I’m Never Buying Kombucha Again…

Download my Ultimate Kombucha Brewing kit for Free!
prohomecooksu.com/kombucha-kit/

[@ProHomeCooks]

Download my Ultimate Kombucha Brewing kit for Free! prohomecooksu.com/kombucha-kit/

[@HeavenAndHope]

nice old friend❤

[@yomikosburger]

you're the man dawg

[@mesiroy1234]

Your the best 🎉❤. For free

[@abedawgg]

Not everybody has the time you have to do this lol

[@coxbrawls5918]

Flawless transition

[@Pena689]

In the next video: Im never going to buy electricity again and here's why. *Proceeds to build nuclear reactor*

[@kraftcheese93]

Full power Smithers

[@ednah150]

😂give him some time…..

[@faervas1234]

If only the renewable activist would get behind you. We can build mail box reactors, That can power a neighborhood for 500 years. If one goes bad you lift out with a helicopter and drop in the ocean or send it to the sun. pennies per years.

[@SuperiorSpyDa1st]

🗿

[@tuabuela0833]

🤣

[@Mattjki]

Very clever little loop at the end back to the beginning. It took me 2 days to figure out it was over.

[@frankeinstein719]

Stuck reading my comment. Damn, it took you two days figure it out? I hope you don't get.

[@JoeNormal]

Lol

[@akarikeita6155]

😂😅😂😂

[@ashleycross7593]

Instructions unclear, yeast gained sentience and beat me up.

[@weishi9804]

filter it & add vinegar to balance it.

[@Beedubbz]

You too?!😆

[@whitestguyuknow]

lol half the time he was talking about scoby and what it is

[@feveredmushroomHD]

Why does this keep happening

[@deniaridley]

lol

[@NaraShikamaru21]

I used to make water kefir and i know an explosion when i see one. You timed that cut perfectly.

[@jj9501]

😂

[@Chaos_Senpai]

Made homemade beer, there is now a brown stain on my ceiling that wont go away....

[@Char_siu_Lo_mai_fan]

@@Chaos_Senpaihaha my dad did this too

[@ezze-does-it]

My friend did a strawberry wine. Tasted delicious, but he probably only bottled 45% of it. The rest was on the walls 😅

[@vikkifairchild9858]

@@Chaos_Senpai😂😂 my stain is purple from a blueberry booch.

[@moistveggies7528]

Though aesthetically pleasing, chunks of fruit make cleaning bottles harder to clean. I prefer planning a day to juice my fruit and adding the juice to the bottle. Yes you have to clean the juicer, but I find it easier than the challenge of getting past the neck if fruit sticks to the inner walls. Also you have more drink in the bottle without the chunks of fruit taking up space.

[@sycofya1677]

Me: Sees all the work required to make kombucha Also Me: will continue to buy kombucha

[@WalterDEgger]

all the work? 99% of the process is waiting lmao

[@knappieboy]

Because many people view this kind of stuff as "work" i can make a living off of just 3D printing alone and 80% of the time im waiting for the print to finish to sand/paint/assemble. =)

[@ErebosGR]

Don't forget the serious adverse effects, including death, from drinking contaminated homemade kombucha.

[@ChoJun69]

Just admit you're lazy ass and thats it. Its literally no work, buy no flavour kombucha if ur making your own scobi which is literally again just w8 for it to form or use and buy big ass jar or sth to ferment the scobi and thats it. You just w8 a week or two after putting them away and then drain the liquid into bottles with w.e. you flavoured it and drink your kombucha, its max like half an hour if you're completely beginner cuz you would recheck videos on what to do or sth. What work lmao

[@cionm7077]

@@knappieboy sand/paint/assemble is work. This is waiting.

[@rosaliebutera6135]

I started a gallon like 5 months ago and never moved on to the fruit stage. So, it sat. It produced 5 scobies though so, it may have been worth it. Yesterday, I brewed 5 gallons of tea to begin the process again. I absolutely love kambucha and felt amazing when I was drinking it every day. I struggle with my mental health (depression and anxiety) and am often tired and experience brain fog. While drinking kombucha daily, I had more energy, was able to think more clearly and my mood was improved as well. It's what really pushed me to brew my own. I can't wait to finally finish my first batches and get back to it. Thank you for sharing your videos. Please keep sharing.

