The Complete Guide to Homemade Kombucha
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- Опубліковано 20 вер 2024
- The first 1000 who click the link will get 2 months of Skillshare Premium for FREE: skl.sh/interne...
I made this DIY kombucha guide because all the other ones seem to be half an hour long and split into separate parts. Instead of dropping a whole paycheck on a gallon of old expensive tea, buy the supplies below and start making it for a nickel.
Buy a SCOBY: amzn.to/3j3wQgu
Buy gallon-sized glass jugs: amzn.to/3j3O8da
Buy gallon iced tea bags: amzn.to/34nolIM
Buy me a beer: / shaq
I don't understand how this video only has 150k views still. Of all the kombucha starter videos out there, this one is clearly the best, and it's the one I send to people when they want to begin their own kombucha starter at home.
Getting pinned on a video from months ago today, that's pretty good. Same as the kombucha starter video, lol.
@@inigo137 i feel like it's weird that he went back and pinned this comment lol
This dude is the only man who can straight up tell me an ad is incoming and I will still watch it bc he deserves all the support. Thx for the content my man
I THOUGHT I WAS THE ONLY ONE!
So true!
100% but another point is the Ad is at the end of his content. Not like some people who put it in the middle and force you to watch it
Damn I didn't realize it too
@@mfundosabela5445 LLLJJL
"Wider than the pay range at Condé Nast" 💀
Someone check on Bon Appetite, I think he just murdered their corpse.
lmaoooo so good
Bro. I came here looking for this comment. 🔥😂🤣
And with a completely straight face. Didn't even phase him
⚰️💀🐴🐎 😭🤣😂🤣😂
This man has really perfected the modern style of instructional video. Direct, relatable, informative.
Aint that the truth!
As a home brewer myself, this video is the most comprehensive, concise source of information for those looking to brew kombucha at home. Could have used this while I was starting out, but learned something even today. Thanks!
What did you learn! I'm interested
SAME!
I brewed buch back in college and learned mostly from blogs and the wonderful lady I got my SCOBY from, but this was so to the point and refreshing. No need to scroll through his buch making journey or ask about his grandkids!
Same here. Loved the adding juice for taste part.
As a professional fermenter, this might be the best introductory video I've seen. It's concise, comprehensive, and entertaining. I don't do kombucha anymore, but most of this applies to natural soda, tepache, ginger beer, kvass... really all other fermented beverages.
Small correction, PET bottles (at least the ones designed for carbonated beverages) are generally rated much higher pressure than (most) glass bottles. You can actually get higher carbonation levels in plastic soda bottles than glass.
I'll be recommending this video to all the people asking me how they can get into fermenting. Thanks for the great work.
Also, I think PET bottles are safer, because they won't explode into hundreds of hard sharp pieces. A good choice for second fermentation.
"Margin of error is wider than the pay range at Conde Nast"
THE SHADE
well deserved shade though.
Do you have any idea who is replying to your comment right now? It's me, the FUNNIEST MAN ALIVE! My videos are so extremely funny, if you don't cry tears of laughter, you are allowed to DISLIKE my EXTREMELY FUNNY videos! Do you think my videos are funny, dear as
Loved this!
@@AxxLAfriku are you trying to get thumbed down? Because that was painful.
@@svenislegend he spams every trending video
I've never even had kombucha and have no intention of brewing my own but you better believe I watched this whole video
I've never had it because they don't sell it where I live, once I realized that kombucha was one of the ingredients I stopped watching it as a tutorial, and started watching just for the entertainment factor
I keep coming back to this video thinking "soon I'll make my own" even though I have never had it
"Fruit flies love acid more than Facebook employees on Micro-dose Mondays" LMAO
Yeah I was laughing my ass off was gonna coment it but you did it first 😂
this is why I drink toilet water ua-cam.com/video/Kscsc5lCr9Y/v-deo.html
So great lol
Wow that was very specific... Lol
As a friend of a former facebook employee who did a lot of microdosing, can confirm.
A bastion of charisma. Teach me your ways, I too wish to be sassy without people saying I'm an ass.
