Kombucha | Easy How-To Make Kombucha At Home | Fermented Homestead
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- Опубликовано: 6 сен 2024
- Making kombucha at home is so easy and forgiving! If you like kombucha you need to save your budget and start making it at home. And the best part is you can make it exactly how you like it!
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Thank you, FH and everyone else. I appreciate it.
Thanks much
I used to buy store bought and its quite expensive. Being on a budget meant I couldn't afford to buy it all the time. So I eventually learnt to make it in January. I'm now hooked on homemade kombucha! It's quite therapeutic to make and drink! I have a scoby hotel and trying to get others to have a go at making now 😂
That’s so cool! Budget was a big part of starting for me as well
“Swap cultures quicker than a toddler in a daycare.” lol Point taken, kombucha gets to hang out by itself.
Exactly 😂
How does it NOT turn to alcohol? Yeast-sugar= Ethanol
My understanding is oxygen. It does get very low levels of alcohol during the second fermentation
@@bigdaadio.K2WWetahol + acetobactar = acetic acid.... vinegar. The alcohol gets converted.
@@gregr5 OK, thanks that makes sense, I'm not very adept on Kombucha, but I love to learn!
The best kombucha video for beginners I’ve seen! I’m new and just finished growing a scoby from scratch and then bottled a few days ago. Watched a LOT of videos about the subject but I think this was the best and definitely the funniest 😂
I made kombucha for almost ten years and then I moved. My house is substantially colder now so I haven't gotten around to starting over yet but now that I saw your warming apparatus, I may just have to get the ball rolling again.
The pellicles are cellulose like you said. The Scoby " is what you are calling"starter" liquid. This is why it's the part you need to start a new batch.
Fruit rollups is an amazing use for the multiples of pellicles you end up with.
My favorite kombucha flavour is raspberry. I used to pick and freeze my raspberries for making jam when winter came. Now I use my frozen berries for my bucha.
Went to a Kombucha class with my daughter and her friend. Seem like an interesting thing to try, so I am fermenting my first batch of Kombucha right now. On day 2. The teacher fermented her Kombucha to very acidic. That must be an acquire taste. For awhile I will make my Kombucha a bit less acidic and a bit sweeter.
You are a great teacher Anna.
Thank you! 😃
Along with the importance of starter liquid. If you're starting from a store bought bottle, i find it best to let your brew go a little longer. You might end up with something with a bit more vinegar taste than you prefer, but that will give you a strong starter for your next brew.
Perfect timing. My first ferment is finished and I was researching how to flavour them and do the second ferment. Thanks for an awesome video with great instructions.
I’m happy it was helpful for you!
I’ve so been wanting to start making my own kombucha! Thank you for all your tutorials Anna!
You got this!
I have done the flip top bottles. Never again!! Lol.. old bottles from Kombucha is the way to go!! I keep them in my dishwasher until I need them. Glass is the way to go!!
I couldn’t agree more!
Perfect timing. I have some brewing now after taking quite the break. My dilemma is I was headed out to do work/chores before weather. So stay here another 26 mins or adult. 😂
Yeah. I’ll adult but it’s hard when I want to watch this. lol
I feel your pain!
Happy to see this come out. I bought me jars and stuff last summer and never got brave enough to start it.. 😂 but you give me inspiration to do it. I’m have search for me a starter liquid soon.
I love watching you because you are such a good teacher but you have a relaxed style that I love. Makes me feel encouraged. Thanks for your time!!!!
I'm so glad! 🥰
I’m so excited you did the grape juice!!! I tried a bottle of your grape kombucha at the Homestead Festival in TN last year and it is quite literally why I put learning to make kombucha on my to do list. (Also why I started watching your channel.) As person who was a grape soda addict as a child that stuff is amazing.
That is awesome! I’m glad you enjoyed it!
I have never had kombucha but this really makes me want to try buying one to see if this is something I might want to try making.
Yay!
