To sum it up for 1L: - 4 grams of tea, brew 3-5 minutes (can use more and reduce brewing time) - 60 grams of sugar (6%) - temperature below 38 degrees C Ferment at 24 degrees for 10-14 days. Too low temp -- slow fermentation or none at all. Too high -- might get strange flavors. Finishes at 3-4.5 % sugar and pH of 2.8-3.5. Spirit or apple vinegar for disinfection. Or boiling water. Secondary fermentation: More sugars -- more alcohol.
You say to give a good stir everyday to oxygenate. Won’t this prevent from forming a new scoby? Should I wait for a new scoby to form before stirring or start stirring from day 1? Thank you
He says twice to use a soda stream to carbonate your Kombucha. You can't do this. Sodastream specifically says not to carbonate anything but water. I have tried it and it fails miserably because the sugar in the liquid and the CO2 react and it makes a terrible mess.
… the SCOBY pellicle is bacterial cellulose and comes from bacteria NOT a mold (which is derived from fungus). It is actually quite easy to make completely from scratch…
@20:43 This is the best info in the whole video. You can use scoby hotels to "put your scoby to sleep." This is great is you re going on vacation or if you are storing them up for sale/gifts.
I just keep my SCOBY hotel at room temperature and feed it about every 2 months with a small batch of sweet tea or starter tea (kombucha from the previous batch). It is a great source for backup SCOBYs if something should go wrong, and for strong starter tea for your next batch.
Wow just found your channel after searching matcha and I am so impressed !!! It is one of my New Years resolutions to make my own kombucha ...Keep up the fantastic work & thank you!! 👏👍🙏😃
Could you make kombucha with a tea and mate blend, eventually only using mate? Also great demonstration! Love the “apple juice” taste test, really shows the robust nature of the brew... some people like to coddle their brew, using distilled water, avoiding tea bags, etc
I have a question, if in the end the tea needs to be cold enough not to kill the bacteria from the cellulose, would it work better if you do a cold brew instead of the traditional hot brew? Thanks!
I made kombucha before, but I didn't find many flavors I liked. Also, one time I opened a bottle during the 2nd fermentation and it popped open very quickly and kombucha spewed all over the place. After that, I got nervous when opening bottles. The best flavor I got was lemon and mint. It was pretty refreshing except some of them I put in a little too much lemon juice and it was too sour. I might try again at some point, but for now I just drink regular tea and once in a while buy a bottle of kombucha.
What about brewing your tea for 24 hours (or just overnight) where you add your loose leaf tea to the boiling water and come back when the entire batch is cooled.
I brew my tea and let it sit overnight. Learned that from some Australian guy on a RUclips video. It makes a strong tea and my brews come out good everyvtime. One of my secrets is to let the buch go longer and get more acidic. I bring it back more sweet during 2nd fermentation. Butch has a sweet & vinegar complex. Add a little lemon, ginger, and sugar and the buch comes out fantastic with a lot of fizz.
This would make too strong a brew in our opinion. It's always better to do a lighter brew and if you want to add more tea flavour, do a cold brew infusion post fermentation.
Excelent video, thanks a lot! What do you think about cold brewing your tea for kombucha making, or also in general terms. I´ve been cold brewing my tea all night long for a few years now and I've had great results, though I'm not a tea expert... Thanks!
@@jarrkombucha1090 thanks for answering! In fact, I think it´s far more efficient from a time and energy perspective. You can brew overnight without using productive time in the process and the next morning you just take out the tea and you´re ready to go. No energy involved in boiling the tea nor cooling it down again. I also produce kombucha for selling (@armonikombu ) at a handcraft level, not industrial, and for me it has been a win win. Greetings and best luck!
Good video! How about doing multiple infusions and combining all, say 8, infusions into one liquor for the kombucha? Will that not add more depth? Perhaps one could do this with the little premium tea you add?
Yep you can do that but it doesn't change the final flavour enough to warrant doing it on a commercial scale. Kombucha actually tastes better with a lighter brew. If you want to add more premium tea, it's actually better to cold brew post fermentation as Don has done with our collaboration.
Am I the only one that spotted a few serious kombucha fails here? Just a few were: not having clean hands before sticking hands in to squeeze tea bags, both guys straight up drinking from the same jar the scoby is supposed to grow in, **plus telling the audience several times to carbonate their booth with a soda stream-?! Anyone that has brewed booth (or owns a soda stream!!!!) might cringe at a few things in this video. They’re both sweet guys, but, I’ve got more questions than answers after watching. **Never use a soda stream to carbonate anything besides water unless you WANT an explosion in your kitchen. Signed, The girl that tried re-carbonating Prosecco once - it’s still on my ceiling.
