Hi! Your channel has been the most clear and easiest to follow. I want to say thank you for helping me start my own kombucha journey. I started off brewing small batches at a time (3L/0.79 gal) but have since upgraded to two 8L/2.11 gal brewing vessels with different scobys. I'm also super happy to see new content from you! I know how life can get in the way. Cheers from Australia.
matt omura Happy to do it! Planning a few experimental brews with matcha, butterfly pea flower and other tisanes but those might take a while for me to fill and get up. Got lots more videos lined up for the next several weeks though!
Thank you so much for releasing a new video! So glad to see you back, I’ve watched all your videos twice and your tips and information has been so helpful for my own brewing journey! :)
Just in case it hasn't been said enough, welcome back! Your Kombucha expertise validates my brewing insecurities. Needless to say, your videos were I deed missed.
So glad to see a new video from you! I make 3 - 1 gallon batches at a time, so always have kombucha in the fridge. You have been so helpful with your videos. Thanks so much for all your help! 😊
I used to brew a lot of booch, made amazing flavors and enjoyed making it for several yrs... for WHATEVER reason, I have a couple bottles in the fridge from EIGHT YEARS ago! -- I am going to put on safety goggles and cover it with a towel when I open it, thinking I should make a RUclips video when I do this. Has anyone successfully aged any for this long?
I have been using the continuous scoby method for about 6-9 months and my kombucha is just getting better and better. Now that summer is approaching, I have found that fermenting a new batch in the refrigerator instead of room temperature has been a great innovation. Instead of 3 to 5 days at room temp, I ferment for a week in the refer, and the resulting kombucha comes out smoother and more bodied. Unlike this video I am a fan of slightly sweet kombucha so it is about the acidity of good freshly made lemonade with 1/3 sugar. When I bottle, I use a 1/4 tsp of stevia and 1 tsp of sugar into 4 cups (2 QT's bottles) of fermented. I have also added some dried bilberry powder for some fruity taste and it is fantastic. Thanks for getting me started on this great and tasty hobby.
Good to see you're back! Your videos are definitely one of the best out there. Everytime I have a question around kombucha, I check your youtube profile first (even before googling it, which is my primary reflex for everything else). Also, 2 to 5 minutes videos to explain one principle in an era where all content creators do 20 minutes videos to (not) answer a very basic question, that's a godsend :) keep them coming! I've got one question that would be nice to address (or if that's a dumb question, an answer to my comment would suffice I guess :D) : since kombucha requires oxygen as it's a living thing, aren't we killing these living bacterias/yeast when we second ferment the kombucha with air-tight bottles? (= they will run out of oxygen at some point, no?) That question just crossed my mind but I couldn't find any info on that. Maybe you've already studied that. I would love to have your input on that :)
That's a really good question -- I may be off about the science of this. To be honest, I haven't done this in-depth research on it, but my understanding is that it requires oxygen for fermentation to continue, but it doesn't necessarily die if oxygen is removed from the equation. It just may not ferment at the same rate as if oxygen were present. If it runs out of oxygen, it may halt fermenting, but the bacteria won't necessarily die. If someone out there has a more accurate answer, though -- please educate me!
Ive just bottle my first batch of kombucha. Made 3 different flavours. The kombucha i used from my first ferment tasted AMAZING a little tangy and very fruity tasting. Cant wait to try it in a few days and see how it tastes with actual fruit. I watched your videos and your advice was very useful and informative. Thank you very much. I'll let you know how they turn out.
Thanks for all your tips you have helped me out quite a bit. I've been trying adding foods to my kombucha with just now fermenting and maybe I'll pop back on and let you know the results. I really do appreciate you doing these videos.
I had to restart my room temp brew this week, it went into vinegar. I have kept my good batch in the fridge for a couple of months and YES, it’s still good.
Thanks for this info. What about plain kombucha. Does it age the same? I often don’t second ferment and just flavor my kombucha with juice when serving.
Cindy Moore do you bottle it for carbonation? If so, it should still ferment but it just won’t develop the complex flavors from the fruit. You may just get more vinegary tastes with extended unflavored fermentation. If you’re just leaving it at room temp, then it’ll just ferment I go vinegar faster (like scoby hotels do) - if that makes sense😊
Will a scoby be ok if left on the counter for several months in it's brewing vessel/reserved liquid? I took a break from brewing but don't know if the scoby is safe to use still. There isn't mold, no funny smell, and the scoby looks pretty good.
Thank you very much for all your video's. I'm new to the process but with your video's I have confidence to brew. I do have a question, if I drink room temperature kombucha will it eat the sugar in my system?
Love your channel! I'll be doing a tutorial on my own brew on my RUclips channel and will be sure to give you a shout out. You've helped so much! I appreciate your videos. Happy brewing!
