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How To Make Flippin' Fizzy Kombucha
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Sep 25, 2024
Equipment You'll Need: Glass jar: https://amzn.to/2KQLqwd Steel pot: https://amzn.to/36h7UOp SCOBY starter: https://amzn.to/3t0GWUT Flip Top Glass Bottles: https://amzn.to/39jnafv Funnels: https://amzn.to/3qS5WMm This video contains affiliate links. If a purchase is made by clicking on a link, I will get a small commission at no extra cost to you. Welcome to my first tutorial video on things I enjoy making. Visit the blog on how to make kombucha: https://www.merrymadden.com/post/guide-to-making-fizzy-kombucha Thanks for watching! Special thanks to Chauncy Smith film that made this video happen!
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0:00
Hi, my name is Rochelle. Welcome to my channel. Today we're going to talk about kombucha
0:06
So kombucha is said to originate in China in 220 BC, spreading north and west into Russia
0:14
Even during the Soviet Union, it was said that inmates would even make kombucha in prison
0:20
Obviously it spread to the US and in 2016, that is when I began my kombucha journey
0:28
kombucha is fermented tea, very simple to make. So basically it's just black tea, sugar, filtered water, and the scobie, which is symbiotic culture of bacteria and yeast
0:42
So this yeast feeds on the sugar and then releases probiotic goodness
0:49
And kombucha is so good for you. Helps your immune, strengthen your immune system, healthy gut, all that good
0:58
stuff so probiotics in your diet is a good thing so here I have a baby
1:06
scoby this came from the mother and as you can see this is kind of a
1:12
scoby hotel right now this layer here at the bottom is the oldest and every time
1:20
you make kombucha a new scobie will form so you never have to worry about it
1:25
running out and so it'll kind of stack on layers like that. So this kombucha I got a couple months back just from somebody
1:35
local they were on offer up they had a scobie so I've been using that. So this is pretty
1:45
old so my hands are clean by the way you want to use clean everything of course
1:51
but let me just squeeze it out of this jar here. So look at this
1:58
those layers. We've got some yeast stangling, all good stuff. So it's kind of like a disk
2:05
shape here. And so you'll see that this part, it's a little lighter in color. That's obviously
2:12
because it's newer. And then as layers form, it gets darker and then I'll show you
2:19
I'll get this guy down to Wigascope. So here's the old guy. Look at all that. Now if you want, you could throw that out
2:28
but it's not necessary. It's all good stuff for you. It's just old and the T is black, so it naturally browns it, so over time
2:37
But not to worry if it looks like that. So I'm going to look at all these layers
2:45
It feels so good to touch. Look at this. All right. Taking out these layers
2:53
In you go. Feel that goodness. Some people may be grossed out by that, but hey, to each their own
3:08
I'm going to put all that back. After bottling kombucha, obviously the tea will be depleted
3:17
and you don't have to continually be brewing kombucha. If you want to take a break, that's totally fine
3:24
So I'll show you right now. I have a premium grade vlog. premium grade Vlasic pickle jar
3:31
And I'm going to add apple cider vinegar to it because it has the same acidic properties
3:38
as kombucha. Okay. So just a little bit fine Then I going to take scobie or even if you don have a scovie You just have like maybe some strands You can put that into a scobie will form Put that in there
4:01
That way you have a little bit of the starter for your next batch
4:06
ним put the lid on, you're good to go. Or if you just want to give it to a friend, this is the best way to do it
4:13
And depending on your vessel, that's how big the scobie will grow
4:17
So this is state of baby just because it's been living in this jar
4:22
But it can grow as big as you want. Okay, to make kombucha, we're going to have one cup of granite sugar
4:32
Now, one gallon of filtered water. tea bags of just regular black tea
4:56
Then I have a wooden spoon. It is best to go give that a stir
5:02
Put down the stove top for a little bit so that sugar can dissolve
5:07
Next is the bottling stage
5:24
So it's been seven days of scoby fermenting our tea. So now it's ready to bottle on to the second fermentation process
5:37
I have funnel and I have my kombucha tea. We're gonna pour that in there. Okay
5:59
And quick note, when you are brewing your tea, always keep it in a glass jar
6:05
Anything like plastic, metals, will contaminate it. So glass is the best
6:10
That's why you'll see these glass bottles. So a couple options for the second stage
6:17
You can do, these are pop top bottles and the brand I got them, they're actually Lorena
6:24
They have a line of sparkling lemonade and such. I know for a fact that these aren't going to burst on me
6:32
because it has a little bit of a ceramic top here. and when you open it, it has like a little noise
6:39
so it's made for carbonation, so I know that these will withhold
6:43
These are also awesome. These are from Amazon. You can tighten them very tight
6:49
That's what you want for the bottling process, so it can carbonate
6:53
