The Complete Guide to Flavoring and Carbonating Kombucha
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- Опубликовано: 1 июн 2024
- Click the link below to get a free PDF copy and exclusive video tutorial of my "Trick Out Kombucha Brewing Set Up"
prohomecooksu.com/kombucha-kit/
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Kombucha, one of our favorite drinks in the world is also incredibly easy to make. In this video we teamed up with GT's kombucha to give you an in-depth flavoring guide, making some classic flavors as well as some you've certainly never had before. bit.ly/kombucha-brew-kit
In this video we go over
1. A brief introduction to making kombucha
2. How to grow your own Scoby from a bottle of GT's original.
3. How to properly flavor a whole bunch of creative flavors including: Hibiscus, Hops, Mango Mint, Berry and Ginger, Cucumber Melon, Gin (that's right we did Gin), Carrot, Apple and Cinnamon, and even a Thai inspired bucha. May the fizzy delicious games begin.
Homemade SCOBY Recipe
-2-3 cups of water
-2 black tea bags
-1/2 cup of sugar
-1 bottle of GT's original Kombucha
-Bring water to boil and steep tea for 20 minutes.
-Remove tea bags and add sugar, stir to dissolve
-Let sweet tea come down to room temp before adding kombucha
-Let sit in a warm environment for 1.5 to 3 weeks
Your beginners guide to brewing kombucha!
• Beginners Guide To Fer... 
Хобби
11:47 : Winter : Hops
14:22 : Winter : Hibiscus Lemon
15:40 : Spring : blackberry Ginger
16:24 : Spring : Ginger Tumeric
20:26 : Summer : Mango Mint
20:40 : Summer : Cucumber Melon
22:50 : Automn : carrot and apple juice
23:20 : Automn : Gin lemon
The real hero here, got 8 mins in and they had gone over nothing
It’s Autumn, and Turmeric
How do you get the fruit out of the bottles?
@@angeladonovan7354 I usually use chop sticks or metal straws.
I can tell you that carrot and green apple would be amazing
I grew a scoby from a Publix kombucha during quarantine, his name is Brad, he has many clones and last year I made over 200 gallons of kombucha, all beginning from my original endeavor. I enjoyed this, thanks for sharing.
there is some really great ideas here.
One thing I find many RUclipsrs unfortunately don't really talk about when it comes to Kombucha is all the flavoring possibilities that you can explore in your primary fermentation by using different base. The SCOBY does not require tea to do its thing it requires sugar, so any sweet liquid will work, some will work better then other of course, and regular black tea is a great stable base. However I have played around with different tea, like white tea, puer, oolong, also chai blend, earl grey blend, and other quality tea blends I source from a local loose tea provider.
I have also great success making my primary with various herbal tea or herbal blends, One of my favorite that I got from TNGTF is Lemon Verbena kombucha (which you can then flavor with ginger in your 2nd ferment, and is to die for), Catnip is very interesting, almost hoppy in flavor, actually doing hibiscus herbal tea as first ferment instead of doing in the 2nd is also really interesting, Rose petals also good, Skullcap also great, fresh elderflower is another great one from TNGTF (just make sure you pick only the flowers and remove all stems).
I have also done Coffee kombucha, Maple syrup Kombucha (just maple syrup and water, can't get simpler then that), and even raw apple juice. And then when you start cobining all this with 2nd fermentation aromatics... the possibilities really are endless!
Of course one thing to be aware of when you do this is that the SCOBY will store some of the flavors from the liquid, with a lot of the herbal stuff it will be too subtle to notice, but if you try your hand at some more intense liquid like coffee, you might want to keep that scoby separate.
Thank you for the comment. I've always wondered if kombucha could be made starting from herbal teas other than black tea. Now I'll try with yerba mate.
how was the coffee kombucha? Did it taste like coffee?
I tried Indonesian green tea and it went very acidic very quickly.. anyone know why?
Thank you!!! I was looking for information on trying things other than black tea.
great! i have so much lemon verbena that i dried this summer!
