Top 10 Mistakes Kombucha Home Brewers Make

0:06 - Using vinegar in place of starter tea and why that’s a no-no
1:49 - Not using enough starter tea
2:12 - Agitating your brew vessel during first fermentation
3:00 - Storing scobys, starter tea or brewing vessel in the fridge
3:41 - Using the wrong kind of tea or using flavored teas during first fermentation
4:34 - Using sugar substitutes or starving your scoby
5:34 - Not stirring kombucha before you bottle
5:58 - Using the wrong type of bottle
6:18 - Not chilling bottles before opening
7:00 - Having unrealistic expectations

FTC: This video is NOT sponsored. Amazon and Hemplucid links are affiliate links.

[TengoWiskeyFoxtrot]

#11) don’t expect all of your friends and family to be as excited as you are about your brews. They may taste it with you and smile and nod. But they’re not all going to be kombucha lovers like us. 😂 (which I learned the hard way and was disappointed about, until I realized that meant I don’t have to share. Specially since they take days to make! 😂😂) happy brewing! 💜

[ssurfview]

I’ve been making kombucha for about a year. I make about 3 gallons every ten days in a continuous brew system My friends family and I, prefer my home brew to commercial brew. I use fruit of the week, always fresh ginger, and five raisins. Why raisins? I don’t know. Seemed like a good idea The finest yet was kumquat. So far I have used Japanese persimmon, mango, tangerine, limes, oranges, kumquat, pomegranate and combinations of these fruits.
YOU BREW KOMBUCHA is my go to for questions. Keep the videos coming.

[timanderson]

Have been brewing for 20 years, but still learned a ton from you. Thank you for what you do!

[willowen]

Love the last part about realistic expectations and your overall perspective about enjoying the ups and downs of the process.

[mmknell]

I am just getting started with home brewed Kombucha and this vid helped answer many of my questions. This is a great video for the beginner. Thank you for sharing your knowledge.

[ScottLahteine]

The most impressive SCOBY that I ever grew was one in a "hotel" jar that was started with Earl Grey tea plus a small amount of vinegar. I never bother to measure pH but I assume that a little boost in acidity at the start is helpful, and that the cardamon in Earl Grey tea adds a little acidity too. Nowadays I just stick with using inexpensive black teabags or loose black tea, flavoring strongly with ginger and double fermenting to make a product almost indistinguishable from conventional ginger beer.

[michaelcooney]

By far you are the best educator ....I've learnt more with you than a heap of other youtubers
Many thanks...😍😎

[Venice]

I love these videos: they´re so informative, concise, easy to understand, and empowering! Thanks so much, you´re a real sunshine.

[kashbash]

I came here thinking “Yeah, when am I going to need this?” Now I’m going to make Kombucha.

[wrtwatch]

Thank you! A great of you to mention the non-miracle cure aspect. Its no doubt great for you...anything fermented is, but it isn't "curing illnesses"!...

I wa was making kombucha in the early 90s, totally word of mouth! I couldn't believe when it came back recently. I also worked in the macrobiotic World a bit. Very much a part of that. Anyway, your videos are really well done. I just did my first batch in 25 years this week! Came out great first time. I used only starter tea, no scoby. GTs was the brand...i think its a good one

[KetzK]

Too fizzy?!? Never! 😄 Thanks for the great tips - this was helpful!

[brianmikus]

I have used distilled white vinegar in my kombucha only if the acid level is not high enough when tested. I think the most I've ever added to a gallon is about 3-4 tablespoons. Distilled white vinegar does not have any active yeast or bacteria in it so it only adds to the acidity. It is only acetic acid that is present. I think in the last 6 batches I did it twice. Now I just let my brew go a little longer to get the acid up so that my starter is enough.

[colleengarren]

Oh man! I totally do #7 and I was having a consistent carbonation problem. YAY! Thank you for this great video.

[arrow]

I got off ppi omeprazole which is supper hard to do for anyone but did it with help of Kombucha. For me I threw up at the end of the day without this horrific antacid. I have been of off ppi for over a month and will never go back on this killer pill.

I could not have done it without kombucha.

For awhile I will continue to drink 2 bottles of Kombucha a day until my stomach lining is healed. Nearly there.
Apple cider vinegar is also huge help.

Costco has 8 bottles Ginger Lemmon Komucha for $13.99.

I am here to learn and reduce my spending.

Excited to try this out

Thanks

[keetakitten]

I've brewed with Corn Sugar successfully. I am a homebrewer (beer) so I know that Corn Sugar does not affect flavor on beer like Cane Sugar does so I tried a batch of Komboucha with corn sugar and it worked amazingly. The taste is so much more dynamic without the flavor of the cane sugar. I'm saying try it out!

[conradr]

Clear presentations. Pleasant accent, enunciation, and voice timbre.

[jessejules]

Kombucha helped my head to feel less clouded. I think that might have to do with gut health and the probiotic properties it has?

[thefather]

Very informational. Thank you. I’m a home beer brewer and recently started drinking Kombucha and I love it. I also feel better after drinking it. Now I’m looking to brew Kombucha. So in beer brewing we use lots of different kinds of yeast etc. So I’m used to yeast. This scoby thing is so weird, but I get it. Also in beer brewing we have to be extremely sanitary, so I use a product called StarSan to keep all the equipment I use clean and sanitary. I noticed this wasn’t as big of deal in Kombucha brewing. I’m assuming this is due to much lower acidity. I’m a bit lazy and don’t really like bottling, although I have many beer bottles and they would make a great vessel for secondary fermentation. Typically I prefer kegging. I’m thinking I could do both 1st fermentation and 2nd fermentation in a keg. When I say keg, I mean 5 gallon corny keg. After 1st fermentation, I could then add the fruit flavoring that I want, or dry hop it with hops. With a carb stone and co2 tank I could save a week and carbonate within a day. With a floating dip tube in the keg, no need for filtering. Could put the keg in my keezer and have Kombucha on tap. I love that I can use my same equipment. Just need a couple of good recipes. Are there any sires with a good list of recipes?

[stevenblamy]

you are so easy to watch and listen to which is 90% of watching an instructional You Tube video. Your fast in your speech, but not to fast and you don't draw out every point you just go quickly from one point to the next. You have my attention throughout the video. Thanks for your info and great instructions. Steven Blamy (new to brewing) and I love it. So funny you go into a corner to drink your unimpressive brews. bye

[kellipeterson]

I started in August, I keep 2 one gallon jugs going on rotation. I love it. I have grown my own scoby