It's already naturally carbonating. As you can see, there's a little thin layer of bubbles up here
6:58
That's a good thing, but for the second fermentation, you want the bottle really tight
7:03
so no air can get in. so that carbonation can start. So now comes the fun part
7:11
We're on our second fermentation stage and you can use anything you want to sweeten your kombucha
7:18
because right now it's just plain kombucha. You can drink it as is, but it's a little acidic
7:23
so you're gonna wanna sweeten it up. One of my favorite kombuchaikkjubljana
7:28
and it has so many flavors and I love it. But to make your own kombucha for cheaper
7:34
I do it from home. So you can do different kinds of juices fresh fruit flour So I show you what I gonna do right now So I have unfiltered apple juice So if you want it you can just use regular straight juice It doesn have to be pure 100 juice
7:55
If it's welches or cran spray, ocean spray, that's fine. Sugar is what you need because there's still yeast in here in bacteria
8:05
That's going to be eating off the sugar that's existing. So you're feeding it so that it can produce more carbonation
8:11
that fermentation probiotics. So I'm going to start with apple juice. And as you'll see, I kind of divvied the seven-day fermentation tea in between the four bottles
8:25
And I put a little piece of washi tape at each level so that I know how much juice or
8:31
fruit, whatever I'm putting into each. That way, I'm just experimenting. Normally I leave about this much room for
8:41
the rest up with juice, but I want to see what happens if I do more, less juice
8:47
So, and then also I'm going to put the date on it because the second fermentation stage is
8:53
much shorter than the first stage. So now remember, when you are brewing kombucha the first stage, it can go 7 to 31 days
9:03
but the longer you go is going to be more acidic. Same thing with this
9:08
So I typically go two, three days before I'm ready to drink it
9:15
So any longer, it'll be a little more acidic and it kind of tastes like that apple cider vinegar taste
9:20
So I have my funnel here. And I'm going to use this one here
9:27
Put some apple juice in there. Fill that pretty much to the top like so
9:45
And I'm going to pop that top on. There we go, nice and tight
9:52
Okay, so next I have some fresh berries. I have blueberries, I have blackberries
9:59
So I'm going to put that on my cutting board. And it will..
10:11
The reason I'm cutting it up is one, so that it'll fit through the bottle neck
10:16
And two, so that the bacteria can access the sugars inside the fruit to help it eat that sugar
10:27
turning it into fermentation. Goodness. Fermentation is your friend. Okay, so back on there
10:43
And before I forget, I'm going to come in, write the contents
10:48
So this is apple and then today's date. This is going to be Blackberry and Blueberry
10:57
And then this I'm going to do Hibiscus and then this pomegranate
11:06
So here for the Blackberry Blueberry. I'm going to get my funnel here
11:14
And I've chopped it up nicely. I'm just gonna put it in the funnel
11:20
Now we'll kind of clog it, so that's why I saved some of the starter
11:29
to kind of push it through, make it a liquid. All right Straw I going to push this through here Just guiding the blackberries and the blueberries in there
12:00
Okay, and just to fold up a little more to the top and add a little more of my star
12:05
There. Okay. Oops. It's overflowing. Okay. Okay. So next is Hibiscus
12:26
Same thing. Use my funnel. I'm going to put the Hibiscus in here
12:32
Use of my starter tea. Okay, and then I'm going to use my straw to push it through
12:48
Okay, let me maybe put in some by hand. Lastly, the pomegranates
13:06
So I'm going to take the pomegranate eroles or the seeds. I'm going to chop them up slightly so that the juice comes out
13:16
You can just add straight pomegranate juice too, but I really like the flavor with the seeds
13:25
And I'm going to, oops, totally miss that. Get those seeds in
13:34
And take a straw that kind of push them through. Okay, pop that top on
13:51
And there you have it. Four different flavors. So before we put these in a cool dry place
13:58
I'm gonna give it a little shake so that any of the yeast strands in there
14:03
strands in there has nicely incorporated into the whole drink. And you'll see it's settled to the bottom too and that's fine
14:13
So you can see it kind of mixing the tea with the hibiscus
14:20
There we go. And at the end of this process you can just use the strainer to strain out the seeds and
14:29
the fruit. So there we go. You might see some strands in there
14:35
You see a brown strand right there. That's totally fine. It needs that
14:41
All right, there it is. So here is a bottle of kombucha that I made earlier this year
14:49
And so it's just kombucha with some cut up strawberries. And I want to show you how carbonated it can be
14:57
Now, I made this some time ago. It's just been chilling in the fridge
15:01
But look at this carbonation. Ready? Oh my gosh, look at that. Wow! Science
15:15
Super cool. Now, I don't recommend getting it to the stage. You can definitely ferment it without it exploding like this
15:24
But just showing you what it can do. So, cheers my fellow booches. pooches
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