OMG!I made my kombucha ,then I put It in my gallon jar with some raspberry jam ,I waited 24 hour and bottled. I had a wonderful csrbonation....It was so delicious.I'm so Happy with this result
Ive been doing this lately to my kombuchas and it's been very effective. I like also doing it when my 2ndary fermentation flavoring wasn't enough or to add more bubbles :) I'm starting to vlog my kombucha! Your channel has been super helpful in my kombucha journey. Love it! We added u to our featured channels on the side of our profile :) thanks for uploading and sharing!!!
the.rooted. progress You started doing what exactly? I’m on my very first batch and the second fermentation with grapefruit juice is fuzzy, but the plain and plain+sugar are only sweet, not fizzy. I just added some grapefruit to the plain to see if it gets fuzzy, otherwise it’s rather disgusting to drink... I hope this works! #newbie
@@Tisha.SaludIntegrativa I've been doing a 3rd fermentation lately. For a good plain kombucha u need a semi tart 1st fermentation that's not too strong in PH. If it does to the point where it isn't tasty or too strong you can always try remaking a batch of sweet tea and diluting thw strong kombucha then pour them into swing top bottles and let it 2nd ferment
Hi Angelica. Without a doubt, your RU-vid videos and your website are the best resources for kombucha information on the Internet. You are also a great presenter given the clarity of your voice and your always detailed presentations. But can you do me a favor? Please, please stop at three fermentations. lol.
Angelica, you always explain things clearly, without judgement and with a positive attitude. Brewing my first several batches with a SCOBY pellicle that landed on my doorstep LITERALLY as the Covid-19 lockdown started has been amazing. Yours have been the clearest bits of advice and support and have gotten me going with huge enthusiasm and knowledge that I have already taught mini-zoom lessons and created a booch brewing community around me. THANK YOU SO MUCH! YOU ROCK!
I want to try a third fermentation kombucha process. But I’m curious on how many days Is recommended for flavoring in F2. And how many days is recommended for bottling/carbonation in F3. I was thing about doing a 3 days flavoring, then strain everything and add to bottles with some sugar to get carbonation for about 2 days. Is that too long? Can anyone recommend their F3 process. Thank you
Thank. you so much on focusing your videos on Kombucha! I have come to love this “golden beverage”! We do a second fermentation with either “Naked” brand juice (Mango being our favorite) or using fresh fruit and leaving it in the bottles while fermenting. Most of the time a baby Scoby will grow and cling to the fruit. We strain each serving when pouring from the bottle. We have found that adding two-three organic raisins gives the Kombucha more of a carbonated/effervescent drink. Be careful though too much sugary substance could cause explosion of bottles. Also could you talk more about the subject of preventing your golden beverage of Kombucha turning into vinegar? I’d rather drink my gallon of fermented Kombucha rather than use it in recipes!!
To prevent it from turning into vinegar, it's all about timing. And bottling/refrigerating it before it gets too acidic. You can read/watch more on this topic here: www.youbrewkombucha.com/when-is-f1-done :)
I'm not a fan of fruit chunks, pulp, etc, however, I do still do the 2F the more "standard" way, and then when I want to drink I simply strain into a glass. I guess that's not compatible if you want to take a bottle on a hike or on a picnic, but that situation's never come up for me haha.
I make my kombucha just like u say with the second fermentation we make it with our home made cherry 🍒 lemonade or cherry lime and it comes out very nice 👍🏻. A third fermentation I don’t think I’ll try. Thank U for all the input, your great!!
Question... Can I take a bottle from the fridge, that has not carbonated, and add a sugar to try and build up carbonation in a third ferment? This last time I bottled a few were flat. I didn't know until they were already cold.
