Kombucha Basics: Flavoring

0:32 - How much flavoring to use per bottle
0:56 - How sugar from the fruit affects carbonation
1:36 - Why some people have trouble getting fizz
2:09 - Baby scoby or sediment in bottles
3:14 - How to adjust for sour fruit
3:33 - How to make kombucha more sour/acidic
3:58 - What to do if you want plain (unflavored) fizzy kombucha
To read the full article, go to www.youbrewkom...
* For a list of all my recommended materials + where to buy them (for new brewers to build your own kombucha starter kit or for expert brewers to upgrade your materials): www.youbrewkom...
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* If you’re interested, watch my video on homemade CBD Kombucha, and find my favorite water-soluble CBD products at www.youbrewkom...
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[@LaurenShirley]

Your videos are the best Kombucha guides I've come across on KZbin! And your production value is high on top of that. Keep up the great work! Love your channel. :D

[@YouBrewKombucha]

Yay! Thank you so much for watching. I'm glad you love 'em. :D

[@junboo8730]

Lauren Shirley I agree.

[@ashtongrist]

@@YouBrewKombucha kombucha lady pls help i have failed loads of times. This time i did everything but tried to ad 50%tea 600ml with 2 extra teaspoons. I used a green and black tea bag... it has mold again... arghhhhh

[@eaevans1169]

Girl, these videos are amazing! You describe the process with great detail, which is super helpful when trying to "eyeball" things and explore the beauty of kombucha creativity!

[@CassChrissy47]

I love this channel! Currently brewing my own kombucha, all from a bottle from the store!

[@gregdali1011]

I love kombucha and just started to do it myself and watching your videos helped to make a better one than I used to buy from stores... thanks so much for sharing your knowledge

[@Inkdraft]

All my questions about flavoring kombucha answered in one clear, concise, 5 minute video complete with measurements. All done by a smart woman with a pleasant voice. Thanks, I subbed.

[@pintobean7862]

Hibiscus and strawberry is what I love to combine together for my booch 😍

[@cosmo7999]

Love the channel. Youve helped me so much for starting home brewing during this quarantine! The best on KZbin

[@karaidescope7481]

Just as others have mentioned, your video is the best kombucha guide I have come across yet! I'm really excited to get started following your guides and recommendations. Thank you, thank you, thank you!

[@lizzvv]

I’ve just started brewing recently and am going to try blending my fruit and not burping my bottles help with getting more fizz, I love the fizz! I actually found your channel because a video of a super fizzy kombucha of yours popped up on my IG feed and looked so good! I realize the more sugary the fruit, the more it helps with getting fizz so I’m curious about banana. I know they have a lot of sugar content but idk it seems like it wouldn’t work very well. Anyone tried banana in their kombucha?

[@Kurokitty23]

Tell us how it went

[@edwardduda4222]

Peach and ginger juice is amazing 👌

[@xbjrrtc]

Do you use juices or purees?

[@MindOverMayh3mm]

Ginger + Honey + Lemon go really well together

[@joytoyouandme4593]

Add some mango to it too.... yummm

[@pernillae7180]

I'm gonna try to flavor with saffron! (typical christmas-spice in Sweden) and a teaspoon of sugar. Exciting! Thanks for great videos! /pernilla, Sweden

[@xbjrrtc]

What a creative idea! I'm going to try that, too

[@erickanorris567]

just a quick fact, pureeing or mashing fruit for your brew will not create smaller molecules that would require a chemical separation process. Instead what is happening when you use mashed or pureed fruit is you have created a much greater surface area for the yeast to have contact with. Cheers.

[@nicolep2424]

Brewing my first batch now and super excited to binge watch your videos. Subbed.

[@RedBirdMusicOsceolaWi]

This answered all of my questions. Thank you, very well done.

[@LIttleDestinyGirl]

Making my first kombucha and thinking about to try to flavour it like glögg since it's december with cinnamon rod, clove and cardamom

[@robine916]

How much sugar should I add to the second ferment if I am making ginger flavored Kombucha?

