Agree. I hate when vloggers start talking about their dog for example. I don’t care how cute your dog is or how much he wants to go for a walk. I clicked on your video because I want to learn how to make kombucha🤦🏻♀️
She's easily the queen of kombucha. I've gone through like 10 other content creators at different times and always come back here because her content is quite literally close to perfect :)
I started brewing Kombucha a few months ago and inspired by your videos. now my friends and some neighbors are waiting for that time of the month when I try new flavors. Thank you so much for sharing with all of us!
"And if you want to know which type of mason jar gives the best flavor, I have a video about that" -- she has a video for every single thought I swear 😅 most thorough tutorial channel ever!
Thank you for stitching up this kombucha universe for all - starting from novice to the experienced brewers. Appreciate your hardwork and really grateful for all the informative and fluent videos with tips galore! Starting my kombucha journey soon! 🙏🌺🌼🌺🍀
I just found your channel and you explain kombucha making so very well. Thanks for that. I so very much appreciate that you don't subject your audience to all the stories about your grandmother and get right to the point. I have made kombucha in the past but watching your channel has given me a whole new perspective. Again,, thanks so very much.
Hi! thank you so much for all this amazing information! I just got my first scoby from a friend yesterday and I am so looking forward to trying different flavours when the first batches happen. A tip for pealing ginger : use the side of a tea spoon to scrape off. Really, it works! and you don't loose so much of the ginger as with a pealer. Also works for turmeric root too! Cheers!
I just sat down to take a break after flavouring 4 gallons of kombucha!! I’m excited about the flowers and herbs video. I’ve been using lavender and honey together, I think it’s just so delicious but I have a very hard time getting it to be fizzy. Having the right proportion of honey for flavour but also getting enough sugar to make it fizz without it being too sweet is challenging. Any suggestions you have would be welcome! Also, am curious whether it’s possible to use things like coffee, vanilla, chocolate (maybe they might not be good) I’m a new brewer so just haven’t time or bravery to really experiment a lot. Tonight’s flavours were mango lime and cranberry ginger. Thanks for the tip about going to internal grocery stores to find less common fruits. Love your channel, and good for you leaving the blooper in!
I played around with storebought juices and never had good results. Now I know why - shelf-stable pasteurized. Makes total sense. I tend to puree fresh fruit whenever possible, but now I know when I want to add juices, stick with the refrigerated section.
I'm finally ready for my first time doing a second fermentation! I've just prepared fresh ginger, pear and apple with a little bit of sugar. Wish me luck!!!
Just started making Kombucha and your videos are excellent in helping me flavor my Kombucha. You really cover all the oprions to flavoring and your instructions are so informative and helpful.! Looking forward to learning more about this process.
I love your tips... I learnt how to make kombucha with your videos, thank you. Here are a couple of tips that might help you. If you like hot ginger keep the peal if you can. If you pull a pineapple leaf from the top and it comes out easily it's ripe. BTW mango mint and ginger is my favourite. Also blue berries and rose water yummy
Thank you for the video! My second fermentation is almost done now, but I'll soon go shopping for the next one, and will be definitely using your tips!
I'll have you know i ordered everything I needed to start making kombucha, thanks to you and your wonderful videos. Thank you so much for the inspiration, I'm looking forward to experimenting with fermentation and having a much happier gastric microbiome. ❤️
You don't need to blend the fruit if you don't want to. I usually just drop about a third cup of whole frozen blueberries into the jar. Fruit is very porous and it doesn't have to be blended. The sugar in the fruit will still be consumed during fermentation. The blueberries (or whatever fruit you use) will have no sweetness after the second ferment is over whether you blend them or not.
@@leilabekly No. Sweeteners won't work. You need actual sugar to create carbonation. Much, but not all, of the sugar will be consumed in the chemical reaction which makes the drink carbonated.
This channel has given me all the information I've needed to make and brew Kombucha! So, thank you for all these videos (I also bought you a coffee ☕). I've recently found some passion fruit pulp and cant wait to try it out! The same place also had a few other pulps like soursop, papaya, guava, naranjilla and tamarillo. I thought to pick them up and give them a try also. Have you used any of those before? Some of my favourite flavour combinations are blood orange + mandarin + ginger, pom juice + lime juice + ginger and lavender (I make a strong tea concentrate) + blueberry + acai (I have a powder I use). I have high hopes for the the passion fruit pulp as well as the soursop one! We shall see! Thank again!