Word to the wise: I tried doing a melon-cucumber batch last week, had to throw it out because the cucumbers actually turned into pickles while carbonating! lmao
LOL what in the world 😂😂Amazing 🤣🤣
I've done cucumber-mint on several occasions. It's probably my favorite and I've never had an issue with pickling. I think your problem was you let the booch get a bit too sour is all.
😂😂sorry I just had to laugh about this.
Mmmmm pickle bucha 🤤
I made my first batch in a post-gherkin jar and it smelt like gherkins! only smell though
I have watched hundreds of videos on kombucha to get ideas and inspiration... and this half hour is my absolute favourite by far! I hope they make a part two... Awesome mixture of creativity, technique, passion and goofiness.
I am still confused, can I reuse the scopy, and isn’t affect the flavor for the other pot
@@MB-fr6gu As far as I understood it you take most of the liquid away from the scoby and use this liquid as a base for these recipes. The scoby is not in these liquids anymore.
Tessi Sue
Thank you for reply
After I am done I made the juce.. Where I should keep the scopy and how for next use..
Definitely 🙌
I've been making kombucha for six months and only use the scoby (which I created from plain kombucha) for the first ferment, which keeps it clean. I re-bottle and add fruit to my second ferment. It's fantastic and better than anything I've bought.
I've just made a cream soda flavour (2nd ferment - half tsp brown sugar, plus one tbs vanilla extract in 330ml bottles. Refrigerate between 2 to 4 days after 2nd ferment.). Now my new favourite flavour along with my blueberry one which has no added sugar.
I brew my own probiotics drinks, kombucha, geer, pop and wine.
For flavored bubbly kombucha I recommend using different tea mix as the base. I use green tea for citric flavors, black tea for chocolate, coffee, deep flavors, chamomile + horchata for sweet frutal flavors and green tea + ginger for herbal flavors.
When flavoring think as a bartender/chef 🤣😎
My favorites flavors are:
Blackberry + ginger
Strawberry + mint
Passion fruit + vanilla
Cinnamon + clove + anise
Lemon + pimienta + nutmeg
Apple + Cinnamon + Clove
I use a mix between dry and fresh fruits and herbs 😉
Also, you can always add a measure of white ron ir vodka to make your kombucha a little more daring 😅
Fermentation is an addition after you know how it works, sauerkraut, kimchi, kombucha, beer, wine, vinegar, are few of the things I do at home and they are better than the industrial versions
Sounds great. thanks for sharing. i would like to try
@@dekeik7912 new combinations:
Strawberry+Basil
Mango+passion fruit
Pineapple+Cinnamon
Dragon fruit+Mint
They are so freaking good!
I made a very festive holiday kambucha using red rooibos tea and flavored it with star anise, cloves, and cinnamon sticks. It's sooo good and gas just the right kick.
This sounds delicious! Did you use rooibos tea instead of back tea or did you use it like a flavouring like you would use hibiscus tea?
@@ladydovile yes, I did
Great idea. Thanks.
Hi Cindy
Your recipe is sound good and I like to try but I’m the keto diet. After finish the process. Did the sugar still remaining or not? I never do kambucha. Thank you
@Cindy Balsiger did you use black tea?
My grandmother has been growing her Kombucha since I can remember...but we grow it in hibiscus tea, never in black one:) so the color of the drink is red. We've used it for vinegar too, it's amazing:)
That sounds lovely! Now I wanna try making kombucha with hibiscus tea.
I've found that a paper coffee filter and an elastic band makes the perfect cover for the first stage.
Also, my favourite combos for flavours are ginger & lemon, and pineapple & ginger, strawberry/raspberry & elderflower ☺️
I use a coffee filter, too. And I just bought a pineapple!
Ginger sounds fun!
Is white sugar used? Also, the black tea... does it matter which kind?
@@lulu-fp7im yes, I use white sugar for the most consistent results. The yeast digests the sucrose as part of the fermentation so your end product will actually contain very little sugar (depending on how long you ferment it). As for the tea, it needs to be real tea (camellia sinensis) without any added flavourings (to avoid oils and other contaminants) so plain black tea or plain oolong would be ideal if you're just starting out. Green tea is also fine but you may need more starter liquid to get it going.
