Beginners Guide To Fermentation: Bottling + Flavoring Kombucha

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For all you troopers out there who dove into the first steps of kombucha, this second stage is where things get super fun and bring a culinary twist to the process. Bottling kombucha and adding flavors is the best way to create carbonation and make your drink fizzy! So get crazy creative with it and add whatever fruits, spices, and herbs you can think of!
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RECIPE:
Bottling & Flavoring
INGREDIENTS:
Ginger
Fresh mango juice
Find a few glass bottles with airtight seals.
Drop in a small chunk of peeled ginger into each bottle.
Add about ½ a cup of fresh mango juice into each bottle.
Remove the scoby from your kombucha. Reserve 1 cup of kombucha along with scoby for future fermentation.
Fill bottle with kombucha.
Let it sit for 2-3 days to allow carbonation. Make sure to carefully pop the tops of the bottle every night so it does not over carbonate. Serve over some ice and enjoy!
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Опубликовано:

28 сен 2024

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Комментарии : 932

@ethanjoelmicahr6205 6 лет назад

I've been brewing kombucha for about 5 years now and here's a few tips I've learned along the way. Refrigerate your kombucha bottles at least 24 hours before you open them to cut down on the volcano action. Place your bottle inside a big bowl and then open the bottle. The bowl catches any overflow and you can pour it all into your glass. I've lost 3/4 or more of an entire 750ml bottle before I learned the fridge and bowl trick. Happy fermenting everyone!

@mindfulmaggie 5 лет назад

It shows his "burping" his every day though, so wouldn't it be incorrect to refrigerate 24 hours before?.. That's all the time. Learning here! Thank you!

@kcaines Год назад

I forgot about my second ferments and left it for 7ish days, when I opened a bottle 75% of it exploded & hit my ceiling. I've put the rest of my bottles in the fridge 😅I'll be sure to burb and refrigerate when I try another second fermentation.

@ethanjoelmicahr6205 Год назад

Some bottles are so explosive that even "burping" them and refrigeration won't completely cut down on them exploding all over the ceiling/counter. Someone I know mentioned when they open a bottle they cover it with a towel to avoid any kombucha shooting out. That got me thinking ....I didn't want to dirty a bunch of towels so I've started saving my bread bags (they are clean and would have been thrown out anyways) and when I open a bottle I always put it in a bowl and then I open a bread bag and place over the whole bottle. Then I open the flip top lid through the bag and all the kombucha is caught inside the bag and runs down into the bowl. I just throw the bag out after.

@greencoffeemug12 8 месяцев назад

Still haven't started brewing personally but the refrigeration tip makes sense. I used to make yeast-carbonated soda in a half gallon jug and refrigerating it for a few days after the room temperature fermentation was the only way to stop a foam explosion from happening. This might not be true of kombucha but for the soda it was also necessary to have it actually be carbonated, the CO2 wouldn't sink nearly enough into the liquid otherwise (hence all the foam)

@rnngst 6 месяцев назад

If I carbonate in the bottle and after 2-3 days I put in fridge, it will stop fermenting process? How many days can I keep it?

@lindsaynorman9323 7 лет назад

just wanted to say that if you don't have a SCOBY, and don't want to pay or cant, or you cant find anyone who has one. Go out and buy a bottle of plain unflavoured (also called raw or natural flavor) and make your own SCOBY. just pour the whole bottle into a jar (I use a mason jar) then put cheese cloth or something breathable on top and wait about 2 weeks and it will form a SCOBY for you so an initial investment of $3-$5 for the first jar of kombucha but it gives you the SCOBY to make allllot more and its way cheaper then ordering and paying shipping.

@ballerinafarmer 7 лет назад

Lindsay Norman - Great tip; thank you!

@cruisemoma9961 6 лет назад

Thanks for the tip!

@andresbernal9890 6 лет назад

thanks a lot haha

@Sandia49 6 лет назад

Can you buy yeast powder to make a scoby?