I actually used to allow comments on my old videos, but disabled them last year because I was getting way too many hateful (racist/sexist comments) that had nothing to do with my content/kombucha. If that keeps happening, I may close comments again because it's really not worth the toll it takes on my mental health.
My daughter's favorite flavor combo is cucumber and mint (I juice them) and my husband prefers apple with rose water. I haven't found a favorite yet, I kinda like them all!
I most certainly appreciate your abundant creative knowledge of kombuchas! I’m quite grateful for what I’ve learned so far! When I’m through watching your videos I undoubtedly will ask you for tips, if I don’t find what I’m looking for. That’s if it’s alright with you.
Love your videos! Mango 🥭 has been our favorite, but wanting to try some new flavors. This video was very helpful! I’m looking forward to the links to come! Do you have a video on making ginger ale?
Thanks for this! I haven't considered adding sugar to 2nd ferment cause even without, I have massive carbonation (yesterday, my apple-ginger went crazy when opening and half of the bottle ended up on the wall even after more than 24h in the fridge). But I'll give it a try to balance out my flavours. Can't wait for your upcoming videos.
I am so glad I discover your site and learn more about flavoring. Do you put the fruit flavored Kambucha on the counter or in fridge? I usually let my fiets fermentation stand for 10 days. How long should it take for second with the fruit or els?
My all year round combination is ginger lemon. I finely grade Ginger and lemon peel, add lemon juice and it’s great! Now it’s the season of elderflower, and I combine flouretes with strawberries. I also use whole fruit pieces chopped most of the time, it gets a bit milder flavour. Whole sour cherries are one of my favourites.
@@riascholtz3030 yes, for other herbs like thyme and rosemary I could use dried ones, BTW you could try fruits like strawberry, raspberry and blueberry with honey as well, I use frozen ones, they very good as well
You're fantastic!!! I've been binging watching your videos for a few days and you've taught me so much! Thank you so much for sharing your amazingly in-depth knowledge. You're a natural teacher :-)
I have found that strawberry makes the kombucha very fizzy. I usually add some sugar to my second fermenting to boost the carbonation. I like to think of it as méthode champagne. In the fall I like to flavor with ginger. My Chinese friends all tell me that ginger tea for a month before cold weather keeps one warm. I usually don't puree or juice the ginger a couple of slices with the skin removed directly in the bottle works great.
Thank you for showing me the way to make the kombucha even more tasteful than it is already :-) … I use it mainly for the health of my body and that is why I was shocked by your remark >> microwave it; please do some research on the dangers of microwaved foods and drinks …
Thank you for sharing your valuable knowledge. I am new to making kombucha. I do not want to purchase a juicer but pineapple seems to be my favorite flavor so far. I put it in a blender but it comes out very foamy. Then I put it through a sieve to take out the pulp. Is this step necessary or can I use the juice as is after it comes out of the blender? Thank you!
why can't I use a scoby that's been exposed to fruit to brew new kombucha? I had to start from scratch with 2 bottles of synergy for my starter. I couldn't find the raw unflavored in stock in any store. I had to start mine with watermelon flavor. it's only 3 days in and bubbling nicely.
You presentation is clear which makes it easy to follow. A concern is that you are working with and teaching others to use SCOBY/bacteria/yeast that always has the potential for inadvertently creating toxins, so I would like to see some attention to safe food handling, such as a focus on the need to sanitize as well as hair tied back. Ty for an interesting tutorial.
Adding purees makes the kombucha develop a new slimy sludgy icky texture on top and at the bottom and when you strain it all the fizz leaves. I just add the flavoring leave it a few days and then bottle and ferment. So I have the flavoring but without the ickies.