I just drank a GT's Synergy Raw Kombucha that had an expire date of two years old (was in cold fridge the whole time). So far, I have had no hallucinations and not dead yet. And it tasks good! Not to say I'll still be living in 3 hours... But just a data point.
C H most kombucha already has very low ABV - unfortunately, it’s hard to know the exact percentage unless you get that specific batch lab-tested. So if you’re at all hesitant, it’s best to dilute it or just not give it to your kids - whatever you decide is fine 😊. I have my full thoughts on kombucha ABV here www.youbrewkombucha.com/is-kombucha-alcoholic
it'll just keep getting acidic if it stays out of the fridge, so best to refrigerate it once you like the flavor to prevent it from turning into kombucha vinegar before you can drink it.
I have questions. I started my first fermentation of kombucha well after 2 weeks it wasnt ready my scoby was still kinda small so I thought to leave it longer. After 3 more weeks I took it off the shelf and the scoby is much bigger. The kombucha smells like vinegar. Can you guide me what to do now? I need help!!
what you essentially made is a scoby hotel :) you can use that kombucha vinegar as starter tea for a fresh batch of kombucha. Watch my video on SCOBY hotels for more info!
I just drank a bottle of it that expired almost a month ago. Also it was not refrigerated. When I opened it it sounded like a bottle of pop opening. I drank it and it was really tangy like. But it was fine.
yes, the more acidic it is -- the better and stronger it is as starter tea. You can read/watch more about that in my video on SCOBY hotels: www.youbrewkombucha.com/scoby-care-hotel :)
Welcome back! Your vids taught me how to ferment. Thank you!
Tony Sizzle Glad to be back! Thanks for waiting and watching!!
Tony Sizzle her videos taught me as well. 😊
Julia the Editor same
Hi! Your channel has been the most clear and easiest to follow. I want to say thank you for helping me start my own kombucha journey. I started off brewing small batches at a time (3L/0.79 gal) but have since upgraded to two 8L/2.11 gal brewing vessels with different scobys. I'm also super happy to see new content from you! I know how life can get in the way. Cheers from Australia.
Chazwaza2100 Amazing! Thanks for watching and being patient with me!!!
Same, I've found so much inspiration from her!
i’ve been anticipating your return for ages !!! love these videos, so informative :-))
Jennifer Langen Thanks for being patient and stickin’ with me! Hope you like the new videos!!! Lots more coming in the next several weeks!
just wanted to give a big thanks. I have been brewing for about 9 months now. love doing it !
red12stone Yay! So glad you love it. Thank you for watching!
Thanks for putting out clear, concise info on kombucha without all the nonsense most channels have. Any unique, weird ferments coming up?
matt omura Happy to do it! Planning a few experimental brews with matcha, butterfly pea flower and other tisanes but those might take a while for me to fill and get up. Got lots more videos lined up for the next several weeks though!
Thank you so much for releasing a new video! So glad to see you back, I’ve watched all your videos twice and your tips and information has been so helpful for my own brewing journey! :)
Just in case it hasn't been said enough, welcome back! Your Kombucha expertise validates my brewing insecurities. Needless to say, your videos were I deed missed.
Hey! It’s been a while 😂😂 I missed your videos! They helped me get into kombucha
So glad to see a new video from you! I make 3 - 1 gallon batches at a time, so always have kombucha in the fridge. You have been so helpful with your videos. Thanks so much for all your help! 😊
Welcome back! Just in time too because I've got my third batch fermenting now.
So good to know!! I've shared you with so many people right down to my Dr's nurse lol we love you and glad to see you back!!
ScutrBich thank you so so much! That makes my heart happy 🥰
@@YouBrewKombucha there's a lavender melon that came out we've been trying to figure out how to make... I've now got lavender growing in my yard ;-)
I am planning to brew my first brew this weekend! I am so excited to see you back! great and helpful channel!
Searean Moon Yay! Good luck with the first brew!
Do it!! I followed her instructions and had a wonderfully successful brew. She's a great teacher
@@sunnystardust1008 I hope mine turns out good!
Eeeee welcome back! Your videos taught me everything I needed to know to brew my own kombucha! 💕
Have been brewing kombucha for a few years. Looking forward to your videos!
Gena L hope you like ‘em! Releasing over the next several weeks!
Just started brewing a few weeks ago so glad your back!.
I think your the prettiest RUclipsr!
Amazing. I was close to pouring out my kombucha, that is standing in the fridge for over 6 weeks. You just saved part of my batch. xoxo
I just started my first batch today. Kind of crazy that you just started posting again. Thank you for your well crafted videos!
I'm a big fan of sour beer - that's a great tip thanks. Good to see you back!
I used to brew a lot of booch, made amazing flavors and enjoyed making it for several yrs... for WHATEVER reason, I have a couple bottles in the fridge from EIGHT YEARS ago! -- I am going to put on safety goggles and cover it with a towel when I open it, thinking I should make a RUclips video when I do this. Has anyone successfully aged any for this long?
