Beginners Guide To Fermentation: Bottling + Flavoring Kombucha

Click the link below to get a free PDF copy and exclusive video tutorial of my "Trick Out Kombucha Brewing Set Up"
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For all you troopers out there who dove into the first steps of kombucha, this second stage is where things get super fun and bring a culinary twist to the process. Bottling kombucha and adding flavors is the best way to create carbonation and make your drink fizzy! So get crazy creative with it and add whatever fruits, spices, and herbs you can think of!
If you are interested in any of the products used in this video you can go through the Amazon Affiliate links below to support our channel in a small way! www.amazon.com...
Organic Scoby for Kombucha Making - amzn.to/2cK4XLB
Glass Bottles - amzn.to/2cjUx6l
RECIPE:
Bottling & Flavoring
INGREDIENTS:
Ginger
Fresh mango juice
Find a few glass bottles with airtight seals.
Drop in a small chunk of peeled ginger into each bottle.
Add about ½ a cup of fresh mango juice into each bottle.
Remove the scoby from your kombucha. Reserve 1 cup of kombucha along with scoby for future fermentation.
Fill bottle with kombucha.
Let it sit for 2-3 days to allow carbonation. Make sure to carefully pop the tops of the bottle every night so it does not over carbonate. Serve over some ice and enjoy!
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[@ethanjoelmicahr6205]

I've been brewing kombucha for about 5 years now and here's a few tips I've learned along the way. Refrigerate your kombucha bottles at least 24 hours before you open them to cut down on the volcano action. Place your bottle inside a big bowl and then open the bottle. The bowl catches any overflow and you can pour it all into your glass. I've lost 3/4 or more of an entire 750ml bottle before I learned the fridge and bowl trick. Happy fermenting everyone!

[@mindfulmaggie]

It shows his "burping" his every day though, so wouldn't it be incorrect to refrigerate 24 hours before?.. That's all the time. Learning here! Thank you!

[@kcaines]

I forgot about my second ferments and left it for 7ish days, when I opened a bottle 75% of it exploded & hit my ceiling. I've put the rest of my bottles in the fridge 😅I'll be sure to burb and refrigerate when I try another second fermentation.

[@ethanjoelmicahr6205]

Some bottles are so explosive that even "burping" them and refrigeration won't completely cut down on them exploding all over the ceiling/counter. Someone I know mentioned when they open a bottle they cover it with a towel to avoid any kombucha shooting out. That got me thinking ....I didn't want to dirty a bunch of towels so I've started saving my bread bags (they are clean and would have been thrown out anyways) and when I open a bottle I always put it in a bowl and then I open a bread bag and place over the whole bottle. Then I open the flip top lid through the bag and all the kombucha is caught inside the bag and runs down into the bowl. I just throw the bag out after.

[@greencoffeemug12]

Still haven't started brewing personally but the refrigeration tip makes sense. I used to make yeast-carbonated soda in a half gallon jug and refrigerating it for a few days after the room temperature fermentation was the only way to stop a foam explosion from happening. This might not be true of kombucha but for the soda it was also necessary to have it actually be carbonated, the CO2 wouldn't sink nearly enough into the liquid otherwise (hence all the foam)

[@rnngst]

If I carbonate in the bottle and after 2-3 days I put in fridge, it will stop fermenting process? How many days can I keep it?

[@lindsaynorman9323]

just wanted to say that if you don't have a SCOBY, and don't want to pay or cant, or you cant find anyone who has one. Go out and buy a bottle of plain unflavoured (also called raw or natural flavor) and make your own SCOBY. just pour the whole bottle into a jar (I use a mason jar) then put cheese cloth or something breathable on top and wait about 2 weeks and it will form a SCOBY for you so an initial investment of $3-$5 for the first jar of kombucha but it gives you the SCOBY to make allllot more and its way cheaper then ordering and paying shipping.

[@ballerinafarmer]

Lindsay Norman - Great tip; thank you!

[@cruisemoma9961]

Thanks for the tip!

[@andresbernal9890]

thanks a lot haha

[@Sandia49]

Can you buy yeast powder to make a scoby?

