Guide to Flavoring & Bottling (Second Fermentation)

[@mardog303]

Girl. I can't believe this channel exists. You seem so friendly and genuinely willing to help vs. showing off/bragging what you know. The format is gorgeous, too. Thank you so much!

[@tatersaladjd2050]

Agreed. A couple other vids on the same subject I ran across were, okay, but they were more performance than educational.

[@khaleefax9553]

Yep, she is not fake and not artificially trying to sound cool as many, many other Youtbers tend to do.

[@angrybunni]

Agreed! Down to earth, friendly and not hipster

[@margueritesheriff8935]

Best explanation of flavouring I've listened to - to the point without all the useless chatter ❤

[@keithstone3034]

Your videos are legit. Straight and to the point. I love it. You don’t bore with this giant unnecessary back story. Thank you!

[@Erica-yr3gf]

I started my kombucha production about 4 weeks ago and I’m obsessed. The most delicious drink ever. And HEALTHY❤️❤️❤️. Cheers🥂🍾❤️

[@HB-xw6im]

This woman deserves the world. I hope you can feel the love wherever you are ❤

[@Fedaalis]

I love Kombucha, my wife knew that & got me a Kombucha home brewing starter kit for Valentine's day. Since then, I've been astounded at how excited I've been about the whole process, my first (first) fermentation is about half-way through, and I've already excitedly gone and bought some nice bottles for second fermentation, an electronic pH meter so I don't have to worry about running out of litmus paper, some extra thermometer strips and even a gallon jar of pickles to eat (yum) and then use the jar so I can brew two batches of Kombucha at once. Thanks for your videos - trying to soak them up and learn about brewing all around. Really appreciate your channel & also just want to express my love of Kombucha. It seems to be a rather acquired taste, or a 'you either like it or you don't' type of thing... Like black liquorice? With my first (and future) batches of Kombucha, I'm kind of hoping for a Kombucha with a bit more of a bite to it than store-bought Kombucha.

[@patrickhowell2502]

Getting back into kombucha making, went away for awhile, i dont think ive ever tested ph though. What do u use it for?

[@Fedaalis]

@@patrickhowell2502 just to make sure the pH is low enough to protect the kombucha from mold growth.. something like 4.5 and below is safe

[@aShamelessHigh]

​@@FedaalisAre you still making kombucha?

[@zhad895]

Another great resource for glassware is Goodwill or a thrift store. I got a 2 gallon glass jar with a spigot for $4.99.

[@estergrant6713]

taking a page out of beer homebrewers book it is said that too little headspace can contribute to the possibility of explosions. because liquid is non compressable but air is, so when the pressure increases that headspace can give room for pressure but if it is completely filled up the co2 has no where to go and the liquid wont compress so it just pops (potentially)

[@jperilous]

What you’re referring to as the scoby is the pellicle. The scoby is the culture of yeast and bacteria and that is found both in the pellicle and in the liquid. You can throw away the pellicle afterwards and still use the liquid as starter for the next batch.

[@myufostory689]

It took three years, but i finally got my second fermentation to work. It was always flat. The only thing i did differently was make my scoby from scratch, rather than store bought.

[@HardinProuductionsOriginal]

That's BS. You can't make a starter from scratch. Kombucha Culture is yeast that is generations and generations old. It's yeast that has had centuries to form and become known as Kombucha yeast. Also there's no such thing as a scoby that's misinformation. That "lip" is a placille and it's utterly useless. The liquid is what's important. You couldn't have made a Kombucha Culture from scratch unless you've been doing this for a few generations.

[@CuppaLiber-tea]

Fun fact, the scoby is primarily within the liquid. The pellicle is a protective covering like the cloth you use. It’s just made of cellulose, proteins and scoby.

[@alexandreewbank9213]

hey, FIY when there is no more oxygen in your bottles then there will be no further carbonation nor further yeast development since those are mostly (if not all) aerobic bacterias. I'm a med student (not really the time to make kombucha every week) so what I basically do is making a loot of bottled kombucha 2months/year and I keep them for the all year out of the fridge and there is absolutely no differences between those I drink a month after and those I drink 10month after. Btw if you're looking for other videos about kombucha you could talk about coffee or apple juice kombucha (both acidic enough so no need for a starter). And about flavoured tea, it works just as fine as green,black or white tea... People shouldn't freak out so much, the scoby is way stronger than what most people think, the best way to go is to try everything that goes trough your mind ! Oh and cool videos btw :-)

[@UrbanLiz27]

Alexandre Ewbank &

[@PSYCKYO]

How can I increase the carbonation? Should I burp the bottles to allow more oxygen or would that remove the carbonation I already had just to replace it once sealed again?