[@GreggySorianoGreggysDigest]

You're a pro! Amazing. Ugh, super excited for my first ferment. Still waitin' on Momma' to keep growing.

[@lindsaywilliambrown808]

That was an excellent primer - could you speak to the turmeric issue for us? I understand that turmeric in fermentation 1 can kill the scoby but I know I've had a powdered turmeric kombucha from a store. Is the powder inert or is it the issue of putting something that oily into an F1? Hoping it's the latter? Thanks again - really helpful video. I didn't expect after seeing so many kombucha that I needed to add another to my sub list, but you're totally on the list now :).

[@kakashi1234777]

This is for secondary fermentation. Won’t kill the scoby in the primary ferment.

[@ThemagnificAl]

The best guides on yt! But can you put measurement in litres too? for like the rest of the non american world

[@jillianhoover9225]

Making my first batch now.

[@andins761]

Jillian Hoover how did it go?!

[@GoodGolly.MissLolly]

Your videos are awesome. So much information! Thank you x

[@llandudno9316]

Thanks for all of this information. You have covered every aspect of making Kombucha and kindly share it. I really appreciate that. :-)

[@samanthabuonvino2720]

I second ferment with ginger and lemon. My kombucha eats the little sugars off the lemon only and still gets fizzy.

[@crude4u1948]

Okay, so I bought fresh rasberries to add for my second fermentation. I guess I’ll just throw them in the blender and puree them? and then add 1 tsp. sugar to each bottle to start the 2nd?

[@The_Petey]

Not sure if this is a thing, but I added a small bit of coconut oil to my damaged water kefir and it bred new life into my scoby. I'm not sure if it was a fluke but definitely worth trying. the idea was inspired by another KZbin channel that tried making an avocado kombucha. He mentioned how explosive it made the brew and I wonder if it's the Omega-3s that gave the Kombucha a jumpstart?

[@righteousone8454]

You have great channel, thank you for the information

[@susieford3954]

Great videos!!! I always learn new ideas!

[@james.randorff]

Would really appreciate some info on how much sugar to add (per gallon of first fermentation) if you are using only herbs or anything else with a lower sugar content. Thanks so much!

[@thegretnaexperiment2.021]

You are too cute and knowledgeable! I’ve only done continuous brew and I’m finally going to try bottling. Great video 💗 thank you 😊 I suspect you ferment lots of stuff! Would be interested in other ferment videos too. What’s going on in the rainbow of jars behind you near the stove 😍

[@ndorikeenyinkeowo7773]

Just love everything about your videos and your explanations. New Subbie. Your channel is great.

[@rh5022]

Very helpful thank you

[@deborahanne8420]

Have you ever made Jun? It sounds really neat and I found a website where you can train a scoby for kambucha to brew jun eventually. It's honey and green tea based. I would try it but honey is expensive!

[@ginal2643]

What is your take on how best to use herbs, fresh vs dry? And if fresh, do I need to wash them first? If if my basil leaf or rosemary sprig is still a little damp, will that interfere with my kombucha? Am I overthinking this?

[@daninaavery3532]

Omg rosemary tangerine sounds incredible

[@YouBrewKombucha]

Danina Avery It’s one of my ultimate faves. 😍

[@JTheBossProductions]

I am a beer homebrewer and wanna start make my on buche as well! What if I want to force carbonation into a mini keg instead with co2 cylinder? Should I had fruits into the keg or just add them into same vessel as first fermentation after removing scoby? Thanks 😊

[@YouBrewKombucha]

I don't have experience with kegging kombucha, unfortunately! :/ I've heard that certain fruits don't work well with a keg because it gets to fizzy or foamy. Wish I could be more help there, but if you give it a try, let me know how it goes! Would love to hear your experience with it. :)

[@emberchord]

Do you think that adding a bit of fresh lavender to, say for example a raw pu erh tea in the first fermentation will be too aggressive? Lavender contains oil, which makes it so fragrant, but I feel like it might be too aggressive.

[@postcardpromise]

Hi! If my room temp is kind of low, like in the mid 60s will that prevent it from carbonating?