[@rikabernar]

Are you sure it's not the caffeine (which is a lot in tea) and sugar? Just hot sweet coffee in the morning helps me with fog in my head and bad feeling of well-being. Although in summer, of course, cold sweet drinks with bubbles are more pleasant 🤷‍♀️ In general, any drinks with bubbles automatically make me feel better 😊

[@augustine76]

​​@@rikabernar I think it may be more than just the tea. Gut health and mental health have some sort of relation. When I am tensed, I start building up gas and pro-biotic tablets normally help control the gas, within a day. Kambucha might be helping him with the probiotics.

[@rikabernar]

@@augustine76 👌🤝

[@gr8potatosaurusofthunderfart]

Poor Scooby...

[@acousticreate]

I feel like if I did that I would somehow poisen myself 😂

[@sharonharrison4795]

Not possible. I bought a bad scoby. The ferment tasted funky. Threw it out and started over. Your scoby will be off-white and will get a sweet kind of vinegar smell as it's brewing.

[@kickfroggy]

I'm never brewing kombucha in a spigot jar again because eventually the acid ate the seal and it spilled all over the counter one day.

[@jichaelmorgan3796]

Thanks for the tip!

[@andreamillar9172]

In what do you brew then??

[@missusorange8080]

@@andreamillar9172you can reuse the store kombucha bottles. They seal well and are nice and strong. But you have to make sure to burp it and not let it over ferment on counter. Never had it explode but mine don’t sit on my counter longer than 2-3 days before it slow 2nd ferments in the fridge when the flavoring/fruit has been added.

[@TheQwuilleran]

Good tip!

[@GrahamCrannell]

just fyi, the rubbery mat is a "pellicle", not the scoby. The scoby is the entire liquid solution itself. The pellicle is entirely a byproduct of the process. You don't need a pellicle to brew kombucha, you just need some old kombucha.

[@Hellno426]

NEED WHAT??? TELL ME

[@ripme6616]

​@@Hellno426it's self perpetual.. Just save the last sip of your store bought Kombucha and add that to your favourite fruit juice make sure to put it in a sturdy bottle because after 24 hours it will be pressured like in the video. Once brewed store in fridge . You can repeat this over and over and over and over. My favourite juices are now like a 🍻

[@pippavombr5856]

​Like when you make your own yogurt.

[@Laura-vr2nd]

Came here to say the same thing. SCOBY stands for Symbiotic Culture of Bacteria and Yeast. In the case of Kombucha, the bacteria and yeast are in the liquid and the gelatinous disk (pellicle) is a byproduct. People blend them into smoothies, make face masks, and “fruit” leather with the pellicles. I just compost mine.

[@TheQwuilleran]

What's the cosmological argument of kombucha, then?

[@foosmonkey]

Kombucha: when the sugar tea went bad but you still have some left over.

[@jichaelmorgan3796]

That's basically how it was discovered/invented lol

[@tianamarie989]

🤢

[@kshiels89]

The solid mass is actually the pellicle. It’s a layer of bacterial poop. The SCOBY is actually the liquid. You don’t actually need the pellicle but some people find it helps with fermentation. I never really noticed a difference. Just make sure you retain enough of the liquid from the previous batch for the next one.

[@lloss9662]

It was very popular when I was a child, almost every household was making this, but it wasn't called "combucha", now almost no one has it, but the shops are getting filled with manufactured combucha, and people are rediscovering it. Funny how now it is a modern fashionable drink when I had it in my childhood and it was called чайный гриб (read as chainyi greeb), that literally translates as "tea mushroom"

[@rosaliebutera6135]

Oh geez. "Tea mushroom may stay locked in my mind now. 🤣 I love it!

[@CommieCat]

Americans don't drink tea....unless its Kombucha. They're just discovering what the rest of the civilized world has been drinking for centuries .

[@inthearmynow8125]

Oh yes, 1962 born, v had it made at home by mom with a bit of the fermenting piece from a neighbour. Daily v topped it up wit fresh black tea

[@harmsway9365]

Curious what it was called in the U.S. has it always been called kombucha or is that just a commercialized name for it!

[@rollypolly.]

моя бабушка до сих пор делает эту дрянь х) никогда не любила это пить, потому что чайный гриб был похож на мозги...

[@j.9152]

My fave is organic grapes! Been making it for years and I love the process. Also love that I can let it hang out and it won’t die like my sourdough starter lol

[@cameronhentz1546]

I always worry I will mess it up and grow mold, so until I get over that fear I will continue to get store bought

[@MrsPiggy028]

I found a fun kombucha brewing FB group, and people are posting all the time asking if it's mold, lol. Usually the answer is, so long as it's not fuzzy, blue, or green, you're good.