[@letachja]

Nyc Bible just add more sugar. Basically the amount of sugar added determines the level pf carbonation you get.

[@be-i-ng]

coffee kombucha? do tell, pleeease

[@joyboath6901]

I used to make kombucha about 20yrs ago when it wasn’t well known about. All I had to go on was word of mouth and some photocopied pages that were given to me with my SCOBY. Those pages suggested different “recipes” by using different herbal teas with black or green tea, even fruit infusions. I never had an issue and grew lots of new cultures. Second fermentation was not a thing for me then, I had no idea! So I tried different teas until it was the flavour I liked. Looking forward to flavoring this way though when my new SCOBY arrives!

[@fromchronictocure7152]

Your videos are beautifully done and so intelligent and informative. thank you. anamaria in CA

[@YouBrewKombucha]

Thank you so, so much Anamaria!

[@ashtongrist]

I fully agree!

[@lizlbarry9403]

Every time I get to this point I rewatch your video as I forget the process! Your videos are really great - clear and informative. And short and sweet. Thank you.

[@carynmartin6053]

Same here!😊

[@LulasticHippyshake]

It is ALL about the second ferment! I’ve used cinnamon and cloves to flavour my current batch with Christmas- so good! Video on my channel ☺️

[@wendizzlebizzle3043]

Thank you for the videos. I love it when knowledgeable women spread their knowledge. Please keep up the great videos! I'm sharing your vids on my social media. Love it!

[@YouBrewKombucha]

Wendizzle Bizzle Thank you!

[@MrPetrie]

This is the clearest and most succinct explanation of how to implement the F2 process of kombucha brewing! Thanks.

[@sv407]

This gal is a legend!!!!!! queen of the buch!!!!!

[@nancylee1473]

Love your videos. I'm making my second fermentation tomorrow from my firsr batch of kombucha here in Costa Rica.

[@jonahlynch9857]

You are so knowledgeable about the subject at hand, which a lot of KZbinrs are, but where you come out on top is that you present, and share that knowledge in a way that is not overbearing, rather its engaging. Your videos are put together well and they are very informative. Brava!

[@AwestaKhalid]

i really really like that the instructions stay on the 2nd half of the screen. very helpful

[@AdamCraigOutdoors]

not really a ton different then brewing beer. Brewed plenty beer so this is just a spin off of that. Great job explaining things!! easy to follow video series.

[@HuskDanny]

I have been bottling Kombucha for several months now and I can't thank you enough for all your videos, amazing tips and advice. My girlfriend and I have been in HEAVEN since we've been drinking our own Kombucha. Much appreciate all of your hard work!

[@BenDonahower]

Your stuff is ridiculously organized. Well done.

[@RileyGoss]

I started my first ever batch of kombucha 4 weeks ago, just tasted it, and wow! I think it's ready for bottling. This information has been invaluable. I'm super excited!

[@stephenyork7318]

I’d recommend burping if your using cheap bottles. Experiences from beer brewing is that the safest bottles to just leave are commercial beer bottles which are extremely strong.

[@anuja7564]

If i dont want any flavoring just fizz, can i just add some sugar &bottle up.?

[@erickcabello3758]

I’m interested in this too

[@Turtlelover818]

I get my Kit on monday and i'm SO excited to finally make my own!

[@Xarathornster]

These are incredibly well done, you clearly put a lot of time and effort into making these videos. Very informative, perfect pacing, well shot and edited. Great job, thank you so much, these videos have been a massive help.

[@rauchschwalbelp7693]

Anf I`m sitting here in Europe, converting the imperial messurements to metric...but it`s a really great guide.

[@mmedeuxchevaux]

I really can't get over how concise and informative your videos are. Truly, you should approach the higher-ups at KZbin and suggest they hire you to teach other youtubers how to do better DIY videos.

[@dougpeitz8502]

I watched several videos on making Kombucha, you are by far the best. Clarity and detail. Thanks do much!

