Started with beer, then kombucha, then lactofermenting, then milk kefir, then cheese....and ive come to realize fermentation is kinda like languages. The more different kinds you learn, the easier it is to learn new ones, and the more connections you naturally draw and then in turn you get more and more creative with your knowledge. Bottom line: yum.
Hmm just wanna say that "nobody" is like that due to ignorance unfortunately ... Some of the best things in life come from fermentation: bread, cheese, salami, beer, wine, and much more. Joshua understands this! Which explains his enthusiasm.
A good safety tip here: use corked bottles, old liquor bottles work really well for example. That way, instead of exploding, it will just pop the cork out. And as a bonus the cork will rise as the pressure builds, giving you a visual indicator that the pressure needs to be released.
@@MishelleCipriani you have to pull out and put the cork back, yea. But not necessarily every day, you can tell if it's needed from how much it has risen. And it's alot less of a hassle than those hinged flasks. Also, it wont explode if you forget, just make a mess.
From hard-won and messy experience: Mason, Ball or other preserving jars ("real" functional ones, not ornamental ones) are actually designed and made to stand up against LOW internal pressure (i.e. suction or near vacuum), such as when canning. Initial fermentation or activation with cheesecloth or other air-permeable covers is fine. Lids for canning jars that accept airlocks or bubblers work fine (great, in fact) for fermentation, but will not allow the build up of pressure required for carbonation. Daily (or twice-daily) burping of airtight lids will help prevent exploding containers, but keep in mind that the pressure being generated by fermentation is in the opposite direction to what the container is designed to withstand, and missing (or just being late) even a single day can set off the bomb. High internal pressure is better handled by swing-top bottles (or crown capped bottles, but they can't really be "burped" conveniently). Again, "real" ones, such as those previously used for beer or carbonated beverages, or obtained from a brewing/winemaking supply provider. The decorative ones available from hobby and craft stores may not be actually up to holding much pressure. I cleaned up a lot of semi-fermented products and glass shards before I had that explained to me.
Thank you, that is great advice🙌🏻 I am not sure what kind of bottles you are refering to though... is is the industriel grade flip flop bottles or the ones with a screwcork on them?
I know I might be so late asking this; but is there any way to sell these? Since it’s fermentation and the yeast are still alive, I’m not sure to even send these out to my friends in bottled form... with that said thank you for the advice!! 🙌
@@primej485 hope you've got a lot of money to pay your fines for selling food products without FDA, USDA, and state health department approval and inspections. Not to mention fire code compliance, since your production location is now subject to commercial fire code regulations, so expect once or twice yearly visits from them. Also, if you have to ask a question like this, I suspect that your knowledge of food safety and fermentation is very, very limited, so I hope you have lots of money to pay your lawyers when you get sued for making someone sick. And if your final product contains more than 0.3% alcohol, I hope you don't have dogs, because a visit from the ATF is in your future, or perhaps the IRS and their new army of 87,000 armed enforcement agents that are trained to raid suburban homes and prepared to use deadly force. If you want less government regulation, you need to stop voting blue. Also, if you want to share your fermented products with friends (for free, and with fair warning that it's a homemade fermented product), chilling it substantially slows fermentation as long as it stays cold. Once it warms up, the fermentation resumes.
@@ParadigmUnkn0wn thank you for the forewarnings; the question I asked maybe a little too simple rather. I was thinking if there’s any safer way to promote or sell these, and as a context I am an Indonesian citizen, it’s true that I am unaware of anything you mentioned, but traditional fermentation beverage & food are widely available and amongst the most popular food and drink even among the elderly here. I, myself, am more of a carbonated drink person rather than alcohol person; realizing it’s an active yeast, there is almost no possible way that I could think of to bottle it away or produce it in my area. Although looking back there are some traditional drink (reference: Kunir Asem) which is not a fermented drink, but after some time from the air borne-collected wild yeast from the original ingredient, it will start to ferment and carbonate itself (yes, they’re popular but there’s no explosion involved even after long carbonation). I am only inquiring to replicate that and create of a more “natural” carbonated drink for my locals.
@@primej485 my apologies for assuming you were in the USA, your English is perfect. All the overbearing regulatory agency names I dropped are specific to the USA, but the European Union is almost just as bad, but at least they can have real cheese made from raw milk there. I'm just guessing, but countries outside of North America and Western Europe tend to be a LOT more reasonable and don't regulate stuff to the point an average person can't start a business. I can't speak for the laws in Indonesia, but from what I've seen of the street markets in other Southeast Asian countries, I'm assuming you won't have any problems selling home-produced goods. Now on to the actual relevant information: Refrigeration is the preferred method for preserving drinks like this. It doesn't completely stop the fermentation, but it slows it down by probably more than 99%. The good probiotic bacteria that promote gut health are still alive. The other method to make it shelf stable is to pasteurize it with heat. That kills the good bacteria, so all the probiotic benefits are lost, but it's still a relatively healthy drink. Also be aware that hot liquids can't hold as much dissolved gas as cold liquids. This is relevant here because the carbonation comes from dissolved carbon dioxide, and when you heat it, that carbon dioxide will try to leave the liquid and as a result, the pressure of the container it is in will go up dramatically. If you try to pasteurize it in an open container, you will likely end up with an uncarbonated, flat product that is more like juice than soda. Another option may simply be to let the ferment go to completion such that there are no sugars left to be fermented. I suspect that this will result in a finished product that does not have the desired flavor, but it would solve the issue of exploding bottles. I think there may also be some additives that stop fermentation that are used with wine? I'm not quite sure how they handle stopping a ferment with wine, but I know they do, so perhaps investigating that would provide some solutions.
Dude at this point ANYTHING papa joshua touches will turn to gold..his personality is everything combined with his knowledge base..and PASSION AND LOOKS!!!!!!!get it baby!!!!!!
Hi Josh, I really like your videos and especially a rarity like this one. I am quite experienced at carbonating fermented liquids. I brew my own beer. One thing that came to my mind when you talked about a bottle exploding on you was the amount of liquid in your bottle. A short scientific answer on that would be: The less gas (air) you have in your bottle, the less your pressure in this area will be. It would be wise to fill your bottle up to the top, only leaving a litte bit of air. The long answer: CO2 will form in the liquid and rise to the top due to fermentation of sugars. If there is a lot of (other) gas, the pressure will rise in that region because liquids cannot be compressed. Hence, less pressure on the entire bottle with less gas on top. The CO2 that formed will automatically dissolve in (technically react with) the water to form carbonic acid. (CO2 + H2O H2CO3) The higher the pressure you have per square meters or inches the more acid will form in the water. CO2 beeing released when lowering the pressure. (opening the bottle) Forgive me for rambling but I thought this would be interesting for you and your viewers.
