Little note: the "wild raspberries" are actually robus phoenicolasius (japanese wineberry or wine raspberry), they are really delicious but do taste different.
I used the Original GT kombucha for my starter, but after a recent heat wave, my only scoby died. I went to find the Original again, but it was discontinued in the three stores I tried. However, I bought the Pure GT kombucha and compared the label and they’re the exact same. So if you’re looking all over the place, grab the golden Pure bottle.
Mike, this is awesome. We moved. Our SCOBY's did not make the voyage. I am just cheap and couldn't believe people wanted $15-25 for a SCOBY. I followed your directions and not much happened at first. I bought a heat mat, since our house is usually in the 60's this time of year. Within a week, a SCOBY started forming. I brewed my first batch successfully and that SCOBY just looked thicker and healthier. I am on my second batch now and I have a robust looking SCOBY. Amazing! Thanks for the great info!
I am a biochemist. I was worried for contamination during the process of biofilm production. But guess what? sometimes contamination can bring healthy bacteria, or other neutral bacteria that can bring amazing new flavored molecules to the ferment.
The process of making a scoby and making kombucha is actually even simpler than depicted here. I used a bottle of the same brand, GT, but I I used the Gingerade variety. I drank it first and not by pouring the bottle into a glass but instead drinking with my mouth right on the mouth of the bottle. I put some water in a clean though not sterilized 1 quart mason jar and added some sugar. I then added the little baby scoby from the kombucha. Two weeks later I had a perfect scoby. I then fermented one gallon of kombucha from black tea and sugar in the usual way though the jar was not sterilized or boiled just washed clean with soap and water. One month later I had basically perfect kombucha; not too sour nor too sweet; just the right flavor. I then put one heaping tablespoon of Ginger preserves (sold as 'ginger tea' in Asian groceries) per pint And poured in pint bottles for the second fermentation. 5 days later I had perfect knock-off of Gingerade! Remember that this fermentation basically creates a bacterial monopoly a lot like kimchi and yogurt does. the chance of another unwanted bacteria growing within the culture is slim to zero and if by chance it did happen it would smell and taste completely different so you would know not to drink it.
Omg tying the teabags together was genius. Sometimes I miss stuff unless I watch multiple times. Thank you for making it easy to go back to each step as well.
It's pretty much fermented tea that is good for you as I understand it. I believe through the fermentation process and through cultures, it gains the benefits of probiotics and antioxidants, kind of like yogurt.
Loving your videos! Your style and editing is awesome. I really can’t wait to start brewing my own. I usually shop around for my kombucha (sometimes I can find GTs 2 for $4.00) but normally they are ~$3.00/bottle. This couldn’t be much easier and I’m happy that you just showed a simple glass jar instead of your ultimate brewing vessel. I feel way more comfortable to give it a go now. Thanks again and I’m looking forward to part 2 of your Quick Start series. 😁👍
I know this is an older video.... but I just wanted to say thank you! I grew my own scoby from GT’s kombucha! It took about 6 weeks (it was winter here in Oregon, so it took longer) .... I’ve now been making Kombucha for all my husbands co-workers and they are even offering to pay me now, because they love it so much! Also.... I wanted to brew some Jun kombucha just to try it.... I got the same regular bottle of GT’s kombucha.... poured it in cooled brewed green tea (almost half a gallon) with 1 cup of raw honey and waited.... 3 weeks later and I also had a beautiful Jun scoby! It’s been so, so much fun! My husband also feels so much better (he suffers from gastritis) ... since drinking kombucha on the regular. Just thought I’d come back and leave a note for anyone that wasn’t sure about starting their own... GT’s regular raw Kombucha (whole bottle) Good quality cooled black tea, I used 10 bags when starting it ( a little shy of 1/2 a gallon ) 1 cup regular sugar Mix well.... wait 3-6 weeks in cool spot, with container covered with a cloth or coffee filter ... Try it guys! It’s so much fun... and healthy for your gut! Thanks again ❤️💕🙏
I've been brewing kombucha for about two years now, I remember I was so nervous when I first began because I didn't know what to expect ! I still buy store bought from time to time but I still prefer my own :)
Hi, as a complete beginner to kombucha, how sensitive is it to different parameters - I mean, if I mess up proportions of sugar to water and use a different type of tea, will it die? will it turn undrinkable? I 'm somewhat scared to invest in a project that might be a waste if i don't fully commit. Just asking for a heads up
@@piotrbrys8008 I wouldn’t worry about it. Check out the channel called You Brew Kombucha, this channel is helpful for beginners. Scopy’s are tough , just remember to keep it in a ventilated area, I used to keep it on top of my fridge.
