Kombucha flavoring in second fermentation - 3 flavors
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- čas přidán 3. 05. 2024
- Kombucha flavoring in second fermentation - 3 flavors
In this video, I'm going to show you how to flavor your kombucha in a second fermentation. During a second fermentation, your kombucha will also get sparkly/carbonated. I will show you 3 flavor combinations, which are very delicious! But of course, you can make lots of other flavors as well. Probably I will share some more combinations in the future because I've lots of ideas for flavors!
You can find my other Kombucha flavouring video for 3 holiday/winter flavours here:
• Kombucha flavoring in ...
In this video (link below), I show you the first fermentation of (green tea) kombucha.
Kombucha is a delicious fermented tea drink. Because of the cultures in kombucha and also the sourness it can aid in digestion. Therefore kombucha Is nice to have before or with your meal, but you can drink it at any time of the day. Although I suggest not to drink it right before going to bed because kombucha can be energizing because of the black or green tea.
You’ll find my video tutorial for the first fermentation through this link: • Kombucha tutorial - Fi...
Happy fermenting!
Let me know if you made my recipe and if you like it. And/or take a picture of your creation an tag me if you share it on social media and/or use #NaturaMara. I would love to see your creations!
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Quick disclaimer: My English might not be perfect because I'm using 3 languages every single day. Please correct me in the comments below if I make some mistakes regularly so I can learn and grow :)
Thanks for providing such good content. Enjoyed watching your video and will try the Ginger Cinnamon too.
Hola, I just enjoy your demostrations. Awesome flavors. Will do the same. Thank you for sharing 👏😁
Excellent video, loved your flavours. Thank you for sharing these.
Thank you! 😊 I'm very happy to hear you love them! 😊
Tip: allow to chill in the fridge before opening. The yeast will settle down and you will not have to worry about it shooting all over the place and losing half the bottle. It happened to me when I first started making kombucha but once I learned that I’ve had no problems.
Thank you 😊 but it happened to me also when it came straight out of the fridge 😅 but yes not as likely as before it has been in the fridge 😊
The CO2 stays in solution better when the liquid is cold. The higher the temperature the more readily the carbon dioxide leaves solution.
Thanks for this video, I will try them all. They look delicious!
SyL Ch Nice! 😊 let me know how they turned out and if you like them 😊
Great flavors! I enjoyed this.
Thank you so much! I so happy you enjoyed them! 😊
Love your video, organized, seamless flow, easy listening, inspiring, to have such a creative and most colourful mind!
thank you so much!! That really means a lot to me!
Good video, thanks for taking the time to share
Thank you so much! 😊
Thank you
Very nice video sharing idea Pro 👍👍👍👍👍
Thank you! 😊
Super hilfreich, danke für den Tipp mit dem Mixer, ich habe soeben Himbeer-Minze und Mango-Minze herstellt und bin gespannt auf's Ergebnis :)
Danke auch! 😊 Und hört sich sehr lecker an! Wird bestimmt gut 😊
Thank you for teaching these beautiful flavors.
I loved this video. I need to get some of those plop jars. :-)
This was beautiful
All option look super refreshing 👍
Thank you so much! ☺ They really are!
That sparkling fizz you talking about is called carbonation it's amazing what just 3 days of the second fermentation can do 👌🏼instead of waiting the full period try opening them once a day it'll reduce the mess they tend to make 😎
I know, I just couldn't find the right word at that moment haha 😅🙈 But thank you! ☺ yess, that's what I also suggest you to do in the video. I only wanted to show a little of what it might look like if you don't release pressure regularly and open it than on room temperature or sometimes even when it's cold. 🙈😅 🍾
I love the colours of your kombucha! I've just created my own Christmas flavour kombucha, it tastes so incredible :D
Thank you so much! Oh yes that's awesome! 😊 I also like to make more wintery flavors in the winter 😊
Eerste keer kombucha hier. 2de fermentatie gwn met suiker gedaan omdat ik de smaak al best lekker vond. Benieuwd!
Tof! Dat kan natuurlijk ook gewoon! ☺ je kan de kombucha idd prima gewoon na de 1e fermentatie al drinken, doe ik ook wel vaker ☺
What a treat! I enjoyed your enthusiasm and your presentation was perfect. I also just love your accent! You need not worry about that. In fact never stop sounding the way you do. I also enjoyed the music. You are very talented!
Thank you so much! It really means a lot to me! ❤
The music is loud than the speaker, so that is too much for me. Otherwise, great ideas
It's amazing, thank you, I got it everything
Thank you so much! I'm so happy to hear that I could help you! 🤗 happy fermenting! ☺🌺
I’m on my 50th brew now. I just chop the fruit small enough to go in the bottle . Some berries I leave whole . Ginger and chilli just chop .
Great video! great music and smooth happy voice! Thank you friend! :D
Thank you so much! That really means a lot to me! :)
you're welcome! Keep it up! Beautiful work! The more I learn about natural medicine and health, the more I realize how few people are interested in it. So I see we have something in common and wanted to give you some encouragement! Do you know a lot of people interested in natural things? I don't. Only my mother in law.