I know this comment was posted 4 years ago and I'm a little late to this party, but if I'm reading your comment correctly, you are saying that filling the bottle up closer to the top will prevent the bottle from exploding??
Calling it now... by 2021, we will see Weissman's Own fermented sodas on the shelves of bougie supermarkets everywhere Jan 2022 Edit: Well... after an entire year of replies to this comment reminding me that I was pretty wide of the mark on this one, let me just say ... I REGRET NOTHING!
As a kombucha and beer maker, if you make multiple bottles have one be in plastic, then you can squeeze the bottle to see if it’s carbonated enough cause it will be squishy when it starts and firm when carbonated. Then you refrigerate. That pushed the carbonation into the liquid better, and slows the ferment down enough you don’t have to worry about exploding bottles. You of course drink the plastic bottle ASAP because plastic leeching.
I love kefir! Here in Brazil we call water kefir " tibico". I'll try your recipes It looks really tasty. To prevent It from explode I use a soda's plastic bottle and squeeze It to know the rigth time that's ready to drinks. When the bottle expands it's fizzy and ready to drink. 🤩
The kefir grains will also produce more kefir grains when they are kept healthy. Then you can share with others or create more! My kefir farm got out of hand when the fridge didn’t have room for food. 🤗 I found that rehydrating my kefir with dried figs (very sweet ) and dried cranberries made for a tasty kefir. Thanks for reminding me how much I ❣️those productive bubble buds.
This is a lot easier than it looks. I’ve made this for years. It only takes me about 3 days. Maybe because I have well water. I also feed it a little molasses, sugar, organic apples and fresh ginger. I keep it on top (not inside) of the freezer because it is warm. The keeper keeps multiplying so I have to give away the grains. You can dehydrate the grains, too. That is how mine came from eBay.
Pro tip, if you get fermentation grade bottles the explosion risk and burping is mitigated, but your carbonation time is greatly reduced so you may have to experiment with that or you will have major bubblage (my kitchen ceiling still bears the stains of a very fizzy blueberry booch). This reminds me I need to refrigerate some kombucha and feed my sourdough starter. So much for a perfectly good UA-cam rabbit hole.
Hi Joshua nice video. As a brewer I would recommend that you should work out the exact quantity of sugar necessary to carbonate the soda without having to burp it. Would be a lot easier and safer. For beer this is on average 8g of sugar per liter. Cheers!
I disliked no such thing as healthy soda. Prove me worng the sugar and co2 is just as harmful to teeth and your metabolism then regular soda ... The difference is slightly beneficial but overall more costly to the person making this at home rather then just buying just plain old sugar reduced soda which now pepsi and Coca-Cola now make with raw sugar.
@@rishapkumar5509 co2 is a gas, you breathe out co2, co2 is liquid form at -57 °C. Drinking soda with CO2 wouldn't affect your metabolism because that's basically how fast you process calories through your body. By that standard all of our metabolisms are suffering since we resperate CO2, but this is not the case because the amount of CO2 in a carbonated beverage is extremely less than resting carbon dioxide output. Our bodies are designed to expel CO2 efficiently. Also, the sugar is not why your tooth enamel break down directly. A certain bacteria flora living in your mouth breaks down this sugar and produces an acid that destroys enamel and therefore leads to tooth decay. By brushing your teeth it cannot cling to the plaque as well and would pose little harm to your teeth. Living in moderation is the best thing, too much sugar is obviously bad, but with proper hygiene it isn't really an issue. TL:DR CO2 is not an issue whatsoever unless you drink more sodas than your stomach can handle, and the sugar is a minimal issue with proper mouth hygiene
I'm sure this will get lost but could you do a video with something like "kitchen essentials"? Maybe your top 10 favorite/most used devices, appliances, machines, etc. I'm particularly interested in your hot plate. Also, loving this channel recently. Finally able to (in a way) live out my childhood dream of being a "chef." Keep up the great work.
you read my mind with this video! I've been obsessed with making my own kombucha this summer and looking for a way to switch up my carbonated drink rotation.
I do that everyweek with just peeled fruits and water and sugar. In large bottles and cheesecloth tops... gets fizzy in about 4days and no kefir, like, at all. Saves me time and is soooo delicious !
"Dehydrated kefir" is sold in Turkey as "kefir yeast", indicating its fantastic fermentative force >> just a little bit of potentially interesting trivia a year and a bit too late, on a tuesday.
@Heloise O'Byrne the package i used listed a bunch of different organisms, some of which were bacteria like Lactobacillus. i can't say for sure if there were any yeasts among the mix or not though it made some tasty kefir that's for sure
I usually leave mine in a flip top shaker bottle, that way at worst it will pop the top off, but in the refrigerator mine has never gotten strong enough to do that. What I also like about the shaker bottle is that when I want some of the water/soda I can open the top just a crack to pour it out & the tension of the hinged top keeps the fruit from falling into the glass.
Your story and fermentation gain my subscription, go high and above Joshua Weissman, I'm glad I discovered your channel to unlock the true power of cooking!
I'm from the land where this stuff comes from, It honestly doesn't matter how you pronounce it. Just chuck it up to regional dialect (your house is technically a region)
Time to order more kefir grains. I grew some a year ago then moved and gave them away. I learned if you add some minerals and baking soda (pinch) to the water they GROW bigger. The first time I did it looked like a million balloons rising to the surface dropping and doing it again. Let's go!
Hey! I’d love to see you expand this topic. Around here, I can get fermented cabbage juice with dill/cucumber or beets. I’ve made homemade fermented beet “soda”. But the combination of krout brine and fermented beats is quite amazing. Would love for you to spend time to discover interesting flavor combos in that area. Let’s all make stuff we can’t buy (yet). Love your work!
EDIT: When I posted this, I had been trying to find cheesecloth for over a year without success. Now I find it just about in every grocery store, albeit sometimes seasonally. I'm not sure what changed, but I like that I'm not hunting around for it anymore, lol. Cheesecloth can be difficult to find sometimes, I recommend substituting a plain old basket style coffee filter that you can find at walmart, your grocery store, and your local dollar store. A coffee filter will allow airflow while blocking debris in the same way cheesecloth would, but they are far easier to find.
