Sis is pumped and pulled we know where that kombucha money went mama she said “I don’t age mama not with this empire” I always thought he was some old hippie gray beard man not some WeHo queen im gagged
Hes literally not giving her any energy back. Hes like an emotionless robot. My advice, maybe show your viewers an actual indepth side of yourself. Hes just selling it the whole video.... cringy. But on another note, your kombutcha is super yummy
@@conexos2007 agree, I actually like that he's not trying to be more high-energy to match Brittany's. also don't see the robotic thing some people mention, he's actually quite humorous
It is the most hilarious combination of humans and I love it. One time I was complaining that I didnt like my best friends girlfriend because she doesnt laugh at my jokes and my sister's boyfriend said "not everyone is like 'farts, poop, hehehe, Haha'" and it really hit me deep and I have never recovered.
After Cody Ko's video where GT invites Cody and and Noel to his house after they teased him, I'm convinced this is one of the coolest dudes on the planet
i've become such a fan of GT, he seems so genuinely happy to teach & laugh with the jokes made about kombucha! still don't like it, but he's definitely likeable 😂👍🏼
The fact that fungi are more closely related to animals than plants makes me feel really bad as a vegan that loves to eat fungi. I regret eating all the mushrooms I’ve ever eaten. 😕
clicked as soon as i saw brittany, subscribed because GT Dave is so classy and chill! Literally RAW and ORGANIC i love it :) can’t wait to try your kombucha next time i go to the US! ps. loved the whole video with cody, GT is out of this world, cool guy!!!!!
I used your ginger kombucha to make my own SCOBY and now I have a continuous supply of kombucha. It was a quarantine project I did out of curiosity, it’s probably a lifelong project now. Thanks!
Dave keeps up with internet trends, that’s why he made a video with Cody and Noel and now kombucha girl. He brings on funny people who have used him as the butt of their jokes and laughs along and educates them on kombucha science
Just in case you didn't know, wine and beer are also fermented bacteria and yeast, yogurt is fermented milk and some cheeses need bacteria to be made, it's pretty common; not only in kombucha.
This video just kept getting better and better! I love the personality in it as well as the quality of the information and it’s presentation! Been drinking with y’all for 5 or so years, keep it up!
GT is doing it different from almost all Kombucha instructions; such as Dave's adding kiwi juice for the 1st Fermentation instead of crystallized sugar to make the sweet tea. Also the 1st fermentation seems to go for 30 days opposed to 10-12 days. I wonder if it needs that time for the carbohydrates to be active for the digestion/fermentation. I'm curious if anyone else uses juice instead of crystallized sugar in making sweet tea for the 1st fermentation?
Your mango kombucha IS GASSSS! I haven't had it in a while but honestly GT comes off as such a warm, genuine, sweet soul that I really want to buy more to support GT's
Most of my scobys were born from GT’s. I just put some in a jar, cover with cloth and a rubber band and give it a few weeks to get thick, suspended in a very strong starter liquid. I then take more GT’s in a jar, and also add a splash of the super strong original if I wanna create another scoby. For a batch I just brew a really good whole black tea, add pure cane sugar, then ferment in a large jar, with a little starter liquid and a scoby. You can also duplicate scobys by peeling them into smaller pieces. I don’t like the chunk method, but some people say you can cut a chunk and grow one that way. I’m positive you can, but it won’t be as uniform and may cause unbalance in Joe the scoby floats. Once I’ve got my brew, and I like a STRONG kombucha which is why I think GT’s is best, I flavor with herbs, fruits, whatever I decide. Juniper, cardamom, and dried mulberry is a favorite. I also love ginger, lemon, echinacea elderberry. Coconut…doesn’t work very well but I have had success with using a black tea that was toasted coconut flavored, as just a flavoring. You MUST buy bottles made for fermentation. Or..just reuse GT’s bottles. I just clean the labels off and reuse their bottles. They have to be for fermentation, those decorative flip top bottle will not be sufficient. Anyways, I think everyone should make kombucha, it’s super fun. If anyone reading this tries it, good luck! It’s so easy! Don’t over stress it. You just need to be clean, you don’t need to be in a sterile environment. I used to stress over the slightest “contamination”. Just sterilize your tools, bottles, and jars in boiling water and with soap and water first (do so safely or your glass may shatter if suddenly exposed to changing temperatures, both hot or cold), and make sure you wash your hands and counters and pans well and you will be fine. I’m now actually researching fermentation using open air vessels to purposefully contaminate and introduce yeasts etc to something. It’s not nearly as scary as some make it seem, but you do need to be mindful of safety. I suggest drinking lots of store bought kombucha first, even letting one go bad on purpose so you can know what to look and smell for. Mind you, even for store bought kombucha leaving it out…will likely not cause it to go bad unless it’s been exposed to air and contaminated badly or half drunk. A lot of the times this seems to happen when they are not just exposed to air, but leak out and thus bottles are only half full. So don’t fall victim to that “I don’t wanna overfill them and risk them exploding!” Nonsense.
