Ultimate *Updated* Guide to Homemade Kombucha (1st and 2nd Fermentation)

[@bekahpellegrino5143]

One trick I learned from alcoholic cider making is that when you bottle it up, also make one a plastic soda bottle. Then you can squeeze it as the days pass and get an idea of how carbonated it is. Once it's unsquishable, you can fridge all the bottles. Absolutely fantastic comprehensive video, thanks!

[@NickyG_vz]

Excellent tip, thanks

[@eduardosastriques4252]

Fantastic tip. Will apply

[@lauracyr3945]

Oh man!!! I miss making hard cider. I need to get back into that! Soda bottle to test for carbonation is what we did too. Works great!

[@eliasromer3322]

Never thought about this. Will definitely try this out!!

[@leelasaraswat4662]

I didn't get this.

[@cquinn2750]

I've been brewing Kombucha for years and this is by far the best, most comprehensive instructional video I have seen. Thank you from a new subscriber

[@beateadriana]

So good to see you back!! This is the channel that got me deep into Kombucha brewing. I love just sitting back, sipping on my Cherry Kombucha, while taking notes. :D

[@KKIcons]

Wow I made that today.

[@daleknotts1496]

May I add sugar to it?

[@Stillpoint23]

I made kombucha back in the early 1990's, and drank so much of it, I started to have the phenomenal feel of becoming a scoby, in other words kind of weird, gelatinous. So many of us were brewing it at the time, we had an endless supply of it, often drinking it instead of water! But, I'm ready to start brewing it again, but not go overboard in my consumption of it! Great video, your delivery is concrete, and concise while not missing pertinent details. Thanks! Time to get this process started :)

[@cherylannebarill8812]

Thank you for not only all the great information you share but also for putting out such good quality videos! I am brand new to fermenting anything and just tasted my very first home brewed kombucha!!! I am delightfully surprised at how happy this whole endeavor makes me feel. I am on a self nurturing journey and this just feels like such a loving thing to give myself! I am going to watch many more of your videos ( this is actually my 4th time coming back to your channel)!

[@AarysGigi]

I'm new and just getting into kombucha brewing, glad to have found this newly updated video. Thank you, your wealth of knowledge has been invaluable. I appreciate you for sharing all of your experience.

[@jennymontague851]

Be careful if you decide to use Pinapple. It tastes wonderful, but it can fizz up like crazy, refrigerate bottles first and then take the lid off slowly and carefully.

[@christinafelton48]

I’m going to do the second fermentation tonight with pineapple. So thank you for the suggestion!!! How much sugar did you add to your pineapple purée?

[@theunclefungus]

Agreed! I used to make a pineapple flavor for my mom, and those bottles were always the most explosive. 😅

[@annalandis8262]

Oh good to know. I just used pineapple 🍍

[@Stillpoint23]

Thank you, btw, for taking the time to make such a comprehensive yet easy to follow tutorial on how to whip up a successful, and tasty batch of kombucha! Love the lighting in your video too, its really quite calming with no distracting color contrasts. Great job!❤

[@loki_tha_god]

Your videos have been incredibly helpful in my journey. Personally, I have found 14 day F1 to be about right with 3/4c sugar. It's also convenience since i can alternate two 1G batches and bottle weekly. Another observations is that it took my amazon SCOBY 3-4 batches before it produced good fizz, so be patient if you are just starting.

[@Jetsetfastfood]

May your JOURNEY be sacred..

[@andrewrudge5652]

Interesting comment about the carbonation. My first batch was slow to start but did grow a new scoby in the end, it was a good 4 days before it even started to form. The resulting kombucha was fairly flat even after bottling for a few days. My second batch formed a new scoby after 48hrs and is far more lively, i'm hoping it will render better carbonation when bottled .

[@abdulazuzadel4768]

your comment helped me understand why there is no carbonation in my brew 🙄

[@CrystalMay-s3l]

I just made a stronger starter from a bottle of store bought kombucha. I made a tea concentrate and added ice water to cool it down. I’m worried how about it being too cool. Will I ruin it or just just ferment slower?