Hi I've just started making kombucha again and needed a few reminders so started looking at your videos, now I'm going to try and play with flavouring them. your juicer looks really good can I ask the name of of yours please, thanks for all your help
Hi Michael! Thanks for watching! The link to the juicer + all my recommended materials is in the description box of the video. Here it is for easy finding - mine is the slightly older version of this juicer: www.amazon.com/gp/product/B003R28HWQ/ref=as_li_tl?ie=UTF8&tag=youbrewkombuc-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B003R28HWQ&linkId=fbe2105a13bb101d1288b5c5a4b18692
I love your channel! I have a 2 gallon first fermentation going right now and I have a question: If I want to do a second fermentation with flavorings that don't have sugar, is there a certain amount of sugar to add to ensure it makes enough carbonation? Like 1/2 tsp per bottle, or something like that?
Of course! Sorry I forgot to do that, and thank you for the reminder! :) My juicer is the older version of this Breville model -- this is the updated one: amzn.to/2PCeghR
Haha! We sit and watch your amazing workflow ... hey wait... pineapple is gonna overflow. Nice recovery! You're so darned cute. I really enjoy your channel!
The only time I have had success with shelf-stable juices has been with Welch's grape juice and Black River pure tart cherry juice. My current favourite is using the tart cherry with lime, I usually add a tsp of sugar since the juice is not very sweet. Love your work, thanks for all your help on my brewing journey!
Thank you so much for your videos! I watched this one and the one where you flavor the kombucha. I have made my first batch of kombucha and it should be ready in couple weeks. I didn't know how to flavor the batch so your videos were really useful. I will let you know how it turns out!! By the way, I love passion fruits too! I lived in Colombia and every chance I got, I bought fresh passion fruits. I will probably have to buy the frozen juice here in the US.... Although, I have seen some fresh ones at the market but they are pretty expensive.
We like using organic dried Elderberries, dried lavender flowers (great relaxer Kombucha), dried Hibiscus flowers, fresh apple pieces with a cinnamon stick and 3-4 raisins, dehydrated Goji berries. Has anyone tried any of these for their second fermentation? Someone had mentioned using 3-4 raisins in each second fermentation bottles to help carbonation. Do you agree? Thanks so very much for making this video...it was VERY helpful. It’s been awhile since I have seen you! Btw....I own four Ninja small kitchen appliances and absolutely love their products.
I don't use them as often as fruits since the results tend to be funky at times, but I have experimented with herbs. Hibiscus flowers is something I've not found around here, but I do use loose hibiscus tea which is a winner. Lavender or rosemary is also a great combo with crushed juniper berries for it makes a nicely flavoured gin-bucha :) Yesterday, I made a apple-kiwi but I don't tend to use apples all that much. I'm not really fond of the taste of the finished product. My apple-cinnamon two autumns ago was gross and I threw it out.
Those flavors sound amazing! I generally don't find that the raisin tip is worth doing. I won't say it's ineffective, but I find that just using fresh fruit purees or adding a little extra sugar does more for carbonation than adding raisins (which I never really have on hand). But it's all up to personal preference and different SCOBYs, so if your batches carbonate well with raisins (and not sugar), go with whatever makes your kombucha happy! :)
Does it matter if the fruit purée / juice is cold when adding it to the kombucha during the second fermentation bottling process? Or Should everything be at room temperature?
Doesn't matter if it's cold :) -- adding it to the room temp kombucha stabilizes the temperature well enough where it's not necessary to have everything room temp before mixing
![YoungBoy Never Broke Again - Missing Everything [Official Video]](http://i.ytimg.com/vi/dTYeMZGzOzw/mqdefault.jpg)
You’re better than ALL the other kombucha instructors! Expert flow of logic, editing, and best of all you never ramble!
I know! I couldn't figure out who would even thumbs down her videos, but it's obviously the other boucha vloggers LOL
I agree!
Agree. I hate when vloggers start talking about their dog for example. I don’t care how cute your dog is or how much he wants to go for a walk. I clicked on your video because I want to learn how to make kombucha🤦🏻♀️
Yes!!!!!
She's easily the queen of kombucha. I've gone through like 10 other content creators at different times and always come back here because her content is quite literally close to perfect :)
I’m not gonna lie. I was starting to think you were just inhumanly perfect. Then the pineapple juice overflowed🍍 😂
😂
lol 😂
😊
I started brewing Kombucha a few months ago and inspired by your videos. now my friends and some neighbors are waiting for that time of the month when I try new flavors.
