How To Make Kombucha At Home
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- čas přidán 9. 08. 2018
- Why drop tons of money on kombucha at the store, when you can make it at home for practically nothing? Part tea, part fermentation, part soda. Flavor it how you want it, and become a fermentation master.
Recipe: www.joshuaweissman.com/post/k...
If you need a SCOBY you can buy one here: amzn.to/2MnfzSR
This is the Jar that I use: amzn.to/2MBgj3i
Flip Top Bottles that I use: amzn.to/2M6MfjT
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I tried the vinegar method and mold began to form on the top so instead I bought a bottle of unflavored kombucha and used that as my starter and after about a month in, a scoby began to form and it's been working quite well. So in short, you can grow your own scoby from just a bottle of store bought unflavored kombucha and some sweet tea. :)
This is always what I do when I'm starting fresh. Never never never use vinegar...
I have never ever seen or heard about this kombucha thing here in sweden but im kinda curious, is it good?
TheCOmpany Kombucha is one of those things where some people think it’s really delicious and other people think it’s absolutely disgusting and there’s no in between. You just have to try it and see which person you are.
@@brendadavis4923 mmm marmite
@@OliverGottberg it's like a dry, tangy soda. I think it's delish!
As a biochemist, who has grown bacteria and yeast in the lab, I am puzzled why magnetic stirrers have not been introduced into hobbyist kitchens.
Weird flex but OK.
Word. I would love to have one in my kitchen. Would be dead useful when making gravy.
As a chemist, I have been wondering about this for over 30 years... Initially it was the cost of stirrer hot plates and their poor temp control.
Oh, i made one by hot gluing magnets on a computer fan... But this is for brewing only.
Heating and magnetism doesn't go very well =(
Elaborate
Will try this just to grow my own scoby and name him Scobydoo
Don't mind me, just gonna "borrow" this idea real quick...
Literally everybody names their first Scoby that.
Real original, smh.
I named mine 'Puddin' 😊
"moment of silence" followed by loud music. Classic Josh.
Technically a moment is defined as 37 picoseconds
Was that 37 picoseconds?
Charlotte Anderson one trillionth of a second
@@thewhatwhat12333 It's not lol
@@wilfriedsteinbach8700 cool, dont care
If you bottle some in a plastic bottle, you'll know exactly when the second fermentation / carbonation process is done, and you won't risk exploding bottles. As soon as the plastic bottle is rock hard, it's done. Throw the glass bottles in the fridge and enjoy.
OH man this is an incredibly good idea! I actually remember reading about this a while back and totally forgot to mention it!
The best part is you don't need to do the burping! John from Better Done Yourself talks about and demonstrates the method in his recent video on Sweet Potato Fly.
I remember when we were doing birch sap cider, we stored it in plastic bottles. They got so pressurized, they literally became Humpty Dumpties, spherical bottom and all.
Still was good though.
And throw away the Kombucha and the plastic bottle because the plastic has been eaten by the Kombucha, leaching chemicals... If it can destroy metal think what it does to plastic.
@@nancyfahey7518 you do know that some plastics are acid inert, right? Hydrofluoric acid melts glass, but does not react with polyethylene.
I highly doubt that kombucha secretes carborane acid, so no, do not throw away kombucha and the bottle.
Save 2 cups of yiur last kombucha...
Starting job need 2 years experience...
I seea pattern
😂😂😂😂
Proverbial
i like how we used to have it in my soviet childhood and it was called "mushroom tea" and it surely wasn't fancy. look how tables have turned
Haha, it is still not considered as fancy in ex-USSR countries))) It seems people had too much of it.
How can we grown kombucha scooby from scratch?
Without having any kombucha liquid as a starter, this is what I want to know; because nobody has kombucha scooby when it was made for the very first time, unfortunately today no one seems to know how to grown a kombucha scooby from scratch🤨🤔
Do you have any idea?
@@Veronique428 honestly no idea, babushka always seemed to have it from mysterious sources
@@Veronique428 There are some anecdotal stories about how it formed when a bug landed and died in a cup of tea, likely bringing various bacteria with it. It was probably something like that.
