welcome class on kitchen 101 where we
teach you how to think like a chef how
to cook not what to cook giving you the
knowledge and comfort you need to make
and modify recipes to figure chosen way
of eating and lifestyle today we're
going to talk about flavoring and
bottling your own kombucha so grab a pen
paper had a bunch of funnels because I'm
professor kitchen and class is in
session
last time we looked into how to brew
kombucha you can find that video here
it's now about two weeks later and it's
time to bottle let's get to it before we
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now the first thing he's going to want
to do is taste your kombucha to make
sure this is as strong as you want it to
be go ahead and dip a long spoon into
the bath and take except if the flavor
is like you like it then it's time if
it's not ready wait a day or two if it's
too sour let it sit around for another
week or two and you'll have a bunch of
kombucha vinegar but that's a class for
another time
now let's get our equipment together
we're going to need a digital scale two
funnels one for dry and one for wet two
tablespoons one for dry one for wet one
ice pick to persuade stubborn items
through the funnel single serving size
jars or bottles you want to make sure
you use something that won't leave any
flavoring or any flavor into the
kombucha no plastic especially remember
that kombucha is fairly acidic and can
start dissolving some materials make
sure you use a container that won't
become part of the drink I've also got
some 2 gallon glass containers because I
know that I don't have enough bottles to
hold all the kombucha I've made don't
forget your sweetener as well this time
you can use whatever you want no need to
stick with table sugar I'm using a goth
a serpent a blend of stevia and Splenda
got your flavorings I like fruit based
flavorings from a kombucha I've got some
kiwi strawberry and blueberry compote as
well as some frozen lemon juice that we
put back play around with these find
stuff you really like you're also going
to need something with which to label
the jars so that you will know what
flavour is in what jar I use some tape
at a permanent marker
great tip here is to just write the
initial of whatever flavor you're using
on a piece of tape and put it on the
stopper on the top of the jar of course
if you're doing blueberry boysenberry
and Blackberry well you're gonna have to
find another method sorry now that we
got our Hardware assembled
let's bottle some kombucha yeah the
first step is as always planning
get an idea how much flavoring and how
much sweetener you want to put in each
jar this can be tricky when you're first
getting started just to give you a point
of reference my family and I like to use
one tablespoon of fruit compote with two
tablespoons of sweetener and ten grams
or about half a tablespoon of agave
syrup you might want to try something
like that for your first batch it
shouldn't take too much more tweaking to
get it down to your taste
hey and don't be afraid to play around
with flavors if you have a favorite
flavor see if you can use it in your
homemade kombucha are you worried that
other people will think that you're
weird for your kombucha listen who cares
what they they're not gonna be drinking
it you are so make it like you like it
also don't be afraid to play around with
sweeteners I use the ones I do because
of my diabetes if you don't like the
ones I use use ones you do like I am
quite sure the swapping out the agave
syrup at my recipe with honey would be
excellent also make sure you've got
enough room on your counter tops to do
what you need to do you're gonna need
quite a bit of space go ahead and clean
up space around your sink as well you're
going to want to do the actual pouring
of the kombucha over the sink well that
is unless you got a thing for cleaning
up really slippery spills if that's the
case or wherever you like now that
you've got your plan and space prep
let's get our hands dirty
take one of your bottles and put your
wet funnel on top of it now scoop into
compo you might have to use the ice pick
to get all the fruit bits down in there
kind of go psycho now let's add the
sweetener you can leave the wet little
on and pour it in any wet sweetener that
you are using like agave or honey that
we just talked about or you can just
squeeze it into the top of the jar like
I do if you want to live a little
dangerously replace the wet funnel with
the dry one and add your dry sweetener
make sure you swap out the dry measuring
spoon or things are going to get really
messy really quickly repeat this process
for all of your bottles once you've got
all your bottles ready with your chosen
sweeteners and flavorings let's get the
actual kombucha in there we're going to
take each bottle to the sink and fill it
up the kombucha will create a head on it
like on a soda or a beer
set each bottle aside and wait for all
the bubbles to pop go ahead and do our
first fill on all of your prep bottles
we're going to need to top those off but
before you do that while there's still
some space in there go ahead and close
the cap turn the bottle upside down and
give it a bit of a shake what this is
going to do is get the compote and
sweeteners that are on the bottom mixed
up into the rest of the kombucha if you
don't shake it up then your drink won't
taste the same all the way from the top
to the bottom now we're going to go back
and top off each bottle when opening
back up be careful like a soda you've
created some pressure by taking that
bottle
it shouldn't explode like a soda does
but it may spit at you a bit now you're
going to want to get them as full as you
possibly can I do like to leave a about
a centimeter or so at the top of the
bottle so that I can give it another
shake right before it I put it into the
icebox if you don't have a cool spout on
your brewing container like I do then
you're going to need to either pour it
in or get a ladle and spoon it in reuse
your wet funnel to make this job a lot
easier now that you've got the flavor
sweetener and kombucha all in your
bottle go ahead and put the cap back on
grab a clean rag or hand towel rinse the
bottle off under the tap and dry it off
with the towel even if he didn't mean to
you have gotten some kombucha on the
outside of some of those bottles that
stuff is sweet and sticky it will
attract ants and other undesirable
critters into your house so let's get it
all cleaned off okay that's a pretty
nice haul here's where the second
fermentation comes into play in the
bottling process you have gotten most of
the things out of your awesome kombucha
we need to get that back into it take
your bottles and put them back into a
warm dark place for a couple of days
this will give the bacteria in yeast in
your kombucha a little time to make
things all bubbly again big warning here
don't need the bottle of kombucha at
room temperature for too long or the
amount of pressure in there can get
dangerous if this happens the best
outcome is that kombucha goes all over
the place the worst is that bottle could
explode with someone near enough to get
hurt don't want that happening the
second fermentation only takes about two
days don't leave it out for much longer
than that once you're satisfied with the
amount of bubbly in your kombucha give
it another little shake and put it into
the river this is so it will cool down
and be nice and frosty do not put it in
the freezer no matter what remember the
water expands when it freezes if you put
your bottles into the freezer you're
going to end up with a kombucha strewn
halt ice cave give your homemade
Awesomeness time to cool down and enjoy
your beverage what is your favorite
kombucha flavor
let me know down in the comments that's
the lesson for today class be sure to
come back every Wednesday and Saturday
for new classes
I hope you all have a great week god
bless class dismissed
