can be found in Berlin “Protokoll” bar.
I brew my own probiotics drinks, kombucha, geer, pop and wine.
For flavored bubbly kombucha I recommend using different tea mix as the base. I use green tea for citric flavors, black tea for chocolate, coffee, deep flavors, chamomile + horchata for sweet frutal flavors and green tea + ginger for herbal flavors.
When flavoring think as a bartender/chef 🤣😎
My favorites flavors are:
Blackberry + ginger
Strawberry + mint
Passion fruit + vanilla
Cinnamon + clove + anise
Lemon + pimienta + nutmeg
Apple + Cinnamon + Clove
I use a mix between dry and fresh fruits and herbs 😉
Also, you can always add a measure of white ron ir vodka to make your kombucha a little more daring 😅
Fermentation is an addition after you know how it works, sauerkraut, kimchi, kombucha, beer, wine, vinegar, are few of the things I do at home and they are better than the industrial versions
Sounds great. thanks for sharing. i would like to try
@@dekeik7912 new combinations:
Strawberry+Basil
Mango+passion fruit
Pineapple+Cinnamon
Dragon fruit+Mint
They are so freaking good!
@@ThoughXperiment how do you make chocolate kombucha? 👀
@@katie94668 I use cacao nibs, cinnamon and vanilla. Let simmer for 4 days and you will have a very tasty kombucha 😊
At what stage exactly do you add the vodka?
I've found that a paper coffee filter and an elastic band makes the perfect cover for the first stage.
Also, my favourite combos for flavours are ginger & lemon, and pineapple & ginger, strawberry/raspberry & elderflower ☺️
I use a coffee filter, too. And I just bought a pineapple!
Ginger sounds fun!
Is white sugar used? Also, the black tea... does it matter which kind?
@@lulu-fp7im yes, I use white sugar for the most consistent results. The yeast digests the sucrose as part of the fermentation so your end product will actually contain very little sugar (depending on how long you ferment it). As for the tea, it needs to be real tea (camellia sinensis) without any added flavourings (to avoid oils and other contaminants) so plain black tea or plain oolong would be ideal if you're just starting out. Green tea is also fine but you may need more starter liquid to get it going.
@@stingraytingvideo oh man. I used a black earl grey. Did I mess it up?
been brewing for 3 years now anywhere i go, constantly bringing with me my starter and scooby whenever i am onboard ships for 6 months. i cant live without Kombucha, its so good.
As suspected, the flavours that included the most "prebiotic" component are carbonating the most. You are feeding the probiotics inside, keeping them happy and they are multiplying...ergo more CO2 to release. Have I mentioned fermented foods are my life's passion?! Good work, Boys!
Heather Mitchell-Adams ah wow thanks for providing the link! Guess carbonation = better for your gut then
I WANT IT TOO! can you recommend any books ? :D
@@AnaGomesmyst the Big Kombucha Book by Hannah Krum is great!
@@LadyOfRain1 thanks a million
Healthy Kids, Happy Kids is a great read with a lot of explanations on fermentation and the microbiome.
I started my bucha days several years ago. I found home cook dude's how to video the most informative and practical. Here are a few thoughts:
Buying french lemonade in those bottles is the way I go. My fav shape and cheapest way.
I take out chunks after 3-5 days so they do not start fermenting.
Rose hips are amazing.
Stoked to try Juniper berries and hops.
Thanks and I love all your how to vids for other foods and fermentations. You inspire
Technically, the SCOBY is actually in the liquid kombucha itself. The pellicle (gelatinous cellulose thing) is not needed to create a batch of kombucha (as they demonstrated in this video when they make a batch from some starter tea) . The pellicle forms on the surface when the SCOBY is trying to regulate the amount of air the liquid is in contact with. No harm in including the pellicle when brewing though since there's a lot of liquid SCOBY in it anyway so it's like a host for the SCOBY. This is why sometimes you get little SCOBY pellicle forming after you bottle it for the second fermentation stage.
amazing facts thanks
Is it safe for drinking If additional pellicle are there in the bottle during second stage (sorry I just came to know about kombucha a few days ago).