[@mathewhoelting1829]

Quick tip for carbonation levels. You can fill one plastic (recycled soda bottle) and leaving with the rest of your filled bottles. You can guestimate the level of carbonation/pressure by feeling the plastic bottle. Your other bottles should be similar!

[@YouBrewKombucha]

Mathew Hoelting That’s a great tip! I just never have any plastic bottles lying around and I’ve gotten my carbonation timeline to pretty much a science at this point, but that’s definitely a great way to test carbonation levels. 😊

[@valentinavillanova3921]

The quality of your content is insane!!! Thank you!

[@kuyu9975]

Be careful when closing the lid! I did this and my bottle filled with kombucha and raspberries exploded on day 3! The glass shattered and the kitchen was a mess! It was the first time this happened to me but to be on the safer side, I recommend releasing the Co2 regularly.

[@dinosaur468]

Add your puree to the gallon of booch rather than the bottles themselves. Youll have a consistent product and itll be easier instead of pouring the puree to every single bottle

[@deniserosner796]

But then you have to make sure to mix it so thoroughly so that enough of that sweet purée or whatever gets easily distributed. But I’m sure that must be what you’re doing. Thanks, I’m going to give it a try.

[@dniehausdc]

Thank you for your videos! They are extremely informative and well executed. I have watched quite a few of them. A friend had given me a scoby and I just finished first fermentation, and I'm waiting for #2 while getting batch #2 prepped. I think you answered every question I had and quite a few I didn't know I had. Keep posting videos! I'd like to see more new ones!

[@Bonellova]

I use Bolthouse juices, mango and berries are my favorite. I use 3/4 cup, then fill with tea. Great substitute for pop/soda and beer. Plus it’s great for gut health!

[@kevinneal2575]

Very thorough. Goes through all the options and lets you know the most important things.

[@annieo1092]

My best flavouring so far is from canned passion fruit...small can does about 8 small bottles (three teaspoons in each) carbonation is great..ikea bottles are good too

[@PabloBridge]

YOU LIKE the Kombucha queen.. Thanks for the easy to follow info. Im going to start my kombucha soon.

[@MeerkatMatt]

great info for beginners like me, very well explained, thanks

[@ashtongrist]

Your a winner in the democratisation of education. GOOD FOR YOU! I'm however not able after a month of your advice not able to make kombucha. I took every precaution realising my mistakes the first time around. This time I used about 750ml (this is metric.. hopefully your canadian) of tea, 2 cups of sugar and I steamed the container and used a fresh dishcloth from the packet. I waited for it to cool and added about 400 ml of plain tea. What I have looks like white mold on cheese. Its all very uniform but I suspect its not a scoby. Please can you or anyone comment comment? its a pure white thing of about 2ml in thickeness (apologies if your american... just generally). Its been about 5 days. P.s. Its been a warm summer and I kept it inside.

[@stevepenney6459]

Good, easy to understand instructions, and well presented. Thank You.

[@pablod6872]

Thanks; this was useful. I’m just getting into kombucha brewing, mostly because my wife and kiddo drink lots of it and the store-bought stuff isn’t cheap!

[@MrDavige]

I love your videos! clear and concise with directions I can screenshot. Great job A+. Good camera presence. good production. good editing.

[@333deerwolf]

Your videos are SO good and detailed - Thank you so much. I did a workshop on Kombucha but I came away confused. Now I feel clear about how to proceed. Do you do any videos on KEFIR?

[@drdluv]

Trying passion fruit for my second batch! It smells sooooo good

[@adorableadornments1101]

It's my understanding that a baby scoby or any scoby's can be used in your garden as a great fertilizer.

[@YouBrewKombucha]

I've heard that as well! Great for composting. :)

[@sharonmoore7238]

I have diabetes T2 so I was very interested in the sugar aspect. I buy a no sugar very low carb kombucha here in Australia and love it and was wondering how to make my own. So thank you I have enjoyed your channel very much

[@jaythewolf]

First fermentation was a breeze. The second batch is due any day. The second fermentation is where I ran into some issues. Half the bottles turned out great! Just plain kombucha with a bit of extra sugar. It tastes like spoiled vinegar beer tea..... Which I guess is good. The bottles that I added the tangerine flavored MIO didn't do so well in terms of fizziness. All bottles formed a baby SCOBY and they're all drinkable. Next batch in going to use fruit puree. Pineapple and peach was my favorite store bought kombucha flavor. That's what I'm going to aim for.