For those of you wondering what you do with the leftover liquid, I was also wondering but i went ahead and used that leftover liquid to skip to the bottle fermentation step. I poured fruit juice in a bottle and poured the leftover liquid in there. If anyone in interested, I’ll post updates here.
Just did the same thing. I got 2 gt bottles worth after I removed my new scoby and the starter liquid! We'll see how the carbonation turn out in a few days. 🤞
Really thankful for this video, because you didn't get a "perfect" SCOBY! I've just started brewing, and I've been really worried about my brew, because it didn't look like all of the videos I've watched AT ALL. But it looks like yours, so I guess it's okey! Thanks for a great video! :)
I’ve truly learned so much from watching your videos on making kombucha. I made my first batch and followed your video to the tea! Super yummy. I’m hooked ❤️ I’ll keep watching and making more kombucha.
I had ordered the same brand kombucha (GT's Enlightened Synergy) and they ended up replacing it with the GingerBerry flavor. It oddly taste like a wine cooler (to me) and a light german beer (to my husband). We're hoping this next grocery delivery we get, we actually get the non-flavored one but we are also ordering the Watermelon and Guava ones. I was really scared to try kombucha (because I don't like the taste of tea) but this stuff is really growing on me! Maybe one day I'll be brave enough to make my own scoby and kombucha. Thanks for the vid. I think I've watched it a dozen times now. lol
The pieces seem pretty big and got squished in there. I can imagine it's a pain to get them out. In other words, I would've cut them up a bit more to let them flow out easier. Otherwise you might end up with 5 hours of wasted time, a tooth pick full of fruit and a smashed bottle xD
I had to keep scrolling for someone to make this obvious comment. Great video; but I was questioning how to get the old fruit out the bottle to reuse it the entire time.
GREAT tutorial! You do a really thorough job. Since I have an abundance of wild blackberries and mulberries around me, but never really get more than a handful or two at one time, you have given a great idea on how to use them.
I just started watching your shows. I've been fermenting everything under the sun for over 22 years. Even if you don't plan on using chunked fruits and just juices on the kombucha batch I always put a small half inch chunk of ginger or 3 if you have mega bottle sizes. The ginger is dense but has tons of nutrients for super charging your carbonation with very fine champagne type bubbles. I usually don't check the carbonation from the hiss it can be deceiving you let it go one more day then you might have old faithful. I usually smack the neck of the bottle in my palm and observe the bubble formation and the suppression of the bubbles under its pressure before putting it into the fridge. Each juice or fruit will carbonate differently based on the amount of soluble fermentable sugars vs. density of the volume of liquid.
Thank you for the video! My first batch was ready today and I was amazed by the success on the first try. I used peach for flavoring and It’s super tasty :) Besides it was fun experimenting with something so crazy in the kitchen.
Aside from the cross-contamination concerns of using one's bare hands to reach in and handle the scoby, there's also the danger issue of leaving inadequate head room in the bottles for the carbonation stage. Not doing so can lead to the bottles potentially blowing up from the pressure.
Thanks for this thorough breakdown on how to brew kombucha at home, very informative. I'm excited to start this new adventure! Question though, at what point do you have to break off layers of scoby because they're so thick and how do you keep them alive during times where you cannot brew kombucha such as when you're out of town on vacation, etc.?
Love these kombucha videos! I bottled my 4th batch of booch last Friday and flavored it with strawberry purée. Just had a taste and it turned out amazing! My first few batches I was only letting the booch brew for 10 days. I found my tea was not as tart but more sweet. I have been leaving it for 15 days to brew and it’s so much tastier and has a nice kick.
Man, I love your videos. One thing bothers me a lot... pleeeease include Celsius measures in your videos. It's a pain in the ass to pause the video and convert every single time I wanna make something. Keep up the good work.
@@DANI_G_GERMAN1793 I do use them if needed, but I think it would be a lot more convenient for his viewers to include them from the start. There are a lot of international viewers, I assume.
Last week I got kombbucha and water kefir, yesterday got all ready and me alone drank like 2 litres of kombucha haha. Now Im drinking peach flavored kefir in this 35°C day. I love it! Cheers from Argentina.
Wow, that melon and jalapeno is a combination I never would have been imagined to make at all. That's probably going to be something I try in the summertime I can't wait
new to your channel and love it! Always wanted to make my own kombucha since I used to live in Austin, Tx. Everyone was kombucha crazy and knew a few people who brewed it in facilities there. Nice to finally follow a dedicated video that is pretty to the point. Thanks for making this!