[@captainautismo2312]

@@Sandia49 boy

[@BigDawgTheGreat]

Cool videos... just one thing, as a beer brewer I would be very cautious about the amount of sugars that make it into secondary. The gushers are proof of over carbonation which can lead to bottle bombs. Technically you can still secondary ferment in a vessel similar to what you used for primary fermentation, then when time to bottle you can add a set amount of fermentables (dextrose, table sugar, whatever) to carbonate. Just google bottle carbonation calculator. I think that's much safer and more predictable.

[@johnnyberning]

Very fine videography... As an experienced brewer, I would suggest adding a smaller amount of fruit or priming sugar (1/2 teaspoon) to the bottles to prevent the over carbonation that I saw in your video. You won't have to release the pressure on the bottles or risk having them explode! I like the idea of recycling and re-using the bottles, and plan to use my Kombucha purchased bottles to make the first batch........Well done, sir!!!!

[@leonakemp7542]

I find that some bottles lose their seal. Do I have to throw the whole bottle away?

[@LifebyMikeG]

this should be coming just in time for everyone who dove into phase one of the kombucha making process. This is by far my favorite step since you can get super creative with the flavor combinations!

[@j.rwraps9079]

Is it okay if kids and teens drink this I'm 15 and want to make some

[@deedeemooreco.2304]

TY. My first try making this. So far, so good, thanks to you. Used blue bottles exactly like those, so time will tell.

[@lukasgoodrich9414]

+Jeff Ward What are you talking about?

[@lexip396able]

Brothers Green Eats thank you for the video! I'm so late, but happy I've found it!

[@xavior151]

@Brothers Green Eats, HEY if you live in new york (specifically, new york city), can i get a piece of your scoby???? Thanks in advance!

[@BasedRoots]

I picked Elderberries fresh right before they started rot phase. They were explosively sweet. Turned that into a fantastic syrup, Elderberry and Black raspberry blossom honey. That will be the base for my 6 bottles. Elderberry, Mint, Lemon Peel Elderberry, Basil, Lemon Peel Elderberry, Clove, cinnamon, Anis Elderberry, Cucumber, Mint Elderberry, Huckleberry, Blueberry Apricot lol my last one will be apricot because i love tangerine and mango. This is my first batch, i put alot of time into this.

[@KristenWack777]

Dont forget turmeric root! The medicinal benefits are exponentially more beneficial when they've been fermented!

[@lexip396able]

kris777 very nice tip! where do I get it and how do I use it?

[@Al-mq1pr]

you can get tumeric root at some grocery stores. It's usually next to the ginger root.

[@lindsaynorman9323]

may sound weird but if you use turmeric add some black pepper as it really ups some of the health benefits of it namely the anti inflammatory properties....though not sure if black pepper would mess up the ferment or carbonation

[@tony_25or6to4]

Lindsay Norman adding cardamom and some other spices could turn that into chai kombucha. That might be tastey.

[@BasedRoots]

Good to know.

[@dim8885]

I have just started to make kombucha - I have my first batch in the first fermentation process. I even grew my own scoby. I'm anxiously waiting. I have watched many, many, many videos on making kombucha and I have to say, these two videos that I just watched of yours are in the top! Thanks so much!

[@Nathouuuutheone]

* a few drops of kombucha splash around * "My kitchen is ruined" hahaha

[@JustLindsayH]

Try vanilla bean and prunes. SO good!! Another good thing to point out is how different the taste will be depending what kind of tea you use. I personally like it best when I use green tea.

[@KNP02]

Lindsay Hughen omg! Sounds like a great combo! I do strawberry and sweeten with stevia at the end so it tastes like strawberry soda. But I will defenitely try the vanilla & prunes soon!

[@despuesdelatribulacion7613]

Lindsay Hughen together, or in separate bottles?

[@jibjub2121]

that's a great idea, gonna try that combo. Also, my fav is to use 2 black teabags and 2 green tea :)

[@RyeDoe]

Hey just a tip, I found Grolsch premium lager that comes in the 16oz fermentation bottles and it's cheaper then buying them on amazon (from total wine) I just purchased 8 bottles for less than $15 out the door. Cheaper then just the bottles and you get beer out of it.

[@Catgrass755]

RyeDoe hells yeah

[@MeganLinford]

RyeDoe I do the same!

[@tony_25or6to4]

But aren't the Grolsch bottles brown? Hard to see your kombucha

[@winebox]

Tony P why do you need to see it?