Step1: write a script for everything you say
@@HeuristicsEnjoyer Sounds like what someone with social anxiety would do, plan everything out and stuff.
Would that just make you sy then?
Step 2: be handsome.
... omg that Condé Nast jab. I wasn't ready for this xD
I just watched an 8 minute video on how to make a drink I have never heard of. Good Saturday so far.
Tbh I have no interest in making Kombucha whatsoever, but that didn't stop my ass from watching this entire video to support our cooking daddy
shaq always sound like he's giving us secret information that the cooking world is hiding from normal people
Something I like to do to speed up the cooling process of the tea is making only half the volume I aim for (with the same amount of tea ofc), dissolving the sugar in that while it's hot and then adding cold water from the fridge, usually that already ends up slightly above room temperature, but I've found it a useful shortcut :)
also the fact that fruit flies love raw kombucha makes it a great DIY fly trap, just mix it with a few drops of dish soap to break the surface tension. I've had a bit of a fruit fly problem this summer and this has really helped 👌
Pro brewer here. The only reason I might not add fresh water to brewed tea (for fermentation) would be that the fresh water has NOT been pasteurized. This isn't a huge deal in kombucha, as the water probably doesn't have any bacteria/yeast that won't be present in the SCOBY. Also, heating up water (especially boiling) can help drive off any volatile compounds that could contribute off-flavors. But, there is kombucha and kombucha, so take my experience with a grain of salt.
@@biggrocc19 that's a good point!
4:55 rock hard and tearing to get down my gullet? Yes please sir 🥺
😂
I've been interest in some easy fermentation for a while and after daddy himself offered us this gift, i think i'm ready.
If you want something really simple to start of with i'd recommend red onions! Super easy and super rewarding as you can use the onions on almost anything
This is simple but starting from total scratch (if you make your own scoby) it can take a month+ to have booch. A real simple ferment would just be putting some peppers in 2-3% salt water
Fantastic video!
Significantly, for safety and also success, it's important to not use unfiltered tap water, as the chlorine content can harm the scoby and allow harmful bacteria to grow if the starting product isn't acidic enough so be sure to used filtered water!
Aww man, this brings back mad memories for me. My mom used to brew her own honey mead and kombucha in our downstairs hallway closet, using Manchurian mushrooms for the kombucha. First time I ever got drunk I was 6; I was always curious about what my mom was brewing in the closet so I finally got the courage to sneak in and take a sip out of one of the 2 jugs that were in there. I didn't know which was which but apparently I went for the mead. Good times.
If you have a spare Scoby you can also trade it with others for different fermentation goodies like already junified scobies, gingerbeer plant, water or milk kefir, sourdough start... you get the idea.
I want to keep my comment as succinct as your delightful videos, so thank you. This condensed, incredibly well scripted & thought out process of cooking video is the exact no bullshit streamlined design that will pave the way for future series. The fact that we get it for free is a glimmer of hope that UA-cam isn't dead *yet*. keep it up man im drunk, its 2am lets go
Really interesting you’re trying to teach us better judgement. I appreciate you mentioning what can kill us
You're still the best, Shaq. No food/drink CC even comes close to achieving your level of effort, knowledge and charisma. I'll be with you until the end; or at least until you inevitably sell out to SquareSpace or MeUndies and your videos become full length ads with a cooking tutorial in the middle. Keep it up brother!
5:19
Alien life form detected
EL CUCUY
Internet Shaquille ten cuidado
That Condé Nast shade was too sweet to ignore
The title sounds like a 400 page book.
Did he change it? It's like 6 words.
@@wynngwynn no, Hakim is saying the title of the video sounds like the title of a 400 page book, and as someone who has read many 400 page books on making things, he's right
"the margin of error is wider than the pay range at Condé Nast" did u just
I spend about $30 a week on kombucha. I definitely need to start making my own.. thx!
As always be sure to check out more resources and channels too!
*You brew kombucha* is a channel specializing in the topic and this lady's been at it for years. Helped me a ton in my noob brewing and answers a lot of questions.