Thank you sooo much! It's so true! There are really not a lot of people interested in it or open to it in the western world. It's so sad. I also know just a few people in the west. But since I'm in Bali I meet more people who are interested in it. Here it's still pretty normal and people are often still a bit more connected to nature. :)
Ik ben nog steeds blij met de scoby die ik van jou kreeg. Ik heb er nu twee keer kombucha mee gemaakt en heb nu 4 scoby's :D
Dankje! Super leuk om te horen! :D
Jean D Goedemorgen , leuk kanaal , ik eet ook al een hele tijd plantaardig 👍🏻😄
Thank you! When I open my bottles, I do it over a wide-mouth measuring cup.....then I won't lose so much of the beverage if it's really fizzy.
Yes that is also a good idea 😊 but most of the time when the kombucha comes out of the fridge it doesn't overflow as quickly 😊
Great video!
Thank you! :)
Loved your juicing. I tried raspberry juice, and it was so good-like a raspberry soda, I used a sieve when I poured it into a glass to get rid of the seeds. Mi Kombucha did not build up a fizz, so I hope my second batch will. I want to use cherry juice, and pomegranate juice as well. I also made some with bottled mango juice, and it is really thick, so I pour it over ice cubes.
Ohh that sounds so good! I'm so happy I could inspire you! 😊 For the raspberries, maybe next time try with also some (for example) apple and raspberries. That because berries are very low in fruit sugars which is what the kombucha needs to ferment and produce the carbonation. Apples contain more fruit sugar and will therefore help the fermentation process. 😉
Thank you for teaching us! I have tried to do the second fermentation with Apple but it did not have lot off fizzz and gas. Any recommendations please! thank you and have a great day!
Thank you 😊 it can have many reasons when there isn't much carbonation: not an airthight bottle or jar, not enough (fruit) sugars to feed the fermentation, to much sun, to cold or to warm (room temperature of about 22°C is optimal), releasing the pressure to often, fermenting not long enough, the first fermentation was to short or to long or not good enough (1-3 weeks should be good). If you put your kombucha in to the fridge after second fermentation, it might not 'plop' so hard when you open it but it might still be well carbonated, so just taste test to find out 😊. Hope I could help
I love the bottles that you used. do you have a link where we can get those?
Thank you! To be honest, it are just the cleaned out empty beer bottles of my husband 🙈😊 Flensburger beer, a German brand. Not sponsored haha 😅
Great video! Wondering if I need to include the sediment when I add the kombucha to the individual bottles or could I choose to filter that out?
Thank you so much! ☺ with sediment you mean what did sink to the bottom of the first kombucha ferment or do you mean the fruit pulp/fiber? Personally I include both and sometimes I strain my kombucha when I'm pouring it in to my glass to drink it. If you mean what did sink down to the bottom of your first ferment, I always stir that back in again to include it because it contains many B vitamins and I don't want to get rid of that. You could try to filter it out if you need to and see how it works, just experiment with it ☺
Thx m8
I live your video, what do you think about boiling the ingredients & cool. I use a small blender too but my ingredients float to the neck of the bottle. When I boil like a jam the fruit sinks & the flavor is intense.
Thank you so much! 😊
I would personally never boil it because you would loose the probiotics in the kombucha. But of course it's your choice 😊
Thanks for the video, what size bottles did you use & how much fruit purée did you put in the bottles thanks
Hi and thank you too for commenting ☺ the bottles are empty beer bottles of 0,33 Liter and every flavor recipe in the video I devided over 3 bottles ☺
Great video!! I've been thinking about using a bunch of sparkling wine bottles that I have laying around, but I am not sure on how to cap/seal them perfectly, do you have any advice on this?
Hii, that's an interesting idea, never thought of that haha 😅 maybe if you still have the cork and the metal that holds it in to place you could reuse that if it fits again? Otherwise I don't know actually at the moment 😅
@@NaturaMara brand new plastic corks and metal cages are sold, I wouldn't suggest recycling the old ones, you know... the iron wire law...
I am trying with just dried plums. Without bottles. And it is still making skoby!
ziet er heel leuk uit
Dankje!
Goedemorgen , leuk kanaal , ik eet ook al een hele tijd plantaardig 👍🏻😄 geabonneerd😘
Dankje! Super leuk! :D Jouw kanaal ziet er ook leuk uit! :) Heb ook gelijk maar geaboneerd :)
NaturaMara Dank je , gezellig 😄😘
I'm still learning how to make kombucha. I just finished the second fermentation on my third batch that I've ever made I have not yet flavored my kombucha I like it natural but do not get a lot of Fizz so I am going to try flavoring it a little on my next batch and see what happens
Nice! 😊 Keep going, hope it will turn out great! 😊
If you don't want to flavor your Kombucha, you can just add some sugar or honey to your bottles. Maybe a teaspoon or so. After letting your brew do a secondary fermentation in the bottle (under pressure) for a few days, it will develop a good bit of fizz. The sugars will have been consumed and converted to CO2, so it won't be any sweeter than your original brew. I like flavoring but also love Kombucha unadorned.
lemon verbina was nice.