[@michaeljohnston777]

LOVE THIS COMMENT!! I've used them for other things and it's great beer too.

[@janetownley]

Great! Now how do we make KOMbucha?

[@ramonebills9318]

I was thinking the same thing... Now I know how to make KAMbucha!

[@michaeljohnston777]

It's not that different. BUT, You have to hold your mouth juuuust right! :) :) :)

[@isisamun-ra2479]

I Omg the Kam thing was grating my ears lol KOMbucha !!!!

[@laurenmead4453]

Maybe he’s from Philly. They’re always putting A’s where they don’t belong. If he ever drops a jawn that it’s confirmed.

[@adamlewis5780]

Right like where did the “a” come from

[@BetterDoneYourself]

I really like your channel. Excellent kombucha videos! I'm motivated to redo my videos. I shot them when I was a new youtuber. Hint: Refrigerate the kombucha before you open it!!! You will keep more in the bottle. Ever open a warm beer? I didn't think so...

[@gigglehertz]

I'm bottling my first batch today. I'm so excited, and I can't wait to try the different flavors I'm making - blueberry ginger, strawberry, kiwi, peach, and nectarine. Thanks for making these videos.

[@gigglehertz]

Woo Hoo! Turned out just like from the store! I had one that shot up over a foot high, but luckily I was holding it over the sink. Fruit chunks were a pain so I'm definitely getting a juicer. The only ones that formed little jellies in the bottle were the plain ones for some reason.

[@IrsidaSheshi]

Thanks so much Brothers Green for this video. Been wanting to make Kombucha for so long. My advice to you though would be to not shake the bottle or move it at all before opening it because then it will just cause that beautiful explosion you just experienced there :D. I would recommend putting the bottles directly in the fridge after 3 days in the dark corner, this way you avoid further explosions. Also, keep the kombucha in a dark, dry place. You don't want the sun or too much light to hit it because then it gets too carbonated too fast, it tastes like vinegar almost. I hope these tricks work. I hope to try them myself soon. Thanks again and please consider doing some Middle-Eastern recipes. I am in Canada and work with Syrian refugees sometimes, so it would be nice to learn how to cook something for them.

[@specialk22tt]

Solubility of CO2 in a liquid increases when the temperature decreases so make sure you chill your kombucha down real close to freezing for highest carbonation and to help prevent this: 4:00

[@gohabs9]

wouldnt higher carbonation cause more of that?

[@specialk22tt]

I assume you're asking if more carbonation causes more bottle eruptions. Theoretically yes, however if the liquid is very cold, less CO2 will escape via gas if it has been dissolved thus leaving a smaller eruption with a higher carbonated liquid.

[@samipso]

I can attest to that one. I work in a restaurant serving carbonated drinks. The bottles tend to overflow more now it's summer.

[@BALLTONGU3]

cold temperatures with booch, actually rids of the carbonation..natural carbonation is not the same as soda drinks

[@havextree]

rien dick not really, but chilling it will slow down/stop fermentation. I've had chilled carbonated komucha from the store and home made.

[@anorenbergs]

I would suggest to freeze some kombucha tea in the ice tray to make ice cubes to chill down your "secondary kombucha drink". Kombucha ice cubes would keep the flavor - as the regular ice cubes would dilute it. I noticed that due to a small amount of alcohol, kombucha does not fully freeze in the ice tray - the surface of the kombucha ice cube is sticky, but that's alright, just pop several kombucha ice cubes out into your glass and pour over your secondary brew. Thanks for the video!

[@Chemeleon15]

Aivars Norenbergs the stickiness would be the sugar. Things with high sugar content also take longer to freeze(need lower temp to freeze). The sugary part gets pushed out as the water part freezes.

[@anorenbergs]

Bingo! That's it.

[@eliselester8304]

I thought that the bacteria eats a lot of the sugar when you're making kombucha, that's why It's a healthier drink option with very low sugar content. For example, one brand of grocery store kombucha Is 2 grams of sugar for the entire bottle. Is that not so with homemade kombucha?

[@Chemeleon15]

Elise Franz At home the fruit juice added for carbonation adds sugar that might not be completely consumed if too much is added(also exploding bottles). For making ice though, it could be the sugar or the alcohol affecting the texture, if it's sticky either it's sugar or bits of fruit

[@Laur8Chris6]

Try using your extra scobie as a facial before gifting it to the compost! Just flop that round boy on your face and kick back for 10! Its like a natural chem peel. Sooooo nice!