SCOBY DOUGH WHERE ART THOU
@@ashishdhingra8034 yes, quite safe, and the pellicle is edible.
@@ashishdhingra8034 Yup!
Thank you so much for this tutorial, someone gifted me a scoby. I've just made my first flavoured batches: passion fruit, and tree tomato + apple. They are amazing! I'm a total convert.
I think this video actually set me on the right path to start brewing my own. I never realized it would be so easy. Love farmer's markets as well.
You made this comment 2 years ago... how did it go!?
I have been reusing my big GT Dave's bottles for my own kombucha for a while. It's so great! My fridge has a lot of weird vertical space and not much horizontal space so a big, tall bottle is ideal. I also have a lot of flip top bottles. I've tried a lot of flavors and so far my favorite is just straight up mango juice added to flavor and provides enough sugar for the carbonation to happen in 3 to 4 days at room temp. I get a nice, sweet and tart tea with good fizz.
That's my problem space in the fridge....I have a lot of GT bottles and they fit nicely.
But how does the little alien rejuvenate the new sugar water into a tea ? Does is release some of it from the scoby into it ? Or
Omg that’s a lot of juniper berries!! Just one is a lot of flavour! I’d go for max 2-3 berries and balance it with something sweeter that has some sugar in it, like apple. Thanks for an inspirational video. I especially like the fall carrot cinnamon one :)
I started out with wine making. I made some dandelion wine from wild foraged dandelions which was delicious. But I quit drinking a year ago. I think making kombucha will actually be even more fun because like you said, making alcohol is more complicated. I’m so excited to try all of the different flavors!
During prohibition it was real common for people to make their own dandelion wine
I have been making 5 gal batches on my homebrew system. It ages in a brewing bucket with a mesh over the top. It is very beer-like. Then it gets kegged. This has been my favorite way to make kombucha so far. cheers
I will be doing a batch (inspired by you guys). I steep at 190F so I'll drop that to 170F and add about .5oz and then let ferment. Then put it in a closed/sealed bucket and dry hop with about 1oz.
That melon cucumber sounds amazing though.
My favorites are ...
1. Carrot Shrub
2. Turmeric Ginger
3. Left over Picked Beet juice
4. Rootbeer (yes I have mimicked the ALIVE Rootbeer)
Rosemary Blueberry, sage green apple, and the Cola are next up on my to-do list
The reason for a small amount of head room is that the carbon gas is released into whatever space is available until the pressure of the gas is great enough to keep any more carbonation from releasing from the liquid. This is why your 2 liter bottle of pop goes flat if you drink half and put it in the fridge. You have such a large air space that the carbonation can release and release until you have very little carbonation left. This is also why they make bottle lids with pumps in them to pressurize the airspace, if your container is pressurized, any carbonation your liquid still has will theoretically stay in solution.
Thanks for thissss❤❤❤❤
I really love the way you dumb it down for simple folks.
You guys are so inspiring, I am experimenting with coffee kombucha at the moment - it tastes amazing
Hi guys, i once made kombucha back in 1990. I used to work for a Dentist in Santa Monica. Lately i' ve been buying the Daves brand. I was sorprise how famous it is now. Thank you for the video, now I know how to add fruit, I loved it!!
Love this, thanks for sharing! Question, do you have a trick removing the fruit from the glass bottles?
I usually use a skewer, but for smaller parts like herbs I find that filling the bottle with a bit of water and shaking the stuff out works best.:)
I've used a large Mason jar with a plastic lid. It allows off-gassing without losing too much fizz. Don't over tighten, you want to be able open the jar later. Don't under tighten, the water kefir will go flat. Just tighten enough so there is some resistence to opening without straining.
so much better seeing you guys together!
I’m about to start my first batch after growing my SCOBY and I have saved all the clear bottles of GT kombucha “quava” that I drank for a second ferment, I’m so excited!!
Thanks guys...
Patting myself on the back because I just made my own home brew and now I’m excited to add flavors.
Turmeric will probably be part of all of them and you’ve gotten my tastebuds going wild
Just picked up a scoby from a lady on FB market place today and I am beyond excited to start creating flavors after my first batch is done brewing! Thanks for the great content!
