Happy to hear and thanks for the kind words :)

Thank you :)

More to come. Any requests?

Also, is there any possibility that you'd distill these instructions into a text based recipe? For bonus points, you could even release it under a Creative Commons license! ☮️

@@pdoherty926 Thanks Pete. We have a new website launching in 3 days...with a text based recipe making an appearance for sure. CCL is a good idea. We want everybody to make good quality kombucha no matter where you are :)

Hi Alexandre. Thanks a lot. Let us know if it still doesn’t work with that natural carbonation using our method. We have a full episode on secondary fermentation coming soon so stay tuned :)

Thanks Alexandre. Keep us posted...and bottle before it gets too sour ;)

Thank you :)

Hi Christoffer. Thanks for the nice words. Try 20-25% dried elderflower ;)

Thank you!

Hi Fabien. Thanks :) The kombucha in the jars on the trolleys is the f1 kombucha we use as starter when we ferment in the big tanks. Each big tank gets about 12% finished kombucha from the jars. Hope that makes sense :)

@@eric-lsk7083 ahh brilliant! That makes perfect sense! So you use F1 to make starter, then do you discard the floating SCOBY? What do you use to make another batch of starter? Thanks for replying! ✌🏼 just wondering why you wouldn’t save 12% of the main fermentation?

Let us know how it goes :)

@@eric-lsk7083 It worked wonderfully but 2nd fermentation isn't causing bubbles but scoby is growing in the sealed bottles.

Hi Mariana. Thank you :) We force carbonate our kombucha. This helps with consistent bubbles and also reduces the risk of alcohol forming in the can.

Hi Christian. Thank you :) When using only the liquid as starter, we know exactly how much we are adding and exactly how old it is. The same amount of starter at the same pH every time helps a lot with consistency. We do not recommend stirring before reserving starter or bottling because excess yeast collects at the bottom of your fermentation vessel. If you stir and mix before reserving starter, you will have a different balance of yeast and bacteria, which means your kombucha brews will change over time. The flavor and yeast/bacteria balance of the liquid before stirring is what we try to reproduce every time. Hope this helps :)

@@eric-lsk7083 sound answer, Eric! Thanks a lot for spreading knowledge :)

We collaborate with Copenhagen University and periodically test our product using an HPLC machine....very accurate :)

Hi Enthel. Glad you like the video :) Regarding stirring, I don't recommend it before setting aside starter for a new batch. This helps keep the yeast under control over time. But after setting aside starter, stirring becomes more of a personal preference. I prefer the more acidic, less yeasty flavor, so I do not stir. But if you are struggling to create bubbles in the bottle or prefer the yeasty flavor, go stir crazy ;)

Thanks! Usually yeast would settle at the bottom of the jar. If I want to set aside some for the next batch first then bottle the rest, how do I get the yeasty parts out from the bottom then?

Hi Breandan. Don't think of the scoby as being responsible for inconsistencies, but rather keep in mind that only using the finished liquid has some advantages. It allows you to 1. add a uniform starter liquid, 2. know exactly how much you are adding and 3. know exactly how old it is. The more things you can keep consistent, the more consistent your kombucha will be. Hope this helps :)

Around 2 weeks. We aim for the pH we want, so give or take a few days

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Hi Juan. How many grams per liter of sugar are you starting with? You may have too much residual sugar trapped in the bottle with your active yeast. Try bottling without mixing your finished kombucha and few days less in the bottle. Hope this helps and keep us posted!

Hi Jacob. You can try just about any combination and creating your own blend is part of the fun. Sencha has a nice clean flavor without much bitterness. But you can also go to a local tea house and smell all the different options they have. No matter what you choose, I would definitely recommend experimenting with dried elderflower from ASA or fresh elderflower that is in bloom right now. Happy picking!

Hi Gla. You have two options: 1) pasteurization or 2) sterile filtration. We recommend avoiding both options. Embrace cold-chain and keep things alive and unpasteurized :) Hope this helps!

@@eric-lsk7083 hello , does it really stop the activity of bacteria if it keep cold bec. It seems that it still has activity even if my kombucha is in the fridge.

Hi there. This is a common issue when using teas with added oils or flavoring. Try using an unflavored, organic tea and see if that helps. Keep me posted :)

@@eric-lsk7083 I realise i was using non organic tea. But i have started new little batch with organic tea. now it smell pleasant from upper jar, but still waiting until day 14th to stir it. because the more stink when i stir it on previous batch. Thankyou so much.

Hi. I just found new case. The smell&taste good(normal) but the liquid is thicker( a little viscous). Is it get sick ? Should i toss it all? Thankyou🙏

There could be benefits to eating the scoby...at least stronger jaw muscles ;)

@@eric-lsk7083 🤣

Hi Micah. Coming soon...promise!

You need cold kombucha, a tank that can handle pressure and a tank of CO2. We use CCT tanks here in our brewery, but you can also use a Cornelius keg. Hope this helps :)

Coming soon...promise :)

@@eric-lsk7083 cool :)

We recommend avoiding jars/containers with a tap at the bottom. The materials used to make the tap and seals are often cheap plastics that are not designed for contact with acidic liquids. We highly recommend using a Weck Tulip 2700ml jar instead. It makes a good amount and also encourages following the steps in this video so you have the best tasting kombucha at home. Hope this helps :)

@@eric-lsk7083 mine is metal. Not plastic

Metal reacts with acids. Use glass

@@akbananachucker2441 not if its is stainlass steel. Iron yes. But not stainless steel.

@@mortenthoms who told you that lie? Their chromium content isn't enough to form a protective layer. It'll start to break down and while you can't see it you will also be drinking it. Try it and let me know how it goes 😂👍