Brewing 10 Bottles of Kombucha for the Price of One?

Click the link below to get a free PDF copy and exclusive video tutorial of my "Trick Out Kombucha Brewing Set Up"
prohomecooksu.com/kombucha-kit/
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For years my bank account suffered due to my consumption of kombucha! Then one day my friend came by with a batch of his home brew for me to sample and my home brewing journey began. Join me on a challenge to see if I can make 10 kombucha's all for the price of one store bought bottle.
00:00 - Intro
00:53 - Buying a Bottle
01:37 - Make a SCOBY From Scratch
03-57 - Brewing Your Kombucha
10:10 - Find Your Flavor
11:15 - Carbonating Your Kombucha
14:45 - Taste Test!
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Check out more info at www.ProHomeCooks.com
Follow my food experiments on instagram @lifebymikeg / lifebymikeg. .
All music provided royalty free by epidemic sound

[@Khauko]

A trick for knowing when the carbonation is just perfect: make one kombucha in a plastic soda bottle. This way you can tell when it's perfectly carbonated by checking if the soda bottle has firmed up like the ones you get in store.

[@ProHomeCooks]

oh yeah, I cover that in my kombucha training! my favorite tip for beginners.

[@624697]

Can we add honey instead of sugar?

[@cptrowly]

Should be possible since their is also jun kombucha which is made from green tea and honey. But never tried so can't guarantee ;)

[@dsmn4772]

@@624697 Kombucha SCOBY's feed off of black tea and sguar, Jun SCOBY's feed off of Green Tea and Honey. Not interchangeable. They can be slowly trained to take one or the other, but it's not worth your time or effort as it takes quite a while. I'd recommend getting a Jun SCOBY if you wanna try honey.

[@624697]

@@dsmn4772 oh thanks dude

[@1st67mustang390]

I followed this 2 years ago. I've been making booch non stop ever since. My mom started making it because of me. My friends that don't like booch love mine...same with my kids. Such a great drink and replaces sugary drinks for me and makes my guts feel good

[@marypenza4292]

Me too!

[@alvarovazquez525]

What have been your go-to recipes?

[@Bawkr]

I seriously think that we really screwed up some how with all these soda companies somewhere along the way, this was the true health drink. Corn syrup amplified the damage but I think it was already started prior to that.

[@Felipemelazzi]

9:00 "It needs some airflow because this is both an *anaerobic* and *aerobic* fermentation." I have several questions

[@LX0103]

He didn't say it correctly. Aerobic for that step and then anaerobic when you bottle it to get bubbles.

[@Felipemelazzi]

@@LX0103 Thank you!

[@shaylac5095]

A few months ago I stared my kombucha journey by making a scoby with store bought kombucha just like in the video. I'm now In the process of making a "orange cream soda." on second ferment I added fresh squeezed orange juice. After ferment is done I will add Coconut milk The Thai Coconut milk in the can. Another one I want to make is a "Mountain Dew" I'm going to be adding orange juice, lime juice and lemon juice to the second ferment.

[@StonedSpagooter]

Having that many scoby is such a weird flex

[@Thedennati]

Does not seem like it to me, in many videos I've seen, people actually keep their SCOBY hotel pretty packed...

[@now-zw6in]

LOL nigga said he flexxim his scobys 😂🤣🤣 hishit stands . He needs shelves & counters & maybe racks

[@mattkessel36]

M. H. SCOBY still absorbs water and fosters growth though.

[@brie3679]

Nah. I just started brewing a few months ago and I’ve already gotten to the point where I’m begging people to take scobys off me.

[@55decoy]

I'm into it

[@katarina807]

I wanted to mention that the process of adding a portion of an old batch into a new batch is called "Backslopping" I love your videos, thank you ♥️

[@JustMe-12345]

Little note: the "wild raspberries" are actually robus phoenicolasius (japanese wineberry or wine raspberry), they are really delicious but do taste different.

[@mapratt]

And given he was picking some red and some black from the same plant, I'm thinking some were ripe and others not...