I’ve had kombucha blow out the bottom of a canning jar before. It was in the fridge and created a huge mess. I’m glad you pointed out the need to be careful ❤
Oh my! I wonder if the jar had a hairline crack or something? Usually the lid will buckle before the jar
@@FermentedHomestead quite possibly a crack, because I’ve never had a problem before. It could be it was just left too long, too. It got buried in the back of the fridge and had been there for several months. One day I opened the fridge and red liquid was all over 🤣 This is what I get for not cleaning out my fridge.
I know I've said I wanted to make kombucha in the past.... well, I never did. Fear of failure. This video was perfect for me. Step by step. Until I get comfortable with something I need detailed instruction. Now, I have the courage to try. ❤ YOU ARE YHE BEST!!!! Thank you!!!
I’m so happy it was helpful! I am either exactly like that or “screw it, I can figure it out” and there’s not much in between 😂
Love this video. It has a lot of information that would really help the beginner, but I also learned a couple things that I hadn't heard before which will help in keeping my scoby and me happy. I was drinking so much store bought kombucha that I was making the grocery rich. So I started a tea culture with a bottle of the unpasteurized kombucha and it took about a month to develop a scoby. Now I am turning a gallon about every 2 to 3 weeks. I have considered doing a alternate gallon so that I have one going while I am doing a 2d ferment on the other one. But since I also ferment water kefir and milk kefir, it hasn't been an issue.
That’s great!
gingerberry is my fav too. I am going to a couple farmers markets in Austin this weekend that sell Kombucha
That’s great!!
Thank You Anna💫👨👩👦👦🌿
This was so helpful! Thank you so much. Kombucha is the one thing I want to try so bad, but I'm so nervous about trying it.
You can do it!
I haven't made komboucha in almost a year and my starter is very acidic. I got on the tepache kick for awhile, it is so delicious.
If it’s not moldy you can still use it to make a new batch, I wouldn’t drink that batch though…you could probably strip paint with it
Thanks for sharing a valuable tutorial. I had to convert the temperatures to Celsius..no big deal.
As a Canadian, I've grown up converting between Metric and Imperial in my head all my life...i can get a gist of temperatures and volumes and weights in my mind from using both in daily life. 1 kilogram = 2.2 pounds, 1 pound = 16 ounces, 1 ounce = 30 grams, 8 ounces in a cup...room temperature is around 70 F or 20 C. Boiling temperature is about 212 F or 100 C. There's about 3 feet in a Meter. 2.54 centimetres in an inch. A litre of water is a kilogram. You get the gist...lol...its funny how Canada is supposed to be Metric, but we just can't seem to let go of the old Imperial system completely.
Those GT bottles are the best I've used too. I bought the flip top bottles liking my kombucha more fizzy, and I ended up sticking with the others too. Getting older and losing grip strength made the flip tops harder to handle too.
They are tough to operate!
Thanks Anna, loved this video. I splurge on kombucha when it's on sale, have some of that Gingerberry in my fridge right now hahaha. (The big jar!). Lots of great tips, and I will definitely be making my own some day (when I have my own place). 💚
No matter how much I make I still end up buying some of that ginger berry 😂
Great video! I've never done Kombucha. I was curious if the "bleached" filters over the jars would affect the ferment ...?
I haven’t noticed them being an issue, they do not touch the ferment. But that is an excellent point because if you’re going to avoid all the other stuff why not the filters too! I’m almost out so I’ll restock on the good stuff, thank you 😃
Yum! I love that you gave tips and tricks that you have learned along the way. LOVE IT!!!
Glad you liked it!!
Great video
You are a good teacher, thanks!
Thank you 😃
I break my scoby in pieces and spread it works great. And spread starter.
Oh no…I used all of my starter liquid to make my kombucha, it was one cup for the gallon.
I didn’t realize it couldn’t be made from the batch of kombucha I had fermenting. Unless I misunderstood you. I was going to save some of the fermented black tea with my scoby without adding any juice.
How do I get more starter liquid?