Thank you! I make kombucha, and have played with flavors, apple mint, pineapple clove, cherry vanilla and strawberry rose. Currently, I have watermelon and cantoulope, and am brewing blueberry. Made your gingerale, and am excited to try soda! Keep them coming, please! 💚
I haven’t tried it with kefir grains, but you can start with fermented fruit water in the 1st step. E.g., raisins works great, but other dried or fresh fruits work too. I’ve tried it with sliced fresh pear. Once you have the fermented water, just do the 2nd fermentation (bottling with fruit juices etc) the same way Josh did here. No (commercial) yeast is needed.
So...I've not done kefir, but I've been making my own kombucha in dozen bottle batches (always secondary ferment) for over 20 months now. The process is pretty similar other than the higher apparent fragility of the kombu, and the fact that you gotta use proper camelia sinensis tea as your starter liquid (I've used plain green, jasmine green, and plain black thusfar). The one I make most often is mixed berry black...it's easy and good...also, since it starts with the plain black, if I decide to change what I wanna do, it isn't a pain. Jasmine green makes the best flavor I've done, but it's very specific and a lot more work (pre-soaking secondary teas with sometimes hard-to-get ingredients). My best kombucha is as follows: jasmine green starter is added to about an ounce of a "smoothie" of sorts which is made of 12 hour steeped in room temp water juniper berries, some molasses, some rose water, and D'anjou pear all blended into a watery paste. You blend all of it except the actual kombucha and pour an ounce or so into the bottom of each bottle. So...it's more work up front...and, juniper sap is sticky and often requires washing of the bottles more thoroughly (as in, I've used a toothbrush before). In any case, it makes one of the best tasting things you'll ever drink, and it is important to pour the bottle into a chilled glass through a strainer (such as a bar strainer...a few solids now and again is fine...it doesn't need to be an actual filter, you just don't want any proper "chunks"). I say to do a chilled glass because actually adding ice diminishes the flavor too much. I also specified D'anjou pears because I get more carbonation per day of fermentation than I did with bosc or red, and there wasn't an appreciable flavor difference...so, if you are actually looking for a lighter bit of carbonation, maybe go for bosc. The big secret for kombucha secondary ferment is to use real whole fruit...because much of the carbonation comes from breaking down more complex sugars into simpler ones. I've tried doing kombucha secondary ferment using rice starch...didn't work...same for just plain sugar (which sort of worked...it just took 9 days of secondary ferment to get any real bubbles...when it takes 3-4 days with fruit, and fruit also add nice flavors). Other things to avoid with kombucha in my experience are kiwifruit (just doesn't seem to generate carbonation or leave notable flavor), banana (hard to filter off solids and doesn't leave much flavor), jicama (makes the kombucha taste like soil), and most citrus fruits...when used alone (as in, use a non citrus fruit alongside a citrus fruit if you want the citrus flavor). Pomelo is particularly disappointing as it doesn't ferment well at all, producing mostly just barely-flavored bitterness and tiny amounts of carbonation. I should probably try water kefir simply because it would be nice to not have to use tea to start, since, while I am a big fan of tea, it is unfortunate to always have at least 1 ingredient in common no matter what other flavors I add.
My 24 hrs kombucha is with ½ a dried fig, 1 pitted prune n 1 date (cut in pieces to allow easier exit). One kombucha original bottle n a sprig of yeast. Filtered water at ~98°F (in a glass pot). After a day, tighten cap n in a few hours= carbonation.
Stumbled upon your channel when I watched this video. One of the best UA-cam channels out there! Love the variety of delicious things to eat and drink! I'm a new subscriber and look forward to binge watching your videos.
@@isabellacanada3411 is it good? What does it taste like? I’m Mexican and when ever I go to Mexico I see it for sale but I’m scared I’ll get sick 😷 lol.
@@eileebc9178 I am obsessed with it. It is delicious and sweet, just a little spicy, and has an aftertaste similar to sweet pink wines. I like making it for myself because I can known for sure that the pineapples aren't getting moldy during the brew process, although I imagine any responsible tepache maker would not sell a batch that molded.
I'm never gonna make this-- but I do appreciate that he referenced the metric and English standard measurements. I have not seen a "bilingual" chef yet on youtube!
You really don’t need kefir grains, the sugar is the active ingredient I use molasses which is what my mother used to make delicious “tepache” fermented pineapple soda…sooo delicious 🤤
I use champagne yeast and tea to make my sodas. I also use a somewhat simpler process - I make a gallon of tea and a gallon of sugar water(4 cups sugar for the 2 gallon recipe), and mix those. I like to experiment with different herbal teas and mixes of teas, as well as spices and roots. Then I activate 2 packets of champagne yeast( about a teaspoon each, I think), pour it into the tea-sugar mix(after making sure the temperature is low enough), and bottle. I then give it 1-2 days, and usually don't need to burp it(might be worth doing so anyway, better safe than sorry). Then, I refrigerate for a day or so and drink! My favorite mix so far is chamomile & mint, with a dash of cardamom and some fresh dandelion roots, if I can get them(I live in an apartment, so I don't want to use the ones around here, since I don't know what management sprays on them). Sometimes, I'll substitute the sugar with brown sugar or local raw honey.
To prevent it from exploding, take a balloon, make a few holes with a needle, put the balloon on the bottle instead closing it. This allows the extra air from the fermentation to escape, but also doesn’t let air go inside.
“If you’re into kombucha, you’re at the right video” *me side eyeing the six gallons of kombucha currently fermenting in my pantry and the case of GT’s beside it*
instead of Kefir, try using baking yeast, I did that many times and it is amazing and does the job and cuts the process of activating the Kefir and all that. I fermented using a 1.5 liter pepsi bottle, squeezed the air out before closing the lid which gave space for the gas to form without exploding :D, gives you more time.
You may have tried this already but if not its great. I use carbonated water kefir in place of water when making flat bread/pita. No yeast just water kefir and let it sit out over night and left upto a week in the fridge and it just keeps getting better can be used after a few hrs ar room temp though, makes a good pizza crust too impossibly thin and crispy.
Just for info: The Kevir is actually a mushroom that breaks down the sugars and such so the liquid you make with the mushroom should be called “liquid kevir“ for clarification. Have to try this for sure, it looks amazing.
Awesome - I've been making Ginger Beer with a bug - This seems to shortcut that-- I can just use ginger water with the Kefir grains and use the grains for anything else, too!
Gonna see if I can do it with maple syrup. Because I love maple syrup. Not because I'm the embodiment of a near stereotypical Canadian. (edit) I also have thought of adding cinnamon sticks to it.
I've seen (and purchased) maple soda from an orchard in Vermont, USA. After that I tried (and succeeded in) making maple soda myself using a carbonation device. It's pretty good.
