Welcome to your Kombucha Hub. My goal with this channel is to help kombucha brews of all levels. I make the kombucha process easy for beginners with simple tutorials but also provide advanced topics for the more seasoned brewers. There is so much you can do with kombucha and the SCOBY. Any topic you could possibly imagine about kombucha, I'll have a video on it. Take a little time out of your day for YOU and have fun with something that is healthy.
My name is Liz Sullivan, mom of 4 and a quantum healing hypnosis practitioner. I started making kombucha in August of 2012 about 2 months after discovering it. It quickly became a passion along with skating, gardening, and raising emotionally intelligent kids.
Leave me a comment if you have any questions or feel free to shoot me an email at eliazabethsullivan1203@gmail.com
You can also connect with me on Instagram instagram.com/allthingslizs/ Past life regression hypnotherapy QHHT - facebook.com/lizsullivanqhht
@@Mannat-e9q thank you for the question. It can still be a challenge. I have to talk myself through it and let go. Meditation helps. I also remind myself that my appearance has very little to do with life. 🙂
Has anyone ever had any issues using honey in their 2nd ferment? My husband really wanted me to do a lemon kombucha this time, and since lemons don’t have a very high sugar content on their own I knew I was going to have to add some kind of additional sugar. So I juiced a bunch of organic lemons and sweetened the juice with honey, and then added that to my bottles. I live in Texas, and it has been HOT here, and my 2nd ferments have only been taking 3 days in my storage room that stays at about 85-90 degrees F. But this batch has been in there for 7 days already and still has zero carbonation?! I’ve been making kombucha for 10 years and I’ve never run into this issue in the summer! But this is the first time I’ve used honey to sweeten a 2nd ferment.
Hallo sorry for bothering I don’t know if my kombucha is doing well i started brewing recently and gave one of the new scoby’s to my aunt because of the health benefits. It looks like its forming a blister ontop, how will i be able to sent you how looks because i am unsure ❤
I’m so happy I found your channel because I love kombucha and decided to give it a try at making myself so I started a scoby from store bought kombucha on February 28 and last week I finally started to do my first batch but I have to clue what to do next. I want to try all kinds of flavors
I am so happy you are here. Check out my Playlist how to brew kombucha for beginners. I break down each step and do it with you. The videos are straight to the point ❤️
No. Even plastic will work but I don't recommend it..not everyone has the money or has it but doesn't want to spend it on bottles. When I first started I saved all my bottles from the store brands and cleaned them. I know plenty of people who use old spaghetti jars for their booch
I found this recipe a year ago and thought I had commented then absolutely love your recipe and this is my second year making it … have a batch brewing now from fresh flowers and yours as well thank you for turning me on to dried elder flowers … now we can have this all year through a super syrup over vanilla icecreme ❤️❤️❤️and special for friends and family stay blessed
It is a great video. But I will use agar- agar to replace the beef- gelatin. You have to wait til the gel cools down more, before you add it to the kombucha. ( Room temperature). Two cups of kombucha could be quite acidic in your jello.
@@KombuchaLiz Thank you for your reply. I appreciate. One more question I have my Scooby actually keeps coming up, two days of fermentation and each day I have to push it back. I am just afraid if it stays out of the liquid it will catch mold but me keeps pushing him back and opening it every time makes me think I will invite the mold. I don't know I am very confused. What do you suggest I should keep pushing it every day for 7 days. ( I usually like the taste of my kambucha on the 7th day). Once again thank you for taking time to reply.
Scooby always dead, that is a bacteria in the liquid alive. You don't need a Scooby to brew kombucha, you need healthy starter tea(kombucha) why do you confuse your subscribers
Hi there, I have mold on the baby scoby (the one that grows on top). Now, The mother stayed at the bottom... I'm just wondering to use the same mother to start a new batch or to get rid of it and start fresh with a new one?
looking for more info..skobys .. money and than selling the product..i am ready but get over whelmed and simply do nothing but fill my fridge...with booch...labels ? bottles? tea? channel? looking forward to some advise about how to proceed..... CongratulationsI have little money to invest and am also looking for a way to generate income from home... on your success I am so happy for you and your family.....i cannot wait to hear the rest of your story....hope u can post soon...🙂
Just started doing the bucha thing (though I've consumed for years). After I've watched a bunch of your vids (your easy on the eyes!) I came across this one. Happy you found something you like and I expect a number of youtube channel folks get to this point. Money should only be part of it....if it helped you through some challenging times it's all worth it. Good luck!
I put 6 tablespoons of freshly squeezed lemon juice in my batch as I make it. I got this tip from the company I bought my scoby from. This helps prevent mould.
hello... so for 1 gallon for f1. you steep 6-10 tea bags add 1 1/2 cups sugar and fill the gallon jar up the rest of the way with water.. and our in your starter and skoby jar.. let ferment 11-14 days and it is ready?
