2 gallon kombucha recipe

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Making A 2 Gallon Batch of Kombucha - Part 1

well i,decided to do a video on,making kombucha uh the way i do it,been doing it for about two years,straight,um sometimes up to three batches a week,or so i'm only doing about one batch a,week right now,um and this video will be on,making a two gallon batch this is the,container here,two gallon container uh you get this at,walmart for like 10 12 bucks,comes with a glass lid which,and you will not be using that lid,um what we use is like to take,like an old sheet whatever piece of,material,big enough to cover the top and then i,use,some i just string some,rubber bands together make a loop,they'll go around,go around the rim to hold the,cloth over top it has to breathe if you,have a lid like this on it,you'll get condensation in there which,will grow mold,which you don't want of course so we,won't be using that,there's other kinds of teas you can use,but black tea is,works really well you can go online and,look there's all kinds of teas you can,use,and teas that you can't use like earl,grey you can't use earl grey there's an,oil in it that will kill the,the mother we'll get into that later on,what a mother is,but i just used black regular black tea,like this just like from walmart,uh it's cheap and it works good or,sometimes i buy,uh organic black tea in bulk you can buy,a pound of it,for about 15 bucks on amazon okay so,here's the 21 tea bags all ready to go,i like to tear the tags off and tie this,together so i can get it out,all at once and then this needs to steep,in boiling water for five minutes,and just use a pot like this,you know on the stove and,don't want to fill it up all the way,because you're going to add sugar to,this later,and also you want to use purified water,it can be any chlorine,or some fluoride or stuff like that in,the water,because that will hurt your mother,especially the chlorine and,so use purified water i have a pure,filter on the end of the tap,on the sink and i just use that,so just keep that for,five minutes just a few things about,kombucha while the waiting on the,tee to steep stuff tastes really good,it's really good for your body,and your brain has kind of a,when it's just plain black tea and sugar,like this is,that's by the way that's your only two,ingredients other than water,uh it's just uh tea and sugar you might,be saying what,but uh yep that's it,the special chemical reactions that of,the mother,that turn it into the kombucha but yeah,it kind of has an apple cider flavor,it's really good um it's been around,the chinese have been using it for over,2000 years,they call it the eternal health elixir,a couple i think a couple hundred years,ago or so,i came to russia and then this stuff has,only been in the states since uh like in,the 1990s,um so it's kind of relatively a new,thing,but uh it's full of probiotics which are,great for,your gut and your microbiome which in,turn is awesome for your brain,because you're finding out through a lot,of new research that,there's a huge correlation between gut,health and brain health,and if your gut's not healthy and you,have autoimmune diseases or,leaky gut or irritable bowel syndrome,crohn's disease any of that kind of,stuff,you're not going to be uh quite set,upstairs either,because it's all connected man so um,i don't mean that in a derogatory way or,anything like that it's just you know,you're gonna have some,some struggles because uh you know,it's really gut health is really,important to,brain health i would invite you to go to,mercola.com and type in probiotics or,look at some of the work,done by dr uh david perlmutter,uh he's a world-renowned neurologist he,wrote a couple books one of them was a,new york times bestseller called,grain brain and he talks a lot about the,correlation between gut health and brain,health,um but uh yeah so,this is really awesome stuff so um after,this stuff is steeped the tea basically,what you just made here some,really strong tea oh yeah,there goes my lens it's all foggy now,looks like i'm in london,so you just uh,pull this out let it drain a little bit,and let it drip,i said this is really strong tea at this,point,and then i just put it in a little,container here because we're going to,put some more water in that later,i'll show you that and then the next,step here is going to add,five cups of sugar to this now you might,be thinking,whoa five cups of sugar you know i don't,want all that sugar or calories or,whatever,but during the you know 11 to 14,days that this is fermenting um,the bacteria consumes,most of that sugar and we're talking,about good bacteria here the kind of,bacteria that you,want uh there's roughly,10 trillion or so a couple pounds worth,uh in your gut and uh crucial,so um five cups of sugar is added to,this,okay so there's our five cups of sugar,now i use this uh pure cane sugar,i get this at walmart um all the,walmarts in my area around here where i,live in,southeast ohio uh carry this brand but,you can use,um just regular white processed sugar,just i don't like processed foods s

