I love eggnog in coffee! I look forward to eggnog season every year and the earlier it arrives the better because I immediately buy eggnog and use it in my coffee in place of cream. I'm not alone because every time I mention it on Facebook a lot of other people jump in and say how much they love it also. Maybe even eggnog or mace would make a good flavoring for the second ferment. Wouldn't know until I tried. I haven't even made the first ferment yet, LOL. Still learning about fermenting and haven't gotten into coffee yet. In Michigan they make a cherry coffee. I always buy some to bring back with me. So I would think that second fermenting with cherries would be successful. Some people drink blueberry coffee but I can't remember if I have tried that or not. And in Texas they make a pecan coffee that is absolutely delicious. I don't know whether you could add pecans to the mixture to flavor it or if nuts don't act the same as fruits in terms of fermenting. Maybe if they were Ground?
I'm with you; I look forward to eggnog season. Btw, lots of great information; thanks for sharing!! I oftentimes put eggnog in kombucha and leave it to ferment a couple days in the fridge; it's freak'n delicious!! I also make fermented Iced Coffee. Nice treat on a super hot day. I often try a lot of new things to add spice & variety to my comfort zone. I've had pecan flavoured coffee; it's delicious! But I've never tried cherry or blueberry coffee. I suspect it would be amazing! Putting that on my list of "New Things To Do This Year." Thanks!! I don't mean to discourage your pursuit; however, it is my experience that nuts don't provide the same taste as fruit during fermentation. And in fact, they can oftentimes creating un unpleasant funky taste. Then again, we all have different taste buds. Maybe you'll actually enjoy them. Ground nuts will ferment faster.
@@TheIntuitiveBodyFoodieNetwork one thing I have noticed about the flavored coffees though, I don't usually care for them full strength. I just like a little to give the coffee some of the flavor but full strength is a bit too strong for me personally. Like if I make cherry coffee at home I will just add one spoonful of the ground cherry coffee and the rest of the coffee grounds are regular. In a self serve restaurant I will do about 50-50 of flavored coffee and regular. The nuts were just an idea because I have no idea how nuts work in fermenting. It's always fun to experiment though! Slightly off topic but do you think the eggnog would work as a flavoring for the second ferment of kefir? To me that sounds delicious but I don't know if it would work as well as fruit or fruit juice.
I've been looking to find your recipe for the pumpkin latte you made using your koffucha but I'm not finding it. I thought I heard you say it was on your site. I would really like to try that. I've added cherries or blueberries in second ferment which is not bad but have to add a little sweetener with cream over ice.
Well - my bad!! I can't find it either which means I may not have yet uploaded it and because I've since changed my video editor service I no longer have the original which means I need to remake the video. 🤪 No worries. I will definitely get on that!
Yes Steve, koffucha becomes just as carbonated as normal kombucha. Personally I think a mocha latte as a second ferment would be delicious. Too, for a sweeter mocha taste you can always add a little stevia or xylitol to your individual glass just before consuming.
Funny you mention cold brew. I've made it several times and it's ok, better than percolated hot brew, less bitter. However, I recently purchased & started using a glass French Press - OMG, coffee has never tasted so good!!