Ghost Ashley I get that the other way around! One of my favourite books is set in Australia, but that’s rarely made explicit (the fact that it’s set in and around Sydney is mentioned once, nearly halfway through the book). The first time I read it, I got so confused when the narrator complained about the Christmas heat...
I tried this about 5 years ago. My kefir was way too enthusiastic, and burping once a day wasn't enough... I shot my eye out! Actually, my eye is fine. The explosion knocked the gasket off of the swing top, and that plus a ton of soda hit me in the eye. Anyway, beetroot juice was the best!
You certainly are amazing Joshua!!! That was a lot of work thank you for showing us the how-to. I know this is a stupid question: in the B-roll, what does the B stand for??
I'm 2 years late but it basically means in video making there's a roll and b roll the a roll is the footage of the person in the video talking and the b roll is the footage thats switches to usually show something to give context
Good video, I like the music selection also, thanks for posting it, think I'll subscribe. I've been doing stuff with water kefir for a while, & recently noticed that when my stomach felt kind of yucky or sick the last few times, I drank a couple of ounces of kefir water & within seconds my stomach felt not just better, but kind of like the little microbes down there were throwing a party or something, I mean REALLY good. I suggest you try it & see for yourself.
Started with beer, then kombucha, then lactofermenting, then milk kefir, then cheese....and ive come to realize fermentation is kinda like languages. The more different kinds you learn, the easier it is to learn new ones, and the more connections you naturally draw and then in turn you get more and more creative with your knowledge. Bottom line: yum.
This is your comment bro 🤲
Nobody:
Joshua: F E R M E N T A T I O N
normie trash
@@leanmeangreenbeanmachine3347 no u
Hmm just wanna say that "nobody" is like that due to ignorance unfortunately ... Some of the best things in life come from fermentation: bread, cheese, salami, beer, wine, and much more. Joshua understands this! Which explains his enthusiasm.
Dean Jarosh it was a joke
@@deanjarosh4971 r/wooosh
Watching these videos like I'm actually going to make these
elm2930 if this aint a mood
mood of the century
Honey if you're gonna make anything ,I'm begging of you make his cookies
@@bazooka-sharks-parker they are the most rich thing mg
elm2930 and I go back if I miss a step or ingredient like I’ll actually use this information.
After a year of pondering I finally ordered the grains and bottles
How was it
Did you try it yet?
Answerrrr
bitch answer
Bruh how’d it come out
A good safety tip here: use corked bottles, old liquor bottles work really well for example.
That way, instead of exploding, it will just pop the cork out. And as a bonus the cork will rise as the pressure builds, giving you a visual indicator that the pressure needs to be released.
How do you burp them then? You have to recork it every day?
@@MishelleCipriani you have to pull out and put the cork back, yea. But not necessarily every day, you can tell if it's needed from how much it has risen. And it's alot less of a hassle than those hinged flasks. Also, it wont explode if you forget, just make a mess.
Old alcoholics recommend surgical glove for the first period of fermentation)))
@@aaclovern9804 or just a balloon
Mishelle Cipriani not the kind of cork that needs a corkscrew. The kind you can just pull out. Which means it can also be pushed out by co2.
This guy is like a real restaurant chef being too lazy to go to work, so he cooks high quality food at home for the giggles
Big mood
I mean, he was a real chef, he quitted like a week ago
@@bdrk4650 yeah, I've seen his video, it was just a joke
Thomas Goodwill ok boomer
@@imsickx that's not how u use that joke kiddo
@@Akash_1805 not sure if u noticed, but i put in all the replies sarcastically. now shut the fuck up cos it looks like YOU didnt get the joke, KIDDO.
As a Hungarian, your pronunciation of Kefir is pretty much spot on.. When you say it right.
Love this channel is fun, entertaining and it actually helps you
I think I'm too tired. It read that as autistic.
That the content was autistic. I need to sleep.
@@elinor1968 ok boomer
John Leonard Gerilla I don’t think this is the right context for that. But at least you tried
@@NYYOSU2 ok boomer
ELLIAS THE OFICIAL ok boomer
From hard-won and messy experience: Mason, Ball or other preserving jars ("real" functional ones, not ornamental ones) are actually designed and made to stand up against LOW internal pressure (i.e. suction or near vacuum), such as when canning. Initial fermentation or activation with cheesecloth or other air-permeable covers is fine. Lids for canning jars that accept airlocks or bubblers work fine (great, in fact) for fermentation, but will not allow the build up of pressure required for carbonation. Daily (or twice-daily) burping of airtight lids will help prevent exploding containers, but keep in mind that the pressure being generated by fermentation is in the opposite direction to what the container is designed to withstand, and missing (or just being late) even a single day can set off the bomb. High internal pressure is better handled by swing-top bottles (or crown capped bottles, but they can't really be "burped" conveniently). Again, "real" ones, such as those previously used for beer or carbonated beverages, or obtained from a brewing/winemaking supply provider. The decorative ones available from hobby and craft stores may not be actually up to holding much pressure.
I cleaned up a lot of semi-fermented products and glass shards before I had that explained to me.
Thank you, that is great advice🙌🏻 I am not sure what kind of bottles you are refering to though... is is the industriel grade flip flop bottles or the ones with a screwcork on them?
I know I might be so late asking this; but is there any way to sell these? Since it’s fermentation and the yeast are still alive, I’m not sure to even send these out to my friends in bottled form... with that said thank you for the advice!! 🙌
@@primej485 hope you've got a lot of money to pay your fines for selling food products without FDA, USDA, and state health department approval and inspections. Not to mention fire code compliance, since your production location is now subject to commercial fire code regulations, so expect once or twice yearly visits from them. Also, if you have to ask a question like this, I suspect that your knowledge of food safety and fermentation is very, very limited, so I hope you have lots of money to pay your lawyers when you get sued for making someone sick. And if your final product contains more than 0.3% alcohol, I hope you don't have dogs, because a visit from the ATF is in your future, or perhaps the IRS and their new army of 87,000 armed enforcement agents that are trained to raid suburban homes and prepared to use deadly force.
If you want less government regulation, you need to stop voting blue.
Also, if you want to share your fermented products with friends (for free, and with fair warning that it's a homemade fermented product), chilling it substantially slows fermentation as long as it stays cold. Once it warms up, the fermentation resumes.
