All Time Favorite Kombucha Flavor: Passionfruit

[@scrambl3dmegs]

Flavoring tip for everyone: I don't like chunks of fruit in my brew, even blended up chunks, but when I use pureed fruit for second fermentation then strain it out, my brew goes flat! So I've discovered using the peach nectar, mango nectar, guava nectar and strawberry nectar from the Hispanic foods section at the grocery store I can have enough flavor and sugar to get a nice effervescent brew without having to strain or drink chunks. I also use Christmas lights wrapped around the sealed bottles while 2nd fermenting, since we keep our house pretty cool. Hope this helps someone!

[@TomCrosman]

Thanks for the info

[@hellomynameismeleah]

Love the Christmas lights idea 💡

[@elizabethpeterson858]

I just got my hands on enough fresh passionfruit to make a gallon batch. I think I’ll buy some mango nectar to mix with it.

[@geoffcarr5157]

Im a homebrew noob. This channel has made it super easy to learn and i had great success on my first attempt. 2 or 3 days and ill be bottling my 3rd batch. 🤗 Thank you for all the tips and tricks.

[@elisabethkharis6431]

For my first kombucha fermentation.. I made passion and ginger...these are my favourite of all times...😍😍😍😍😍

[@elizabethpeterson858]

Did you just use sugar to sweeten it?

[@bbhnfjj]

You’re back!!!!! Yess

[@Acrodream]

Passionfruit is my favourite too. At the local store they sell Passionfruit in the frozen section in cubes, like an ice tray. I've worked out that if you add 4 cubes the taste and carbonation is at its best.

[@ginal2643]

I made blackberry & fresh rosemary and OMG, big time fave. I also make tamarind or tamarind-peach and hubby loves that.

[@elizabethpeterson858]

I had extra pears and mixed them with fresh rosemary. Pretty darn good!

[@xhuliaz4698]

uh. you have finally opened the comments. I have been wanting to say thank you for your videos for so long.

[@johnaedavis9755]

THANK YOU . I stay up too late watching all your helpful, easy to understand and calming videos. SOOOOO HELPFUL! Just started my 1F lastnight🤞🏾🙏🏾💜💜💜

[@brendaroxde6471]

For 2nd fermentation I love using fresh elderflower ( Hollunder Blüte in German) . I pick them at our park neighborhood , unlucky its season is just over but I save some frozen for the next batches- A mixture of Elderflower and Strawberries and even ginger will round up the flavor . These 3 are my favorite

[@lukesomerville6603]

I began using the Goya passion fruit pulp after you professed your love for the flavor on your recent Flavoring Ideas video :) it has been so consistently good. Curiously enough, I’ve tried doing 2F with both a strained and non-strained variable, and the extra pulp hasn’t seemed to result in any extra carbonation! But it’s become one of my mainstays, so thank you!!

[@paulrobertson9439]

Hi I've never heard of Kombucha until I watched one of your video's. I've now watched many of them and ordered a Scoby to give it a try as I found them very interesting. Thank you :)

[@beateadriana]

Hope you are well! Will we see any new videos in the future? There were a couple videos teased in the last few uploads, and I was excited about those. I'm a longtime fan and I've learned all my Kombucha skills here on this channel.

[@wahjudi]

I grew up with passionfruit vines and have never considered them rare or expensive. They are pretty easy to grow if you live in a suitable climate.

[@Cochita322]

Papaya is my favorite❤ I used the frozen kind love to eat the fruit it taste like pickles and my digestion is so much better, love your videos

[@ginal2643]

I love this idea, thank you.

[@nnmommy59]

We have a passionfruit vine that is very productive. I can't wait to try using it with my first batch. Thank you for all your knowledge

[@lajuana2753]

Yayy thank you for this!!! I loooove passion fruit or Maracuya how we say it in Colombia!! 😍🤤🤤

[@StefanTerndrup]

Love passion fruit too. Thanks for another great video.

[@keithgaschojr2015]

As always, another great video.

[@cryptopotafamous3538]

I watched many of your video's. I've been doing my own Scoby now. Your video is great and thank you for your dedication on doing great of it. My curious question, how long have you been drinking Kombucha? any differences changes to your body? thank you for your answer

[@dewinatevina2097]

Your my Fave.. I've watched 10 million kombucha videos .. you are the best by far .. it is now very difficult to watch others lol

[@denisemiller4964]

I have question. How can I add chia seeds and get them to stay suspended in the kombucha like you buy in the store. I love the texture in every swallow. Instead eating them from the bottom. Thank you so much for making the video. I have learned so much. You are the best.