Wow you have a lot of glass jars. Any suggestions on where to get them for cheap? Cheapest I found for a wide top glass jar is ~$11 on amazon for a gallon or $35 for 4 1 gallon jars
OMG, yes! I love glass jars! One could go so far as to say I am a collector of glass jars, as I have more glass jars than you can shake a stick at lol! In fact, I probably have over 400 wide & narrow mouth glass canning jars, 10 or 15 five gallon glass wine jars, 50 one litre glass jars, and about 80 one gallon glass jars. And that's not counting all the large and very small glass jars I've saved from foods purchased in glass jars such as pestos, oils, alcohol, various vinegars, organic juices, condiments, etc. I keep ever glass jar I receive or that I find, even really old beer & wine bottles I find in the woods while out hiking. I simply wash & sterilize them thoroughly, and reuse them all! I especially love green and amber glass bottles and jars. Let's face it, every hobby has a cost attached to it, even something as simple as stamp collecting, scrapbooking, knitting or hiking. Because I'm very frugal and blessed, I never turn down a gift and am very quick to gift others in kind. Whenever I receive a gift, even if I don't need it or can't use it, I'll find someone who can and will gift it forward. Something I've discovered is that many people want to help, but often don't know how so sometimes you have to show them by asking. For example, a few years back when I discovered that one of my neighbors bought and tossed out all his empty glass food jars, I asked him if I could have all his jars. Because he bought so many glass food jars that often overflowed in his recycling box, he was only too happy to oblige! Likewise, many of my husband's aged Italian clients often gift me with glass canning jars and 5-gallon glass wine jars because they've reached an age where it's no longer feasible for them to can or ferment and none of their kids are into this sort of thing. Some even send me organic vegetables from their gardens to which I gratefully accept and often return a small basket filled with a variety of fermented goodies as a way of saying, "Thank you." Sometimes I luck out and get jars from thrift stores such as Value Village and Bibles for Missions. I've even found some amazing deals on kijiji and craig's list. Although I've occasionally spent full price on jars, I mostly buy jars on sale. The large mouthed one gallon jars you're referring to were purchased from U-Line. I typically buy in bulk so that I get a discount on the price. Used to be they didn't charge for pick-up. However, now that they do, I've calculated that it's just as cost effective to have them deliver it to me than for me to go pick it up; saves me time, wear & tear on my vehicle, and money, not to mention the convenience of having it delivered to my front door.
@@TheIntuitiveBodyFoodieNetwork I absolutely love glass jars as well. Unfortunately my parents don't share the same love for glass jars that I do so they often throw away glass jars that I cleaned out to save. Any jars I really like, I usually just put in my closet. The u-line jars are quite affordable compared to Amazon's offerings. Even if the shipping comes out to $20 it would still be about the price of amazons. I may just use some quart size jars. I found ~9 pieces of a 12 pack that was just being tossed out when I was walking home from a new years party. I think the quart size would be nice for early on when I'm just figuring out what exact recipe I like. May get larger ones down the road Very much appreciate the advice. I look forward to making various kombuchas
I buy my glass jars at a local Amish general store. If you happen to have one around, that's the place to go. I think I pad $3.25 for a gallon jar with lid. Both wide mouth and the smaller mouth jars are available at my local store. good luck.
@@ladynredmichigan Thanks for the awesome suggestion! I think the closest Amish Farmer's Market is 1 1/2 hours away (3 hours driving in total) but I don't mind driving long distances to get what I want when I can do some sight-seeing and other fun things along the way.
Hi Jennifer. Yes. It will be almost identical. Here's a suggestion for you (or anyone else living in a warmer climate). If you want to slow the fermentation time, use less starter. For example, if you're making a gallon of kombucha, only use 1/4 cup of starter.
I live in Sacramento but my batch takes longer :/ where do you store yours? I’m thinking about cold brewing some coffee and merging with kombucha, less acidic so hopefully it’s good.
Sory I have so many questions.I just made my first ever kombucha tea .I bottled my tea and I am not doing a second fermentbut I wandered if I could addadd raw ginger.to the bottels for health
Deborah Tofflemire: I love to add grated peeled ginger root, to my second ferment, with about 1/2 tsp honey and a squirt of lemon juice. Have you tried ginger alone? The second ferment might take a very long time without fruit juice or any other sweetener?