Good for you..the friend that gave me a scoby didn't realize she should have given me started tea too....so it took me a while to figure that one out....so this week I'll start my F2.
I thought i'm doing something wrong due to mine is over carbonated too. But i't amazing. I learned to produce it watching your videos. Thanks, guys! You're adorable!
I suspect they have too much sugar in their base batch for how long they are running their first ferment. They have a significant amount of residual sugar going into the secondary ferment which is why they have so many flavors that are over carbonated. Try cutting your sugar in your base by 10%.
I love all the little tips as I just started my first ferment! Also loved seeing the tics, brought my son who has Tourette's over to see. Don't know if you can't suppress them or choose not to, but I love my son getting to see tics normalized.
Who remembers their first kombucha video where they kept saying cam-bucha?
CUMBUCHÄ
Devin Peterson only if you cant read
I wanted to leap through my phone and correct him, lol!
I do. I just watched it.
I will. After I watch it.
My mom just had me try her Sour Cherries (frozen from last summer harvest) and Hibiscus Kombucha - It was incredible.
Back when I was making an absurd amount of kombucha, my favorite flavors were strawberry or watermelon with basil, apple pie (apple, cinnamon, cloves, and vanilla bean), mango habanero, and my all time favorite was key lime pie (key limes with vanilla bean).
Honorable mentions: Strawberry banana was really good but looked really gross before straining. Pear and rosemary was really nice. Cherry hibiscus was awesome but I'm pretty sure it could stain wood.
The only bad one I made was pineapple, idk why but I could never get pineapple to taste good.
I also made cantaloupe with cucumber so I was surprised to see that you had the same idea!
Oh! And lime, ginger, cucumber. Its like a refreshing non-alcoholic Moscow Mule
@@RogueAstro85 w
This relieved a lot of anxiety. I appreciated the repetition of notes that, "this is ok", "this is fine" etc. Thank you!
I would say a great source for bottles is Grolsch beer. Sold in 4 packs, you get some beers and you get bottles for a similar price as you would empty bottles on Amazon. I've had a better experience with colored glass bottles than clear bottles as well! I use the green Grolsch bottles but also bought a set of Blue glass bottles from my brew supply store once I got more serious into home brewing my booch.
Awesome, thanks I'll definitely do this!
Are the lids reusable?
I love the grolsch bottles. It’s all I use.
Watching now in Feb 2024 and just started my first batch! Love your channel guys! Thanks!!!
I love banana dude’s energy. First time here so idk y’alls names.
Banana dude! LOL
This channel used to be both of them together, then he started his own, "YOU ENJOY LIFE", it's also great!
That’s Mr. Bananadude to you.
Fuck yeah, banana dude!
Me too. Love banana dude!
I just made my first 2 batches. It took me a while longer as the first fermentation was delayed due to a very cool downstairs kitchen. I ordered a warming mat online and once that was in place, shazzam! I had my first drink today; which was apple-rosemary. I think I left the batch too long as it's very strong; almost at the apple cider vinegar stage, so I will make sure the next batch will stay within the 7-10 days instead of about 21 days (waiting for the heating pad). Thanks for your expert advice.
I just made a Moroccan style flavour with sumac, saffron, thyme, honey, orange and lemon zest and orange blossom water and a guava pepper flavour with guava and red chillies and also a melon mint with hemmi melon and spearmint
I came here to say sumac would be a great kombucha flavoring!
D.G. Blades
I am still confused, Do I buy scopy mince, can I reuse the scopy every time, and isn’t affect the flavor for the other pot flavor
Sounds like too much overwhelming vastly differing flavors 🤷
It sounds like you put the whole kitchen in it.
How long should i wait so i can make a different taste or flavour after make the kombucha?
I love this beautiful symbiotic beverage. Green tea and honey works just as well and way healthier than using refined sugar. It's cold Jun kombucha for anybody who wants to look it up. I like to flavour ours with Mulberry juice and a squeeze of lemon... my kids like ginger and lime...
The amount of sugar left after the fermentation and carbonation process, as I understand it, is incredibly minimal.