Thank you so much for sharing with all of us!
Glad you're back! Your videos are so informative and well thought out.
I'm glad you find them helpful! Thank you for watching :)
"And if you want to know which type of mason jar gives the best flavor, I have a video about that" -- she has a video for every single thought I swear 😅 most thorough tutorial channel ever!
SUPER excited for Tepache video!
Also, this is hands down the highest quality + most informative channel on kombucha there is, so thank you SO much! 💛
Thank you for stitching up this kombucha universe for all - starting from novice to the experienced brewers. Appreciate your hardwork and really grateful for all the informative and fluent videos with tips galore! Starting my kombucha journey soon! 🙏🌺🌼🌺🍀
I just found your channel and you explain kombucha making so very well. Thanks for that. I so very much appreciate that you don't subject your audience to all the stories about your grandmother and get right to the point. I have made kombucha in the past but watching your channel has given me a whole new perspective. Again,, thanks so very much.
This channel is a goldmine. Thank you!
Hi! thank you so much for all this amazing information!
I just got my first scoby from a friend yesterday and I am so looking forward to trying different flavours when the first batches happen.
A tip for pealing ginger : use the side of a tea spoon to scrape off. Really, it works! and you don't loose so much of the ginger as with a pealer. Also works for turmeric root too!
Cheers!
Excellent job …. Easy to follow and your presentation style is professional and informative! Thank you!
I just sat down to take a break after flavouring 4 gallons of kombucha!! I’m excited about the flowers and herbs video. I’ve been using lavender and honey together, I think it’s just so delicious but I have a very hard time getting it to be fizzy. Having the right proportion of honey for flavour but also getting enough sugar to make it fizz without it being too sweet is challenging. Any suggestions you have would be welcome! Also, am curious whether it’s possible to use things like coffee, vanilla, chocolate (maybe they might not be good) I’m a new brewer so just haven’t time or bravery to really experiment a lot. Tonight’s flavours were mango lime and cranberry ginger. Thanks for the tip about going to internal grocery stores to find less common fruits. Love your channel, and good for you leaving the blooper in!
I did follow your steps three years ago and then i stopped and now im back to your channel again, very informative. Thank you ❤😊😊
i am new to kombucha making and i love love love your instructions!! so thorough!
You have a great presentation of how to do Kombucha!!! Thank you so much.
So glad I could actually see in detail how it's done. Thanks! love your videos/website!
I played around with storebought juices and never had good results. Now I know why - shelf-stable pasteurized. Makes total sense. I tend to puree fresh fruit whenever possible, but now I know when I want to add juices, stick with the refrigerated section.
I'm finally ready for my first time doing a second fermentation! I've just prepared fresh ginger, pear and apple with a little bit of sugar. Wish me luck!!!
also, I've noticed that organic ginger is indeed spicier than non-organic ginger stalks.
happy brewing (:
thanks so much!!
I was going to flavor my kombucha today! PERFECT TIMINGGG
Love it! Always look forward to your videos ☺️
Yay! Thank you!
Love your instruction and your energy!
Just started making Kombucha and your videos are excellent in helping me flavor my Kombucha. You really cover all the oprions to flavoring and your instructions are so informative and helpful.! Looking forward to learning more about this process.
Angelica, you are a wonderful ambassador for Kombucha. As I enter the craft I am using your guidance. Many thanks.
I’m so excited!!!! I can’t wait into I do my second fermentation!!!!!!
I love you more with each video and helpful tip - Thank You!
I am new at this again, so thankful. For all of your videos
I love your tips... I learnt how to make kombucha with your videos, thank you. Here are a couple of tips that might help you.
If you like hot ginger keep the peal if you can.
If you pull a pineapple leaf from the top and it comes out easily it's ripe.
BTW mango mint and ginger is my favourite. Also blue berries and rose water yummy
Just in time. My first fermentation is done tomorrow.
Thank you for the video! My second fermentation is almost done now, but I'll soon go shopping for the next one, and will be definitely using your tips!
Love your presentation and incredible knowledge. Thank you for sharing.