@@Veronique428 someone discovered it when their tea went bad, and then made more of it and shared it. Most fermentations are found on accident. The people in Russia who made this likely had it passed down for generations. So you can't make more kombucha without kombucha, because there's no way to get the right cultures in your tea without introducing them yourself.
Awesome video. One quibble is that you totally can add frozen fruit. Doing that has so many advantages: it’s cheaper, freezing the fruit kills a lot of harmful pathogens, freezing the fruits also breaks up the cell walls of the fruit, leaving the sugars inside them readily available to the kombucha microorganisms.
Just the idea of a sac of bacteria producing another giant sac of bacteria in my tea doesn’t sound so pleasant...
One day you'll wake up with one beside you.
Your stomach and intestines are sacs of bacteria-
Its good bacteria
do you drink anything with alcohol or ever eat bread?
Whats wrong with a pregnant bacteria egg giving birth in your tea?
Dude you are awesome, and creep me out. I think you literally might be a psychic.
The other day I randomly wanted to learn to make sour dough starter watched you're video on it, and made it.
A few days later, I wanted to learn how to make croissants. Randomly was searching, can across your video. Yeah you make baking videos not that big of a coincidence.
Then the next day I was looking for a video on how to sharpen knives. Was clicking around on CZcams and watched your video.
I had kombucha today for the first time, and was thinking screw paying 4 bucks for this. I'll find a video on CZcams how to make it, and again you have a video for it......you can read my mind.
Your videos are great, first ever time I've subscribed to a channel. Keep it up man.
aaronschlegel it is called CZcams algorithm, if you want people to stop « reading your mind » delete your CZcams history and clear your cookies (:
You actually DO want the bitterness. The Scoby consumes the tannins. So, squeeze those tea bags!
stole a scobi
got shot in the leg and looking at 2 years jail time =(
Same :/
They just killed my mom
@@EnvyCatering That's not even funny. That's just fucking dark. Shut up and go love your mom.
@@trashbaglarry943 dude...
Ugur Senturk the police would shoot people mostly other places than the legs
2:15
.... just casually mentions the thing with the bitterness of the black tea
best info ever , i always wondered why some teas have that taste and i am one of those teabag squeezers
Zitronen Tee I am a tbag squeezer myself! I’m actually really excited to make some regular sweet tea and see if there’s a difference because every single person who’s tried my tea says it’s the best sweet tea they’ve ever had! I always bring my water to a boil and then immediately take it off the heat and let it set 10 minutes. He said to not let it boil either, I wonder if that would affect the taste at all?
@@amber_Forever16 I believe it does. @Zitronen Tee the bitterness and astringency of tea (that kinda tongue-puckering sensation you get on the sides and back of your tongue, sometimes kind of a fuzzy-feeling on the back of the tongue) is caused by tannins, which is enhanced by overly high temperatures. Different teas brew best at different temperatures and require the right balance to draw out maximum flavour (and caffeine) but without drawing out too much bitterness and astringency. I personally like a strong black tea so I would boil it, it shouldn't make too much of a difference really, as long as the tea bags aren't sitting in the water AS IT BOILS. For green tea DEFINITELY DO NOT bring it to a boil (green and white teas are far more delicate).
=3 I can't wait to try your method of making sweet tea btw, sounds delicious.
I did this using cherry syrup and cherries and it was soooo freaking good
Jeanne Elizabeth O'Malley sounds good I will try this one!
*i swear it’s not gross*
It’s bacteria
Me: oh jeez maaaan
IamIceQueen7 lmao yeah but you are covered in bacteria 24/7
Fun fact: you have more individual bacteria inside of you than body cells, and that's not even counting mitochondria. And without them you'd die because you're living in symbiosis with them.
Now stop being silly, we put months-old curdled cow-udder juice on burgers and sandwiches, eat bee vomit and drink half-rotted grape juice all the time.
Have you never eaten yoghurt?
@@Krawurxus speak for yourself, i don't touch the half rotted grape juice.