[@craftymamalot]

Makes me think of the crunch of dragon fruit seeds! Yumm!

[@jadesierra7691]

I've found your videos super awesome and helpful! I have a question. So I'm a total noob and just finished my first ever first fermentation. Just flavored + bottled the brew for the second fermentation. What should I do with the leftover liquid + scoby (I actually have 2 now since the original one grew a second one)? How can I brew another batch from this? Not sure if you have a video relating to this but thank you so much!

[@trbizwiz1]

Make up some more black sweet tea, and after it’s cooled, add a SKOBY and 2 cups of the reserve liquid from your previous batch. Cover and start again.

[@elizabethpeterson858]

Also, you can start a “Scoby Hotel” by putting in some of the fermented tea to store your Scobies in. don’t refrigerate. Just set on the counter out of the direct sunlight. Never throw them away. There’s so many uses for them. One of them would be to share with friends :)

[@CFLDumpsters]

I like kiwi juice and cranberry unsweetened, extra carbonated it’s tart and delicious. I will have to try to add some passion fruit

[@elisabethkharis6431]

My kiwi turned out so bad with a horrible smell...may be it as the glass...🤔🤔

[@georgepagakis9854]

@@elisabethkharis6431 No its the kiwi. Kiwi and Kombucha don't mix well unless you put some other flavor in there as well. For some reason the Kiwi puts out a weird smell but its not that its bad. its just the way they mix together. I hate Kiwi period LOL The bacteria and yeast love it though and you get incredible carbonation. I would suggest putting some ginger in the mix as well that would probably balance it out

[@elisabethkharis6431]

@@georgepagakis9854 thank you for the advice .....I totally agree....I never lived kiwi until I ate Italian kiwi 🤗 I'll try it out with ginger......I love ginger kombucha....it's my favorite.. Thanks once again for the tip.

[@georgepagakis9854]

@@elisabethkharis6431 Quick tip. use 2% kiwi juice and .5% ginger so if you are making a liter use 20 ml of kiwi juice and 5 ml of ginger juice

[@elisabethkharis6431]

@@georgepagakis9854 Thank you very much George....for your kindness ? Greetings:) I'll definitely try it out...

[@daughter_of_yeshua]

Walmart sells frozen passion fruit where i am at. It is a favorite of mine too.

[@hellomynameismeleah]

Hey there! Thanks so much for your videos. I love passion fruit as well, and I also live in the Los Angeles area but I’m having the hardest time finding the pulp with seeds. Would you mind sharing the name of the Thai Market where you found yours please 🙏

[@elizabethpeterson858]

I’ve read that black tea is the best to make kombucha. Green tea is fine as well. However, Jasmine tea or other lighter teas not so good. I just mixed half green tea and half jasmine pearl and it not only smells and taste. Delicious, it seems to have fermented quite quickly. Six days in and I think it’s ready to bottle for second fermentation. Already has a little carbonation. My other jug with green/black tea is still not ready.

[@EATWITHLUIS]

Glad I found your channel! Now I have some ready to bottle up Kombucha! 😅

[@jeffreyim]

hi angelica, do you swirl or shake the bottles during 2F if some of the fruit pulp is not submerged in the water? thanks in advance!

[@shaloamstrooper5081]

Uuuuh... I should feel lucky, for a dollar I can get about 11 passion fruits. Fresh ,🤓 this is Africa so. ..yeah. I just got kombucha and I cannot wait to try this. I wanna make my own flavours at home.

[@TomCrosman]

You rock lady. Thanks

[@wanderingwilloughbys1806]

I have been following your channel and have been brewing my own kambucha for well over a year now (ty for All you help and tips). Question: does the type of sugar matter? Like can I use date sugar?

[@alexgoico]

Luckely I had passion fruit in my freezer!

[@workoutwithlaurie8085]

Passionfruit is very easy to grow if you have space in your yard

[@packattack2893]

i love flavoring with turmeric root, (juiced), but it's dang messy, (stains), but i just dont get the same flavor from the powder form.

[@summersweety1277]

Fresh turmeric works well with ginger, fresh chilli and apple

[@DrIanRubenstein]

Hi Angelica. I’ve been looking for those caps which bulge with pressurisation. Is there a special name or brand for these? I can’t find them anywhere online. I’ve searched for F217 cars but they don’t have the soft top. I used to brew in plastic bottles and judging the carbonation was really easy by how tense the bottle was. I’ve now moved to glass and those caps would seem to give me the best of both types of bottles in one.