Hello, you know so much about tea. Why not directly sell good tea? I am in the tea business, and our family does wholesale. Would you be interested in collaborating with me?
Hi! My first batch went really well but this batch has a bile-like smell. It’s on the first fermentation. Should I toss it? Any suggestions as to why this happened?
It’s weird more people don’t like higher alcohol contents, it gives a slight taste of sweet wine. I’m gonna start doing a second fermentation with an airlock.
Quick question.I just checked those so called Ph Chlorine dip test strips on internet and chlorine is not recomended to SCOBY. Am I right thinking it would be safer to use Ph tester pen instead?
Great video! The only question I have is, if it's affecting anyhow the quality of the final tea/its taste doing very concentrated tea brew and then diluting it with a cold water? As far as I know, some of commercial kombucha producers don't do it because of this exact reason.
anybody know if i can when i make tea for her add one of those herbal drinks like mint or camomile? allsoo i got one tea it has milion of dried fruit bits and leafs apple,mango,pineapple. and condensed milk is the milk a problem?
@@MeiLeaf I'm sure it's true but everytime I tried to do something with fermentation etc I ended up killing everything 😂😢 that's why I'm sparing the scoby this time 😇
As far as I understand it, you can use the Kombucha you already made. Use on one liter of water 250 milliliter of the old kombucha. This high percentage of Kombucha is called liquid scoby. Stir it well in the sweetened tea. Success!
Mei Leaf yeah not specifically for Kombucha I’ve recently started getting into tea so I’m not 100% sure what websites are good without spending a fortune but thanks
>tfw every other babushka used to have "Tea Mushroom" in her house when you were little >tfw you were very wary of drinking that canned pancakes' juice >tfw now suddenly 20 years later it's a trendy drink for hipsters called "cum-butcher", with a price of a decent wine >tfw some local folks with long-lasting babushkas start-up the manufacture of this stuff for "organic food" stores >tfw youtube algorythm suddenly feel the need to suggest a video on your childhood horrors What age do we live in... Cheers from a stray russian passing this channel by! Maybe next you'll rediscover the beauty of the kvas or its asian analogues for the londoners.
To sum it up for 1L:
- 4 grams of tea, brew 3-5 minutes (can use more and reduce brewing time)
- 60 grams of sugar (6%)
- temperature below 38 degrees C
Ferment at 24 degrees for 10-14 days. Too low temp -- slow fermentation or none at all. Too high -- might get strange flavors.
Finishes at 3-4.5 % sugar and pH of 2.8-3.5.
Spirit or apple vinegar for disinfection. Or boiling water.
Secondary fermentation:
More sugars -- more alcohol.
Kombucha guy - “I’m using tea bags”... don - “ok I’ll stop you here”
😂
Lol!
.. and 60 grams of sugar
I'm about to ruin this whole man's career.
Don just hated looking at stirring the teabags 😂
Would love to see a behind the scenes of your warehouse!
One day that will happen.
Very helpful, thank you😊
Just recently visited the shop and fell in love with the kombucha. Perfect video!!!
I watch these every morning and this helps me stay calm.
You say to give a good stir everyday to oxygenate. Won’t this prevent from forming a new scoby? Should I wait for a new scoby to form before stirring or start stirring from day 1? Thank you
He says twice to use a soda stream to carbonate your Kombucha. You can't do this. Sodastream specifically says not to carbonate anything but water. I have tried it and it fails miserably because the sugar in the liquid and the CO2 react and it makes a terrible mess.
Perfect interview and informative. Thank you so much! I’m a new Kombucha maker. And subscriber.😊
… the SCOBY pellicle is bacterial cellulose and comes from bacteria NOT a mold (which is derived from fungus). It is actually quite easy to make completely from scratch…
@20:43 This is the best info in the whole video. You can use scoby hotels to "put your scoby to sleep." This is great is you re going on vacation or if you are storing them up for sale/gifts.
I just keep my SCOBY hotel at room temperature and feed it about every 2 months with a small batch of sweet tea or starter tea (kombucha from the previous batch). It is a great source for backup SCOBYs if something should go wrong, and for strong starter tea for your next batch.
Really enjoyed that collab!
Starting with my first infusion of bai mu dan and meileaf video comes along the way. Weekend saved!
Happy new year to you all. Cheers!
I made a batch with green tea and ended up with a green slime under my scoby is it ruined.