[@vikkifairchild9858]

Once you get it going, mold can’t grow. It’s really hard to screw this up. I thought that too but I haven’t ever gotten mold

[@donquixote8462]

I did a bunch of experiments with different brands and whatnot fermented several of them and they all just tasted like a weaker version of the kombucha I bought (with my own tea flavor that I had added back of course) if I didn't have a problem just winging it, I'm sure you'd be fine if you just sanitize. Plus, always follow your nose. It's simple.

[@Serai3]

So if you grow mold, you throw it out, wash everything, and start again. Mold is nothing to be afraid of, especially as it's not going anywhere.

[@Scalesti]

If you grow mold just throw it out and start over

[@juandiegovasquez1497]

Which came first, the scoby or the kombucha? 🤔

[@denisekay4292]

I used to make Kombucha. My favourite flavour was Ribena (blackcurrant syrup).

[@philipo5259]

The way that loops is awesome x

[@PrettiMiki]

Top tier edit. Love the loop. And the dedication, because the way my impatience will not let me wait 3 weeks for Kombucha……

[@silviamagda]

You can have kombucha every day of the week once you build a stock.

[@ChoJun69]

Im drinking it everyday from homemade.Just get into cycle where your old batch matches with the new batch or have some extra bottles. Its not hard just need to time it with how much are you drinking it

[@natalinegloriana3430]

I have the scoby since I was a kid, now in my 30's it still serves our family well, and we send the scoby to friends and family too. Because after time its getting bigger and thicker

[@r18-s19-]

Did you make it yourself?

[@natalinegloriana3430]

@@r18-s19- nope, my uncle gave me that mother scoby

[@Ichabod_Jericho]

That is so fkn weird

[@reconr5186]

Vegan placenta

[@seamikki6510]

I was always told you should never sell them, always gift. Bad karma.

[@sheeptar-8362]

you probably know this, but that disk isn't the scoby it's the pellicle. the scoby is the bacteria/yeast culture that lives mostly in the kombucha itself. The most important part of starting a new batch is using enough starter kombucha. There's no reason to add in the pellicle or grow a new one..

[@JennyNobody]

He might have known but I didn’t :P Thanks for the info!

[@shannonschjolin6253]

Well, when I started brewing kombucha over 10 years ago, there was no talk of a pellicle. Not a whisper. Didnt exist. The mat was the scoby and that's what they taught. Honestly, can we not nitpick everything these days? Sheesh....

[@sheeptar-8362]

@@shannonschjolin6253 Ok, and the pellicle is eventually important for protecting the brew and does have some scoby in it. But the point is that you need starter tea the most. Even in this video it's not clear if he added any starter tea. I only saw him putting a pellicle in. Yeah that can work of course but it's slower and more risky.

[@shannonschjolin6253]

@@sheeptar-8362 which is probably why he has compiled and is offering more ino for free. Probably has a long form video on it too since has been doing it so long. Just saying. Let's give some grace if we ever expect to receive grace when we ourselves miss the "mark".

[@janedough6091]

​@@shannonschjolin6253dude they're not nitpicking nor personally attackin the creator, All they said is that "You might already know this...." and gave extra information. That's being polite and kindly adding more to the subject lmao, I dont know why you're getting defensive on the creator's behalf when I dont think anybody think its that big of a deal.

[@smustipher]

Just started my first batch last weekend! Thanks for this video, makes process so easy!

[@oui.monsieur]

Nice edit at the end it flows into the beginning bravo

[@therealstaticthreat]

A nice perfect loop!

[@imareeramsey]

Omgggggg you have a Scoby!!! What’s the most layers you’ve gotten?? P.s. don’t forget to put it in a dark place it ferments better, as well as if you put them in containers like he did to burp them…they explode 😅

[@smustipher]

Thanks for this video. About to get started this week :)

[@sortaspicey9278]

instructions unclear I am now peeing kombucha

[@joe_schmoe_420]

Just gotta deal with a bit of natural alcohol from the fermentation and yeast The store bought stuff goes through a process to remove the majotity of the alcohol

[@DyceFreak]

There's a huge controversy along with that. Aparently the process doesn't remove nearly as much as it's supposed to. Meaning "non-alcoholic" kombuchas will most likely still be alcoholic.

