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Beginners Guide To Fermentation: Bottling + Flavoring Kombucha
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- Опубликовано: 7 авг 2016
- 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/
For all you troopers out there who dove into the first steps of kombucha, this second stage is where things get super fun and bring a culinary twist to the process. Bottling kombucha and adding flavors is the best way to create carbonation and make your drink fizzy! So get crazy creative with it and add whatever fruits, spices, and herbs you can think of!
If you are interested in any of the products used in this video you can go through the Amazon Affiliate links below to support our channel in a small way! www.amazon.com/shop/brothersg...
Organic Scoby for Kombucha Making - amzn.to/2cK4XLB
Glass Bottles - amzn.to/2cjUx6l
RECIPE:
Bottling & Flavoring
INGREDIENTS:
Ginger
Fresh mango juice
Find a few glass bottles with airtight seals.
Drop in a small chunk of peeled ginger into each bottle.
Add about ½ a cup of fresh mango juice into each bottle.
Remove the scoby from your kombucha. Reserve 1 cup of kombucha along with scoby for future fermentation.
Fill bottle with kombucha.
Let it sit for 2-3 days to allow carbonation. Make sure to carefully pop the tops of the bottle every night so it does not over carbonate. Serve over some ice and enjoy!
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I've been brewing kombucha for about 5 years now and here's a few tips I've learned along the way. Refrigerate your kombucha bottles at least 24 hours before you open them to cut down on the volcano action. Place your bottle inside a big bowl and then open the bottle. The bowl catches any overflow and you can pour it all into your glass. I've lost 3/4 or more of an entire 750ml bottle before I learned the fridge and bowl trick. Happy fermenting everyone!
It shows his "burping" his every day though, so wouldn't it be incorrect to refrigerate 24 hours before?.. That's all the time. Learning here! Thank you!
I forgot about my second ferments and left it for 7ish days, when I opened a bottle 75% of it exploded & hit my ceiling. I've put the rest of my bottles in the fridge 😅I'll be sure to burb and refrigerate when I try another second fermentation.
Some bottles are so explosive that even "burping" them and refrigeration won't completely cut down on them exploding all over the ceiling/counter. Someone I know mentioned when they open a bottle they cover it with a towel to avoid any kombucha shooting out. That got me thinking ....I didn't want to dirty a bunch of towels so I've started saving my bread bags (they are clean and would have been thrown out anyways) and when I open a bottle I always put it in a bowl and then I open a bread bag and place over the whole bottle. Then I open the flip top lid through the bag and all the kombucha is caught inside the bag and runs down into the bowl. I just throw the bag out after.
Still haven't started brewing personally but the refrigeration tip makes sense. I used to make yeast-carbonated soda in a half gallon jug and refrigerating it for a few days after the room temperature fermentation was the only way to stop a foam explosion from happening.
This might not be true of kombucha but for the soda it was also necessary to have it actually be carbonated, the CO2 wouldn't sink nearly enough into the liquid otherwise (hence all the foam)
If I carbonate in the bottle and after 2-3 days I put in fridge, it will stop fermenting process? How many days can I keep it?
just wanted to say that if you don't have a SCOBY, and don't want to pay or cant, or you cant find anyone who has one. Go out and buy a bottle of plain unflavoured (also called raw or natural flavor) and make your own SCOBY. just pour the whole bottle into a jar (I use a mason jar) then put cheese cloth or something breathable on top and wait about 2 weeks and it will form a SCOBY for you so an initial investment of $3-$5 for the first jar of kombucha but it gives you the SCOBY to make allllot more and its way cheaper then ordering and paying shipping.
Lindsay Norman - Great tip; thank you!
Thanks for the tip!
thanks a lot haha
Can you buy yeast powder to make a scoby?
@@Sandia49 boy
Cool videos... just one thing, as a beer brewer I would be very cautious about the amount of sugars that make it into secondary. The gushers are proof of over carbonation which can lead to bottle bombs. Technically you can still secondary ferment in a vessel similar to what you used for primary fermentation, then when time to bottle you can add a set amount of fermentables (dextrose, table sugar, whatever) to carbonate. Just google bottle carbonation calculator. I think that's much safer and more predictable.