I'll have you know i ordered everything I needed to start making kombucha, thanks to you and your wonderful videos. Thank you so much for the inspiration, I'm looking forward to experimenting with fermentation and having a much happier gastric microbiome. ❤️
You don't need to blend the fruit if you don't want to. I usually just drop about a third cup of whole frozen blueberries into the jar. Fruit is very porous and it doesn't have to be blended. The sugar in the fruit will still be consumed during fermentation. The blueberries (or whatever fruit you use) will have no sweetness after the second ferment is over whether you blend them or not.
Can I use sweetener Stevia or Erythritol instead sugar?
@@leilabekly No. Sweeteners won't work. You need actual sugar to create carbonation.
Much, but not all, of the sugar will be consumed in the chemical reaction which makes the drink carbonated.
@@bobcharles9461 I understand but when you want to add fruit in the last step, sugar is necessary? Because the fermentation is already done ✅
@@leilabekly Ewwwww NO
@Buen Provecho! Yeah cause you want it to fizz and be more probiotice-y the sugar gives it food to grow
This channel has given me all the information I've needed to make and brew Kombucha! So, thank you for all these videos (I also bought you a coffee ☕). I've recently found some passion fruit pulp and cant wait to try it out! The same place also had a few other pulps like soursop, papaya, guava, naranjilla and tamarillo. I thought to pick them up and give them a try also. Have you used any of those before? Some of my favourite flavour combinations are blood orange + mandarin + ginger, pom juice + lime juice + ginger and lavender (I make a strong tea concentrate) + blueberry + acai (I have a powder I use). I have high hopes for the the passion fruit pulp as well as the soursop one! We shall see! Thank again!
Run some additional apple through your juicer after ginger to extract all the ginger from the juicer! Great tips thank you!
ooh i love that!
Some new ideas for flavoring. Great!
Very insightful videos! Thank you! For how long kombucha last after the second fermentation if you use fresh fruit?
Thanks so much, you inspire me to start making my own kombucha‼️💕🎑🏂
Passion fruit is also my favorite flavor! I had no idea where to find fresh passion fruit, so I'm glad to see you use frozen!
Ooo! I’m interested in what you do with the citrus peels. Can you please link to that video when it becomes available?
Your videos are great. It helped me a lot with brewing my own kambucha. Thank you and keep going :)
Your channel is amazing, thank you sooo much!! best kombucha channel
Awesome video presentations & production. You two are an awesome team !
I started to brew kombucha thanks to you. And now I’m addict to it! Thanks! Greetings from Italy
Btw, I can’t get your book here in Italy.
Sorry about that, the distribution is all handled through my publisher, so I'm not really involved with which countries it's available in. :(
Oh girl! You FINALLY allow us to leave a comment on this channel!!! Welcome to 2021
I actually used to allow comments on my old videos, but disabled them last year because I was getting way too many hateful (racist/sexist comments) that had nothing to do with my content/kombucha. If that keeps happening, I may close comments again because it's really not worth the toll it takes on my mental health.
On my 7th day brewing...excited for my 2nd fermentation
I am making Kombucha for the first time, thanks to you!
My daughter's favorite flavor combo is cucumber and mint (I juice them) and my husband prefers apple with rose water. I haven't found a favorite yet, I kinda like them all!
what is your cucumber/mint ratio?
I most certainly appreciate your abundant creative knowledge of kombuchas! I’m quite grateful for what I’ve learned so far! When I’m through watching your videos I undoubtedly will ask you for tips, if I don’t find what I’m looking for. That’s if it’s alright with you.
You sound passionate about your passion fruit! I’ll have find out why!
Love your videos! Mango 🥭 has been our favorite, but wanting to try some new flavors. This video was very helpful! I’m looking forward to the links to come! Do you have a video on making ginger ale?
I don't have a video on ginger ale, but i'll consider making one :)
Excellent video!!! Thanks
I really like that blender.😍🤩
Love your videos! Made my first batch of Kombucha today ❤️😊
Thanks for this!
I haven't considered adding sugar to 2nd ferment cause even without, I have massive carbonation (yesterday, my apple-ginger went crazy when opening and half of the bottle ended up on the wall even after more than 24h in the fridge). But I'll give it a try to balance out my flavours.
Can't wait for your upcoming videos.