[@heatherandtimsharp]

The alcohol is so low it shouldn’t be an issue. Ive been making home brew for year n half. I’ve made non-alcoholic beer also. It is hard to process out alcohol and keep anything good in it. So you lose a lot of what’s good for you in it. It kinda defeats the purpose. And home brew can have health benefits if you don’t cram it full of so much hops that the Alfa acids kill the few nutrients in it. Happy brewing:)

[@joe_schmoe_420]

@@DyceFreak if the machine is working, it should be reduced to under .5% The level deemed "alcohol free"

[@livvydays8545]

I didn't realize there was alcohol in it sometimes. Glad I know as I am making it for the first time and my husband is a recovering alcoholic so good to know!

[@elizabethgallo499]

I couldn't make Kombucha without alcohol. I got a light buzz whenever I drank it and I felt sleepy all the time from day drinking. I enjoyed making it though.

[@akshaydubey457]

I want to make it for that reason.

[@Glmorrs1]

@@akshaydubey457There used to be a kit you could get online called Spike Your Juice and it came with a packet of wine or champagne yeast and an air lock. You add the yeast to a bottle of juice with at least 30g of sugar per serving, put the airlock into the bottle opening, and then let it sit in your pantry for three days or longer. We let a bottle of cranberry/grape juice go for as long as the airlock had bubbles in it, like a 12 days I think, and that shit was stout. Over 15% ABV. You can’t get that kit anymore, but if there’s a brewery store near you you can get the yeast and an airlock. Or you can get that stuff online. It’s a cheap and easy way to get drunk.

[@Grace-love79]

Love making this. So many variations in flavor.

[@kroynix]

Just started my first attempt using your videos as guides! Hopefully turns out well cant wait to taste the product in a week!

[@MrMotus-lb4gh]

Store kombucha is nice if you want it without alcohol

[@elizabethgallo499]

I had this problem from homebrew. I got buzzed off of it and the alcohol made me sleepy all the time. I had to stop making it.

[@GORILLAZ41]

Well then you didn't make it right

[@MrMotus-lb4gh]

@@GORILLAZ41 if you make it right there will always be alcohol XD it's fermented same proces as you make normal alcohol just not that strong becouse no destilation ... companies go to great extend to make it alcohol free you at home can make it alcohol free if you want it real

[@oregonpatriot1570]

You don't have to use a bottle of unflavored raw kombucha to make a scoby. You can make one from a bottle of flavored kombucha.

[@jedimike4595]

Wow I’m amazed. Also just when I thought it was over you did the thing we’re you say the last couple of words and it matches back up to the start of the video. Such talent.

[@Amoure0o7]

You gave me the confidence to make my own. I now have it going regularly. Can’t wait until summer when it will be ready so much faster! 😁

[@micheleelmore8074]

We made this in the 80's. We called it mushroom tea.

[@amythompson7700]

You need extra refrigeration for the last part of the project, which is not something that I have. I tried making this, but it’s not as easy as it looks.

[@dawnvee3796]

My parents may or may not have a kombucha stain on their ceiling from an experiment of my dad's lol

[@ctianas]

cool editing skills. kudos!

[@joshemfinger]

Not to mention that your homemade Kombucha probably tastes WAY better than anything you buy in the store

[@hm-fy5iz]

is that a joke ?

[@joshemfinger]

@@hm-fy5iz - not at all. Typically ANYTHING homemade tastes better than what you buy in the store

[@moremiatas]

Ive never had this beverage but thats exactly why i wont buy it from the cormer store. Im scared its gonna have that plasticy bottle taste to it and ruin the experience.

[@sarahm.5021]

@@moremiatasi've only had the homemade version and its almost like the slightly subtle version of apple cider vinegar

[@nmo3148]

only seen sold in glass bottles, the right flavor tastes great and also makes me tipsy@@moremiatas

[@Mikeyfromtheblock1]

what are the odds of fucking it up and getting food poisoning?

[@goshagrandchild6500]

Very low. Unless you just leave it open and don't dissolve the Suger properly. The only risk you have is mold, but that would take awhile. Something like botchulism is pretty much never found in these.

[@d0nn13m0n0]

If a fermented food goes sideways, you’ll know it long before it gets anywhere near your mouth. Your eyes and nose will be sure to let you know to steer clear and in all honesty, I’ve never run into that problem in all my years.