I picked Elderberries fresh right before they started rot phase. They were explosively sweet. Turned that into a fantastic syrup, Elderberry and Black raspberry blossom honey.
That will be the base for my 6 bottles.
Elderberry, Mint, Lemon Peel
Elderberry, Basil, Lemon Peel
Elderberry, Clove, cinnamon, Anis
Elderberry, Cucumber, Mint
Elderberry, Huckleberry, Blueberry
Apricot
lol my last one will be apricot because i love tangerine and mango.
This is my first batch, i put alot of time into this.
Very fine videography... As an experienced brewer, I would suggest adding a smaller amount of fruit or priming sugar (1/2 teaspoon) to the bottles to prevent the over carbonation that I saw in your video. You won't have to release the pressure on the bottles or risk having them explode! I like the idea of recycling and re-using the bottles, and plan to use my Kombucha purchased bottles to make the first batch........Well done, sir!!!!
I find that some bottles lose their seal. Do I have to throw the whole bottle away?
Dont forget turmeric root! The medicinal benefits are exponentially more beneficial when they've been fermented!
kris777 very nice tip! where do I get it and how do I use it?
you can get tumeric root at some grocery stores. It's usually next to the ginger root.
may sound weird but if you use turmeric add some black pepper as it really ups some of the health benefits of it namely the anti inflammatory properties....though not sure if black pepper would mess up the ferment or carbonation
Lindsay Norman adding cardamom and some other spices could turn that into chai kombucha. That might be tastey.
Good to know.
this should be coming just in time for everyone who dove into phase one of the kombucha making process. This is by far my favorite step since you can get super creative with the flavor combinations!
Is it okay if kids and teens drink this I'm 15 and want to make some
TY. My first try making this. So far, so good, thanks to you. Used blue bottles exactly like those, so time will tell.
+Jeff Ward What are you talking about?
Brothers Green Eats thank you for the video! I'm so late, but happy I've found it!
@Brothers Green Eats, HEY if you live in new york (specifically, new york city), can i get a piece of your scoby???? Thanks in advance!
* a few drops of kombucha splash around *
"My kitchen is ruined"
hahaha
I have just started to make kombucha - I have my first batch in the first fermentation process. I even grew my own scoby. I'm anxiously waiting. I have watched many, many, many videos on making kombucha and I have to say, these two videos that I just watched of yours are in the top! Thanks so much!
Thank you so much for making these videos, I just started my batch from scratch 8 days ago. Waiting on the scoby to grow and that 14 day mark to come already. Your videos is helping me with a guide and I am paying close attention to the Do’s and Dont’s! #cheers
Thanks for the direction. I have watched several videos on how to make kombucha but this is the best hands on I have found. Just made my first batch. Can't wait to enjoy the fruits of my labor. Thanks again.
Thank you so much for your presentation. Loved the way you explained the proceedure. Have recently been learning to make fermented grains for chickens, kefir for us, and now can't wait to start making Kombucha. It is fun to be retired so I now have time to do this sort of playing around. Thanks again---you are great!!
I'm bottling my first batch today. I'm so excited, and I can't wait to try the different flavors I'm making - blueberry ginger, strawberry, kiwi, peach, and nectarine. Thanks for making these videos.
Woo Hoo! Turned out just like from the store! I had one that shot up over a foot high, but luckily I was holding it over the sink. Fruit chunks were a pain so I'm definitely getting a juicer. The only ones that formed little jellies in the bottle were the plain ones for some reason.
Try vanilla bean and prunes. SO good!! Another good thing to point out is how different the taste will be depending what kind of tea you use. I personally like it best when I use green tea.
Lindsay Hughen omg! Sounds like a great combo! I do strawberry and sweeten with stevia at the end so it tastes like strawberry soda. But I will defenitely try the vanilla & prunes soon!