So i started mine yesterday. I wonder though.....how does it compare in flavor? For example my kombucha tastes nothing like sweet tea, instead the flavor transforms into a very nice sparkling apple juice or cider. Also....kombuchaliz said u don't need any starter liquid because it's already acidic. So now i am confused
Great question Paul! Although I do explain some of the benefits of a second ferment when discussing bulletproof coffee made with koffucha instead of regular coffee (16:52-17:14), as for other health benefits, that truly depends on the ingredients you use to make your second ferment. For example, koffucha made with berries contain a myriad of health benefits while mocha latte koffucha made with coconut milk or whipping cream and raw cacao butter & paste contains quite another. If you have particular ingredients that you are thinking about using and wish to know more about their additional benefits, I'd be happy to break it all down for you either here on one of my upcoming livestream chats. Too, I could create a video series of koffucha recipes and discuss the benefits of each ingredients in each recipe, similar to my upcoming kombucha video series.
The Intuitive Body Foodie Network I have heard about how the act of fermentation actually changes the effects of nutrients. Not just makes them more bioavailable, but actually changes their makeup or something. Is this the same thing you are talking about? Also if this is true, would not all nutrients go through the same process as they pass through the flora of your digestive system? Love your channel btw. First time I’ve seen someone have the same view on fermentation as me. I love to ferment unusual things to see what the result is.
@@paulj3778 Nice to hear. Thank you. Sounds like you have an open-minded scientific curiosity. Yes, this is exactly what I'm talking about, and yes, all nutrients are affected be it slight or profound. Just as one person has influence and can alter the personality & characteristics of another person by virtue of relationship, nutrients behave the same way.
You mention that you are on a paleo diet and then speak of ketosis... Paleo will not generally put you in ketosis (too many carbs). Are you checking ketones? Are you sure you're in ketosis? The kofucha would probably prevent ketosis or throw you out - too many carbs... If I understood correctly you are also vegan??? Really hard to do a keto diet as a vegan.
Hi; no. Not vegan anymore; not for years now. Omnivore. Low carb. Keto. When you ferment kombucha & koffucha for more than 21 days, you don't get a lot of sugar; it's soured.
I gave been enjoying your channel. I am fasinated with your paleo, rtc talk. I sort of understand about ketosis, but have no clue how one finds out their type of diet. i heat you say you are sensitive to plastic and such, I have digestive pronbems different sensitivities and really ciild use some guidence. I also notice you have so much on shelves and counters. I thought this all needs refrigeration.
Thanks Shirley. Glad to hear you're enjoying the channel. I typically don't follow traditional diets but instead advocate body communication to find out exactly what foods the body requires. You can learn how to communicate with your body by watching the video I created entitled, "How to Communicate With Your Body". There are some people who erroneously believe that when using this body communication technique the mind's preferences dictate the dietary needs of the body. This simply isn't true. Your body knows exactly what it needs and will often go against the desires of the mind, which tends to eat for it's own sake and not for the sake of the body's health. I think once you've practiced it and tested it out for yourself you'll better understand what I'm saying. As for ketosis and paleo, once you've learned how to communicate with your body you simply ask it how many net grams of carbs it requires each day in order to be in ketosis. Then you provide a number and see what your body responds. If you begin with 25 net grams and your body answers no, ask if that number is higher and wait for a response. If you get a yes ask your body if that number is above 30. If you get a yes, ask if it is greater than 40 and continue until your body provides you with the exact number it needs. If, however, you get no, meaning your body requires less than 25, begin by asking if that number is 20, then less than or greater than depending on how it answers. Because the body is always changing you may find that this number changes too so asking it once a month might benefit you. Providing your indoor temperatures aren't above 72-73 degrees farenheit, the only foods that truly need to be refrigerated are fermented dairy, eggs and meats. Most other ferments will last for months at room temperature.
Yes Bassam, like cottage cheese, caviar, brussels sprouts and so many other foods, coffee kombucha is definitely an acquired taste lol! Personally I didn't like it either the first time I tried it. As you said, too overwhelming!! Tried again a couple years later and today, I find I quite enjoy it.