The thing is, he probably realizes that a lot more people are too lazy or just not interested in making their own. I've given homemade yogurt to coworkers many times, and explained how to make it, and gave them instructions. Not one of them had tried it except for one. Sometimes, it's just easier to buy it already pre-made.
Awesome vid! If I wanted to grow a SCOBY without using sugar (cane, etc) - is it possible using pressed kiwi juice or should I grow the initial SCOBY using a bottle of the GTS Raw Kombucha + Tea + Sugar? Thanks!
Right Now I am drinking his lemon Berry flavor. It is fantastic and tastes better than any soft drink I have ever tried. Have been using these products since 2005 or so.
I have a legit question. Does kombucha expire ? I have an opened bottle that’s half full and I’m wondering if it’s okay to still drink after a week. Is the kombucha still alive? And does it ferment more ? Thanks
"GT Dave was born in 1977 to Laraine and Michael Dave as the youngest of three sons.[2] In 1992, a family friend gifted them a SCOBY which had been given to her by a Buddhist nun.[3] Dave's parents began homebrewing kombucha when Dave was a freshman at Beverly Hills High School.[2] Dave's parents and older brother Adam immediately took to the new drink, however Dave thought it was weird, later recalling that "I thought, 'everyone thinks we're The Addams Family.'"[2] In 1994, Laraine was diagnosed with breast cancer and underwent a lumpectomy and a year of chemotherapy and radiation.[2] During her battle with breast cancer she drank the homebrewed kombucha and after she beat the disease attributed it to the health benefits of their kombucha.[2] Dave, who was taking business classes at Santa Monica College after leaving high school early and receiving his GED, began homebrewing kombucha himself with the intention to bring it to market.[2" *Not medical advise* So guys. It's safe to say the kombucha cleared up the cancer. No need to do the medical route of radiation and chemo. Just let the kombucha do the heavy lifting. Capitalism got me cracking up.. Lol
GTs: is there any noticable difference in making a SCOBY using GTs classic Original vs the GTs current Original? Was thinking of trying to find some Classic Original to see but it's hard to find. Thoughts?
What's weird is that you don't need the pellicle (what he refers to as the scoby). You just need starter tea (which is actually the scoby). The scoby forms during the fermentation process.
This is lovely and I have used your black bottle brews to make generations of scobies and many gallons of this healing drink - it’s astonishing. But I am puzzled why the “7 days later brew”. Should it not have a very clearly defined scoby at the top that floats above the brew, and is shaped by the vessel (of the brew). My 7-10 day kombucha had a new scoby child at the top, usually grey, bubbling around the sides and enough topography of surface interest that it could be sent to a cartographer (to map…in a Tolkien way)!
I’ve actually made a roasted cayenne kombucha. Roasted cayenne peppers, ginger, cinnamon, and lemon and lime (they’re supposed to help the spicy not be as brutal and can balance them out a bit). All this with cane sugar for sweetness. It was a very bubbly one but man it was good! Has this smoky, sweet, spicy taste much like hot sauces.
More more more! Oh how I love your videos! I really want to make Kombucha like yours, I love probiotics, and cannot live without them. I have been drinking a kombucha by a company called Equinox here in UK. I don’t think it’s a naughty “fizzy pop pretending to be Kombucha” but how would I know? It’s acidic and lightly vinegary with a slight sweetness and ginger taste. It has floaty bits and I love every drop. Do you have any tips on brewing and buying SCOBY? Love that you got Brittany here, she’s so funny. She looks amazing, a bit like Meghan Trainor
is there a reason why you stoped delivering your original gt's kombucha to belleville illinois stores ? no one carrys the original only the flavor ones thanks.
Brittany is holding back so hard 😂 I used my make kombucha at home, girl come over, we’ll make kombucha and you can make all jokes you want, we’ll laugh, we’ll cry, we’ll spike the kombucha and it’ll be great 👍🏼
RU-vid recommended this to me ... Ive had quite a lot of GT'S brand kombucha and its still kinda a mystery what SCOBY he started with the first time. Still a great product !
Sacred Life is my new favorite. Very consistent. I can only get it on sale. Started making my own. Still prefer the brand. Hook me up Dave. I'm a seaweed queen. My GUT appreciates the tourists and my second brain does not pull on my Vegas as much.
Lol I’m pretty sure sugars don’t just break down from disaccharides to monosaccharides when you boil it. You need enzymes for that. Also he said the SCOBY is plant-based no it isn’t my friend! It has cellulose yes but bacteria and yeast are in a completely different kingdom from plants and animals.
