Great video. Learned something that I'm going to try today: SCOBY isn't necessary for starting a fresh batch, a SCOBY is a result of the fermentation. Thank you
Hello from Canada 🇨🇦 and thank you for this! I’ve been home brewing kombucha since 2016 and have sold and given away many a SCOBY and starter! I have been scouring TH-cam trying to find simple, basic instructions for home brewing kombucha like I do, so that I can send it to people who I share my kombucha starter and SCOBY with. You’re the first one I’ve found that says you don’t need the SCOBY to brew! 👏🏼 I did an experiment recently: brewed 1L with 1 cup of starter, and 1L with just the SCOBY. Both worked and seemed to taste the same.
Girlfriend and I have been brewing using this method. We've been making it regularly and we're so happy to be able to return to this video each time :) Thank you so much! This video deserves a ton more views and likes than what it currently has
Gigachad selling kombucha and telling us how to make it at home at the same time, I tried one in the UK (not sure what brand it was) had mixed feelings but home made from green tea is something I will do for sure, thank you
Golly gosh.. I've been making kombucha on and off for years but this is the very first video I watched on the topic! Learned so much... and will now refine my technique so I'm making even better buch!
Love your product, peeps! I've been making kombucha at home a couple of years back, and now want to come back to this lovely (and delicious) practice. Thank you for putting this video out! Very clear instructions and a fast process indeed. I thought you needed a scoby to start and use black tea. Learn something new every day. 🙃
Great video! In my second fermentation, inside the bottle, new tiny SCOBY is created. How can I avoid that? Tried filtering with a cloth and bottle with very little air gap. Thanks!
Hi Eric. First of all, thanks to share with other your pro tips and advice for kombucha brewing. I will try your method, maybe it can help me to avoid some issue I encounter ( no bubble after 2nd fermentation for natural kombucha for example ) . I’m looking forward to your next video. Take care !
Hi Alexandre. Thanks a lot. Let us know if it still doesn’t work with that natural carbonation using our method. We have a full episode on secondary fermentation coming soon so stay tuned :)
Also, is there any possibility that you'd distill these instructions into a text based recipe? For bonus points, you could even release it under a Creative Commons license! ☮️
@@pdoherty926 Thanks Pete. We have a new website launching in 3 days...with a text based recipe making an appearance for sure. CCL is a good idea. We want everybody to make good quality kombucha no matter where you are :)
Hi Laesk. First of all thank you for a great video! May I ask what is your ratio between green tea and dried flowers here? I have some experience with brewing kombucha on green tea alone, but I would love to experiment myself with a mix between green tea and dried elderflower - and maybe see if I can match (or come close to) your bottled kombucha with elderflower, which is clearly the best I have tasted. Thank you in advance. Christoffer
Thanks for your outstanding video. When you say that the scoby is not needed for the sake of consistency, what do you mean by consistency? And why do you recommend not to stir the kombucha before reserving the starter tea or getting it into the bottles? Thanks again.
Hi Christian. Thank you :) When using only the liquid as starter, we know exactly how much we are adding and exactly how old it is. The same amount of starter at the same pH every time helps a lot with consistency. We do not recommend stirring before reserving starter or bottling because excess yeast collects at the bottom of your fermentation vessel. If you stir and mix before reserving starter, you will have a different balance of yeast and bacteria, which means your kombucha brews will change over time. The flavor and yeast/bacteria balance of the liquid before stirring is what we try to reproduce every time. Hope this helps :)
Hi! Thanks for this, best video out there on making kombucha. Just having some questions about shelf life etc. After you set aside a new starter, how long before you have to use it for the next batch? Where should I store it? Is it better to keep in the fridge if I dont use it for 2 weeks? Close lid or just a cloth? Thanks in advance :)
Hi Eric! Thanks for the informative and fun video :) I saw elsewhere that says we should stir the first fermentation to ensure it's properly mixed, before pouring it out. But I can see you aren't doing that so that the yeast will not be transferred. What's your thought on the former? Thanks in advanced
Hi Enthel. Glad you like the video :) Regarding stirring, I don't recommend it before setting aside starter for a new batch. This helps keep the yeast under control over time. But after setting aside starter, stirring becomes more of a personal preference. I prefer the more acidic, less yeasty flavor, so I do not stir. But if you are struggling to create bubbles in the bottle or prefer the yeasty flavor, go stir crazy ;)
Thanks! Usually yeast would settle at the bottom of the jar. If I want to set aside some for the next batch first then bottle the rest, how do I get the yeasty parts out from the bottom then?
