Thank you for making these videos. They were EXTREMELY helpful!! I am new to all of this and your videos were clear, concise and informational in a way that anyone can understand how to make Kombucha from scratch. I checked out a lot of other videos and yours are certainly the best. Again, THANK YOU!! 💚
I've been using plain cane sugar for second ferment for awhile. Decided to mix it up and used mango puree. Made quite a mess. When I opened the bottles after they sat for 4 days quite a bit of foam came out. I really didn't have much actual booch left. In some other video they added some sugar along with the mango..think I'll skip that. It tastes pretty good..what I have left.
The actual fibre/pulp of fresh fruit sends the yeast and bacteria into a feeding frenzy and they generate alot of carbonation. The pulp + whatever new pellicle that starts developing in the bottle also adds alot of 'structure' to the resulting foam, so it gets very frothy and can push almost all the liquid out the bottle top. Straining the pulp out and just adding the juice to your second ferment, or chilling the bottle very well before opening, coupled with some quick pops of the cork off and back on again a couple times when opening should help reduce the amount of foam and kombucha loss.
@@TheRogueSymphony actually I put one of the bottles in the fridge prior to opening and it was fine. Lesson learned. I should have known really. YEARS ago I was brewing beer and I included some raspberries. Middle of the night it exploded. Still some raspberry seeds in that kitchen ceiling I suppose!
Oh no. Sorry about the mess. I try to ‘burp’ my bottles 1-2 daily to prevent too much built up pressure. But even then sometimes I have a really carbonated one. Only way I found to save it is opening over a large bowl to collect all the overflow to still drink and enjoy. And opening only a little then close and repeat
@@Leelalicious I put one of the bottles in the fridge prior to opening and that helped a lot. I'm going with the mango again as I really liked the taste but it goes into the fridge after second ferment
I got mine years ago at Walmart I believe. This one is very similar amzn.to/42ztsjF (I've linked all products I use or closest equivalent in the description)
That's a good idea for a next video. I use culinary tweezers to remove fruit that doesn't want to slide out. And if the inside seems to get stains I add rice and a little water to swish around. For really stubborn stains my mother-in-law showed me a trick of using a small piece of a mesh scrubber and gravel, pie weights or other heavy beads. Shake them all around in the bottle with a little water until it is clean
This is such a useful video. My most favourite flavoured kombuchas were the ginger ones but I’m definitely going to try frozen fruits especially raspberries! It’s not the usual way but I had been adding extra water to my second ferment 🫣as it seems to produce a lighter tasting kombucha - less sweet and acidic. I eyeball how much water I add with the fruit juice or syrup but yet to find another person who is doing the same and can advise me if there is another way to achieve a less punchy flavoured kombucha. Any advice would be greatly appreciated🙏🏻
If you want your second fermentation to have a lot of fizz (carbonation) you need an air tight bottle. There are other bottles and caps you can try to close as tight as possible. But usually flip top bottles with the rubber seal will give the best result in a home setting
