How Kombucha is Made & What Brewers Don’t Want You to Know

Alright! This is John Kohler with
Today we have another exciting episode for you and one like no other. I’ve never been
to a place like this before. Where we’re at is today we’re at a Kombucha nanobrewery.
Yes, a nanobrewery, so not like a microbrewery. Some of those microbreweries are actually
huge; this nanobrewery is actually much smaller, family-owned business. I’m visiting Maui
currently, and I love visiting farmers’ markets. The best farmers’ market on Maui
is the Upcountry Farmers’ Market near Kula on Saturdays. I recommend you guys go there
if you haven’t already or if you happen to be visiting Maui. I ran into a whole bunch of different vendors,
both farmers and otherwise, that actually knew me, and it was cool because they watched
my videos, so I got started talking to the Kombucha manufacturer there, and I said, “Hey,
can I come down and take a video about Kombucha?” Because there are a lot of things that are
not known, and facts that I want you guys to be aware of, whether you’re growing your
own or making your own or buying your own Kombucha, there are some things I recommend
you guys should know and now I’m going to blow the lids off some of the things happening
in the industry for you guys. Where we’re at today is the Awaken Tea Kombucha
Company, and this is really cool because it’s a family-owned business and one of the things
on the label it says here, “Fresh liliquoi harvest. Ingredients 100% organic raw Kombucha
culture, fresh-pressed liliquoi.” A lot of the Kombucha you guys may be buying in
the store may not have fresh-pressed juice. I mean they get organic liliquoi here, they
juice it themselves, and that’s the flavoring that’s put into this Kombucha. And even
more so, we’re going to be able to show you guys the process. Here at Awaken Tea Kombucha,
there is full transparency. I was invited in, and I really like this.
I want you guys to support companies that have full transparency because there’s so
many things that happen behind the iron curtain that you guys are not aware of. I just go
into the store and buy Kombucha, whether you’re here on Maui or whether you’re anywhere
else in the country. After watching this episode, you’re going to know more about the process
and more of the questions to ask Kombucha manufacturers before you buy their product
to make sure you get a good one. So anyways what I want to do next is go through the process,
or some of the process, to making the Kombucha so you guys know how it’s made. And then at the end we’re going to bring
in one of the master Kombucha master brewers and the owner to share with you guys some
answers. There’s some really important questions on how raw is Kombucha, really, when it’s
brewed tea? And they’re saying raw on the package and label. So I guess with that, let’s
go ahead and start our tour here and show you guys how it’s made. So the first step
to making a good Kombucha is of course using a good water. Now they only use reverse osmosis
system here to remove all the dissolve solids and minerals and all that stuff so you’re
going to get the best quality Kombucha. If you guys brew your own coffee, you guys that
are coffee connoisseurs, you won’t just use tap water to brew your coffee, right?
You’re going to use a good filtered reverse-osmosis or distilled water even and then brew your
coffee with that because you’re going to get much better flavors. That’s why they’re doing it here, in addition
depending on the water source, Kombucha brewers probably use municipal water for the most
part. They may have fluoride, or things like chlorine added, and that’s why the reverse-osmosis,
for the most part, removes all those things so that you don’t have any contamination
in the water and you’re going to end up with the highest-quality product. The next
step of making a good Kombucha is to make a nutrient-solution that’s going to feed
the Kombucha scoby, or Kombucha mother. And how they do that is they take some of the
filtered reverse-osmosis water here and they turn on the boiler there that boils the water,
and they dispense the water into the stainless steel vessel that they brew the nutrient solution,
which they’re going to add a few ingredients to. I want you guys to remember, they’re not
just making a tea, because whatever they’re making in there is the nutrient solution.