[@chadblair5974]

Followed this recipe from beginning to end. I've fermented other stuff, but hadn't tried kombucha yet (culturing a scoby made me nervous). I'm happy to say that my first batch was a huge success. Here's some notes on the journey * Used a bottle of GT's Synergy Kombucha (not sure how that differs from the one in the video). Can't recall the flavor used - it may have been a neutral flavor with ginger. * I cultured the starter scoby for about three weeks. This part took the greatest amount of faith. You'll want to throw it out and declare failure. Stay your hand. Be patient. * For the kombucha proper, I let it ferment for about 17 days (the video recommends 10 days). * For flavoring I followed Mike's lead, using a blackberry/blueberry/raspberry mix turned into juice and added sliced ginger. * I bottled the kombucha in saved GT Kombucha bottles for a couple days, using a small plastic water bottle filled with some kombucha as a test for carbonation. * I enjoyed one of these a few moments ago and it tasted fantastic. Well beyond my expectations. Thanks for a great tutorial, Mike! Looking forward to my next batch.

[@ared18t]

Better than store bought?

[@mike82y]

whats the alcohol % in your brew?

[@russellshannon2900]

I have not yet tried this, but plan to soon. I've ordered a scoby, and my wife got a bottle of the Syenergy Kombucha GT's, I just told her I needed what was in the video...but thank you for your remark, because now as soon as my scoby comes in, I can try my hand at it. Thank you for the advice.

[@russellshannon2900]

when you say you "cultured your scoby," could you explain what you mean, I ordered a scoby from wal-mart

[@richbarnes2451]

@@russellshannon2900 He created a scoby from scratch using the storebought kombucha. If you have your own scoby you can skip this step.

[@Caleb-no4yo]

Now that ive finished this video i thinki have a question... What's Kombucha?

[@deklifhanger]

Caleb Grant haha, me too. For some reason I hear a lot about kombucha on social media lately, but i've never heard of it outside that realm

[@TonyisToking]

Fermented tea

[@triscuit816]

It's pretty much fermented tea that is good for you as I understand it. I believe through the fermentation process and through cultures, it gains the benefits of probiotics and antioxidants, kind of like yogurt.

[@ProHomeCooks]

@@triscuit816 yes, pretty close!

[@permbee7129]

@@ProHomeCooks can you do water kefir next?

[@joem924]

I just grew my scoby using your video's back in August. Started my first batch of about 3.5 gallons last week. My original scoby's sunk to the bottom initially, but are trying to work their way up to the top now. In the meantime, a new layer has appeared and seems to be growinng up top as well....Haven't decided on flavors, but we're excited to see how it tastes when the time comes! Thanks for the content.

[@aubreesnyder1745]

I used the Original GT kombucha for my starter, but after a recent heat wave, my only scoby died. I went to find the Original again, but it was discontinued in the three stores I tried. However, I bought the Pure GT kombucha and compared the label and they’re the exact same. So if you’re looking all over the place, grab the golden Pure bottle.

[@ellethecreator15]

Glad to hear that the Pure worked well for you. The label has kiwi juice as an ingredient, but I’m still going to give it a shot.

[@2ndPortal]

Just passing by to say i've been making kambucha for months now following your guides and it's amazing! I especially love mixing fruit or vegy (like ginger) with herbs like mints, anis hisop.. thank you for the vid!!

[@Trinity_Li]

Loving your videos! Your style and editing is awesome. I really can’t wait to start brewing my own. I usually shop around for my kombucha (sometimes I can find GTs 2 for $4.00) but normally they are ~$3.00/bottle. This couldn’t be much easier and I’m happy that you just showed a simple glass jar instead of your ultimate brewing vessel. I feel way more comfortable to give it a go now. Thanks again and I’m looking forward to part 2 of your Quick Start series. 😁👍

[@saipooja1]

I tried this recipe. One of the easiest fermentation projects I have done. And it came out perfect and delicious and fizzy! I flavored mine with chopped strawberries and peaches. It was a bit on the sweeter side from the fruits but smelled heavenly. Strawberries in a jar!

[@mdoggie82]

Mike, this video finally clicked for me to make my own. I’ve had a scoby growing for two weeks now, and just moving to the phase of making a full gallon. Thanks for a great video.

[@mpowertrain]

I’ve truly learned so much from watching your videos on making kombucha. I made my first batch and followed your video to the tea! Super yummy. I’m hooked ❤️ I’ll keep watching and making more kombucha.