Hey SamiMusic4you; I did not make this particular coconut milk; however, if knowing how to make your own coconut milk from scratch is something you'd like to see a how-to video on, let me know and I'll create.
Scoby’s feed on a good amount of caffeine and tannins like they eat the sugars so you end up with a lot less caffeine than you would with plain coffee.
![Megan Thee Stallion - Neva Play (feat. RM) [Official Video]](http://i.ytimg.com/vi/TpYTyAaTRts/mqdefault.jpg)
Please write a book to capture all this knowledge.
Amazing
Enlightening, your knowledge on these topics is amazing, thank you for sharing
So much information on your channel!
Dive in & enjoy!! 😁
Would be really nice to get the video of the eggnog! ^^
Noted and added to my list Tiararina. A busy week and still a few other videos I need to edit & post first. But for sure within these next two weeks.
Cool n thanx :) always looking for new *good for me things* to eat, and i really like ur way of 'fermenting almost everything'!
Thanks Tiariana!
I love eggnog in coffee! I look forward to eggnog season every year and the earlier it arrives the better because I immediately buy eggnog and use it in my coffee in place of cream. I'm not alone because every time I mention it on Facebook a lot of other people jump in and say how much they love it also. Maybe even eggnog or mace would make a good flavoring for the second ferment. Wouldn't know until I tried. I haven't even made the first ferment yet, LOL. Still learning about fermenting and haven't gotten into coffee yet.
In Michigan they make a cherry coffee. I always buy some to bring back with me. So I would think that second fermenting with cherries would be successful. Some people drink blueberry coffee but I can't remember if I have tried that or not. And in Texas they make a pecan coffee that is absolutely delicious. I don't know whether you could add pecans to the mixture to flavor it or if nuts don't act the same as fruits in terms of fermenting. Maybe if they were Ground?
I'm with you; I look forward to eggnog season. Btw, lots of great information; thanks for sharing!!
I oftentimes put eggnog in kombucha and leave it to ferment a couple days in the fridge; it's freak'n delicious!! I also make fermented Iced Coffee. Nice treat on a super hot day.
I often try a lot of new things to add spice & variety to my comfort zone. I've had pecan flavoured coffee; it's delicious! But I've never tried cherry or blueberry coffee. I suspect it would be amazing! Putting that on my list of "New Things To Do This Year." Thanks!!
I don't mean to discourage your pursuit; however, it is my experience that nuts don't provide the same taste as fruit during fermentation. And in fact, they can oftentimes creating un unpleasant funky taste. Then again, we all have different taste buds. Maybe you'll actually enjoy them. Ground nuts will ferment faster.
@@TheIntuitiveBodyFoodieNetwork one thing I have noticed about the flavored coffees though, I don't usually care for them full strength. I just like a little to give the coffee some of the flavor but full strength is a bit too strong for me personally. Like if I make cherry coffee at home I will just add one spoonful of the ground cherry coffee and the rest of the coffee grounds are regular. In a self serve restaurant I will do about 50-50 of flavored coffee and regular. The nuts were just an idea because I have no idea how nuts work in fermenting. It's always fun to experiment though!
Slightly off topic but do you think the eggnog would work as a flavoring for the second ferment of kefir? To me that sounds delicious but I don't know if it would work as well as fruit or fruit juice.
I also require low carbs with liver hormone issues so thank you so much so excited to try.
Would like your recipe for pumpkin pie latte Koffucha and also your recipe for the eggnog.
Noted!
I've been looking to find your recipe for the pumpkin latte you made using your koffucha but I'm not finding it. I thought I heard you say it was on your site. I would really like to try that. I've added cherries or blueberries in second ferment which is not bad but have to add a little sweetener with cream over ice.
Well - my bad!! I can't find it either which means I may not have yet uploaded it and because I've since changed my video editor service I no longer have the original which means I need to remake the video. 🤪 No worries. I will definitely get on that!