[@luellaruhter8807]

Love your videos

[@janelunn1068]

Hi there, how can I add ginger to the 2nd fermentation to flavour it. Will use ground ginger, crushed ginger, dried ginger? Love your videos.

[@YouBrewKombucha]

I like freshly juiced ginger (I have an electric juicer I use for it). Full list of my materials are here if helpful: www.youbrewkombucha.com/byo-starter-kit :)

[@markmcgill6312]

you could write a book on how to do KZbin videos

[@gymrat9072]

Can I use a mason jar with a mason cap . Instead of those jars thanks new to the channel ❤️ the information.

[@PayneintheMembrane]

Probably not due to risk of explosion. Use fermentation rated bottles, or save the bottles you get from store bought booch.

[@gymrat9072]

@@PayneintheMembrane mason jars worked just fine for me . I have already made a few batches . Ps you can pressure cook mason jars and they won’t explode.

[@valeriexoxo]

To avoid risk of explosion just don’t use wide mouthed mason jars. The slim necks on the second ferment bottles help with that

[@maxwellhawk]

is there a way to prevent forming any scoby during f2?

[@sebruy]

Hello there! Thanks for amazing videos! How long is the shelf life in the fridge when you make with fresh fruit?

[@YouBrewKombucha]

Check out my video on when kombucha expires: www.youbrewkombucha.com/kombucha-expire-aging

[@TheCuttlefishes]

How much is a little sugar? I’m a new brewer and was planning on using frozen peaches but I’m not sugar they’re sweet enough. I’m going to be ready to bottle my brew in a day or two 🤞

[@mardog303]

THANK YOU for these videos! Question about adding a tsp of sugar to the 16 oz unflavored: should we mix it in or just drop it in and leave it sit?

[@YouBrewKombucha]

I recommend mixing it in/swirling gently to dissolve!

[@trailselektor3115]

Hi. I'm assuming you stop the second fermentation by putting the bottles in the fridge but how come it see kombucha on supermarket shelves...wont it continue to ferment? Cheers

[@YouBrewKombucha]

A lot of supermarket brands use yeast inhibitors or use other methods (like watering down kombucha or pasteurization) to stop fermentation. They don't all own up to it because they like to hide behind their "secret recipes." I know I may get flack for saying that, so I'll say -- not all supermarket brands do this. And if you're going to buy kombucha, go for local, craft made stuff! But I'm always an advocate of making your own stuff if you want, and if you're able to. So while homemade kombucha is a little less predictable and consistent than the supermarket stuff, at least you know you're getting the real deal. :) You can watch my video on second fermentation if you want my full step-by-step on that.

[@trailselektor3115]

@@YouBrewKombucha thanks

[@valjalava1951]

Iam doing keto so just wondering what will be the best to add iam new to this haven’t made any as of yet

[@joseandressanchezmoya1868]

Hi, I just started my first fermentation today!! I´ve learned a lot thanks to your great channel. Do you think there would be any issue if I make a flavored simple syrup to add flavor to my kombucha??

[@YouBrewKombucha]

You could totally try it! I prefer fresh fruit because depending on the flavorings in the syrup, certain chemicals/additives can add weird off-flavors during fermentation. But if you find a syrup that you like and it works for you, use it!

[@joseandressanchezmoya1868]

You Brew Kombucha thanks, I will try it. I'm not going to use a store bought syrup. I'll make my own it is very easy so there won't be any chemicals involved and I think maybe the fruit syrup will last longer and get more flavor from herbs.

[@theprima01]

Hi, , I’m trying my first K for the first time. I was hoping you can help me out. 🙏🏼 I want to make lemon & ginger, could you let me what would be the process. Thank you

[@aine2549]

Thank-you!!

[@SuperMineman]

Have u tried instant coffee ? I know u need sugar also

[@SueOrganicWay]

Which do you think is better to keep carbondioxcide between plastic cap or aluminum twist kind of cap which are available in my country?