[@22mononoke]

Wondering if you've ever tried Jun? It's like Kombucha but it's SCOBY feeds off green tea and honey instead of black tea and sugar. It's absolutely amazing! It's lighter and more delicate with more effervescence than Kombucha. Really think you'd liked it and would love to see you test it out.

[@ProHomeCooks]

yes i've tried Jun but thanks for the reminder. I definitely want to get a Jun SCOBY started in the fermenstation! stay tuned for experimentation

[@22mononoke]

@@ProHomeCooks Fantastic! Will be looking forward to it :-)

[@rachelfaith3578]

@@ProHomeCooks that's what I make I have 30 jun scobys......

[@amanSpawn00]

22mononoke personally, I’ll take tepache over kombucha lol Tepache being a fermented pineapple drink.

[@Dzaeli]

@@amanSpawn00 tepache is soooo good

[@therayn0]

Im getting my First scoby tomorrow because of your Videos and I am so hyped! 😀

[@ortenciahill5848]

Perfectly instructed! Thank you for starting from scratch! Your instructions makes anybody want to venture out and, "just do it"!

[@publicserviceannouncement4777]

Omg tying the teabags together was genius. Sometimes I miss stuff unless I watch multiple times. Thank you for making it easy to go back to each step as well.

[@juddysballs41]

I know right, me too the same. Sometimes I think “folks are dumb where I come from”😂

[@jimrennison1]

The process of making a scoby and making kombucha is actually even simpler than depicted here. I used a bottle of the same brand, GT, but I I used the Gingerade variety. I drank it first and not by pouring the bottle into a glass but instead drinking with my mouth right on the mouth of the bottle. I put some water in a clean though not sterilized 1 quart mason jar and added some sugar. I then added the little baby scoby from the kombucha. Two weeks later I had a perfect scoby. I then fermented one gallon of kombucha from black tea and sugar in the usual way though the jar was not sterilized or boiled just washed clean with soap and water. One month later I had basically perfect kombucha; not too sour nor too sweet; just the right flavor. I then put one heaping tablespoon of Ginger preserves (sold as 'ginger tea' in Asian groceries) per pint And poured in pint bottles for the second fermentation. 5 days later I had perfect knock-off of Gingerade! Remember that this fermentation basically creates a bacterial monopoly a lot like kimchi and yogurt does. the chance of another unwanted bacteria growing within the culture is slim to zero and if by chance it did happen it would smell and taste completely different so you would know not to drink it.

[@foodieants7878]

Best kombucha video!!! Very simple, clear and easy to understand!!! Love it!!! 🐜🐜🐜

[@kristiphipps2564]

Dude! Where have you been all my brewing life? I’m so stoked to use your method...I’ve always added sugar to get carbonation and not had the best results...this is awesome! Thanks!😀

[@barrettNZ]

Definitely going to have a go at fermenting some food and drinks in the new year! Thanks for this awesome series on fermenting 🙂

[@user-jj1xj6oh7s]

I drink a fair amount of ginger kombucha from the store and never wondered enough on how it’s made and what it really is. I just know that it’s pretty tasty and healthy. This is very interesting to somewhat see the process of how it’s made and I look forward to seeing more of your videos. Thank you KZbin recommendations lol

[@savethehumanz9205]

Im really enjoying these fermentation videos.

[@JonathanJK]

Hi Mike, thanks for doing this, I made my own bunch of bottles of booch with this video, I already dislike batch brewing and set up a continuous brew for my second attempt. I'm saving so much money!

[@Soupy_loopy]

This is my new favorite channel. Been brewing beer for many years, wanting to start fermented foods.

[@nathaliediaz6189]

I make my own booch every week or 2 and I always experiment with different flavors ! I always have so much fun combining different fruits. This weeks brew is ginger and green apple . I thought about adding clove for a more apple cider flavor but decided to try just the apple and ginger flavor first . I’ve never tried to spice booch up but might have to try it.

[@StevenBagley]

I'm loving the Kombucha ideas!

[@garvgupta2906]

me too!

[@LaReina203]

Thank you so much! I love Kombucha and how thorough you are with explaining. I can’t wait to make myself!

