Agree. I hate when vloggers start talking about their dog for example. I don’t care how cute your dog is or how much he wants to go for a walk. I clicked on your video because I want to learn how to make kombucha🤦🏻♀️
She's easily the queen of kombucha. I've gone through like 10 other content creators at different times and always come back here because her content is quite literally close to perfect :)
I just sat down to take a break after flavouring 4 gallons of kombucha!! I’m excited about the flowers and herbs video. I’ve been using lavender and honey together, I think it’s just so delicious but I have a very hard time getting it to be fizzy. Having the right proportion of honey for flavour but also getting enough sugar to make it fizz without it being too sweet is challenging. Any suggestions you have would be welcome! Also, am curious whether it’s possible to use things like coffee, vanilla, chocolate (maybe they might not be good) I’m a new brewer so just haven’t time or bravery to really experiment a lot. Tonight’s flavours were mango lime and cranberry ginger. Thanks for the tip about going to internal grocery stores to find less common fruits. Love your channel, and good for you leaving the blooper in!
why can't I use a scoby that's been exposed to fruit to brew new kombucha? I had to start from scratch with 2 bottles of synergy for my starter. I couldn't find the raw unflavored in stock in any store. I had to start mine with watermelon flavor. it's only 3 days in and bubbling nicely.
Thank you for stitching up this kombucha universe for all - starting from novice to the experienced brewers. Appreciate your hardwork and really grateful for all the informative and fluent videos with tips galore! Starting my kombucha journey soon! 🙏🌺🌼🌺🍀
I started brewing Kombucha a few months ago and inspired by your videos. now my friends and some neighbors are waiting for that time of the month when I try new flavors. Thank you so much for sharing with all of us!
You don't need to blend the fruit if you don't want to. I usually just drop about a third cup of whole frozen blueberries into the jar. Fruit is very porous and it doesn't have to be blended. The sugar in the fruit will still be consumed during fermentation. The blueberries (or whatever fruit you use) will have no sweetness after the second ferment is over whether you blend them or not.
@@leilabekly No. Sweeteners won't work. You need actual sugar to create carbonation. Much, but not all, of the sugar will be consumed in the chemical reaction which makes the drink carbonated.
Hi! thank you so much for all this amazing information! I just got my first scoby from a friend yesterday and I am so looking forward to trying different flavours when the first batches happen. A tip for pealing ginger : use the side of a tea spoon to scrape off. Really, it works! and you don't loose so much of the ginger as with a pealer. Also works for turmeric root too! Cheers!
I played around with storebought juices and never had good results. Now I know why - shelf-stable pasteurized. Makes total sense. I tend to puree fresh fruit whenever possible, but now I know when I want to add juices, stick with the refrigerated section.
"And if you want to know which type of mason jar gives the best flavor, I have a video about that" -- she has a video for every single thought I swear 😅 most thorough tutorial channel ever!
I love your tips... I learnt how to make kombucha with your videos, thank you. Here are a couple of tips that might help you. If you like hot ginger keep the peal if you can. If you pull a pineapple leaf from the top and it comes out easily it's ripe. BTW mango mint and ginger is my favourite. Also blue berries and rose water yummy
Adding purees makes the kombucha develop a new slimy sludgy icky texture on top and at the bottom and when you strain it all the fizz leaves. I just add the flavoring leave it a few days and then bottle and ferment. So I have the flavoring but without the ickies.
Thank you for showing me the way to make the kombucha even more tasteful than it is already :-) … I use it mainly for the health of my body and that is why I was shocked by your remark >> microwave it; please do some research on the dangers of microwaved foods and drinks …
My daughter's favorite flavor combo is cucumber and mint (I juice them) and my husband prefers apple with rose water. I haven't found a favorite yet, I kinda like them all!
I have found that strawberry makes the kombucha very fizzy. I usually add some sugar to my second fermenting to boost the carbonation. I like to think of it as méthode champagne. In the fall I like to flavor with ginger. My Chinese friends all tell me that ginger tea for a month before cold weather keeps one warm. I usually don't puree or juice the ginger a couple of slices with the skin removed directly in the bottle works great.
Just curious...pretty sure you have answered this previously but I cannot find the episode... Do you drink Kombucha everyday, AND how much? This will settle an argument between my son and I. I drink approx. 16 oz everyday! (It is my coffee) and my son says that is unhealthy. Also, I just add the whole fruit, ginger etc to mine, its like a little snack AND a drink. LOL
Thank you for the video! My second fermentation is almost done now, but I'll soon go shopping for the next one, and will be definitely using your tips!
This channel has given me all the information I've needed to make and brew Kombucha! So, thank you for all these videos (I also bought you a coffee ☕). I've recently found some passion fruit pulp and cant wait to try it out! The same place also had a few other pulps like soursop, papaya, guava, naranjilla and tamarillo. I thought to pick them up and give them a try also. Have you used any of those before? Some of my favourite flavour combinations are blood orange + mandarin + ginger, pom juice + lime juice + ginger and lavender (I make a strong tea concentrate) + blueberry + acai (I have a powder I use). I have high hopes for the the passion fruit pulp as well as the soursop one! We shall see! Thank again!