[@loki_tha_god]

@@CrystalMay-s3lcold will stop fermentation, but will not harm the batch at all. once it reaches optimal temperature it will continue fermentation, as long as there is food for it to consume. This is why my sourdough starter will live in the refrigerator for months without any problems at all.

[@jacobdarling1524]

I use beer bottles for mine and they work great. No worries about over carbonation or explosions.

[@maryjostrain5440]

What caps/tops do you use?

[@maryjostrain5440]

@jacob darling what caps/tops do you use?

[@firestone23]

I'm no expert, but my dad had a simple device that secured metal caps to beer bottles.

[@gladysma308]

11:29 liquid thermometer - the temperature shd be between 65-90°F to add 2 cups of SCOBY

[@shawrys1]

Great to see the videos back! Very well presented process from start to finish. If you can add the metric equivalent (litres or millilitre) to the videos it will be a little easier for some of us Canadians to follow and not have to look up.

[@YouBrewKombucha]

Will do on the next batch of videos!

[@diadarling7]

I use a heating pad on low to wrap my brew, even bottles to second brew when house is too cold, which is quite often through the seasons.

[@sandramedeiros5242]

I keep my home very cold in the summer so I decided to do the same thing 😆

[@michaelatillinghast4648]

A seed starting heating pad would probably work if you have one around!

[@rhondasmith7413]

@@michaelatillinghast4648it works awesome!

[@GOINGCRAZYINTHEKITCHEN]

Thank you so much. I just made my first batch of kombucha. Now second fermentation. I looked for videos on the matter several times, but ended up here more than once.

[@normawong123]

I just finished watching the older videos, just started my first batch of Kombucha so this is awesome to see an updated video, thank you.

[@kb1405]

Everything I know about brewing kombucha I learned from you and your old videos. Still brewing a batch every 2 weeks. Good to see you are back!!

[@ginal2643]

Yes! So glad to see you. You are THE ONE who I found to be the best presenter. So clear, to the point, accessible. You cover everything and it's all relevant info presented with zero pretension. And I've been successful ever since. Thank you!

[@buckethead_death_cube_k]

I've probably done 10-15 brews at various levels of success. You present so much valuable information! Thank you.

[@peterde-la-garde3081]

I started my first batch of kombucha 5 days ago and this afternoon i checked it and found on top of the tea , white dots (early scoby) forming on the surface. I watched your starter videos and you gave me the knowledge and confidence to start this journey Thankyou ! :)

[@whatever35636]

This is a great video. I needed a refresher. I usually add ground ginger to the fruit and it adds just enough fizz.

[@wednesday9382]

Thank you!!! I just finished my first batch and am drinking my brew. It is delicious. I really appreciate your clear instructions and discussions of pitfalls, etc.

[@dlevy9925]

Learned of you from a friend who gave me my 1st SCOBY. This updated video is a great all-in-one guide, thanks!

[@Sjtabor2000]

Great Job! Enjoy the improvements in your process. You are my favorite Kombucha channel. I love your log book. Nice to keep notes all in one place. Always learning something new.

[@onionsyes]

Tea bags for the win!

[@양이와함께]

I went through all of your videos! Love the way you talk and share, and I personally think you share the best information! This is my third time watching this specific video because this is the 'essential guide' above all with condensed info, each sentence is valuable; one time before start brewing (to learn), second watch after my first brew and third watch after >2nd batch - every time I watch, I learn something again. haha. Also bought your logbook from Amazon. Thanks, Angelica!

[@gracecotton9819]

I have done the same as you; a wealth of information, and I pick up more each time I view.

[@soensaid]

Was wondering why the other videos in this playlist have comments turned off but glad to see that the comments are on for this one.

[@bobbiewilliams3109]

So glad to see an updated video for both process’s combined into one video. Thank you! So glad to see you again! We bought the CBD oil you reviewed and recommended and impressed with the quality of the oil.