@@stingraytingvideo oh man. I used a black earl grey. Did I mess it up?
As suspected, the flavours that included the most "prebiotic" component are carbonating the most. You are feeding the probiotics inside, keeping them happy and they are multiplying...ergo more CO2 to release. Have I mentioned fermented foods are my life's passion?! Good work, Boys!
Heather Mitchell-Adams ah wow thanks for providing the link! Guess carbonation = better for your gut then
I WANT IT TOO! can you recommend any books ? :D
@@AnaGomesmyst the Big Kombucha Book by Hannah Krum is great!
@@LadyOfRain1 thanks a million
If you're not literally making you're own scoby right now, I don't know what you're doing....
I'm laying on my couch waiting for my scoby to be done in 3 weeks that I started today lol.
Same!!
How has it turned out? Are you still brewing? :D
This ended up being super easy. I screwed up in so many places and still ended up with a great result. Thanks for sharing
Thanks for sharing that. I’m a beginner also and I don’t know what I’m doing but it’s carbonating so I’m hoping it’ll turn out decent.
@the super family ost a new scoby layer grows each time the glass container is moved so best not to touch it between batches.
Technically, the SCOBY is actually in the liquid kombucha itself. The pellicle (gelatinous cellulose thing) is not needed to create a batch of kombucha (as they demonstrated in this video when they make a batch from some starter tea) . The pellicle forms on the surface when the SCOBY is trying to regulate the amount of air the liquid is in contact with. No harm in including the pellicle when brewing though since there's a lot of liquid SCOBY in it anyway so it's like a host for the SCOBY. This is why sometimes you get little SCOBY pellicle forming after you bottle it for the second fermentation stage.
amazing facts thanks
Is it safe for drinking If additional pellicle are there in the bottle during second stage (sorry I just came to know about kombucha a few days ago).
SCOBY DOUGH WHERE ART THOU
@@ashishdhingra8034 yes, quite safe, and the pellicle is edible.
@@ashishdhingra8034 Yup!
I am a beer brewer and soon to be kombucha brewer too. Idea, you can dry hop the bottle using a cheese cloth like with beer making. This will allow you to control the bitter flavor depending on how long the hops stay in solution. I would look for aromatic hops, which adds more floral qualities. Also, have you guys heard of a ginger bug? Fresh ginger, sugar and water will ferment and give you a great base to add flavor to, cheers
Thanks for this tip!
Actually, i’ve tried dry hopped kombucha(commercial one). it was great, if I had to choose one drink for the rest of my life, I would choose this. Guys did it with galaxy hops and this kombucha was released in collaboration with russian “Zagovor” craft brewery. only in Russia unfortunately. Maybe it can be found in Berlin “Protokoll” bar.
I really love the way you dumb it down for simple folks.
You guys, this video is amazing. I love the recipes and the atmosphere you created. Keep it up! One quick comment on why ginger and turmeric produce so much carbonation. The rhizomes all have their own set of yeasts, and yeasts are the ones that actually produce C02, so when you add them to the booch, which already has bacteria and yeasts, you produce a lot more carbonation.
Plus the rhizomes do contain more starch as well, that going to produce more gas than something that just has mostly simple sugars like found in fruit and berries.
Omg that’s a lot of juniper berries!! Just one is a lot of flavour! I’d go for max 2-3 berries and balance it with something sweeter that has some sugar in it, like apple. Thanks for an inspirational video. I especially like the fall carrot cinnamon one :)
I'm a beginner and have made two batches so far, falling in love with the process of fermentation and these videos are my new Netflix.
been brewing for 3 years now anywhere i go, constantly bringing with me my starter and scooby whenever i am onboard ships for 6 months. i cant live without Kombucha, its so good.