Bacteria like yogurt
Ive been making kombucha for a year now and im sure my gut is healthier for it...its quite expensive to buy but ridiculously easy to make...last summer i put herbs like lemon balm from the garden...lush xx
Hate to break it to you but.... Its just fermented tea. Nothing here that would make your gut "healthier". You dont get healthier by drinking fruit mead staying healthy has more to do with your overall food consumption and sadly there isnt any wounder food that just fix everything if you've eaten badly. But hey it tastes great so why stop :P
@@EnRandomStenI mean... you contradict yourself within a sentence. You say that theres nothing here to make your gut healthier, then proceed to say that staying healthy has more to do with your overall food consumption. Well.. if youre drinking something every day then that is part of your overall food consumption. Is it the sole key to making or breaking your health? Of course not. But to dismiss it as only having benefit in taste is ridiculous.
No.. Yeah.. Let's just ignore the pro biotic and healthy bacteria.
Live yoghurt must be a myth too
@@LeonUK
Thats in yoghurt. Are there probiotics in yeast ?
@@-Meric- "Kombucha is a fermented tea that has been consumed for thousands of years. Not only does it have the same health benefits as tea - it's also rich in beneficial probiotics. Kombucha alsocontains antioxidants, can kill harmful bacteria and may help fight several diseases."
(www.healthline.com)
I’ve been a fan of doing a 1:1:1 of black, green, and white tea, with variations to the ratios whenever I feel like switching it up. It saved me TONS of money making kombucha when I was in Mexico for a year.
Me: Oh so it's just like some cotton pads with bacteria and yeast, i get it
The scoby: *multiplies*
Me: *confused screaming*
Expert in baking, cooking, and fermenting. What a purrfect combo you are!!!!
I like that these videos are concise enough to make sure we don’t fuck up and include exact measurements but straight forward and short enough not to bore us and let us explore more details on each subject on our own
3:42 I guess you could say that he.... spilled the tea huh
GTS
Grand Theft Scobi
Silly Wizard GTS is actually one of the most popular kombucha brands 😂😂
@@dg5450 great facts u got there
In second day of second fermentation now and its looking amazing! The red from the strawberries is making the liquid a beautiful color
Great video! It's worth noting that you can add the tea to your starter and scoby when it reaches ~100°F (roughly when you can dip a finger in the tea and hold it there without it being too painful to keep it there).
I've made mine this way for ay least 3 years without issue. The yeasts and bacteria don't begin to die off until 120°F - 140°F.
No need to wait so long to start the next batch. Hopefully this will save you some time.
Enjoying your videos so far, keep it up.
Oh. My. God.
I love you now! If the sourdough starter didn't make me completely binge watch your videos, this one will.
FYI this thing is an extremely common thing among Russian grandmothers. Some have been growing and drinking this so-called tea mushroom for decades. The fact that it has now become popular is ironic. I started growing it early this year as well, but our recipe was 10x more concentrated, which led to horribly acidic kombucha. I threw my shroom away, but did share one with a guy I know, so I'll "borrow" it from him and try again with this recipe. Good shit Josh, thank you.
чайный гриб yeah its amazing
I'm about to start my second ferment on my kombucha (it's 17 days old now) I'm really excited this is my first time making it and it taste great so far!
Mai Tai is such a jam and hearing it in the background made me so happy.
In Russia, the SCOBY is called "Chayniy grib", the Tea Mushroom
In Soviet Russia, scoby ferments you.
How can we grown kombucha scooby from scratch?
Without having any kombucha liquid as a starter, this is what I want to know; because nobody has kombucha scooby when it was made for the very first time, unfortunately today no one seems to know how to grown a kombucha scooby from scratch🤨🤔
Do you have any idea?
@@Veronique428 i've read a while ago that these things are indigenous to middle to south China, where they (or their distant relative that was in time bred into its current form), started naturally in little ponds. So i assume, it is not a thing you can start entirely from scratch.
Damn, there are chinese for you. Hey, there is a weird jelly disc floating in this pond. Quickly, place it into a jar and feed it some sugary tea!