@captainautismo2312 6 лет назад

@@Sandia49 boy

@BigDawgTheGreat 6 лет назад

Cool videos... just one thing, as a beer brewer I would be very cautious about the amount of sugars that make it into secondary. The gushers are proof of over carbonation which can lead to bottle bombs. Technically you can still secondary ferment in a vessel similar to what you used for primary fermentation, then when time to bottle you can add a set amount of fermentables (dextrose, table sugar, whatever) to carbonate. Just google bottle carbonation calculator. I think that's much safer and more predictable.

@LifebyMikeG 8 лет назад

this should be coming just in time for everyone who dove into phase one of the kombucha making process. This is by far my favorite step since you can get super creative with the flavor combinations!

@j.rwraps9079 8 лет назад

Is it okay if kids and teens drink this I'm 15 and want to make some

@deedeemooreco.2304 8 лет назад

TY. My first try making this. So far, so good, thanks to you. Used blue bottles exactly like those, so time will tell.

@lukasgoodrich9414 8 лет назад

+Jeff Ward What are you talking about?

@lexip396able 7 лет назад

Brothers Green Eats thank you for the video! I'm so late, but happy I've found it!

@xavior151 7 лет назад

@Brothers Green Eats, HEY if you live in new york (specifically, new york city), can i get a piece of your scoby???? Thanks in advance!

@dim8885 8 лет назад

I have just started to make kombucha - I have my first batch in the first fermentation process. I even grew my own scoby. I'm anxiously waiting. I have watched many, many, many videos on making kombucha and I have to say, these two videos that I just watched of yours are in the top! Thanks so much!

@KristenWack777 7 лет назад

Dont forget turmeric root! The medicinal benefits are exponentially more beneficial when they've been fermented!

@lexip396able 7 лет назад

kris777 very nice tip! where do I get it and how do I use it?

@Al-mq1pr 7 лет назад

you can get tumeric root at some grocery stores. It's usually next to the ginger root.

@lindsaynorman9323 7 лет назад

may sound weird but if you use turmeric add some black pepper as it really ups some of the health benefits of it namely the anti inflammatory properties....though not sure if black pepper would mess up the ferment or carbonation

@tony_25or6to4 6 лет назад

Lindsay Norman adding cardamom and some other spices could turn that into chai kombucha. That might be tastey.

@BasedRoots Год назад

Good to know.

@JustLindsayH 8 лет назад

Try vanilla bean and prunes. SO good!! Another good thing to point out is how different the taste will be depending what kind of tea you use. I personally like it best when I use green tea.

@KNP02 6 лет назад

Lindsay Hughen omg! Sounds like a great combo! I do strawberry and sweeten with stevia at the end so it tastes like strawberry soda. But I will defenitely try the vanilla & prunes soon!

@despuesdelatribulacion7613 5 лет назад

Lindsay Hughen together, or in separate bottles?

@jibjub2121 3 года назад

that's a great idea, gonna try that combo. Also, my fav is to use 2 black teabags and 2 green tea :)

@Nathouuuutheone 7 лет назад

* a few drops of kombucha splash around * "My kitchen is ruined" hahaha

@RyeDoe 7 лет назад

Hey just a tip, I found Grolsch premium lager that comes in the 16oz fermentation bottles and it's cheaper then buying them on amazon (from total wine) I just purchased 8 bottles for less than $15 out the door. Cheaper then just the bottles and you get beer out of it.

@Catgrass755 7 лет назад

RyeDoe hells yeah

@MeganLinford 7 лет назад

RyeDoe I do the same!

@tony_25or6to4 6 лет назад

But aren't the Grolsch bottles brown? Hard to see your kombucha

@winebox 6 лет назад

Tony P why do you need to see it?

@michaeljohnston777 5 лет назад

LOVE THIS COMMENT!! I've used them for other things and it's great beer too.