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Making A 2 Gallon Batch Of Kombucha - Part 2

Making A 2 Gallon Batch Of Kombucha - Part 2

so before I had the teabags left over,from when we steep the tea and added the,sugar five cups of sugar and then I put,that in a container here and run some,more purified water over the teabags so,this is like just a weak solution but,it's more water has to be added so I,just take the opportunity to get all I,can out of those tea bags,it keeps the solution you want a strong,got to have a strong tea solution,there's something in the black tea that,the mother feeds on so by using a,solution of wheat tea instead of,straight water it helps to lose the,strength of the overall batch so you,pour that in and then it's going to eat,some more yeah gotta get the water up to,right about where this right about where,that curve is right there okay so I,added some more water there and if,there's not already a hole in the scoby,or mother I usually put one in it to,allow the co2 bubbles that are going to,form underneath this to escape so it,doesn't clump up in the middle humps up,in the middle then part of your Scobie,is not in contact with the tea solution,so I usually do that and it might even,close up later on but it doesn't matter,a whole lot another operation here,kind of like almost like two hands and,yeah your mother might not float it,might go to the bottom it might come,back up later,it might not I like for my just load and,usually it's not hard to get it to do,that you just put that fork through the,hole you made kind of pull it up to the,top a little bit like out there and then,it'll usually I'm helping a little bit,maybe just float there I've had batches,where it didn't come up till later like,I said it doesn't really matter as long,as it's in there it'll do its job,it's kind of half floating there and,then you just put your your cloth and,rubber band back over it and say I want,to back the counter somewhere for 11,days I mean you can check on a little,bit you know if you want to and then,here in a minute I'll Google through the,way I do the bottling process I mean,there's any way you want to do that you,know you could do it but that's all,there is to making a batch convert so,it's not hard and it's not expensive I,mean I'll just get ready to say that,couch is really cheap to make never come,with this camera shutting off on me,without me doing it yeah you know like a,hundred of those black tea tea bags from,Walmart like two bucks the bag of,organic stuff from Amazon this is like,15 this is the pound I mean it does,batches and batches and then,this sugar is your only other expense,really so it's cheap okay so there's our,new batch of kombucha just sitting on,the back of camera there will be for the,next 11 to 14 days this is something,different here's our card making maybe,I'll do a video sometime on doing,fermented veggies I do sauerkraut and,kimchi that's really simple so you just,let it sit there and next we'll look at,the bottling across that so this is how,i bottled might come to jump some,aquarium tubing down in the bottom of,the jar you can't see but I haven't,weighted down a fork I just can't see it,I just wanted a fork up to the end of,the tube because it was sitting there so,that ways the tubing down the bottom,kind of funny thing but it works using,it over two years and the tubing comes,down and I am ready into a caramel I cut,the tip off of the long snout goes on,the end of the funnel I cut it off and,it just drains through the cheesecloth,there have some tea stains on it you can,reuse it just rinse it out it gets dirty,lucky anybody's just teasing you want to,use a fresh piece of cheesecloth every,time you can do that - doesn't matter,and just strain that into a mason jars,you know I have to do is just pinch it,off with your finger when you're,switching jars,back in there like that and I'm but,these plastic lids because the metal,ones don't last very long they get rusty,and mildewed and stuff so I bought these,plastic ones got these at Walmart yes,I'm on Amazon and there is quarter,kombucha now I've heard people putting,them in wine bottles and you can do,whatever you want but I would not use,plastic for this process this stuff is a,cynic you know it could leach things out,of the plastic there's no way I would,use the plastic some type of a glass,vessel or that you can seal up don't,really want to expose to a lot of air,and that's about all there is to it I'm,sure there's other ways of bottling it,but it feels so quick jar maybe takes a,minute meant an option works well so I,just have this sitting on this little,step stool here so it's easier to get to,I sit on my chair,all right well hope this helps any,questions post them below there and I'll,try to answer them maybe I just wanted,to I forgot a couple things there at the,end and I wanted to go over but like,these lids here these regular Mesa meds,these aren't stainless anything and now,don't start rust and they'll start,getting black you'll notice that this,Brown ring starts getting kind of black,look to it and that's mold and they're,they're reall