I'll have you know i ordered everything I needed to start making kombucha, thanks to you and your wonderful videos. Thank you so much for the inspiration, I'm looking forward to experimenting with fermentation and having a much happier gastric microbiome. ❤️
Please be careful juicing apple seeds. They contain cyanide and can cause several problems. Please look up if seeds are toxic before consuming them. Love you and please stay safe. 😊
Thanks for this! I haven't considered adding sugar to 2nd ferment cause even without, I have massive carbonation (yesterday, my apple-ginger went crazy when opening and half of the bottle ended up on the wall even after more than 24h in the fridge). But I'll give it a try to balance out my flavours. Can't wait for your upcoming videos.
Not kombucha related but I wish I knew about how yeast react with pulp. Was brewing kvass and the yeast made the pulp swell so much the lid blew off and hit the ceiling
My all year round combination is ginger lemon. I finely grade Ginger and lemon peel, add lemon juice and it’s great! Now it’s the season of elderflower, and I combine them with strawberries. I also use whole fruit pieces chopped most of the time, it gets a bit milder flavour. Whole sour cherries are one of my favorites.
@@riascholtz3030 yes, for other herbs like thyme and rosemary I could use dried ones, BTW you could try fruits like strawberry, raspberry and blueberry with honey as well, I use frozen ones, they very good as well
I actually used to allow comments on my old videos, but disabled them last year because I was getting way too many hateful (racist/sexist comments) that had nothing to do with my content/kombucha. If that keeps happening, I may close comments again because it's really not worth the toll it takes on my mental health.
I'll make a ginger drink by cooking the ginger. I then strain the ginger juice and put it in a mason jar. I then put the jar in the frig. Can I use the ginger juice. It' has a very strong ginger flavor.
Yes. If you mean the 1st starter brew, that mix with honey would be called "jun", though, and not kombucha. It is kombucha when you use cane sugar. And yes again to honey, too, if you are flavoring the 2nd brew.
I am trying to add freeze dried fruit powders in my kombucha. It mixes properly with kombucha but on refrigerating my kombucha, it sinks to the bottom. Is there any way where I can have a homogeneous mixture?
Tip it upside down before drinking lol. I get that same separation with fresh fruit juice too, I tried straining but still has sediment after. You don't have to shake the bottle just flip it for a second and slowly back
Does it matter if the fruit purée / juice is cold when adding it to the kombucha during the second fermentation bottling process? Or Should everything be at room temperature?
Doesn't matter if it's cold :) -- adding it to the room temp kombucha stabilizes the temperature well enough where it's not necessary to have everything room temp before mixing
Love your videos! Mango 🥭 has been our favorite, but wanting to try some new flavors. This video was very helpful! I’m looking forward to the links to come! Do you have a video on making ginger ale?
Haha! We sit and watch your amazing workflow ... hey wait... pineapple is gonna overflow. Nice recovery! You're so darned cute. I really enjoy your channel!
I noticed there is a red spot on the scoby, but it has no "fur", like mold. Maybe It has something to do with the fact it's more than 10 days that I didn't touch it.
Is it normal for your homemade kombucha to keep growing Scoby type things even after the second ferment and once it’s in the fridge I keep getting these clump scoby things growing in mine :) I’m sure it means it’s very cultured and healthy but I just wanted to make sure
I just found your channel and you explain kombucha making so very well. Thanks for that. I so very much appreciate that you don't subject your audience to all the stories about your grandmother and get right to the point. I have made kombucha in the past but watching your channel has given me a whole new perspective. Again,, thanks so very much.
I most certainly appreciate your abundant creative knowledge of kombuchas! I’m quite grateful for what I’ve learned so far! When I’m through watching your videos I undoubtedly will ask you for tips, if I don’t find what I’m looking for. That’s if it’s alright with you.
Just started making Kombucha and your videos are excellent in helping me flavor my Kombucha. You really cover all the oprions to flavoring and your instructions are so informative and helpful.! Looking forward to learning more about this process.
Twice now I’ve tried to flavor with POM without success. The first time, I added a little sugar and the second time, I did not. It never developed a fizz. I left it on the counter for a week after my other flavors were put in the refrigerator. Any thoughts?
Of course! Sorry I forgot to do that, and thank you for the reminder! :) My juicer is the older version of this Breville model -- this is the updated one: amzn.to/2PCeghR
I am so glad I discover your site and learn more about flavoring. Do you put the fruit flavored Kambucha on the counter or in fridge? I usually let my fiets fermentation stand for 10 days. How long should it take for second with the fruit or els?
I just did my first fruit ferment with fresh Italian plums and pineapple. I now understand what and kombucha explosion is. Yikes. I also think I easily ended up with measurable alcohol content in the finished product. 😅
You presentation is clear which makes it easy to follow. A concern is that you are working with and teaching others to use SCOBY/bacteria/yeast that always has the potential for inadvertently creating toxins, so I would like to see some attention to safe food handling, such as a focus on the need to sanitize as well as hair tied back. Ty for an interesting tutorial.
Thank you for sharing your valuable knowledge. I am new to making kombucha. I do not want to purchase a juicer but pineapple seems to be my favorite flavor so far. I put it in a blender but it comes out very foamy. Then I put it through a sieve to take out the pulp. Is this step necessary or can I use the juice as is after it comes out of the blender? Thank you!