[@greenghostmusic3240]

new to your channel and love it! Always wanted to make my own kombucha since I used to live in Austin, Tx. Everyone was kombucha crazy and knew a few people who brewed it in facilities there. Nice to finally follow a dedicated video that is pretty to the point. Thanks for making this!

[@graysonsorensen8872]

Im loving the new studio space

[@trondurfugl283]

Really thankful for this video, because you didn't get a "perfect" SCOBY! I've just started brewing, and I've been really worried about my brew, because it didn't look like all of the videos I've watched AT ALL. But it looks like yours, so I guess it's okey! Thanks for a great video! :)

[@ProHomeCooks]

yeah, it's not always perfect. Although its great when you get that beauty after a few batches!

[@lospiritodelravanello7712]

That's because the SCOBY is the kombucha itself, what you call SCOBY is called pellicle, and it's a side product of fermentation. It''s useless.

[@aghinaf]

I thought my new scoby is mold,I almost throw it out because it looks weird. It ends up perfectly find just not in a so called perfect shape 😬

[@Tropicalpisces]

How does it smell???

[@milank572]

@@Tropicalpisces goot

[@vondutch-turbotech]

Thanks for your vids! Your great to watch and listen too, me and my wife are following your tutorials! 🙏🏼

[@kseniyakirillova4008]

This is so great! Thank you for what you do it’s truly amazing and very inspiring!

[@edgardumlao2276]

Thanks for this thorough breakdown on how to brew kombucha at home, very informative. I'm excited to start this new adventure! Question though, at what point do you have to break off layers of scoby because they're so thick and how do you keep them alive during times where you cannot brew kombucha such as when you're out of town on vacation, etc.?

[@Thedennati]

Just wanted to say thank you, Mike. Thank you for an amazing video, for introducing me to kombucha and fermentation altogether :) Just yesterday I bought some jars and I am trying to grow my own SCOBY from an unpasterized, raw and unflavored kombucha available here in Europe. You really motivated me to experiment and try new stuff in the kitchen. You're doing an awesome job!

[@SterneIsa]

Thank you for the video! My first batch was ready today and I was amazed by the success on the first try. I used peach for flavoring and It’s super tasty :) Besides it was fun experimenting with something so crazy in the kitchen.

[@wendyc5626]

Fantastic videos !!! Your work area is incredible and your delivery of information is clear and interesting - beat one I’ve come across !!

[@patricklangston8610]

I never thought of marking my own containers. So simple yet so genius. Just measure 4 cups in a measuring cup, poor it in, mark the line on the container as 4 cups or whatever you prefer, refill and repeat.

[@lisa2stewart]

If you use permanent marker and bake it for a little while the marks will stay on better.

[@thequizzicalreader141]

I've been brewing kombucha for about two years now, I remember I was so nervous when I first began because I didn't know what to expect ! I still buy store bought from time to time but I still prefer my own :)

[@piotrbrys8008]

Hi, as a complete beginner to kombucha, how sensitive is it to different parameters - I mean, if I mess up proportions of sugar to water and use a different type of tea, will it die? will it turn undrinkable? I 'm somewhat scared to invest in a project that might be a waste if i don't fully commit. Just asking for a heads up

[@thequizzicalreader141]

@@piotrbrys8008 I wouldn’t worry about it. Check out the channel called You Brew Kombucha, this channel is helpful for beginners. Scopy’s are tough , just remember to keep it in a ventilated area, I used to keep it on top of my fridge.

[@piotrbrys8008]

@@thequizzicalreader141 Thanks for the pointer, I'll check it out!

[@lizannecheney9018]

I've been brewing kombucha for nearly four years and my favorite is green tea kombucha. 14 green tea bags and 170g of sugar to a gallon. I ferment for 8 days with 3 mature scobies in winter. Thanks for vid. Got some tips on flavoring.