Hi angelica, First thanks for your videos are the best. Your energy and passion fascinate me with what you set us up for. Brew Kombucha. I said to myself one day I will google it to see how easy or difficult it is to make it at home kombucha and this is how I discovered you. Stay away from TV. Pandemic therapy on weekend hobby since it is summer here and making a refreshing drink was more appropriate. In my country we have a similar drink, fermented from the pineapple skin and sugar cane. I remember my mother doing this when it was very hot. I posted photos on FB and I received good feedback thanks to you. Yesterday I finished the 2 fermentation and I think it was a complete success. Now I need the final step drink & enjoy it!
Do you use a cloth cover for the second flavor fermentation in this process or do you use the lid (if adding fruits directly to the gallon brewing vessel)?
I am happy to see you are back with new videos. I like your Kombucha videos the most, for sure. So informative and you are just so likeable! :) I've had a batch recently which fermented and tasted fine, but the smell of it was just awful.... like the sewers to be honest. My conclusion was that is was maybe the tea - a black ceylon loose leaf tea I bought at a rather cheap price - that wasnt fresh or not good quality. After changing the tea I used I didnt have that experience for a while. However in the last batch I did it happened again - that jucky smell.... I used PuErh tea and green tea half and hald (and I had done it before and it was fine).. So now i am wondering if it could be something else that was not right - water quality maybe?Thanks for the help, if youwould know an answer to that Keep up the good work, cheers
If the smell is off, it may possibly be that the SCOBY is reacting poorly to the tea you're using (issues may not show up immediately, sometimes problems arise a few kombucha batches or generations later). But if it smells sulfuric or like a sewer, it may also be an issue with the temperature. Is it overly warm where you're brewing?
Many guides mention that second fermentation just takes a few days. Mine always require at least a week to get fizzy. Maybe mine is a bit lower in yeast content.
Make sure to stir the plain first fermented kombucha well to distribute the yeast in the batch before pouring into your bottles. Also, your room temperature can be too cold and is slowing the 2nd fermentation more than usual.
Watching these videos helps me learn and confirm so many things about making kombucha You do a such great job explaining 😄 I have a question When I do my second fermentation I do love to use real fruit which stays in the bottom of the bottle when I pour it out do to the fact that I use slim neck bottles Is it possible once I finish my bottles to reuse the fruit at least one more time in the bottle for my next batch 🤷♀️😄 Thank you in advance
Is the sediment in the bottle mostly pulp? Or is it SCOBY that is not all congealed together? I’m not a big fan of drinking it, but I’m not sure I want to take the extra time to do a 3rd fermentation, either. I figure if I try to strain it out, then all my carbonation will be gone :(
5 лет назад
I am brewing my KB for a year now. Sadly I am never able to carbonate . I try mixing it properly before bottle it - warming it - set only for few days - add sugar, I am deseparate and hope you can give me a tips to fix this issue. I like my KB to taste like the GingerGt brand a little sour and bubbly. Ty for any help.
Mijo Beauté I just made a ginger flavor and carbonated it. I used one piece of candied ginger in each bottle. You may need more sugar to produce the carbonation. Also, stir the brew before bottling so you have more yeast in it. That should help. I’m trying a coffee kombucha right now. Fingers crossed I can carbonate it.
5 лет назад
Katherine Patton - Hi TY for the reply but I do stir and also used dice sugar cited ginger pieces and add about 1tsp more in my GT recycled bottle. But it seems that I do not have the Kamboo-Toumb 🤭 well thanks for the advice .
Mijo Beauté Try adding a little more sugar or honey. I know at one point when I made something else I had to add additional money and I used 1 teaspoon per 16 ounce bottle. I hope it works.
5 лет назад
Katherine Patton - Hello thank you I will add more sugar . Wish you a happy Kaboocha day . Merci!!!