Oh yess Sounds good! ☺
What is the make and model of your coffee grinder / blender. I'm looking for something like that. Can you buy this on Amazon?
Ordinary Guy yes I got it on Amazon as well. It's Caffetiamo from Arendo. Hope it's still available, I got mine over 2 years ago. :)
Hi hele fijne video! Dankjewel!
Ik heb een vraagje; moet je bij de tweede fermentatie de flessen in het donker bewaren?
Hi Dankje! Ik heb ze meestal op het aanrecht staan met een theedoek er overheen 😊 ze hoeven niet perse helemaal donker te staan maar ze moeten ook niet in de volle zon staan want zonlicht dood ook bacteriën. Met een theedoek er over heen gaat het bij mij altijd prima 😉
Super
Thank you!☺️
Leuke recepten
Dankje! 😊
Hello,
Thank for all the advices in the video.
I have done Kombucha for a few months, but i have a probleme with carbonation. The Kombucha always stay flat, no gaz ! I don't know why I can't do sparkling Kombucha ? Can you help me ?
May be because I only try second fermentation just by adding sugar, no fruit or nothing else, just sugar.
When I open the bottle, I can ear the sound of the gaz going out, but there is no gas in the Kombucha.
Thank you for all your help.
Hi,
Maybe you open the bottle after to short of time, maybe the room where you have it for fermenting is to cold, maybe just sugar doesn't dissolve well enough? Maybe the bottle isn't tight enough? It could have many reasons, keep experimenting and maybe try dissolving the sugar in to the kombucha by mixing it in very well. Hope you will get successful soon. Maybe also try once with fruit, like in my video, just for comparison.
Such a good video! One question, where did you get those fermentation grade bottles? :D
Thank you! 😊 To be honest, it are just some cleaned empty beer bottles from my fiancé 🙈
@@NaturaMara Looks like I'll be drinking some beer tonight xD
@@sybrandtdoedel9835 XD first things first
What brand of beer?
@@bobbiesoxr it are the bottles from a German beer brand, 'Flensburger'. And OMG I get asked this so much maybe I should contact the company so I get something for promoting them 😂 but nope not sponsored 😊
Were did you get the 12oz flip tops? All I could find are the 16oz and larger.
Hi, to be honest it are just the cleaned up empty beer bottles from my fiancé 🙈 but of course you can use bigger bottles, no problem. You can also just for example put half of the bottle in to your glass, store the half bottle closed in the fridge for another day 😊
I just bought 7 bottles of Kombucha at the store when I started making it and everything couple of months buy a few more...they are great bottles and I have about 30 and keep 4 gallons brewing all the time
Nice, ich habe auch die Flensburger Flaschen weil es die einzigen durchsichtigen mit bügelverschluss waren. Weißt du ob es auch durchsichtige Bierflaschen in 0,5er Größe gibt?
Danke! 😊 Ich muss ehrlich sagen das ich kein großer Bier Experte bin.. 😅 Aber ich habe außer Flensburger meine ich auch noch keine andere oder größere durchsichtige bierflaschenbgesehen. Wohl kann man große hell Glas Flaschen einfach so kaufen in verschieden Läden die zb auch einmach Gläser etc. Verkaufen und bei Ikea 🙈 da habe ich auch verschiedene.
@@NaturaMara Wie ist eure Erfahrung bezüglich der Ikeaflaschen? Ich mache gerade zum ersten mal Kombucha, bin bei der zweiten Fermentation und benutze dafür die 0,75 oder 1l Bügelkopfflaschen von Ikea. Jetzt habe ich allerdings auf einem anderen Channel gesehen, dass davon abgeraten wird, weil das Glas angeblich schnell bricht. Ich mag es gerne sehr fizzy und lasse den Kombucha deswegen nicht "rülpsen" und jetzt habe ich irgendwie echt schiss, dass jedes mal wenn ich die Flaschen anfasse, sie mir in der Hand expoldieren.
@@captainsubtext7446 Hi, gut das du schreibst 😊 Ich habe auch Ikea Flaschen und habe die wohl mehrmals benutzt für wasserkefir in der 2. Fermentation, aber nie ohne zwischendurch mal den Druck ab zu lassen weil da auch zu viel Angst vor habe das es irgendwann mal schief geht.. Für kombucha habe ich die Ikea Flaschen bisher nicht probiert. Ich muss sagen das ich mich mit den Flensburger Flaschen sicherer fühle weil die Gefühlt stabiler sind und ich denke/schätze das eine kleinere Menge kombucha auch weniger Druck aufbaut als ne große Menge.. Daher habe ich es noch nicht versucht. Ich würde aber jedenfalls empfehlen das falls du die Flaschen länger ohne druckablass stehen lässt, am besten sobald es 'fertig' ist im Kühlschrank packen bevor du die Flasche öffnest.. Weil durch die kühlung sinkt der Druck wieder was und spritzt die Flasche weniger kombucha raus beim Öffnen. Aber immer sehr vorsichtig öffnen, am besten in der Spüle/tiefes Waschbecken mit Hand um und auf der Öffnung 😅🙈
@@NaturaMara danke für die schnelle Antwort :) Dann bin ich jetzt einfach das Versuchskaninchen! Wenn sie bis morgen nicht explodiert sind ist alles gut gegangen :D
@@captainsubtext7446 gerne doch 😊 oha OK 😅 pass auf dich auf! 😊 Und wenn du magst kannst du hier ja gerne noch von deinen Erfahrungen berichten 😊
Where can I get the bottles you have? They're so pretty.