[@trina7274]

I know this is an older video.... but I just wanted to say thank you! I grew my own scoby from GT’s kombucha! It took about 6 weeks (it was winter here in Oregon, so it took longer) .... I’ve now been making Kombucha for all my husbands co-workers and they are even offering to pay me now, because they love it so much! Also.... I wanted to brew some Jun kombucha just to try it.... I got the same regular bottle of GT’s kombucha.... poured it in cooled brewed green tea (almost half a gallon) with 1 cup of raw honey and waited.... 3 weeks later and I also had a beautiful Jun scoby! It’s been so, so much fun! My husband also feels so much better (he suffers from gastritis) ... since drinking kombucha on the regular. Just thought I’d come back and leave a note for anyone that wasn’t sure about starting their own... GT’s regular raw Kombucha (whole bottle) Good quality cooled black tea, I used 10 bags when starting it ( a little shy of 1/2 a gallon ) 1 cup regular sugar Mix well.... wait 3-6 weeks in cool spot, with container covered with a cloth or coffee filter ... Try it guys! It’s so much fun... and healthy for your gut! Thanks again ❤️💕🙏

[@Amoure0o7]

Wow this is so encouraging! I’m going to start kombucha next month, I’m 3 months into my year of ferments and I’ve planned Booch for April. I may have to jump on it earlier, since this month is sauerkraut and I’ve already done it and now I just have to wait…lol. Maybe I should do lacto-fermentation of multiple veggies this month instead of just cabbage. 😄 Knowing how to make my own scoby is AWESOME, instead of waiting for someone from church to be able to coordinate a meeting with me. 😝

[@Paula.HP.]

How is it going so far? I’m also thinking about getting into fermentation and growing a scoby but to be honest I’m a little scared of the carbonation process, since I don’t want a bottle to explode on me. I think I’m going to be checking kefir out first. 😊

[@aureliaaurita6498]

I like the new style very much. But as a European, I'm unfamiliar with your measuring units. Could you please use both the American and the European measuring units to make things easier for people outside the US?

[@Anton-cq6zl]

yes that'd be very helpful

[@ProHomeCooks]

will keep that in mind, thanks for writing

[@doc8125]

Don't know if these are the exact rations he used, but I use 70 g sugar 7 g tea and 1 dl starter for every 1 liter of water

[@aureliaaurita6498]

Thanks Mike and doc8125!

[@DiegoGaete94]

@@doc8125 I use this exact same recipe with great results. And it's true what they say, homemade tastes a lot better than the store bought 'boocha

[@jodie729]

Mike, this is awesome. We moved. Our SCOBY's did not make the voyage. I am just cheap and couldn't believe people wanted $15-25 for a SCOBY. I followed your directions and not much happened at first. I bought a heat mat, since our house is usually in the 60's this time of year. Within a week, a SCOBY started forming. I brewed my first batch successfully and that SCOBY just looked thicker and healthier. I am on my second batch now and I have a robust looking SCOBY. Amazing! Thanks for the great info!

[@rominhawk3949]

Best fermentation presentations ever. Thank you.

[@Square60]

Best video I have seen in a while!

[@starshot5172]

Thank you so much! I was wondering if I could make a SCOBY with just the drink, and I guess I have my answer now!

[@ProHomeCooks]

;)

[@AlbertHermannCanada]

Mike you are really good in what you do.... thank you for all you share!

[@impalamama7302]

GREAT tutorial! You do a really thorough job. Since I have an abundance of wild blackberries and mulberries around me, but never really get more than a handful or two at one time, you have given a great idea on how to use them.

[@stephenlong431]

Great videos, I'm glad to have discovered your channel Mike. One request for your non-US viewers - could you give metric equivalents for volumes and weights too?

[@DarioCruzII]

Bro, thank you for making this video. I recently started drink buch on the regular and was wondering how I could easlier make some at home. Going to try this tonight for sure!