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Guide to Flavoring & Bottling (Second Fermentation)

Guide to Flavoring & Bottling (Second Fermentation)

welcome to you brew kombucha this is,your guide to second fermentation or,flavoring and bottling to create,carbonation to get started I want to,explain what second fermentation,actually is if you're familiar with beer,baking or champagne making it's,essentially like bottle conditioning,it's when you add your kombucha tea into,a bottle add some priming sugar in our,case it'll be fruit and then seal it up,to trap that carbonation into the bottle,during second fermentation when you add,additional sugar from the fruit,flavorings you're giving the yeast more,food to eat up and convert into carbon,dioxide and since you're sealing it in,an airtight bottle that carbon dioxide,will get trapped into the liquid and,that's what makes it fizzy if you're,watching this video I'm assuming you're,already familiar with first fermentation,and you're ready to bottle if you're not,go ahead and watch those videos and then,come back to me but if you're ready,let's get bottling whenever you're ready,to bottle go ahead and take your Scobie,out of your brewing vessel make sure,your hands are clean and transfer it,into a clean container if you have a,Scobie hotel you can put it in that,otherwise any clean container will do,and don't forget to pull one to two cups,of finished kombucha tea from your,brewing vessel this will help make sure,that you have enough starter tea to get,your next batch of kombucha going you,can put that aside for now before you,start bottling make sure to give your,brewing vessel a good stir to kick up,any yeast that might have settled down,at the bottom I like to pour my kombucha,tea into a pitcher just to help make it,easier for me to pour it into the,bottles,you can see there's already a little bit,of carbonation that was built up there,we're gonna make sure that there's even,more carbonation by putting it in some,airtight bottles I like to prep my fruit,ahead of time here I just have some,pureed frozen berries and pureed frozen,passionfruit juice on average I like to,put about 1/4 of a cup to 1/3 of a cup,of flavoring per bottle I have some 16,ounce bottles and I have some 12 ounce,bottles you can just eyeball it it,doesn't need to be super exact if you,have a 16 ounce bottle add more if you,have a swell ounce bottle useless you,can see I have a lot of different,bottles that I'm using here to find out,more about what types of bottles work,best for second fermentation be sure to,check out my video on that you can,pretty much flavor with anything you,want here I have triple berry passion,fruit I love pretty much anything with,passion fruit in it but if you want more,details on what types of fruits and,herbs and tips on flavoring be sure to,check out my video on flavoring just be,sure that whatever you flavor was you're,adding a little bit of extra sugar in,there to help kick-start the yeast so,they can eat up the sugar and turn it,into carbon dioxide that's really,important and if you're worried about,sugar content remember that the yeasts,will be eating up a lot of that sugar so,there isn't going to be a ton of,residual sugar left in the final product,that you're drinking so go ahead and,fill your bottles to the top with your,kombucha key I find that on average each,gallon batch of kombucha typically fills,about seven to nine bottles depending on,how many 12 and 16 ounce bottles you,have there's a lot of debate about,whether or not headspace matters if you,you know some people recommend to have,more headspace or air space in the,bottle some recommend to have less and,tell you to fill it up all the top I,haven't really found that makes that,much of a difference to me so I will,leave that up to your personal,preference that one will just have a,little less,that's okay so next you're just gonna,want to seal up your bottles and I like,to just give the tops of each bottle a,nice little wipe to make sure that it's,fully dry a lot of home brewers will,recommend that you use these flip top,bottles and they're a really great place,to start if you're not sure what type of,bottle you should use they do a really,really great job of making sure that,your bottles state airtight and that,helps build up the really nice,carbonation that you want next just go,ahead and seal them up I also like to,use a rubber gripper just to make sure,that the seal is super tight on any,bottles that have a screw on lid I've,actually had some caps loosen up on me,during the second fermentation process,as the carbonation builds up so really,making sure they're nice and tight will,help prevent that from happening,so once your bottles are all nice and,sealed up tightly just let them sit at,room temperature you can just leave them,on the counter put them in a cupboard it,doesn't really matter,I find that my happy medium for perfect,carbonation is around three to four days,some Brewers will say that you should,burp your bottles I personally don't do,that I don't think it's necessary to,open them up to release any carbonation,but if you're really cu