Consider adding maca or cacao powder and a little bit of organic molasses. Diluted raw honey is good too
I will definitely experiment with those suggestions; thank you!
Do you think adding a cocoa drink to it would be good? Like a mocha latte. Also does this ferment to become carbonated just like normal kombucha?
Yes Steve, koffucha becomes just as carbonated as normal kombucha. Personally I think a mocha latte as a second ferment would be delicious. Too, for a sweeter mocha taste you can always add a little stevia or xylitol to your individual glass just before consuming.
BTW, I didn’t like coffee until I discovered cold-brew and I use/love the OXO brand brewer and instructions.
Funny you mention cold brew. I've made it several times and it's ok, better than percolated hot brew, less bitter. However, I recently purchased & started using a glass French Press - OMG, coffee has never tasted so good!!
Do these ferments contain alcohol? I know they amount could be negligible
Yeah, it's usually between 1% & 3%.
Can't find your vanilla extract video...did you make one if not please do! I'm a new subbie and am enjoying your videos!
Not sure if you're still on this channel but that video is currently being created and will be uploaded in a couple weeks!
Someone on another video mentioned grapefruit.
Wow, that's an interesting combination. Not sure my taste buds would enjoy that but I'm sure it might be worth trying!
Wow you have a lot of glass jars. Any suggestions on where to get them for cheap? Cheapest I found for a wide top glass jar is ~$11 on amazon for a gallon or $35 for 4 1 gallon jars
OMG, yes! I love glass jars! One could go so far as to say I am a collector of glass jars, as I have more glass jars than you can shake a stick at lol! In fact, I probably have over 400 wide & narrow mouth glass canning jars, 10 or 15 five gallon glass wine jars, 50 one litre glass jars, and about 80 one gallon glass jars. And that's not counting all the large and very small glass jars I've saved from foods purchased in glass jars such as pestos, oils, alcohol, various vinegars, organic juices, condiments, etc. I keep ever glass jar I receive or that I find, even really old beer & wine bottles I find in the woods while out hiking. I simply wash & sterilize them thoroughly, and reuse them all! I especially love green and amber glass bottles and jars.
Let's face it, every hobby has a cost attached to it, even something as simple as stamp collecting, scrapbooking, knitting or hiking. Because I'm very frugal and blessed, I never turn down a gift and am very quick to gift others in kind. Whenever I receive a gift, even if I don't need it or can't use it, I'll find someone who can and will gift it forward.
Something I've discovered is that many people want to help, but often don't know how so sometimes you have to show them by asking. For example, a few years back when I discovered that one of my neighbors bought and tossed out all his empty glass food jars, I asked him if I could have all his jars. Because he bought so many glass food jars that often overflowed in his recycling box, he was only too happy to oblige! Likewise, many of my husband's aged Italian clients often gift me with glass canning jars and 5-gallon glass wine jars because they've reached an age where it's no longer feasible for them to can or ferment and none of their kids are into this sort of thing. Some even send me organic vegetables from their gardens to which I gratefully accept and often return a small basket filled with a variety of fermented goodies as a way of saying, "Thank you." Sometimes I luck out and get jars from thrift stores such as Value Village and Bibles for Missions. I've even found some amazing deals on kijiji and craig's list. Although I've occasionally spent full price on jars, I mostly buy jars on sale. The large mouthed one gallon jars you're referring to were purchased from U-Line. I typically buy in bulk so that I get a discount on the price. Used to be they didn't charge for pick-up. However, now that they do, I've calculated that it's just as cost effective to have them deliver it to me than for me to go pick it up; saves me time, wear & tear on my vehicle, and money, not to mention the convenience of having it delivered to my front door.