Also your video is the best! Thank you ❤
How does one find the right scoby on Etsy? Where can one find those gallon jars? If you are just starting making your own Kombucha, where do you get the starter? Multiple bottles of commercial Kombucha to equal one gallon at room temp? (That's would be very expensive!).
Also thank you for this video and all your work on Fermentation. I was just thinking about wherever could get reliable information on Kombucha and this video came up. I was so glad. You are definitely a trusted and reliable source.
When you go to the Etsy website type in “kombucha scoby” and the starter liquid should come included, the listing should tell you how much it’s able to make for you the first time (gallon, half gallon etc). I get the gallon jars from azure standard or at a local store. A gallon equals about 8 jars you could buy in the store so making it yourself definitely helps with the budget!
Thank you, Anna ❤
How do you make a starter to add to the new batches of tea?
You cannot make it, you need to start with a kombucha starter for it to become kombucha.
It's finally gotten warm enough at my house that I can rotate kombucha. I'm just so tickled. When I pour up a gallon I make another one.
I always use Organic loose green tea successfully.
Nice 😃
I am so curious what yours tastes like after fermenting for a month! Mine only ferments for 8 days. Any longer than that makes its so sour that I can't drink it
Oh I am obsessed with the extra sour! And from my digging I discovered 1 month is when all of the various healthy acids have developed so it’s even better!
@@FermentedHomestead I'm going to be brave and try it!
I made some mistakes which I learned after I watched a bunch of your videos. Another channel said you need more than an 8 oz. starter pack (pellicle plus starter tea) for a gallon. I made a gallon of Kombucha and a gallon of Jun. Does that mean it will just take longer or should I start over? Also, I put the raw honey into 170 degree tea. Does that mean I’ll just miss out on some of the probiotics that are in the honey but it will still ferment? The sugar is still there. Lessons learned.
Correct, how much starter tea you use and how acidic it is will determine how quickly it ferments. If it’s not acidic enough it could mold but not likely. 170 will just make it not raw honey, no big deal 😊
Can you seal the bottle with a cap and a one way valve to let out the pressure as it builds up? I’ve used it for wine making.
Yes you can but it won’t be bubbly if you do
Awesome
🤣"swap cultures quicker than a toddler in a daycare" had me in stitches.
I don’t add extra sugar to the second fermentation. I add fresh fruit which works very well .
I don’t add sugar either, just what’s naturally occurring in the unsweetened juice. I started out using fruit but found I didn’t like the chunks left over
When I used ginger root, turmeric root and fresh chilli I strain that . Fresh sliced apple or lemon are added to that mix.
Thanks for the video. However, you did not give timescales - how long for the first fermentation or how do you tell it's ready (if you do not have PH checker etc.), and what are the tell tale signs it hasn't fermented and gone spoilt?
Oh no! I’m sorry about that. I usually let the first ferment go for about a month and the second about a week. Kombucha rarely “spoils” and is visually obvious by mold, about the only thing that can take it down. It can overferment and turn to a harsh vinegar which you can still use to seed another batch but isn’t very appealing, I use it for cleaning.
Another way to check if it's done is to start taste testing it after 3 or 4 days if your house is warm and about a 6 or 7 days if it's cooler.
If you like it sweeter, you're done sooner. If you like it more "tangy" you'll want to let it go a little longer.
Every SCOBY is a living thing, and every environment is different. So there's no hard a fast rules regarding PH levels or exact brew time. But that's part of the fun of kombucha. You slowly develop a relationship with your SCOBY and brewing space.
What does “ let it go this long “ mean? Do you just dump it and use all new.
I have wanted to do my own Kombucha for a time but I also have other ferments in various areas of my house and I’m concerned of my other ferments blending with each other. So I am glad you mentioned the cross fermentationing of cultures.
Random question: a friend of mine who has offered to provide a scoby mother for me keeps her kombucha in the fridge. Is this incorrect? Will this diminish the nutritional value or just slow down the fermentation process and the nutrients are fine?
