@@cerenyesil4409 great gift for a more advanced kombucha brewer! It ferments quicker and there were some process changes I had to make but if it’s someone that has been doing it a while and can adjust, then could be a great gift!
Hi Kev, great video, very informative, thank you, I produce kombucha in Mexico, and trying to start with hard kombucha also, for measuring the ABV with a hydrometer, would I be measuring the initial SG after F1, or would it be after I add the yeast and 1 cup sugar?
I hear stuff like "don't stir with a metal spoon, the SCOBY doesn't like that" and in this video the SCOBY hotel is a metal container. Is that SCOBY doesn't like metal thing all just BS?
HI, I bought Hop Pellets online from Amazon, I'm not sure if I have to dry then first before I put them in my kombucha? I tried putting them into my kombucha straight from the packed but after a few hours I noticed there was a layer of oil from the hops im assuming?, is this normal ?
@@exory_ I’m not completely sure since the kind I used were dry, but I would follow any directions they provided on the package, it should be pretty similar to add to kombucha.
Should be around 3 to 4 % ABV. Interesting a kombucha based sugar wash tea beer with fruit flavor. A pound of sugar(2.25 cups) should almost double the ABV. I guess some of the lactobacillus in the kombucha would be lower after alcoholic fermentation.
Hi Kev! Does the airlock prevent further fermentation and just allow flavoring? I'm curious because does the lack of oxygen stop the process? If it does continue to ferment, how do you know if it won't ferment too much and not be similar taste to your F1?
Listening to this guy is like pulling teeth or scratching fingernails on a chalk board. Practice your process and get it right BEFORE making us watch a horrible video that is a silly trial effort!!!
Do you cover the lid with a cloth during primary fermentation or do you put the lid on with an airlock? I have some brewing equipment but I've only seen people cover the fermentation vessel with cloth - presumably to allow for lots of oxygen during fermentation.
🎯 Key Takeaways for quick navigation: 00:02 Kombucha *Kev presenta diferentes opciones de recipientes de fermentación para aumentar la producción casera de kombucha.* 02:07 Se *discuten opciones de recipientes de vidrio y acero inoxidable, con sus ventajas y desventajas.* 05:31 A *medida que se aumenta el volumen de producción, se recomienda el uso de limpiadores y desinfectantes adecuados para mantener la higiene del equipo.* 06:39 Se *sugiere considerar recipientes de acero inoxidable por su durabilidad, pero se menciona que cualquier opción puede funcionar según las preferencias del usuario.* Made with HARPA AI
Hello! Thanks for the thorough explanation. I'm trying to understand whether, after being forced carbonated into the keg, is it possible to move the carbonated booch further into individual bottles?(to be able to have it not by tap) If so, for how long/nice will it still be able to keep its carbonation? Thank you!
Yes, you can pour into bottles using a funnel, sometimes takes a little bit for it to settle though. It should keep its carbonation, that’s basically what the kombucha manufacturers do. Not sure how long, I usually drank them up too fast :)
The point he misses is that excessive pressure buildup resulting in an explosion can be caused by the amount of sugar added at the beginning of the second fermentation. Think about it. Adding a lot of sugar is exacerbating the carbonation process.
If you do the second fermentation in the stainless steel vessel and put in a bottle/fridge, it will be flat. So I do the second fermentation in the vessel then put it in the keg to force carbonate it.
Hi, I have a question about using a keg system to prepare Nitro Coffee using a 4-kilogram nitrogen gas cylinder with a pressure of 40psi. What quantity can I prepare until the nitrogen gas cylinder becomes empty?"
Great videos, I’m glad I found them! I’m just starting with brewing kombucha and plan to keg as well. These videos will be very helpful as I navigate through the process!
Awesome video I love how you give some thorough details. Question: what line and ball locks do you use? I don’t trust these chinglish Amazon listings, and want to make sure I’m buying kombucha safe ones for my DIY kegerator setup. Thanks!
Kombucha Kev! Great video thanks for all the info, I'd just suggest a mic to get better quality audio into your videos. Other than that the content was great and super helpful. Cheers!
Can you really do second ferments with the air locks designated for beer? wouldnt they release all the extra pressure, meaning you end up with flat kombucha?
Yes exactly, you wouldn’t capture the pressure. Instead I force carbonate with a keg, CO2 tank, and regulator. I have a few other videos that go into those steps if interested.
Great videos! Pretty much answered the questions I have about kegging kombucha and the whole carbonation process. I've read where some people will seal the keg and let the entire keg naturally carbonate at room temp (like in a bottle) and then put in kegerator. I guess the process of putting the keg straight in the kegerator after filling will prevent "double carbonation"?? (a term I invented)...having the sugar from the fruit release CO2 AND CO2 from the the tank. Have you ever bottled from the keg?
Yes, some people will do the F2 in the keg and let the natural carbonation build up. I haven’t tried it, I was always concerned the fruit would clog the keg, but seems to work for many. Some keg lids have a notch with a hole on the underside. You can use a straining mesh tea bag full of fruit to keep it off the bottom where the straw the keg draws from is located. You need to do this at room temps tho, once it carbs and you put it in the kegerator, the colder temp will prevent it from fermenting further.
An airlock makes F2 anaerobic, which means oxygen isn’t present, since the gasses will eventually fill the space in the vessel and push the oxygen out. Oxygen in the fermentation process can cause mold and oxidation. Also, with fruit in F2, some of the sugars can be harder for the bacteria to eat, which increases the chance of mold with oxygen present. You might be able to get by with just a cloth but some batches may have some negative results.
Hello, Question - during my fermentation with the yeast I got some kind of stringy growth in the fermentation, and on the bottom, there seems to be sediment building up. Is this possible? Is this normal? Thank you!!!!
Hey Kev thanks for the video. Where did you find those gallon jars with the holes in the top for the airlock? Also, is the starter tea just liquid from the scoby hotel? And if so, do replace the liquid the hotel afterward?
Here’s a link to the lid Airtight One Gallon Standard... www.amazon.com/dp/B08DG95YWR?ref=ppx_pop_mob_ap_share And yes the starter was liquid from scoby hotel. I top it off each time.
I thought during your 2 week first ferment you have to have the top breathable with a cloth so flies don’t get into your batch? Can you share how you keep airflow and flies out during 1F?
Hi Joe, you’re right, you need to have it breathable and covered for first ferment. Maybe I misspoke, the F2 is where you can use a lid with an airlock. For F1, I use bandanas and Voile straps. The straps are intended for biking but I like that you can get it tighter than a rubber band so creepy crawlers can’t get in under the strap.
@@kombuchakev8052 , great thank you! I was wondering if you were using that basket to sit on top and sort of cover it then I started thinking no way flies would be getting in between the cracks!!