[@YouBrewKombucha]

Glad you appreciated the CBD oil :)

[@susanjane8020]

Received your “Crafter’s Logbook “ Absolutely a need for everyone. Even those longtime brewers. Not sure how I found you. Your lessons and ideas are always appreciated by me. Wonderful knowledge you are sharing. Thank you.

[@susanheidemann790]

You are an amazing woman👏 I have learned so much from you and just completed brewing up my first batch of strawberry kombucha. It turned out fabulous🎉

[@TheLittlmystri]

One of the most interesting videos I’ve watched on KZbin. Finally a video that shows me how to make a really good kombucha. I’m tired of spending money on it from the store.

[@sjwestmo]

I havent seen one of your videos in my feed in awhile but now i’m reminded how enjoyable and informative your videos are! Ive been brewing for years now and 100%agree with all your advice!

[@Conservativecritic]

Google helps but videos like these are really great. Every question I had was answered and I was able to brew and bottle my first ever kambucba. Thanks so much for your guidance ❤

[@firstklasshealthandwellnes1077]

I am telling you what, I have had all these same questions and you answered them all in just this one video! Perfectly said and completely understand! Thank you so much it's been great!

[@Stillpoint23]

Making my first batch today, well, not exactly my first, but its been about 30 years since i last made batch! My how time flies when youre having fun 😂

[@caroltouchton4924]

I've been making my own for 2 years now, which is great considering how much the price has risen. I use the fruit nectar for the perfect flavoring. Thanks so much!

[@cindonagor1495]

Greetings from Malaysia.. thank you for your recipe 😊

[@Maibrapiano]

I tried using raspberry preserve because I didn't have anything else to flavor it 😅 we'll see how it turns out. It should be good bc it has sugar and fruit. I love this video it is so helpful!! I'll be watching all the others..I'm having fun w making it!

[@tanyand]

... since the last time we checked on the second brew... YOU got a Hair Cut!. Looks great! Thanks for the lessons!

[@debleunen6247]

Your videos have been the most helpful. Thank you! I purchased your logbook, successfully started my own SCOBY, and have my second brew in the works.

[@wilek9632]

Thanks!

[@wingnut4200]

Excellent vid. It is obvious you put a lot of time and care to be complete and not skipping steps. I am new to this brew but not to brewing as I am an ex craft beer brewer. I am going to get started thanks to your vids!

[@dana102083]

This video is the best! My first go at it, I had 1/16 cup left of starter tea and no scoby so i put it with fresh tea and it made its own scoby a day behind the rest and it was literally rinsing out the jar. Fruit flies loved it but having bowlsnof water mixed with vinegar got them right away and now i see none. Im onto 2nd fermentation now 😊😬

[@missyleonis]

My main go to tea for komboocha is white tea. I've never liked black tea, and I'm more of a herbal tea drinker. However, I make 3 types of komboocha. I make coffee komboocha and a nice herbal tea komboocha using hibiscus. The herbal can become properly fermented, it just takes more time. It won't easily develop the mother the way others will on the first try, but subsiquent batches have no prob. For large batches of komboocha I've found Cane syrup works really well. I use 1 can for a 3 Gal batch of white tea komboocha. I've used honey for komboocha, but I've found it's not cost effective. It works fine, it just takes a lot of honey and that gets expensive fast. Sugar, agave nectar, or Cane syrup are more cost effective options. Honestly, using Cane syrup or agave nectar makes for less work than dissolving sugar to ferment for my large batches.

[@KKIcons]

Thanks for your comment. I have been fermenting chai with dried raspberry leaf. I have to experiment to find a way for some of my friends who can not have black tea of any type. I keep the Scoby healthy by half and half brewing or every other batch with black tea. I need a dedicated non-black tea jar, though. So your tips will help.

[@KKIcons]

Did you see her special video about large batches? It might give you some more ideas to try. How do you make coffee kombucha?