I have been using the continuous scoby method for about 6-9 months and my kombucha is just getting better and better. Now that summer is approaching, I have found that fermenting a new batch in the refrigerator instead of room temperature has been a great innovation. Instead of 3 to 5 days at room temp, I ferment for a week in the refer, and the resulting kombucha comes out smoother and more bodied.
Unlike this video I am a fan of slightly sweet kombucha so it is about the acidity of good freshly made lemonade with 1/3 sugar. When I bottle, I use a 1/4 tsp of stevia and 1 tsp of sugar into 4 cups (2 QT's bottles) of fermented. I have also added some dried bilberry powder for some fruity taste and it is fantastic.
Thanks for getting me started on this great and tasty hobby.
Welcome back my teacher. Best kombucha channel in RUclips.
Good to see you're back! Your videos are definitely one of the best out there. Everytime I have a question around kombucha, I check your youtube profile first (even before googling it, which is my primary reflex for everything else).
Also, 2 to 5 minutes videos to explain one principle in an era where all content creators do 20 minutes videos to (not) answer a very basic question, that's a godsend :) keep them coming!
I've got one question that would be nice to address (or if that's a dumb question, an answer to my comment would suffice I guess :D) : since kombucha requires oxygen as it's a living thing, aren't we killing these living bacterias/yeast when we second ferment the kombucha with air-tight bottles? (= they will run out of oxygen at some point, no?)
That question just crossed my mind but I couldn't find any info on that. Maybe you've already studied that. I would love to have your input on that :)
That's a really good question -- I may be off about the science of this. To be honest, I haven't done this in-depth research on it, but my understanding is that it requires oxygen for fermentation to continue, but it doesn't necessarily die if oxygen is removed from the equation. It just may not ferment at the same rate as if oxygen were present. If it runs out of oxygen, it may halt fermenting, but the bacteria won't necessarily die. If someone out there has a more accurate answer, though -- please educate me!
Thanks for your videos, good to see you back. Successfully brewed 100+ batches now, thanks for all the tips!
THANK YOU FOR THIS CHANNEL! I’m referring to your vids almost exclusively for getting started with my lil home bucha factory
I was literally asking this question a few hours ago, I just finished brewing my first batch. Thank you!
Queen Lex I guess we’re on the same wavelength 😘
short and sweet video! thanks for sharing 🌷
I start making kombucha after watching your tutorials only a year ago. I even sell and got regular customers here in Indonesia. Thank you 🙏🏼 🙂
Ive just bottle my first batch of kombucha. Made 3 different flavours. The kombucha i used from my first ferment tasted AMAZING a little tangy and very fruity tasting. Cant wait to try it in a few days and see how it tastes with actual fruit. I watched your videos and your advice was very useful and informative. Thank you very much. I'll let you know how they turn out.
Thanks for all your tips you have helped me out quite a bit. I've been trying adding foods to my kombucha with just now fermenting and maybe I'll pop back on and let you know the results. I really do appreciate you doing these videos.
Your vids set me on a path to brewing beer and mead. Great stuff!
I had to restart my room temp brew this week, it went into vinegar.
I have kept my good batch in the fridge for a couple of months and YES, it’s still good.
Thanks for this info. What about plain kombucha. Does it age the same? I often don’t second ferment and just flavor my kombucha with juice when serving.
Cindy Moore do you bottle it for carbonation? If so, it should still ferment but it just won’t develop the complex flavors from the fruit. You may just get more vinegary tastes with extended unflavored fermentation. If you’re just leaving it at room temp, then it’ll just ferment I go vinegar faster (like scoby hotels do) - if that makes sense😊
You Brew Kombucha Thank you. When my kombucha finishes F1 I just bottle and refrigerate. I don’t really care about carbonation. =)
I've learned so much from your videos! I'm now a happy brewer!! THANK YOU!
A new video! Yay - and one on an interesting topic that I'd like to know about. Thank you!
love the videos. So i live in Australia. So if i keep my bottles not in the fridge. How long will the Komchucha last?
You're the best! So informative, easy to digest ;)
New subscriber! love your videos great tips thank you.
I have found that the longer it sits in the refrigerator, the better tasting Kombucha taste.
Awesome Video! I love all your content.
YOURE BACK!
I just started my first brew this Tuesday, your videos help a lot :D but damn 6-8 months? I don't think I can have the patience to wait that long >o>
Kevin Cheu inevitably, you'll get to a point where you brew more than you can consume regularly.
Kevin Cheu haha! I just brew extra so I have some spare ones to age!
Will a scoby be ok if left on the counter for several months in it's brewing vessel/reserved liquid? I took a break from brewing but don't know if the scoby is safe to use still. There isn't mold, no funny smell, and the scoby looks pretty good.