Kombucha was apparently sorta popular in Sweden in the 70s, and then it was called "Volga-svamp", literally Volga mushroom, implying a Russian origin.
Dude, I love you shots and your music
Thanks so much!
Joshua Weissman lol, np. I also like flavoring my Kombucha with strawberries, I won’t do anything else, lol.
This video was super clear when it comes to instructions on how to make this! Thanks! It looked amazing ! Love me some kombucha!
Joshua I adore you, honestly thank you for all your amazing videos xx
I know that I am late to the party, but it is fascinating to see how other people make kombucha! I have been making it for about 4 years now and I do a few things very different from this method.
I would advise against vinegar as it can mess with the pH of the tea. And to add to that, beginner brewers should be using pH test strips at first so they know what is safe to drink and what isn't.
As far as second ferment goes, look for swing top bottles that are rated for fermentation. Standard swing top bottle have a higher tendency to explode. I also find that not leaving any headspace results in more fizz because carbonation is forced into the liquid! I learned this from a very experienced (multiple decades) kombucha brewer and it has served me well!
Why do I need to use ph test strips? I’m new at this and scared I’d mess it up and won’t even know lol cuz idk how. It’s supposed to taste like.
Love your Channel! Just found it searching for sourdough and already got addicted to it! Greetings from Brazil!
Definitely making this in the spring/summer when the tropical fruits are in season again. Thanks!!
Your channel gonna grow so fast, we will be with you mate, keep up the good content!
Me: Hey i got a gift for you
Friend: oh really
Me: yeah a scobi
Friend: wth
Enjoying ice-cold lavender strawberry bubbles ATM. Next: strawberry mint, THEN black courrant black tea with... herb TBD from garden. Thank you for getting me started on this amazingly simple healthy beverage that's my new summer go-to cold drink.
BTW Josh, you've got to add this and the fermented hot sauce recipes to your Fermentation playlist! I've been recommending it to all my friends and a central location is super helpful. xoxo
Did you just throw the leaves in there or make a syrup? How did you do it?
Love your editing style, glad I found your channel!
Excellent video! Informative, easy to follow, and hilarious. Let’s not forget the beats ....
Following your recipe I have made several batches with my girls and have shared it with family and friends alike.
Thank you!
Why did you get arrested
I stole someone’s snot lid.
All my life I’ve been squeezing the tea bags, love Little tips like that. You the man!
The scoby will eat some of the tannins released from squeezing the teabags
That drink looks amazing! Wow!
Hi Joshua. Great video and so clear - and humorous - which is important!
You can also grow a SCOBY from store bought kombucha! I've done this on two separate occasions and the brews are both still going strong! Simply prepare sweet tea as Josh describes, but instead of a SCOBY and 2 cups of starter, simply add a cup or two of plain kombucha from a bottle you can get at any store nowadays (ideally a bottle with a little bit of SCOBY floating in there already, but it really makes no difference). Cover and let it sit as Josh described but for about 4 weeks until a thin SCOBY grows on the top. Then proceed as normal!
Emily Bartlett yes this should be done instead of vinegar. Ive heard kombucha can get vinegar eels if there’s any vinegar introduced in it
That's how I made my first scoby. I was jumping around like a happy fool as it grew.
Im doing this now and have a solid scoby in only a week.
kept it next to my furnace, so a steady warm a d dark environment will really boost the process
How can we grown kombucha scoby from scratch?
Without having any kombucha liquid as a starter, this is what I want to know; because nobody has kombucha scoby when it was made for the very first time, unfortunately today no one seems to know how to grown a kombucha scoby from scratch🤨🤔
Do you have any idea?
You're so nice to teach us all of this, Skrillix.
This is the best kombucha video out there for newbies - thank you!
Looks so good ! Made my first batch today
Hey Joshua I just want to point out do not use vinegar for Kombucha as it introduces another set of acids that would turn your kombucha like vinegar. Instead you can use raw unflavoured kombucha from the store
Kombucha contains ascetic acid which is basically vinegar dude.