[@missyleonis]

@@KKIcons I brew coffee, let it cool and add honey or Cane syrup and some starter culture. I do make large and smaller batches of komboocha

[@twinqlez1]

Hi with the second fermentation, can I use a large 2 gallon jar instead of 10 bottles? thanks your video is clean and clear, subscribed immediately thank you

[@NoloMabetoa]

this is the most comprehensive guide to making kombucha i have seen on here. Thank you

[@Pendula82]

Very smart, educated, wise person. I just wonder how many books did you read. Such a pure soul ❤

[@potterma63]

Welcome back!

[@lemonystarling1359]

I always love your videos. I just started some kombucha a few weeks ago by growing my own scoby from a bottle of raw GTs and I’m second fermenting now. Can’t wait! I’ve been making it every year for the last 4 years.

[@apachewind76]

Thank you for all the hard work you put into these. Especially the links on the bottom.

[@advex4428]

Wow, that channel is awesome. Right now my scoby is weak and small, and I will only "harvest" my second small batch in about 10 days, and then probably take another month for the third one. But when I get into more and multiplied scobypower, I'll consult the other videos a lot 🎉

[@howiewill]

What an abundance of good information! I haven’t even started my first batch yet and I’m hooked!

[@chileheadcraig]

On about my 3rd batch and now that I've gotten some basics down, I wanted to watch again to see what I may have missed. Glad I did! My tea brew looks a little weak and I'm not doing 2nd ferment long enough. Time to tweak, thanks!

[@JolynJessica]

glad to have found your channel. been reading and watching lots of vids on kombucha. but none covered every sspekt ad informative as this video. ❤

[@arlenem6659]

Thanks! I'm wondering what happens to the fruit pulp? And if you filter it?

[@jaluban]

Great to see an updated video! One of the things I loved about your other videos is that you showed a list on the screen of the amounts of each ingredient. I would often freeze the screen there in order to remember well I made my brew. Any possibility of adding those into this video?

[@Choppini]

@jaluban : o.O -> make a screenprint and save it, or at least write it down...like a recipe???

[@Choppini]

Absolutely professional video, precise and with all needed information, without unnecessary music, show, or constant giggle. New subscriber here.

[@Freesingskills19]

this made making kombucha very doable. i was reluctant after watching other videos b/c they made it much more complicated, but your instruction was thorough and informative. very impressive-- youre a great teacher.

[@castaspell7]

Thank you so much h for all the wisdom and knowledge you share here ! I am going back to brew my own kombucha again and I forgot about how too ..... I am sick and tiered of buying it , only when it is on BoGo .for some reason, I saved all the big bottles 48 Oz. And now why and i just set up yesterday my new batch .And the best for last : I ordered you book !!! Thank you for writing it ! So exited to have it in 2 days 💗 my son lives in Gran Canaria, Spain , and I told him about you and your fantastic videos . Now he and his husband are hooked on you too 🤗

[@moniquehenderson156]

From Sydney Australia. I learned Kombucha from you, girl!! Great to see you back on YT. Welcome back! Your tips and instructions are always easy to understand and follow. P.S love your Tepache video as well.

[@cristakampert8740]

I really love your tip of using the french press. I do have one and it will be sooo much easier for me than the other ways I have seen people do it!!!!

[@georgialandau9843]

Your book is terrific! Everyone should get it.

[@lizhorn8650]

Great video. Noticed she used wooden spoons but I don’t think she explained that Kombucha doesn’t like metal….spoons, containers or strainers. So I use a plastic strainer, funnel, silicone straw and wooden spoons.

[@CarmenGubernu]

she did use a metal funnel, and i've seen others to ... confusing:(

[@joshuaweezorak7042]

From my experience for making kombucha for the past 10 years You can make a kombucha just by using a simple non pasteurized store-bought kombucha/jun or a starter. However the process is way faster if you have a mother.

[@sandramedeiros5242]

I have been watching all of your videos and am awaiting my second fermentation of my very first batch. 🤞🍀I hope it turns out good, I can't wait to try it. Thanks for your help!