[@ashtongrist]

Kombucha lady my 50/50 brew has mold again. What did i do i cleaned and rinsed with bleach... is it the tea. I gave it 2 extra teaspoons to get it going

[@arugulatrain75]

Could you demonstrate how you make your purée?

[@YouBrewKombucha]

I just take fresh fruit and put it in my blender or my juicer. :) Or if I'm using frozen purees (like my favorite Goya Fruta Passionfruit pulp), I just defrost them. Hope that helps!

[@dianelove2447]

Is it OK to add a sweetener after the fact. In the bottle that I’m about to drink. is it OK if I add honey and Stevia?

[@YouBrewKombucha]

Diane Love Hi there Diane! Sure - once you’re bottling/about to drink the bottle, you can add whatever you like to it. You can’t use honey as a substitute for sugar during first fermentation though, since the scoby won’t be able to digest the enzymes in the honey properly. Regular white sugar is still necessary for first fermentation. And you may hear that some people brew a different type of kombucha (using a different type of culture) called Jun Kombucha - which uses green tea and honey during first fermentation instead of sugar. But I’ve never done it myself - and like I mentioned, it requires a different type of scoby that can handle honey. But I digress - long story short, when you’re about to drink it, you’re totally free to add whatever you like to it. :)

[@dianelove2447]

Thank you! 🤗

[@ThirdHandWelding]

Have you ever used strawberries? Just got a few packs of fresh ones and was planning on using them.

[@YouBrewKombucha]

I have! I typically puree them fresh. Works great with lemons and lots of other fruit :)

[@HappyPepper]

Can preserved (fermented lemons) be used in secondary fermentation, along with a simple sugar made with raw cane sugar?

[@HappyPepper]

I am on day 3 of second fermentation (1st time ever brewing kombucha). Some of my fruit puree has settled to the bottom and some is floating on top. Should I give it another day or 2 until the rest of the puree settles to the bottom? I am using swing top bottles (heavy duty glass).

[@melaniefield3611]

Once your Kombucha is done. Its bottled and ready to go in the fridge. How long will it last in the fridge???

[@YouBrewKombucha]

Melanie Field watch my video on “Does kombucha expire?” 😊

[@lolidragonnn]

Does it matter what funnel you use to bottle your kombucha? What do you use?

[@YouBrewKombucha]

As long as it's clean and food safe, it's good. I use a plastic funnel I got from Amazon.

[@suzannebeaudry6245]

Great info. Can i add flvour without carbonnation

[@YouBrewKombucha]

Yes, definitely! After you finish your first fermentation process, just go ahead and add your flavoring and it's ready to drink. You can bottle it if you like or store it in a pitcher (whatever you prefer). But as long as you don't second ferment in an airtight container at room temp, it won't get fizzy.

[@LeoBisma-lp3wi]

video is good, but not a great metric system

[@planningreelalaska4121]

Hello, have you ever added essential oils to flavor? Thanks

[@YouBrewKombucha]

I haven't, personally. I think the kombucha brewer community is pretty split on this. Some people do it, and others don't because essential oils can have anti-microbial properties that could mess with the good symbiosis of bacteria and yeast in kombucha. Plus, the essential oil market can be a bit sketchy on whether/not the oils are food-safe. You can't always trust labels to tell the truth about these things, so I've personally avoided it. But I have heard of homebrewers that do it! I just can't recommend any brands/practices myself, since I don't have any experience there. :)

[@sharmilathapa8721]

Hi there, thank you for the very educational video! I’m wondering how to make a non-flavored original kombucha but still very fizzy. Do you have any suggestions please? Thanks!

[@YouBrewKombucha]

I there, check out this page: www.youbrewkombucha.com/flavoring -- then scroll down to the section down at the bottom: "What if I want carbonation but no flavoring?" :)

[@sharmilathapa8721]

Got it! Just read! Thank you!

[@ordinaryguy6869]

If your second fermentation is at three days and there isn't much carbonation, can you add some fruit juice at this point and let it ferment longer to get the fermentation that you desire?

