Interesting combinations, great to see such enthusiasm. I need to get back to basics with my kombucha and get the second ferment to be more interesting.
Thanks so much. I need some new ideas myself. I've been having problems with no carbonation in 2nd ferment. I think I need new bottles as these are getting old and I think the lids may leak a bit.
Thank you so much for the “frozen fruit” tip! It hadn’t occurred to me that the aromatics are preserved when you lower their temperature before adding. Thanks again!
Thank you so much!! This was such a pleasure to watch. I’m definitely going to try all of them, first up for me will be the raspberry vanilla :) - then mint mixture and strawberry basil. New subscriber for sure!
I'd mash the mango up small. I think you would need a fair amount to get the flavour out. I would go with the Atauflo mango. I find them sweeter and better flavour. I haven't done a mango one. I'm not a fan of it in drinks but if you do try, let me know how it turns out.
I just bottled 7 bottles from a recipie named dream orange from the big book of kambucha. Orange. Half teaspoon of vanilla and a teaspoon of honey. My brew was very carbonated today. Hope it tastes good:)
@@maryjohnson1604 Heres the link to the juicer. They seem to have changed the design a little bit. Might not be the exact one but very close. www.amazon.ca/Breville-JE98XL-Two-Speed-Juice-Fountain/dp/B003R28HWQ/ref=sr_1_3?dchild=1&keywords=breville+juicer&qid=1619613307&sr=8-3
Very nice. Interesting combinations. Recently It occurred to me of a possible flavoring using leaves of the Kaffir Lime. Those used to flavor Vietnamese seafood and broth soups. Sometimes you can find these in Asian markets. Tastes very nice and it might be nice in kombucha as well. I am still new to this so it’s just an idea.
That could work with the Kaffir Lime leaves. I used to use those back in my cooking days. If you try it out let me know how it works out. You can pretty much flavour it with anything you want.
Love these ideas! Definitely gonna try some. I don't have a juicer but have used shredded apple before and it worked beautifully! Do you think shredded carrot would work the same or is juice the way to go?
You can try shredded carrots, then maybe squeeze them with you hand to see if any liquid comes out. Try it and see what happens. All about experimenting. Thanks for watching.
Hey Jon, Just an idea to get your vanilla bean to go further put it in a jar with vodka to make natural extract. Much cheaper that way-especially if you need it for baking!!
Never heard of Kombucha but there are a lot of things that there I never heard of. Going to give this a try I do prefer lime, will let you know how it works out
For my Kombucha, I personally let the first and second fermentations last for a week before putting them in the fridge. And I think the best place to let them ferment would be your bathroom. So in case some of your bottles explode, it won't stain anything and it'll be easier to clean up. Just don't leave your towels in the splash zone.
I guess it all depends on your house and where it is warmest. I was doing the first ferment in my bedroom closet for a while as it is the warmest place in the house. I've never had a bottle explode yet.
The maple syrup may not have had enough time to be eaten by the bacteria. Another week in the fridge or longer post bottling time may have worked. Everything looks and sounds wonderful. I’m always looking for new flavor combinations. Thanks. I’m trying these soon.
I've been having carbonation problems. I've order new lids so hopefully that helps. I will try more with syrup again soon. So good. Let me know which ones you try.
Fun video! Thanks. Was always thinking that I needed to keep it fairly simple. Can't wait to play around more. Do you feel the lemon being acidic changes the 2nd fermentation process at all?
Thanks for watching. I'm not sure if it does. I'm not a science geek.lol. I've had lemon booch from GT brand before. Figure it they are doing it ,it should be fine.