They are from Flensburger - a german beer brand.
Yes true, it are the empty beer bottles of my boyfriend 🙈
NaturaMara I couldn’t find the green ones online. What a shame. Thank you anyway for the info!
Catie oh I'm sorry to hear that 😔
Flip-top cap 🙃😉
Ah haha thanks! I always say plop bottles 😂 because I always forget to look up what they are actually called 😅🙈
Hi! Great presentation. Am about to flavor my first batch. I will try some of your suggested recipes. During those two days where you do the second fermentation at room temperature, do you also open up the bottles at different intervals to let the gas out?
Yes that's the only time I do it. I don't do the first fermentation in bottles, so without pressure. And the final bottled kombucha will not build up much more pressure when it is in the fridge.
@@NaturaMara I tried my second fermentation in a jar with a twist lid and there was no pressure build up compared to the bottles. Is the pressure necessary?
The pressure normally builds up because of fermentation in an airtight bottle or jar etc. The carbonation builds up because of the pressure, but it's not necessary to try and get it carbonated with using pressure. Anyway of you try to get it carbonated and there is no pressure building up, it can be because the bottle or jar is not thight enough or because it's not fermenting as hard as expected. That may be because there is not enough (fruit)sugar available to feed the fermentation, or maybe it got to much sun or it's standing in an to hot or cold environment etc.. But also just try your kombucha, is it acidic or still very sweet, is it carbonated, does it taste right.. You will develop a feel for it.
hi, could u telling me how long for flavoring the second fermentation?
About 1 to 2 days depending on the room temperature. If it is warmer it will ferment faster 😉
Hi Mara where did you buy your bottles? Thx Sheila from Eindhoven
Hi Sheila, to be honest, it are the cleaned empty beer bottles (Flensburger) of my fiancé 🙈
NaturaMara ok thanks! My husband is going through Grolsch beer for me🤣🤣
Haha awesome! Just make sure it are 'plop-bottles' 😅👌
NaturaMara yes I forgot to tell you, they are "swing bottles" thanks and happy brewing!
Where did you get your little bottles and how do you clean them?
Hi, it are honestly just the empty beer bottles of my fiancé 🙈 I clean them by just rinsing with hot water and using a long round bottle brush just after I empty them so it has no time to dry out 😉
Try amazon they have everything,
And get a bottle brush lots of hot water a bit of dawn. Rinse a lot
No soap residue.✋
Hi. How long will they keep in the fridge after they've been flavoured?
Hi, first I'm sorry for responding so late! But the kombuchas will stay good for some weeks or longer, depending on the temperature in your fridge. The colder the better, but not freezing of course haha 😅 normally a proper fermented kombucha will stay good for quite a while. But it's very important to check it sometimes and release the pressure, because it can slowly still build up pressure, which can get dangerous if the bottle is about to explode. Hope you did fine so far and I could still help you 😊
@@NaturaMara It will also become less sweet if it's in the fridge too long.
@@melmack2003 yes true, because it keeps fermenting the sugars, but just very slow
If your funnel is stainless steel, it’s ok to use. I use a stainless stock pot for my first fermentation. Much cheaper and easier to find than a > 1 gallon glass container.
Yes true, that possible 😊
@@NaturaMara ive seen in videos, commercial producers use stainless steel vats, so not sure where the rumor started that stainless steel will ruin the kombucha
Yess true, I'm also not sure. I'm just careful with my kombucha 😅 But I think that all started out with metal.. Plain metal which can rust and stainless steel are different things. Perhaps using metal is not good for the probiotics to ferment. But I've never experimented with that. To me stainless steel like the funnel or spoons has never been a problem until now. 😉
In 2022 Anchor 1 gallon jars are $8 at Walmart.
I have a problem pouring tea I to bottles it gets heavy. Should I use a ladel should it be wood.
Yes of course you can just use a normal ladel and funnel 😊 I have used Glas, plastic and stainless steel on my kombucha and it has never been a problem so far 😊
if we use juice blender can ryt?
