I left a hotel at my friend's vacation home in Las Vegas 3 weeks ago, and got back last night. It's so hot in Vegas (110 degrees!) that the liquid evaporated about 3 inches in that short time! She doesn't leave the air conditioner on when she's not here, so thanks for the video, I'm going to feed it now!
You are literally the driving force behind all of my kombucha brewing. I learned everything from your videos. I took a break from making kombucha and started back up about 2 months ago so it's nice to see you're still at it! I need to try this Orange Rosemary combo! Looking forward to seeing some other bottlings if you continue to show them. Happy brewing 🥃🫧
I added some sweetened tea to the SCOBY I received and have left it for ten days already. How long can I leave it like this at room temperature as I am not ready to start the fermentation process in the flip top bottles (unable to get these bottles at my current location)? Thank you.
Have bottle in growlers? Will they take More time? How about the carbonation using these? I just doing want to have too many small bottles but rather have the growlers to serve a group. Thanks
This is the most unprepared presentation. Took ten minutes to remove the first top scoby. She lost the date. She lost her spoon. She shared how tired she was. She just blabbed on and on over little things. Who cares if the tea is 12 or 17 or 21 days old? The audio sounds bad like the voice is springy. She claims to have done 300+ videos. I just want to watch flavoring and I get a lifestyle lecture. Tired, late, missing items/date, poor memory ~ what gives? Prepare yourself ahead of time. Be better. Practice. Be professional if you want viewers to watch.
You likely don’t realize this but I have a dedicated, focused video on flavoring and second fermentation that anyone can easily watch? Seems like you may be misunderstanding the format of RU-vid Lives (which for many creators are an opportunity to be loose, less structured and be real humans to connect candidly with their audience) - that’s clearly not what you came here for but that was always the intention of all my live streams. I also never claim to be a professional - this entire channel is one homebrewer sharing her experience so this is likely just a mismatch of expectations since you clearly don’t know much about me or this channel. The beautiful thing about RU-vid (and life) is that you can easily just exit out of whatever isn’t serving you and find another video or channel or presenter that you prefer. And trust me, based on my watch times and subscriber counts, my viewers watch, so I’ll keep doing what I’m doing. Wishing you well. 💕
Thank you, but what is starter tea. I thought we made it in the beginning and it is already in a jar? This is my first time making it, so would you please explain?
20 drops of food grade orange oil to app 750ml is a fan favorite. I add after 2nd fermentation. Perfect combo. Thanks sister from Thailand for all you do...
Very interesting thoughts on the processed fruit & 2nd fermentation. I've used freeze dried fruit with no issue, fresh/frozen, and organic juices with no issue. The only time I ever had any problem (in many years) is when trying to make a citrus flavor with pink grapefruit, orange, and lime fresh squeezed juices.
You guessed right! I bottled mandarin/orange-rosemary. Shoot me an email at youbrewkombucha@gmail.com with the subject line "RU-vid Livestream Giveaway" and I'll get you hooked up with a copy of my book! Congrats!! 🎉
Habe gerade meinen in die 2. Runde geschickt: heute Ananas. Du machst bestimmt Passionsfrucht - war doch Deine Lieblingsfrucht? Neben all den anderen 👍 Freue mich sehr, dass Du wieder mitmischen 😘 ❤liche Grüße aus Wuppertal, Deutschland P.S.: hoffe, dass wird übersetzt? This is translated?
Just thought I would share a caution I learned the hard way. I used to try store bought juices, and the 2nd ferment never worked for me. Then I learned that many store bought juices have mold-inhibitors added. That was destroying my cultures. Fresh fruits are usually best. Happy brewing!
Use of the word “Gnarly” brings me back to the 70’s. When I was living the life. But you are way too young which tells me that you live or grew up in California…where the term originated. Keep on using it. Cheers!
My folks love lemon ginger for the second fermentation. So after I juiced lemons and ginger, I froze the juice in ice cube trays and store the cubes in freezer bags. It makes prep for bottling much easier.
Doesn’t it have to be dark in first fermentation? I can see is a sunny room, I know I shouldn’t be in direct light, but is it ok to have it in low light?
Thank you so much for all your wonderful informative videos. I was wondering if I can use Trader Joe’s Spiced Chai to make my Kombucha? I have only used black tea so far but I love the taste of their Chai and it is Assam black tea based and spiced with cinnamon, ginger, cloves , cardamom, anise, black pepper, nutmeg, roasted chicory, natural flavor and vanilla bean. Love all your presentations and congrats on the new baby!