[@georgepagakis9854]

I bought all those caps from Amazon and they are all useless. the best is to buy bottles like EZCAP

[@kazzagreen84]

I love passionfruit but I hate the seeds! I've never seen it frozen in Australia. I've got neighbours with vines anyway and can find it cheap often over here.

[@CathybeautyBaby]

Hi, out of curiosity after the second fermentation and we refrigerate how long does it last in the fridge before it goes bad? I'm new to this while kombucha. Just grew my 1st scoby thanks to your video. Will be doing my 1st actual kombucha this wk now that I have a scoby. Super excited.

[@Cochita322]

Forever

[@georgepagakis9854]

@@Cochita322 not true

[@elizabethpeterson858]

If the lid is sealed tightly, it will not only last forever, but retain its carbonation. Some of my bottles that were stored for long periods of time did go flat due to a compromise seal. However, the kombucha was perfectly fine to drink.

[@lindayang9415]

My favorite too.

[@Iamtheclip]

Do you have a video on brewing hard kombucha, is there a difference? Obviously I’m new at this and thank you.

[@joelw2023]

Try dry hopping with Galaxy hops.

[@jayxxgrey]

Good day! Im just curious, is it possible to use a beer keg for flavoring and 2nd fermentation?

[@matildepug6456]

Femeie nu mai vorbi atataaaaaa ! Gezzzz, am înțeles ca mai ai video-uri da mai stop

[@ronniemurphy2124]

I want to try honeysuckle.

[@carmenharbin]

Love!

[@chuanggrace6618]

I have a question: Once I add juice to kombucha and bottle it. Can I put them in the fridge right away and wait for two weeks and then take them out to room temp to ferment . Because I have a party in two weeks. I thought this might be a good idea... or what should I do. Thank you !

[@angelap1917]

Hello... There I would like to ask you a favor... Please do help me find some kombucha scoby having larger size.... I have ordered in Amazon and got only a small piece of it.... Please do help me and I'm doing a project related to kombucha scoby leather..... Please do help me🙏

[@lukesomerville6603]

Question though.... I typically don’t strain my vessels to remove any residual yeast particles, have you noticed any immediate flavor or texture benefits from doing so? It’s never seemed to cause much of a texture disruption by the time I finish my 2Fs.

[@elizabethpeterson858]

I doubt it. I leave it in mine as well because I know there’s extra added nutritional benefits. I’m guessing she strains it because the people she gifts it to would be a little grossed out if they saw it in there.

[@MrsShannonMorris]

Loved the info. What was the name of the frozen brand you said was your favorite beside goya? I listened to it several times and couldn't make out the name. Thanks

[@soulhumming483]

The other brand she mentioned it is La Nuestra

[@MrsShannonMorris]

@@soulhumming483 thank you!!

[@iamspankyfpv1468]

Can you please share which Thai store in La you got the passionfruit in a bag please? I’m in LA also

[@YouBrewKombucha]

LAX-C in Chinatown!

[@bilbowaggins3036]

If I'm going to start another batch immediately, do I need to clean the vessel, or can I just put the scoby and 2 cups of the kombucha right back into that vessel and start my next batch?

[@elizabethpeterson858]

I don’t think so

[@dianashtewi5658]

What should we do with the think scoby?

[@Lando1020]

You can reuse it if you'd like. From my understanding it isn't actually necessary to use at all. It's simply the byproduct of the bacteria and yeast doing their thing. The starter tea is of greatest importance

[@steviesgirlbrenwag]

I have a question… it is so hot here right now that my last brew of kombucha , the scoby on top molded, so I had to throw it out. I am afraid that my scoby hotel will mold. What can I do? Thank you 😊

[@CoryLievers]

I wish I could find more passionfruit. Occasionally you can see them in a grocery store here but they are so expensive, otherwise you can only seem to get those 1 liter cartons of passion fruit juice, which isn't just plain passion fruit. I have yet to find any frozen passion fruit juice/pulp where I live. :(

[@YouBrewKombucha]

Sad :(

[@utkarshpurohit5074]

Can Tepache made from apples or other fruits? Can we flavor kombucha just by putting pineapple into it during fermentation process?

[@georgepagakis9854]

Only put pineapple in the second fermentation.

[@JHCRBurton]

Can I sweeten with Monk fruit sweetener because that's what I have on hand and depend on the fruit pure for the 2F?