Two tips. For the 2F, you can use the same store bought bottle that you have previously purchases, just sanitize. Also, using real fruit is easy, just strain before serving.
Not only do I no longer "concern myself with the pitfalls of commercialized Kombucha" but this man has somehow miniaturized Hawthorne's vinyl so it can fit inside his microwave! Amazing.
"The margin of error is wider than the pay range at Conde Nast" LOL
I love your style in teaching.
I was not expecting a conde naste diss but I am all for it
3:29
Timestamp for the mention of Grolsch. TWENTE IS INTERNATIONAL.
Dit is nu een nederdraad
de uitspraak was niet geweldig
G E K O L O N I S E E R D
canine crossing at 5:19!!! ㅇㅅㅇ
i grew my own SCOBY last month! My kombucha has been brewing for a little less than a week, but it’s not ready for the second fermentation yet
This is so well communicated, and within 10 min, too!
I've found that you can just do the entire fermentation in a closed vessel. The end result is a little more like beer than traditional kombucha but it is a great way to get the fizz without doing a second fermentation. I think you could probably just do an open-air ferment for the first week and then cover it for the next week -- as long as you added enough sugar to the tea, it should carbonate. I'm still experimenting with this method, though.
wow color me intrigued. reply when u have advice for a newbie
@@julicoole I'm pretty confident about the closed-vessel fermentation method so I'll say a little more about that.
I mostly use mason jars and canning lids, though there are definitely better tools out there. The canning lids aren't really designed to keep pressure in, but they work well enough to get carbonation to happen. The canning lids and rings also tend to oxidize and get black stuff on the jars over time. I've never had any issues with exploding -- I think the seals fail long before enough pressure builds to be dangerous.
for 1 quart of tea I use about a half cup of sugar. Once the sugar is dissolved and the tea is around human body temperature, add your SCOBY or starter liquid, seal it up, and wait 1 to 2 weeks! If you use a narrow neck bottle, be careful when opening, as it loves to spew everywhere.
One note about this method is I'm not sure about the impact it has on the long-term health of the SCOBY. I've been doing it for a few months with a SCOBY I got from someone else and everything seems fine so far, but it's possible that something about this method would cause the SCOBY to deteriorate down the road and I just haven't noticed it yet.
Also, since my original comment here, I've opened a few bottles of the stuff I made using that method of leaving uncovered for the first week, then covering for the second -- so I can say a little more about how that method looks. It worked! Definitely funkier and more acidic than the closed-vessel method, and has a fizz, but not quite as much of a fizz as I'd like. Might have to leave it in the covered state for longer than 1 week, or maybe Shaq is right and you do need to add more sugar before closing it up.
Man! you hands down have the best informative, to the point, most consize food channel out there... And I watched a loooot of them.
Who have time these days to sit through 30 minute long video to learn Sth that can take less than 10 minutes to teach!!??
I have been wanting to make kambucha for months now... Every other UA-camr makes it such a big, looong complicated procedure with many tools to buy..... And I was worried to dip my toes into it.... You made it so much easy and not a big deal at all.... Amazing content and I really appreciate it. Thanks a lot
Loved the background cameo at 5:20
Kombucha and cocaine every day. That's how you spell health
I had no idea you could drink kombucha without carbonating it first! This was SO helpful, my first batch was such a disaster, but you've restored my confidence.
feel like we are on the same wavelength i have my first batch of alcoholic kombucha brewing at the moment, perfect timing haha. everyone doing fermenting / growing during quarantine
That CN burn. :chef's kiss:
clicked through 3 over produced videos on how to make kombucha before finding your simple, to-the-point, informative video. Thanks
THEY ASK ME WHAT I DO AND WHO I DO IT FOR
Btw you dont always need a SCOBY to start a batch. The SCOBY is just a biproduct of the bacteria. It's supposedly just a barrier/film that forms between the liquid and air. Using a bottle of kombucha with live culture is good enough for the fermentation, but adding a SCOBY is usually recommended because its has a ton of live bacteria and makes the process foolproof. Using a SCOBY probably cuts the initial fermentation time down considerably, but it's not that big of a deal.