Hi, I'm not sure if I understand your questions right, just ask me again if I didn't answer it right 🙈
But yes you can use a juicer to make fruit juice and add that to your kombucha for the second fermentation. 😊 For the second fermentation you basically just need a source of (natural) sugars to boost the fermentation again. 😊 that can be fruit pieces/smoothie/juice or dried fruit or just plain sugar or syrup. 😉
Does the sugar from the fruit stay in the kombucha.. I can’t have it.. I just made my first batch and I’m not sure if i should flavor it 🤔
Hii, due to fermentation the carbs/sugars will be reduced because they are the fuel needed for the probiotics to thrive and keep fermenting. The longer you let it ferment, the less sugar, and the more acidic. Hope I could explain it kinda understandable. 🙈 How much carbs there will be left depends on which and how much fruits you use, and how long and good it ferments. ☺️ But besides all that, the fruit sugars are nothing to worry about in general ☺️❤️
I bet this was a really good video and I could have learned a lot but I did not hear most of it for the loud music. Maybe if I listen to it again I can catch things are lost the first time I listened. I’m also wondering if this music is on every video
Hi, true it's to loud. It will be better on next videos. 😉
Is it hard to thoroughly wash the bottles from the fruit
Yes true. I fill them with hot water and let it soak for a while. Than I use a long small round brush for bottles of which I bend the end slightly to get around. For me that works until now. I've also put them sometimes in the dishwasher but washing by hand seems to be better to me. Make sure to just wash the bottle immediately after you empty it or fill with hot water and do it later do it doesn't dry up. Maybe you can also soak them with a solution of hot water and baking soda but I havent tried that yet. Always make sure to rinse them very well and set aside to dry. I rinse them again with hot water and let them cool just before I use them. Hopefully I could help 😊 let me know if you found out better or easier methods, because yes of course I also know the struggle 😅
Where did you get your bottles
To be fair.. These bottles are empty and cleaned beer bottles from my fiancé haha 😅 I just really like them because they are strong and can withstand the pressure 😊
What's the ideal temperature to keep them if you're living in a hot place?
20-25°C (68-78°F) is ideal. The warmer the faster the fermentation happens. Even at 30°C (85°F) it's still possible to ferment kombucha. A warmer temperature for fermenting the kombucha results in a stronger taste of the kombucha. Hope this could help 😊
@@NaturaMara Thanks a lot :)
@@lm10army36 you're welcome 😊
Hi, yummy, quick question, you are not showing clearly how much of the bottle u add the added flavor? up to how many inches of the bottle u add the fruited flavor?
I did a few days ago, and I am so disappointed that mine didnt came fizzy or carbonated at all after 3 days included. Im so bummed. What do u think that I did wrong that I didnt get the carbonation at all. I made kombucha first fermentation for 10 days, then added flavors and fermented again for 3 days, then I store them in the fridge to get them cold. The following morning I opened them and they were flat, without gas. Appreciated your reply, thanks
How much of the flavoring mix you need depends on how trong the flavors are and how much (fruit) sugars they contain. I'm fill the bottles most off the times to about 1/4 or 1/5 with the flavor. It's important that it contains some (fruit) sugars as fuel for the kombucha cultures to thrive on. Another important factor is the temperature, best is a nice warm room temperature. And don't open the bottles to often because the gass would not have enough time to build up the pressure. I usually open mine about 1 to 2 times a day so the pressure gets not to high, but that depends on the temperature. The warmer the faster it ferments and the faster the gas will buildup. Also the bottles need to be very clean an rinsed with water so there is no soap residue that could kill the cultures. It can sometimes take some time to experiment and figure it out how it works best fore yourself, but than you will get a feeling for it. 😊 Hope I could help you, let me know.
@@NaturaMara Thanks, the funny thing that it doesnt create any fizz or carbonate at all. I added beet with ginger, another was just lemon with ginger, another was just ginger, another was dates with bit of sugar and others were just plain kombucha. I just wanted to also drink plain kombucha with carbonation. All of them were plain flat no gas at all even after 3 days. I dont understand at all.
It frustrates me when I have high hope to drink yummy fizzy kombuchas. Plus I didnt even burp them at all. U said u opened 1 or 2 a day, I didnt even open them at all during the 3 days fermentation.
I can understand your frustration very well, I would also be frustrated, sad and disappointed. 😔 Hmmm 🤔 except for the one with dates and sugar, they all didn't contain a lot of (fruit) sugar to ferment.. So the cultures would not get enough food to produce gas at al... But since none of them showed any reaction I'm curious if your combucha did have a good first fermentation.. 🤔 I have also a video about the first fermentation on my channel 😉... But, did it taste sour at all? And did it smell acidic? Did the kombucha create a new second scoby? Or dit it taste maybe already too sour? What about the sunlight? Did you cover the kombucha or hide it in some way so I doesn't get to much sun? Or the temperature, or soap residues? Maybe it didn't have enough cultures to ferment a second time. Or maybe it was already too much fermented which couses the cultures to slowly die because they run out of fuel (sugar to ferment). What kind of sugar and tea did you use? Honey as antibacterial properties and might not work. Black and green tea contain minerals and compounds which the scoby needs to grow well.
@@NaturaMara Hi , thanks a lot for your reply, u are the best to take your time to really explain and ask questions, thanks again
Honestly, I wonder the same thing if my first fermentation was good enough, I did it for 10 days, maybe it should be longer for 2 weeks, when I tasted it was still sweet but just a bit tangy, not sure if it was supposed to be less sweeter and more tangy flavor? As for the second fermentation maybe I should have waited longer for 4 days to see any carbonation instead of doing in just 2 or 3 days, maybe adding more sugar.