Kelsey Mirrasoul yes! What you inadvertently made was a scoby hotel. Check out this video for more details www.youbrewkombucha.com/scoby-care-hotel
As a total beginner, I'm looking forward to ever having enough to keep some that long!
Thank you very much for all your video's. I'm new to the process but with your video's I have confidence to brew. I do have a question, if I drink room temperature kombucha will it eat the sugar in my system?
Nope
Welcome back!!
Love your channel! I'll be doing a tutorial on my own brew on my RUclips channel and will be sure to give you a shout out. You've helped so much! I appreciate your videos. Happy brewing!
Been awhile, miss you guys
I just drank a GT's Synergy Raw Kombucha that had an expire date of two years old (was in cold fridge the whole time). So far, I have had no hallucinations and not dead yet. And it tasks good! Not to say I'll still be living in 3 hours... But just a data point.
Welcome back! :)
Are you able to make a video on brewing Kombucha with minimal alcohol content? (Important if kids are drinking it)
C H most kombucha already has very low ABV - unfortunately, it’s hard to know the exact percentage unless you get that specific batch lab-tested. So if you’re at all hesitant, it’s best to dilute it or just not give it to your kids - whatever you decide is fine 😊. I have my full thoughts on kombucha ABV here www.youbrewkombucha.com/is-kombucha-alcoholic
@@YouBrewKombucha thanks for the reply :)
Is there any way to keep baby scoby's from growing? More filtering before bottling, or maybe a rebottle after the 2nd ferment?
Morgs88 check out this video and I also have one I’m releasing soon about “third fermentation”: www.youbrewkombucha.com/strain-baby-scobys
Can you do a tutorial of how to flavour kombucha ? Thanks for your videos :)
www.youbrewkombucha.com/flavoring
www.youbrewkombucha.com/guide-to-2nd-fermentation
Welcome back!
Yoo Hoo - it’s good to be back! Thanks for being patient and sticking around! Hope you like the new videos coming out in the next several weeks!
Good to know. Thank you!
Yay!! Finally, a new video!!
Welcome back!!!
How about staying out of the fridge? How long could it stay out for?
it'll just keep getting acidic if it stays out of the fridge, so best to refrigerate it once you like the flavor to prevent it from turning into kombucha vinegar before you can drink it.
Does long fermentation increases the alcool content? If so how much alcool there is in those kombucha?
www.youbrewkombucha.com/is-kombucha-alcoholic
Hey. Can you please tell me the shelf life of Kombucha without refrigeration?
Mam can i store it in aluminium can?
Do scobys go bad? Welcome back!
I have mine in a dark closet
M Yt check out this video on scoby care! www.youbrewkombucha.com/scoby-care-hotel
long time no post anj!
You’re super smart!
Yay more videos!!!!!!!
This is a crazy question, but what if you put fresh cabbage in kombucha and let it ferment? Would that work?
I have questions. I started my first fermentation of kombucha well after 2 weeks it wasnt ready my scoby was still kinda small so I thought to leave it longer. After 3 more weeks I took it off the shelf and the scoby is much bigger. The kombucha smells like vinegar. Can you guide me what to do now? I need help!!
what you essentially made is a scoby hotel :) you can use that kombucha vinegar as starter tea for a fresh batch of kombucha. Watch my video on SCOBY hotels for more info!
If it is not in fridge, at room temperature between 18 to 30
Nityanand Chaturvedi then it’ll continue fermenting, and eventually acidify into kombucha vinegar
@@YouBrewKombucha so that can be used as starter tea for a fresh batch or not
I just drank a bottle of it that expired almost a month ago. Also it was not refrigerated. When I opened it it sounded like a bottle of pop opening. I drank it and it was really tangy like. But it was fine.
Thanks ❤
I found half a container of home made soirkraut in the back of the fridge. It might be 3-4 years old and is extreamly sour.
Sooooooooooooo, when is the kombucha beer tutorial coming out?
I think my original scout hotel turned to vinegar kombucha can I still use it as starter tea for a new batch?
yes, the more acidic it is -- the better and stronger it is as starter tea. You can read/watch more about that in my video on SCOBY hotels: www.youbrewkombucha.com/scoby-care-hotel
:)
If it weren't for your videos I probably wouldn't have decided to brew my own. :)
Welcome back
Why in the fridge?
Like your video amazing
Thx
Came here at 666 likes. Happily changed that.
Yay
Can you correct those reddit snobs that say keeping the pellicle is not necessary?
I've got a video coming soon on whether/not the SCOBY is necessary. :)
Honey has infinite shelf life if Im not wrong.
Honey is a natural product. It has an infinite self life actually.
Do Scobies die?
This video is funny for me because I had one bottle that was like 6 months old and still tasted good ha,m and then I wonder exactly this topic.
How about long 2F?
Reddit r/kombucha is also great