What about stainless spout ,on jar
Wow just found your channel after searching matcha and I am so impressed !!! It is one of my New Years resolutions to make my own kombucha ...Keep up the fantastic work & thank you!! 👏👍🙏😃
Perfect timing for that video. I wanted to try out to make kombucha by myself a weeks after i discovered the video from Brad Leone.
Our recipe is at meileaf.com/article/how-to-brew-kombucha/
Could you make kombucha with a tea and mate blend, eventually only using mate?
Also great demonstration! Love the “apple juice” taste test, really shows the robust nature of the brew... some people like to coddle their brew, using distilled water, avoiding tea bags, etc
I have a question, if in the end the tea needs to be cold enough not to kill the bacteria from the cellulose, would it work better if you do a cold brew instead of the traditional hot brew? Thanks!
why big brands are more satisfying than local small breweries kombucha. I find local are sweeter and weaker, can you throw some light on this.
I made kombucha before, but I didn't find many flavors I liked. Also, one time I opened a bottle during the 2nd fermentation and it popped open very quickly and kombucha spewed all over the place. After that, I got nervous when opening bottles. The best flavor I got was lemon and mint. It was pretty refreshing except some of them I put in a little too much lemon juice and it was too sour. I might try again at some point, but for now I just drink regular tea and once in a while buy a bottle of kombucha.
What about brewing your tea for 24 hours (or just overnight) where you add your loose leaf tea to the boiling water and come back when the entire batch is cooled.
I brew my tea and let it sit overnight. Learned that from some Australian guy on a RUclips video. It makes a strong tea and my brews come out good everyvtime.
One of my secrets is to let the buch go longer and get more acidic. I bring it back more sweet during 2nd fermentation. Butch has a sweet & vinegar complex. Add a little lemon, ginger, and sugar and the buch comes out fantastic with a lot of fizz.
This would make too strong a brew in our opinion. It's always better to do a lighter brew and if you want to add more tea flavour, do a cold brew infusion post fermentation.
So helpful! Thank you both for helping a newbie.
how can kobucha after fermentation would be not alcoholic??????
Has anyone tried using hojicha for their kombucha? I personally like the molasses taste of hojicha
Excelent video, thanks a lot! What do you think about cold brewing your tea for kombucha making, or also in general terms.
I´ve been cold brewing my tea all night long for a few years now and I've had great results, though I'm not a tea expert... Thanks!
I cold brew my tea overnight as well for kombucha and I'd like his opinion as well!
That's a great idea! Softer flavour but takes too long on a commercial scale!
@@jarrkombucha1090 thanks for answering! In fact, I think it´s far more efficient from a time and energy perspective. You can brew overnight without using productive time in the process and the next morning you just take out the tea and you´re ready to go.
No energy involved in boiling the tea nor cooling it down again.
I also produce kombucha for selling (@armonikombu ) at a handcraft level, not industrial, and for me it has been a win win.
Greetings and best luck!
You don't want to contaminate the batch with non-organic tea.
What is with Mate? Will you bring out your own Mate or make a video about it?
No plans on bringing our own Mate but we will eventually make a video.
I just clicked on this to say IM GLAD IM NOT THE ONLY ONE WHO REFERS TO IT AS BOOCH ALL MY FRIENDS THINK ITS WEIRD
Will have to try making some. Nice video.
Good video! How about doing multiple infusions and combining all, say 8, infusions into one liquor for the kombucha? Will that not add more depth? Perhaps one could do this with the little premium tea you add?
Yep you can do that but it doesn't change the final flavour enough to warrant doing it on a commercial scale. Kombucha actually tastes better with a lighter brew. If you want to add more premium tea, it's actually better to cold brew post fermentation as Don has done with our collaboration.
London seems awfully nice in January! ;)
I remember giving china life in Camden a baby kombucha scoby to grow.
Wow very interesting tea! Don't really know there is such tea like kombucha
Happy new year. Greetings from Wuppertal/Germany!
Aus wuppertal? Cool! Ich komme aus niedersachsen 😁🍀
Frohes neues Jahr
@@teaandphysics3846 Wünsche ich Dir auch. Schöne Grüße nach Niedersachsen!
Frohes neues 😅
The kombucha industry is really in need of serious tea heads.
This is one of the bestest video of making kombucha
Make it with coffee too?
I've tried this. It worked. I didn't like the flavor though.
Am I the only one that spotted a few serious kombucha fails here?
Just a few were: not having clean hands before sticking hands in to squeeze tea bags, both guys straight up drinking from the same jar the scoby is supposed to grow in, **plus telling the audience several times to carbonate their booth with a soda stream-?!