@@ParadigmUnkn0wn thank you for the forewarnings; the question I asked maybe a little too simple rather. I was thinking if there’s any safer way to promote or sell these, and as a context I am an Indonesian citizen, it’s true that I am unaware of anything you mentioned, but traditional fermentation beverage & food are widely available and amongst the most popular food and drink even among the elderly here.
I, myself, am more of a carbonated drink person rather than alcohol person; realizing it’s an active yeast, there is almost no possible way that I could think of to bottle it away or produce it in my area. Although looking back there are some traditional drink (reference: Kunir Asem) which is not a fermented drink, but after some time from the air borne-collected wild yeast from the original ingredient, it will start to ferment and carbonate itself (yes, they’re popular but there’s no explosion involved even after long carbonation).
I am only inquiring to replicate that and create of a more “natural” carbonated drink for my locals.
@@primej485 my apologies for assuming you were in the USA, your English is perfect. All the overbearing regulatory agency names I dropped are specific to the USA, but the European Union is almost just as bad, but at least they can have real cheese made from raw milk there.
I'm just guessing, but countries outside of North America and Western Europe tend to be a LOT more reasonable and don't regulate stuff to the point an average person can't start a business. I can't speak for the laws in Indonesia, but from what I've seen of the street markets in other Southeast Asian countries, I'm assuming you won't have any problems selling home-produced goods.
Now on to the actual relevant information:
Refrigeration is the preferred method for preserving drinks like this. It doesn't completely stop the fermentation, but it slows it down by probably more than 99%. The good probiotic bacteria that promote gut health are still alive.
The other method to make it shelf stable is to pasteurize it with heat. That kills the good bacteria, so all the probiotic benefits are lost, but it's still a relatively healthy drink. Also be aware that hot liquids can't hold as much dissolved gas as cold liquids. This is relevant here because the carbonation comes from dissolved carbon dioxide, and when you heat it, that carbon dioxide will try to leave the liquid and as a result, the pressure of the container it is in will go up dramatically. If you try to pasteurize it in an open container, you will likely end up with an uncarbonated, flat product that is more like juice than soda.
Another option may simply be to let the ferment go to completion such that there are no sugars left to be fermented. I suspect that this will result in a finished product that does not have the desired flavor, but it would solve the issue of exploding bottles. I think there may also be some additives that stop fermentation that are used with wine? I'm not quite sure how they handle stopping a ferment with wine, but I know they do, so perhaps investigating that would provide some solutions.
Dude at this point ANYTHING papa joshua touches will turn to gold..his personality is everything combined with his knowledge base..and PASSION AND LOOKS!!!!!!!get it baby!!!!!!
Hi Josh,
I really like your videos and especially a rarity like this one.
I am quite experienced at carbonating fermented liquids. I brew my own beer. One thing that came to my mind when you talked about a bottle exploding on you was the amount of liquid in your bottle.
A short scientific answer on that would be: The less gas (air) you have in your bottle, the less your pressure in this area will be. It would be wise to fill your bottle up to the top, only leaving a litte bit of air.
The long answer: CO2 will form in the liquid and rise to the top due to fermentation of sugars. If there is a lot of (other) gas, the pressure will rise in that region because liquids cannot be compressed. Hence, less pressure on the entire bottle with less gas on top.
The CO2 that formed will automatically dissolve in (technically react with) the water to form carbonic acid. (CO2 + H2O H2CO3)
The higher the pressure you have per square meters or inches the more acid will form in the water.
CO2 beeing released when lowering the pressure. (opening the bottle)
Forgive me for rambling but I thought this would be interesting for you and your viewers.
I know this comment was posted 4 years ago and I'm a little late to this party, but if I'm reading your comment correctly, you are saying that filling the bottle up closer to the top will prevent the bottle from exploding??
Calling it now... by 2021, we will see Weissman's Own fermented sodas on the shelves of bougie supermarkets everywhere
Jan 2022 Edit: Well... after an entire year of replies to this comment reminding me that I was pretty wide of the mark on this one, let me just say ... I REGRET NOTHING!
I hope so
I hope so!
I hope so xD
I'm buying it🤞
@Disappointed Eeeuuww!
This guys energy and passion for cooking is contagious...my lazy ass wants too cook now.
As a kombucha and beer maker, if you make multiple bottles have one be in plastic, then you can squeeze the bottle to see if it’s carbonated enough cause it will be squishy when it starts and firm when carbonated. Then you refrigerate. That pushed the carbonation into the liquid better, and slows the ferment down enough you don’t have to worry about exploding bottles. You of course drink the plastic bottle ASAP because plastic leeching.
I love kefir! Here in Brazil we call water kefir " tibico". I'll try your recipes It looks really tasty. To prevent It from explode I use a soda's plastic bottle and squeeze It to know the rigth time that's ready to drinks. When the bottle expands it's fizzy and ready to drink. 🤩
I bet before labeling everything Joshua invented Fermentation Fryday so that he wouldn't lose track of when he started fermenting things
He must spend 10 minutes every morning burping all his ferments.
Marisa Madole This comment has 333 likes.
@@natsukilovestobake4427 Now 376
Natsuki Loves to Bake now it’s 395
now it's 409
431 hmm
As a hobby soda maker, I needed this video, Josh, you're amazing, thank you.
The kefir grains will also produce more kefir grains when they are kept healthy. Then you can share with others or create more! My kefir farm got out of hand when the fridge didn’t have room for food. 🤗 I found that rehydrating my kefir with dried figs (very sweet ) and dried cranberries made for a tasty kefir. Thanks for reminding me how much I ❣️those productive bubble buds.
This is a lot easier than it looks. I’ve made this for years. It only takes me about 3 days. Maybe because I have well water. I also feed it a little molasses, sugar, organic apples and fresh ginger. I keep it on top (not inside) of the freezer because it is warm. The keeper keeps multiplying so I have to give away the grains. You can dehydrate the grains, too. That is how mine came from eBay.
How long do you do the initial ferment for?
Pro tip, if you get fermentation grade bottles the explosion risk and burping is mitigated, but your carbonation time is greatly reduced so you may have to experiment with that or you will have major bubblage (my kitchen ceiling still bears the stains of a very fizzy blueberry booch). This reminds me I need to refrigerate some kombucha and feed my sourdough starter. So much for a perfectly good UA-cam rabbit hole.
Will reusing GT's Synergy brand store bought kombucha bottles work? Tyia
Hi Joshua nice video. As a brewer I would recommend that you should work out the exact quantity of sugar necessary to carbonate the soda without having to burp it. Would be a lot easier and safer. For beer this is on average 8g of sugar per liter. Cheers!