[@LifeofPhi]

Lol. Can I simply cut it in half for sharing?

[@ardishafdahl8296]

@@LifeofPhi No - you can peel it apart. It's layered.

[@kyterecords5954]

Thats cool!!

[@jmewilson737]

Thank you for your videos. I'm on my second batch. On my first batch I followed your instructions, and put a little bit of fruit in each bottle. I was going to leave it for 3 days, and then slowly open it when I got back home, but unfortunately I came home to Kombucha and glass everywhere! I guess I added a little too much fruit to mine? I will for sure be "burping" my bottles daily from now on. Thanks Again. I appreciate it!

[@jaysirivan8582]

Thank you so much for making these videos, I just started my batch from scratch 8 days ago. Waiting on the scoby to grow and that 14 day mark to come already. Your videos is helping me with a guide and I am paying close attention to the Do’s and Dont’s! #cheers

[@Bella-pg6nf]

You were moving the bottle! That's why it exploded! lol

[@ninakitchens5098]

I don’t even make my own and I saw that one coming. I’ve had store bought ones give me a good spray in my car! 😹

[@dh31021]

hmm.... I think it was done on purpose

[@africanpride69]

That's now why. It's those long neck bottles, and maybe what he used to flavor. I stopped using the long neck bottles and switched to canning jars.

[@cferrario40]

africanpride69 so I can use my regular canning jars and lids?! The seal is as good yes? I have more of those to experiment!

[@lindamyers1386]

I use canning jars for my hubby's. He doesn't like fizzy things. I love fizz so I use the long necked bottles for mine. I must chill mine well and keep the bottle very still before opening and still I get spew. I even had one pop off to the ceiling in my kitchen once. I love to puree strawberries into my 2nd ferment. My fav flavor.

[@trenchantsometimes5149]

Thanks for making this nice, clear, slowly- spoken but not blab, blab, blab video. Great job. . I subscribed.

[@sametty]

Change speed to 1.25x. You're welcome.

[@lmcov4]

Geeze, finally someone showing the second fermentation in bottle. This is exactly the video I was looking for. Thanks mate, really helpful video.

[@TC-8789]

The mango probably has a little too much sugar for how much you put in the bottles. You have to balance the amount of fruit you put in there based on its sugar level. You should also have a disclaimer not to let these sit too long. A housemate of mine left an over half empty bottle laying around, with the lid latched on. While cleaning up I went to open it. Luckily I was anticipating a lot of pressure and pointed it away from my face. The pressure releasing sounded like a gunshot. It snapped back the metal wires on the stopper in a way that I had to remove it from the bottle and reattach it. It could have easily hit me in the face or broken in my hand. Too much pressure and even these tempered bottles will break ... BTW, people should use tempered glass bottles. There are decorative bottles that look a lot like these brewing bottles, but they are not strong enough to hold the pressure.

[@whelp4752]

You make a good point. I had some fresh apple cider in a maple syrup bottle with the same style pop top but I forgot about it in the fridge and a few days later it blew up in the fridge 😋 lucky it wasn't in my hand when it blew.

[@meghanbugg]

Thank you for posting this! I have been brewing kombucha for months but haven't been feeling like I've been doing it just right. Your tips were super helpful! :)

[@MalyssaAK]

you guys really need to be on the food network!!! you guys are so fun, unique and creative!!!

[@dianac52176]

I have been making kombucha for several years now, and when fresh fruit is not in season, I use frozen fruit. Delicious.

[@e-dizzle6141]

I used ginger and blueberry

[@CiaofCleburne]

So happy I found this video. I've been looking for an actual recipe and you did that! Thank you!!!

[@Bepike]

How do you store the scoby if you don't make another batch right away? Room temp? Dark space? Fridge? Also, better to begin the 2nd ferment in a dark spot or open spot okay?

[@slien100]

I have the same question...

[@islachica5787]

My friend put hers in a sterilized container with 2 cups of liquid from the original F1 batch, in the fridge. She has had to travel for several months at the time, and it has always worked when she starts a new batch.