[@ProHomeCooks]

;)

[@kymoonman5276]

Thank you so much for teaching me how to brew Kombucha !! Another great video. ⭐️⭐️⭐️⭐️⭐️

[@peaches26t]

I want to give a shout out to you and give a HUGE THANK YOU!!! I grew my first SCOBY following your directions. IT was thick, firm, and just beautiful! I could not believe it! I recommend a seed heating mat and wrap your brewing vessel in a towel if your kitchen gets cold like mine to have consistent temps and leave it alone! I left mine alone the first batch for closer to 17 days and used all the solution in the vessel to begin my actual first batch. I am currently doing a second ferment on that one and was surprised that I now have 2 SCOBYs as each batch apparently produces another SCOBY. I am sure everyone else knew that, but I was pleasantly surprised about this! Thank you for making something I’ve overthought about for a long time into something fun and easy! My kids are jealous how I talk to my baby SCOBYs, yes, yes, I know I am ridiculous, but am super pleased with this! 😂😂😂🤓

[@pixelated_happy1894]

I had ordered the same brand kombucha (GT's Enlightened Synergy) and they ended up replacing it with the GingerBerry flavor. It oddly taste like a wine cooler (to me) and a light german beer (to my husband). We're hoping this next grocery delivery we get, we actually get the non-flavored one but we are also ordering the Watermelon and Guava ones. I was really scared to try kombucha (because I don't like the taste of tea) but this stuff is really growing on me! Maybe one day I'll be brave enough to make my own scoby and kombucha. Thanks for the vid. I think I've watched it a dozen times now. lol

[@ivangonzalez3576]

For those of you wondering what you do with the leftover liquid, I was also wondering but i went ahead and used that leftover liquid to skip to the bottle fermentation step. I poured fruit juice in a bottle and poured the leftover liquid in there. If anyone in interested, I’ll post updates here.

[@Akash1591]

Hey, this is exactly what I was looking for. Did it end up working for you? Thanks!

[@reinagabrielafix1424]

Did it work ?

[@emmicd11]

RIP

[@007Moves]

Just did the same thing. I got 2 gt bottles worth after I removed my new scoby and the starter liquid! We'll see how the carbonation turn out in a few days. 🤞

[@ALCRAN2010]

@@007Moves ??

[@tannerstumbaugh2681]

I just started my first batch of kombucha right now! I'll follow up with how this tutorial ends up working for me!

[@johnn2776]

Thank you so much you are so helpful for people who are starting out with fermentation.

[@kingmezs23]

Currently brewing the first batch of tea for the scoby mother. Found a local brand that had a green tea base, so I'm doing mine with yerba mate!

[@hafner30]

Interesting. Im frome argentina trying to get my hands on some scoby to start with the production. Did yoy managed to get Kombucha from Yerba Mate???

[@jessicadayla]

That unit clarification is key, 90C is basically boiling, 90F is basically body temp.

[@CbarMiiXaaS]

Thanks for this. wouldn't have realized

[@sirjaustin9140]

So its in retarded units

[@james.randorff]

You, with your details and relevant facts…

[@eccomi21]

I wouldn't say retarded. Just... Less practical. At this point I'd prefer if everyone used Kelvin.

[@charlesborer4026]

Yessir Bro!!!! Thanks!!! New subscriber as of today!!! I would love to see more videos on anything that has to do with keeping fruits and vegetables stored for a long time

[@kurogawa]

This looks like so much fun. I tried drinking kombucha for the first time yesterday and I was astonished at how amazing this drink is. I have already made large batches of infused tea at home and this will kick my drink-making skills up to a whole new level.

[@dspserge81]

Love these kombucha videos! I bottled my 4th batch of booch last Friday and flavored it with strawberry purée. Just had a taste and it turned out amazing! My first few batches I was only letting the booch brew for 10 days. I found my tea was not as tart but more sweet. I have been leaving it for 15 days to brew and it’s so much tastier and has a nice kick.

[@arode2981]

After watching some of your videos I made a batch of Kombucha and added Pineapple and that was awesome.

[@ProHomeCooks]

awesome, glad it worked!

[@nicolep2424]

Pineapple ferments really well

[@maybeJace]

Epic gamer moment

[@juanzero1]

Look into tepache it’s a fermented drink with just pineapples,water and piloncillo (unrefined whole cane sugar) pretty good drink

[@martinerhard8447]

If you add fruit before fermentation then you can get toxic methanol which is bound to cell walls in your end product

[@stephshealthwellness1510]

My SCOBY came out amazing!!!!!! Thank you!!!! ❤️🥰

[@THIAH23]

I’m a new subscriber and I love the cinematography of these videos and all the personality keep going with your amazing content🥳

[@DarlingMia]

Hi! Loved the kombucha "series", just watched all of them and they were really helpful and informative! I do have a question though, how long does the kombucha last in the fridge? Does it just keep fermenting? Does it go bad? :)

[@HaleysHappyHomestead]

If it has stuff to eat, it keeps going& gets more alcoholic

[@billytaylor1697]

What else can you do with extra starter juice from making scoby? Can you start the 2nd stage of fermentation with it?