@IrsidaSheshi 8 лет назад

Thanks so much Brothers Green for this video. Been wanting to make Kombucha for so long. My advice to you though would be to not shake the bottle or move it at all before opening it because then it will just cause that beautiful explosion you just experienced there :D. I would recommend putting the bottles directly in the fridge after 3 days in the dark corner, this way you avoid further explosions. Also, keep the kombucha in a dark, dry place. You don't want the sun or too much light to hit it because then it gets too carbonated too fast, it tastes like vinegar almost. I hope these tricks work. I hope to try them myself soon. Thanks again and please consider doing some Middle-Eastern recipes. I am in Canada and work with Syrian refugees sometimes, so it would be nice to learn how to cook something for them.

@specialk22tt 8 лет назад

Solubility of CO2 in a liquid increases when the temperature decreases so make sure you chill your kombucha down real close to freezing for highest carbonation and to help prevent this: 4:00

@gohabs9 8 лет назад

wouldnt higher carbonation cause more of that?

@specialk22tt 8 лет назад

I assume you're asking if more carbonation causes more bottle eruptions. Theoretically yes, however if the liquid is very cold, less CO2 will escape via gas if it has been dissolved thus leaving a smaller eruption with a higher carbonated liquid.

@samipso 8 лет назад

I can attest to that one. I work in a restaurant serving carbonated drinks. The bottles tend to overflow more now it's summer.

@BALLTONGU3 7 лет назад

cold temperatures with booch, actually rids of the carbonation..natural carbonation is not the same as soda drinks

@havextree 7 лет назад

rien dick not really, but chilling it will slow down/stop fermentation. I've had chilled carbonated komucha from the store and home made.

@anorenbergs 8 лет назад

I would suggest to freeze some kombucha tea in the ice tray to make ice cubes to chill down your "secondary kombucha drink". Kombucha ice cubes would keep the flavor - as the regular ice cubes would dilute it. I noticed that due to a small amount of alcohol, kombucha does not fully freeze in the ice tray - the surface of the kombucha ice cube is sticky, but that's alright, just pop several kombucha ice cubes out into your glass and pour over your secondary brew. Thanks for the video!

@Chemeleon15 7 лет назад

Aivars Norenbergs the stickiness would be the sugar. Things with high sugar content also take longer to freeze(need lower temp to freeze). The sugary part gets pushed out as the water part freezes.

@anorenbergs 7 лет назад

Bingo! That's it.

@eliselester8304 7 лет назад

I thought that the bacteria eats a lot of the sugar when you're making kombucha, that's why It's a healthier drink option with very low sugar content. For example, one brand of grocery store kombucha Is 2 grams of sugar for the entire bottle. Is that not so with homemade kombucha?

@Chemeleon15 7 лет назад

Elise Franz At home the fruit juice added for carbonation adds sugar that might not be completely consumed if too much is added(also exploding bottles). For making ice though, it could be the sugar or the alcohol affecting the texture, if it's sticky either it's sugar or bits of fruit

@trenchantsometimes5149 6 лет назад

Thanks for making this nice, clear, slowly- spoken but not blab, blab, blab video. Great job. . I subscribed.

@Bella-pg6nf 7 лет назад

You were moving the bottle! That's why it exploded! lol

@ninakitchens5098 6 лет назад

I don’t even make my own and I saw that one coming. I’ve had store bought ones give me a good spray in my car! 😹

@dh31021 6 лет назад

hmm.... I think it was done on purpose

@africanpride69 6 лет назад

That's now why. It's those long neck bottles, and maybe what he used to flavor. I stopped using the long neck bottles and switched to canning jars.

@cferrario40 5 лет назад

africanpride69 so I can use my regular canning jars and lids?! The seal is as good yes? I have more of those to experiment!

@lindamyers1386 5 лет назад

I use canning jars for my hubby's. He doesn't like fizzy things. I love fizz so I use the long necked bottles for mine. I must chill mine well and keep the bottle very still before opening and still I get spew. I even had one pop off to the ceiling in my kitchen once. I love to puree strawberries into my 2nd ferment. My fav flavor.

@meghanbugg 8 лет назад

Thank you for posting this! I have been brewing kombucha for months but haven't been feeling like I've been doing it just right. Your tips were super helpful! :)

@MalyssaAK 8 лет назад

you guys really need to be on the food network!!! you guys are so fun, unique and creative!!!