[@cindyapps8072]

You are a wonderful teacher and so nice to listen to. Thank you for the helpful tips.

[@Azmina_the_warlock]

Just got your logbook yesterday. I got a kombucha makers beginner kit as a gift so i figured it was a good springboard to get started. i'm so excited. I love booch but my wallet certainly doesn't LOL thank you for making this process so approachable and easy to understand. and the logbook is brilliant!

[@pv3348]

Thank you so much, I had watching your old video before, but welcome back, thanks again.

[@lauraeasthope6516]

Thank you so much, first time brewer here - thrilled today to start the bottling process and having a taste it is fizzy already and tastes delicious. Your info is invaluable.

[@bluemagi1656]

Wonderful ideas. I've been dreading to make kombucha as I spill everywhere trying to strain the leaves. The much easiness of french press + concentrated tea technique renewed my interest to make my kombucha again. Thanks!

[@TerpyTen]

I love love love my Assam medley for my kombucha❤️ I need to start a hotel. My pellicle is almost 2in thick 😅 in only 3 months it went from 4 slices of provolone cheese to a flakey crust pastry. Just amazing to see.

[@jacquelines3685]

Binged watched all your videos ❤️ so nice to see you uploaded a New video today! I love how you just poured the Strawberry into the New Batch of Kombucha to ferment. I never burp my bottles either & have never had any real problems. I love Fizzy, bubbly Kombucha 😋

[@schites10]

This video is so well made and full of easy to follow information. Thanks!

[@lindaschneider4904]

Such a skilled video presentation. Thank you so much.

[@ronchua3031]

The way you speak and your diction is just fascinating!

[@msms7434]

Thank-you for this great video. Another hidden gem on YT that should have many more views than it does. I think your addition of sugar at the tea brewing stage was a little premature but you explained your reasoning well. I also wouldn't add sugar at the second fermentation stage, the fructose in the fruits is plenty, even if it means waiting a day or two longer. However that is a preference not a rule. I'm now off to watch the SCOBY hotel video. Cheers.

[@LibertarianFacts]

Best video I've seen on kombucha. Thank you very much.

[@SeareanMoon]

thanks for the updated one, I am just brewing a new batch so thanks for the tips!

[@lisas7516]

Your channel got me started with brewing Kombucha. So happy you filmed more. my only question is how many old scobys do you save? And what do you do with the older scobies?

[@YouBrewKombucha]

Lots and lots! I keep them in Scoby hotels until I don’t have room. Then I compost them.

[@ashleyr6557]

I'm brand new to kombucha brewing and your videos have been so incredibly helpful! Thank you so much for sharing your knowledge. It's much appreciated!

[@Cochita322]

I have so many scobies I don't know what to do with them lol, my favorite is the one that I make with papaya, helps me so much with my digestion

[@sandramedeiros5242]

Do you think a little papaya leaf extract be ok to add with the puree or did you just use puree?

[@Cochita322]

@sandramedeiros5242 I use frozen pure papaya, or I get a whole papaya and chop it up and put some in my bottle for second fermentation

[@JoanneS-um9zd]

Thank you for your knowledge on Kombucha. I am a first timer. This seems easer that I thought. I will get the correct little bottles, then get started. I will look forward to gaining more knowledge on this as time goes on. Thanks again.

[@LuxETenebris33]

Definitely going to brew some Kombucha, thank you for this helpful video.

[@firestone23]

I was checking around to see what the local kombucha scene is. There is one commercial kombucha brewer. Charges $5/12 oz can. I won't be buying. I have a lovely batch brewing right now, thanks to your excellent videos. Thank you.

[@lowrangeinnovascotia2930]

Excellent video, as one who makes beer, wine and spirits, I can appreciate your dialog on fermenting. 👍🏻👍🏻

[@jennymontague851]

Good update to refresh my mind on some things I could do to better my brew and also some and new methods creating flavors. Thanks.

[@petropavlovskkamchatskiy1917]

Can you do a video on growing your own SCOBY/pellicle. Despite years of making successful kombucha tea, I've never had success in increasing my SCOBY batch. .