Dont throw out the scoby. Can marinate and make jerky in a dehydrator. Use for skin care or atleast compost in your garden and water in
How do you use it for skincare?
Rub it all over your body. All over :]
Jk, they are useable as face masks.
You can also cut it up and make gummy candies
Blending fruit also works well, i just use a mesh strainer when I pour it from second ferment into a glass.
Thank you so much for this I've been needed to make my own and this is easy and simple and motivated me to do it
Can you show us how to make nato? (Fermented japanese soy beans)
This was a very helpful video! I had a question though: why no frozen fruit? My boyfriend has been brewing homemade kombucha the past few weeks and has tried frozen pureed mango and peach and it turned out fine. My favorite though was the fresh blackberry/raspberry one he made. He also watched this with me and had a comment about the square bottles you're using. He thinks that may be the reason why you've had some explode in the past because the carbonation applies uneven pressure and that circular is the way to go
Pureeing the fruit gives it more surface area, more for the bacteria to eat, therefore more carbonation. And the square bottles could be decorative which aren't made with the same integrity as fermentation bottles and are more likely to explode or not be airtight enough. Also 3-5 days is kinda long for the second fermentation. If your environment is warm enough it'll only take 1-3 days.
Thank you Joshua bet it tastes better too will try it!
I drink kombucha everyday my wallet keeps fist fighting me.
I used to, now that I make it I’ll never go back. I think it tastes better than store bought too once you get the hang of it.
@@ElLenadorLA I am very interested!! Just cant in my specific location...yet!
Instructions unclear: ended up making bombs in my house because I used a invisible ink pen on my labels
I’m pretty new to kombucha brewing, but i’ve been reading up on it. I started my brew using a bottle of unpasteurized kombucha from the store, and that works really well too. The starter fluid is more important than the SCOBY pellicle, which is just a byproduct. I’m also concerned with the use of square bottles for the second fermentation . I’ve read that using squared bottles is very dangerous because the pressure from the gas would not be evenly distributed, which could cause it to explode.
First time watching his vids and tadah! I can say I’m now a fan. Love the humor!
I’m going to try this for the first time today. We’ll see how far this goes. BTW. Do you just store SCOBYs in the fridge in juice between uses? Also, are their any fruits/spices to stay away from when making Kombucha?
wondering how do you store scoby? thank you
"or you can just throw the scoby away"
MURDERER!
Looks delicious Josh! I'm going to get me some glass bottles right now! :) Thanks so much for the clear and thorough instructions.
Definitely make your own with one plain bottle of Kombucha and sweet tea. The second ferment is where you add flavor by fruit or I actually got all the ingredients for root beer /cherries, sassafras, cinnamon, vanilla, molasses, wintergreen, honey.
I got really into making KOMBUCHA. I really enjoyed it, the process and the drinking. That rose water syrup ... it was amazing... until I made a timing error. I ended with food poisoning. Bad food poisoning. Days down from it. I recommend being very careful. Since my SCOBY was contaminated, I tossed everything. I am out of the KUMBUCHA making business. Instead, I’m buying mine off amazon
You should try some Bar Keeper's Friend on your pot. Make that bad boy shine like new.
That'll take away the fantastic stories it has
no no no!!!!!!!!!!!!
it would damage the iron in the pot anywhere there's a chip
The first half, of your directions, remind me of when my grandmother used to make wine and the second-half, reminds me of when I tried to make beer, with my neighbor.
Thank you so much for sharing your tips! I'm going to give it a try using honey!
Dont throw the scoby away... it is alive!!! Btw awasome video
I dont think I like the idea of my tea getting angry at me and exploding.
Thanks for making this easy.
Thank you for making me fall back in love with kombucha. I was getting fed up w all the complicated recipes and douchie videos. Kombucha should be simple and delicious! Time to go resurrect my old SCOBY!
Cooking with Skrillex is fun!