Hi, my questions are 1.2nd fermentation just put in room temperature for 3 to 5 days? 2. Only put in fridge aft 3 days of 2nd fermentation? 3. My room temperature about 32 degree C. Is it fine for 2nd fermentation? 4. The bottles in this video is glass bottle? Hope u can advise me as i m new in brewing my kombucha. Thanks
Hi Vivan, 2nd fermentation is at room temp. My house is cooler so I have a heating pad I put the bottles on and that speeds it up to about 3 days. 2. I usually feel the lids on the bottles if I'm using the GT bottles. They will push up and then you will know 2nd fermentation is done. If its the pop top glass bottle I usually do 3-4 days then fridge. 3.32 degrees is fine. I find you have to play around to see what works best. Sometimes it takes longer and other times its a shorter 2nd fermentation depending on what you are using for flavours. 4. all bottles should be glass and rated for pressure. Don't use those cheap ikea bottles. They don't seal and can explode. any other questions let me know.
@@MrSpinkle1 just tried my kombucha, 3rd day of 2nd fermentation. Can feel more gassy inside. May b the lid not tight enough. I m using normal glass bottle, worry will explore, thus i put it in the fridge on 3rd day of 2nd fermentation. My kombucha does not flow out like beer. However appreciated your prompt advise. I just brew another mix berry mint kombucha, hope the taste will b aa good aa yours. Thanks 🙂
Thanks for the video. You mentioned those GT bottles - the lids don't work so good after a while and keep carbonation in? How many times would you say that you can re-use one of those bottles before running in to that issue? Also do you find that with a flip top bottle, after carbonation it's hard to open them without them spilling over? Thanks again, I'm just looking to start brewing myself.
I've reused the GT lids for years. Im not sure if I'm not leaving them to 2nd ferment long enough to get the good carbonation the past year. The temps in my house are all over the place. Ideally I'd love to have one room Temp controlled just for brewing. I used to get so much carbonation that I would loose half the bootch as it would bubble over when I opened them up. I just ordered some new lids and trying them out right now. The flip tops I just started using as well. So far I haven' thad an issue but I don't think I have let the 2nd ferment long enough. Make sure you get ones that can handle the pressure. I tried some from Ikea but they are not pressure rated and the lids didn't seal very well. Any other questions let me know. Sorry for the slow reply. Let me know how it goes. It's addicting.
@@CoryLievers I started out reusing the gt bottles and they lasted several brews until I started to notice the loss of fizz over time. So it’s definitely worth investing in better bottles down the road, which is what I did, if you are a serious kombucha drinker ☺️
Great video! Thanks! Liked and subscribed! 👍 ✌❤👍
Thanks. Thanks for the sub. Appreciate it.
This is such an amazing practical. Thanks for showing every step in detail for bottling for the second fermentation.
No Problem. After making the video I thought it was to much detail. I'm glad you found it helpful.
@@MrSpinkle1 the detail was great, handling the pellicle and doing the 2nd fermentation can be so intimidating for a beginner.
I was thinking of doing a strawberry mojito. Thanks for the motivation. Will definitely try your other flavors. Great video!
They sounds good as well. I just did a strawberry basil one.
@@MrSpinkle1 yes I’ll be trying that on my next batch. Tomorrow I’m bottling passion fruit, guava, mango, pineapple ginger and Concord grape 🤤🤤😋😋
What a cute kid! Hope you guys are well!
He's grown a lot now. He loves helping out.
Oh super excited to try these combos.
They are so good. My fav is the mint lime with a bit of maple syrup, but raspberry is a go to.
They all sound good! My favorite so far is cranberry (dried) & basil 😋
Ill have to try that. Never though to try cranberry.
@@MrSpinkle1 You’ll like it!
Thank you, can’t wait to try those flavors!
ENJOY
Interesting combinations, great to see such enthusiasm. I need to get back to basics with my kombucha and get the second ferment to be more interesting.
Thanks so much.
I need some new ideas myself. I've been having problems with no carbonation in 2nd ferment. I think I need new bottles as these are getting old and I think the lids may leak a bit.
Great flavor ideas.
Thanks. So good.
Thank you so much for the “frozen fruit” tip! It hadn’t occurred to me that the aromatics are preserved when you lower their temperature before adding. Thanks again!
Your welcome. So much more intensive flavors
Thank you so much!! This was such a pleasure to watch. I’m definitely going to try all of them, first up for me will be the raspberry vanilla :) - then mint mixture and strawberry basil. New subscriber for sure!