Love the shade at BA
here before the "comments 14 hours ago but uploaded 1 minute ago????"
good stuff.
Patreon early access, baybeeeeeeh
Internet Shaquille Something might be wrong my friend Im not a patreon and I have access
@@internetshaquille my boy slipped this one out early
imagine if someone actually made $100 for a picture of his feet
So I’m genuinely confused: why do you need starter kombucha if you have the scoby? Wouldn’t those two things serve the same (or similar) function? Every time my sister has made kombucha she hasn’t used starter booch (afaik) and it comes out great!
Edit: I was wrong. Very wrong. Sorry y’all!
You, my man, have the best understanding of how to create content for the internet I've seen. Much respect, i love all your videos. Your perfectionism and motivation are an inspiration to me. Cheers
Proud that I started brewing kombucha BEFORE the Shaq vid. Otherwise, this is great. I'll now direct friends to this short vid instead of the Pro Home Cooks one, which is also great but longer and a bit more intimidating.
Ya' know, I typically love your vids, but this one is friggin' fantastic. Thanks! Really great vid.
0:03 you KNOW it's going to as short as possible when Mr. Concise prefaces the video saying he was pushed to his limits
This is like, a perfect fuckin video on kombucha. No fluff. Love this man.
I love how subtle the dig towards Ragusea is (dismissing the segue). Keep dunking on him and Weissman, pls.
Why?
🥇I'll take this thanks
This is the true patreon benefit
great tutorial! as an experienced kobucha home brewer myself, the only thing that made me wonder is that you did recommend doing the 2f in a plastic container, as it can be dangerous to ferment foods, especially kombucha in anything non-glass, because little particles can make it into the brew thus intoxicating it. :O
The starter tea is the scoby, the mushroom is a byproduct you don't need. You can just use store bought booch as a starter, you don't need something special from a "kombucha company"
Also most people call it F2 not 2F hahahah
You shouldn't open it on the first or second day of F2 unless it is really warm in your house. It can take up to 3-5 days to get bubbles if it is cold. Also NEVER USE A NON PRESSURE RATED VESSEL LIKE A PLASTIC BOTTLE FOR F2! The thin plastic won't just let you know how carbinated it is, but it also ruptures easier!
I'm not really that into kombucha but I really liked watching the process. Fantastic as always, man.
Also, great selection on the Skillshare ad. Pricing your work is a really tough thing to do for a lot of creators and I bet it would help a lot of people.
I truly despise kombucha but I love watching your videos so here I am. I will never try this but good video as always
i went through a homemade kombucha phase my junior year of high school and gave my friend a SCOBY. My friend started her batch and her dad threw it out and said it was dangerous :(
I'm sorry for your loss
He was right. If my child risks serious food poisoning because of some hipster youtuber, I'm gonna intervene if I can. This stuff could really kill you.
@@lodevijk ??? Nothing here is particularly deadly.
@lodevijk how could this kill you??
@@stirfrypho1846 read the Wikipedia article about Kombucha. The positive health claims have no substance, yet there have been cases of liver and kidney failure, and death. The max safe dose is circa 120ml, or half a glass. That's very easy to exceed.
I've been making kombucha for over a year now thanks to this vid.
The pancake thing is called a pellicle. You DO NOT need this to brew kombucha. It is basically just keratin (not alive). The starter tea is the SCOBY. I started my last brew with nothing but tea, sugar, and a bottle of unflavored GTs.
I started my kombucha from scratch without seed, and it worked just fine! I let mine go for 2 or 3 months though, and it's insanely strong. Booch is awesome though, I like mine more on the sour tangy side, but the magic is you can do whatever you want, provided you let it ferment enough
i love you internet shaquille you remind me of my friends cool brother in law
He talks so calmly really nice video
i don't think i've been happier watching a youtube ad, love ya shaq
Timely! I just started my first batch of booch last week! My scoby is already forming. Thanks!
Happy for my guy to get more sponsors! This guy's been killing it since day 1
I actually love this man. No further comments. G
Just about to try this. Perfect timing.