What’s going to happen is the Kombucha scoby is going to convert all those nutrients in
there, including the sugar and the tea, into something entirely different. This is like
if you guys ferment your vegetables, if you’ve eaten sauerkraut, you take the cabbage with
the lactobacillus and you make that into a sauerkraut. And once you make the sauerkraut,
it’s no longer the cabbage. It’s something different because it tastes totally different,
right? And that’s what they’re doing here. So they’re filling up the water and now
we’re going to go ahead and add the sugar and also, the tea. We’ve got the boiling
water, the next step is to add the sugar, and they’re using an organic cane sugar. And once again, this cane sugar will get metabolized
by the Kombucha culture so there’ll be, if done properly, very little residual sugar
in the final product. Look out for places saying there’s no sugar in there because
if there’s no sugar in there, then it will probably taste horrible. The other thing I
have a big problem with in this day and age is certain companies will put there’s this
much sugar, and I know for a fact there’s gotta be more sugar than that. The other thing
that they do is they’re going to start adding some tea in, but they first need to make sure
the sugar is fully dissolved. If you guys want to make your own Kombucha at home, you’re
basically going to use a ratio, one gallon of the water to one cup of sugar, and then
we’re going go to ahead and add the tea. So once the sugar’s dissolved into solution,
then the tea will be added, and what’s being added now is organic fair trade tea, and for
the home people out there wanting to brew it themselves, it’s about five to six ounces
of tea per gallon of water. All stirred up to create a sweet tea. Now I know some of
you guys are thinking, “John, I don’t drink caffeine.” I know there’s caffeine
in the black tea so yes, if you drink this it will be like a sweet tea, like you guys
from the South who drink the sweet tea and yes, there’s caffeine and sugar in the sweet
teas, but the magic of the Kombucha culture is that it takes the caffeine and the tea
and sugar and turns it into something different. The caffeine is cultured out and eaten, for
lack of a better word, by the culture, because what it is is this: the teas have a high nitrogen
level, and the Kombucha culture loves nitrogen. The caffeinated tea is high in nitrogen. That
basically is why this all works, making the Kombucha with the tea and sugar. So now that
the Kombucha is brewing in the stainless steel vessel that you guys saw, next step is to
put it into one of the fermentation vessels. What Cory’s doing now is cleaning out the
previous fermentation vessel because another thing that’s very important, whether you’re
buying Kombucha, or making it yourself, is sanitation and cleanliness. If you’re not
sanitary, he’s wearing gloves here, he’s being very careful not to bring and introduce
different bacteria, dirt, and all this kind of stuff to the culture because that’ll
mess it up. He’s cleaning up the fermentation vessel that he’ll now be brewing the new
tea in and more importantly, I want to talk about the fermentation vessel that he’s
using. Here he uses a stainless steel vessel made in Italy. This is of the highest quality stainless steel.
There’s a lot of stainless steel coming out of China and I wonder if that’s all
stainless steel. Some fermenters may use plastic or other materials, and if you guys are brewing
at home, I would definitely recommend something solid, something like glass or stoneware that
has a finish on it, something like stainless steel, and not use plastic because think about
it, while the Kombucha is fermenting, it’s acidic. Acids will leech things out of plastic.
So if you’re also buying Kombucha, you may also want to ask the person making the Kombucha,
“Hey, what do you guys ferment in?” Because the Kombucha is sitting in there for up to
two weeks, depends on the climate, could be less, could be more, and they do full run
batches here, so they do a batch-kind Kombucha, which is the kind I prefer to drink, and I
would recommend that’s the kind you would want to drink, for a few reasons. There’s continuous Kombucha and batch Kombucha.
Batch Kombucha, they basically run the batch in here until it’s fully fermented, the
sugars are at the lowest points, the caffeine is fermented out of the mixture, and that’s
when they bottle it and sell it to you guys. Continuous process Kombucha, they don’t
have to clean the vessels out. This is labor-intensive what they do here, but basically they’re
adding fresh sugarized and caffeinated tea in and harvesting that as they go, so they
have a lot more caffeine potentially and sugar in the mixture. Now that the stainless steel
fermentation vessel has been cleaned and sterilized, now we’re going to take the tea that’s
been brewing and has had time to cool properly, and put that in the fermentation vessel. Got a nice stream going on right there and
while this is happening, I want to let you guys know it’s very important to let the
tea cool down properly because you do not want to brew your Kombucha while it’s too
hot. You’re going to burn the culture. The optimal temperature for Kombucha when brewing
is between 75 to 85 degrees and in hotter temperatures, it can happen faster. So if
you’re in a colder temperature, it’s going to take longer for your Kombucha to fully
ferment and get out that sugar, and that’s one of the goals that they’re doing here.