I just made a Moroccan style flavour with sumac, saffron, thyme, honey, orange and lemon zest and orange blossom water and a guava pepper flavour with guava and red chillies and also a melon mint with hemmi melon and spearmint
I came here to say sumac would be a great kombucha flavoring!
D.G. Blades
I am still confused, Do I buy scopy mince, can I reuse the scopy every time, and isn’t affect the flavor for the other pot flavor
Sounds like too much overwhelming vastly differing flavors 🤷
It sounds like you put the whole kitchen in it.
How long should i wait so i can make a different taste or flavour after make the kombucha?
Who remembers their first kombucha video where they kept saying cam-bucha?
CUMBUCHÄ
Devin Peterson only if you cant read
I wanted to leap through my phone and correct him, lol!
I do. I just watched it.
I will. After I watch it.
Love this, thanks for sharing! Question, do you have a trick removing the fruit from the glass bottles?
I usually use a skewer, but for smaller parts like herbs I find that filling the bottle with a bit of water and shaking the stuff out works best.:)
I love banana dude’s energy. First time here so idk y’alls names.
Banana dude! LOL
This channel used to be both of them together, then he started his own, "YOU ENJOY LIFE", it's also great!
That’s Mr. Bananadude to you.
Fuck yeah, banana dude!
Me too. Love banana dude!
Fion Mor
0 seconds ago
I have made Kombucha starting only with 2 bottles of raw kombucha in a mason jar... covered it with a cloth and left it in a dark spot for a couple weeks... and it made its own SCOBY.... then I fed with sweet tea.... and I have been loving it ever since
so much better seeing you guys together!
You guys are so inspiring, I am experimenting with coffee kombucha at the moment - it tastes amazing
I love this video so much. You guys are so genuine. Ive got my first buch batch going now. 💛 thanks for your work guys
I just ❤💝💖 the energy, the enthusiasm and the joy you guys have derived from this exercise!!!
I think this video actually set me on the right path to start brewing my own. I never realized it would be so easy. Love farmer's markets as well.
You made this comment 2 years ago... how did it go!?
Really inspired by these flavour combos. Especially loving the seasonal idea. These guys are really entertaining to watch.
Wow, you guys did such a good job! I am so inspired and can’t wait to experiment with all the flavours! Awesome video!
I have been reusing my big GT Dave's bottles for my own kombucha for a while. It's so great! My fridge has a lot of weird vertical space and not much horizontal space so a big, tall bottle is ideal. I also have a lot of flip top bottles. I've tried a lot of flavors and so far my favorite is just straight up mango juice added to flavor and provides enough sugar for the carbonation to happen in 3 to 4 days at room temp. I get a nice, sweet and tart tea with good fizz.
That's my problem space in the fridge....I have a lot of GT bottles and they fit nicely.
But how does the little alien rejuvenate the new sugar water into a tea ? Does is release some of it from the scoby into it ? Or
Very inspiring guys!!! You didn't comment on the melon/cucumber taste too much! More so just the smell. Much Love, so gratefull for this in depth experience!!!
My favorite is still mango, Ginger and lemon grass. It's bomb!
Back when I was making an absurd amount of kombucha, my favorite flavors were strawberry or watermelon with basil, apple pie (apple, cinnamon, cloves, and vanilla bean), mango habanero, and my all time favorite was key lime pie (key limes with vanilla bean).
Honorable mentions: Strawberry banana was really good but looked really gross before straining. Pear and rosemary was really nice. Cherry hibiscus was awesome but I'm pretty sure it could stain wood.
The only bad one I made was pineapple, idk why but I could never get pineapple to taste good.
I also made cantaloupe with cucumber so I was surprised to see that you had the same idea!
Oh! And lime, ginger, cucumber. Its like a refreshing non-alcoholic Moscow Mule
@@RogueAstro85 w
Hi! I am from Ukraine😁, grow up on combocha, it was always home made, we never had in the store . Looks like some one took to US and make good money😁 . By the way , do you know we have similar texture bacteria, looks like glossy rice, you can make some yogurt😁.
I didn't know about flavoring combocha. Such a great idea!!!