@kassenz 6 месяцев назад

Thanks for making this video In the past ive experimented with making beer, cider, and mead. This seems like a similar process and equally rewarding. I like trying different yeasts and water too. Spring water, mineral water, club soda, tonic water...ect. And different honey too. Fireweed honey is my favorite so far, noticably different than white sugar.

@moffitthomeimp 8 лет назад

You may have already answered this but once I am finished with the second fermentation, I am clear to put it in the fridge and not worry about it conitnuing to ferment? It won't burst if I leave it in the fridge for several days? Thanks so much for your videos!

@julianjauregui2938 3 года назад

You ever get an answer

@rgraz4929 2 года назад

When I make my ginger only Kombucha, to get a good fizz, I also add 2 teaspoons of sugar water to each bottle.

@Bepike 7 лет назад

How do you store the scoby if you don't make another batch right away? Room temp? Dark space? Fridge? Also, better to begin the 2nd ferment in a dark spot or open spot okay?

@slien100 7 лет назад

I have the same question...

@islachica5787 7 лет назад

My friend put hers in a sterilized container with 2 cups of liquid from the original F1 batch, in the fridge. She has had to travel for several months at the time, and it has always worked when she starts a new batch.

@jaykkinell7267 6 лет назад

Never put your scouby in a fridge it kills it

@dianac52176 4 года назад

I have been making kombucha for several years now, and when fresh fruit is not in season, I use frozen fruit. Delicious.

@e-dizzle6141 8 лет назад

I used ginger and blueberry

@ninadubrovsky2229 4 года назад

So a few questions for the creator. 1. When your scoby starts to grow new layers, do you remove part of the layer or give away the whole thing? Will it regenerate if you cut it, or hurt it? 2. what do you do with the scoby if you're not making another batch? Will it continue to live in it's environment or do you have to continue the process constantly? 3. I have a small kitchen, similar layout to yours and I'm wondering where you got all of your storage items! It'd really help me and my productivity in the kitchen lol.. THANKS!!!!!! This series was super helpful!

@thebuffalodude 7 лет назад

@ 2:30 I love the way you're explaining how to make sure you have clean hands when you're making the tea and at that exact time you pick your nose and rub it all over your hands. 😆 Good job!

@gerardoli892 7 лет назад

hahahah good eye!!!

@carlaibarra7766 5 лет назад

This guy is seriously gorgeous. And thanks for the Kombucha knowledge I was recently gifted a scoby. This was very helpful

@fudroysmith7948 4 года назад

Gin mixes very well into buch. Try it if you haven't!

@angiem1124 7 лет назад

No no soap, use apple cider vinegar to wash hands and all containers and utensils.

@everevelyn1094 7 лет назад

Angie Mohr. Isn't that how you can get kombucha eels? I heard to only use distilled vinegar for this reason.

@nukey555 7 лет назад

Angie Mohr i used Dish soap and rinced everything with hot water couple of Time, hope i didnt ruin it but it taste good and no bad smell so

@weetzybat 7 лет назад

ugh soap is all that is necessarily. Just don't have it be anti-bacterial soap, a natural soap is best (I asked the esteemed Kombucha Brooklyn about this). Whatever you wash it with you just have to make sure to rinse it well with water

@ramonebills9318 6 лет назад

Do you wash your dinner plates with soap? Otherwise you're killing the good bacteria in your stomach then; according to your logic..... Besides you have to rinse the soap off with water and dry it with a hand towel afterwards.... Meaning there is no soap left behind....

@alexreignz1 5 лет назад

Angie M distilled white vinegar otherwise you damaged the SCOBY

@randystache78 6 лет назад

That cutting board @ the 4 minute mark is amazing!

@LifebyMikeG 6 лет назад

my dad makes them and you can buy them handcraftedbybruce.com

@sametty 4 года назад

Change speed to 1.25x. You're welcome.

