ALL ABOUT KOMBUCHA! (part 1)

[@isagani2011]

Thank you for sharing your Knowledge about kombucha. Your part 1 and part 2 is so informative and easy to follow! Thank you for a clear demonstration! Your process is exactly what I need to start my kombucha! Thank so very much! 🙏

[@crazykenz4203]

So glad to hear that my videos helped so much in your kombucha journey! Let me know if you have any other questions and happy brewing!

[@andrew701110]

You should do more of these health food videos. You're obviously detailed obsessed--a compliment of course :) I have watched and read a lot on kombucha, and your video is undoubtedly one of the best and most detailed-little tips are excellent as well. How about one on kefir or fermenting vegetables? Good luck and hope your channel takes off. Cheers!

[@crazykenz4203]

Thank you so much!!! I filmed each of my kombucha videos three times before I felt like I could publish them, so that really means a lot! I've never done kefir and only have a small amount of experience with fermenting vegetables, BUT I joined a CSA that starts next week, so I'm sure I will have a lot of veggies to play around with this summer. Just gotta figure it out! Thanks again! xoxoxo

[@justin7sanchez]

I do a hibiscus (Hibiscus sabdariffa) and horsetail (Equisetum arvense) kombucha with a second ferment with grapefruit and ginger and it's ridiculously amazing... i recommend it emphatically!

[@crazykenz4203]

So the initial ferment is hibiscus and horsetail added into tea? And then you add in grapefruit and ginger in the flavoring stage? I haven't played around with altering my initial ferment yet - have only done half black/half green (and a couple times did half white/half green, but I just am not the biggest fan of white tea). Thanks for the inspiration! I do have a jar of dried hibiscus and have been meaning to do hibiscus ginger - GTs has a pretty good hibiscus ginger one, so figured I gotta get on my own!

[@crazykenz4203]

Hi Justin! Thanks so much for the lengthy reply. :D I had never actually heard of horsetail until you mentioned it - glad that this blend is working well for you. And good that you have a back-up brew going with the green/black tea. When I took my class, my teacher did mention that if we ventured into using herbal teas or yerba mate, to make sure that we had back-up SCOBYs going in real tea because a lot of herbals don't provide the nitrogen that the SCOBY needs to survive - so maybe every few cycles, do one brew with black/green to get your SCOBY really healthy again. Also, if you don't do well with caffeine, I know that you can blanch the tea leaves one time first, then dump that tea, and then re-steep them - that initial blanching process will remove a lot of the caffeine. I also would guess that white or green tea would have less caffeine than black (I can't drink black tea in general, unless it's in kombucha - if I have a cup of black tea, I often get migraines from it). I just finished another 2 gallon vessel yesterday - flavored one gallon with lemon and ginger juice, and the other I'm playing around with a hibiscus and ginger juice infusion - it looks very beautiful today, great purple-red color - and hopefully it tastes great! What part of the world are you in? Did you source your SCOBY from a friend? Thank you so much for your kind comments about my videos! (It took me three times to film each of them, so glad it finally came out well!) Keep me posted about your brewing - love going back and forth about all things kombucha-related!

[@sryherd766]

Justin Sánchez that sounds wonderful

[@paisleyplaid4074]

Sooo excited, been waiting or this video! I made my very first 1 gal Kombucha with an amazon bought scoby (day before your vid came out). I put it in glass gallon "warm" but not hot. That shouldn't hurt scoby should it? I'm so inspired to follow your methods esp second fermentation process. Thanks for the great background info and steps by step. Fabulous job on these videos. Love love!!!

[@crazykenz4203]

THANK YOU! Ooooh I'm so excited to hear about your brewing experience! I think you will be ok with the SCOBY if it was a bit warm. Just give SCOBY lots of positive vibes to make up for it! :P What kind of tea did you use? If you are brewing one gallon, I would say to try your kombucha after maybe five days to see where it's at in the process (try not to disrupt the SCOBY too much, though - maybe if you can stick a straw in and get a bit in that, that could be a good way to get a little taste). Did your SCOBY come with some starter liquid?

[@paulafreitag736]

I also have a heating mat for plants can I use that for the kombucha and the Scoby hotel

[@crazykenz4203]

Yes, but I would recommend wrapping it around the sides of the vessel (not just putting it underneath). If you put it underneath, you will probably get an imbalance with too much yeast in your brew!