While not exactly the same, I make ginger beer using a ginger bug. For carbonation, I used a washed and sanitized 2 liter bottle to do the 2F. As you mentioned, you know it's ready when the bottle feels rock hard. In my experience, the fizzy-ness matches and even surpasses storebought soda's fizzy-ness, even when the 2F was done in a plastic container. So for my own paranoia, plastic bottles for carbonation is good enough
recommend against cheesecloth for the initial ferment. first two batches i made got mold due to the cheesecloth being too breathable. i do use cheesecloth for raising the initial scoby though
what would you use instead?Making my first batch.
@@maryannholmgren3076 kitchen towels like the one shaq uses with smaller pores should do. See www.kombuchahunter.com/the-daily-yeast/mold for common causes of mold
@@tcook912 many thanks Tom.
Your videos are excellent! Straight-forward, Zero-BS, and entertaining content. Keep it up!
Just a heads up, you don't actually need the big mushroom thing to get started. It's called the pellicle, and is often confused for the SCOBY. The SCOBY is actually the finished kombucha product you add to your next brew. The pellicle is a by-product, and will form on its own. It does aid in the process though so once you have grown your own pellicle you should transfer it into your new batches.
What's Kombucha?
This kinda reminds me of life of boris' kvass recipe. Fermented rye bread juice is much tastier than it sounds.
I made my own kombucha for over a year. I traded Kombucha for water and milk Kefir but I still get the booch itch every now and then. You should try making tepache Kombucha. I would use the Kombucha for my second ferment with pineapple with skin, clove, cinnamon, and piloncillo. This recipe always gave me extreme carbonation.
Just started brewing start of quarantine! Thank you Shaq for bringing this to more people much love
omg...that BA joke. *Chef kiss*
Another complete guide for kombucha. We're not in quarantine anymore dude :)
I used the gallon tea bags as well when I brewed, made it hassle free. I didn't buy a SCOBY or MOTHER when I first started I just bought Raw Kombucha at a store and poured it in when the tea cooled. It's all the same bacteria anyway just needs to graze on sugar to grow. Just don't use the flavored stuff to start and be prepared to throw a lot of SCOBY away as you do this.
My question for you sir. Can I make Kombucha with Stinging Nettles tea?
Amazing video as always! But is it me or is the music a little off this video?
5:20 THE PET!!
Some familiar like making tepache. Mexican fermented with pineapple peel skin. And water.
I have a tepache video too :)
You should make one on home made kefir. It's way better than the store-bought shit, really helped when I was going through some serious chronic intestinal issues.
Metaphors on point
oh damn that BA shadeeee
You can make a SCOBY fairly easily at home.
Buy a bottle of booch, i prefer Original flavor.
Put it in a glass vessel, I use the 1 gallon jar
Add about 1/3 cup sugar and top it off with the towel/coffee filter.
In about a week, temp pending, you'll have a nice little SCOBY & Starter Tea."
great video, it reminded me on how many different ways you could make kombucha....I should experiment more...
This was fantastic I wish I had seen it earlier when I started brewing my own kombucha. I never bought different bottles, I had so many GTS bottles that I just took the labels off and I’ve been using those for a year and they work fine although I have replaced some of the tops, I am making kombucha for myself a couple of friends and my parents And have 4 gallons going at various times so I’m never without thanks. Thanks for the advice on what to do with my huge Scoby hotel.
My 2 favorite flavors of home brew kombucha is ginger hibiscus and lemon juniper.
LOVE this! Honestly, this is one of the projects high on my list once we move and have the space (and glassware) to do it! 👍😋
The only fermenting projects I've really been able to start up is homemade coconut yogurt, and single-use type things like that.
kombusha and soda streamer is the best
Homemade Kombucha! Very nice!
beat sugar works too
you are an amazing dude. thanks for your knowledge.
I also like to bottle my kombucha without any juice or flavors added for a couple of days to get some extra fizz
do you use cheese cloth? sounds fun and yummy.
@@maryannholmgren3076 to protect the scoby and kombucha from flies? I use a coffee filter with a rubber band
@@emilyli3304 I have those..thanks.I'll have to watch for ants also lol.
Thanks shaq