[@rene8741]

Thank you so much for your knowledge. I was nervous to start since a friend gave me some, but you made it clear to me.

[@ThomasChaote]

Thank you so much for all your open sharing of the kombucha makinh process. :) ❤❤❤

[@ennelya]

I always give the sugar to it when the tea is cool. I want to preserve everything that's in the sugar - I never use processed white sugar. Any minerals in a natural form enhances the health benefits of the ferment.

[@OneAdam12Adam]

Sugar is already highly processed no matter if you are using beets, maple syrup, sugar cane or any other natural plant.

[@yentindall]

Your video is incredible helpful for my Kombucha brewing.

[@youshouldbescrapin2]

I was thinking of getting into making kombucha but I was very intimidated in the procedure of making the dream but after looking at this video for the first time you explained it in so much detail it just made me feel is there I can do this thank you so much for this segment and I will be watching more of your videos hats off to you. Thank you so much.

[@mah4i]

glad to see to see you back, although it's almost 5 days that i know your channel, you made me interested in kombucha brewing, nice too see an update to whole subject in one video, my Scoby has not arrived but i'm watching every single video :D

[@Thelesliewright]

Thank you!! Great updated guide. I noticed your bottles weren't all filled to the same place for F2. Does it matter or affect carbonation whether it's filled to the top or the bottom or the neck? I've heard people say where the bottle is filled matters for carbonation and/or explosions. Was happy to see that yours weren't all uniform. Also - LOVE THE HAIR CUT!!

[@PieterPallieter]

I have been making kombucha since 2008. My kombucha culture is a mix of a live culture I bought in Belgium and a dried scoby sent to me from the States. I started in Belgium, took it to Taiwan, Indonesia and back to Taiwan. Watching this video I seem to do everything wrong and yet I have never had any problems with my kombucha and almost everyone that tries it loves is. A few points if I may: I have made kombucha with infusion, in fact most of the time I do not even add any real tea leaves, as being leaves for a tea plant, and yet my culture is doing just fine and so is the resulting kombucha I have even made kombucha from coffee, I hate coffee myself, but people who tried it thought it was tasty and special. I stopped using white refined sugar after a few trail. Since then I only use unrefined cane or beet sugar or even brown, dark brown sugar or even honey to make kombucha and they really add a lot of depth to the flavour and if anything help the fermentation. I use about 40 gr of sugar and or honey per liter of kombucha My 8 liter jar ( I guess about 2 gallons) sits on the kitchen counter top and is exposed to direct sunlight most days. That does not seem to be a problem. I use the same jar continuously. It has a faucet. After the first fermentation (which takes about 2 to 3 days) I fill my bottles for the second fermentation and leave almost nothing (less than a cup of liquid) in the jar. Every 2 weeks I have to remove at least half the scoby because it has grown so much. I make 2 brews a week. I add flavouring while brewing the 'tea' (or infusion) and it undergoes the whole brewing and fermenting process. I have always found that gives great results. Interesting video because you do everything so differently from me.

[@margonaut]

I have been following your advice & it’s going great. Have made 5 batches now. Delicious & my digestion has improved. Thanks!

[@StefanTerndrup]

Great to see you back again. Thanks for another great video and my eyes spy a Danish beer glass from Mikkeller

[@YouBrewKombucha]

Mikkeller is my favorite brewery :)

[@smiddleton290]

Superb video .... very precise and detailed. Your pacing / wording is excellent. Looking for the bottle caps that expand with 2nd fermentation and not having any luck. Wow! one of the best youtubes I have watched.

[@alonewithalones]

Thank you, didn’t know what to do with the scoby after 1st fermentation 😅

[@endoukenji]

Glad to have you back, been missing ya :)

[@QualiaCycle]

I can wait to start my experience with making Kombucha. You are an excellent teacher. Thank you!

[@zelphernide5758]

What are your thoughts about raw sugar or unrefined sugar? How about the yellow rock sugars?