I am so glad I discover your site and learn more about flavoring. Do you put the fruit flavored Kambucha on the counter or in fridge? I usually let my fiets fermentation stand for 10 days. How long should it take for second with the fruit or els?
My all year round combination is ginger lemon. I finely grade Ginger and lemon peel, add lemon juice and it’s great!
Now it’s the season of elderflower, and I combine flouretes with strawberries.
I also use whole fruit pieces chopped most of the time, it gets a bit milder flavour. Whole sour cherries are one of my favourites.
Thanks for Your energy and information. 🎉🎉🎉
Yay, thanks for another very informative video. Really learned a lot from your uploads. Keep them coming. ;)
Another awesome video. Thank you so much!!!!!
Hi Angelica! We always love kombucha! 👍👍❤
Great video glad I found you have a great day thank you
I've been using honey and herbs recently, I found that mint and honey, basil and honey are the best mixes
Do you use fresh herbs?
@@riascholtz3030 yes, for other herbs like thyme and rosemary I could use dried ones, BTW you could try fruits like strawberry, raspberry and blueberry with honey as well, I use frozen ones, they very good as well
You're fantastic!!! I've been binging watching your videos for a few days and you've taught me so much! Thank you so much for sharing your amazingly in-depth knowledge. You're a natural teacher :-)
Thanks - This is an entertaining and informative video!
I have found that strawberry makes the kombucha very fizzy. I usually add some sugar to my second fermenting to boost the carbonation. I like to think of it as méthode champagne. In the fall I like to flavor with ginger. My Chinese friends all tell me that ginger tea for a month before cold weather keeps one warm. I usually don't puree or juice the ginger a couple of slices with the skin removed directly in the bottle works great.
Yum! And yes, strawberry is super fizzy :)
I love Ginger so i will start with Ginger. Thank you for your Great Videos. 🌺
Omg I love passion fruit but never saw it being sold like that. Thank you so much 🙏
Thank you for showing me the way to make the kombucha even more tasteful than it is already :-) … I use it mainly for the health of my body and that is why I was shocked by your remark >> microwave it; please do some research on the dangers of microwaved foods and drinks …
Thank you for sharing your valuable knowledge. I am new to making kombucha. I do not want to purchase a juicer but pineapple seems to be my favorite flavor so far. I put it in a blender but it comes out very foamy. Then I put it through a sieve to take out the pulp. Is this step necessary or can I use the juice as is after it comes out of the blender? Thank you!
why can't I use a scoby that's been exposed to fruit to brew new kombucha? I had to start from scratch with 2 bottles of synergy for my starter. I couldn't find the raw unflavored in stock in any store. I had to start mine with watermelon flavor. it's only 3 days in and bubbling nicely.
You presentation is clear which makes it easy to follow. A concern is that you are working with and teaching others to use SCOBY/bacteria/yeast that always has the potential for inadvertently creating toxins, so I would like to see some attention to safe food handling, such as a focus on the need to sanitize as well as hair tied back. Ty for an interesting tutorial.
Great video! Now I want to try it 😋
Adding purees makes the kombucha develop a new slimy sludgy icky texture on top and at the bottom and when you strain it all the fizz leaves. I just add the flavoring leave it a few days and then bottle and ferment. So I have the flavoring but without the ickies.
your voice sounds so nice in my speakers :)
Hi I've just started making kombucha again and needed a few reminders so started looking at your videos, now I'm going to try and play with flavouring them.
your juicer looks really good can I ask the name of of yours please, thanks for all your help
Hi Michael! Thanks for watching! The link to the juicer + all my recommended materials is in the description box of the video. Here it is for easy finding - mine is the slightly older version of this juicer: www.amazon.com/gp/product/B003R28HWQ/ref=as_li_tl?ie=UTF8&tag=youbrewkombuc-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B003R28HWQ&linkId=fbe2105a13bb101d1288b5c5a4b18692
Blueberry is our favorite 🙂
Do you wash your fruit before adding it to the kombucha for 2f? And do you ever zest the citrus and add the zest in?
My first strawberry and peach kombucha is delicious but didn’t watch your video on bottles and one bottle blew the lid off. Loving learning
Thank you. I am on my 3rd batch and loving it. I haven't seen anyone using grapes or grape juice in the F2, is there a reason for this?