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How to make a SMALL batch of Kombucha, it's EASY!

How to make a SMALL batch of Kombucha, it's EASY!

hey today we are going to be learning how to make  small batches of kombucha. This recipe will make  ,three 16 ounce jars, which, I think is the perfect  amount for one person for about a week. And this  ,takes about a seven day brew cycle so this is  a great option if you don't have a giant crock. ,A lot of people will do continuous brew where  they have a large amount of kombucha and they  ,use a spigot to have it come out and have  small batches and they bottle as they need it. ,But i don't have room for that setup, so I brew  mine in a half gallon mason jar. It makes three  ,16 ounce jars. And I do it once a week  so I have that makes about a cup  ,every day, every other day, and it's  the perfect amount for one person.  ,The beauty of this is you can scale up. You  can do two mason jars, or three mason jars, and  ,it's not that hard to make a little bit more  if you find that you're drinking more.  ,What is kombucha? Kombucha is just fermented  tea, it is naturally carbonated which I  ,think is really fun to drink. You can flavor it a  second time with fruit, if you like. The fruit  ,adds sweetness to it. I like it because it has  a lot of probiotics and it's been really good  ,for my stomach as I have done some healing of my  own stomach. It's been a really instrumental part. ,Kombucha is made from a SCOBY - this is  a stack of SCOBYs. We call them our alien babies. ,The SCOBY is one thing that you're going to need  to find for this process. I found mine by just  ,putting up a shout-out on Facebook. I said, "hey does  anyone local have an extra kombucha SCOBY that I  ,could have?" And a friend of mine had one and I just  went and picked it up. And then I could start this  ,process. The tea is making another SCOBY on top  of it, all the time, so you have a whole bunch. ,So, this is my collection it would be really, really, easy for me to share that with a friend  ,So, it's like sourdough once you have it, it's  really, really easy to share with friends. So, just  ,put a shout out on your local facebook group or a  community page and ask if anyone has one.  ,When you get it you will need to have a SCOBY and some of the liquid. So, this is raw kombucha, or first  ,fermented kombucha. The liquid is also part  of it. If you are new to kombucha, I highly  ,recommend finding this book (The Big Book Of Kombucha by Hannah Crum). Check it out from  the library, borrow it from a friend, or buy it off  ,Amazon. It is awesome! Every question that I had  about starting out - because I didn't have anyone  ,that I could learn from - I taught myself from  this book. It is an excellent, excellent resource. ,So this is The Big book of Kombucha and I will  link to this in the show notes. I love it! So what  ,else? When you're educating yourself, you're going  to need that. And then to start off, you're going  ,to need three tea bags. I like to use organic tea. You can use black tea, that's the most common, but  ,there's some variety. So I'm going to do two bags  of black tea today and then a green tea. Sometimes  ,I'll also use a green and white mix and that helps  to cut down on the caffeine. You're also going to  ,need sugar. And I turned to this page (page 69) in this book. She talks about the different kinds of sugar ,that are acceptable to make kombucha with. She says the best are evaporated cane juice or white sugar.  ,And then acceptable are unrefined cane sugar, brown sugar, pasteurized honey, and maple syrup. ,Experimental are molasses, coconut water, coconut  palm sugar, liquid cane juice, and inverted sugar.  ,So that's good to know. I highly recommend  organic because it just doesn't have some of  ,the chemicals and processing and bleaching that  non-organic does. So I have evaporated cane sugar  ,and it is organic, that's why it is a little  bit darker. So to prepare this I have my SCOBY,  ,so the very first time you're gonna have to get  this guy from a friend. So this is my SCOBY and  ,then I have - you're gonna need a half a cup to one  cup of first fermented kombucha. So this is raw ,or unflavored. This would be an unflavored kombucha. This first time you're not going to want to use  ,a flavored kombucha. So this should come from  your friend or you can buy these from different  ,companies online too. You'll get a little kit  so when... The first time I got one I was like, "oh  ,I don't need this liquid." So I threw my liquid out!  And you totally do need it, so keep the liquid. About a half  ,a cup - to a cup. You need a SCOBY - you only  need a small one. And SCOBY stands for a Symbiotic  ,Colony of Bacteria and Yeast. So this is just  your culture, like your sourdough starter or  ,your water kefir grains. This is the culture that  is doing the fermentation process. Then I  ,just add my sugar to that. It's a third of a cup  for this half gallon brew. I just boiled my water.,When it comes to water...,you're going to want to use dechlorinated. So  if your city water is highly treated you can  ,let your w