Thank you for sharing🌼✌
Ahhh. The old "countertop kambucha slurp". I've done that many times.
Thank you so much for this tutorial, someone gifted me a scoby. I've just made my first flavoured batches: passion fruit, and tree tomato + apple. They are amazing! I'm a total convert.
Preciate your videos. They’re very helpful. Just bottled my first batch and also decided to grow my own SCOBY (pellicle) just for the heck of it.
Thank you for posting these super informative videos! I recently gave up soda due to my sensitive stomach and miss the bubbly-ness it provided, and I learned about what "kombucha" is, I will definitely use the tips you provided :)
Argghhh! I just love the energy when you two get together so effortless!
I have been making 5 gal batches on my homebrew system. It ages in a brewing bucket with a mesh over the top. It is very beer-like. Then it gets kegged. This has been my favorite way to make kombucha so far. cheers
I will be doing a batch (inspired by you guys). I steep at 190F so I'll drop that to 170F and add about .5oz and then let ferment. Then put it in a closed/sealed bucket and dry hop with about 1oz.
That melon cucumber sounds amazing though.
I will try basil, juniper and lemon as an homage to my favorite cocktail right now the gin basil smashed for my first ever made batch of kombucha. Love the inspiration. Greets from Germany!
This was EXACTLY what I was looking for! Thanks for experimenting and sharing with us!
I would say a great source for bottles is Grolsch beer. Sold in 4 packs, you get some beers and you get bottles for a similar price as you would empty bottles on Amazon. I've had a better experience with colored glass bottles than clear bottles as well! I use the green Grolsch bottles but also bought a set of Blue glass bottles from my brew supply store once I got more serious into home brewing my booch.
Awesome, thanks I'll definitely do this!
Are the lids reusable?
I love the grolsch bottles. It’s all I use.
you guys inspire me to try making kombucha again, great vid.
Thank you guys for this amazing film. I love your works.
This was phenomenal! I’m very excited to try new and different flavorings!
Unreal Brothers! Thanks for the video guys, will be trying new things for months now 😁
Two questions:
What kind of heating mat did you use? I have trouble with a cold kitchen in the winter.
I need tips for cleaning the swing top bottles, with all the flavourings. Bits of food get stuck and it is a right pain to clean the bottle.
Love the experimenting with different fruits and spices and veggies, I am starting my brewing next week . 👍🏿👏🏽
I vibe with this video so much you guys are on point thanks for the quality video! I have tried brewing my own a few different times but have only been successful a few times
The reason for a small amount of head room is that the carbon gas is released into whatever space is available until the pressure of the gas is great enough to keep any more carbonation from releasing from the liquid. This is why your 2 liter bottle of pop goes flat if you drink half and put it in the fridge. You have such a large air space that the carbonation can release and release until you have very little carbonation left. This is also why they make bottle lids with pumps in them to pressurize the airspace, if your container is pressurized, any carbonation your liquid still has will theoretically stay in solution.
I notice frozen fruit really brings out an amazing carbonation i never knew smaller air room helps carbonation as well. But my batches always are so carbonated i love it
Thank you so much. I do make my own but have always had issues with the second fermentation. I am going to try to do theses suggestions. They all look good. Great job guys.
My mom just had me try her Sour Cherries (frozen from last summer harvest) and Hibiscus Kombucha - It was incredible.
this is fantastic , thankyou for all this information I make it already , but now I can up it and put the fruit
I started out with wine making. I made some dandelion wine from wild foraged dandelions which was delicious. But I quit drinking a year ago. I think making kombucha will actually be even more fun because like you said, making alcohol is more complicated. I’m so excited to try all of the different flavors!
During prohibition it was real common for people to make their own dandelion wine
I love how you totally enjoy your brewing. Thank you so much...I love Kombucha.
I love all the little tips as I just started my first ferment! Also loved seeing the tics, brought my son who has Tourette's over to see. Don't know if you can't suppress them or choose not to, but I love my son getting to see tics normalized.
Blueberry, apple and cinnamon 😋
Amanda's home and garden you and I think the same.