[@pvzjalapenoschool9550]

Raspberry is my favourite flavour it's so awesome

[@crazykenz4203]

Yes, raspberry is so delicious with both kombucha and jun. :D

[@sueglass739]

Love your videos and all the tips that you include. I noticed that you had heating pads around two jars and was hoping that you would address that. Please tell and thank you!

[@crazykenz4203]

Hi Sue! I may have mentioned it in the second kombucha video I did (can't remember!), but basically I like to keep my brew at a temp of at least 73 degrees F. Sometimes when it's cold outside, it can dip below that, so I just wrap a heating pad around it to give it a shot of heat. The heating pads I use are just normal heating pads you would use for your body and it has an automatic shut-off feature after two hours (the aqua colored one is better than the blue one - bigger size that works better). So if it seems like it's pretty cool in my kitchen, I'll set it to high and let it do its thing for two hours - that's usually enough time to get it up to 75 - 78 degrees. Also, if you are having troubles with your brew getting too cold, don't heat from the bottom - this will cause the balance between bacteria and yeast to get out of whack and you will have too much yeast, thus why I wrap a heating pad around it. This is the heating pad I really like to use - fave.co/2tJfOyp . There are actual heating strip things made specifically for brewing, but they don't have an automatic shut-off and I've heard that they can get too hot (a brewing friend of mine uses them and he told me he had his brew up to about 85 degrees - too hot, in my opinion). Happy brewing!

[@paulafreitag736]

I tried to grow a Scoby in my hotel and nothing happened. Any ideas. The only thing I can think of it might have been to cold for it

[@crazykenz4203]

Did you put in some finished kombucha/jun into the vessel, along with extra scobys? I usually feed my hotel about once a month with some fresh sweet tea and always end up with a big thick layer. Be patient, though!

[@fromchronictocure7152]

Kendra can you talk about vinegar eels in kombucha?

[@crazykenz4203]

I have never personally dealt with vinegar eels, but from what I understand, it's only an issue if you add raw vinegar into your kombucha (like raw apple cider vinegar). Do you have the Big Book of Kombucha? There is a ton of info in there on it. I think as long as you are using a proper kombucha scoby and starter liquid (and not adding in raw vinegar), you shouldn't ever have to worry about vinegar eels. I guess if you have them, you can take out a little kombucha and hold it up to the light - the yeast strands won't really be moving around, but you should be able to see little eels moving around. I guess they aren't harmful to humans, but I would dump my entire brew and start over if I found out I had them.

[@fromchronictocure7152]

Cool, I'm going to get the book.

[@amandas1270]

nonono! PLEASE don't talk bout vinegar eels... i beg u!

[@noxm100111ilf]

so informational! !

[@crazykenz4203]

Thank you!!!

[@leticiajuarez6015]

Can I use the scoby from kombucha to make Jun?

[@crazykenz4203]

The verdict is out on this one. Some people say you can, some people say that the bacteria and yeast are different in the two scobys. I bought a scoby that is specific for jun and have had excellent results with that. Jun prefers a cooler temp (around 70), while kombucha prefers a warmer temp (around 80), so to me, that right there says that the scobys are different. (But I've had many people comment that they convert a kombucha scoby to a jun scoby without any troubles - you could always try and see if it works!)

[@changechannel1036]

That's what were trying out.. We brewed black tea and sweetened it with raw unfiltered honey, and then added the Original GT's Kombucha (to grow the scoby)... so we'll see what happens 🤞 If kombucha is thousands of years old, then the first guys weren't using the toxic white granulated sugar that's ubiquitous now.

[@KittyAndTheBooks]

Mah, that's probably not for me. Haven't heard of it before. :D I don't know whether there's actually stores or classes here.

[@crazykenz4203]

I'm not sure it's become a huge thing in Europe yet. I was in France for a couple weeks in January and could only find a couple brands in the stores (and they were really bad!). But I did take my mother-in-law some starter culture and got her started on it and now all of her friends want to drink it when they go to her place. My guess is it will be big in the next couple years!

[@KittyAndTheBooks]

Yeah, it always takes a couple of years till things get here. xD

[@crazykenz4203]

I could see kombucha being popular in Germany, though. There is such a strong culture there for brewing and fermented stuff, and kombucha is right along those lines!

[@walkertongdee]

something wrong with the video speed.

[@norlandocastillo1217]

Does it makes a difference if you use decaffeinated tea?