Lindsay Hughen together, or in separate bottles?
that's a great idea, gonna try that combo. Also, my fav is to use 2 black teabags and 2 green tea :)
So happy I found this video. I've been looking for an actual recipe and you did that! Thank you!!!
Thank you for posting this! I have been brewing kombucha for months but haven't been feeling like I've been doing it just right. Your tips were super helpful! :)
Thank you for your videos. I'm on my second batch.
On my first batch I followed your instructions, and put a little bit of fruit in each bottle. I was going to leave it for 3 days, and then slowly open it when I got back home, but unfortunately I came home to Kombucha and glass everywhere! I guess I added a little too much fruit to mine? I will for sure be "burping" my bottles daily from now on. Thanks Again. I appreciate it!
Thanks so much Brothers Green for this video. Been wanting to make Kombucha for so long. My advice to you though would be to not shake the bottle or move it at all before opening it because then it will just cause that beautiful explosion you just experienced there :D. I would recommend putting the bottles directly in the fridge after 3 days in the dark corner, this way you avoid further explosions. Also, keep the kombucha in a dark, dry place. You don't want the sun or too much light to hit it because then it gets too carbonated too fast, it tastes like vinegar almost. I hope these tricks work. I hope to try them myself soon. Thanks again and please consider doing some Middle-Eastern recipes. I am in Canada and work with Syrian refugees sometimes, so it would be nice to learn how to cook something for them.
I’m in looooooove with your kitchen. I love that it’s small but organized
Thanks for these videos! It's been about 6 years since I've made some kombucha, and this was the perfect refresher course!
I really like your channel. Excellent kombucha videos! I'm motivated to redo my videos. I shot them when I was a new youtuber.
Hint: Refrigerate the kombucha before you open it!!! You will keep more in the bottle. Ever open a warm beer? I didn't think so...
Hey just a tip, I found Grolsch premium lager that comes in the 16oz fermentation bottles and it's cheaper then buying them on amazon (from total wine) I just purchased 8 bottles for less than $15 out the door. Cheaper then just the bottles and you get beer out of it.
RyeDoe hells yeah
RyeDoe I do the same!
But aren't the Grolsch bottles brown? Hard to see your kombucha
Tony P why do you need to see it?
LOVE THIS COMMENT!! I've used them for other things and it's great beer too.
Gotta love your passion! been following your videos for a while Thankyou for posting this mini series
Geeze, finally someone showing the second fermentation in bottle. This is exactly the video I was looking for. Thanks mate, really helpful video.
Solubility of CO2 in a liquid increases when the temperature decreases so make sure you chill your kombucha down real close to freezing for highest carbonation and to help prevent this: 4:00
wouldnt higher carbonation cause more of that?
I assume you're asking if more carbonation causes more bottle eruptions. Theoretically yes, however if the liquid is very cold, less CO2 will escape via gas if it has been dissolved thus leaving a smaller eruption with a higher carbonated liquid.
I can attest to that one. I work in a restaurant serving carbonated drinks. The bottles tend to overflow more now it's summer.
cold temperatures with booch, actually rids of the carbonation..natural carbonation is not the same as soda drinks
rien dick not really, but chilling it will slow down/stop fermentation. I've had chilled carbonated komucha from the store and home made.
you guys really need to be on the food network!!! you guys are so fun, unique and creative!!!
Thanks for making this nice, clear, slowly- spoken but not blab, blab, blab video. Great job. . I subscribed.
Super Helpful video . I say this has to be straight on right to the point video, and best I've seen outta the 100+ I seen. Thanks a mill
I would suggest to freeze some kombucha tea in the ice tray to make ice cubes to chill down your "secondary kombucha drink". Kombucha ice cubes would keep the flavor - as the regular ice cubes would dilute it.
I noticed that due to a small amount of alcohol, kombucha does not fully freeze in the ice tray - the surface of the kombucha ice cube is sticky, but that's alright, just pop several kombucha ice cubes out into your glass and pour over your secondary brew.