Hey, how does adding the keeping the scoby introduce inconsistencies in the finished kombucha? Seems counter intuitive and not what I've read about? Thank you
Hi Breandan. Don't think of the scoby as being responsible for inconsistencies, but rather keep in mind that only using the finished liquid has some advantages. It allows you to 1. add a uniform starter liquid, 2. know exactly how much you are adding and 3. know exactly how old it is. The more things you can keep consistent, the more consistent your kombucha will be. Hope this helps :)
how to make kombucha like big brands, when I buy from local breweries or when I make it at home its sweeter and not as satisfying as big brands, can you explain what the difference in process is.
Your kombucha is really light in color and the scoby forms really fast. Mine is darker in color, and the scoby is really thin even after 7 days at 80F. It tastes great, and I've been brewing kombucha for 6 months so far. Just wondering why yours is so active...
Hi, I just found your video and I think is the best one on youtube! I tried my first attempt to make kombucha using your recipe but now I'm at day 6 of the fermentation anche there still no scoby. There is a white surface on the top, but it's not scoby, it's not solid yet. What do you think is the problem? Should I wait more and how long before try to start again? Thank you!
Won't mixing the yeast in make the kombucha faster? Also wouldn't adding the scoby do the same thing and make it faster? I know it won't be a consistent product and you would get more yeast later on. You can always leave it out later. Thanks
What do you mean reusing the scoby isn't consistent? I could understand that reusing the scoby vs using another bottle of kombucha to start a batch would taste different, but wouldn't using the same scoby (tea, sugar type, steep time, etc.) every time be consistent as well?
Hey! Amazing abs insightful video! Just wondering - if you don’t keep the scoby and use some of the f1 as starter, what is the trolley of booch with scoby for? Much love
Hi Fabien. Thanks :) The kombucha in the jars on the trolleys is the f1 kombucha we use as starter when we ferment in the big tanks. Each big tank gets about 12% finished kombucha from the jars. Hope that makes sense :)
@@eric-lsk7083 ahh brilliant! That makes perfect sense! So you use F1 to make starter, then do you discard the floating SCOBY? What do you use to make another batch of starter? Thanks for replying! ✌🏼 just wondering why you wouldn’t save 12% of the main fermentation?
Hello Laesk, thanks a lot for your tips. May i ask what can i do if im getting excess of gas? Im making a mess every time i open my new batches. I have controlled temperature, I set an aquarium heater to 25°C (my city is cold) and i use it for the first and second fermentation (4 days, then fridge). I was thinking on filtering yeast before bottling, lowering the temperature a bit or lowering the 2cnd fermentation time. Any ideas? thanks a lot!, greetings from Chile
Hi Juan. How many grams per liter of sugar are you starting with? You may have too much residual sugar trapped in the bottle with your active yeast. Try bottling without mixing your finished kombucha and few days less in the bottle. Hope this helps and keep us posted!
Hello! I read about during 2F excess carbonation may explode the glass bottle. Would you be kind to share what are the important things to look into in order to store them in a canned bottle like you please? Thanks!
Interesting that the scoby is not needed. So you can just brew ongoing kombucha just by using a batch of your last for your next. And the new scoby developed every time eat it or throw it into compost?
Great video! Is there any special green tea or blend to go for if you want to try making it at home? Or is any green tea with added dried flowers fine? (of cause green tea without added oils) - or is there a blend you can recommend (I’m also from Denmark)?
