Best kombucha channel there is on RU-vid - your videos have helped me so much in the last few months as I have begun my brewing journey - all my questions answered clearly and with easy to follow instructions. Thank you!
@@YouBrewKombucha Please give us a ratio of how much kombucha to puree juice. Love your video's. You are my go to girl for Kombucha. Glad you opened up comments.
I started brewing for the FRIST time at 1am this morning. Can't wait to flavor my kombucha...gonna be a long 7-10 days! Thanks for the flavor inspirations 🥰
I started my kombucha journey last July, and your videos have been immensely helpful as I’ve refined my Brew. It’s nice to have you back! Also, your production value has improved!
I am so grateful for you! :) I have been brewing for about 2 years and although I do many things different, I appreciate your videos. My favorite flavor is lavender flower, chamomille leaves and lemon peel with a tiny bit of lemon juice. Sounds gross but is crazy delicious! My everyday go-to is whole blueberries, ginger root and lemon peel. :) I have done a lemon jalepeno and it was awesome as well!
@@20eshag.10 I do not do EXACT anything, especially proportions... LOL. That being said, I use 1 sprig of lavender (stems and/or flowers) and a sprig of chamomile, a strip of lemon zest and about 1 tsp of the juice from said lemon... As was stated in the video, lemon juice goes a long way in kombucha. It is mostly to taste with too many variables to say exactly. Please let me know how you like it. :)
I just started brewing kombucha & Jun. my first bottling was just the fruit juice or pieces to see what I like & what might pair well with each. Your recipes sound pretty dang good! I’ll have to try those next time. Thanks 😊
Your videos were my introduction to Kombucha brewing. I now brew exclusively KombuJoe (fermented cold brew coffee), flavored with homemade simple syrups. Thank you for giving me my start!
Thank you for making these videos. I’m new to brewing my own and this really helps. Can you show us where you store your bottles during the second fermentation process?
Welcome back, it's been a while since you posted, I hope you are doing well. Your videos got me into brewing kombucha and I've been doing it for about 8 months now. Thank you for inspiring and informing people to get them to brew this wonderful beverage. One tip; I use frozen fruit (mostly berries) instead of ice cubes to chill and flavour my kombucha. I also drink some water after a glass of kombucha to save my teeth, I'm old and don't have the best teeth and like my kombucha very sour.
I have learned so much from your videos! Iam just getting started and find your videos the most helpful and easiest to do.. this flavoring video is perfect as I am experimenting with flavors... Thank you and keep the videos coming!!
I like your videos..very informative...but I have one comment..why are your dipping the same straw into the batches of kombucha. Won't it contaminate the kombucha?
Just thought I would share a caution I learned the hard way. I used to try store bought juices, and the 2nd ferment never worked for me. Then I learned that many store bought juices have mold-inhibitors added. That was destroying my cultures. Fresh fruits are usually best. Happy brewing!
thank you so much for this video! it was so useful and inspirational, can't wait to try this at home. and I'm looking forward to seeing your new videos! also, bubbles in the outro are sooo satisfying!
My kombuch, after first ferment, is brown. I'm not sure why yours is so bright and orange? I see lots of kombucha videos where the final product is a very bright, light colour, but mine is always brown from the start. Is it the difference in using black/green tea? or is my initial tea brew too strong?
I'm new to kombucha, but decades old to ferments and I wonder does this rule apply...One thing I've learned the hard way, though grandma tried to tell me decades ago (I was a kid. I didn't get it.) Don't dig into your ferments; any ferment; with your fingers. I can still hear her voice yelling 'Get your hand out of that crock'😊 You can possibly introduce organisms that compete with or actually kill the good bugs in the perfect ferment that could have lasted for months. Use a clean utensil; no forking out one piece, sticking that fork full in your mouth and going back in for a second bite.
Thank you for some amazing ideas! I've always been mono-flavouring mine, but I'm starting to think that's a mistake. Cause a simple ginger kombucha was actually not very good, but now that I've paired it with a granny smith apple, it's heaven. Same with citrus flavours like orange or blood orange. I've made both in the past, but they are just gross. Will try to mix some other fruits in there to balance the flavour. Agreed that passionfruit is a winner! Can't wait to try it with pommegranate. In fact, I bought a bottle for a stew tonight, so on sunday-brewday, I'll use the rest for a brew.
Thank you for this channel. It is the most helpful Kombucha resource i have ever come across. My small query: Have you ever tried flavoring your Kombucha with guava?