@BMarie774 3 года назад

I saw a guy who made this thing that almost looks like a cheese press, so that he can slowly open bottle bombs without them exploding and there’s a little pan underneath to catch any that does happen to overflow. It’s so neat and I’ve just bought all the stuff to make it.

@LiveLoveLevelUp 2 года назад

Thanks, i made my first batch and am on to phase two. threw some apples and grapes in a few, and apples and lemon in another lol, Just what I had lyin around. Idk couldnt wait. I then threw both scobies with the fluid into a small container and into the fridge, hope that keeps them good till I start the next two batches. Woot! So ez and yet I feel like an alchemist.

@richspizzaparty 7 лет назад

KOM-bucha. It's...COM-bucha!

@Athecubus 7 лет назад

I like how legit you make yours. Some other videos seem skimpy to me. I've never tried kombucha before and I'm going to buy a bottle and try it first before making it if I like it. I love your teaching videos and your cooking videos!

@Amazonbie 4 года назад

I’m in looooooove with your kitchen. I love that it’s small but organized

@aarongreer1657 5 лет назад

Question: Do you (any of you who know what you're doing) ever filter the schmutz from the second ferment? Or does it just sink to the bottom and you don't worry about it? Also (OK, this is questions, plural) do you recommend second fermenting in a bunch of smaller bottles, as in the video, or does it work just as well to ferment in one large jar and then distribute to smaller bottles? Comment: This was really helpful. Thanks brother.

@Makermook 3 года назад

Between part one and part two, I just started a 2 gallon batch. I'm a fan of ginger, so I think I'll pick up some ginger root next week and see what I can come up with. Thanks!

@monsieurbernoulli8101 7 лет назад

They named it scoby, but actually it looks more like a shnortz

@Chemeleon15 7 лет назад

Monsieur Bernoulli it think it's Symbiotic Colony of Bacteria (and) Yeast(i think there's also some fungus involved)

@arturmo1046 8 лет назад

Nice. My parents did it in the old days. Now it's my time. Thanks guys :)

@sandytw5229 7 лет назад

Love the Zebra Chopper, where did you get it?

@tony_25or6to4 6 лет назад

You can get one of those containers with a spigot at the bottom. Then you can bottle the kombucha without disturbing the scoby.

@pieceofgold1 6 лет назад

THIS IS ONE OF THE BEST VIDEOS I 'BE EVER WATCHED ON RU-vid. VERY CLEAR AND UNAMBIGUOUS. ARE YOU A TEACHER?

@chelcie3 8 лет назад

Great video and I'm definitely trying this. I would suggest using a racking cane from Amazon or a local brew shop to bottle with. It'll help stop the "fizzing"? you get when you pour it in with a funnel.

@veganfoodsforsoul3843 Год назад

Hi how can I use the racking cane in the bottle for my second fermentation flavored process? Thank you ☺️

@deonnalovelace9993 7 лет назад

how much can you drink in a day?

@Burstame 8 лет назад

Just ordered Komucha. Can't wait to try it out! Thank you so much :) I just hope is not the end of series with fermentation.

@isabelladavis1363 Год назад

Can’t wait to get started maybe add some elderberry flowers in the summer…ummmm yum

@RadicalMothering 6 лет назад

I just opened and sampled a second ferment of mulberry. We picked the berries from the tree in our yard. I am bummed I only made one bottle because it is so amazing.

@stepstepbrother6605 8 лет назад

Mango blackberry just as you show it 1:13 looks like a very good idea. I think that I'll try making some in a few hours. Thanks.

@seashellsscapulars6909 2 года назад

Thanks! I get my scoby this week from a friend. Off to the races!

@elishamoretti6316 8 лет назад

Super Helpful video . I say this has to be straight on right to the point video, and best I've seen outta the 100+ I seen. Thanks a mill

@xihearthype 5 лет назад

my recommendation is to use a larger jar to second ferment in. after you get the desired amount of flavor or carbonation then transfer to bottles. in my opinion you're losing a lot of your brew when it overflows.