Hi Jacob. You can try just about any combination and creating your own blend is part of the fun. Sencha has a nice clean flavor without much bitterness. But you can also go to a local tea house and smell all the different options they have. No matter what you choose, I would definitely recommend experimenting with dried elderflower from ASA or fresh elderflower that is in bloom right now. Happy picking!
Hi Gla. You have two options: 1) pasteurization or 2) sterile filtration. We recommend avoiding both options. Embrace cold-chain and keep things alive and unpasteurized :) Hope this helps!
@@eric-lsk7083 hello , does it really stop the activity of bacteria if it keep cold bec. It seems that it still has activity even if my kombucha is in the fridge.
Hi there. This is a common issue when using teas with added oils or flavoring. Try using an unflavored, organic tea and see if that helps. Keep me posted :)
@@eric-lsk7083 I realise i was using non organic tea. But i have started new little batch with organic tea. now it smell pleasant from upper jar, but still waiting until day 14th to stir it. because the more stink when i stir it on previous batch. Thankyou so much.
You need cold kombucha, a tank that can handle pressure and a tank of CO2. We use CCT tanks here in our brewery, but you can also use a Cornelius keg. Hope this helps :)
We recommend avoiding jars/containers with a tap at the bottom. The materials used to make the tap and seals are often cheap plastics that are not designed for contact with acidic liquids. We highly recommend using a Weck Tulip 2700ml jar instead. It makes a good amount and also encourages following the steps in this video so you have the best tasting kombucha at home. Hope this helps :)
@@mortenthoms who told you that lie? Their chromium content isn't enough to form a protective layer. It'll start to break down and while you can't see it you will also be drinking it. Try it and let me know how it goes 😂👍
Great video. Learned something that I'm going to try today: SCOBY isn't necessary for starting a fresh batch, a SCOBY is a result of the fermentation. Thank you
Hello from Canada 🇨🇦 and thank you for this! I’ve been home brewing kombucha since 2016 and have sold and given away many a SCOBY and starter!
I have been scouring TH-cam trying to find simple, basic instructions for home brewing kombucha like I do, so that I can send it to people who I share my kombucha starter and SCOBY with. You’re the first one I’ve found that says you don’t need the SCOBY to brew! 👏🏼
I did an experiment recently: brewed 1L with 1 cup of starter, and 1L with just the SCOBY. Both worked and seemed to taste the same.
hi, I have been using only liquid for many years now.
Girlfriend and I have been brewing using this method. We've been making it regularly and we're so happy to be able to return to this video each time :) Thank you so much! This video deserves a ton more views and likes than what it currently has
Happy to hear and thanks for the kind words :)
I love how clean your facility is
Gigachad selling kombucha and telling us how to make it at home at the same time, I tried one in the UK (not sure what brand it was) had mixed feelings but home made from green tea is something I will do for sure, thank you
I hope you will also upload the video of the second fermentation that I have been waiting for months, these videos are great and very useful!
Hello Laesk, this video was highly entertaining and informative. very well done. More videos please!
More to come. Any requests?
Golly gosh.. I've been making kombucha on and off for years but this is the very first video I watched on the topic! Learned so much... and will now refine my technique so I'm making even better buch!
This is great and the humor in the video is great. Thanks for the video.
Your video kombucha recipe is the BEST!! Thanks for sharing!
The Kombucha you make is sooo good!!!!
Thank you :)
Love your product, peeps! I've been making kombucha at home a couple of years back, and now want to come back to this lovely (and delicious) practice. Thank you for putting this video out! Very clear instructions and a fast process indeed. I thought you needed a scoby to start and use black tea. Learn something new every day. 🙃
Brilliantly done. Wishing I’d seen this before ordering SCOBY
Great video! In my second fermentation, inside the bottle, new tiny SCOBY is created. How can I avoid that? Tried filtering with a cloth and bottle with very little air gap. Thanks!
Hi Eric. First of all, thanks to share with other your pro tips and advice for kombucha brewing. I will try your method, maybe it can help me to avoid some issue I encounter ( no bubble after 2nd fermentation for natural kombucha for example ) . I’m looking forward to your next video. Take care !