[@ErebosGR]

The American Cancer Society advises against brewing homemade kombucha.

[@ErebosGR]

@@d0nn13m0n0 Not necessarily true. A fermentation can go sideways and produce hepatotoxic or nephrotoxic toxins, like usnic acid, without even you noticing because of the acidity.

[@ChoJun69]

​@@ErebosGRyeah, cuz they want you to buy 3.5€ 500ml bottles of it while it costs literally nothing lmao

[@asyamusina4990]

Love it, this is great subtitle to the wine i drank almost every day (((keep practicing new recipes ❤

[@falagarius]

Thx for the tip Tony

[@maciej-36]

Never ever, even away from home, don't forget you can't buy onions and garlic as well.

[@i_amChrisJxmes]

Why?

[@Nevario1]

The hell are you talking about?

[@bradley6348]

@@Nevario1the creator said he will never buy onion or garlic because he grows it

[@maciej-36]

@@i_amChrisJxmes Not my rules, his rules ;)

[@silviamagda]

😅

[@kev_whatev]

SCOBY stands for a Symbiotic Colony Of Yeast and Bacteria Cool, got it

[@Bishop7772]

It is the same price looking at the time you put in making it. I think the amount in the store is moderate.

[@elissaemmons1831]

Is the caffeine gone after its fermented?

[@rmrasp]

Looks great!

[@sarahjardin]

LOVE YOUR VIDEOS!!! DA BEST!

[@genore1993]

I miss my Scoby. Stoped doing it a few years ago. It's a fun process. You get better at it every batch. Fun. Save soooo much money.

[@hellcat1401]

I wanna make my own Kombucha. Got a few flavor ideas I'd love to recreate from the Synergy brand.

[@barbaratripp5350]

Thank you for sharing this I buy it all the time❤

[@lorrindaolson-madsen4661]

Made my own for a long time. Super easy and yummy! And it doesn't have to be super bubbly to be good.

[@OriginalGrandMenator]

I was never able to find out how start a scoby from scratch

[@okibihakubi1100]

Smooth transition, bruh. Definitely want to try my hand at making my own kombucha and use all the containers I've collected.

[@themossgarden9698]

I started mine using ginger berry by synergy. The scoby has been absolutely thriving for a year and I’ve split it up to make more scoby

[@dihexa7256]

A couple I’ve tips I’ve learned are: 1. Use plain black tea leaves, no green tea or anything flavoured 2. Use plain white sugar or brewers sugar, other sugars don’t seem to work as well 3. Weirdly, decaffeinated tea doesn’t seem to work well, although I think some of it gets broken down in the fermentation process as it doesn’t seem to be as stimulating as drinking fresh tea

[@danajones3818]

Yes king! I’m making it asap! 🎉

[@crystalwilliams6683]

Wow! Thank you so much for sharing this! Can this be made using decaffeinated tea?

[@seangilchrest6091]

This is very cool! Thanks for the share man i always wondered how it was made, now i know, and it's really weirder than i actually thought but i don't care it's good and good for me so thanks!

[@TheChewyleaf]

you're really upping your shorts editing game

[@jthompson2983]

Love it!

[@shelikestuff]

Might need to try this …

[@LiveLoveLevelUp]

I make my own thanks to you!

[@emy7873]

I'd love to grow my own onions and garlic but no space for that yet.. this one at least I can attest to 🙂 I make my own kombucha and it really pays for itself once you get the starting ingredients. I haven't yet managed to get something that fizzy though

[@jessicamiera4937]

My mom has been making Kombucha since 2006 and she has it mastered to an art. Beats any soda anytime. And it helps prevent acid reflux. Love it. 😊

[@that_guy_standing5754]

Finally, someone that makes the first and last line of the short part of the same clip, just cut in the middle

[@johndoeee888]

Made scoby by accident when i left a spray bottle of apple juice outside when i was smoking some meat. Forgot about it for a couple of weeks haha

[@tomcondon6169]

Note: I gave a friend a bottle, (8 oz canning jar), and he said after a month it more or less exploded. My take: pop the top once a week or so.

[@lydiabaez9895]

Cool 😎 love it!!!

[@SaltyChickenDip]

Your supposed to add the liquid that the blob comes in . The starter liquid helps lower the PH to avoid molding. And it's full of the SCOBY so it kicks off the fermentation

[@Lemonz1989]

If you want to reduce the chance of it fizzing out of the bottle when opening it, you can put it in the fridge for a few hours beforehand. It fizzes less violently when it’s cold.