@sheilajoyforones5493 2 года назад

I made a mango flavoured kombucha, let it sit for 3days, and the moment I opened it, from 1litre to 350ml, lol made a huge mess and left with so little, but its taste great!

@mimib6253 6 лет назад

I've been inspired to try brewing my own wine.....it is soooo easy, the only thing ya need is Good quality fruit juice and sugar...if you're just using straight up fresh berries you don't need to add ANY yeast, since the skins will make their own yeast naturally with water.... (BTW ive just used regular or bread yeast and that worked fantastic for me) making wine is similar to the first brew of kombucha in how simple it is, only instead of a SCOBY pancake it's just yeast

@bluesdog88 5 лет назад

Why would anyone hit the thumbs down button? Good video, thank you!

@dddennis1214 6 лет назад

Great video! Making homemade kombucha has intimidated me in the past but after watching your video I'm willing to try.

@mickmoriarty7780 5 лет назад

My late wife and I used to make giner beer from a ginger beer plant and then she developed a 'grown up' drink using oranges and lemons. man it was explosive, haha. I guess we were making a sort of Kombucha without knowing it. Great video, thanks. By the way Grolsch Beer is a good source of swing top bottles and you get to drink the beer as well.

@dwolrdcojp 8 лет назад

KOH M BU CHA

@SahajKhetrapal 7 лет назад

Gotta love your passion! been following your videos for a while Thankyou for posting this mini series

@LammaTavis 4 года назад

If you know you have high carbonation refrigerate before opening - the colder it is, the more CO2 can remain dissolved in the kombucha.

@curcuma-chris7276 3 года назад

I just use the big bottles and leave more Space ... means that I just fill them up 3/4 😉 so that I'm able to control the carbon better while opening the bottle.

@Aaron118247 7 лет назад

Weed Kombucha??

@DaDutchGuy95 7 лет назад

make it happen, let us know

@Bananamanagram 7 лет назад

Aaron118247 I had the same thought. I'm gonna try it out after I get started.

@islachica5787 7 лет назад

I'm ALL IN! Let us know how it works out. Test some ABV as well! ;)

@patches_kitty 7 лет назад

Cannabucha

@patches_kitty 7 лет назад

RU-vid it dr colly has a recipe email the dude

@AndreaInternauta 8 лет назад

PLEEEEASSSEEE upload the kimchi tutorial! i eat a mostly vegan diet and it's been impossible for me to find kimchi without animal products in it! thank you. Love your videos, guys

@jamietownsend3677 2 года назад

Mango BOMBS. Still finding mango places A YEAR LATER!😂 I’ve never had any other fruit get as fizzy as mango.

@Basic00Name 8 лет назад

why is this shit manly? because it is only ferment (for men). no ? ok ill get out of here.

@TabzeeKat 8 лет назад

@martinsmotic5059 8 лет назад

damn, that was bad

@petter2739 7 лет назад

Kombucha is actually very ferminine

@MissSosy 8 лет назад

I have recently discovered this world of fermentation and I've tried making beetroot kvass. I'm lucky it's hot where I live so it ferments super fast but I still have some issues with it especially when making a second batch it doesn't work as the first one. I'm still experimenting with different ways and I wanna try sauerkraut next. I hope you continue with these food fermentation videos it would be interesting to see what you make!

@Mike-ck3wi Год назад

Thanks! Looking forward to making KAMbucha!

@061356 7 лет назад

Abs the best description EVER!! Thank you!!

@adrianthayn3110 4 года назад

Refrigerate before opening. co2 dissolves better in cold liquids

@upsidedownshell 8 лет назад

Your the coolest cook combucha guy!

@dennisclark-green4945 8 лет назад

love kom I do second ferment for only 3 days then put inside frig by cooling it it does slow down the fizzy ! this away no bombs when u open them, lol

@Therightway76 7 лет назад

Solid Workshop! Much thanks!

@ghousemiah 8 лет назад

A good video on kombucha .Thanks Brothers Green.

@barbaracarbone4658 5 лет назад

Yea love this stuff. I make my own too..and 2nd fermentation is the best! Ty for sharing.