[@DD-lv4tb]

My very first batch is fermenting 😀. Loved your content !

[@ms.jadventures]

i looove how easy you made this look and i am so excited to try and make my own!

[@mikhailsiskoff7561]

This is really helpful thanks, I'm curious about what to do with the unused starter liquid though, it looks like there was quite a bit leftover. Thanks.

[@logangross4798]

Keep it for another batch, or drink it if you don't want more kombucha

[@elinobenjamin]

This is the exact video I needed tbh

[@aussielady86]

Thanks, love these flavours and learning how to start from scratch.

[@lucystar2672]

Beautifully done!!! Thank you so much!

[@chrisbenetti]

Glad you're not saying 'Kambucha' anymore! Haha, great video!

[@dg5450]

I made a Moroccan style kombucha with saffron, sumac, orange and lemon zest, thyme, orange blossom water and honey, it smells amazing!

[@Tropicalpisces]

Yumm

[@FathomFrequency]

Wow that sounds wicked good!:)

[@dg5450]

Update: I would leave out the sumac, it’s mostly acidic and I can barely taste it so it just seems like a waste of sumac

[@MrCosmicharlie]

Great information, thanks! I always thought the kiwi juice in the Original from GT’s Kombucha would mess up the SCOBY making process. I’m glad to know I can use it.

[@joanneham5469]

Thank you so much for the wonderful advice! 💗

[@Nirmadify]

Haha I loved the Lil Jon "yeyah!" 😆 Made me laugh so hard!

[@derKischda]

Just made my first batch of kombucha. I tried 3 kinds of ingredients. Pomegrenate, Pineapple puree and mint. Pineapple puree is like a bomb the amount of carbonation you'll get with this is super high. My favourite one was mint because it was the most refreshing in my eyes and it wasn't as sweet as the other. Pomegrenate didn't do much tbh I won't use it again.

[@kevinlindsay5255]

brilliant vid, i'm going to be starting my first brew soon and this straightforward video was extremely helpful many thanks

[@hollychabbott9275]

I'm sticking with this guy for my journey into fermentation!!! Hey!! I finally heard his/your name. Mike. Thanks Mike. Your ,o25 grams of salt per X grams water and veggies is the best. Tried several others.

[@Julian-rx1ob]

I've been really enjoying the sweets and sandwiches series from you and would be very happy to see an "alternative"/fake meat series from you. Maybe a couple recipes for seitan, tofu or jackfruit that is very close to the original.

[@GalenWillettMusic]

Hey, if you’re still looking for meat alternative recipes, I’ve found that tofu is way better after marinating in oil, vinegar, soy sauce, and garlic; and I just read about a recipe that uses baked oyster mushrooms as a meat substitute. Gonna try it.

[@dsmn4772]

Well Mike, you've convinced me to start brewing kombucha again. I just dragged out my two 7gallon carboys, got 2 SCOBYs in the mail, made a gallon in each to start growing my SCOBYs big enough to brew 7gal each. Thanks for the inspiration.

[@ashypharaoh8407]

How did it go?

[@DaringDanielletravels]

Whoa, your growing 7 gallons at a time? How is that working for you?

[@dsmn4772]

@@ashypharaoh8407 Takes about ~2 weeks, but it works. Now I essentially get ~13 gallons every 2 weeks to share with friends and family. (I reserve 1 gal so each 7gal. container has a half gallon of starter booch) I just separate it into 1 gallon growlers I picked up off amazon and they do their own carbonation and whatnot.

[@sophialivergood1771]

Thank you for this amazing explanation of kombucha!!! I finally got it!! Pura vida.!!!