Hi Alexandre. Thanks a lot. Let us know if it still doesn’t work with that natural carbonation using our method. We have a full episode on secondary fermentation coming soon so stay tuned :)
Thanks Alexandre. Keep us posted...and bottle before it gets too sour ;)
So happy I found this channel! Any plans to make a video on secondary fermentation recipes?
Amazing video.
Thank you for sharing and keeping it real,stay safe.
Thank you so much for sharing. I wonder how come your starter looks so yellowish...mine is dark brown. Is it because you use only green tea?
I can't wait to try this at home!
Also, is there any possibility that you'd distill these instructions into a text based recipe? For bonus points, you could even release it under a Creative Commons license! ☮️
@@pdoherty926 Thanks Pete. We have a new website launching in 3 days...with a text based recipe making an appearance for sure. CCL is a good idea. We want everybody to make good quality kombucha no matter where you are :)
Nice video, guys!
Thank you :)
Just made our first two bases (different sugars) using Laesk starter kits we got at IKEA. Will check back in 5 days! Thanks so much.
Let us know how it goes :)
@@eric-lsk7083 It worked wonderfully but 2nd fermentation isn't causing bubbles but scoby is growing in the sealed bottles.
Can you add Braggs apple cider vinegar in place of the finished kombucha?
Hi Laesk. First of all thank you for a great video! May I ask what is your ratio between green tea and dried flowers here? I have some experience with brewing kombucha on green tea alone, but I would love to experiment myself with a mix between green tea and dried elderflower - and maybe see if I can match (or come close to) your bottled kombucha with elderflower, which is clearly the best I have tasted. Thank you in advance. Christoffer
Hi Christoffer. Thanks for the nice words. Try 20-25% dried elderflower ;)
It takes WAY longer for me when brewing this. It's not too cold at my house or anything, but it takes at least two weeks always.
Great 👍 👌 👍
Nice video guys, but how do you guarantee that the drink is alcohol free (>0,5%)? Cheers
should you sanatise everything like with beer brewing?
how long can you store kombucha in the bottle?
Thank you, how much sugar can I put at least in 1 liter of tea?
I love your video and it’s sad you stopped to do more
Thanks for your outstanding video. When you say that the scoby is not needed for the sake of consistency, what do you mean by consistency? And why do you recommend not to stir the kombucha before reserving the starter tea or getting it into the bottles? Thanks again.
Hi Christian. Thank you :) When using only the liquid as starter, we know exactly how much we are adding and exactly how old it is. The same amount of starter at the same pH every time helps a lot with consistency. We do not recommend stirring before reserving starter or bottling because excess yeast collects at the bottom of your fermentation vessel. If you stir and mix before reserving starter, you will have a different balance of yeast and bacteria, which means your kombucha brews will change over time. The flavor and yeast/bacteria balance of the liquid before stirring is what we try to reproduce every time. Hope this helps :)
@@eric-lsk7083 sound answer, Eric! Thanks a lot for spreading knowledge :)
I can't find any unflavored Kombucha. What about continuous brewing?
Hi! Thanks for this, best video out there on making kombucha. Just having some questions about shelf life etc. After you set aside a new starter, how long before you have to use it for the next batch? Where should I store it? Is it better to keep in the fridge if I dont use it for 2 weeks? Close lid or just a cloth?
Thanks in advance :)
Hi Eric! Thanks for the informative and fun video :) I saw elsewhere that says we should stir the first fermentation to ensure it's properly mixed, before pouring it out. But I can see you aren't doing that so that the yeast will not be transferred. What's your thought on the former? Thanks in advanced
Hi Enthel. Glad you like the video :) Regarding stirring, I don't recommend it before setting aside starter for a new batch. This helps keep the yeast under control over time. But after setting aside starter, stirring becomes more of a personal preference. I prefer the more acidic, less yeasty flavor, so I do not stir. But if you are struggling to create bubbles in the bottle or prefer the yeasty flavor, go stir crazy ;)
Thanks! Usually yeast would settle at the bottom of the jar. If I want to set aside some for the next batch first then bottle the rest, how do I get the yeasty parts out from the bottom then?