[@Watchingthesim]

I really enjoyed this video...i wish i could have made mine as educational....great job young lady

[@laurenburton5914]

Thankyou so much! I followed your instructions and made a lovely raspberry puree to put in my Kombucha! Worked really well. I'm trying pineapple now.

[@annphilbeck5174]

just subscribed. getting ready for 2nd fermented.

[@deinacayten6610]

You are an excellent teacher!

[@YouBrewKombucha]

Deina Cayten thank you so much!

[@ethanletzer3507]

You should really look into an auto siphon and bottling wand. Pouring introduces more oxygen which allows for greater oxidation. It'll also just make it extremely easy to bottle without worrying about spilling. Thanks for the videos!!!

[@Katy99941]

Your videos are so very informative, clear and helpful. Thank you.😊

[@bargainswithjoy]

I'm brand new to this and ready to do my first F2. Very well done video!

[@gracecotton9819]

Life and Oils With Joy Would be interested in your follow up.

[@danmcdonald3597]

WONDERFUL!! Your videos and information are the best I've seen! I Followed them and am hoping for the best kombucha EVER! I have spent hundreds of dollars buying kombucha from the grocery store - I just KNOW this is gonna be great! Thanks for sharing!

[@armondo22]

Just started the first fermentation my first batch yesterday :) getting excited thinking about what flavors to make

[@PSYCKYO]

If you want to speed the process put it next to a radiator/heater or other heat source without light/uv rays.

[@zinnmarx]

Great channel..... learning a lot here as someone who has been messing with kombucha for the last 6 months.

[@alwaysnothing]

Lovely videos. Excellent info and editing

[@SN-qu2gz]

I enjoyed this KZbin. Kombucha master!

[@aaroncross4063]

Thanks for the videos, they are getting us started. only thing missing was mentioning you could use half a teaspoon of sugar but I found the link to your website in your comments. Great work thanks again!

[@WholeBibleBelieverWoman]

I live in central Texas and inside my home is 78-80°F (about 26°C) day and night in the summer. In such conditions I have found that the second fermentation is only ONE day! I use the Grolsch style flip-top bottles, and when I open them after they have been in the refrigerator for a day or more it is ALWAYS like opening a champagne bottle. Actually it is like that even before they are refrigerated. To keep from having any of it literally spraying out all over me and into the room I am in, I only fill to the bottom of the neck -- and that is pushing it...!

[@ah5721]

I wish I had found your videos after my first ferment. While my kombucha making friend was at work and couldn't help me when my first ferment was done. I like flip top bottles I washed and saved from a fizzy Italian soda. I left head space at the lower end of the neck just to be safe so I don't have exploding bottles in my face when I go to open it . My first batch turned out okay but I would have liked the extra piece of mind ..

[@tavarisjones551]

Great vid. Love your presentation style. Very easy to follow and informative.

[@signorawild2037]

great video, helped so much! better than the other ones I have watched

[@MASHEDMELISSA]

Your videos are so well done and informative... thank you!!

[@YouBrewKombucha]

MASHEDMELISSA Thank you so so much! I’m glad you think so :D

[@christianfarrar9821]

Dude. Your awesome. To the point and super informative! Thanks for making all these great videos

[@dreamseeker3783]

I binged watched your videos and you are so easy to follow! Thank you so much for these clear instructions!

[@garethturner4811]

awesome thanks ,, got my first batch ready tomorrow ..

[@elletsa]

Excellent, informative and concise video! Thank you so much!

[@dustinpeplin7765]

Thank you for making this video, one of the best I’ve seen thus far

[@blueberry464]

Your videos are great! Informative, friendly, concise, you are an awesome mentor!

[@carolwrobleski4664]

This is so great and helpful. Wonderful series!

[@marianegret5185]

Love your videos, great intelligent information! Thank you!