[@jaykkinell7267]

Never put your scouby in a fridge it kills it

[@kassenz]

Thanks for making this video In the past ive experimented with making beer, cider, and mead. This seems like a similar process and equally rewarding. I like trying different yeasts and water too. Spring water, mineral water, club soda, tonic water...ect. And different honey too. Fireweed honey is my favorite so far, noticably different than white sugar.

[@kcototheyoyoyo]

Refrigerate before opening. Less chance of it getting everywhere😉

[@ChristinaRichardsonFitness]

I am not digging the over carbonated nonsense. Does refrigeration help? Slows the process?

[@gilox4079]

Christina Richardson yes it will slow the ‚second fermentation‘ and so slow the carbonation

[@bettywren5894]

Thanks for the direction. I have watched several videos on how to make kombucha but this is the best hands on I have found. Just made my first batch. Can't wait to enjoy the fruits of my labor. Thanks again.

[@moffitthomeimp]

You may have already answered this but once I am finished with the second fermentation, I am clear to put it in the fridge and not worry about it conitnuing to ferment? It won't burst if I leave it in the fridge for several days? Thanks so much for your videos!

[@julianjauregui2938]

You ever get an answer

[@thebuffalodude]

@ 2:30 I love the way you're explaining how to make sure you have clean hands when you're making the tea and at that exact time you pick your nose and rub it all over your hands. 😆 Good job!

[@gerardoli892]

hahahah good eye!!!

[@angiem1124]

No no soap, use apple cider vinegar to wash hands and all containers and utensils.

[@everevelyn1094]

Angie Mohr. Isn't that how you can get kombucha eels? I heard to only use distilled vinegar for this reason.

[@nukey555]

Angie Mohr i used Dish soap and rinced everything with hot water couple of Time, hope i didnt ruin it but it taste good and no bad smell so

[@weetzybat]

ugh soap is all that is necessarily. Just don't have it be anti-bacterial soap, a natural soap is best (I asked the esteemed Kombucha Brooklyn about this). Whatever you wash it with you just have to make sure to rinse it well with water

[@ramonebills9318]

Do you wash your dinner plates with soap? Otherwise you're killing the good bacteria in your stomach then; according to your logic..... Besides you have to rinse the soap off with water and dry it with a hand towel afterwards.... Meaning there is no soap left behind....

[@alexreignz1]

Angie M distilled white vinegar otherwise you damaged the SCOBY

[@rgraz4929]

Another solution to the mini SCOBYs that form in 2F in addition to using skinny neck bottles: Gently rotate the bottles twice a day.

[@carlaibarra7766]

This guy is seriously gorgeous. And thanks for the Kombucha knowledge I was recently gifted a scoby. This was very helpful

[@rgraz4929]

When I make my ginger only Kombucha, to get a good fizz, I also add 2 teaspoons of sugar water to each bottle.

[@richspizzaparty]

KOM-bucha. It's...COM-bucha!

[@tex1622]

Loving this, bro's green. Can we do DIY Sprouting next - as in broccoli sprouts etc? And pickling your own kimchi? Pretty please...

[@seanaltman1400]

@0:05 When its been a while 😂

[@dottieferrell1546]

Thank you so much for your presentation. Loved the way you explained the proceedure. Have recently been learning to make fermented grains for chickens, kefir for us, and now can't wait to start making Kombucha. It is fun to be retired so I now have time to do this sort of playing around. Thanks again---you are great!!

[@lisa-mariehasiuk7316]

Okay, I’m sold on trying! Just curious though, does the fruit break down entirely after the second fermentation, or does it stay pretty solid? Just wondering what the cleaning process looks like with the narrow opening of the bottles. :)

[@amandahuginkiss6868]

I've found that if I have larger chunks of fruit, it's a pain to remove them from a narrow necked swing top bottle. I've gotten to the point where I puree it and strain out the fruit matter mostly. less to clean off the ceiling when the carbonation is out of control like in the video, ask me how I know 🙂

[@ninadubrovsky2229]

So a few questions for the creator. 1. When your scoby starts to grow new layers, do you remove part of the layer or give away the whole thing? Will it regenerate if you cut it, or hurt it? 2. what do you do with the scoby if you're not making another batch? Will it continue to live in it's environment or do you have to continue the process constantly? 3. I have a small kitchen, similar layout to yours and I'm wondering where you got all of your storage items! It'd really help me and my productivity in the kitchen lol.. THANKS!!!!!! This series was super helpful!