Joshua has me believing that i can create anything with the power of fermentation
Edit: typo
Same
This could be a shirt in my enlightened shop.. lol. Love it.
can you fix depression with fermentation?
You should have kept the depression typo 😂
Gio ok boomer
This channel is money. Great for ideas in the kitchen. I was just contemplating getting a soda stream, but THIS
Highly appreciate the fact that you give the metric measurements as well!
These dislikes has to be from soda companies.
Who the hell dislikes learning how to make homemade healthy soda
I disliked no such thing as healthy soda. Prove me worng the sugar and co2 is just as harmful to teeth and your metabolism then regular soda ... The difference is slightly beneficial but overall more costly to the person making this at home rather then just buying just plain old sugar reduced soda which now pepsi and Coca-Cola now make with raw sugar.
@@rishapkumar5509 your point
I disliked because he is giving an advertisement to a scam company selling dead dehydrated Kefir.
Didn't dislike, but you can just put lemon into sparkling water and it'll be the same
@@rishapkumar5509 co2 is a gas, you breathe out co2, co2 is liquid form at -57 °C. Drinking soda with CO2 wouldn't affect your metabolism because that's basically how fast you process calories through your body. By that standard all of our metabolisms are suffering since we resperate CO2, but this is not the case because the amount of CO2 in a carbonated beverage is extremely less than resting carbon dioxide output. Our bodies are designed to expel CO2 efficiently. Also, the sugar is not why your tooth enamel break down directly. A certain bacteria flora living in your mouth breaks down this sugar and produces an acid that destroys enamel and therefore leads to tooth decay. By brushing your teeth it cannot cling to the plaque as well and would pose little harm to your teeth. Living in moderation is the best thing, too much sugar is obviously bad, but with proper hygiene it isn't really an issue.
TL:DR CO2 is not an issue whatsoever unless you drink more sodas than your stomach can handle, and the sugar is a minimal issue with proper mouth hygiene
I'm sure this will get lost but could you do a video with something like "kitchen essentials"? Maybe your top 10 favorite/most used devices, appliances, machines, etc. I'm particularly interested in your hot plate.
Also, loving this channel recently. Finally able to (in a way) live out my childhood dream of being a "chef." Keep up the great work.
you read my mind with this video! I've been obsessed with making my own kombucha this summer and looking for a way to switch up my carbonated drink rotation.
I do that everyweek with just peeled fruits and water and sugar. In large bottles and cheesecloth tops... gets fizzy in about 4days and no kefir, like, at all. Saves me time and is soooo delicious !
Im turkish, kefir is from here, and I am glad to say to you that your pronunciation is correct
Making fermented ketchup soda, brb
Tyler Law tell hows goes
bruh
Scratch that. We're making soda out of B roll and flakey salt, baby
I was sincerly thinking of carrot soda. Like why the hell not
@@Saint_Medusa That actually does sound good. Carrots are pretty sweet. Maybe add a little rosemary?
Joshua: I'm pretty sure kefir is pronounced ke-FEER
Me: oh cool
Joshua: lmao *KEE-fir*
Me: >:/
This was an emotional rollercoaster to edit because of that.
Its closer to ke-FEER actually!:)
@@meda7250 touché :)
@@vivixion aww,you edited it. Youre so cute
кефир
"Dehydrated kefir" is sold in Turkey as "kefir yeast", indicating its fantastic fermentative force >> just a little bit of potentially interesting trivia a year and a bit too late, on a tuesday.
@Heloise O'Byrne the package i used listed a bunch of different organisms, some of which were bacteria like Lactobacillus. i can't say for sure if there were any yeasts among the mix or not though
it made some tasty kefir that's for sure
@Heloise O'Byrne i think there's yeast. u can find the complete list of what's inside kefir grains, on google
Makes me wonder if you can use it to make bread...
@@jordanjohnson6681 google exists
i got a joshua weissman ad WATCHING A JOSHUA WEISSMAN VIDEO, this man is too big brain to live
I discovered Kefir today I absolutely loved it and the first thing I thought was of mixing it with fruit and nuts! Great video!
It's crazy to see how fast you channel is growing! Keep it up man
I usually leave mine in a flip top shaker bottle, that way at worst it will pop the top off, but in the refrigerator mine has never gotten strong enough to do that.
What I also like about the shaker bottle is that when I want some of the water/soda I can open the top just a crack to pour it out & the tension of the hinged top keeps the fruit from falling into the glass.
2:00 "Then just go a head and spoon that for a second"
O-okay? *cradles jar of sugar syrup lovingly* You better be going somewhere with this Josh.
Whenever I spoon my girlfriend, she also demands to know where this relationship is going.
@@BrendanMcGinley u good bro....
Good thing he wasn't using fork.
@@BrendanMcGinley ayo
@@conanobrien1 or scissoring
Your story and fermentation gain my subscription, go high and above Joshua Weissman, I'm glad I discovered your channel to unlock the true power of cooking!
I want someone to love me as much as joshua loves his fermented foods
I'm from the land where this stuff comes from, It honestly doesn't matter how you pronounce it. Just chuck it up to regional dialect (your house is technically a region)
Where does this come from ?
Where does it actually come from?
Isn't it Turkey?
massivmojo ok boomer
@@imsickx shut up
Time to order more kefir grains. I grew some a year ago then moved and gave them away. I learned if you add some minerals and baking soda (pinch) to the water they GROW bigger. The first time I did it looked like a million balloons rising to the surface dropping and doing it again. Let's go!
I've been making strawberry soda and ginger ale for years and feeding this batch of ginger bug for months. Best soda in the world.
Hey! I’d love to see you expand this topic. Around here, I can get fermented cabbage juice with dill/cucumber or beets. I’ve made homemade fermented beet “soda”. But the combination of krout brine and fermented beats is quite amazing. Would love for you to spend time to discover interesting flavor combos in that area. Let’s all make stuff we can’t buy (yet). Love your work!
That sounds healthier to consume than this
Love the kefir! I'm gonna do this because I do kombucha!
But! Don't waste that first water... Use it for your plants!
Good tip
The best flavorings I've found come from dehydrated fruit. Just a more concentrated flavor.
I love fermentation Friday!
EDIT: When I posted this, I had been trying to find cheesecloth for over a year without success. Now I find it just about in every grocery store, albeit sometimes seasonally.
I'm not sure what changed, but I like that I'm not hunting around for it anymore, lol.
Cheesecloth can be difficult to find sometimes, I recommend substituting a plain old basket style coffee filter that you can find at walmart, your grocery store, and your local dollar store. A coffee filter will allow airflow while blocking debris in the same way cheesecloth would, but they are far easier to find.