I’m not sure if it affects the nutritional value but it does slow the fermentation and from what I’ve read can eventually kill
OK Anna, I have questions and you made a GREAT and EXPLANATORY video. Having never had Kombucha in all my 55 years, I bought the Synergy Strawberry Raw Kombucha. I opened it and got a strong scent of vinegar. I tasted it and it was bubbly but literally tasted like a vinegar to me. The date was fine on it, is it suppose to taste that way? I don't normally drink carbonated drinks. I was expecting something slightly sweet, maybe a little sour and slightly tangy, and that's not what I got. I'm really focusing on learning about fermenting this year, I just got some cabbage (organic since mine haven't even been purchased yet and my grandson pulled ALL my brassica starts to the floor and they're unsaveable!) and I have ONE Mason Tops fermenting jar/lid and I'm going to attempt some Kraut. But this Kombucha thing has me thrown for a loop because of the taste. Is there a way, if it's suppose to smell/taste like flavored bubbly vinegar, that I can make it more palatable since I'm new to it? Thank you!!!
Yes kombucha does have a vinegar sort of flavor to it, it has acetic acid like vinegar. If you don’t enjoy that taste you can make it at home and not let it ferment as long or try a few other flavor options, some are better at hiding the taste than others
Hey Cool Chick ! If I have already purchased 6 of the bottles with the metal ring & plastic cork , do you suggest burping the bottles every few days to avoid EXPLOSION ? , or will that ruin the mix of 2nd carbonation , Thanks , Al
Are you talking about the flip top jars? I would recommend a short second ferment, like a couple of days. You’ll still get good carbonation but it won’t get so charged it will volcano when you open it
Yes, like the old beer bottles, that has the metal flip ring
If you want to use sugar for 2nd ferment, what ratio would you use?
The ratio of sugar I use in juice would equal about a teaspoon per pint of kombucha in sugar
I am so sad because I just started watching you and I really want one of the Kombucha T-Shirts! When will you sell them again??
They’re for sale now 😃 link is in the description and first pinned comment
@@FermentedHomestead Thanks!
I have a small, very thin scoby and one cup of starter left. Do I just put it in a jar, or do I need to add more starter tea to store it.? Till my next patch..Thxs
Depending on how acidic the starter is you could use it to make 1/2 to 1 gallon
Hey Anna, Can I possibly create a Strawberry Kombucha? If so, how can I achieve that?
You sure can! Just add some strawberries to the bottle, find some strawberry juice, or strawberry syrup (just check the ingredients)
I'm about to have access to lots and lots of fresh strawberries and I was sure hoping I could use them fresh. Yay!! to the fact I can. I'm very excited about that now. @@FermentedHomestead
The "starter" liquid would be a store-bought plain Kobucha if you are using an organic dehydrated scoby, right? The local co-op sells the dehydrated scoby.
I’ve never worked with a dehydrated scoby before, if it costs money I’d get a fresh one somewhere else. If it’s free why not give it a try 😃
I've not had homemade, I've tried to like the store bought kind but prefer water Kiefer (store bought)
The nice part about making your own is that you can play with the fermentation time and flavors to suit your liking 😃
If I've left my kombucha to become too sour, how do i fix it in F2? Will it affect my scoby in future brews?
You can fix it by adding black tea to the sour you like when bottling. No it won’t affect the future brews
I totally spaced out and put
My very first attempt to
Kombucha in my pantry-which is around 55 degrees-and let it sit for about 7 days-I was watching your video-for the next step and realized my mistake. The scoby appears smaller and my tea -smells like sweet tea. So-I put
On my counter -is that
The correct step-or am I doomed
Do you have a Jun video? If not, is there a plan for one.
I do have one on Abundance Plus but I’ll likely make one here in the semi near future
Someone gave me a scobby. I made it and have had it sitting in the corner of my counter for months now, but no idea what to do with it! 😂
So, once you add the juice, you sit it out on the counter for about a month or so before putting in the fridge. Do we "burp" them all before putting in the fridge? When theyre all bubbly, thats when you put them in the fridge, correct?