That and I want to make a minty one
My last batch I made I used dried coconut. It..worked fine but it did leave a skim on the top and around the edges of oil that I was a bit concerned about. I found myself having to shake it much more often. Once I skimmed and bottled into smaller bottles (recycled GT bottles!), it was good. It was okay. I just knew I had a much shorter storage time frame. Where as some kombucha I’d store for months, I’d give this a shelf life of MAYBE 2 weeks.
Edit* it was also EXTREMELY fizzy. I found myself having to off gas it extremely slowly. Like sitting there opening a bit and closing for probably five to ten minutes straight.
So impressed by your in depth work!
Amazing videos! You guys hit all the details in such an entreating way. I really enjoy watching you guys…
I tried pinaple and didn't know about burping the bottles. Each time i open a bottle, 75% goes on my kitchen counter and about 25% in the glass 😂😂 im gonna apply your tips
I dont burp because I like the extra carbonation. Ginger and pineapple seem to make it extra fizzy for me but as I slowly release the pressure after 3 to 5 days I do it over a glass to catch what runs down the bottle... also had to clean the roof one time recently.lol
Feel free to email us at info@gtslivingfoods.com with any questions about brewing!
Out it in a bowl and cover with plastic bag, this way if it explodes it won’t go everywhere, and you will catch it in the bowl.
Hey that’s really helpful. I’ve only started making kombucha so still learning. I see you are not adding any extra sugar. I like the way you open the bottles, I’ve not seen that before. Some awesome hints and tips, thanks heaps!
Thank you for making the flavors and letting us know how good they are, I’m making my first kambucha and I like the video.
Great video tutorial for beginners!
Thank you for your work!
Both cucumbers and melons are part of the pepo family as characterized by their thickened exocarp which forms a rind and their many seeds. Excellent intuition Josh!
You guys are my new favorite channel. I have got to try hibiscus!!
I started my bucha days several years ago. I found home cook dude's how to video the most informative and practical. Here are a few thoughts:
Buying french lemonade in those bottles is the way I go. My fav shape and cheapest way.
I take out chunks after 3-5 days so they do not start fermenting.
Rose hips are amazing.
Stoked to try Juniper berries and hops.
Thanks and I love all your how to vids for other foods and fermentations. You inspire
I’m about to start my first batch after growing my SCOBY and I have saved all the clear bottles of GT kombucha “quava” that I drank for a second ferment, I’m so excited!!
Yep. I made my first scoby with a bottle of kombucha from Aldis. Good stuff. ..."So much love in your mouth." :))
Thanks guys...
Patting myself on the back because I just made my own home brew and now I’m excited to add flavors.
Turmeric will probably be part of all of them and you’ve gotten my tastebuds going wild
Oh I love this! Have done two times my Kombucha but will do it all year around!!!
THANX
Best video yet! Learned so much from this video. My wife and I are making our first batch and will flavor it on the second fermentation with blueberry and ginger. Thanks again for a great video.
I thought i'm doing something wrong due to mine is over carbonated too. But i't amazing. I learned to produce it watching your videos. Thanks, guys! You're adorable!
I suspect they have too much sugar in their base batch for how long they are running their first ferment. They have a significant amount of residual sugar going into the secondary ferment which is why they have so many flavors that are over carbonated. Try cutting your sugar in your base by 10%.
Awesome, can’t wait to try it out myself!
Question:do you need to sterilize the bottles in any way before you put the kombucha?
Well done! This will help me improve my videos about kombucha and my overall process! Thanks again!
Thank you both though, that was the best every educational kombucha video, inspiring and informative
I've seen this video like a month ago and I have to admire your Kombucha pouring skills. I've been practicing it ever since but the only thing I mastered is cleaning my kitchen. You need to make some sort of tutorial for that. =D
Awesome material here, Folks!!!
i thought i was blowing it out with ginger and maple syrup for second ferment seasonings.....
Damn.
Time to UP MY GAME!!!
Inspired. Inspiring.