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CONTINUOUS BREW KOMBUCHA - CHRISTMAS BOOCH | OFF GRID NZ

CONTINUOUS BREW KOMBUCHA - CHRISTMAS BOOCH | OFF GRID NZ

hey everyone welcome to Christmas you,can officially start talking about,Christmas with no shame once it's,December don't you reckon today I want,to share with you a fabulous Christmas,kombucha recipe which totally just made,up like pulled it out of the bag and,it's delicious and it makes great,Christmas presents or contributions to,any kind of Christmas or festive feast,I'll be talking about how I make our,continuous brew can butcher you don't,have to be a legend to do this I'm not a,legend I'm like the world's worst,housekeeper but even I can keep on top,of continuous brew can butcher and right,at the very end I'm gonna share a,delicacy that me and Juno just made up,yesterday that blew our minds,it's kombucha plus one other ingredient,anise freakin next level before we,create completely on I just wanted to,point you in the direction of channel,mums alternative advent calendars here,in our little home try really hard to,build in like the values that we really,believe Christmas is about this year my,mum gave the girls a fair trade,chocolate advent calendar which I think,is the business but in the last two,years we have done a kindness calendar,and a reverse calendar which is where,you give like an item to a food bank for,every day of Advent and I just love,those ideas and you can find out more,about that on the channel mum link below,it's got all my paraphernalia I feel a,little bit like him what's her name,Martha that her name Martha Graham she I,think she went to prison don't know what,I get my people mixed up she might have,gone to prison or she might just be a,really great crafty christmas lady I,don't know now I tend to make kombucha,on a Monday and then one other random,day of the week I make it a couple of,times a week because we go through,kombucha like nobody's business we love,it we I can butcher beans it's really,cool because it's the only probiotic,thing that my children regularly eat,like take in so they do kind of like the,sauerkraut that I make and they do kind,of like probiotic yogurt but it's a bit,random,whereas kombucha we have it every single,day with our dinner so that it doesn't,wreck our teeth i dentist told us that,in fact she advised us to drink more,kombucha because it's so good for oral,health yes so maybe I do feel like,slightly smug that my kids love this,probiotic thing cuz it's so good for,them I just know that it's replenishing,my gut flora it's stopping them from,being sick it's boosting their immune,system,the thing I love the most about making,kombucha is that for a bottle like this,you'd pay like thirty dollars of that,you would pay $30 and I reckon I make it,for about one dollar I got these cubicle,bottles from a charity shop an op shop,or a secondhand store as well and,they're just so great I got loads of,them Tim was like but I use them all the,time so I always start by pouring hot,water into my bottle to kind of,sterilize it a little bit other people,would boil their bottles but I don't do,that I think we just go through I can,butch it on a monthly basis so it's,never really hanging around for months,and months I don't have to worry about,the bottles being completely and utterly,sterile I get them as hard as I can then,I leave them to cool and then as,possible you're thinking why is she,filling up the bottles first and not,actually showing us how to make the,kombucha tea,that's because unless I,fill these Goethe was that my containers,gonna be just full of the old kombucha,so I kind of need to empty it by filling,up my bottles first before I make the,other tea and pour it in,so now we've got three bottles of,kombucha that have just finished their,first ferment in this big container and,I'm just about to go into a second,Thurman they usually spend between two,and six days in here just doing it,fermenting and then then they spend up,to one to four weeks in this second,bottle and that's where the good stuff,really happens I reckon if you take it,just straight from here after just one,cement it's kind of yum it's pretty good,but once it's been in a bottle with a,few secret ingredients it is the,business the business and you can add,all sorts of cool flavors it is what,we're gonna do in a second before we,move on to the actual Christmas feel I'm,just gonna show you what I do to make,kombucha tea to be a myth Martha Stewart,Martha Stewart that's who I'm thinking,of I feel like Martha Stewart today so,one thing a lot of people don't know,about starting their own kombucha is,that you actually don't need ask OB ask,OB will form it will just be a little,bit slower you could go online or you,might have a friend with kombucha and,you can get a Scobie and a little bit of,starter tea - get your own brew going if,you don't know anyone and don't really,want to get a start out off the internet,you can literally buy a bottle of fresh,kombucha as long as it's in their,refrigerated section in a supermarket,you can buy that and you can start your,own kombucha from there even though it,doe