I saw a few you tubes videos from one guy who doesnt like flavors, he likes just plain kombucha and he added 1/4 spoon of cane sugar and let it ferment for 3 days and they all came out incredible fizzy. Thats why I just added bit of sugar to a couple of bottles to try out. The scoby did create a second scoby so I know that the first fermentation was good enough, not sure if 10 days was enough so its hard for me decide when to stop the first fermentation. What about you? How do u know when to stop the first fermentation? what type of taste do u like when you have to start bottling into flavors? thanks again. I do with black tea but I see u do with green tea. Thanks Mara, u are the best , enjoy the weekend, Hugs from NY Sebastian , by the way I made the sauce u created with dates, oh my god, so yummy and delicious, thanks, can wait to add that sauce to my salads. Hugs
Hi awesome thanks a lot! 😊 I also love the date caramel, it's also awesome together with tahin on toast 🙈 but back to the kombucha.. Of course it can different for everyone which flavors you like and which not.. In my opinion the fruity flavors are good to start with, especially the sweeter fruits because they contain more fruit sugars and will make a second fermentation a bit more easy and fail proof haha. Black and green tea work both perfectly fine. Herbal tea's sometimes tend to work less good. If your kombucha made a new scoby that's good, it should not taste very sweet though and also not like vinegar haha. I usually use kombucha that fermented somewhere in a range of 7-14 days at first fermentation to start my second fermentation with. De shorter the fermenting time the sweeter it will be and the less cultures. The time needed to ferment depends on the temperature, kombucha likes it when it's nice warm like about 22 degrees celcius. My second fermentations are normally done within about 2 days and come out really fizzy. Maybe next time try some flavors like apple-blueberry or grapes or Mango-orange or sugar dissolved in warm water and cooled down before adding. And maybe try to find a warmer place? It will take some experimenting I guess but I think you're already close to succes since there is still growing a baby scoby already 😊
I would like to share my experiment with flavoring your kombucha for a 2nd fermentation, if you want to try it... I always make a batch of 3 litres, when the kombucha is ready I use any favor of Clight powder juice and bottle up using a cocacola plastic bottle and it tastes great and becomes really fizzy!!! I love it!
Awesome! 😊 Thanks for sharing! 😊
Hi Mara: , How are you?> quick question, after my first fermentation, I added frozen mango juice from the blender, I mixed a bit with kombucha fluid from first fermentation. I left the bottle for 3 days to second ferment. I see that the mango pulp floats all the way above and I believe its blocking the fizziness or prevent from becoming carbonation, is that correct? I stored in the fridge and the following morning, the kombucha mango flavor was still flat. I dont understand. Im going crazy to still figure out how to create the fizziness. that happened to you ? the pulp floating all above the kombucha fluid in the bottle? Thanks
Hi Sebastian, thanks I'm fine. I'm sad to hear that it still didn't work :( hopefully you will find out soon! It's normal that fruit pulp does float up, it happens to me also often and has never been a problem. Are your bottles strong and tightly closed so the gas can not escape until you would 'plop' it?
@@NaturaMara yes, my bottles are flip flops bottles I bought online from amazon. Even the fruit pulp are floating all way up, do u think that it would be okay to continue fermenting to create more carbonation?
thanks again
Yes just try an keep going but make sure they're exploding 😅
@@NaturaMara Hi, how are u? long time no chat, Im making again my fruity flavored kombucha, its been already 6 days second fermentation. I wonder if im supposed to see any carbonation inside the bottle before placing them in the fridge? or u see the carbonation only when pouring out into a cup or glass? I wonder if my house is not warm enough under 70 F degree, is that reason that it takes long to second fermentation to create carbonation, even after 6 days of being in the room temperature outside of fridge? thanks a lot
@@sebastianarielburd3119 Hi, I'm very busy but fine, thank you!
The best way to know is to just try some, you will feel if there is carbonation if you drink it 😊 mine normally do 'plop' and foam. But yes just try it. The temperature should be OK at around 22C (72F). I'm really still curious if your first fermentation is good and if your scoby is good 🤔... Maybe try a first fermentation of 7 days and than start the second one. Make sure bottles and utensils are clean but not hot anymore from rinsing...
Hope it will work out soon! 😊
6:55 what i do - i fully open the top (in the sink) with an empty jar. so it almost explodes in it. clean walls, no spills:))
Haha yes that's also an option 😅 but most of the time putting the bottles in the fridge and open them when they are chilled will keep them from exploding.. And usually I open them (next to or in the sink) with my hand around the top so any eventual splutter stays in my hand and I can just rinse it of. 😅😊
Would you please advise, why would kombucha not get carbonated? When I
make first fermentation, I use pure black leaf or organic green tea with
200-240gr of cane sugar for 3l. Leaving it for 10 days at 18-20C. At
second fermentation I tried using fruit pieces or a fruit puree. Even
when I put puree in it I get very little carbonation even after 4 days.