[@ANI2WAY]

omg^_^ but how do you keep your ‘mother’ once you decide to take a break making the kombucha?

[@bearose6146]

BTW... those bottles can be found at the dollar store from time to time! This is the best second fermentation video on KZbin. Thanks for the info. I can't wait to second fermentation my next batch.

[@monsieurbernoulli8101]

They named it scoby, but actually it looks more like a shnortz

[@Chemeleon15]

Monsieur Bernoulli it think it's Symbiotic Colony of Bacteria (and) Yeast(i think there's also some fungus involved)

[@BMarie774]

I saw a guy who made this thing that almost looks like a cheese press, so that he can slowly open bottle bombs without them exploding and there’s a little pan underneath to catch any that does happen to overflow. It’s so neat and I’ve just bought all the stuff to make it.

[@aarongreer1657]

Question: Do you (any of you who know what you're doing) ever filter the schmutz from the second ferment? Or does it just sink to the bottom and you don't worry about it? Also (OK, this is questions, plural) do you recommend second fermenting in a bunch of smaller bottles, as in the video, or does it work just as well to ferment in one large jar and then distribute to smaller bottles? Comment: This was really helpful. Thanks brother.

[@LiveLoveLevelUp]

Thanks, i made my first batch and am on to phase two. threw some apples and grapes in a few, and apples and lemon in another lol, Just what I had lyin around. Idk couldnt wait. I then threw both scobies with the fluid into a small container and into the fridge, hope that keeps them good till I start the next two batches. Woot! So ez and yet I feel like an alchemist.

[@deonnalovelace9993]

how much can you drink in a day?

[@randystache78]

That cutting board @ the 4 minute mark is amazing!

[@LifebyMikeG]

my dad makes them and you can buy them handcraftedbybruce.com

[@sandytw5229]

Love the Zebra Chopper, where did you get it?

[@Amazonbie]

I’m in looooooove with your kitchen. I love that it’s small but organized

[@PlasmaOne]

3:47 You definitely did this on purpose. >Shakes bottle after fermentation >Surprised when it spews all over your kitchen >"WOW LOOK AT THAT CARBONATION!

[@livus360visuals6]

Here in 2021, thank you for your videos, I'm making my first kombucha batch this weekend, new sub here

[@jorunnbjo]

play it at 2x speed... it´s hilarious!!

[@michaeljohnston777]

SO HAPPY I found your channel! Thank You Friend!! :) :) :)

[@SouthFloridasRestaurantGuy]

Great job kid!!

[@fudroysmith7948]

Gin mixes very well into buch. Try it if you haven't!

[@simonamckinnon9622]

Just received a scoby in the mail. I'm so freaking excited about giving this a go. I spend way too much on kombucha so I want to be able to make it myself. Thank you so much for these vids! I'm finally confident enough to give it a try :)

[@dwolrdcojp]

KOH M BU CHA

[@Nadine----]

Thank you that was complete.

[@wanderingteaapprentice]

Great film, and yes a natural biproduct is alcohol. It was nice to see your style.

[@dalton1824]

Does anyone else get triggered by him saying CAMbucha? lol good video though.

[@isabelladavis1363]

Can’t wait to get started maybe add some elderberry flowers in the summer…ummmm yum

[@Aaron118247]

Weed Kombucha??

[@DaDutchGuy95]

make it happen, let us know

[@Bananamanagram]

Aaron118247 I had the same thought. I'm gonna try it out after I get started.

[@islachica5787]

I'm ALL IN! Let us know how it works out. Test some ABV as well! ;)

[@patches_kitty]

Cannabucha

[@patches_kitty]

KZbin it dr colly has a recipe email the dude

[@33brizzy]

excellent video for how to make kombucha

[@teefinyomouf]

erggg i commented on last video and u guys said you would say kombucha the right way next time :'(

[@rkatika9]

Like! He keeps saying cambucha!

[@killamaam]

This was obviously made before they vowed to say it correctly. A clip from this video is in the first video. :-|

[@teefinyomouf]

MyriadOfCrys ! good catch

[@rkatika9]

Yup, I noticed it too, when he opens the bottle and the juice spills out...