[@YouBrewKombucha]

Totally -- if it's not as fizzy as you'd like, just leave it at room temp a bit longer to increase the carbonation. Depending on what flavorings I use, sometimes certain fruits need longer to build fizz than others. It's up to you whether/not you want to add more fruit juice at that point. If you tasted it and it's flat + too acidic, then yes -- you may want to add more fruit juice so the kombucha has more sugar to convert into CO2 (and so that it still tastes good/sweet enough for you to drink).

[@ordinaryguy6869]

Okay, great. Thanks!

[@ursulacastillo9471]

Hello! Thank you for your awesome videos! It’s really helpful. I am trying to grow a scoby but I started with a scoby that came from an already flavored kombucha. It seems that is growing and I already changed it once but I listened that you said those scobies doesn’t work :( Why is that? Is it bad? Because I already drank from it 😆 thank you!! Have a nice day!

[@YouBrewKombucha]

Hey there -- in general, flavorings can degrade/weaken the scoby over time (it could cause bacteria/yeast imbalances or mold growth), so that's why I recommend sticking to plain kombucha when growing a scoby. I have heard of people growing scobys from flavored kombucha, so it's definitely possible -- it's just not advisable. But if it produces good kombucha for you, then keep using it. If later on down the line, you notice issues with it or it produces a moldy batch out of nowhere, then just be aware that it may be because of the flavoring from a few batch “generations” back. But I’d say if it tastes good to you, keep using it until you get to the point where you’re having issues.

[@ursulacastillo9471]

You Brew Kombucha thank you for your answer! :)

[@ohioladybug7390]

Can I take out my bottles from the frig and add fruit now? I realize I would have to leave them out for about 3 days but don’t want to get sick. My Kombucha is flat as a pancake!

[@hopemiles]

Love your booch videos! Have you ever used cinnamon sticks? It's all over the island at the moment and I wanted to test it with apple puré.

[@YouBrewKombucha]

Yes! I've used cinnamon with apple and cinnamon with orange for some more fall/holiday themed flavors and they've been lovely! :)

[@anadabrowski7266]

Hi! If I wanted to make mine ginger flavored, how would you recommend I do this?

[@YouBrewKombucha]

I like to puree/juice fresh ginger, then use that to flavor my brews. :)

[@PurdiePhotography]

I love Lime and Chilli

[@samanthabuonvino2720]

Hi Victoria, do you juice the chili or you slice it in fresh?

[@tiger091904]

Question: I have some freeze dried raspberries that I normally put in hot cereals, do you think that freeze dried fruit would be ok to use? I was thinking of crushing them into a powder and putting them in the 2nd ferment to make a raspberry kombucha with a raspberry syrup (I like sweet things).

[@lindsaywilliambrown808]

These are not sweet and the vitamins are dead in freezedried fruit so I'd think that would not provide what you need, but if you added a raw honey (I usually soak mine in water so it doesn't seize up and glop to the bottom) then the FD fruit will essentially flavor the honey a bit. Best to use a live fruit, though. Of all the options, including pasteurized concentrate, freeze dried will work the least. Great question!

[@worldadventuretravel]

@@lindsaywilliambrown808 If the vitamins were "dead" in freeze-dried foods everyone that has ever gone to space or eaten MREs on a battle field would have died of malnutrition.

[@daviddedos]

How long can you leave it in the fridge?

[@YouBrewKombucha]

I've left bottles in the fridge for upwards of 6 months or more. :) They don't go bad, but since the fermentation doesn't come to a complete stop in the fridge -- (it'll slow down greatly, but won't come to a total halt) -- it'll continue to ferment super gradually. So over time, you may find that it'll get too carbonated or get less sweet. You may want to burp the bottles every month or so if you plan to keep them in the fridge long-term (to prevent over-carbonation and messy spills when you open them). But I've actually "aged" a bottle of apple kombucha in my fridge for around 8 months, and when I drank it, it tasted like a nice dry cider! :)

[@kyliefan7]

I never use fruit purée because I don’t like when it explodes ALL THAT PURÉE goes everywhere (carpet, walls, ceiling) and only use fresh or frozen fruit (not in the bottle) or juice and totally love it and never going back!!!