Hey, how does adding the keeping the scoby introduce inconsistencies in the finished kombucha? Seems counter intuitive and not what I've read about? Thank you
Hi Breandan. Don't think of the scoby as being responsible for inconsistencies, but rather keep in mind that only using the finished liquid has some advantages. It allows you to 1. add a uniform starter liquid, 2. know exactly how much you are adding and 3. know exactly how old it is. The more things you can keep consistent, the more consistent your kombucha will be. Hope this helps :)
Veldig bra .
how to make kombucha like big brands, when I buy from local breweries or when I make it at home its sweeter and not as satisfying as big brands, can you explain what the difference in process is.
Great video! Do you use natural carbonation in the production of your kombuchas sold in cans?
Hi Mariana. Thank you :) We force carbonate our kombucha. This helps with consistent bubbles and also reduces the risk of alcohol forming in the can.
Your kombucha is really light in color and the scoby forms really fast. Mine is darker in color, and the scoby is really thin even after 7 days at 80F. It tastes great, and I've been brewing kombucha for 6 months so far. Just wondering why yours is so active...
Love it! I’m wondering how do you guys measure your alcohol content?
We collaborate with Copenhagen University and periodically test our product using an HPLC machine....very accurate :)
Hi, I just found your video and I think is the best one on youtube! I tried my first attempt to make kombucha using your recipe but now I'm at day 6 of the fermentation anche there still no scoby. There is a white surface on the top, but it's not scoby, it's not solid yet. What do you think is the problem? Should I wait more and how long before try to start again? Thank you!
Won't mixing the yeast in make the kombucha faster? Also wouldn't adding the scoby do the same thing and make it faster? I know it won't be a consistent product and you would get more yeast later on. You can always leave it out later. Thanks
my large glass vessel has a metal tap at the bottom, will this still work??
thank you for speaking slower than I expected (no rap) 🙏
Mine becomes around 3.5% alcoholic I’m trying to get to the .5% any suggestions?
What do you mean reusing the scoby isn't consistent? I could understand that reusing the scoby vs using another bottle of kombucha to start a batch would taste different, but wouldn't using the same scoby (tea, sugar type, steep time, etc.) every time be consistent as well?
Hey! Amazing abs insightful video! Just wondering - if you don’t keep the scoby and use some of the f1 as starter, what is the trolley of booch with scoby for? Much love
Hi Fabien. Thanks :) The kombucha in the jars on the trolleys is the f1 kombucha we use as starter when we ferment in the big tanks. Each big tank gets about 12% finished kombucha from the jars. Hope that makes sense :)
@@eric-lsk7083 ahh brilliant! That makes perfect sense! So you use F1 to make starter, then do you discard the floating SCOBY? What do you use to make another batch of starter? Thanks for replying! ✌🏼 just wondering why you wouldn’t save 12% of the main fermentation?
Great video, is kombucha alcoholic after the first fermentation?
Thanks a lot! ❤️
After you are left with your Scoby and liquid, do you put these back in a jar and follow same procedures for feeding?
Thank you
Hi laesk could you please tell how many days you age your f1 starter
Around 2 weeks. We aim for the pH we want, so give or take a few days
The video has me confident enough to try it, but if anything goes wrong, I have a fleet of airships waiting to swoop down and get me out of here.
Hello Laesk, thanks a lot for your tips. May i ask what can i do if im getting excess of gas? Im making a mess every time i open my new batches. I have controlled temperature, I set an aquarium heater to 25°C (my city is cold) and i use it for the first and second fermentation (4 days, then fridge). I was thinking on filtering yeast before bottling, lowering the temperature a bit or lowering the 2cnd fermentation time. Any ideas? thanks a lot!, greetings from Chile
Hi Juan. How many grams per liter of sugar are you starting with? You may have too much residual sugar trapped in the bottle with your active yeast. Try bottling without mixing your finished kombucha and few days less in the bottle. Hope this helps and keep us posted!