Anyone that has brewed booth (or owns a soda stream!!!!) might cringe at a few things in this video. They’re both sweet guys, but, I’ve got more questions than answers after watching.
**Never use a soda stream to carbonate anything besides water unless you WANT an explosion in your kitchen.
Signed,
The girl that tried re-carbonating Prosecco once - it’s still on my ceiling.
Thank you for talking about the sugar
Hello, you know so much about tea. Why not directly sell good tea? I am in the tea business, and our family does wholesale. Would you be interested in collaborating with me?
Hi! My first batch went really well but this batch has a bile-like smell. It’s on the first fermentation. Should I toss it? Any suggestions as to why this happened?
Do you mind sharing what sort of carbon extraction unit was set up in the fermentation room?
Would love to hear some information about Jun Kombucha :)
Check out NUNC Living in the UK!
It’s weird more people don’t like higher alcohol contents, it gives a slight taste of sweet wine. I’m gonna start doing a second fermentation with an airlock.
So, batch brew is almost like continous except is doesnt have the solid scoby in it? Its the same starter liquid one uses, as I understand it.
thanks for a great video, i was wandering what is the amount in mililiters of kambucha that was added?
Adam is a hottie!!! Nice video!!
Quick question.I just checked those so called Ph Chlorine dip test strips on internet and chlorine is not recomended to SCOBY. Am I right thinking it would be safer to use Ph tester pen instead?
what S.C.O.B.Y I had to rewind a few times .. I didnt see any scoby in that liquid ?
The liquid is a symbiotic culture of bacteria and yeast. No need for the cellulose pellicle. There's enough life in the liquid.
What food does the kombucha pair well with?
So does every scoby derive from the original in China?
Hey I love your videos, I was wondering what is your favourite tea?
Uh.. I was actually searching for this! 👌 Anything + tea should be under Don's educations. 😁
Wow, so early here again, and I didn't even press the bell!
Although you totally should, press the bell notification button now!
are the tea tested for heavy metals and halogens ?
Fruit flies can get through cheesecloth. Use a clean old tshirt instead
Great video! The only question I have is, if it's affecting anyhow the quality of the final tea/its taste doing very concentrated tea brew and then diluting it with a cold water? As far as I know, some of commercial kombucha producers don't do it because of this exact reason.
anybody know if i can when i make tea for her add one of those herbal drinks like mint or camomile?
allsoo i got one tea it has milion of dried fruit bits and leafs apple,mango,pineapple. and condensed milk is the milk a problem?
Great video as usual...and I love kombucha 😍 but I don't even want to try... I know I would kill the scoby 😢😢😢
Actually it is quite easy to keep a healthy Scoby as long as you follow a few simple rules.
@@MeiLeaf I'm sure it's true but everytime I tried to do something with fermentation etc I ended up killing everything 😂😢 that's why I'm sparing the scoby this time 😇
Good video
How do I create a liquid scoby instead of using the cellulose one?
As far as I understand it, you can use the Kombucha you already made. Use on one liter of water 250 milliliter of the old kombucha. This high percentage of Kombucha is called liquid scoby. Stir it well in the sweetened tea. Success!
Question so I want decent quality tea but I don’t want to spend a fortune what websites do you recommend I just got some of adagio tea is that alright
If it is for making Kombucha then I assume that adagio has a decent pure green tea.
Mei Leaf yeah not specifically for Kombucha I’ve recently started getting into tea so I’m not 100% sure what websites are good without spending a fortune but thanks
Cookie8506 Gong Fu Cha on Facebook is a good group to ask.
isnt scoby hotel a form of continuous brew?
Scol hotel 100% vinegar
Can I use puer tea?
Why Green tea vs black tea?
Did someone try to use pu-erh tea for kombucha?
😮😅😅
Starting to use an inexpensive ripe puerh
>tfw every other babushka used to have "Tea Mushroom" in her house when you were little
>tfw you were very wary of drinking that canned pancakes' juice
>tfw now suddenly 20 years later it's a trendy drink for hipsters called "cum-butcher", with a price of a decent wine
>tfw some local folks with long-lasting babushkas start-up the manufacture of this stuff for "organic food" stores
>tfw youtube algorythm suddenly feel the need to suggest a video on your childhood horrors
What age do we live in...
Cheers from a stray russian passing this channel by! Maybe next you'll rediscover the beauty of the kvas or its asian analogues for the londoners.
Tasting directly from the jar added some bacteria cocktail to the brew 🙄
He also pulled out the tea bags and squeezed water out of them using his fingers.
Could you maybe shut up and let the guy in the white t speak??!!
2nd