A month for the second ferment is a lot for most people, I just like it very fermented. About a week is good for most. If you burp it you’ll lose the bubbles so not recommended unless you think it’s too carbonated and yes pop it in the fridge when you think it’s bubbly enough for you
I love kombucha. I’ve made lots of the years, one of my favourite flavours is pear nectar and ginger.
I know the yeast eats most of the sugar (depending on fermentation time), but what about caffeine? Is that eaten up too?
That does sound like a delicious flavor! I’m not sure about the caffeine but it makes sense to me that it would go down
I watched a vid earlier which said that the caffeine is fermented out. Blessings m
What were the two liquids that you added to your scoby hotel?
It was the sweet tea and starter liwuid
@@FermentedHomestead thank you so much!
Would you consider recommending the scobe you buy. Thank-you.
I’m not sure the specific one, it was just on Etsy
Ah man! So much information in this video! I haven't even researched making kombucha (lack of time and I haven't drunk sweet tea since I was diagnosed with Type II Diabetes about 2 centuries (decades) ago). Thanks so much. I do love fermenting veg and also vinegars but I will investigate further whether fermented drink is something I can "afford" metabolically. Love the thought of all the healthy and yummy goodness. Just want to make sure it's good for me too. Totally enjoyed this video. Thank you so much!
Absolutely! Researching our own situation is super important 😃
I'm not an expert but any means but I've heard that milk kefir can have a positive influence on blood glucose levels of type 2 diabetics. So if you're into fermentation and so eat dairy products it might be worth a try.
@hannaschrader1224 I’ve heard the same! 😊
@@hannaschrader1224thank you for sharing. I will find some time to research. (I am very cautious because early on, folks would say if I substituted sweet potatoes for white potatoes (or brown rice for white rice) It would not spike my blood sugar as much. Instead of spiking it 70 points (white potatoes), it spiked it 65 points (sweet potatoes). Neither spike is healthy for me. But I have learned to research for my own good. Thank you!
Can I use a vinegar scooby.
I’m sure you could for some sort of drink but It wouldn’t make kombucha
Can you drink kombucha fairly quickly after starting the second ferment to get the flavor but less carbonation
Absolutely! If you don’t like carbonation you can just add the flavoring (or skip) and put it in the fridge
I have a question, nothing to do about Kombucha. My ginger bug has mold do i toss it and start over? An when I start the ginger bug how long before I can make ginger beer from my bug? Thanks
I would toss it if it’s moldy and you can usually start to use it around the 5-7 day mark, just whenever it’s active and bubbly
thank you
What if scoby or earlier kambucha not available ?how to make it?can we use fruits vinegar scoby?
You do have to start with at least the starter liquid or it won’t be kombucha. You can make all sorts of other drinks with fruit though
@@FermentedHomestead double check some body must have made starter?
@kayaniasim8757 you’re welcome to look around. Kombucha is an heirloom culture that cannot be duplicated any other way, you can make similar ferments but it is not kombucha
This is interesting. Does the sugar affect diabetics? This doesn’t seem hard … still trying to build up the courage.
I’m not too sure, I haven’t checked my blood sugar after consuming
Can u add plain kombucha as a starter liquid? The Scoby I got online doesn’t have a lot of starter liquid. Help!!
Yes you can as long as it’s raw, GTs is a good one to use that’s widely available. You can also make a small batch with what you have and make a larger batch next time
@@FermentedHomestead 👍 thank you so much! 😊
Did I miss the juice to kombucha ratio? What was that?
Most people suggest to start at 1/2 cup to a 16oz jar. I prefer about half that
Is 8 tea bags per gallon normal 🤔
I normally do 4 ;
2black and 2 green
From everything I’ve seen it’s pretty standard. The caffeine in the tea is one of the fuel sources for the culture
My hands are not strong enought to finesse the swing top lids and I was tired of wiping kombucha off of the ceiling. My son built me a "Kombuchatron 9000". It's a c-clamp that's been cut in half, and cobbled to a wooden stand. I can turn the clamp down on the swing top lid and let the bottle fizz until it's safe to open.