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Quick Start Guide to Homemade Kombucha (First Fermentation)

Quick Start Guide to Homemade Kombucha (First Fermentation)

welcome to you brew kombucha this is,your QuickStart guide to making homemade,kombucha I'm Angelica and today I'm,gonna walk you through how to make one,gallon of kombucha at home or anywhere I,don't really care where you make it but,I'm gonna teach you how to make a gallon,of kombucha the kombucha process,typically is split up into two phases,first fermentation and second,fermentation during first fermentation,you take your sweet tea and you,inoculate it with some starter liquid,from a previously brewed batch of,kombucha and you add a culture called a,Scobie it typically takes about a week,or maybe a little bit longer but at the,end of a successful first fermentation,you end up with kombucha tea that's,unflavored and largely uncarbonated if,you want to have that carbonation and if,you want to add any additional,flavorings you're gonna have to go,through a second fermentation process,which I'll cover in another video but,for the time being we're just gonna,focus on getting one gallon of kombucha,tea ready and prepped so let's get,started so since kombucha is basically,just fermented sweet tea we're gonna,start off by making a big batch of tea I,have four cups of filtered water boiling,on the stove and to get started add two,to three tablespoons of black unflavored,plain loose-leaf tea and three quarters,of a cup of organic cane sugar then go,ahead and add your boiling water I'm,using a French press but if you don't,have a French press you don't need to,worry about it you can just go ahead and,boil your water in whatever pot or,kettle you usually use to do that and,then strain your tea leaves out with a,strainer it doesn't really matter when,you add your sugar to the process as,long as it gets in there at some point,but I like to add it when the liquid is,hot so that it dissolves more easily so,go ahead and let that steep for about 15,minutes I know it sounds like a long,time but we're basically making a tea,constant,trait and the longer you let your tea,steep the more nutrients will get,extracted into the water to feed your,starter tea and to feed your culture,don't worry about being super precise on,the measurements this is a basic,guideline that you can use some people,like to add more sugar but I really,don't recommend adding any less than 3/4,of a cup per gallon because the sugar is,really important for the culture once,your tea has been steeping for 15,minutes take your brewing vessel and add,8 cups of cold filtered water to it,this is what you're gonna use to dilute,your concentrated tea that's been,steeping in the in the French press and,the reason why we're making a,concentrated tea and done diluting it,after the fact is because you want to,get that temperature down to a good,range for the scoby to live in the first,time I made kombucha I didn't do this I,went ahead and just boiled a big batch,of water to make my tea and it took,forever for it to cool down and I didn't,know whether I could stick it in the,fridge to let it cool down faster which,you can by the way but because I was a,first-timer and I didn't know whether I,was allowed to do that I ended up,waiting around for my tea to cool down,before I could put it before I can put,my Scobie in there so now to save all of,that hassle I just go ahead and make a,tea concentrate then have a bunch of,water ready to dilute it and get it down,to a good temperature and temperature is,really important because you want to,make sure that your sweet tea is above,65 degrees and below 90 degrees any,hotter than that and it could kill it,any lower than around 65 degrees and you,could put your scope e at risk for mold,so this looks like it's right around 87,degrees which is great you can go ahead,and add your starter tea from a,previously brewed batch of kombucha so,starter tea is just another term for pre,a previously brewed batch of kombucha,that's gone through a successful first,fermentation if you're getting your,Scobie from a reputable source it should,come with a good amount of starter tea,for you to get started brewing your own,kombucha starter tea is really important,it's actually more important than the,scoby itself that starter tea is what's,gonna acidify the kombucha and drop it,to a low enough pH so that it won't be,susceptible to mold or other harmful,pathogens so make sure that before you,get started you have a good amount of,strong starter tea available to you if,you don't have enough starter tea or for,some reason you have a Scobie that,doesn't have starter tea you can just go,to the store and buy some raw unflavored,kombucha and use that to bump up the,amount of starter tea that you have for,your,'chief kombucha just whatever you do,don't use vinegar there are a lot of,sites out there that say that you can,use vinegar to help drop that pH and use,it in place of starter tea it is not an,oaky substitute for a starter tea you,can check out my video on top mistakes,that home brewers make for more,information on that but just remember,vinegar is not ok