I love your channel! I have a 2 gallon first fermentation going right now and I have a question:
If I want to do a second fermentation with flavorings that don't have sugar, is there a certain amount of sugar to add to ensure it makes enough carbonation? Like 1/2 tsp per bottle, or something like that?
I've tried just that and had great success.
Could you put a link to your juicer? Thanks!
Also, dried hibiscus flowers are a great kombucha flavor.
Of course! Sorry I forgot to do that, and thank you for the reminder! :) My juicer is the older version of this Breville model -- this is the updated one: amzn.to/2PCeghR
@@YouBrewKombucha Thanks! :)
Hi, when you use the frozen concentrate, do you add additional sugar?
I love basil in my kombucha! What would go with it as a second flavor?
Maybe basil and strawberries?
@@applegal3058 thanks
Haha! We sit and watch your amazing workflow ... hey wait... pineapple is gonna overflow. Nice recovery! You're so darned cute. I really enjoy your channel!
I got one made of glass belong to my Grandmother Mother I use it all of the time and just love it
you can juice the ginger using garlic press (if that device is available in the US), I also use it for juicing chili peppers
A great share. Thanks.
Thanks for watching!
@@YouBrewKombucha I also passed this lik to my daughter who is new at making kombucha
The only time I have had success with shelf-stable juices has been with Welch's grape juice and Black River pure tart cherry juice. My current favourite is using the tart cherry with lime, I usually add a tsp of sugar since the juice is not very sweet. Love your work, thanks for all your help on my brewing journey!
Thank you so much for your videos! I watched this one and the one where you flavor the kombucha. I have made my first batch of kombucha and it should be ready in couple weeks. I didn't know how to flavor the batch so your videos were really useful. I will let you know how it turns out!! By the way, I love passion fruits too! I lived in Colombia and every chance I got, I bought fresh passion fruits. I will probably have to buy the frozen juice here in the US.... Although, I have seen some fresh ones at the market but they are pretty expensive.
We like using organic dried Elderberries, dried lavender flowers (great relaxer Kombucha), dried Hibiscus flowers, fresh apple pieces with a cinnamon stick and 3-4 raisins, dehydrated Goji berries. Has anyone tried any of these for their second fermentation? Someone had mentioned using 3-4 raisins in each second fermentation bottles to help carbonation. Do you agree?
Thanks so very much for making this video...it was VERY helpful. It’s been awhile since I have seen you!
Btw....I own four Ninja small kitchen appliances and absolutely love their products.
I don't use them as often as fruits since the results tend to be funky at times, but I have experimented with herbs.
Hibiscus flowers is something I've not found around here, but I do use loose hibiscus tea which is a winner. Lavender or rosemary is also a great combo with crushed juniper berries for it makes a nicely flavoured gin-bucha :)
Yesterday, I made a apple-kiwi but I don't tend to use apples all that much. I'm not really fond of the taste of the finished product. My apple-cinnamon two autumns ago was gross and I threw it out.
Those flavors sound amazing! I generally don't find that the raisin tip is worth doing. I won't say it's ineffective, but I find that just using fresh fruit purees or adding a little extra sugar does more for carbonation than adding raisins (which I never really have on hand). But it's all up to personal preference and different SCOBYs, so if your batches carbonate well with raisins (and not sugar), go with whatever makes your kombucha happy! :)
Does it matter if the fruit purée / juice is cold when adding it to the kombucha during the second fermentation bottling process?
Or Should everything be at room temperature?
Doesn't matter if it's cold :) -- adding it to the room temp kombucha stabilizes the temperature well enough where it's not necessary to have everything room temp before mixing
Do u need to blend fresh fruits or can put them in pieces ?
Can i use store bought syrup / concentrate as flavoring?
Where did you get those blood oranges?! All the ones near where I live barely have any depth to the color
Great video
It’s funny you just started posting again because I also just got into to it too!!!!!
How much juice/ product do you put in each bottle for 2nd fermentation?
My favorite flavor is elderberry syrup. I also add a bit of hops to some flavors which adds a nice note.
YUM
Hello, Have you ever used a Vitamix Blender?
Not yet! We got this one as a gift but will probably get a Vitamix when it dies. Why do you ask?