[@darcybrooker]

Fancey fancey cocktail glasses :D Thank you very much, just started with my first Scoby today

[@noniabizinezz6867]

You actually don’t need a pellicle (the mat that you keep calling a scoby). You just need very strong starter tea. So take your raw, organic store bought and let JUST THAT sit opened for several weeks (up to a month depending on temp). THEN add your brewed tea and sugar to fill the amount that matches your starter (2 cups starter for 1 gallon). Let sit until tangy but not vinegar like (but you like) and bottle. Make sure to leave enough for your starter tea for the next batch. A new mat will grow every time. 👍 The Kombucha itself is the scoby (symbiotic culture of yeast and bacteria)

[@internetmystery]

Watch the video you bot that's one of the first things he said, he just recommends the scoby

[@noniabizinezz6867]

Internet Mysteries which you don’t need. But to start out with adding tea and sugar without a good strong starter (allowing the raw booch to sit open longer) is not giving you a strong base. But hey, enjoy and hope your tea does as it should.

[@carolhabicht]

So you're saying that the pellicle is not needed to brew kombucha at all? I can remove it as it forms and the kombucha cultures will live just fine without it?

[@natalierice6528]

I brew water kefir. I don’t see a need to switch to kombucha. They seem pretty similar except for the tea/caffeine. Oh, and I can get a new batch of kefir every other day or so. I'd love to see a comparison between water kefir and kombucha. Pros and cons and nutrients etc.

[@noahaikens2862]

Flavor difference? I'm sure because the fermentation process is different, that the flavor changes

[@eddiewrightdenny74]

Mike! I should have wrote you a very long THANK YOU about 10 batches ago. I have been using this video to make my very our homemade Kombucha. I have past this video on to so many people. Thank again.

[@tomlidot4871]

I'm so inspired by this. I drink too much soda and this looks like a great replacement. Tks

[@Jagdwurststulle]

Thanks for the video! I would appreciate if you added the temperature in °C and the volume in ml as well! :)

[@DANI_G_GERMAN1793]

Conversion calculator?

[@Jagdwurststulle]

@@DANI_G_GERMAN1793 I do use them if needed, but I think it would be a lot more convenient for his viewers to include them from the start. There are a lot of international viewers, I assume.

[@joshd2013]

Welcome to another episode of what's in my recommended today

[@Unidud3]

keep searching boys, we gotta find who asked

[@springsteen-games5134]

Been loving this guy's videos the last two weeks I've been into fermenting

[@GreenWitch1]

I bought a bottle of raw unpasteurized kombucha a few days ago. Today, I’m goin for it! Thanks for such easy to follow instructions!! Now, back to the tea 😊

[@dominiquecamara3089]

Yep! I make it from home now and am saving close to $100 a month! (Yes, I am that addicted.) Thanks for sharing the word! I bought my SCOBY though

[@imperijasd]

Man, I love your videos. One thing bothers me a lot... pleeeease include Celsius measures in your videos. It's a pain in the ass to pause the video and convert every single time I wanna make something. Keep up the good work.

[@mariannedurand1838]

2 questions : how do you remove fruits from those bottles and how long can you let fruits/flowers/etc. in the bottle without them turning bad? Thank you!!

[@eccomi21]

Exactly the same question I'm having. I guess you could cut them up very fine so they can easily be washed out/have them in the drink or strain them while pouring, but I'm not gonna waste a bottle like that...

[@something4114]

@@eccomi21 Just strain it into a bowl and pour it back into the bottle?

[@Valheru779]

Man loving your content, crazy serendipitous on how I came to even see any of your vids but awesome stuff. I will plow through your library now and am sure to enjoy it, thanks, dude.

[@Cameroner1]

Final step: getting the fruit out of the bottle lol. Great video, greatly enjoyed it

[@elinannestad5320]

yes I wonder about that too. The bottles look perfectly clean so it must come out but how?

[@InDisskyS131]

@@elinannestad5320 invert the bottle….

[@eccomi21]

The pieces seem pretty big and got squished in there. I can imagine it's a pain to get them out. In other words, I would've cut them up a bit more to let them flow out easier. Otherwise you might end up with 5 hours of wasted time, a tooth pick full of fruit and a smashed bottle xD

[@kaliprime8377]

I had to keep scrolling for someone to make this obvious comment. Great video; but I was questioning how to get the old fruit out the bottle to reuse it the entire time.