I'm sticking with this guy for my journey into fermentation!!! Hey!! I finally heard his/your name. Mike. Thanks Mike. Your ,o25 grams of salt per X grams water and veggies is the best. Tried several others.
This is really helpful thanks, I'm curious about what to do with the unused starter liquid though, it looks like there was quite a bit leftover. Thanks.
I bought a bottle of raw unpasteurized kombucha a few days ago. Today, I’m goin for it! Thanks for such easy to follow instructions!! Now, back to the tea 😊
I came back to say, I followed this video and grew my own scoby and have been brewing a few batches now. Should have another batch done in 2 days. I made some strawberry flavor but then my 2nd ferment didn't go well. I figured out why I think, I used strawberry, ginger, and lemon juice from a bottle. That bottle has preservatives in it so I would suspect it killed whatever was alive in my bottle which stopped the 2nd ferment and carbonation from happening. I guess I will find out this week! Honestly, I was so excited when I tasted it the first time. I can't wait to share.
Ok I tried Prohomecooks method for making Kombucha. Turned out fabulous. Strong flavor with a big healthy scoby. Second I tried flavoring the Kom with mangoes, apples, vanilla and honey/ginger. All of them except the mango were good. Mango turned out bland. Also, I overbrewed the kombucha and it was too sour. I let it fermented the Kom longer and made some vinegar which came out very strong. Great recipes!
Hi! Loved the kombucha "series", just watched all of them and they were really helpful and informative! I do have a question though, how long does the kombucha last in the fridge? Does it just keep fermenting? Does it go bad? :)
something you didn't add to your calculations was the cost of the hardware the big jar (5 Litre) is £19 and the flip top bottles (1Litre) are £2.50 each from Ikea if anyone is interested, I don't have those things 'lying around' so that was a special purchase, I like the idea of this video and I would encourage everyone to try this as the savings in the long run are significant. As an example a 1 Litre bottle of Kombucha from Whole Foods is £5.79 and thats the cheapest I could find. I plan on doing a continuous Kombucha so I will have covered the cost by the second batch if all goes well, wish me luck!
Awesome video. I spend a good $12 a week on the stuff. Would be great to get into fermenting stuff again. The only reason why I don't is because when fermenting you really have to maintain the environment well and be diligent about check in on the stuff to not ruin your product.
Make more videos abt Kombucha with different flavors and how beneficial Kombucha is healthwise- cranberry kombucha, honey mustard with fruit kombucha. Make more of those!!!! Please.
@@thisistherealnasa9074 I mean afterwards. The moment you want to clean it to reuse the bottle. Because I guess the fruit hydrates and it's volume increases so it must be difficult to take it out.
This used to drive me CRAZY! Then I hit upon a solution. Original ferment (F1) in gallon jar. Next, pour into smaller, large mouth bottles (1qt ~1L) with fruit/flavorings for 2 days (F2), finally, pour into single serving bottles with 1 t sugar to carbonate (F3) for up to 5 days. All of the flavor and carbonation without having to worry about trapped fruit. Good luck!
As someone who lives outside of the US (I know, we exist! 😋), can you please add metric conversions (especially for Fahrenheit)? I can't understand what I'm supposed to be doing 😂
@@pedro0563 we know, but it is bore every time. It is not one video, it is most of them, and sometimes is + ten measurements in one recipy. So it is a good will of a producer of video to consider all of his public.
Hey there, just a fair warning from a few noobs! Don't forget that 90°F is actually only 30°C!! We failed on our first attempt because we forgot about this little fact :')
13:00 Kombucha evolved. Back when I made it and drank it, it was after bottling for about a week, then popping in the fridge. Lightly carbonated and it actually tasted great without any flavouring.
Thanks to produce and make this video. Clean, professional and simply wonderful. I am a TH-camr also and I value your work, wish your channel the best, I love both flavors.
Yessir Bro!!!! Thanks!!! New subscriber as of today!!! I would love to see more videos on anything that has to do with keeping fruits and vegetables stored for a long time
Those are Wine berries you found, I have a wine berry plant right at the back of my house and have a gallon bag full of frozen ones I was going to make jelly out of but I might make them into my kombucha flavor!!!
For someone who doesn’t want to pick up the Scoby with hands, is there a way to pick up the scoby and transfer it to another bottle? Is a bottle with a spigot good or not good? I think it is convenient but I am concerning the cleanliness inside the spigot and if the plastic and the metal of the spigot will cause problem.