Hello! I read about during 2F excess carbonation may explode the glass bottle. Would you be kind to share what are the important things to look into in order to store them in a canned bottle like you please? Thanks!
Love it
Interesting that the scoby is not needed. So you can just brew ongoing kombucha just by using a batch of your last for your next. And the new scoby developed every time eat it or throw it into compost?
Dry freeze and capsulate
Nice video 💪
Thank you!
Where did you did those types of steel fermenters from?
Custom design produced in Slovenia
Why can’t you use a jar with a tap? 1:07
Great video! Is there any special green tea or blend to go for if you want to try making it at home? Or is any green tea with added dried flowers fine? (of cause green tea without added oils) - or is there a blend you can recommend (I’m also from Denmark)?
Hi Jacob. You can try just about any combination and creating your own blend is part of the fun. Sencha has a nice clean flavor without much bitterness. But you can also go to a local tea house and smell all the different options they have. No matter what you choose, I would definitely recommend experimenting with dried elderflower from ASA or fresh elderflower that is in bloom right now. Happy picking!
Do you think there can be benefits eating the pellicle? Seems chewy and like a think fruit leather?
There could be benefits to eating the scoby...at least stronger jaw muscles ;)
@@eric-lsk7083 🤣
Part 2?
I am a little confused. Why not save and reuse the scoby?
It’s a great video but I’m still waiting on the other video
Hi Micah. Coming soon...promise!
why no tap at the bottom of the brew jar?
Hello, I know this is random but do you know how to package kombucha for longer shelf life without refrigeration? Thank you
Hi Gla. You have two options: 1) pasteurization or 2) sterile filtration. We recommend avoiding both options. Embrace cold-chain and keep things alive and unpasteurized :) Hope this helps!
@@eric-lsk7083 hello , does it really stop the activity of bacteria if it keep cold bec. It seems that it still has activity even if my kombucha is in the fridge.
Genial 😊
Hi, do you have any suggestion, my kombucha smell like fart , what i should avoid ?
Hi there. This is a common issue when using teas with added oils or flavoring. Try using an unflavored, organic tea and see if that helps. Keep me posted :)
@@eric-lsk7083 I realise i was using non organic tea. But i have started new little batch with organic tea. now it smell pleasant from upper jar, but still waiting until day 14th to stir it. because the more stink when i stir it on previous batch. Thankyou so much.
Hi. I just found new case. The smell&taste good(normal) but the liquid is thicker( a little viscous). Is it get sick ? Should i toss it all? Thankyou🙏
Sooo, sort of like a sweet vinegar that once bottled and set out at room temperature becomes an alcohol free champagne.
Excuse me, sir, can I ask you a question:
How to add CO2 to finished Kombucha?
You need cold kombucha, a tank that can handle pressure and a tank of CO2. We use CCT tanks here in our brewery, but you can also use a Cornelius keg. Hope this helps :)
I had read that Honey should not be used because it is anti bacteria. But you mention it can be done with honey 🤷♂️
Why are you against mixing?
Kan man ikke bruge en kedel med en hane i bunden. For der er mange som bruger dem men også mange som siger de ikke kan bruges. ?
We recommend avoiding jars/containers with a tap at the bottom. The materials used to make the tap and seals are often cheap plastics that are not designed for contact with acidic liquids. We highly recommend using a Weck Tulip 2700ml jar instead. It makes a good amount and also encourages following the steps in this video so you have the best tasting kombucha at home. Hope this helps :)
@@eric-lsk7083 mine is metal. Not plastic
Metal reacts with acids. Use glass
@@akbananachucker2441 not if its is stainlass steel. Iron yes. But not stainless steel.
@@mortenthoms who told you that lie? Their chromium content isn't enough to form a protective layer. It'll start to break down and while you can't see it you will also be drinking it. Try it and let me know how it goes 😂👍
still waiting for another video :}
Coming soon...promise :)
@@eric-lsk7083 cool :)
I thought yeast was bad.
thank you