@@TheIntuitiveBodyFoodieNetwork I absolutely love glass jars as well. Unfortunately my parents don't share the same love for glass jars that I do so they often throw away glass jars that I cleaned out to save. Any jars I really like, I usually just put in my closet. The u-line jars are quite affordable compared to Amazon's offerings. Even if the shipping comes out to $20 it would still be about the price of amazons. I may just use some quart size jars. I found ~9 pieces of a 12 pack that was just being tossed out when I was walking home from a new years party. I think the quart size would be nice for early on when I'm just figuring out what exact recipe I like. May get larger ones down the road
Very much appreciate the advice. I look forward to making various kombuchas
I buy my glass jars at a local Amish general store. If you happen to have one around, that's the place to go. I think I pad $3.25 for a gallon jar with lid. Both wide mouth and the smaller mouth jars are available at my local store. good luck.
@@ladynredmichigan Thank you!~ I actually lucked out and found 2 large jars. I believe they are 80 oz wide mouth jars. Should be pretty good for now
@@ladynredmichigan Thanks for the awesome suggestion! I think the closest Amish Farmer's Market is 1 1/2 hours away (3 hours driving in total) but I don't mind driving long distances to get what I want when I can do some sight-seeing and other fun things along the way.
I live in Sacramento and usually my kombucha is ready is about 3-5 days in the summer. Would koffucha be the same do you think?
Hi Jennifer. Yes. It will be almost identical. Here's a suggestion for you (or anyone else living in a warmer climate). If you want to slow the fermentation time, use less starter. For example, if you're making a gallon of kombucha, only use 1/4 cup of starter.
@@TheIntuitiveBodyFoodieNetwork awesome, thank you so much! I'll definitely be trying that next week when I start a new batch.
I live in Sacramento but my batch takes longer :/ where do you store yours? I’m thinking about cold brewing some coffee and merging with kombucha, less acidic so hopefully it’s good.
Sory I have so many questions.I just made my first ever kombucha tea .I bottled my tea and I am not doing a second fermentbut I wandered if I could addadd raw ginger.to the bottels for health
Deborah Tofflemire: I love to add grated peeled ginger root, to my second ferment, with about 1/2 tsp honey and a squirt of lemon juice. Have you tried ginger alone? The second ferment might take a very long time without fruit juice or any other sweetener?
How do you make a power tea kombucha?
Here's my video showing you how to make kombucha from tea: ruclips.net/video/qLJCrj1EMGA/видео.html
Would you include a list of ingredients and recipe, please?
So i started mine yesterday. I wonder though.....how does it compare in flavor? For example my kombucha tastes nothing like sweet tea, instead the flavor transforms into a very nice sparkling apple juice or cider. Also....kombuchaliz said u don't need any starter liquid because it's already acidic. So now i am confused
Wow you make your own extract...why....WHY am i not doing that yet? Time to pick up some alcohol
Grass-fed butter???? How do you feed grass to butter LMAO!!! Just kidding. I know what you mean. Thanks for a very informative video 😁🙏🏻❤️️👍
You said there are incredible additional health benefits of a second ferment. What are these benefits?
Great question Paul! Although I do explain some of the benefits of a second ferment when discussing bulletproof coffee made with koffucha instead of regular coffee (16:52-17:14), as for other health benefits, that truly depends on the ingredients you use to make your second ferment.
For example, koffucha made with berries contain a myriad of health benefits while mocha latte koffucha made with coconut milk or whipping cream and raw cacao butter & paste contains quite another.
If you have particular ingredients that you are thinking about using and wish to know more about their additional benefits, I'd be happy to break it all down for you either here on one of my upcoming livestream chats. Too, I could create a video series of koffucha recipes and discuss the benefits of each ingredients in each recipe, similar to my upcoming kombucha video series.
The Intuitive Body Foodie Network I have heard about how the act of fermentation actually changes the effects of nutrients. Not just makes them more bioavailable, but actually changes their makeup or something.
Is this the same thing you are talking about?
Also if this is true, would not all nutrients go through the same process as they pass through the flora of your digestive system?
