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Thank you for a great tutorial and explanation of the different sensors. I just got the Vernier sensor to check my kombucha at home. I think you have the only video out there!! So thank you.

A brilliant educational video on the ongoing processes within kombucha fermentation

Hey, thanks so much for your video. I currently have been brewing my own homemade hard kombucha for a few months but struggling to know when to best take the OG hydrometer reading and Final reading. Phase 1 of my brew is first fermentation with the SCOBY and sugar black tea for 8 days. Phase 2 is my second fermentation moving my kombucha to two 1-gallon glass jars with the airlock and adding in champagne yeast mixed into two cups of sugar water to "wake up" the yeast. This phase is also 8 days. Phase 3 is when I move my kombucha to two different 1-gallon glass jars where I add my dried fruit and keep airtight for 5 days before putting into the fridge. Based on the above process, when do you think is best to take my initial hydrometer reading and final hydrometer reading? I'm trying to figure out the ABV% of my batches now that I have a set and written process. Any help or recommendations would be much appreciated.

Talk more about Bretton please

can spectrophotometer be a substitute for HPLC in determination of acid in kombucha?

Thank you so much.

Hello John. Thanks so much, your information is absolutely clear and easy to understand. A question remains for me: What about the caffeine content in the tea? I've heard is also quite important for the whole process, possibly being another ingredient of the mix from which the scoby feeds. I hope you can help me clarify this.

Sir you’re amazing

What do you think about making carbonization with a mix of nitrogen (0,25 partial pressure +Co2 0,75 pp gases?

Is it correct to say that higher temperatures lead to more bubbles, whereas lower temperatures, i.e., refrigeration, lead to fewer bubbles?

Does the brewed tea contribute to the chemistry, or will the SCOBY still produce it's end products if only water and sugar are used? Sugar is always added to the brewed tea to start the fermentation phase. Great series of videos.

Great channel!

Have you used hplc or hpaec-pad, because there is a little difference, maybe you could explain it further in one of your future videos

Great video. Thanks for the knowledge. Are there any methods we can do at home that may not be as accurate but will give some indication of abv?

Fantastic!

bright !

I JUST did a video using alcohol breathalyzer and a chart like you mentionned with the rare combination. I don't know if that works as well and I might spend more time experimenting. I'm actually using my mouth as test tube and blowing air in the alcohol breathalyzer 1 second after spitting kombucha. :) Fact is that there is neutral air passing through my mouth and it gives me more or less a consistent value. I taught it was interesting in all case. I don't know if it's really a thing.

Thanks - We've been testing with alcohol breathalyzer and we have some sorta constistent grid here. Comparing with 1%, 0.5% and 0.25% abv. "water" we can have an idea of where we are at. Do it makes sens... does it works you think ? I'll watch other of your videos - but as a 20 000 bottles per year, we don't have a budget to analyze our 300L every times and it probably change during the process (out of fermenter, in the fridge... then after bottling and older kombucha too). Thanks again.

You guys are amazing. Thanks for the great run down on how kombucha works. Curious if you add sugar to kombucha thats too acidic does that chemically reduce the concentration of acid in kombucha or does the sweet just mask the sour !

Brilliant. I would be interested in a video on how to turn the vinegar content up or down, and also one on how to control the amount of alcohol.

This channel is wonderful, thank you!

This was just what i was looking for. Thanks!

This was just what i was looking for. Thankd!

I appreciated this immensely. I’ve been trying to figure out how you could have a fermentation process that wouldn’t result in a high alcohol content. Didn’t realize the bacteria was eating it.

Thanks you for your videos on kombucha. There's so much misinofmration about kombucha fermentation on YT! It's so nice to have at leas one science-based channel.

How would I test if there’s Methanol produced in the brew ?

John- what are your thought about Jun tea? I’ve read that Kombucha and Jun have diff yeast and bacteria strains which do not cross over or converted over when switching from white sugar to raw honey and green tea.

Sir, why the store bought Kombucha produced by big brands are more strong and satisfying than local breweries also I noticed that the Kombucha from local small breweries are more sweeter, can you please explain why is that and what is difference between the process they use on bigger scale and smaller scale.

Hi John. Thank you for the video. It's informative and useful. Is there a place you could refer to study all the reactions occurring during the fermentation process?

Thank you for making such a great informative video

Hi, could you explain how the acetic acid is transformed into CO2+H2O ? I noticed that a vinegary Kombucha that sits in a bottle for a long time can decrease slightly in acidity. Could it be the cause ? Cheers from France.

Hi John, how do you determine sugar concentrations in Kombucha given the influence of organic acids on the reading?

Gosh, getting this question answered is so much harder than I anticipated. Acidity and other elements are so much easier to measure, it seems. I know home parent booch brewers who monitor for alcohol and I can't imagine all them are doing all this, but maybe they are. Thank you for this info. I hope I can find a lower-barrier answer for my needs but it's great to know there are conscientious folks taking the time and labor to share the above with us. Thank you for your generosity!

How accurate this device ?

I enjoyed it thank you

i just started my first batch of kombucha a week ago and put my jar in a low airflow, dry, moderately high temp environment and on top of that sealed the jar with two paper towels😅I didnt know about how all those play a huge role on the booch. I then made my 2nd batch with the the newly harvested booch with very high alcohol content in it with hope the alcohol can be reduced to normal on the end of this newly batch. Love the simple explanations, so glad i found your video! ! Looking forward your next videos!

God bless this channel!

Given the alcohol is present in the headspace, would the reading be lower if the sample was left uncapped for an extended time? (Though I guess vodka or any other alcohol still keeps it potency for the duration of the evening drinking it....)

Hi, thanks for the overview. However, it's not clear how carbonation affects the measurements, especially during RCAS mesurement.

how do you get more Ethanol many thanks 👍👍

Thank you so much for the very informative video! I'm curious about one thing, if the main component that starts the fermentation is sugar, then what does tea provide other than its polyphenols as antioxidant? Does fermentation affect the phenolic compounds in tea or does the compounds in tea affect the fermentation or the scoby itself? Thanks in advance!

Excelente información, gracias por la teoria

Buena información, me hacia falta información técnica analítica de la kombucha

This information is so helpful. I've been looking for a simple, yet detailed explaination of ph in kombucha forever. Thank you!!!!!

Thanks for the video! Could you explain the purpose of the second ferment? I have noticed in Kombucha diy videos that the first ferment is usually covered with a fabric and I assume this is aerobic. Perhaps it is the phase where sucrose is converted to fructose and glucose? I assume this is also maybe a slower phase since this stage is normally 1 week long. And then the second ferment involves bottling the Kombucha (creating an anaerobic environment) and then this is the stage where carbon dioxide is produced. But I wonder if carbon dioxide would be produced anyway if you just let it ferment for long enough in the first instance? Or I guess maybe the bottling just allows for the capture of carbon dioxide for the fizziness and has nothing to do with being anaerobic?

Very informative 👍

I’ve been searching for a vid like this. I love booch and am obsessed with the science behind it

Hi, Excellent video. Congrats. Is there a way to estimate how much alcohol our kombucha will have based on the grams of sugar we added initially?

Hej! That was super helpful! Could you elaborate on how the scoby composition changes ABV or organic acids production? thanks!

Hi! Thanks for these videos. I'd love it if you could delve into how temperature and oxygen limitation on secondary fermentation can impact the finals alcohol content. I've been intentionally trying to make harder kombucha and finishing on an anaerobic environment really gives the yeast an advantage and outbalances the AAB's ability to produce acids