Thank you
Hi, is the kombucha well fermented after the first fermentation? Maybe even leave it a bit longer because maybe 18 degrees is still a little bit on the cool side. But try it, is it still sweet, is it acidic and does it taste and smell well fermented? Did it create a new scoby on top? And what type of fruit do you use? It needs to have enough carbohydrates. Berry's for example are low in carbs so you could combine that wit for example sweet apple or pear. Also the bottles for the second fermentation need to be able to hold the pressure and don't let the air escape. Hope I could help 😊
@@NaturaMara Thank you for your reply. Yes it creates well formed 8mm deep scoby, and it does not taste sweet.I wait till it doesn't. Last time actually it fermented it for 15 days, at 20-22 degrees. Ive made 2 and left it both in different places with less and more light and different temperature. But final carbonation result was the same. I'm really confused watching other peoples videos, as everyone gets carbonation, and mine gets none
@@SunShine-bx8fi hmm so sounds like the first fermentation worked out just fine.. Have you tried also wit a shorter time of first fermentation, so there is still a slight sweetness, maybe 7 days. Maybe the kombucha ic already to far run out of sugar and the bacteria start to die because of lack of food for them.. I'm not sure.. I ferment it sometimes even a month, I feel like than it kan take a bit longer untill it got carbonation but still works.
@@SunShine-bx8fi also maybe don't "plop" the bottles too often to let the pressure escape since the pressure is what makes the carbonation
Where did u get the bityek from
Bityek? If you mean the bottles, that are cleaned beer bottles 🙈
Der „Plopp“ ist typisch für Flensburger, außerhalb Deutschland/ Norddeutschland wird man da ggf. nicht viel mit anfangen können. Da du aber die Flenz Flaschen nutzt wird dir wohl keiner böse sein. Wie hast du die innen sauber bekommen? In der Spülmaschine kannste Flaschen mit schmalen Hals echt vergessen. Ich hab extra neue angeschafft und bin mir trotzdem unsicher.
Haha ja stimmt wohl! Ich kahm damals nicht mehr auf den richtigen Begriff dafür 😅 aber mit Hilfe des Videos verstehen denke ich die meisten was ich meine ☺ Ich mache die Flaschen allgemein immer sofort sauber damit gar nicht erst was darin Antrocknet, oder wenigstens sofort mit heißem Wasser füllen und dann mit Spülmittel und eine spezielle flaschenbürste gut ausschrubben. In der Spülmaschine klappt das wirklich nicht. Sobald sie ausgewaschen sind gut austropfen und offen trocknen lassen. Alternativ gibt es auch so kleine Metall Kügelchen die man mit Wasser und Spülmittel rein tun kan und dann verschlossen sauber schütteln und nachwaschen. ☺
You won't lose any juice if you open it UPSIDE DOWN slowly into a glass.
OH... didnt'know that.. Il try it
How long kombucha last after second fermentation?
If it is well fermend and than you store it in the fridge it should last quite some time, at least a month I think... If you didn't drink it all by then 😅 just check by smell and taste etc. If it's good in case you stored it a bit longer 😊
Is there a way to have some flavoring but without adding all the extra sugar
I think you can flavor it somehow with some kind aroma or something, but it will be very hard or impossible to further fermented it well without any sugar since the bacteria an yeast live on those sugars and therefore also use them up at least partially.
NaturaMara I understand. Thank you for your time.
Whered you get the bottles
Honestly this are the empty beer bottles of my fiancé 🙈 I just cleaned them very well 😊
Haha! An excuse for beer thank you
Try Amazon
Ikea
Waar zijn de flessen van?
Heey, de flessen zijn om eerlijk te zijn gewoon lege, schoongemaakte bierflessen. In dit geval was het het Duitse 'Flensburger' Bier. Geen reclame 😅
Hey top dank je wel voor je snelle reactie. Ik ga mijn zwager wel vragen om lege halve liters😊🤪
@@fanfun-kitchen4495 haha top! ☺
Love the video! (but the music was a little loud for me.
Thank you! 😊 And also thanks for the feedback! I will try to get the audio better next time 😊
No I don't boil the tea
I boil 2and ferment ingredients
Like a jam and when co add 1/4 cup to each bottle. Makes flavors
More intense and I don't got hard chunks of fruit.🍎🍒🍇
Yes that's also possible! 😊
Rick Holt even 2nd ferment ingredients are not boiled. The water is boiled, turned off and the you add the tea bags and sugar. I cover the tea and leave it 12-24 hours before adding my scoby in.
What are the 3 languages that you speak?
German and Dutch are my mother tongues and I speak English very well and nowadays I also speak some Indonesian 😊
@@NaturaMara Dein Video was hilfsreich.
I did a mango coconut and it tasted like soap; did the coconut do that?
Hi, I'm not sure but it is possible. I would not expect it to turn out great also because of the fat content of coconut. Maybe try only mango or mango and ginger or mango pineapple.. Lots of combinations possible 😊
NaturaMara thanks!
Is kombucha healthy?
Yes in moderation. It contains healthy probiotics and also vitamins produced by those bacteria. Also it's a healthy alternative to sodas. As with everything, too much of it isn't good. :)
vielen Dank für das Video ! Mir ist mal eine Flasche explodiert , es ist wohl weil ich sie zu lange in der Speisekammer stehen liess statt sie in den Kühlschrank zu stellen.
Danke! Oha ja das kann gut sein das der Druck dann immer weiter aufgebaut hat weil die fermentation nicht stoppt bei Zimmertemperatur. Hoffentlich wurde niemand verletzt?