If you're not literally making you're own scoby right now, I don't know what you're doing....
I'm laying on my couch waiting for my scoby to be done in 3 weeks that I started today lol.
Same!!
How has it turned out? Are you still brewing? :D
Guys I am going to start making my very own kombucha. Many thanks for sharing your excellent ideas. Wish you guys more success.
Hi! I am from Ukraine😁, grow up on combocha, it was always home made, we never had in the store . Looks like some one took to US and make good money😁 . By the way , do you know we have similar texture bacteria, looks like glossy rice, you can make some yogurt😁.
I didn't know about flavoring combocha. Such a great idea!!!
Thank you for sharing🌼✌
I love that your brother is in this video.
I've watched some of your vidoes and you often don't explain what your're doing and use terms, that mere mortals don't know.
Your brother keeps in mind that we are not experts and asks you about stuff, so you explain it more.
I love your idea to replace soda with Kombucha. I can't wait to get started. Can you add vanilla extract, honey, maple syrup, molasses, etc? I thought of some crazy flavors to put together.
You will find that white processed sugar actually works best in this case. Adding different types of healthier sugars will yield a more vinegary tasting brew. But if you can afford to waste a couple batches don't take my word for it. The experience gained from the experiment will be worth it (maybe).
Best video yet! Learned so much from this video. My wife and I are making our first batch and will flavor it on the second fermentation with blueberry and ginger. Thanks again for a great video.
My favorite is still mango, Ginger and lemon grass. It's bomb!
I will try basil, juniper and lemon as an homage to my favorite cocktail right now the gin basil smashed for my first ever made batch of kombucha. Love the inspiration. Greets from Germany!
Two questions:
What kind of heating mat did you use? I have trouble with a cold kitchen in the winter.
I need tips for cleaning the swing top bottles, with all the flavourings. Bits of food get stuck and it is a right pain to clean the bottle.
Thanks guys, I've been drinking kombucha for a few years now and spend over a hundred dollars a month. Knowing I can make it for a few bucks a week and in my own flavors is the best thing since I learned how to make cold brew in for a couple bucks a week.
Hey that’s really helpful. I’ve only started making kombucha so still learning. I see you are not adding any extra sugar. I like the way you open the bottles, I’ve not seen that before. Some awesome hints and tips, thanks heaps!
I'm so glad my mother taught me how to make kombucha. It's so easy and repetitive (in a good way), it's good for your guts, it's cheap to make, and it makes a great substitute for any soft drinks or alcoholic beverages. My favorite flavor is Cranberry and Pomegranate.
I notice frozen fruit really brings out an amazing carbonation i never knew smaller air room helps carbonation as well. But my batches always are so carbonated i love it
I'm going to open the best restaurant I'm my country thanks to your channel...thank you
My last batch I made I used dried coconut. It..worked fine but it did leave a skim on the top and around the edges of oil that I was a bit concerned about. I found myself having to shake it much more often. Once I skimmed and bottled into smaller bottles (recycled GT bottles!), it was good. It was okay. I just knew I had a much shorter storage time frame. Where as some kombucha I’d store for months, I’d give this a shelf life of MAYBE 2 weeks.
Edit* it was also EXTREMELY fizzy. I found myself having to off gas it extremely slowly. Like sitting there opening a bit and closing for probably five to ten minutes straight.
Synchronicity - I just tuned in chef Marcus Samuelson (No Passport Required) and an Ethiopian restaurant served kombucha and coffee as one of their morning drinks. Have to try this, Thanx.
Both cucumbers and melons are part of the pepo family as characterized by their thickened exocarp which forms a rind and their many seeds. Excellent intuition Josh!
I just ❤💝💖 the energy, the enthusiasm and the joy you guys have derived from this exercise!!!