[@elizabethoripeloye6294]

You can

[@YouBrewKombucha]

You can but it'll really only affect the sweetness level. Monkfruit isn't as easily digestible by the kombucha culture as regular sugar is, so it may not produce consistent carbonation.

[@JHCRBurton]

@@YouBrewKombucha Oh that's all that I want the monk fruit to do because I'll depend on the added fruit to do it's job. I just wasn't sure if adding the sweetener at the bottle phase of 2F would have a negative affect on the process.

[@janettedford1417]

How do you open the Kombucha after the 2F, without loosing all the carbonation? Sometimes it takes an hour or more to get it open by burping.

[@betsynieves01]

@@georgepagakis9854 this is so helpful thank you!

[@pastelpurpledeathbed]

any reason to why the comments on the other vid are disabled? i hate not being able to interact with your vids!

[@Verisimilitude_]

Can’t find frozen passion fruit anywhere in the GTA 😭 anyone who has the hookup let me know please!!! Love passion fruit but it’s too expensive to buy fresh all the time for kombucha.

[@tinacarr9498]

I cant find passion fruit anywhere!! Hey question... I'm new to kombucha and wondering if I open a fermented bottle but dont drink it all.. will it loose its carbonation?? Like a pop does..

[@user-mr9tw6dj6h]

yes it will loose carbonation. even highly forced carbonated coke will loose its carbonation, let alone these naturally carbonated ones

[@user-mr9tw6dj6h]

@@georgepagakis9854 But this will only work IF there are still residual sugar still in the bottle. If the sugar is consumed, the kombucha will be more tard or sour than the original flavour. But you get fizzy-ness.

[@user-mr9tw6dj6h]

@@georgepagakis9854 that why i said IF. you know how long he will leave the bottle not drinking? when you bottle your kombucha you most probably do not know your sugar level that goes into your bottle with the different type fruits. mango will have more sugar than watermelon per volume. watermelon kombucha will have lower fizz than mango kombucha if you put the same fruits volume in the same bottle. so how can you say for sure that the watermelon will still have residue sugar? i measure my fruits sugar level. i have controlled sugar amount to flavour my bottles. my keg kicks O2 out replacing it with CO2. so my yeast and bacteria is deprived from oxygen, making it shelf stable unless you go open it and recap. i wont want to loose any sugar from that refermentation. so no, there is a chance that the bottle will not have enough residue sugar left for recarbonation

[@user-mr9tw6dj6h]

@@georgepagakis9854 Better still, do a 330ml bottle like I am doing. To others, always know how much CO2 is in your kombucha (hotter fermentation means lesser dissolved CO2), how much sugar is left in your kombucha and how much sugar is added via fruits. Then calculate the additional amount of sugar needed to achieve the fizz that you want. Also get to know your bottle's limit so that you know you will be safe at the level of sugar. With the calculations, I have never had bottle bombs or explosion when i open my crown cap. That was before kegging though. With kegging, everything is much more straight forward.

[@user-mr9tw6dj6h]

@@georgepagakis9854 i second ferment in the keg. then filter and transfer into a bottle for conditioning. by fun you mean having unknown explosion and cleaning and possibly loosing limbs or eyes, im ok with the boring kegging. fun is always used because brewers do not want to check the stats of their brew before bottling. if things explode, they laugh at it claim to be fun. nope, cleaning the pink ceiling from rasp booch is not fun. having a cut face, cut fingers, cut stomach from bottle bomb is not fun. i keg not because it is easy. i keg because i want to control the amount of oxygen so that it stops fermenting at the time you want, because you deprive it from oxygen. oh, the keg, regulator, CO2 tanks, pipes, bottling gun, refractometer, ph meter is readily available from my beer brewing. im not saying kegging is superior. i used to second ferment in another open vessel then bottle. what im actually saying is, get the refractometer or hydrometer to at least know how much sugar you put into your bottles, know the limit of the bottle, and adjust accordingly. search for bottle bombs videos (not kombucha exploding) not fun

[@salvadormora3331]

Honestly can’t even think what passion fruit taste like... ima need to get some!

[@ksasiadek27]

Hi my bottel exploded after 24h :( What I did wrong?

[@tampazeke4587]

Fresh passion fruit isn't hard to find for me at all. It literally grows wild in my neighborhood. I can walk my dogs and pick up as man as I want in a few blocks.

[@techniqueofillusions6695]

Such a great neighbourhood, what a life! 🙋‍♀️❤️

[@Tiger-vt1xd]

In south africa you get a kilo for 5 dollars

[@mandafoodworld7238]

My god u talk n talk a lot