Thank you for such a great series!

Thank you for making these videos. They were EXTREMELY helpful!! I am new to all of this and your videos were clear, concise and informational in a way that anyone can understand how to make Kombucha from scratch. I checked out a lot of other videos and yours are certainly the best. Again, THANK YOU!! 💚

@Leelalicious

5 ай бұрын

Aww thank you so much for your kind comment. I am so glad the video was helpful!

I’ll definitely try many of your suggestions

Great tips!

@Leelalicious

7 ай бұрын

Glad it was helpful!

Variety of drinks, love it❤

@Leelalicious

11 ай бұрын

Thank you 😊

Thank you so much! Exactly what I was looking for! Such a beautiful explanation of the process ❤❤❤

@Leelalicious

5 ай бұрын

So glad it is helpful. Thanks for your kind comment

Great Video ! Very Informative, Thanks, Penney C

@Leelalicious

25 күн бұрын

Glad it was helpful!

Great tips 🎉

@Leelalicious

9 ай бұрын

Glad it was helpful!

Thanks. Love the chai

@Leelalicious

25 күн бұрын

Me too!

Summertime drink 😘👍👍👍

@Leelalicious

Жыл бұрын

Yes! Perfectly refreshing on hot days

I've been using plain cane sugar for second ferment for awhile. Decided to mix it up and used mango puree. Made quite a mess. When I opened the bottles after they sat for 4 days quite a bit of foam came out. I really didn't have much actual booch left. In some other video they added some sugar along with the mango..think I'll skip that. It tastes pretty good..what I have left.

@TheRogueSymphony

3 ай бұрын

The actual fibre/pulp of fresh fruit sends the yeast and bacteria into a feeding frenzy and they generate alot of carbonation. The pulp + whatever new pellicle that starts developing in the bottle also adds alot of 'structure' to the resulting foam, so it gets very frothy and can push almost all the liquid out the bottle top. Straining the pulp out and just adding the juice to your second ferment, or chilling the bottle very well before opening, coupled with some quick pops of the cork off and back on again a couple times when opening should help reduce the amount of foam and kombucha loss.

@whobdis77

3 ай бұрын

@@TheRogueSymphony actually I put one of the bottles in the fridge prior to opening and it was fine. Lesson learned. I should have known really. YEARS ago I was brewing beer and I included some raspberries. Middle of the night it exploded. Still some raspberry seeds in that kitchen ceiling I suppose!

@Leelalicious

2 ай бұрын

Oh no. Sorry about the mess. I try to ‘burp’ my bottles 1-2 daily to prevent too much built up pressure. But even then sometimes I have a really carbonated one. Only way I found to save it is opening over a large bowl to collect all the overflow to still drink and enjoy. And opening only a little then close and repeat

@whobdis77

2 ай бұрын

@@Leelalicious I put one of the bottles in the fridge prior to opening and that helped a lot. I'm going with the mango again as I really liked the taste but it goes into the fridge after second ferment

Sooo lecker und erfrischend ❤

@Leelalicious

Жыл бұрын

Ja genau ist perfekt an heißen Tagen

This is such a useful video. My most favourite flavoured kombuchas were the ginger ones but I’m definitely going to try frozen fruits especially raspberries! It’s not the usual way but I had been adding extra water to my second ferment 🫣as it seems to produce a lighter tasting kombucha - less sweet and acidic. I eyeball how much water I add with the fruit juice or syrup but yet to find another person who is doing the same and can advise me if there is another way to achieve a less punchy flavoured kombucha. Any advice would be greatly appreciated🙏🏻

@Leelalicious

4 ай бұрын

Interesting. Do you still get nice carbonation with the extra water? Either way, I am glad you found a way that works for you

@thelittesourdoughbakery

4 ай бұрын

@@Leelaliciousyes, I do get quite a fizz inside. Sometimes fizzes over as I open it!😅

Which jar (with tap) do you use? The one in your video. Thank you!

@Leelalicious

5 ай бұрын

I got mine years ago at Walmart I believe. This one is very similar amzn.to/42ztsjF (I've linked all products I use or closest equivalent in the description)

@jimreeves9720

5 ай бұрын

@@Leelalicious great thank you so much!

@i-yinglee9632

5 ай бұрын

Hello, thank you for the sharing, it is very helpful and yet one question, can I just eat the leftover fruit dits instead of making into jam?

@Leelalicious

5 ай бұрын

@@i-yinglee9632 Of course, you can eat them or blend them up in smoothies. Their flavor is diluted so it's best to mix with something else too

Do you have to thaw the frozen fruit before adding?

@Leelalicious

4 ай бұрын

Only if needed in order to be able to cut it to fit through the bottle opening

I have a hard time cleaning those bottles and getting the fruit out.... Can you please show your method?

@Leelalicious

25 күн бұрын

That's a good idea for a next video. I use culinary tweezers to remove fruit that doesn't want to slide out. And if the inside seems to get stains I add rice and a little water to swish around. For really stubborn stains my mother-in-law showed me a trick of using a small piece of a mesh scrubber and gravel, pie weights or other heavy beads. Shake them all around in the bottle with a little water until it is clean

What other alternatives where one doesn't have this kind of bottle?

@Leelalicious

2 ай бұрын

If you want your second fermentation to have a lot of fizz (carbonation) you need an air tight bottle. There are other bottles and caps you can try to close as tight as possible. But usually flip top bottles with the rubber seal will give the best result in a home setting