Hi tks a lot for the step by step Process of making kambucha. A real experienced teacher ! I was windering if we use fruit juice , in liquid form, the problem of chunks of fruits in the 2hd fermentation will not pose itself ?! Tks .Anand from Mauritius
Not necessarily, since SCOBY formation is a natural part of the brewing process, but I cover that topic in more detail here if you're interested: www.youbrewkombucha.com/strain-baby-scobys
What are your thoughts on the use of sweetener made with Monk Fruit for the second fermentation as well as the use of flavoured teas , say a brewed Lemon Ginger green tea to add to the second fermentation? I just got my first Scoby so I hope it doesn't matter if I use white tea for its first ferment in its new home. I love your videos so clear and precise, much appreciated.
Hi thank you for that explanation. I do flavoring in a big jar and then stain it into bottle that I then put in the cooler. I don't really like fuzzy but will try a 3rd time to see if its the charm!
I know this is a really old post, but in case anyone else has tried this-- Do you still get good carbonation doing it that way, or do you need to add more sugar to the bottle before sealing? If so, how much sugar, honey, etc, do you add per 16 oz bottle?
Fascinating concept! It would be interesting to infuse the kombucha cold and then filter, and carbonate at room temperature. I don't mind fruit pieces in my own kombucha, but it would be worth exploring all the same!
In beer brewing their is a second fermentation followed by bottle conditioning in which you add more sugar prior to bottling to provide food for the yeast which produces the carbonation… some commercial kombucha companies must employ the same method hence the “added sugars”
How do you avoid wasting too much kombucha when opening he bottle? Even it is only 2 days the fizz too much already and overflowing or burst and my whole kitchen showered with kombucha
oh wow! that's a powerful ferment. You may just want to refrigerate after 1 day if it's getting over-carbonated with 2 days of fermentation. Also, are you chilling the bottle before opening? Because warm/room temperatures exaggerate carbonation so if you're opening the bottle unchilled, it may just make a mess regardless. :)
Especially when you solely think of it as adding flavor and bottling, second and third fermentation are just first fermentation... with extra steps. Third fermentation is already a stretch but if you apply that concept then a fourth or fifth ferment and so on aren't quite ridiculous, isn't it? What's the science behind this, in your opinion?
Right, it's all fermentation. People just like to break it out into phases (first fermentation/step, second fermentation/step, etc.) since each step in the fermentation is typically done on different days.
You ABSOLUTELY need to take your SCOBY out before the 2nd fermentation. I'm not sure about the second question. I don't think it's necessary, but I guess you could!
I just dry hopped my last batch(adding hops in a sanitized muslim bag). I shall see in about 3-5 days how it adds aroma to it. I'll come back in a few days after bottle conditioning is done. Thank you for your videos, they have been pretty helpful.
I didn't add anything to my first bottled batch and didn't get any carbonation but it did taste good. I also ignorantly used a spiced tea, Constant Comment so I'm sticking with that in that particular brewing jar and bought another scoby to use with straight black tea in another jar. My question is that from all of the Kombucha videos I've watched this past month, not one of them mentioned the formation of a scoby in the bottles during the 2nd fermentation. I added fruit juices yesterday and today my quart bottles each have a scoby forming at the top. What's up with that? What do I do with these Scoby's? I do enjoy your videos and have subscribed to your channel. Thank you!
@@YouBrewKombucha thank you very much for your response and clearing this up for me. I started out making ginger bugs and ginger ale but I think Kombucha is more appealing.
@@YouBrewKombucha by the way, I took the easy way and used the Naked brand of fruit juice for flavoring this time because I read the nutritional information and they have a high sugar content. My next batch will be flavored with organic fruit per your advice. Thanks again!
Braedon, To the best of my knowledge, the new scoby forms on the top of the old scoby. As you increase your scoby stash, you place it in a scoby hotel adding fermentated tea as well.
The biggest obstacle I've noticed others doing is too much fermentation. Once you've created alcohol the prebiotic advantages are lost ! But most are making homemade booze
actually, homebrewed kombucha doesn't produce much alcohol at all, and is quite difficult to get the alcohol content to increase naturally. there's a lot of misinformation out there about this, though, so I understand why you might think that.