Hello. Tx for the video on this and I have made some Kombucha already. I did notice that when I have bottled it, there are strings of "Stuff" in mine that don't seem to appear in yours? I am straining them out but how come yours doesn't have them? Keep going mate, and looking forward to hearing from the community and your good self if you have time x
So I have a question about storage. You made 7 or 8 bottles of the carbonated end Kombucha and after 6 or so days it was ready to go. Question is, what do you do about keeping these bottles for another 5 to 10 days assuming you drink a bottle a day. Would you debottle it and remove the fruit? Or just leave it in the fridge after 6 days or so on the shelf and just drink it as it comes? Thanks!
I kinda fucked up my first batch of this; I accidentally used half a gallon of water and ended up making like, concentrated kombucha xD. Anyway, its still good (and super cheap), and I've got a second batch brewing up. Thanks you very much for making this video. I'm really excited to keep brewing more kombucha!
I wanted to mention that the process of adding a portion of an old batch into a new batch is called "Backslopping"
I love your videos, thank you ♥️
Having that many scoby is such a weird flex
Does not seem like it to me, in many videos I've seen, people actually keep their SCOBY hotel pretty packed...
LOL nigga said he flexxim his scobys 😂🤣🤣 hishit stands . He needs shelves & counters & maybe racks
M. H. SCOBY still absorbs water and fosters growth though.
Nah. I just started brewing a few months ago and I’ve already gotten to the point where I’m begging people to take scobys off me.
I'm into it
Little note: the "wild raspberries" are actually robus phoenicolasius (japanese wineberry or wine raspberry), they are really delicious but do taste different.
And given he was picking some red and some black from the same plant, I'm thinking some were ripe and others not...
I used the Original GT kombucha for my starter, but after a recent heat wave, my only scoby died. I went to find the Original again, but it was discontinued in the three stores I tried. However, I bought the Pure GT kombucha and compared the label and they’re the exact same. So if you’re looking all over the place, grab the golden Pure bottle.
Glad to hear that the Pure worked well for you. The label has kiwi juice as an ingredient, but I’m still going to give it a shot.
Mike, this is awesome. We moved. Our SCOBY's did not make the voyage. I am just cheap and couldn't believe people wanted $15-25 for a SCOBY. I followed your directions and not much happened at first. I bought a heat mat, since our house is usually in the 60's this time of year. Within a week, a SCOBY started forming. I brewed my first batch successfully and that SCOBY just looked thicker and healthier. I am on my second batch now and I have a robust looking SCOBY. Amazing! Thanks for the great info!
I am a biochemist. I was worried for contamination during the process of biofilm production. But guess what? sometimes contamination can bring healthy bacteria, or other neutral bacteria that can bring amazing new flavored molecules to the ferment.
The process of making a scoby and making kombucha is actually even simpler than depicted here. I used a bottle of the same brand, GT, but I I used the Gingerade variety. I drank it first and not by pouring the bottle into a glass but instead drinking with my mouth right on the mouth of the bottle. I put some water in a clean though not sterilized 1 quart mason jar and added some sugar. I then added the little baby scoby from the kombucha. Two weeks later I had a perfect scoby. I then fermented one gallon of kombucha from black tea and sugar in the usual way though the jar was not sterilized or boiled just washed clean with soap and water. One month later I had basically perfect kombucha; not too sour nor too sweet; just the right flavor. I then put one heaping tablespoon of Ginger preserves (sold as 'ginger tea' in Asian groceries) per pint And poured in pint bottles for the second fermentation. 5 days later I had perfect knock-off of Gingerade! Remember that this fermentation basically creates a bacterial monopoly a lot like kimchi and yogurt does. the chance of another unwanted bacteria growing within the culture is slim to zero and if by chance it did happen it would smell and taste completely different so you would know not to drink it.
Omg tying the teabags together was genius. Sometimes I miss stuff unless I watch multiple times. Thank you for making it easy to go back to each step as well.
I know right, me too the same. Sometimes I think “folks are dumb where I come from”😂
Now that ive finished this video i thinki have a question...
What's Kombucha?
Caleb Grant haha, me too. For some reason I hear a lot about kombucha on social media lately, but i've never heard of it outside that realm
Fermented tea
It's pretty much fermented tea that is good for you as I understand it. I believe through the fermentation process and through cultures, it gains the benefits of probiotics and antioxidants, kind of like yogurt.
@@triscuit816 yes, pretty close!
@@LifebyMikeG can you do water kefir next?
Perfectly instructed! Thank you for starting from scratch! Your instructions makes anybody want to venture out and, "just do it"!
Loving your videos! Your style and editing is awesome. I really can’t wait to start brewing my own. I usually shop around for my kombucha (sometimes I can find GTs 2 for $4.00) but normally they are ~$3.00/bottle. This couldn’t be much easier and I’m happy that you just showed a simple glass jar instead of your ultimate brewing vessel. I feel way more comfortable to give it a go now. Thanks again and I’m looking forward to part 2 of your Quick Start series. 😁👍
I know this is an older video.... but I just wanted to say thank you!