Got a question tho: how long can I keep the new scoby that has been developed during the fermentation process before needing to make more kombucha? Will it ultimately determine my future life to keep making kombucha with endlessly increasing amounts of scoby until I die?
qinn1996 . Don’t panic, make yourself a SCOBY Hotel.
Just place it/them into a lidded glass container and emerse in Kombucha and it/they will live quite content on a sprinkle of sugar every month until you make more. Store in a safe place away from SCOBY thieves. 😜.
Simple as ......👍. 🐢
Ruth Maxwell do you have to refrigerate it?
Can we use jaggery instead of processed sugar?
I remember seeing Kombucha like two years ago and was like "Is that that weird fungus tea?" and it was and I was like "Why... do I know this?" well "The Kombucha mushroom people sitting around all day!"
Really appreciated you and this vid,, thank you friend!! 💜
Btw you can also make your own scoby by taking part (I used around 1/3rd) of an unflavored raw kombucha drink and doing the same tea process in a smaller 1L jar, although I would also recommend to always use whole leaf tea and not tea bags.
The starter that you have left from creating your strawberry drinks, does that go bad after awhile from sitting? Does the original stay in the fridge until you make more or sit out?
I will forever wonder whyyyy we didn’t make this in bio class 😂
looks delicious im excited!
I will try it with orange blossom water instead. Great tip 👌
“Let's get a moment of silence for every time I've spilled something”
*BLARES SAD PIANO AT MAX VOLUME*
Is there any reason you're not using fermentation grade bottles for making stuff like kombucha?
you only need fermentation grade for much longer periods of fermentation, we ain't going for super alcoholic drinks, just a few days to give it a little spark ;)
Bcz they hold in the pressure on the 2nd step of fermentation much better than the cheapy bottles. I had a friend who was making them with the cheapy-type bottle in the summer and they started exploding =o
*The scoby You linked comes with the starter too!!*
can you do more fermentation stuff i love these videos
Don’t throw the new Scoby babies!!! 😱😱😱
How was the 1st kombucha ever made!?what came 1st the scoby or the kombucha. You need scoby to make kombucha but you need kombucha to make a scoby!
I honestly wondered this the other day. 😂
I'm guessing that it was just black tea that went off so a scoby accidentally formed on top
The same way the first yogurt was made
@@michaelward4256 that's probably right. That particularly colony happened to be edible and delicious.
Some questions are dangerous for your health if asked.
Lmao
Thanks for sharing, and im going to make this nextweek.😁❤❤❤
SCOBYs make great compost.
My fav flav to brew is strawberry mint.
Also ginger for whatever reason causes max carbonation
I think onision would like this episode
Oh hey, it's Michael Reeves older brother!
you can use store bought kombucha as a starter, you can also use raisins (1 or 2 but no more as it will explode).
Digging your music and videos! Made kombucha yesterday, it was quick and easy. Do you have any other plant-based dishes?
"If you can make sweet tea" crap I'm british.
kombucha tastes like straight up vinegar but I lowkey like drinking it lmao
Yeah, im gonna pass on drinking vinegar
I love kombucha I love what it offer and i love making thimgs homemade can't wait to try this out ill do a video. Sp exciting thanks for all your amazing skills and for sharing them with us.
Thats dope man thanks! Hey do I store the starter on the fridge or not?
loose leaf tea > tea bags...
Trying to keep it cost effective. Obviously you could dish a little more and get higher quality teas. I imagine it all works about the same.
Just no tea that is oily. The scoby needs to breath.
3:29 pretty sure licking your finger and putting it back into the pot that will be fermenting is not such a good idea....
Why?
@@heatherremlin8607 hmm, do i want to contaminate this giant batch of tea ive just made with whatever was on my finger or in my mouth and potentially grow a giant culture of harmful bacteria. Yes i do, lets stick my fucking finger back into the pot after i lick it
You have my subscription, when I can afford my own house when I’m 39 I will definitely make everything from all your videos in peace
Mine were always on the kitchen counter in full light while sitting on an old heating pad- yep - and baby my scobys were epic as was my Kombucha !!!
Rose water is perfume like, just remember that please
it's also delicious