Love your channel btw. First time I’ve seen someone have the same view on fermentation as me. I love to ferment unusual things to see what the result is.
@@paulj3778 Nice to hear. Thank you. Sounds like you have an open-minded scientific curiosity. Yes, this is exactly what I'm talking about, and yes, all nutrients are affected be it slight or profound. Just as one person has influence and can alter the personality & characteristics of another person by virtue of relationship, nutrients behave the same way.
What are the macros on a cup of kombucha please?
Is there a vegetarian alternative to paleo?
Coconut milk works great.
@@TheIntuitiveBodyFoodieNetwork just coconut milk for tea then.
I mean a full alternative to the paleo diet or meat substitutes
You mention that you are on a paleo diet and then speak of ketosis... Paleo will not generally put you in ketosis (too many carbs). Are you checking ketones? Are you sure you're in ketosis? The kofucha would probably prevent ketosis or throw you out - too many carbs... If I understood correctly you are also vegan??? Really hard to do a keto diet as a vegan.
Hi; no. Not vegan anymore; not for years now. Omnivore. Low carb. Keto. When you ferment kombucha & koffucha for more than 21 days, you don't get a lot of sugar; it's soured.
I gave been enjoying your channel.
I am fasinated with your paleo, rtc talk. I sort of understand about ketosis, but have no clue how one finds out their type of diet. i heat you say you are sensitive to plastic and such, I have digestive pronbems different sensitivities and really ciild use some guidence.
I also notice you have so much on shelves and counters. I thought this all needs refrigeration.
Thanks Shirley. Glad to hear you're enjoying the channel.
I typically don't follow traditional diets but instead advocate body communication to find out exactly what foods the body requires. You can learn how to communicate with your body by watching the video I created entitled, "How to Communicate With Your Body".
There are some people who erroneously believe that when using this body communication technique the mind's preferences dictate the dietary needs of the body. This simply isn't true. Your body knows exactly what it needs and will often go against the desires of the mind, which tends to eat for it's own sake and not for the sake of the body's health. I think once you've practiced it and tested it out for yourself you'll better understand what I'm saying.
As for ketosis and paleo, once you've learned how to communicate with your body you simply ask it how many net grams of carbs it requires each day in order to be in ketosis. Then you provide a number and see what your body responds. If you begin with 25 net grams and your body answers no, ask if that number is higher and wait for a response. If you get a yes ask your body if that number is above 30. If you get a yes, ask if it is greater than 40 and continue until your body provides you with the exact number it needs. If, however, you get no, meaning your body requires less than 25, begin by asking if that number is 20, then less than or greater than depending on how it answers.
Because the body is always changing you may find that this number changes too so asking it once a month might benefit you.
Providing your indoor temperatures aren't above 72-73 degrees farenheit, the only foods that truly need to be refrigerated are fermented dairy, eggs and meats. Most other ferments will last for months at room temperature.
I did not like it as much as using tea instead for my kombucha. Too overwhelming!
Yes Bassam, like cottage cheese, caviar, brussels sprouts and so many other foods, coffee kombucha is definitely an acquired taste lol! Personally I didn't like it either the first time I tried it. As you said, too overwhelming!! Tried again a couple years later and today, I find I quite enjoy it.
Is the coconut milk something you made it?
Hey SamiMusic4you; I did not make this particular coconut milk; however, if knowing how to make your own coconut milk from scratch is something you'd like to see a how-to video on, let me know and I'll create.
1/2 gallon jar is NOT bigger than a 10 cup jar. Throws the whole video into doubt.
Ok.
Bawahahaha 😆 😂 🤣...
Doubt about what?
coconut milk is normally made from coconut and nothing else. Almond milk is not called almond cocnut milk
That's true. Did I say something different than that in this video?
Does it still contain coffein at the end?
Scoby’s feed on a good amount of caffeine and tannins like they eat the sugars so you end up with a lot less caffeine than you would with plain coffee.