[@yeetghostrat]

Something everyone leaves out; the first batch will not be very bubbly, and the second won't be much better. So stick it out and be patient, if it doesn't fizz it's not that you did something wrong (probably), that's just how it goes.

[@user-kp7gb4hs8q]

Yes same here been brewing my own since 2020🧛🏻‍♀️🤘🏻🖤 I luv adding chopped mango

[@irmanv.9798]

When he adds fruits - that is called the secondary fermentation. Then you lock it in a good quality bottle, the extra carbon cannot escape & this creates the fuzzy kombucha. It is a fantastic experiment & cheaper to make your own. You can also create wonderful varieties using different fruits & green tea etc. Get your Scoby & some extra starting fluid - so you can start your primary ferment with black tea & white sugar. Ready in 10-14 days. Depends what acidity you like.

[@ricanzombie5731]

Can u show us how 2 make the booger thing im curious how its made

[@tushfinger]

This is beautiful

[@flatbedladyv2191]

Me too. A friend at the gym tol me how to so i started mine today. 3.99a bottle at grocery store. Now i can make gallons for 4 bucks

[@joshuak8982]

I used to have nightmares because my mom would make kombucha at home and I would always see that white cylinder slab in my house

[@oui.monsieur]

How about sparkling water. Like at home filtered water with a Berkeley and a Co2 fizzer vs Voss.

[@israelgoldrothsteinbergman9978]

Bros got the kombucha phenotype

[@marzmello]

if you dry out the scoby its similar to leather

[@briandowers851]

Good loop

[@lt2143]

How can you make sure this is sanitary? The handling of the fungus/mushroom seems to let it potentially exposed to contaminants.

[@djangodoescomputer]

its super easy and worth it, and way cheaper than 50cents a bottle once you have paid for the bottles and big jar etc. I use fruit juices for mine. Also, important note: That pellicle, the puck of goo, is NOT the scoby, and in fact there is much more of the colony in the tea itself than in the pellicle, but it will probably work fine most of the time. just reserve the pellicle and a cup or two of the last batch of tea to start your new batch. itll ferment much more reliably and you wont risk mold at all.

[@MrAnnoyingYouBadly]

Oh im definitely gonna try this

[@junky802]

I heard having the bottles in the fridge too long kills the pro biotic benifits. Thank you for the how to video. Love it

[@JoSt5646]

I think as long as you open it and you hear carbon escaping like you cracked open a soda... It's still alive and well.

[@junky802]

@@JoSt5646 sounds like that could be true. I'll see if I test it out with a few bottles for my next batch

[@rangehottv7254]

Fizzing just means you had secondary fermentation in the bottle (from adding the fruit). Yeast will go inactive at fridge temperatures and sediment out to the bottom, but it doesn't really die. More like hibernation.@@JoSt5646

[@sarahdeason493]

Awesome ❤

[@Smoothjazzsundays]

You know when he opened that bottle that fizz went EVERYWHERE

[@MatttheButcher]

My fav channel

[@afez2752]

Does the type of tea change the flavour profile?

[@amdyblade2245]

The moment you said SCOBY, it left me just remembering that episode of Jessie

[@rgb2284]

I am never buying a car… proceeds to build a car

[@PerfectSaga]

You could definitely get more country folk to try it if you up that abv and remarket it. Sell more to their cousins by calling it "Komhoocha"

[@bessycorrales6405]

If you like cambucha, try making Chicha, an indigenous drink from Central and South America. I make mine with washed pineapple rind and the core, add pilloncillo or brown sugar, and water to cover. Leave it to ferment for a couple of weeks, then strain and refrigerate. Recipes vary, and you can add fresh ginger and cinnamon sticks, but I like to keep mine simple. It’ll develop a bubbly froth, which should be white, if it’s black, throw it out.

[@jdwoods5790]

THE KOMBUCHA MUSHROOM PEOPLE SITTING AROUND ALL DAY

[@MasterChef5311]

the one i made tasted like peach tea, it was great

[@youknoweverything7643]

To be honest that fizzy glass with ice and fizzy kombucha looks so good and amazing like a really good refreshing soda. And I make homemade beer and it's so cool what yeast can do it's an amazing little micro organism I guess you can call it

[@olgakorn53]

Never buying COMB-ucha 😄