When I was tired of the process, I was making kombucha vinegar. I let it ferment for two months. And the new scobys were enormous 😁 Definitely ok to use them again.
@@irenelykourinou3524 thank you! Our family has been in the middle of the move, but I was sure to store the scobys properly, and I’m ready to start brewing again. Cheers!
Yes! Definitely still OK to use as long as it hasn't dried out and you don't see any signs of mold. I'll actually be posting some videos about taking a break from brewing (and coming back from a break). :)
Have you ever experimented with spicy flavors? I've run across a comerically made ginger cayenne, but when trying to make it myself I can't get it just right.
Another great video to inspire us to flavour kombucha in small batches as opposed to bigger bottles. More fun! Thank you, you are my go-to source to make kombucha.
so if you were only making one flavor, would you just pour that flavor into the pitcher and stir?!? Thank you for all you do. Your videos have helped me SO much.
Hello. So glad you r back. I love your channel. Very clear intructions and informative. I am building my scoby hotel. Should I wash the use scoby with clean water before putting into the scoby hotel? My scoby has a really brown color. Thank you!
In your opinion, what’s the best kind of tea to use for a ginger, lemonade, kombucha. or a combination of different flavored teas (half green and black tea) ? Thank you!
Really enjoying your videos. I live in an RV so at the moment I don't have room to make Kombucha. Actually its the refrigerator space I don't have. How do you get ginger juice?
Finally you opened up the comment section :) For those who don't like to put fruit like me in their Kombucha, I prefer to do a second fermentation with tea flavoring. Like Green Tea, Black Tea and bit of Ginger or lemongrass. How many teaspoons of sugar do you recommend using to get good carbonation for a 500ml bottle? Also I find when I put fresh squeezed ginger in a bottle it can become weird tasting or overpowering because even in the fridge they continue to ferment. I prefer to F2 by adding Ginger or Lemongrass in the gallon brewing vessel along with different types of teas and then removing the flavoring including ginger or lemongrass and bottling with EZCAP bottles with a teaspoon of sugar for each 500ml. It takes 7 days in 26 Celsius to get perfect carbonation, same as you would find in a store bought and when I open the bottle it doesn't squirt everywhere but has amazing carbonation I would love to hear your opinion as you are my mentor in making Kombucha I watched all your videos and did everything you said with Amazing results but I had to do research on my own with cold steeping as I am doing now because it tastes really good that way. Finally there are companies that use Xanthus Gum as a binding agent so that the fresh juices are mixed homogenous and not fall to the bottom. Do you know how they do this process? Thanks for the great videos and thanks for opening up comments. RU-vid is not the same without comments. If anyone says negative comments just blow them off. people are jealous :( Glad you are back :) I also bought your log book :) Love it!!!! You ROCK!
i made the decision to close comments because I was getting way too many hateful comments related to my gender and my race (and RU-vid wasn't doing anything to help). So if that keeps happening, I'll likely close them up again -- especially since most questions I get in the comments are already answered by my other videos/guides on my website and it's just not worth the stress of dealing with hateful strangers on RU-vid. :) For about 500ml, I recommend using about a teaspoon of sugar during F2, but you'll likely need to experiment and see if that works for you or if you need to increase it. There are so many variables that it's always hard to be exactly precise with these recipes. I'm not familiar with commercial brewing companies using xanthan gum for sediment, but I am playing around with different filtering agents (similar to what beer brewers use, since I brew beer as well) and once I'm done experimenting I may film a video about that.
@@YouBrewKombucha My dear you are a super nice person to take the time and do this for others to learn. Educators are needed in our society. Idiots are born every minute. for every idiot there are thousands of good people, so don't let that get to you. keep doing what you like and we all appreciate and love watching your awesome videos :) From all the Kombucha vids out there yours are without a doubt the best!
Received Scoby as gift from friend in other state. She sent directions, but it didn't come with any starter liquid at all..just what was in the small jar that the scoby came in.. maybe just about a teaspoon.. i brewed a gallon of tea...added the scoby when cooled, and after watching your starter video..i learned that i NEED some started liquid..is it too late? Can i stop by the store on my way home tomorrow afternoon, buy some plain (is there such a "flavor"?) kombucha, and add it to the sitting fermentation?
Why strain the mother remnants? Is it a personal choice? I always leave mine in for 2nd fermentation and if I'm going to be sharing my brew with others strain it after 2nd fermentation in the bottle. But if they aren't finicky then I tend to just leave it in and drink it as is.