Instructions unclear.
Found cheesecloth at Target.
A good place to find cheesecloth is the hardware section in stores, just make sure to wash it, and boom! Perfectly suitable cheesecloth
or a kitchen towel
@@thisisthewronghat2706 Or a paper towl and the ring that goes w/ the jar.
Just be cautious. Metal and kefir grains are not friendly.
This video really activates my grains
Thank you! I make kombucha, and have played with flavors, apple mint, pineapple clove, cherry vanilla and strawberry rose. Currently, I have watermelon and cantoulope, and am brewing blueberry. Made your gingerale, and am excited to try soda! Keep them coming, please! 💚
i've litterally been staring at that texas peach soda thing on ur twitter for a week now, i've been in such suspence
I haven’t tried it with kefir grains, but you can start with fermented fruit water in the 1st step. E.g., raisins works great, but other dried or fresh fruits work too. I’ve tried it with sliced fresh pear. Once you have the fermented water, just do the 2nd fermentation (bottling with fruit juices etc) the same way Josh did here. No (commercial) yeast is needed.
I need to remember this next summer when I’m harvesting all kinds of fruit from my garden!
I wonder if locks us up in his cabinet and only talks to us when he wants to show us new recipes.
Like the lima bean man by jack stauber
You now know the lore of the viewers of Joshua weissman
It's Alive! with special guest: Joshua Weissman - Looking at you, Brad Leone - make this a reality! >_>
a hundred times yes
i was thinking the same thing! joshua needs to collab with the BA crew !!
Well.....
I
Yessssss!! Brad is the man
So...I've not done kefir, but I've been making my own kombucha in dozen bottle batches (always secondary ferment) for over 20 months now. The process is pretty similar other than the higher apparent fragility of the kombu, and the fact that you gotta use proper camelia sinensis tea as your starter liquid (I've used plain green, jasmine green, and plain black thusfar). The one I make most often is mixed berry black...it's easy and good...also, since it starts with the plain black, if I decide to change what I wanna do, it isn't a pain. Jasmine green makes the best flavor I've done, but it's very specific and a lot more work (pre-soaking secondary teas with sometimes hard-to-get ingredients). My best kombucha is as follows: jasmine green starter is added to about an ounce of a "smoothie" of sorts which is made of 12 hour steeped in room temp water juniper berries, some molasses, some rose water, and D'anjou pear all blended into a watery paste. You blend all of it except the actual kombucha and pour an ounce or so into the bottom of each bottle. So...it's more work up front...and, juniper sap is sticky and often requires washing of the bottles more thoroughly (as in, I've used a toothbrush before). In any case, it makes one of the best tasting things you'll ever drink, and it is important to pour the bottle into a chilled glass through a strainer (such as a bar strainer...a few solids now and again is fine...it doesn't need to be an actual filter, you just don't want any proper "chunks"). I say to do a chilled glass because actually adding ice diminishes the flavor too much. I also specified D'anjou pears because I get more carbonation per day of fermentation than I did with bosc or red, and there wasn't an appreciable flavor difference...so, if you are actually looking for a lighter bit of carbonation, maybe go for bosc. The big secret for kombucha secondary ferment is to use real whole fruit...because much of the carbonation comes from breaking down more complex sugars into simpler ones. I've tried doing kombucha secondary ferment using rice starch...didn't work...same for just plain sugar (which sort of worked...it just took 9 days of secondary ferment to get any real bubbles...when it takes 3-4 days with fruit, and fruit also add nice flavors). Other things to avoid with kombucha in my experience are kiwifruit (just doesn't seem to generate carbonation or leave notable flavor), banana (hard to filter off solids and doesn't leave much flavor), jicama (makes the kombucha taste like soil), and most citrus fruits...when used alone (as in, use a non citrus fruit alongside a citrus fruit if you want the citrus flavor). Pomelo is particularly disappointing as it doesn't ferment well at all, producing mostly just barely-flavored bitterness and tiny amounts of carbonation.
I should probably try water kefir simply because it would be nice to not have to use tea to start, since, while I am a big fan of tea, it is unfortunate to always have at least 1 ingredient in common no matter what other flavors I add.
My 24 hrs kombucha is with ½ a dried fig, 1 pitted prune n 1 date (cut in pieces to allow easier exit). One kombucha original bottle n a sprig of yeast. Filtered water at ~98°F (in a glass pot). After a day, tighten cap n in a few hours= carbonation.
Stumbled upon your channel when I watched this video.
One of the best UA-cam channels out there! Love the variety of delicious things to eat and drink! I'm a new subscriber and look forward to binge watching your videos.
I've been making kombucha for years now and I love your videos!
This is how Mexican tapache is made but with pineapple that wound be a good ferment Friday
Literally no point in living either but here we are~
Lol it's what you make of it my dude
Tepache is god tier delicious and I love making it.
@@isabellacanada3411 is it good? What does it taste like? I’m Mexican and when ever I go to Mexico I see it for sale but I’m scared I’ll get sick 😷 lol.
@@eileebc9178 I am obsessed with it. It is delicious and sweet, just a little spicy, and has an aftertaste similar to sweet pink wines. I like making it for myself because I can known for sure that the pineapples aren't getting moldy during the brew process, although I imagine any responsible tepache maker would not sell a batch that molded.
@@isabellacanada3411 um yum I’ll have to try it next time I go! Thanks!
I'm loving Weisseman much at the moment. You can salt me up and ferment me any time you want.
a flakey salt shopping bag please, I would never get any use out of a march t-shirt
THIS !
Yes!!
fiona white ok boomer
sammo LITERALLY SHUT UP.
I'm never gonna make this-- but I do appreciate that he referenced the metric and English standard measurements. I have not seen a "bilingual" chef yet on youtube!
Woah. You made this on my birthday last year. And i just spent it depressed in my bedroom when i couldve been learning how to make soda 😭
I only hit my Notification bell for one channel.. This is is queue the b-roll
You really don’t need kefir grains, the sugar is the active ingredient I use molasses which is what my mother used to make delicious “tepache” fermented pineapple soda…sooo delicious 🤤
Can you pass a recipe of tepeche please?
Can you do video for pineapple soda? Thanks
"Please Avoid All Explosions"
I use champagne yeast and tea to make my sodas. I also use a somewhat simpler process - I make a gallon of tea and a gallon of sugar water(4 cups sugar for the 2 gallon recipe), and mix those. I like to experiment with different herbal teas and mixes of teas, as well as spices and roots. Then I activate 2 packets of champagne yeast( about a teaspoon each, I think), pour it into the tea-sugar mix(after making sure the temperature is low enough), and bottle. I then give it 1-2 days, and usually don't need to burp it(might be worth doing so anyway, better safe than sorry). Then, I refrigerate for a day or so and drink!