@SouthFloridasRestaurantGuy 5 лет назад

Great job kid!!

@Nadine---- 3 года назад

Thank you that was complete.

@naturligfunktion4232 5 лет назад

Just started my first batch! So exited :D love from sweden

@ericwolff2700 4 года назад

Ferment mead. It's cheap and comes out to like 14%-18% abv

@BedoBedo0 8 лет назад

The problem is that you have a living fungus eating the sugars in the kombucha and making CO2 gas. Im pretty sure that you cant make new kombucha out of the one you bought in a store, right? thats because the one of the store its pasteurized (has no living fungus), if you dont do that the bottles will explode if the pressure is not released. Great video, my aunt use to drink that, weird ass brebaje hehe, cheers from Argentina

@katiamartinez4049 4 года назад

Great explanation!! Thank you! Tomorrow I will do it!

@bonnierodger7719 4 года назад

Thank you! I am no longer scared of making it! Aloha!

@kellogsbigmix 8 лет назад

I hate wasting Kombucha popping a top! Yeah, that first ferment was straight vinegar and I drank all of it! The second batch much better 2F with whatever fruit I had and ginger!

@twinfin8571 4 года назад

Refrigerate before opening. If there’s still too much carbonation put a plastic bag over the top so it doesn’t squirt all over. If you want to catch the part squirting off, put it in a bowl before you open it with the bag.

@michaelbuckwash2412 3 года назад

This video was posted four years ago! I’m curious if you’re still brewing kombucha still in 2021, sir!

@andyjones945 7 лет назад

Cam-Boocha, love it.

@SaraPurvey 2 года назад

Let's shake it up and not know it's going to spew out everywhere!!

@nate4166 6 лет назад

Awesome video man. I can't wait to try this. Thanks!

@rafaelrocha1983 4 года назад

You should put less sugar (less fruits) into it, certainly it won’t be overcarbonated, it’s the same math as the priming at beer (6g of sugar per Liter).

@andvil01 5 лет назад

For better carbonization you better know how much sugar you put in for the second fermentation. About 6 grams per litre is perfect. Maximunm 10 grams. What that is in imperial I don't know. Just join the rest of the world. Mango juice have about 8 g sugar for 100 g. Means for a half litre bottle you can put in 30-50 ml juice. And then chill before serving. I made kombutcha before, but now it is mostly beer, cider and soda. At home and at work in the brewery.

@mypinkrabbit 7 лет назад

Salud, much wellness to you, Enjoyed your presentation, looking forward to making it. Thank you & take care.

@joanne4514 3 года назад

just put a cloth or small kitchen towel over the bottle before you open it! it will contain the mess a whole lot ! :)

@laurieserba6528 7 лет назад

Love your video's! Very, very informational !

@annetteburke4737 5 лет назад

How do you use ginger? How is it prepared? Paste, powdered, slices? Want to try some with ginger added. Thanks

@DOJ77 8 лет назад

Going to start mine this week. Ty.

@cmug1220 7 лет назад

Really good videos. Thank you. Excited about giving it a go

@MinxyBlue 6 лет назад

Can't wait to start my first batch!

@sarafiercely 5 лет назад

Useful and right on point! Watched on 2x.

@glorysasser5541 7 лет назад

Excellent tutorial!

@MrsFloridaChick904 8 лет назад

Can you do a video showing that you can cook with it.tfs

@gigglehertz 8 лет назад

Cooking would kill the probiotics. I think making mixed drinks with it would be cool though.

@catarinatang980 7 лет назад

Hi, thank you so much for showing how to make this drink! I want to find out, the amount of kombucha liquid left behind should be enough to soak the scoby + 1 extra cup for your next batch - that means you will use this left over liquid in place of the black tea in the beginning? how long can the drink be kept in the fridge after the 2nd fermentation?

@rkatika9 8 лет назад

Haha, you're not supposed to shake it before opening :))) thanks for the suggestion, I will try with the fruit juice, as I was using passion tea for flavoring.