I grew my own scoby from GT’s kombucha! It took about 6 weeks (it was winter here in Oregon, so it took longer) .... I’ve now been making Kombucha for all my husbands co-workers and they are even offering to pay me now, because they love it so much!
Also.... I wanted to brew some Jun kombucha just to try it.... I got the same regular bottle of GT’s kombucha.... poured it in cooled brewed green tea (almost half a gallon) with 1 cup of raw honey and waited.... 3 weeks later and I also had a beautiful Jun scoby!
It’s been so, so much fun! My husband also feels so much better (he suffers from gastritis) ... since drinking kombucha on the regular.
Just thought I’d come back and leave a note for anyone that wasn’t sure about starting their own...
GT’s regular raw Kombucha (whole bottle)
Good quality cooled black tea, I used 10 bags when starting it ( a little shy of 1/2 a gallon )
1 cup regular sugar
Mix well.... wait 3-6 weeks in cool spot, with container covered with a cloth or coffee filter ...
Try it guys! It’s so much fun... and healthy for your gut!
Thanks again ❤️💕🙏
I've been brewing kombucha for about two years now, I remember I was so nervous when I first began because I didn't know what to expect ! I still buy store bought from time to time but I still prefer my own :)
Hi, as a complete beginner to kombucha, how sensitive is it to different parameters - I mean, if I mess up proportions of sugar to water and use a different type of tea, will it die? will it turn undrinkable? I 'm somewhat scared to invest in a project that might be a waste if i don't fully commit. Just asking for a heads up
@@piotrbrys8008 I wouldn’t worry about it. Check out the channel called You Brew Kombucha, this channel is helpful for beginners. Scopy’s are tough , just remember to keep it in a ventilated area, I used to keep it on top of my fridge.
@@thequizzicalreader141 Thanks for the pointer, I'll check it out!
For those of you wondering what you do with the leftover liquid, I was also wondering but i went ahead and used that leftover liquid to skip to the bottle fermentation step. I poured fruit juice in a bottle and poured the leftover liquid in there. If anyone in interested, I’ll post updates here.
Hey, this is exactly what I was looking for. Did it end up working for you? Thanks!
Did it work ?
RIP
Just did the same thing. I got 2 gt bottles worth after I removed my new scoby and the starter liquid! We'll see how the carbonation turn out in a few days. 🤞
@@007Moves ??
Really thankful for this video, because you didn't get a "perfect" SCOBY! I've just started brewing, and I've been really worried about my brew, because it didn't look like all of the videos I've watched AT ALL. But it looks like yours, so I guess it's okey!
Thanks for a great video! :)
yeah, it's not always perfect. Although its great when you get that beauty after a few batches!
That's because the SCOBY is the kombucha itself, what you call SCOBY is called pellicle, and it's a side product of fermentation. It''s useless.
I thought my new scoby is mold,I almost throw it out because it looks weird. It ends up perfectly find just not in a so called perfect shape 😬
How does it smell???
@@Tropicalpisces goot
I’ve truly learned so much from watching your videos on making kombucha. I made my first batch and followed your video to the tea! Super yummy. I’m hooked ❤️
I’ll keep watching and making more kombucha.
He slightly looks like the guy from ratatouille
Hahahahhahaha
Ikr , I thought it were cute 🍝ratatouiiliis sue chef teachin me stuff
Linguini with Horst's face
He does!
Slightly?
I had ordered the same brand kombucha (GT's Enlightened Synergy) and they ended up replacing it with the GingerBerry flavor. It oddly taste like a wine cooler (to me) and a light german beer (to my husband). We're hoping this next grocery delivery we get, we actually get the non-flavored one but we are also ordering the Watermelon and Guava ones. I was really scared to try kombucha (because I don't like the taste of tea) but this stuff is really growing on me! Maybe one day I'll be brave enough to make my own scoby and kombucha. Thanks for the vid. I think I've watched it a dozen times now. lol
I'm loving the Kombucha ideas!
me too!
Final step: getting the fruit out of the bottle lol. Great video, greatly enjoyed it
yes I wonder about that too. The bottles look perfectly clean so it must come out but how?
@@elinannestad5320 invert the bottle….
The pieces seem pretty big and got squished in there. I can imagine it's a pain to get them out. In other words, I would've cut them up a bit more to let them flow out easier. Otherwise you might end up with 5 hours of wasted time, a tooth pick full of fruit and a smashed bottle xD
I had to keep scrolling for someone to make this obvious comment. Great video; but I was questioning how to get the old fruit out the bottle to reuse it
the entire time.