Thanks for the video!
Aivars Norenbergs the stickiness would be the sugar. Things with high sugar content also take longer to freeze(need lower temp to freeze). The sugary part gets pushed out as the water part freezes.
Bingo! That's it.
I thought that the bacteria eats a lot of the sugar when you're making kombucha, that's why It's a healthier drink option with very low sugar content. For example, one brand of grocery store kombucha Is 2 grams of sugar for the entire bottle. Is that not so with homemade kombucha?
Elise Franz
At home the fruit juice added for carbonation adds sugar that might not be completely consumed if too much is added(also exploding bottles).
For making ice though, it could be the sugar or the alcohol affecting the texture, if it's sticky either it's sugar or bits of fruit
Try using your extra scobie as a facial before gifting it to the compost! Just flop that round boy on your face and kick back for 10! Its like a natural chem peel. Sooooo nice!
Lol. Can I simply cut it in half for sharing?
@@LifeofPhi No - you can peel it apart. It's layered.
Thats cool!!
I like how legit you make yours. Some other videos seem skimpy to me. I've never tried kombucha before and I'm going to buy a bottle and try it first before making it if I like it. I love your teaching videos and your cooking videos!
Thank you so much for these awesome videos! Can't wait to try this.
Great! Now how do we make KOMbucha?
I was thinking the same thing... Now I know how to make KAMbucha!
It's not that different. BUT, You have to hold your mouth juuuust right! :) :) :)
I
Omg the Kam thing was grating my ears lol KOMbucha !!!!
Maybe he’s from Philly. They’re always putting A’s where they don’t belong. If he ever drops a jawn that it’s confirmed.
Right like where did the “a” come from
Love the Zebra Chopper, where did you get it?
Just ordered Komucha. Can't wait to try it out! Thank you so much :)
I just hope is not the end of series with fermentation.
This is a super great video! I'm a mushroom nerd and scoby just gets me excited lol can't wait to try my first batch!
The mango probably has a little too much sugar for how much you put in the bottles. You have to balance the amount of fruit you put in there based on its sugar level.
You should also have a disclaimer not to let these sit too long. A housemate of mine left an over half empty bottle laying around, with the lid latched on. While cleaning up I went to open it. Luckily I was anticipating a lot of pressure and pointed it away from my face. The pressure releasing sounded like a gunshot. It snapped back the metal wires on the stopper in a way that I had to remove it from the bottle and reattach it. It could have easily hit me in the face or broken in my hand. Too much pressure and even these tempered bottles will break ... BTW, people should use tempered glass bottles. There are decorative bottles that look a lot like these brewing bottles, but they are not strong enough to hold the pressure.
You make a good point. I had some fresh apple cider in a maple syrup bottle with the same style pop top but I forgot about it in the fridge and a few days later it blew up in the fridge 😋 lucky it wasn't in my hand when it blew.
This guy is seriously gorgeous. And thanks for the Kombucha knowledge I was recently gifted a scoby. This was very helpful
Looking forward to more tips to better my Kambucha process. Thanks Fran
Thank you, I really enjoyed watching and learning! Can't wait to make my first batch!
You were moving the bottle! That's why it exploded! lol
I don’t even make my own and I saw that one coming. I’ve had store bought ones give me a good spray in my car! 😹
hmm.... I think it was done on purpose
That's now why. It's those long neck bottles, and maybe what he used to flavor. I stopped using the long neck bottles and switched to canning jars.
africanpride69 so I can use my regular canning jars and lids?! The seal is as good yes? I have more of those to experiment!
I use canning jars for my hubby's. He doesn't like fizzy things. I love fizz so I use the long necked bottles for mine. I must chill mine well and keep the bottle very still before opening and still I get spew. I even had one pop off to the ceiling in my kitchen once. I love to puree strawberries into my 2nd ferment. My fav flavor.