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Kombucha: Batch Brew vs. Continuous Brew

Kombucha: Batch Brew vs. Continuous Brew

- Welcome to You Brew Kombucha.,This is your guide to continuous brewing,versus batch brewing.,If you've poked around any kombucha home brewing,sites recently you might have heard about,this process called continuous brewing, or CB.,I do batch brewing so all of the,tips and tricks and processes that I talk about,on my channel and on my website relate,to batch brewing and not continuous brewing,,so don't be confused because a lot of the processes,are often very different between the two.,Continuous brewing is similar to the first,fermentation cycle in a batch brew,in that you are using a vessel which houses,your sweet tea and a SCOBY and you're,harvesting it regularly to flavor or to drink.,The difference is the continuous brewing vessels,are oftentimes much larger than your average,one gallon standard batch brewing vessel,,and continuous brewing vessels also,have a spigot so that you can harvest,your liquid right from that spigot.,In continuous brewing the SCOBY stays,in that continuous brewing vessel,and you basically just let it grow and grow.,Since the SCOBY is staying in that vessel,for an extended period of time,,some continuous brewers even leave it there,up to six months without trimming it,,or without splitting it up or anything like that,,since the SCOBY is getting bigger and bigger,,and stronger and stronger, it actually takes,less time for your kombucha to go,through a first fermentation cycle.,And since your kombucha is gonna be,going through that first fermentation cycle,faster that means that you're gonna need,to be harvesting your kombucha more frequently,or continuously, hence the name, continuous brewing.,When you're continuous brewing, you use that spigot,to harvest an x amount of kombucha tea,which you then immediately replace with sweet tea.,So every time you harvest kombucha from your,continuous brewing vessel you need,to add more sweet tea to replace,the amount that you've pulled away.,I'm not a really big fan of continuous brewing,and the main reason why is because with a large,continuous brewing vessel the kombucha,in that vessel will tend to sour a lot faster,than if I was doing a batch brew.,So even though I'm able to continuously harvest,kombucha out of that batch it just means,that I'm doing more work over a spread,out amount of time to make sure,that I bottle that kombucha before,it gets too sour in the vessel.,I prefer batch brewing because it gives,me a lot more control over when,I bottle my kombucha and when I'm done,with the first fermentation cycle.,In a continuous brewing vessel,because the SCOBY is just getting larger and larger,and because the tea ferments a lot faster,it could potentially get too sour too fast.,With continuous brewing you have,a harder time of making sure that there's,an even distribution of yeast throughout,your kombucha before you bottle,,And it's because of the spigot.,Because you're pulling from a spigot,,that liquid is coming from the bottom,of the container which is where,yeast tends to settle, so unless you're,making sure that you're stirring your,continuous brewing vessel before you,pull any kombucha tea out of the,spigot you might risk having an,uneven distribution of yeast or,an overabundance of yeast in your kombucha.,And also with continuous brewing you run,the risk of having an overabundance,of yeast on your actual SCOBY.,If you're not checking on your SCOBY regularly,like you are in batch brewing where you have,to remove the SCOBY and take it out,and put it into another container to start,a next batch going, you might run the risk,of having a SCOBY that's overloaded with yeast.,So that's another risk you have to look,out for if you're doing continuous brewing.,And to me, it's just not worth it and it's,a lot easier to just do it on a batch by batch basis.,So when might continuous brewing,be a good option for you?,So if you like the taste of first fermented,kombucha tea, and if you're not really interested,in flavoring it or building up that good,carbonation in the bottle, is then you can just,harvest kombucha from the continuous brewing,vessel pretty much whenever you want and then,just feed it a few times a week with some sweet tea,to let that sweet tea turn into kombucha.,That's a really great way to use a continuous,brewing system if you're not interested in flavoring,or bottling, but if you're like me and you really,love to flavor and bottle, I like doing all,of my flavoring and bottling all at once,,so when my batch brews are done I have a big,bottling day where I juice all of the fruit,that I wanna use and I blend all,the fruit purees that I wanna use,and then I go ahead and bottle.,But with continuous brewing, if your kombucha,is getting too sour on an irregular basis,or if you find that you need to harvest,your kombucha every couple of days or so,,then it might be hard to do one,big flavoring and bottling day.,You might just have to have flavorings,on hand throughout the week and do smaller,batches of bottling from your continuous