Glad you enjoyed it. Let me know how they go. They are all tasty.
Thanks for subscribing
Nice
Sweet Collective Soul shirt.
Thanks. One of my fav shirts
Great tips going to use them Thank you Andy suggestions for frozen mango? Thank you
I'd mash the mango up small. I think you would need a fair amount to get the flavour out. I would go with the Atauflo mango. I find them sweeter and better flavour. I haven't done a mango one. I'm not a fan of it in drinks but if you do try, let me know how it turns out.
I just bottled 7 bottles from a recipie named dream orange from the big book of kambucha. Orange. Half teaspoon of vanilla and a teaspoon of honey. My brew was very carbonated today. Hope it tastes good:)
Sounds pretty good. I'm not a fan of orange in things but I might have to try that out
@@MrSpinkle1 its supposed to taste like an orange cream cycle.
@@maryjohnson1604 Heres the link to the juicer. They seem to have changed the design a little bit. Might not be the exact one but very close.
www.amazon.ca/Breville-JE98XL-Two-Speed-Juice-Fountain/dp/B003R28HWQ/ref=sr_1_3?dchild=1&keywords=breville+juicer&qid=1619613307&sr=8-3
@@MrSpinkle1 That Amazon link said can not send to my address in the US:(
heey i have the same juicer. nice one.
Awesome. Great Juicer.
Very nice. Interesting combinations.
Recently It occurred to me of a possible flavoring using leaves of the Kaffir Lime. Those used to flavor Vietnamese seafood and broth soups. Sometimes you can find these in Asian markets. Tastes very nice and it might be nice in kombucha as well. I am still new to this so it’s just an idea.
That could work with the Kaffir Lime leaves. I used to use those back in my cooking days. If you try it out let me know how it works out.
You can pretty much flavour it with anything you want.
Love these ideas! Definitely gonna try some. I don't have a juicer but have used shredded apple before and it worked beautifully! Do you think shredded carrot would work the same or is juice the way to go?
You can try shredded carrots, then maybe squeeze them with you hand to see if any liquid comes out.
Try it and see what happens. All about experimenting.
Thanks for watching.
WOW! I am so excited I found your channel! I have been wanting to make Kombucha forever...I don't trust myself to do it right.
Awesome. I have a few other vids on how to make brew it as well.
Hey Jon, Just an idea to get your vanilla bean to go further put it in a jar with vodka to make natural extract. Much cheaper that way-especially if you need it for baking!!
I already have some on the go. Brought some vanilla beans back from Costa Rica.
Never heard of Kombucha but there are a lot of things that there I never heard of. Going to give this a try I do prefer lime, will let you know how it works out
ITs' so good. I've been making it for 4 years now I think. Saves the pocket book when a bottle at the store is $4
For my Kombucha, I personally let the first and second fermentations last for a week before putting them in the fridge.
And I think the best place to let them ferment would be your bathroom. So in case some of your bottles explode, it won't stain anything and it'll be easier to clean up. Just don't leave your towels in the splash zone.
I guess it all depends on your house and where it is warmest. I was doing the first ferment in my bedroom closet for a while as it is the warmest place in the house.
I've never had a bottle explode yet.
Interesting, I would always think to boil the fruit and let cool off. Does that mean that frozen fruit pulp is ok to use without boiling first?
I've never boiled. Freezing them then thawing brings out more flavor.
@@MrSpinkle1 thank you!
The maple syrup may not have had enough time to be eaten by the bacteria. Another week in the fridge or longer post bottling time may have worked. Everything looks and sounds wonderful. I’m always looking for new flavor combinations. Thanks. I’m trying these soon.
I've been having carbonation problems. I've order new lids so hopefully that helps. I will try more with syrup again soon. So good.
Let me know which ones you try.
Fun video! Thanks. Was always thinking that I needed to keep it fairly simple. Can't wait to play around more. Do you feel the lemon being acidic changes the 2nd fermentation process at all?
Thanks for watching.
I'm not sure if it does. I'm not a science geek.lol.