@@NaturaMara Nein zum Glück nicht aber es gab viel zum Putzen und zum Scherben einsammeln 😉
@@estherbellerive4936 jaa das glaube ich wohl, aber zum Glück keine verletzten.
First timer, being natural, do you use, processed foods in cans, bags, jars, and processed oils?????????
Hii, Welcome!☺️
You mean in the kombucha? For the kombucha I only use water, sugar, tea and fresh or frozen fruits, herbs and spices
You need to berp b4 opening. What about the pulp
Hi, I also drink the pulp 😅 but if you don't like it you can of course strain it out 😊
Whats the point of openoing it if you want your Kombucha to be fizzy?
riccia888 they can explode with too much pressure
riccia888 yes, if they are not opened every now and than the pressure will get to much and the bottles could explode. Even with opening sometimes your kombucha will get fizzy ;)
Are you dutch?
Yes I'm half Dutch and half German
How is alcohol percentage
In kombucha the alcohol percentage is usually very low. You would have to measure it because of course it depends on the temperature and duration etc. Of the fermentation and may be different every time. I have never measured mine so I can't tell you any numbers here but I can say from experience that I have never really experienced any alcohol effect or taste in my kombucha. That's a totally different story for water kefir though.. That can get quite strong alcoholic in just a few days of (second) fermentation.
Usually the bacteria and yeast in kombucha produce during fermentation more acidity, not alcohol. 😉
Hello I didn't blend my fruit is it okay?
Yes you can also use sliced fruits and whole berries 😊 looks also nice. But make sure there is enough sugar available for the kombucha to ferment 😉
Fliptop bottle
I added juice to the black tea, honey, and half store bought kombucha… maybe it was too soon…
Hii Nicola ☺️
Did you add the juice to the first fermentation? I think it might work best if you add the kombucha to the first round of fermentation, and the juice and honey to the second round for flavouring and carbonating. ☺️ Do you also use a scoby during the first fermentation? Store bought kombucha doesn't always still contain living probiotics, and therefore might not ferment well, if there is no active kombucha that has been fermented with the scoby. If you add juice and store bought kombucha to your active fermented kombucha for the second fermentation, it might become to diluted, and eventually there is not enough active kombucha in the mix to ferment it well and quick enough. Also the first fermentation should have taken up to at least 7 days, or more if it's a quite cool environment and if you like it more fermented. It might need a bit more trial and error to find what works best for you. Hope I could eventually help a little bit. ☺️ Wishing you lots of luck and fun with brewing!🍀☺️
PLOP! - Flensburger ;)
Hahaha jaa die Flaschen sind einfach praktisch dafür 😊
I do the 2nd fermentation in a plastic wine brewer without lock in 2 Days, then i do the last with wine brewer can, so it cant explosed...dont use glass it can kill you
warezguy4ever Thank you for the tip! It sounds good and of course it's true that glass can be dangerous when there is to much pressure on it. I will look it up about the wine brewer. 😊
warezguy4ever I’ve used glass for 11/2 years...never had a bottle explode
Great video, but I'd suggest a slower song and slightly quieter song as it's a little hard to hear you
lots of good info please turn off the background music
Too much fruit juice. I prefer getting my flavor from the tea I use and add 1/2 teaspoon of sugar for the second fermentation
Haha yess that's also totally fine of course!
Love it but please please skip the music, just annoying and makes it harder to ear you.
Thank you! And yess true, I'm improving in newer videos.
What the thing with glass and metal, is it an old wives tale? They brew commercial kombucha in stainless vats, so what is wrong with using food grade stainless steel?
Hi, yes that's true, I got told that back then often so that's why I was careful.. But I also use stainless steel funnel, strainer and spoon on my kombuchas and it has never been a problem. I think it's about a different type of metal that could react maybe.. Like normal steel which also could rust maybe.. But I don't have the experience with that.
No music please, too loud
Thanks, I know. Future video's are, and will be better ☺️
Could you turn up the music some more? It's effective to not be able to hear you :D
Yes I'm sory 😅 next time I will do it better 🙈
be cool, dude.
Music was to loud and annoying drowning your voice
Yes I'm sorry, I will do better next time
Music is just too loud. It make the video unappealing !
I know, thanks, I will keep an eye on it next time 😊
I didn’t even notice the music the work and presentation was so nice!
@@joeswartz8286 thank you so much!
Why is it called KOMBUCHA while there is NO kombu used??!!!?? Kombu is a kind of seaweed...
Haha yes that's a good question actually 😅 but I didn't come up with the name, so I don't know the actual reason why.
Someone commented on another video, that "Kombu" was the name of the Japanese person credited with originally making the drink popular. They said that "Cha" means Tea in Japanese.
@@amisoftau2659 that is nice! Thank you! 😊
The music is loud and annoying.
I know I will do my best to improve that in future videos
NaturaMara - I was trying to listen to you 😂
Also can u give a link to where u got them glass containers with lid?
Yes I'm sorry haha 😅 the bottles are just some cleaned empty beer bottles from my fiancé to be honest haha 🙈
Music is a distraction. Way too loud.
I know and will do better next time