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How to make Kombucha - Phase 1 (One Gallon Batch)

How to make Kombucha - Phase 1 (One Gallon Batch)

if you buy kombucha from the store like,this brand you're looking at about 3.99,for a jar so you can make it at home for,a fraction of the price i've got a one,gallon jar this is what we're going to,mix it in,this one has a nice spigot that makes it,easy to work with most important part is,the starter tea,and this,which is the scoby is probably the most,important part without it you can't have,kombucha this has all of the important,bacteria that's going to do the,fermenting and the carbonating and all,of that jazz,so you want to make sure your jars are,food safe and that they're not going to,crack and break on you if you put,boiling water into them so we've got our,boiling water and we've got our cold,water,in the hot water you're gonna make your,sweet tea,we're gonna put in 16 grams of tea,which is eight,tetley bags because each bag,has two grams,you don't want to use honey maple syrup,or natural sweeteners like that oh no i,don't know if i have room in here oh no,oh no oh no it's getting a little bit,full shoot,okay you know,mayday,we're gonna have to make some room for,this sugar,okay okay okay,yeah there we go,so we want to stir it to dissolve all,the sugar then we'll let it steep for,five to ten minutes and then we'll put,it all together in our big canister here,now it's time to add our cold water and,our sweet tea to the gallon pitcher,pour that in,this in,and now if this isn't too hot we can add,our starter tea and our scoby if it's,too warm,it'll kill a bacteria so you want to,make sure it's room temperature,so i just like to use a piece of paper,towel to cover the top,and a rubber band from a broccoli stock,you want it to be able to breathe so you,don't want to put a closed top on it and,then i like to write the date on it so,that i don't lose track so it's february,7th,there we go,so this is going to sit for one week i'm,gonna test it after five days and see if,it's still sweet we'll let it sit in a,while if it's starting to get tangy,we're going to bottle it in something,like this that has a closed top and,that's gonna sit for about three days so,that the carbonation can build up and it,can get nice and bubbly thanks for,watching if i remember,i'll make a video on the second phase of,the process we'll see

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