[@beccathib3656]

I am an avid comment reader. I usually glean so much information from doing this even though rather time consuming, but worth it. From this video's comments i have learned that you are a very popular channel host with compliments & praise for your videos (i am also a fan💕). I noticed tons of questions from adoring fans, many with the same questions. Yet there were no answers other than an occasional attempt from a fellow commenter. I kept thinking to myself where is the channel host? She must not like answering questions or she's tired of answering them or maybe she just doesn't care anymore. Then i saw your 'like' heart on someone's comment, & again several times...but no questions answered. I kept on til finally found a question answered.......sorry, don't know why I felt a need to say this. Love your videos! Thanks for sharing...💕😘

[@tapefilms]

How do store bought kombucha brands keep their kombucha on the shelf at room temperature without the bottles exploding? When they say they are unpasteurised too?

[@lphuongq9696]

your videos are informative as well as entertaining; you did a great job

[@nicolep2424]

U can keep the baby scobies in a hotel until u have a few u can blend with leftover fruit pulp from a home made shrub, or from juicing. Just throw it into a blender with water and liquefy. Then bake it into fruit roll ups. They're supposed to be really fast I haven't tried it yet as I'm on my first batch of kombucha.

[@sebastianarielburd3119]

Hi, how are u? when it comes to fruit puree that means that u add water to make a puree? wonder myself if adding water to make puree ( from a blender for example) would affect the second fermentation? or it has to be 100% fruit without water, maybe from a juicer ? thanks again, u re the best to explain with details

[@YouBrewKombucha]

You can do either -- I usually just puree the fruit without water. If it's too thick and not liquid-y enough, sometimes I'll add some of the unflavored kombucha to the blender to help it liquify. But adding water is OK too -- it won't hurt it, but it just dilutes the flavor a bit, so you may end up with less fruit flavor in your brew.

[@Iris_Bohemica]

There is one thing that could make your videos even more perfect: metric system. Once? Oz? That's a different universe for me :D

[@ryanbrown4183]

Get off your high horse seriously everyone knows that the metric system is better but it can be really hard to switch if you have been using imperial for your whole life she is making great videos and you are to lazy to do the conversions.

[@thomasgonick2314]

wonderful! great job!

[@MrBeachtown77]

Great Videos and love the filming/editing. Very informative

[@cluggyahoo]

I love the way you explain everything. I am about to get started doing kombucha. I have a stainless steel strainer. I heard that a plastic strainer is recommended. Am I ok the the stainless steel one ? It won't affect my kombucha ? Also , how do you suggest I clean my cloth after use ?

[@krisyshanks9147]

if you have extra starter tea but don't have a scoby hotel yet (just starting out) can you leave some of the tea in a jar with a cover like the scoby brewing vessel? or can you save some in a masin style jar with a lid?? are either of those ok to do without a scoby? My intentions are to make a scoby hotel but my baby scoby was really thin after 12 days in F1 so I'm started mom and baby together again in a new batch but wanted to keep some starter tea on hand for the next round.

[@morgandorferr]

Great information!

[@aprilshower7606]

Great information quick and to the point the best video by far...👍

[@donrounds7791]

Everything I wanted to know. Big thanks !

[@andreac6791]

Great video, very informative! Thanks!

[@maureenfernando4033]

Thank you for this valuable information, please let me know whether the bottle would burst if it is left out of the fridge?

[@andreamelvin6959]

So if I have a growler to fill with F1 kombucha, I add one cup of fruit puree/juice? Love your videos, thank you!

[@jacobfogel4129]

INCREDIBLE tutorial!

[@Goodbrew84]

I would rather read than watch videos because I feel like it’s a more efficient use of my time, but you don’t waste much time at all, and pack a lot of information in, making this more efficient than skimming a bunch of written guides

[@ZedTubeGaming]

Thanks for the helpful videos, they have really helped me make some awesome Kombucha! :)

[@judyreid9232]

Very informative! ! Everything I needed to know! Thank you!

[@samskyverareddy3135]

thank you for this amazing video, there's so much I learned today. I am currently trying to make 2 scoby from trillogy flavored kombucha so that scoby is not going to be good for brewing more kombucha?

[@charlotteanderson7761]

It will have been flavored so it may weaken your Scoby, I recommend using raw unflavored.

[@cheryls4526]

You are very good . Good information and explanation

[@Johnfrancis405]

If you ferment your kombucha some days less will there be enough sugar for a second fermentation in the bottle without adding juice/sugar?

[@miko8732]

No

[@cateedwards1163]

What a well made informative video Thank you 😊