[@kyliefan7]

Also I don’t have to strain it before drinking it and have never had issues with the bacteria or acids getting every bit of flavor out of my fruit pieces....bonus you can eat the fruit!

[@kallie3000]

Can confirm. Very hard to clean off the roof.... Tastes great! But I'm going to start trying to use juices hahah!

[@steveandrews8301]

Is there enough sugar in plain added fruit to get the second fermentation going properly, though? What kind of fresh or frozen fruits have you successfully used and how much of them per volume of bottle size?

[@Slaybibble_ALWAYS]

Can i keep the scoby that forms in a flavored kombucha?

[@YouBrewKombucha]

I don't recommend it. You can't re-use scobys that have already been infused with flavorings (even fruit) because they degrade and weaken the scoby over time. You can read more details here: www.youbrewkombucha.com/scoby-care-hotel -- under the "How flavorings can harm your scoby" section. :)

[@Slaybibble_ALWAYS]

@@YouBrewKombucha thank you 💞

[@lizzhc668]

I have 10 bottles with fruit and after a week I noticed that it is growing scoby on my bottles 😒

[@aapayson]

Has anyone flavored with fresh ginger? How would that work?

[@YouBrewKombucha]

Yep! I do it all the time. I prefer to use a juicer to get all the fibrous pulp out of my ginger. But honestly, if I'm lazy, I'll just throw it in my blender with some other fruit juice/kombucha and use that to flavor my batches.

[@georgekatsinis5224]

Yum. POWDER @ about 1/4 tsp per pint works too.

[@deeply_superficial8194]

Have you tried using honey instead of sugar to help with carbonation? TIA

[@YouBrewKombucha]

Yes! It's great in second fermentation and adds a lovely flavor to the brew (I just don't recommend it in the first fermentation phase). :)

[@mollobe]

Hi! I’m loving your videos. I started home brewing about 6 months ago and I love it! Question: most of the juices I find in the grocery store have additives in them. Does that matter in the 2nd ferment process? I cave only used tart cherry (Cheribundi brand), so far, because it’s the only one I can find that has only fruit juice and water in the ingredients. I’m scared to try others. Any tips?

[@YouBrewKombucha]

I recommend sticking to straight up fruit if possible, but you can also experiment to find what works best for you. It's always worth a shot, even if you just try one bottle at a time in your batch. :)

[@robertcox81]

Has anyone tried strawberries and banana puree?

[@dg5450]

Robert Cox banana is a big no-no; to many fats

[@RanmaRanmaBou]

Is kombucha healthy?

[@YouBrewKombucha]

www.youbrewkombucha.com/is-kombucha-good-for-you

[@derekfrost8991]

Hello, I do absolutely nothing you suggest and yet my kombucha is explosive. I just make sweet tea with bread yeast, and it blows my corks in 2 days. No scoby, and none of the right equipment but tastes great and super fizzy.. :)

[@YouBrewKombucha]

Interesting! I'm super curious about your process! Do you add any kombucha culture at all (scoby and/or kombucha starter)? Because without the naturally-produced kombucha culture (bacteria and yeast), you could certainly create a delicious fizzy yeasty tea, but I'm not sure if that necessarily qualifies as "true" kombucha. Yeast is used to carbonate lots of things (like beer, champagne) but they're all totally different drinks. Kombucha is unique in the sense that the natural yeast and bacteria cultures produce the carbonation and supposed probiotics in tea -- so I'm not sure that adding straight yeast (without natural kombucha bacteria) creates pure kombucha. Sounds like it may be a different type of fermented tea beverage? :)

[@derekfrost8991]

You Brew Kombucha yes it's true, it's more like kvass than kombucha. I haven't got a scoby but I still do a tea flavor. Your videos are very helpful, thanks :)

[@YouBrewKombucha]

Ooh, very cool. Thank you for watching! :)

[@macsmacs5699]

beautiful videos, I just have one suggestion: as we are watching the videos from everywhere in the world, please stop using those crazy units likes cup, oz, etc.... never understood why in US still using them...