Im getting my First scoby tomorrow because of your Videos and I am so hyped! 😀
GREAT tutorial! You do a really thorough job. Since I have an abundance of wild blackberries and mulberries around me, but never really get more than a handful or two at one time, you have given a great idea on how to use them.
I just started watching your shows. I've been fermenting everything under the sun for over 22 years. Even if you don't plan on using chunked fruits and just juices on the kombucha batch I always put a small half inch chunk of ginger or 3 if you have mega bottle sizes. The ginger is dense but has tons of nutrients for super charging your carbonation with very fine champagne type bubbles. I usually don't check the carbonation from the hiss it can be deceiving you let it go one more day then you might have old faithful. I usually smack the neck of the bottle in my palm and observe the bubble formation and the suppression of the bubbles under its pressure before putting it into the fridge. Each juice or fruit will carbonate differently based on the amount of soluble fermentable sugars vs. density of the volume of liquid.
Im loving the new studio space
_"I got a fungus the other day_
_From Paco in school,_
_Wow fits right in my flasket."_
- System of a down
Thank you for the video! My first batch was ready today and I was amazed by the success on the first try. I used peach for flavoring and It’s super tasty :) Besides it was fun experimenting with something so crazy in the kitchen.
I made a Moroccan style kombucha with saffron, sumac, orange and lemon zest, thyme, orange blossom water and honey, it smells amazing!
Yumm
Wow that sounds wicked good!:)
Update: I would leave out the sumac, it’s mostly acidic and I can barely taste it so it just seems like a waste of sumac
Aside from the cross-contamination concerns of using one's bare hands to reach in and handle the scoby, there's also the danger issue of leaving inadequate head room in the bottles for the carbonation stage. Not doing so can lead to the bottles potentially blowing up from the pressure.
Thanks for this thorough breakdown on how to brew kombucha at home, very informative. I'm excited to start this new adventure! Question though, at what point do you have to break off layers of scoby because they're so thick and how do you keep them alive during times where you cannot brew kombucha such as when you're out of town on vacation, etc.?
Love these kombucha videos! I bottled my 4th batch of booch last Friday and flavored it with strawberry purée. Just had a taste and it turned out amazing!
My first few batches I was only letting the booch brew for 10 days. I found my tea was not as tart but more sweet. I have been leaving it for 15 days to brew and it’s so much tastier and has a nice kick.
Watching this because my scoby got moldy and I need to restart everything😭 hoping to restart this way.
Glad you're not saying 'Kambucha' anymore! Haha, great video!
Definitely going to have a go at fermenting some food and drinks in the new year! Thanks for this awesome series on fermenting 🙂
Fantastic videos !!! Your work area is incredible and your delivery of information is clear and interesting - beat one I’ve come across !!
Man, I love your videos. One thing bothers me a lot... pleeeease include Celsius measures in your videos. It's a pain in the ass to pause the video and convert every single time I wanna make something. Keep up the good work.
I did not know you could grow the scoby from another kombucha. That's awesom
Thanks for the video! I would appreciate if you added the temperature in °C and the volume in ml as well! :)
Conversion calculator?
@@DANI_G_GERMAN1793 I do use them if needed, but I think it would be a lot more convenient for his viewers to include them from the start. There are a lot of international viewers, I assume.
Last week I got kombbucha and water kefir, yesterday got all ready and me alone drank like 2 litres of kombucha haha. Now Im drinking peach flavored kefir in this 35°C day. I love it! Cheers from Argentina.
It’s midnight. I should be asleep. But I can’t look away.
What else can you do with extra starter juice from making scoby? Can you start the 2nd stage of fermentation with it?
Every time he says scoby it reminds me to the plumbus scene in Rick and Morty
Accurate!
Wow, that melon and jalapeno is a combination I never would have been imagined to make at all. That's probably going to be something I try in the summertime I can't wait
new to your channel and love it! Always wanted to make my own kombucha since I used to live in Austin, Tx. Everyone was kombucha crazy and knew a few people who brewed it in facilities there. Nice to finally follow a dedicated video that is pretty to the point. Thanks for making this!
I'm sticking with this guy for my journey into fermentation!!! Hey!! I finally heard his/your name. Mike. Thanks Mike. Your ,o25 grams of salt per X grams water and veggies is the best. Tried several others.
Best fermentation presentations ever. Thank you.
This is really helpful thanks, I'm curious about what to do with the unused starter liquid though, it looks like there was quite a bit leftover. Thanks.
