Brewing 10 Bottles of Kombucha for the Price of One?

I wanted to mention that the process of adding a portion of an old batch into a new batch is called "Backslopping" I love your videos, thank you ♥️

A few months ago I stared my kombucha journey by making a scoby with store bought kombucha just like in the video. I'm now In the process of making a "orange cream soda." on second ferment I added fresh squeezed orange juice. After ferment is done I will add Coconut milk The Thai Coconut milk in the can. Another one I want to make is a "Mountain Dew" I'm going to be adding orange juice, lime juice and lemon juice to the second ferment.

I followed this 2 years ago. I've been making booch non stop ever since. My mom started making it because of me. My friends that don't like booch love mine...same with my kids. Such a great drink and replaces sugary drinks for me and makes my guts feel good

9:00 "It needs some airflow because this is both an anaerobic and aerobic fermentation." I have several questions

A trick for knowing when the carbonation is just perfect: make one kombucha in a plastic soda bottle. This way you can tell when it's perfectly carbonated by checking if the soda bottle has firmed up like the ones you get in store.

I used the Original GT kombucha for my starter, but after a recent heat wave, my only scoby died. I went to find the Original again, but it was discontinued in the three stores I tried. However, I bought the Pure GT kombucha and compared the label and they’re the exact same. So if you’re looking all over the place, grab the golden Pure bottle.

Little note: the "wild raspberries" are actually robus phoenicolasius (japanese wineberry or wine raspberry), they are really delicious but do taste different.

Having that many scoby is such a weird flex

I tried this recipe. One of the easiest fermentation projects I have done. And it came out perfect and delicious and fizzy! I flavored mine with chopped strawberries and peaches. It was a bit on the sweeter side from the fruits but smelled heavenly. Strawberries in a jar!

Followed this recipe from beginning to end. I've fermented other stuff, but hadn't tried kombucha yet (culturing a scoby made me nervous). I'm happy to say that my first batch was a huge success. Here's some notes on the journey * Used a bottle of GT's Synergy Kombucha (not sure how that differs from the one in the video). Can't recall the flavor used - it may have been a neutral flavor with ginger. * I cultured the starter scoby for about three weeks. This part took the greatest amount of faith. You'll want to throw it out and declare failure. Stay your hand. Be patient. * For the kombucha proper, I let it ferment for about 17 days (the video recommends 10 days). * For flavoring I followed Mike's lead, using a blackberry/blueberry/raspberry mix turned into juice and added sliced ginger. * I bottled the kombucha in saved GT Kombucha bottles for a couple days, using a small plastic water bottle filled with some kombucha as a test for carbonation. * I enjoyed one of these a few moments ago and it tasted fantastic. Well beyond my expectations. Thanks for a great tutorial, Mike! Looking forward to my next batch.

I never thought of marking my own containers. So simple yet so genius. Just measure 4 cups in a measuring cup, poor it in, mark the line on the container as 4 cups or whatever you prefer, refill and repeat.

I'd be able to buy a used car for all the money I've spent on these bubbly tonics.

The process of making a scoby and making kombucha is actually even simpler than depicted here. I used a bottle of the same brand, GT, but I I used the Gingerade variety. I drank it first and not by pouring the bottle into a glass but instead drinking with my mouth right on the mouth of the bottle. I put some water in a clean though not sterilized 1 quart mason jar and added some sugar. I then added the little baby scoby from the kombucha. Two weeks later I had a perfect scoby. I then fermented one gallon of kombucha from black tea and sugar in the usual way though the jar was not sterilized or boiled just washed clean with soap and water. One month later I had basically perfect kombucha; not too sour nor too sweet; just the right flavor. I then put one heaping tablespoon of Ginger preserves (sold as 'ginger tea' in Asian groceries) per pint And poured in pint bottles for the second fermentation. 5 days later I had perfect knock-off of Gingerade! Remember that this fermentation basically creates a bacterial monopoly a lot like kimchi and yogurt does. the chance of another unwanted bacteria growing within the culture is slim to zero and if by chance it did happen it would smell and taste completely different so you would know not to drink it.

Now that ive finished this video i thinki have a question... What's Kombucha?

Mike, this is awesome. We moved. Our SCOBY's did not make the voyage. I am just cheap and couldn't believe people wanted $15-25 for a SCOBY. I followed your directions and not much happened at first. I bought a heat mat, since our house is usually in the 60's this time of year. Within a week, a SCOBY started forming. I brewed my first batch successfully and that SCOBY just looked thicker and healthier. I am on my second batch now and I have a robust looking SCOBY. Amazing! Thanks for the great info!

Perfectly instructed! Thank you for starting from scratch! Your instructions makes anybody want to venture out and, "just do it"!

Wondering if you've ever tried Jun? It's like Kombucha but it's SCOBY feeds off green tea and honey instead of black tea and sugar. It's absolutely amazing! It's lighter and more delicate with more effervescence than Kombucha. Really think you'd liked it and would love to see you test it out.

I just grew my scoby using your video's back in August. Started my first batch of about 3.5 gallons last week. My original scoby's sunk to the bottom initially, but are trying to work their way up to the top now. In the meantime, a new layer has appeared and seems to be growinng up top as well....Haven't decided on flavors, but we're excited to see how it tastes when the time comes! Thanks for the content.

Wow this is so encouraging! I’m going to start kombucha next month, I’m 3 months into my year of ferments and I’ve planned Booch for April. I may have to jump on it earlier, since this month is sauerkraut and I’ve already done it and now I just have to wait…lol. Maybe I should do lacto-fermentation of multiple veggies this month instead of just cabbage. 😄 Knowing how to make my own scoby is AWESOME, instead of waiting for someone from church to be able to coordinate a meeting with me. 😝

I make my own booch every week or 2 and I always experiment with different flavors ! I always have so much fun combining different fruits. This weeks brew is ginger and green apple . I thought about adding clove for a more apple cider flavor but decided to try just the apple and ginger flavor first . I’ve never tried to spice booch up but might have to try it.