I've been brewing kombucha for about 8 months. For the two of us, we've settled on two gallons about every 17 days or so, with four gallons brewing in rotation. We're not into playing with flavors that much, so I've switched over to 32 oz swing top bottles. I'm still trying to figure out how much flavoring to add for the second ferment.
Also, I've been canning syrups, especially anything left over from canning fruit, and using those to flavor the second ferment. The light syrup left over after canning pineapple made amazing kombucha! I'm thinking I might make a batch of pineaple just to make the syrup. The strawberry/lemonade concentrate from Ball is also very tasty.
That’s a great idea! May as well put the leftovers to good use 😃
I sure would like to taste test one. What would you suggest for me to get to see if I can drink it...I bet it's a mind over matter thing. ?🤔
Can I use distilled water?
I don’t recommend it, bottled spring water is better (not alkalized). Distilled water pulls minerals so it will be a deprived ferment
So you definitely need a starter liquid on the first ever ferment? I bought a shop kombucha, it was in chiller and said live, but not raw. I added that and hope it’s ok!
I thought i’d be able to take some of this brew when ready and use as a starter - but you say you can’t create starter fluid from a scoby alone? I’m getting muddled now.
Also - i saw you use like beer bottles with crimped lids which i got in … they’re ok for second ferment or just once going into the fridge at the end?
Whatever container you put the second ferment in is the same one that goes in the fridge. I use the beer bottles for customer sales. If it doesn’t say raw it’s anyone’s guess what the culture will turn out as but it could be ok 😃
@@FermentedHomestead i found more information online .. it is raw. Phew.
“Alive with Culture. Great taste - 2019. In Every Bottle Bursting with Live Kombucha Cultures. Our kombucha is 100% raw, organic, vegan and ethically sourced. We craft brew and traditionally ferment in the Calder Valley to ensure living kombucha culture in every bottle.”
Will this mean I can use some of this batch of kumbucha, when it’s complete, as a starter as you did?
@miarosie I brew in a one gallon jar. At the end of every first ferment, I keep two cups of that brew. I use that for my starter liquid for the next first ferment.
Like she said in the video, that starter liquid drops the PH quickly in your next brew. That's vital to preventing mold and kicking off first ferment.
Don't store your starter in the fridge. Cold temperature will put your culture into hibernation, putting it at risk of mold setting in.
It can live on your counter in-between brews a good long while.
💚
AAA+++Bedford, Texas========-Thanks=========
Can you get poisoned if it is made wrong? You make is seem so easy. Can you just add the liquid to a new jar instead of the SCOBY?
I’ve never come across a case of it happening. If it goes bad you can see and smell it very easily and even that is extremely rare
What are the benefits of kombucha ??
It’s great for detoxing heavy metals and cleansing the liver
I looked through your links but was not able to find the gadget you used to check the ph. I purchased litmus paper but am not sure how accurate either one would be.
Thank you! I’ll add that link now
@@FermentedHomestead thank you! That will work well on so many of my fermentation experiments! I like watching your videos because you always make me laugh!
Do you eat your excess scoby?
No, are there benefits to consuming them that can’t come from drinking the kombucha?
Do not use square glass bottles/jars either. They're more likely to explode.
True, less stable structure
last time I poured cold water into a a glass baking dish...it exploded !!!! I won't do that again.
Can kombucha be made if your house is 68° ?
Yes, it will just ferment slower
Thank you. Have a great day!
My kombucha is a week now but I think something is wrong. I wish I could share a photo.😢
Message me on instagram
I bought Synergy raw kombucha at grocery store since have never tasted it. It smelled good but I did not like it (too sour & too sweet) - so disappointed. ☹️
That makes me sad to hear 😞
💥 Promo>SM
Although this is an awesome video. It doesn’t help someone like me who doesn’t have a starter already
Thank you! I’m glad you enjoyed it. Kombucha starters have to be acquired, it’s not something you can create. You can make kombucha like drinks but it won’t be the same thing. You can find starters easily and pretty inexpensive in Etsy 😊