I love this video so much. You guys are so genuine. Ive got my first buch batch going now. 💛 thanks for your work guys
My favourite flavours for the second fermentation are Ginger-Basil, Raspberry-Rosemary, Tumeric, Grapefruit and Physalis-Thyme.😊
Though I'm still working on reducing the alcohol content without ending up with just kombucha vinegar...😅
I tried pinaple and didn't know about burping the bottles. Each time i open a bottle, 75% goes on my kitchen counter and about 25% in the glass 😂😂 im gonna apply your tips
I dont burp because I like the extra carbonation. Ginger and pineapple seem to make it extra fizzy for me but as I slowly release the pressure after 3 to 5 days I do it over a glass to catch what runs down the bottle... also had to clean the roof one time recently.lol
Feel free to email us at info@gtslivingfoods.com with any questions about brewing!
Out it in a bowl and cover with plastic bag, this way if it explodes it won’t go everywhere, and you will catch it in the bowl.
I started mine with some 100ml of a CHAI flavoured one + a small scoby that was inside it. That into 1 Liter of Black Tea with 100mg of sugar. Been almost 2 days. It is growing already.
Really inspired by these flavour combos. Especially loving the seasonal idea. These guys are really entertaining to watch.
Thank you for posting these super informative videos! I recently gave up soda due to my sensitive stomach and miss the bubbly-ness it provided, and I learned about what "kombucha" is, I will definitely use the tips you provided :)
the cucumber is incompatible with the melon because they cant-elope
😆
Nice lol
ahhahahhahahha
lol
Christopher Arnold not nesacelery lol
Thank you so much. I do make my own but have always had issues with the second fermentation. I am going to try to do theses suggestions. They all look good. Great job guys.
Hey folks. Nedd ur tip. The question is : how long can kombucha stay inside the bottle? How long can I store it? Im afraid bucha will explode if i keep it at room temp for a month without burping it after 1st week.
Any tips pls!
Ильдар Хайруллин you will need to move it to a fridge to stop the fermentation
diving in head first, your videos have been a big help and inspiration. I decided that kombucha was going to be a better investment than mead and I'm feeling better about that than ever. I hope its not out of the spirit of your homebrew series that I plan to make an LLC and sell at farmers markets just as soon as the country opens back up after covid. But I'm going to need a lot of practice. Thank you!
Awesome, can’t wait to try it out myself!
Question:do you need to sterilize the bottles in any way before you put the kombucha?
Great video - Thanks guys! Making raspberry lemonade and pomegranate hibiscus kombucha✨😋
Those flavors sound amazing!
This came at perfect time!! I’m waiting for my first fermentation to brew!
I thought the same. I started about 4 weeks ago. Currently making my third kombucha. Good luck with yours and hopefully no exploding bottles!
Me too I'm ready to start F2 in 2 to 3 days...I know from drinking so much GTs that I'm infatuated with lemon/ginger....so that will be my main flavoring....will also try mango.
Thanks for sharing 🎉❤Totally me and my Dad favourite drink ❤ I did use diced scoby in to bottle on second fermentation as well , with grape juice is the best for me , This is the cheapest healthy energy drink for me ❤
Acidity (e. G. from lemons) is reducing the pH and surpresses the yeast activity. That might be the reason it was less carbonated
That would definitely explain why my first batch didn't carbonate at all, I used a ton of lemon juice and apple, cinnamon, like a nice hard cider, but a little too sour
If I ever have an issue with flys on my patio I pour some in a canning jar lid and usually all bugs drown themselves in it. I put it in my garden and slugs love it too.
I love it. Now I'm going to try. Question: How do you get all the fruit and stuff out of the bottle once you're done?
In my experience after a second fermentation with F1 kombucha the sliced fruit will become mushy and just turn the bottle upside down and shake the bottle and they will fall out.
My mother makes this and she had a pineapple and stuck the core in after cutting. So her combination was ginger, lemon and pineapple. HOLY COW IT WAS THE B EST i HAVE TASTED. TRY IT, TIS THE SEASON.
I'm thinking about using Cayenne with Mango because I love that combination with fruits; Pineapple, Mango & maybe Starfruit. I really want to get all exotic there with fruits, spices and aromatics 😅. Now I know I won't go near this, to avoid getting kicked out of the apartment, and that is Durian 😅. I need to get my hands on to some Lychee and possible some Quenepas. Lavender and Hibiscus is highly on my list for to mix as well
Lychee kombucha sounds delish, might try that next time with some jackfruit too!
