Amazing video.

Thank you so much for sharing. I wonder how come your starter looks so yellowish...mine is dark brown. Is it because you use only green tea?

It takes WAY longer for me when brewing this. It's not too cold at my house or anything, but it takes at least two weeks always.

Brilliantly done. Wishing I’d seen this before ordering SCOBY

Thank you

my large glass vessel has a metal tap at the bottom, will this still work??

I had read that Honey should not be used because it is anti bacteria. But you mention it can be done with honey 🤷‍♂️

Why can’t you use a jar with a tap? 1:07

What a great video. Please come back for more videos 🙌

Sooo, sort of like a sweet vinegar that once bottled and set out at room temperature becomes an alcohol free champagne.

Love it

I hear alot of people say to stir your kombucha after it brews and before 2nd ferment . Your video said try and leave the yeast on the bottom ? Is this correct ?

Part 2?

Won't mixing the yeast in make the kombucha faster? Also wouldn't adding the scoby do the same thing and make it faster? I know it won't be a consistent product and you would get more yeast later on. You can always leave it out later. Thanks

Your video kombucha recipe is the BEST!! Thanks for sharing!

I love your video and it’s sad you stopped to do more

After you are left with your Scoby and liquid, do you put these back in a jar and follow same procedures for feeding?

Salom Kakak aplod video tutorial secara lengkap kombuca dan di terjemahkan ke bahasa Indonesia

Your kombucha is really light in color and the scoby forms really fast. Mine is darker in color, and the scoby is really thin even after 7 days at 80F. It tastes great, and I've been brewing kombucha for 6 months so far. Just wondering why yours is so active...

Best guide I've seen so far

why no tap at the bottom of the brew jar?

Genial 😊

I am looking to up my production to include a small amount of sales. I am interested in how to maintain a SCOBY hotel while using the acidic kombucha for my kombucha fermentation. I am using your video for my recipe and process. Thanks again for a well explained process.

Those cans are made of Steel?

What do you mean reusing the scoby isn't consistent? I could understand that reusing the scoby vs using another bottle of kombucha to start a batch would taste different, but wouldn't using the same scoby (tea, sugar type, steep time, etc.) every time be consistent as well?

Gigachad selling kombucha and telling us how to make it at home at the same time, I tried one in the UK (not sure what brand it was) had mixed feelings but home made from green tea is something I will do for sure, thank you

I thought yeast was bad.

thank you

Thank you, how much sugar can I put at least in 1 liter of tea?

elderflower, honey.... is antibacterial. any antibacterial is not good for kombucha

I am a little confused. Why not save and reuse the scoby?

Why are you against mixing?

how to make kombucha like big brands, when I buy from local breweries or when I make it at home its sweeter and not as satisfying as big brands, can you explain what the difference in process is.

Hi! Thanks for this, best video out there on making kombucha. Just having some questions about shelf life etc. After you set aside a new starter, how long before you have to use it for the next batch? Where should I store it? Is it better to keep in the fridge if I dont use it for 2 weeks? Close lid or just a cloth? Thanks in advance :)

Thanks a lot! ❤️

This is great and the humor in the video is great. Thanks for the video.

Nice video, very helpful at dispelling myths. I brew 4 liters of Camomile and 4 liters of Rooibos booch every 11 to 14 days here, at home, in the UK. For each 4 liter batch I use 14 Aldi or Lidl 'tea'-bags, 240g white sugar and I re-use the scoby while peeling the bottom layer off and discarding from time to time to prevent it getting too big or old. For F2 I add 120g of sugar to the Camomile and bottle for carbonation. For the Rooibos I add a 1 liter tetra-pak of Rubicon fruit juice (any preservatives present have little to no effect on hindering carbonation) and we cycle through either Mango, Guava or Pineapple-and-coconut for each batch... the Pineapple and Coconut batch has a little sugar added to help carbonation. I bottle into Grolsch flip-top bottles (440ml). I also keep a scoby-hotel going in a 1.4 liter jar that I feed sweet black-tea (3 tea-bags and 2 tablespoons sugar) and I use this for adding to each starter to give a little extra help at the start of each batch. I settled on these methods after experimenting for a while and I've been brewing constantly for close to a year now and my family and I love it and have our daily drink of booch after dinner while settling down infront of the tv. I'm particularly fond of the fizzy Camomile which I tend to let go slightly longer as I love the sourness of my longer F1 stage, although in the summer I had to shorten this to around 10 days or so. I hope this gives people some ideas to experiment with, along with your videos (which I hope you'll be back to making soon) Farvel og pas på

Hi, I just found your video and I think is the best one on youtube! I tried my first attempt to make kombucha using your recipe but now I'm at day 6 of the fermentation anche there still no scoby. There is a white surface on the top, but it's not scoby, it's not solid yet. What do you think is the problem? Should I wait more and how long before try to start again? Thank you!

thank you for speaking slower than I expected (no rap) 🙏

Nice video guys, but how do you guarantee that the drink is alcohol free (>0,5%)? Cheers

Golly gosh.. I've been making kombucha on and off for years but this is the very first video I watched on the topic! Learned so much... and will now refine my technique so I'm making even better buch!

So happy I found this channel! Any plans to make a video on secondary fermentation recipes?

Hello from Canada 🇨🇦 and thank you for this! I’ve been home brewing kombucha since 2016 and have sold and given away many a SCOBY and starter! I have been scouring KZfaq trying to find simple, basic instructions for home brewing kombucha like I do, so that I can send it to people who I share my kombucha starter and SCOBY with. You’re the first one I’ve found that says you don’t need the SCOBY to brew! 👏🏼 I did an experiment recently: brewed 1L with 1 cup of starter, and 1L with just the SCOBY. Both worked and seemed to taste the same.

Hello! I read about during 2F excess carbonation may explode the glass bottle. Would you be kind to share what are the important things to look into in order to store them in a canned bottle like you please? Thanks!

Thank you for sharing! May I know how do you prevent unpasteurised kombucha from fermenting when in a sealed can instead of a glass bottle please?

Love your product, peeps! I've been making kombucha at home a couple of years back, and now want to come back to this lovely (and delicious) practice. Thank you for putting this video out! Very clear instructions and a fast process indeed. I thought you needed a scoby to start and use black tea. Learn something new every day. 🙃

Mine becomes around 3.5% alcoholic I’m trying to get to the .5% any suggestions?

Great 👍 👌 👍

I love how clean your facility is

Great video. Learned something that I'm going to try today: SCOBY isn't necessary for starting a fresh batch, a SCOBY is a result of the fermentation. Thank you