I've had lemon booch from GT brand before. Figure it they are doing it ,it should be fine.
Try Fennel or anice for flavor.mmm.
Never thought of that. Might have to try that one out. Thanks
Hi, my questions are
1.2nd fermentation just put in room temperature for 3 to 5 days?
2. Only put in fridge aft 3 days of 2nd fermentation?
3. My room temperature about 32 degree C. Is it fine for 2nd fermentation?
4. The bottles in this video is glass bottle?
Hope u can advise me as i m new in brewing my kombucha. Thanks
Hi Vivan,
2nd fermentation is at room temp. My house is cooler so I have a heating pad I put the bottles on and that speeds it up to about 3 days.
2. I usually feel the lids on the bottles if I'm using the GT bottles. They will push up and then you will know 2nd fermentation is done. If its the pop top glass bottle I usually do 3-4 days then fridge.
3.32 degrees is fine. I find you have to play around to see what works best. Sometimes it takes longer and other times its a shorter 2nd fermentation depending on what you are using for flavours.
4. all bottles should be glass and rated for pressure. Don't use those cheap ikea bottles. They don't seal and can explode.
any other questions let me know.
@@MrSpinkle1 tqvm for ur explanation.
@@hlchan3818 your welcome
@@MrSpinkle1 just tried my kombucha, 3rd day of 2nd fermentation. Can feel more gassy inside. May b the lid not tight enough. I m using normal glass bottle, worry will explore, thus i put it in the fridge on 3rd day of 2nd fermentation. My kombucha does not flow out like beer. However appreciated your prompt advise. I just brew another mix berry mint kombucha, hope the taste will b aa good aa yours. Thanks 🙂
@@hlchan3818 very nice. It takes a few tries to get it beer like carbonation . Keep working at it and you'll get it.
I want to try the 3rd flavor!!! 😲
They are all so good. Mint lime is my favourite.
Dude, your fridge is preparing to take over the world.
That's the plan.....
@@MrSpinkle1 When the zombies come, were heading to your house for good eats
@@Sbannmarie Haha. I'll have it ready to rock.
Thanks for the video. You mentioned those GT bottles - the lids don't work so good after a while and keep carbonation in? How many times would you say that you can re-use one of those bottles before running in to that issue? Also do you find that with a flip top bottle, after carbonation it's hard to open them without them spilling over? Thanks again, I'm just looking to start brewing myself.
I've reused the GT lids for years. Im not sure if I'm not leaving them to 2nd ferment long enough to get the good carbonation the past year. The temps in my house are all over the place. Ideally I'd love to have one room Temp controlled just for brewing.
I used to get so much carbonation that I would loose half the bootch as it would bubble over when I opened them up. I just ordered some new lids and trying them out right now.
The flip tops I just started using as well. So far I haven' thad an issue but I don't think I have let the 2nd ferment long enough. Make sure you get ones that can handle the pressure. I tried some from Ikea but they are not pressure rated and the lids didn't seal very well.
Any other questions let me know. Sorry for the slow reply. Let me know how it goes. It's addicting.
@@MrSpinkle1 thanks for the reply. i just did my first f2 bottling, hopefully it works out good. :)
@@CoryLievers no problem Corey...enjoy.
@@CoryLievers I started out reusing the gt bottles and they lasted several brews until I started to notice the loss of fizz over time. So it’s definitely worth investing in better bottles down the road, which is what I did, if you are a serious kombucha drinker ☺️
@@nourishingbutterfly6017 What bottle can you recommend and I will really appreciate the link. Thanks
Why not put in vitamix rather then use plunger?
I started doing that. Apperently I like doing things the slow hard way.lol
What juice or are you using?
Apple Carrot, but its nice with ginger as well.
@@MrSpinkle1 no no I ment what model are you using to juice with please?
@@maryjohnson1604 ohhhhhhh.. ha.
Breville. Not sure the model #. Traded my GFS my 2 litres of maple syrup for it.
@@MrSpinkle1 do you have a link where I could buy one please?