What’s happening now is that the tea that was freshly brewed, or what I want to term
it as the nutrient solution, that’s feeding the Kombucha culture in there, they need to
add the starter tea, and what the starter tea is is a fully fermented Kombucha that’s
completed its whole cycle. It’s got all the sugar out and the caffeine
out, and what it helps to do is help to jump start the newly brewed tea, number one, and
more importantly, number two, it helps to keep out the unwanted bacteria and other potential
pathogen like mold that can grow by lowering the pH in there. It looks like it’s all
filled up, and I think we’re going to start to brew, baby, brew. So after putting in the
starter culture to once again the pH correct, and a finished Kombucha should be in the pH
range of 3.8 to 3.2, which is an acid range, and once again, this is to prohibit the occurrence
of microbes and mold and all this kind of stuff, undesirable ones and the thing is,
I know you guys might be thinking, “John, Kombucha is acidic!” And if you watch me
for any amount of time you know I recommend an alkaline, and the problem with most Americans
today is they’re eating a very acidic diet, including animal products, very acidifying
on your body. We want to have an alkaline condition. And
the thing to go is lemons, let me give you a quick analogy. Lemons are acidic when you
eat them. They’re highly acidic, but overall they’re alkalizing to your body, and that’s
the same thing with the Kombucha, it’s alkalinizing, so it’s a good thing. Now, do I recommend
drinking Kombucha each and every day because it’s alkalinizing? Well we’ll talk about
that in another video but what they did just now was transfer the Kombucha mother over
into the new batch. The starter tea alone is not enough to get this to ferment properly,
and you will need a mother culture. And one of the cool things I learned is that you can
eat your mother culture, if you’re a cannibal. Wait, you wouldn’t be a cannibal if you
were eating the mother culture. I’ve heard it doesn’t taste like anything.
One day I hope to dry and freeze dry and flavor some mother culture to see what it’s tasting
like, because I’m sure it’s definitely rich in benefits, much like the Kombucha.
What they’re doing now is adding the mother culture. They’re putting a cloth over the
top so the Kombucha can breathe, yet not dirt, dust, or foreign particulates will get into
the mixture. So now that we’ve got the freshly brewed tea, or nutrient solution, out there
with the starter culture, then the mother went in, now this is pretty much how it looks.
I want you guys to pay attention. This Kombucha mother, that’s a model Kombucha mother.
It’s a super model Kombucha model, this thing’s hot. Look at the curves on that
Kombucha. But any case, Kombucha mothers will look a little different. If there’s a lot
of CO2 in the Kombucha it’ll look a little disformed and all that kind of stuff, but
it will still be alright. Normally they don’t open up the Kombucha
mothers and expose it to air like this but I’m doing this to show you guys for the
video so you can see what it looks like. We’re going to go ahead and put the top back on
and we’re going to share with you guys how they test every brew while it’s fermenting
up next, and it’s going to be fun for me. Alright so here’s something really cool
that I want to do for you guys, show you the differences between the sweet tea and the
mixture that comes in versus the Kombucha that comes out, because there is a big difference.
So this is a one that was just filled. You saw Cory in the background with all the stuff
he made, so we’re going to tap out a little bit just to show you guys the color. That
kinda looks like pee. This stuff is actually nice and yellow, fairly
dark. Now we’re going to go ahead and look at one that’s been brewing for the appropriate
amount of time. So now they have a batch they’ve actually finished bottling earlier today here
at Awaken Tea Kombucha. That’s totally finished, and once again here’s one that we just bottled
up, looks like pee. And now we’re going to go ahead and tap off the finished one.