Keep it for another batch, or drink it if you don't want more kombucha
I bought a bottle of raw unpasteurized kombucha a few days ago. Today, I’m goin for it! Thanks for such easy to follow instructions!! Now, back to the tea 😊
Fancey fancey cocktail glasses :D Thank you very much, just started with my first Scoby today
what did he do with the rest of the starter? I'm just starting so should i just make that starter tea the beginning of my scoby hotel?
You can use the rest of the liquid for your scoby hotel!
Yep! I make it from home now and am saving close to $100 a month! (Yes, I am that addicted.) Thanks for sharing the word! I bought my SCOBY though
Haha I loved the Lil Jon "yeyah!" 😆 Made me laugh so hard!
WHAT
I came back to say, I followed this video and grew my own scoby and have been brewing a few batches now. Should have another batch done in 2 days. I made some strawberry flavor but then my 2nd ferment didn't go well. I figured out why I think, I used strawberry, ginger, and lemon juice from a bottle. That bottle has preservatives in it so I would suspect it killed whatever was alive in my bottle which stopped the 2nd ferment and carbonation from happening. I guess I will find out this week! Honestly, I was so excited when I tasted it the first time. I can't wait to share.
The berries you picked look like unripe blackberries rather than raspberries, which would explain your comment about the taste of the brew.
Agreed, which makes the disclaimer of not foraging unless you know what you're doing especially funny.
Yep, definitely blackberries.
They are japanese wine berries i think
They're wineberries. I believe they're related to Black and raspberries. Tasty nonetheless.
16:52 ... isn't one of the byproducts of fermentation alcohol?
Ok I tried Prohomecooks method for making Kombucha. Turned out fabulous. Strong flavor with a big healthy scoby.
Second I tried flavoring the Kom with mangoes, apples, vanilla and honey/ginger. All of them except the mango were good. Mango turned out bland.
Also, I overbrewed the kombucha and it was too sour.
I let it fermented the Kom longer and made some vinegar which came out very strong. Great recipes!
Scoby hotel 💕💕💕 scobies are beautiful. As beautiful as scoby can be💁♀️ watching your videos and slicing the cabbage for fermenting
Hi! Loved the kombucha "series", just watched all of them and they were really helpful and informative! I do have a question though, how long does the kombucha last in the fridge? Does it just keep fermenting? Does it go bad? :)
If it has stuff to eat, it keeps going& gets more alcoholic
something you didn't add to your calculations was the cost of the hardware the big jar (5 Litre) is £19 and the flip top bottles (1Litre) are £2.50 each from Ikea if anyone is interested, I don't have those things 'lying around' so that was a special purchase, I like the idea of this video and I would encourage everyone to try this as the savings in the long run are significant. As an example a 1 Litre bottle of Kombucha from Whole Foods is £5.79 and thats the cheapest I could find. I plan on doing a continuous Kombucha so I will have covered the cost by the second batch if all goes well, wish me luck!
Did he just make a Cantaloupe Jalapeno Kombucha? 😂 Wild with these flavours!
That sounds delish! Habanero mango must be crazy good too
Thank you so much you are so helpful for people who are starting out with fermentation.
Thanks so much for the video. Looks like quite the process but I definitely want to try this out at-least once to see how I do.
The bottles and jars, the scobi, the sugar and black tea or the honey and green tea. adds up.
8:10 Tea is exactly 1 gallon and very dark. 8:14 tea is now about 1/5th of the way between the marks. Something was added or changed.
How do you get the melon out if the bottle?
Break the bottle and the melon will just fall out
1. whats the difference in tap and filtered water?
2. can you cut a scobi in half?
3. how do you get the fruit out of the bottle after?
So you didn't use all the liquid your SCOBY was in, what did you do with the extra?
Awesome video. I spend a good $12 a week on the stuff. Would be great to get into fermenting stuff again.
The only reason why I don't is because when fermenting you really have to maintain the environment well and be diligent about check in on the stuff to not ruin your product.
I'm so inspired by this. I drink too much soda and this looks like a great replacement. Tks
Make more videos abt Kombucha with different flavors and how beneficial Kombucha is healthwise- cranberry kombucha, honey mustard with fruit kombucha. Make more of those!!!! Please.
Thanks for the video!! But how do you get the fruit out of the bottles? Any tip?
You don’t, unless you want to filter it, which I reckon will remove 70% of carbonation
@@thisistherealnasa9074 I mean afterwards. The moment you want to clean it to reuse the bottle. Because I guess the fruit hydrates and it's volume increases so it must be difficult to take it out.
Federico Schilling I actually have no idea. Maybe carbonate them in a bigger container and then transfer them into bottles?