[@tornadomuchacho]

A lot of us don’t understand either.

[@TyJay20]

Just convert it like we have to for everything else

[@augustine76]

Totally agree with it. Had to convert cup and ounce. Why not use ml/litre for everything? Even if someone dont understand it(American) you get the ratio and that's all matters here.

[@markusmeyer6391]

You have smart and sincere eyes. I like you.

[@yohaneschristianp]

I wonder if i can make one with durian flavor xD

[@YouBrewKombucha]

I'm not brave enough to try that yet. haha

[@yoomang7]

Is that a House Kombucha bottle?! That's one of my favorite brands.

[@YouBrewKombucha]

It isn't actually -- I got my specialty bottles from a wholesale bottle distributor. You can check out this video (www.youbrewkombucha.com/choosing-right-bottles-caps) for more details there, but I actually haven't ever encountered House Kombucha. Is that a local brand? :)

[@yoomang7]

Ah okay, looks very similar. House Kombucha is a Bay Area brand. If you ever come across it, try the ginger fire!

[@ohioladybug7390]

You Brew Kombucha...😔 the link is gone. We saved about 8 Kombucha bottles from the store brand before I started brewing and they work well. I really want to get more but like my own Kombucha so much better, thanks to you. Can you just share the website again?

[@kevinekerr7284]

Have you ever made kombucha with vegetables?

[@leavesofdecember]

was thinking about the same (ish). Typically though, people have always fermented fruits with sugar and veggies with salt, so while I'm also thinking about mixing that up a bit too, I think one should stick to their own tastes, like "would fermented sweet tomatos be my thing?" Consider the fact that veggies have very low sugar content which is the main saurce of food for kombucha yeasts, so if veggies then it should be parsnips maybe or rhubarb to flavour , but it would probably still need extra sugar. If you do experiment with veggies, please let me know !

[@YouBrewKombucha]

Agree with whizkid's comment above. :) I haven't experimented with veggies myself -- because they're not flavor profiles that I'm interested in trying myself, but if you are, that's totally great. To their point, you'll likely need to add some extra sugar to give the yeasts something to eat in the bottle and produce carbonation. But it'd really mostly depend on your personal taste preferences.

[@kenzi4202004]

Maybe some Ube or Beni-imo

[@georgekatsinis5224]

Vegies much lower in sugars.

[@mariaschannel8143]

Your content is excellent but the music is SO disturbing and takes away from what you are trying to communicate. Keep it simple, keep on topic-no music.

[@HH-Robotz]

the host are Beautiful

[@AMankstudio]

U look so beautiful 😍

[@buckdof3249]

You are smoking hot.

[@Jonobos]

The sugar is converted to other things which enter your body and are converted right back to sugar. Basic physical laws of the universe. I love your videos but the sugar doesn't just disappear. It is turned to alcohol and other byproducts that your liver will process right back into basic energy. Fermentation doesn't mean less sugar impacting your body.

[@YouBrewKombucha]

Hi there, thanks for your comment. :) You're definitely right that sugar is converted to other things, but scientifically, fermentation (at least in the case of kombucha) does mean less sugar impacting your body. You're right that it doesn't disappear, but it is used by yeast as a food source/source of energy. Over the course of the fermentation time, sugar is broken down and transformed into acids, vitamins, carbon dioxide, alcohol, and other organic byproducts. And not all of those byproducts are necessarily going to go back into your body as sugar. I'm in no way insinuating that all the sugar goes away, but a good chunk of it is in fact digested by the yeast -- and the remaining sugar is broken down from sucrose (a disaccharide) into fructose and glucose (monosaccharides) which have a much lower glycemic index on the body. There are many reputable scientific studies that show that sugar reduction in kombucha (and many other types of fermented foods like vinegar) is a real thing. On average, sugar can be reduced by around 50-70% between 7 and 14 days, and up to 80% after 30 days of fermentation. If you're interested in further reading, the book Kombucha by Gunther W. Frank is a great resource that really breaks down the chemical and scientific processes behind kombucha fermentation. And Hanna Crum's Big Book of Kombucha has a really great section that summarizes a lot of scientific studies that back these claims as well. Aside from that, I'm also planning on getting a hydrometer and doing some tests with my own kombucha as well, so I can back the science up with some homebrew evidence too. :)

[@HienLe-dq4xd]

Yes, but tou wont get the insulin spike that you normally get drinking straight up sugared tea. Yes, your body will end up making glucose from it, it will expend more energy turning it into glucose than what it gets. Its the same as eating protein and having that turn to glucose by your body, much better than just drinking surgary drinks.