Okay, I’m sold on trying! Just curious though, does the fruit break down entirely after the second fermentation, or does it stay pretty solid? Just wondering what the cleaning process looks like with the narrow opening of the bottles. :)
I've found that if I have larger chunks of fruit, it's a pain to remove them from a narrow necked swing top bottle. I've gotten to the point where I puree it and strain out the fruit matter mostly. less to clean off the ceiling when the carbonation is out of control like in the video, ask me how I know 🙂
Awesome thank you for explaining that well. Can't wait to get started❤
Salud, much wellness to you, Enjoyed your presentation, looking forward to making it.
Thank you & take care.
You may have already answered this but once I am finished with the second fermentation, I am clear to put it in the fridge and not worry about it conitnuing to ferment? It won't burst if I leave it in the fridge for several days?
Thanks so much for your videos!
You ever get an answer
I used ginger and blueberry
Just received a scoby in the mail. I'm so freaking excited about giving this a go. I spend way too much on kombucha so I want to be able to make it myself. Thank you so much for these vids! I'm finally confident enough to give it a try :)
how much can you drink in a day?
How do you store the scoby if you don't make another batch right away? Room temp? Dark space? Fridge? Also, better to begin the 2nd ferment in a dark spot or open spot okay?
I have the same question...
My friend put hers in a sterilized container with 2 cups of liquid from the original F1 batch, in the fridge. She has had to travel for several months at the time, and it has always worked when she starts a new batch.
Never put your scouby in a fridge it kills it
Abs the best description EVER!! Thank you!!
Nice. My parents did it in the old days. Now it's my time. Thanks guys :)
omg^_^ but how do you keep your ‘mother’ once you decide to take a break making the kombucha?
Question: Do you (any of you who know what you're doing) ever filter the schmutz from the second ferment? Or does it just sink to the bottom and you don't worry about it? Also (OK, this is questions, plural) do you recommend second fermenting in a bunch of smaller bottles, as in the video, or does it work just as well to ferment in one large jar and then distribute to smaller bottles? Comment: This was really helpful. Thanks brother.
Oh man thanks for these videos. Super excited to try new flavors
Really good videos. Thank you. Excited about giving it a go
Change speed to 1.25x. You're welcome.
KOM-bucha. It's...COM-bucha!
Thank you this was helpful :) I am just starting with the kombucha making :)
Awesome video man. I can't wait to try this. Thanks!
play it at 2x speed... it´s hilarious!!
Refrigerate before opening. Less chance of it getting everywhere😉
I am not digging the over carbonated nonsense. Does refrigeration help? Slows the process?
Christina Richardson yes it will slow the ‚second fermentation‘ and so slow the carbonation
I made my Kombucha ,and ita was so good!! Thank you for your video!
Great video! Making homemade kombucha has intimidated me in the past but after watching your video I'm willing to try.
Can you make a scoby using a bottle of kombucha from the store?
Luanne Roeder yes... that's what I did.
Make sure it's an unflavored one.
Yes, that's what I did also. The bottle I bought and used to start mine reads " organic & raw" easy, fun and yummy!
yep! I used GT's's Original (blue label) to get two separate scoby's going. Worked surprisingly well.
Yep
? So, once the 2nd fermentation is over and you refrigerate it, how long does it keep in the fridge?
Neph I’ve kept some for months and it still tasted great
Having an extremely elevated ph level it's a very hostile environment for most bacteria, it will keep for a very long time.
@@winebox do you keep opening them in the fridge to keep the bottles from exploding or does it slow down so much that it isn't an issue?
@@Novacification Once it's in the fridge things slow down. I've kept bottles in the basement until I can bring them up to the fridge, though. Also I usually do the second fermentation with some organic concord grape juice. One time I used pomegranate juice and I had two bottles explode in the basement. Never had a problem with grape juice.
@@winebox thanks a lot for responding. I think that was the last piece of the puzzle to finally give it a go :)
PART 1: ruclips.net/video/D3Axb37lMWI/видео.html
↑ Comment for algorithm + 👍 'd
#OldManPaxus Rating: ☆☆☆ ½
Great explanation!! Thank you! Tomorrow I will do it!