I've used a large Mason jar with a plastic lid. It allows off-gassing without losing too much fizz. Don't over tighten, you want to be able open the jar later. Don't under tighten, the water kefir will go flat. Just tighten enough so there is some resistence to opening without straining.
The best kombucha video I’ve seen! Besides the beginners guide. Great combos, covered so many flavors
I'm going to grow my own hops this year and I'm hopping to add it to my BOOCH too!
I love your idea to replace soda with Kombucha. I can't wait to get started. Can you add vanilla extract, honey, maple syrup, molasses, etc? I thought of some crazy flavors to put together.
You will find that white processed sugar actually works best in this case. Adding different types of healthier sugars will yield a more vinegary tasting brew. But if you can afford to waste a couple batches don't take my word for it. The experience gained from the experiment will be worth it (maybe).
07:54- was the best guys !!! .. thanks guys. I went out and got my stuff going .. LOVED THE VIDEO !!!
My favorites are ...
1. Carrot Shrub
2. Turmeric Ginger
3. Left over Picked Beet juice
4. Rootbeer (yes I have mimicked the ALIVE Rootbeer)
Rosemary Blueberry, sage green apple, and the Cola are next up on my to-do list
This came at perfect time!! I’m waiting for my first fermentation to brew!
I thought the same. I started about 4 weeks ago. Currently making my third kombucha. Good luck with yours and hopefully no exploding bottles!
Me too I'm ready to start F2 in 2 to 3 days...I know from drinking so much GTs that I'm infatuated with lemon/ginger....so that will be my main flavoring....will also try mango.
The body language coming off the guy in the banana shirt is hilarious.
Thank you so much for all of the information. I am currently flavouring my first batch.
About to get my brother in law's scobi and start brewing, great timing and thanks for the tips!
I'm thinking about using Cayenne with Mango because I love that combination with fruits; Pineapple, Mango & maybe Starfruit. I really want to get all exotic there with fruits, spices and aromatics 😅. Now I know I won't go near this, to avoid getting kicked out of the apartment, and that is Durian 😅. I need to get my hands on to some Lychee and possible some Quenepas. Lavender and Hibiscus is highly on my list for to mix as well
Lychee kombucha sounds delish, might try that next time with some jackfruit too!
@@stingraytingvideo I have a recipe that I might use Juniper berries but I'll have to get it from my phone. One of them was based on relaxation though; it included lavender.
I make water kefir, (it's a lot like kombucha, but with sugar water and water kefir grains) and I made lavender last week. I think I used way too much lavender, because it was very bitter. I'll try again but with a just a teaspoon/2liters. Now elderflower water kefir tastes like a fine sparkling white wine. Delicious ✨
I really enjoyed your video, and sharing your ideas. I'm definitely going to try some of these.
Watching now in Feb 2024 and just started my first batch! Love your channel guys! Thanks!!!
I love it. Now I'm going to try. Question: How do you get all the fruit and stuff out of the bottle once you're done?
In my experience after a second fermentation with F1 kombucha the sliced fruit will become mushy and just turn the bottle upside down and shake the bottle and they will fall out.
I reuse GT's bottles for everything. Drinking from one right now while watching this video, how coincidental. :P
I was just thinking the same thing! I have a funny story about kombucha bottles. I like that the bottle cap it plastic not metal.
I am too lol I didn’t realize it until I read your comment.
Wat are GT bottles please
Paula Hays GT is a kombucha company, and they bottle all of their kombucha in glass bottles so they’re reusing the bottles 😂🤙
Paula Hays if you look up “GT Kombucha” you’ll see it.
I love your videos. Very detailed.
Thank you!!
diving in head first, your videos have been a big help and inspiration. I decided that kombucha was going to be a better investment than mead and I'm feeling better about that than ever. I hope its not out of the spirit of your homebrew series that I plan to make an LLC and sell at farmers markets just as soon as the country opens back up after covid. But I'm going to need a lot of practice. Thank you!
for the thai one try adding basil. basil blueberry is amazing. i bet ginger basil would be too
Hmmm that sounds fantastic!