My favorite mix so far is chamomile & mint, with a dash of cardamom and some fresh dandelion roots, if I can get them(I live in an apartment, so I don't want to use the ones around here, since I don't know what management sprays on them). Sometimes, I'll substitute the sugar with brown sugar or local raw honey.
This is amazing and so much healthiness. Wish i was talented for this.
now I can finally make that ginger ale I always wanted to make at home
I have my own well so no chemicals in the water to upset the kefir
I tried this once, didn't go well with my glass doors in the kitchen. Make sure to buy the right bottles.
I'm pretty sure it is not absolutely necessary to use water kefir to make ginger ale, ginger and sugar water alone should make a fermentation.
@@Sk0oBz This is true. Kefir is not required to make ginger ale. You can make it with a ginger bug. I've made it several times and it's delicious!
To prevent it from exploding, take a balloon, make a few holes with a needle, put the balloon on the bottle instead closing it. This allows the extra air from the fermentation to escape, but also doesn’t let air go inside.
I'll try that next time :D
“If you’re into kombucha, you’re at the right video” *me side eyeing the six gallons of kombucha currently fermenting in my pantry and the case of GT’s beside it*
Hell yah man We love to see it mush love
instead of Kefir, try using baking yeast, I did that many times and it is amazing and does the job and cuts the process of activating the Kefir and all that.
I fermented using a 1.5 liter pepsi bottle, squeezed the air out before closing the lid which gave space for the gas to form without exploding :D, gives you more time.
Joshua you are great!!! Muchas Gracias por tus aportes!! Hug fron Chaco-Argentina!!!
Joshua I beg you to make kefir with tonkotsu broth so we can actually have pork soda
THIS THIS THIS THIS!
Oh my god that’s sounds like a horrible great idea.
Make lard glug real!
wouldn't the broth coagulate in the fridge though?
Make kombucha with chicken stock
Joshua you are amazing, thank you for this creation. I will try it in September. ;)
Dude I just put 10 liters of ginger beer on fermentation as per your recipe. That shits tasty
I first read this as "That shits nasty" and took a solid 30 seconds of staring at it to realize it's TASTY lmao
10 fuckin litres, my man likes ginger beer
At what point do you add the ginger, or can you link a recipe?
These were your best videos.
You may have tried this already but if not its great. I use carbonated water kefir in place of water when making flat bread/pita. No yeast just water kefir and let it sit out over night and left upto a week in the fridge and it just keeps getting better can be used after a few hrs ar room temp though, makes a good pizza crust too impossibly thin and crispy.
Just for info: The Kevir is actually a mushroom that breaks down the sugars and such so the liquid you make with the mushroom should be called “liquid kevir“ for clarification.
Have to try this for sure, it looks amazing.
Dennis Loosli mushrooms and fungus are different things... yeast is not a mushroom.
Pardon me, but it is not definetly a mushroom, but more closely related to yeast. They are belong to Fungi's Kingdom.
"I've been saying 'keefer' a few times, haven't I..." 😂
When he said “if you’re into kombucha” he had me there. Just score 1000000000 points and won the whole thing. I’m staying.
Awesome - I've been making Ginger Beer with a bug - This seems to shortcut that-- I can just use ginger water with the Kefir grains and use the grains for anything else, too!
I like the personality, I'm not really into these kinds of videos but you make things interesting and I'll definitely give this a like.
As a Russian, I can once and for all confirm that it is pronounced ke-FIR
Cool, is kefir originally a Russian word? If so, does it translate to anything?
@@mitchlawrence5852 I believe it is? Comes from some sort of Slavic origin I think. I don’t think it translates to anything, just kefir lol.
Gonna see if I can do it with maple syrup.
Because I love maple syrup. Not because I'm the embodiment of a near stereotypical Canadian.
(edit) I also have thought of adding cinnamon sticks to it.
ArinTheMan but are you sorry aboot it?
I've seen (and purchased) maple soda from an orchard in Vermont, USA. After that I tried (and succeeded in) making maple soda myself using a carbonation device. It's pretty good.
@@theqwertyman9309 if you added cardamom, would it be rootbeer-ish?
Ooo0I have 5 L on maple in my fridge imma make this
@@trustysine6004 haha no
“That was also the one that exploded” 😂
you gotta appreciate how he also gives metric measurements acknowledging there is a a tone of other counties besides the US!
thank u heath ledger, glad to see you making a comeback
I don't know, but this seems like the most extraest extra of all extras ever made.
People that live in the lower half of the world:
Summer???? it's august
I live in argentina and I forgot that you guys are in summer xD
what season is it there
So is it snowing there now?
Ghost Ashley I get that the other way around! One of my favourite books is set in Australia, but that’s rarely made explicit (the fact that it’s set in and around Sydney is mentioned once, nearly halfway through the book). The first time I read it, I got so confused when the narrator complained about the Christmas heat...
The same thing you can do with ginger bug. Greetings from Ukraine!
Omg, where have i been?! I can't believe that im only seeing this channel today.
Great content, so educational. Thank you very much
I tried this about 5 years ago. My kefir was way too enthusiastic, and burping once a day wasn't enough... I shot my eye out! Actually, my eye is fine. The explosion knocked the gasket off of the swing top, and that plus a ton of soda hit me in the eye.
Anyway, beetroot juice was the best!
You need a plastic sieve and plastic bowl, fermented products, especially kefir grains are sensitive to metals! Apart from that amazing! :)
You should make a sausage making video and grill/smoking BBQ.
You certainly are amazing Joshua!!! That was a lot of work thank you for showing us the how-to. I know this is a stupid question: in the B-roll, what does the B stand for??
I'm 2 years late but it basically means in video making there's a roll and b roll the a roll is the footage of the person in the video talking and the b roll is the footage thats switches to usually show something to give context
You’re channel is awesome Joshua
Good video, I like the music selection also, thanks for posting it, think I'll subscribe.
I've been doing stuff with water kefir for a while, & recently noticed that when my stomach felt kind of yucky or sick the last few times, I drank a couple of ounces of kefir water & within seconds my stomach felt not just better, but kind of like the little microbes down there were throwing a party or something, I mean REALLY good. I suggest you try it & see for yourself.
The tears of my enemies
ITS A FLIPPIN’ SODA