[@riverendnet]

So many "go ahead and" comments. Superfluous. Just GO AHEAD AND say the verb you are taking about

[@YouBrewKombucha]

riverend.net 😂 go ahead and watch a different vid/channel if you don’t like it. Stop wasting your own time. Bye!!!

[@primitivedaisy]

You Brew Kombucha I agree! Your videos are so helpful, you are my go to for any info on kombucha. Don’t let these kind of comments get to you. I hate know it alls!

[@nancyjm79]

Your videos have literally guided me through my first time brewing experience. I bottled for the first time last night. Raspberry ginger. Can't wait to taste it! Thanks so much for sharing all your experience and knowledge.

[@sabrinablancarte7425]

Can you do a video on how to make CBD kombucha? Thanks!

[@YouBrewKombucha]

Hi! I've never actually tried to make kombucha with CBD (at least for now!), but I'm sure I'll eventually play around with it get and get a video/recipe up on my site. Thanks for the tip! :)

[@cmrnk3554]

You just add CBD to it.....

[@sabrinablancarte7425]

@@cmrnk3554 hi! I'm not sure if it's that simple! If I use oil it will separate and I'm unsure the ratio with the CBD tea.

[@steveandrews8301]

Maybe just put some high CBD cannabis tea (flower) in with it on the second fermentation, - then, you'll have not just the CBD, but other cannabinoids in it, as well. Granted, it won't fully extract all the medicine from it, but hopefully some of it. And strain out the remainder of the flower for another recipe, ie, consume it all, somewhere else, don't waste any of it. And, P.S., I've noticed that kombucha seems to potentiate the effects of hemp tea, an added plus of combining both, together!

[@darieng619]

Great video. But I think your time stamps are for another video.

[@YouBrewKombucha]

Yikes! Thanks so much for catching that. It's fixed now. :)

[@Dee-rg9yb]

I have a few question about passion fruit puree in your picture. I love passion fruit but it's hard to come by. Also does it come frozen and you just blend it? Do you combine passion fruit other flavors? I can't find any at my local stores. Do you buy that Goya Fruta at a Spanish market? Thanks!

[@YouBrewKombucha]

DeAna Rodriguez I’m a huge fan of passionfruit too! I agree, it’s hard to come by. I buy frozen Goya Fruta from Mexican/Hispanic grocery stores. I basically just defrost them and use the liquid to flavor my kombucha. It’s not sweetened so I usually have to add some sugar or mix it with another, sweet fruit juice/purée to get it to the sweetness level I like. Hope that helps!

[@CYCLOPSPRIME74]

I'm learning so much from your videos. Thanks for making them!!

[@kevinneal2575]

I’ve found that drinking booch gives me a natural energy and mental boost. It’s particularly noticeable when I’m at work. So I decided to try to brew my own at home. These tips are incredibly helpful. Thank you!

[@8platypus]

In the bottle with the white lid, it looks like you added real peach juice and towards the top it's getting dry and crusty, which is what I'm finding in my brew at home too. Do you have to worry about the fruit-foam that rises to the surface and sticks to the bottle-neck going rancid over time? I thought exposed fruit sugars could be bad for consumption.

[@RTanna89]

What about cubing fruit and boiling it down in water with a little sugar then straining. Essentially making a light fruit syrup. Want to make pear and ginger but don't have a juicer.

[@eugeniomunoz5536]

can I use flavored syrup?

[@andins761]

Eugenio Muñoz sure try it!