@@stingraytingvideo I have a recipe that I might use Juniper berries but I'll have to get it from my phone. One of them was based on relaxation though; it included lavender.
I make water kefir, (it's a lot like kombucha, but with sugar water and water kefir grains) and I made lavender last week. I think I used way too much lavender, because it was very bitter. I'll try again but with a just a teaspoon/2liters. Now elderflower water kefir tastes like a fine sparkling white wine. Delicious ✨
ok, so it has been a while maybe a year or more since i first watched your video. the enthusiasm you had for kombucha made me order a brew kit. i now have 4 brew kits and make about 16-18 750ml bottles of kombucha every 10 days. although i watched your video before, when revisiting it, i picked up on kombucha being tropical and i a retired in the tropics in rSE Asia. Also as to the comment you made “if this doesn’t make you wan to make kombucha…” IT DID! and my wife and I love it, we share with friends, it is great with BBQ helps to cleanse the pallet after each bite. i actually stopped buying alcohol. This is my source for regular probiotics, well a main one. Thank you so much for making this video, if i hadn’t watched it seeing the fun you guys were having, i never would have given it a second thought. Don’t buy kombucha solely, make it and buy it, mix it up. My fav ingredient is 6 pieces of pineapple and 120 ml of Ceres red grape juice. it makes and awesomely quick wine. You have helped my gut flora improve and check another item off my bucket list (make my own brew). Thank you guys! i also took up sour dough bread and make 3 loaves per week, thanks for that video also.
I've seen this video like a month ago and I have to admire your Kombucha pouring skills. I've been practicing it ever since but the only thing I mastered is cleaning my kitchen. You need to make some sort of tutorial for that. =D
I’m obsessed with kombucha. Is so good and versatile
Ahhh. The old "countertop kambucha slurp". I've done that many times.
Thanx for all the inspiration 😊
One of my personal favorites is a ginger/strawberry/pineapple mix... superdelicious 🤤
you guys inspire me to try making kombucha again, great vid.
Thank you very informative im in the middle of summer on Vancouver island and my garden is exploding with fruits and berries you have given me great ideas on what to do with it all
How do you get all the stuff out of the bottles, to clean them?
If you can’t wash it out, I’ve found combining multiple skewers together and stabbing the contents can get the majority out
That’s what I keep thinking! How the heck do you scrub out those skinny necked bottles???
I like the skewer method. And a bottle brush works good for the neck. It’s the big wine jugs that I have issues with.
I have a chain mail scrubber that sometimes works in narrow necked bottles. I drop it in and spin the bottle around to add some mechanical abrasion to the soap for cleaning
Drop in a few dried beans or any other small objects and a few thin torn strips of paper towel, then a bit of soap and water... shake and swirl to scrape around the inside of the bottle, then dump out. But even so, I have stopped using those bottles!
Hey just wanted to oet u know iv tried n tried again on making kombucha and failed 🤪😣...after fallowing ur shows i finally am successful i did the mango ginger omg love that one ♥️tx again
I’m wondering how a strawberry rhubarb one would be.
Okay but like, hear me out. Raspberry and Rubarb and Rosemary and you get to call it "R&R...&R"
I've had one at the store and it's fantastic
I just popped the tops off of my first batch of flavored Kombucha and oh how suprizingly delicious it was. My favorite was an experiment using Fermented Elderberry syrup. It did not carbinate as much as the who fruit, but it was so healthy and delicious. Hopefully this wasn't just beginner's luck.
Blueberry, apple and cinnamon 😋
Amanda's home and garden you and I think the same.
That and I want to make a minty one
We have just been doing ribena and lemon juice thinking we were so creative 🤭 good job guys. 5 years ago! Right before Covid!
The body language coming off the guy in the banana shirt is hilarious.
Just brewed my first batch by watching your brewing 10 bottles video. It’s currently carbonating but I flavored it with pineapple and mango.
I'm going to grow my own hops this year and I'm hopping to add it to my BOOCH too!
I love these guys . Super passionate. Definitely seen improvement in my health.