[@crazykenz4203]

Hi Norlando - I just looked up this issue in The Big Book of Kombucha - it doesn't recommend using decaf tea, as most commercially decaf teas have been chemically treated, which can affect the growth of new SCOBYs. If you are concerned about caffeine, one method you can do is to steep a blend of green/black tea for about a few minutes, then dump out that initial tea and re-start with more hot water. That initial steep will remove some of the caffeine (essentially blanching the tea leaves). You could also use a blend of white and green tea, as these both have less caffeine than black tea, or perhaps try herbal tea (but I have no experience doing this, so can't say how it will affect new SCOBY growth).

[@pvzjalapenoschool9550]

I got my Scobie from my nana I'm going to do jun can you help me?

[@crazykenz4203]

I have a couple videos about jun on my channel - look at the fermentation playlist!

[@paisleyplaid4074]

Ok, so.... my first Kombucha was "okay" my scoby didn't double but it did have "fizz" and this was 11 days. Therefore, I started the 2nd fermentation process and flavored with candied ginger & then candied ginger and berries. I do believe my scoby was "damaged" but the 2nd fermentation seems fine. I think what I'll do is order a new scoby and also order your tea brands and ph strip and your start all over again. Thanks for the tips. I'll keep you posted. I am also trying to grow my own Scoby (not sure how long it takes) but we'll see.

[@crazykenz4203]

Hmmm, so you didn't have any layer at all of new scoby growth? Maybe try starting another batch using the same scoby and see if a new layer grows - I mean it won't hurt to try (and then you'll know for sure if it's dead - but I'd give it another try because the scoby is actually pretty tough!). Does it taste like kombucha? If it has some fizz, I don't think you totally killed the scoby. The first couple batches can take some time to get going. Also, I'd recommend ordering a new scoby from Kombucha Kamp (if you decide to order a new one) - I just ordered a starter culture for jun (similar to kombucha, but with honey and green tea) from them and it's legit (and the people who run it wrote the Big Book of Kombucha, so I trust them completely!). Keep me posted!

[@paisleyplaid4074]

@kendralee thanks! just used Costco black tea,..however I will order your brands if tea. I can't wait and neither can the hubs. I made him watch your video and he said; "you're right, she did do her homework!". 😃🤣😄

[@crazykenz4203]

Awwww so cute! Yes, I did do my homework! I didn't have a clue about how to make kombucha a year ago and I'm so glad that I was able to find a place that had legit classes (I also did a salt-brine pickle class there - didn't have a clue about pickles before that, either!). How is your brew coming along? It should be getting close now, right? Let me know how it tastes!

[@EnkhturDamdinjav]

I'm seeking for a decent alcohol substitute - can kombucha tea serve my purpose?

[@crazykenz4203]

Yes, I think this would be an excellent substitute for alcohol. There will be a tiny amount of alcohol in kombucha (.5 - 1%), but I've heard of a lot of people using kombucha in place of alcohol and feeling great because of it!

[@fullertiltphil]

Great info and you are very entertaining! I would watch you read the phone book! LOL

[@crazykenz4203]

Thanks!!! I'm sure I could find something much more interesting to read than the phone book, lol!

[@paisleyplaid4074]

I just got back from 4 days away in Myrtle Bch and forgot to check it due to some flight mix up. I can't wait to get home to see. We decided we're going to be kombucha making fools!!! lol

[@crazykenz4203]

YES!!! The kombucha making magic is spreading, woohoo! I am starting to do some research on jun, which is a similar ferment, but it's made with a different type of culture and also uses green tea and honey. It hasn't become very mainstream, not at all like kombucha, but I tried a couple kinds of it last summer in Portland. Very good! It has a lighter flavor than kombucha - they say it's "the champagne of kombucha!" Safe travels - oh la la the flight dramas these days!

[@paisleyplaid4074]

uh oh... I just like at my 4 plus day 1st batch and the scoby is still at the bottom and water doesn'took any different..... eeek. I hope I didn't kill it. I'm going to give it a few more days....

[@paisleyplaid4074]

Kendra Lee that sounds yummy.. champagne kombucha. ya..our drama involved Spirit Air (lol...). I'm nervous about my scoby..(remember I put it in warmer tea). I'm also trying to grow my own scoby with some tea & starter. I'll keep you posted!