No no soap, use apple cider vinegar to wash hands and all containers and utensils.
Angie Mohr. Isn't that how you can get kombucha eels? I heard to only use distilled vinegar for this reason.
Angie Mohr i used Dish soap and rinced everything with hot water couple of Time, hope i didnt ruin it but it taste good and no bad smell so
ugh soap is all that is necessarily. Just don't have it be anti-bacterial soap, a natural soap is best (I asked the esteemed Kombucha Brooklyn about this). Whatever you wash it with you just have to make sure to rinse it well with water
Do you wash your dinner plates with soap? Otherwise you're killing the good bacteria in your stomach then; according to your logic..... Besides you have to rinse the soap off with water and dry it with a hand towel afterwards.... Meaning there is no soap left behind....
Angie M distilled white vinegar otherwise you damaged the SCOBY
What's the shelf life?
I have no clue... but maybe a week of two. considering that you dont want it to ferment to much
in the fridge, a while, 6mo easily. outside of the fridge- 1 day if opened. I would not store second fermented kombucha outside of a fridge as it will keep fermenting and explode.
Between part one and part two, I just started a 2 gallon batch. I'm a fan of ginger, so I think I'll pick up some ginger root next week and see what I can come up with. Thanks!
SO HAPPY I found your channel! Thank You Friend!! :) :) :)
They named it scoby, but actually it looks more like a shnortz
Monsieur Bernoulli it think it's Symbiotic Colony of Bacteria (and) Yeast(i think there's also some fungus involved)
3:47 You definitely did this on purpose.
>Shakes bottle after fermentation
>Surprised when it spews all over your kitchen
>"WOW LOOK AT THAT CARBONATION!
thanks for the video. i have learned so much.
Love your video's! Very, very informational !
My friend uses a spray bottle of vinegar and cleans her hands with that. Soap is not recommended (according to her)
KOH M BU CHA
Just started my first batch! So exited :D love from sweden
Solid Workshop! Much thanks!
erggg i commented on last video and u guys said you would say kombucha the right way next time :'(
Like! He keeps saying cambucha!
This was obviously made before they vowed to say it correctly. A clip from this video is in the first video. :-|
MyriadOfCrys ! good catch
Yup, I noticed it too, when he opens the bottle and the juice spills out...
yes! cute guy, but this drove me crazy the entire video.
Weed Kombucha??
make it happen, let us know
Aaron118247 I had the same thought. I'm gonna try it out after I get started.
I'm ALL IN! Let us know how it works out. Test some ABV as well! ;)
Cannabucha
RUclips it dr colly has a recipe email the dude
very helpful my first batch was not good but your info might help me to sucseed, its looking good. thanks
You are the best!! Loving these!!
Does anyone else get triggered by him saying CAMbucha? lol good video though.
why is this shit manly? because it is only ferment (for men). no ? ok ill get out of here.
XD
damn, that was bad
Kombucha is actually very ferminine
very good video, well explained, thanks!
A good video on kombucha .Thanks Brothers Green.
Excellent video. I just made my first batch of kombucha. I added orange wedges and mint leaves to the bottles. This seems to carbonate better than adding straight sugar, which stopped bubbling after a few hours.
Yes I've been waiting for the next one
Way cool you have done a good job on this video..cheers
Thanks for all the great info!
Great video! Thanks so much!
I am so excited to make this!! Finially have the space to make❤️
Thank you that was complete.
Thank you I love this
Excellent tutorial!
When I first saw this video I saw the long galley kitchen and I thought that looks like New York City… This oughta be good. Thanks for the killer two-part video I am all over this kombucha.
Thank you so much man... Cheers
Going to start mine this week. Ty.
Thanks for making this video
In the past ive experimented with making beer, cider, and mead. This seems like a similar process and equally rewarding.
I like trying different yeasts and water too. Spring water, mineral water, club soda, tonic water...ect.
And different honey too.
Fireweed honey is my favorite so far, noticably different than white sugar.