[@brooklyncook9463]

yes! cute guy, but this drove me crazy the entire video.

[@navymombarbara4860]

love mango and strawberry together and individually. ginger too

[@Basic00Name]

why is this shit manly? because it is only ferment (for men). no ? ok ill get out of here.

[@TabzeeKat]

XD

[@martinsmotic5059]

damn, that was bad

[@petter2739]

Kombucha is actually very ferminine

[@artanddesign8561]

When I first saw this video I saw the long galley kitchen and I thought that looks like New York City… This oughta be good. Thanks for the killer two-part video I am all over this kombucha.

[@l-i-o-nslight9930]

This was amazing..... thank you for doing this! How long does the scoby last without making another batch? And how long do the fresh bottles of bucha last? Thanks again! This was so detailed and amazing!

[@miriamruth1]

Thank you I love this

[@onaugiramehcnip9776]

you should try brewing some ginger beer. is also cheap and fun. Thank u for sharing!!

[@arturmo1046]

Nice. My parents did it in the old days. Now it's my time. Thanks guys :)

[@Mike-ck3wi]

Thanks! Looking forward to making KAMbucha!

[@alanadyson]

i make basil and ginger 'buch...great combo

[@amandawayne829]

Thanks for these videos! It's been about 6 years since I've made some kombucha, and this was the perfect refresher course!

[@bluesdog88]

Why would anyone hit the thumbs down button? Good video, thank you!

[@iant720]

I decided not to drink alcohol anymore, and was a bit bummed because I always wanted to try wine making and distilling... I'll do Kombucha instead!! Awesome!

[@Therightway76]

Solid Workshop! Much thanks!

[@elishamoretti6316]

Super Helpful video . I say this has to be straight on right to the point video, and best I've seen outta the 100+ I seen. Thanks a mill

[@upsidedownshell]

Your the coolest cook combucha guy!

[@rochadealencar]

You inspired me so much with this video I’ve never tried kombucha, but I’ve been curious for some time now with all the hype When you described the desire for making homemade beer, and the accomplishment that you get with kombucha, I was sold Gonna try it

[@tony_25or6to4]

You can get one of those containers with a spigot at the bottom. Then you can bottle the kombucha without disturbing the scoby.

[@SahajKhetrapal]

Gotta love your passion! been following your videos for a while Thankyou for posting this mini series

[@AndreaInternauta]

PLEEEEASSSEEE upload the kimchi tutorial! i eat a mostly vegan diet and it's been impossible for me to find kimchi without animal products in it! thank you. Love your videos, guys

[@carpediem.9]

Thank you this was helpful :) I am just starting with the kombucha making :)

[@Makermook]

Between part one and part two, I just started a 2 gallon batch. I'm a fan of ginger, so I think I'll pick up some ginger root next week and see what I can come up with. Thanks!

[@SonofThor420]

Looking forward to more tips to better my Kambucha process. Thanks Fran

[@Jasfras1]

Try peeling your Ginger with a teaspoon. It works great.

[@michaelcangimilla2888]

I think you've made 2 great videos on Kombucha. The contents were great. Some people are sooo critical. Yes people, I know I spelt the word, so incorrectly.

[@Athecubus]

I like how legit you make yours. Some other videos seem skimpy to me. I've never tried kombucha before and I'm going to buy a bottle and try it first before making it if I like it. I love your teaching videos and your cooking videos!

[@sheilajoyforones5493]

I made a mango flavoured kombucha, let it sit for 3days, and the moment I opened it, from 1litre to 350ml, lol made a huge mess and left with so little, but its taste great!

[@061356]

Abs the best description EVER!! Thank you!!

[@mimib6253]

I've been inspired to try brewing my own wine.....it is soooo easy, the only thing ya need is Good quality fruit juice and sugar...if you're just using straight up fresh berries you don't need to add ANY yeast, since the skins will make their own yeast naturally with water.... (BTW ive just used regular or bread yeast and that worked fantastic for me) making wine is similar to the first brew of kombucha in how simple it is, only instead of a SCOBY pancake it's just yeast

[@RadicalMothering]

I just opened and sampled a second ferment of mulberry. We picked the berries from the tree in our yard. I am bummed I only made one bottle because it is so amazing.