This used to drive me CRAZY! Then I hit upon a solution. Original ferment (F1) in gallon jar. Next, pour into smaller, large mouth bottles (1qt ~1L) with fruit/flavorings for 2 days (F2), finally, pour into single serving bottles with 1 t sugar to carbonate (F3) for up to 5 days. All of the flavor and carbonation without having to worry about trapped fruit. Good luck!
Thats why i decided to make it at home too. Live your videos!❤
As someone who lives outside of the US (I know, we exist! 😋), can you please add metric conversions (especially for Fahrenheit)? I can't understand what I'm supposed to be doing 😂
Adam Breguet google........
Google is your best friend.
Don't you guys outside of the US know about conversion tables/apps or even Google?
@@pedro0563 we know, but it is bore every time. It is not one video, it is most of them, and sometimes is + ten measurements in one recipy. So it is a good will of a producer of video to consider all of his public.
Rewatched this video so many times as I slowly get all the things I need to make my first scooby. I hope a flavor bottle won't mess with the procces.
Hey there, just a fair warning from a few noobs! Don't forget that 90°F is actually only 30°C!! We failed on our first attempt because we forgot about this little fact :')
13:00 Kombucha evolved. Back when I made it and drank it, it was after bottling for about a week, then popping in the fridge. Lightly carbonated and it actually tasted great without any flavouring.
What do I do with my leftover starter liquid after a create my scoby
That's what I want to know
Dump it into your scoby hotel
Thanks for your vids! Your great to watch and listen too, me and my wife are following your tutorials! 🙏🏼
Pt. 2 video - How to clean your bottle after your kombucha Ò_ô
Just scrub. Water and soap :)
this is best youtube video I have ever watched!!!
Thanks to produce and make this video.
Clean, professional and simply wonderful. I am a TH-camr also and I value your work, wish your channel the best, I love both flavors.
Also, after making my first scoby, there is some starter liquid leftover. How can that be stored?
Did you ever find storing instructions?
Im so happy some one gave me a scobe with starter tea and I began my first batch yesterday:)
Yessir Bro!!!! Thanks!!! New subscriber as of today!!! I would love to see more videos on anything that has to do with keeping fruits and vegetables stored for a long time
Mind blown. Going to try this out!!
Important questions!
How about carbonating in bottle laying them on the side and why one bottle had fruits fload while the other had them drowned?
Mike, thank you for your advice & GT's KOMBUCHA for their work, two bottles from USA give a a home-brew in Moldova ))))
Best tutorial out there!!! Thanks so much.
Good tutorial. I've always wanted to try making my own Kombucha and you have made it easy. Thank you.
My very first batch is fermenting 😀. Loved your content !
This video has made me get back into kombucha - I had a bottle explode in the cupboard which was not fun. Watch that carbonisationing folks!
Those are Wine berries you found, I have a wine berry plant right at the back of my house and have a gallon bag full of frozen ones I was going to make jelly out of but I might make them into my kombucha flavor!!!
Hello! The kombucha guide link you mention on the video actually brings us to the sourdough guide. Anyway we could get the kombucha guide?
For someone who doesn’t want to pick up the Scoby with hands, is there a way to pick up the scoby and transfer it to another bottle?
Is a bottle with a spigot good or not good? I think it is convenient but I am concerning the cleanliness inside the spigot and if the plastic and the metal of the spigot will cause problem.
I have the same question! The scoby looks a little scary to me. And I thought of buying a spigot container but wonder about the metal spigot.
As a person who likes to ferment and made vinegar as an experiment, I’m definitely trying this someday
Off the chain! Loved it . Ty!!
Fantastic! Thank you.❤️
Hello. Tx for the video on this and I have made some Kombucha already. I did notice that when I have bottled it, there are strings of "Stuff" in mine that don't seem to appear in yours? I am straining them out but how come yours doesn't have them? Keep going mate, and looking forward to hearing from the community and your good self if you have time x
So I have a question about storage. You made 7 or 8 bottles of the carbonated end Kombucha and after 6 or so days it was ready to go. Question is, what do you do about keeping these bottles for another 5 to 10 days assuming you drink a bottle a day. Would you debottle it and remove the fruit? Or just leave it in the fridge after 6 days or so on the shelf and just drink it as it comes?
Thanks!
I got a bottle of kombucha as a gift , Used the last sip from the bottle to make a scoby, Making bottles of the stuff now
I kinda fucked up my first batch of this; I accidentally used half a gallon of water and ended up making like, concentrated kombucha xD. Anyway, its still good (and super cheap), and I've got a second batch brewing up. Thanks you very much for making this video. I'm really excited to keep brewing more kombucha!