[@crazykenz4203]

Hmmm, does it look like there is sort of an oily sheen on the top of the brew? Where did you get your original SCOBY (Amazon, right?)? The original SCOBY you put in can totally sink or float or go wherever it wants, but there should be a new layer that forms on the top. It won't seem like much at first, just that weird oily sheen, then eventually a tiny layer will form. Since it's your first time, it might take longer to go - don't worry!

[@crazykenz4203]

Oh no, Spirit, I heard about that drama on the news yesterday!

[@riccia888]

My very first scoby sink please help?

[@crazykenz4203]

Don't worry about it. If you scoby sinks or floats or is sideways or floating in the middle - it's all normal. Is a new layer of scoby forming on top?

[@riccia888]

Kendra Lee the top layer is still clear tea. It’s my 2nd day today

[@crazykenz4203]

Don't worry yet! There shouldn't be much of a scoby to be seen on day 2. Don't move your vessel - every time you move it, the new growth stops. If you carefully look into the vessel, you might see a somewhat oily appearance on the top of the liquid - this is the new growth. It usually takes a few days for you to see a proper layer of scoby.

[@riccia888]

Kendra Lee im happy to say there is some oily orangy stuff on the 4th day.

[@crazykenz4203]

Hey how did your scoby turn out?!

[@sr.kaiser6875]

Nice, I've never tasted but looks very healthy. I love her Audrey H. faces hahaha.

[@crazykenz4203]

It's super healthy and delicious! Haha, my Audrey H. faces - funny you say that - one of my college buddies used to call me Audrey and I called him Dino. :D

[@walkertongdee]

She said "like I'm holding a organ" LOL

[@paisleyplaid4074]

Ok I'll try again. I'm totally drinking what I made😋. It's not terrible but maybe not 100%... I did just order another scoby and your tea... will keep you posted. Not terribly discouraged yet...😶

[@crazykenz4203]

Don't worry - it takes a few batches to find your rhythm! Just make sure you say nice things to your scoby so it reproduces!

[@crazykenz4203]

Any kombucha updates?!

[@paisleyplaid4074]

Oh my gosh yes... first of all... the scobie I grew from scratch is about ready to harvest... its almost 1/4" and looks super healthy it's about 15 days old. Then I started a new Kombucha with 2 scobies I bought from amazon (yes I put both in with original flavored GT starter komucha. It is dated 5/21 so I have a way to go. I will be flavoring it in 1 gallon container with ginger and lemon (I don't have Meyer Lemmon). Also killer deal on 2.5 gallon glass dispenser from Macy's of all places. Came to like $18.21 ea and I'll be replacing the spout. I have to start making/drinking my own Kombucha cuz I'm going broke supporting my new K-habit. Lol

[@paisleyplaid4074]

The 2.5 gal dispenser at Macy's looks like a little bee hive and I ordered 2 of them. I wish I cd upload a pic for you. My instagram is jeannieshima if you want I can upload there :)

[@crazykenz4203]

YES! That was the main reason I started making my own - a bottle a day is sooooo good for you, but not good for your wallet. I would guess that per bottle, if you really broke down the cost, it's maybe like 25 - 50 cents, depending on what you are using to flavor it with. So glad you have some nice scoby growth!

[@onextoronto]

Hello. I recently prepared Kombucha. Today, it'll be one week. I see some sort of grey things on top of the scoby. What can it be? For fermentation, I had got a scoby from someone. I had used Orange Pekoe Black Tea. I do see the color has changed a bit from black to yellowish little bit. Here is a pic for reference. ibb.co/cwNR2a. Thanks in advance!

[@crazykenz4203]

The grey stuff you are seeing is actually the new SCOBY forming! It initially looks like a bit of an oil slick on top, then it is kind of translucent and white, then once it gets thicker, it is pretty much opaque. Don't worry - it's not mold!!!

[@onextoronto]

Kendra Lee Thank you very much for the info! Didn't know that at all! Your video of making Kombucha is very helpful as well. Couldn't find info like that on any other videos on YT. Thanks again. Cheers Kombucha! :)

[@crazykenz4203]

Thank you so much! Cheers Kombucha to you, too!!!! (My new fave flavor right now is blueberry with dried lavender and dried rose - soooooo good!)

[@onextoronto]

Kendra Lee That's cool. Let's see how this turns out. Then will try more. thanks again. take care.

[@diablomom]

Kombucha and the Taser.... misunderstood

[@pvzjalapenoschool9550]

I love it don't you 🍺

[@paparedpill1036]

LOL :) a 2yr old Kombucha addict, well see where that kid is in 40 yrs .........