Wow, look at that man, it’s a little bit fizzy in there and here’s the difference,
look at the difference on that. Big significant difference. What would you rather drink? The
pee with the sugar and the caffeine, or do you want to drink the finished Kombucha. The
finished Kombucha has the different properties than the tea that’s been brewing because
the Kombucha mother, the big blob that you saw at the top, basically feeds off the nitrogen,
feeds off the caffeine, feeds off the sugars, and converts it into something entirely different.
This has two different strains of probiotics in there. In addition it has live enzymes, provided
you have raw Kombucha like they’re producing here. It has not been pasteurized, it also
has B vitamins, it also has beneficial yeast, which we’ll talk more about in just a little
bit. It also has different kinds of acids, which are also of course amino acids, which
are the building blocks of protein, lactic acid, gluconic acid, I mean this stuff is
really healthy and good for you. The way I like to use Kombucha, once again, I like to
use it as a supplement. I’d much rather drink a Kombucha than take white powder capsules
for my beneficial probiotics because this is more of a real whole food. It also has
more of a spectrum of nutrients besides just the beneficial bacteria. It also has beneficial
yeasts, as well as the B vitamins. Alright, let’s go ahead and taste this original,
unflavored version of the Kombucha that they offer here. I taste very little sweetness.
I taste the tartness of some of that tea, but normally they don’t sell it like the
original flavor. They actually flavor it up, and that’s one of the cool things they’re
doing here. They’re creating all kinds of unique flavors using local ingredients to
make this taste better but also add additional nutrients. Now one of the things that many
Kombucha brewers do is they add flavors before they brew the tea, and then the flavoring
is actually brewing in there. They make unflavored tea and add the flavors in later, which in
my opinion is a much more beneficial way to do it because you’re culturing the sugars
and not the fruit sugars or the other flavoring agents, and you’re going to get undiluted
flavors and nutrients in the final end product. So let’s see how they make and use natural
ingredients to make some of the flavors they offer here at Awaken Tea Kombucha. So next
I’m going to share with you guys how they add the flavoring into the Awake Tea Kombucha,
and this is one of the reasons why I’m here today, because all Kombucha makers do not
do their flavorings like this. They custom blend all their own flavorings using many,
local, Maui-grown organic ingredients. Actually, all their Kombuchas are all-organic ingredients.
The one I’m going to try to model, which I don’t know the exact proportions of, is
they have a green blend, which is the Green Blend Kombuchas are my favorite ones by far
to drink because they have greens in there, as well as things like algae powders, which
I believe are definitely beneficial. In the Green Kombucha here, they put simply
basil and mint to get some nice flavor overtones, and they can’t just put whole leaves of
basil and mint. They juice it on up, and this is unlike many other Kombucha companies. Many
other Kombucha companies add flavor agents, whether that’s extracts or concentrates
or artificial coloring and dyes and natural flavorings, all these things that I would
not necessarily recommend you guys consume. And that’s why I like what they do here
because they use fresh ingredients whenever possible and also other organic spices, instead
of using extracts and flavors. Recently, I was in Texas, and they got some root beer
flavored Kombucha. Go figure that out. It tasted good, but often I want to encourage
you guys, whether you’re drinking Kombucha or eating anything, read the ingredient labels,
and if it’s things you can’t pronounce in there or natural flavors, or things that
aren’t exactly telling you what’s in there, don’t drink it. I mean on the bottle here,
one of the things I like is that they use glass bottles that are reusable, so you put
a bottle deposit and you can reuse the bottle. They’re from Italy, very high quality. They
go through a very strict sanitation process, which I have observed how they do it. And
I could vouch that these are definitely clean bottles after they get done with them. They
list the ingredients, and the ingredients aren’t hidden in small letters on the back
like many companies. It’s up front and in the center for you guys because Awaken Tea
Kombucha wants to be transparent, and that’s why they’re allowing me in their facility
today to show you guys how their stuff is made so you guys know how it’s made and
there’s no trade secrets like many other Kombucha companies out in the world. So the ingredient list in this is 100 percent
raw Kombucha culture, which you guys saw how is brewed, Maui grown basil, Maui-grown mint,
and blue green algae. And of course, joy, well I’m going to add pure love instead
of pure joy. So anyways, let’s go ahead and get juicing. We’re going to turn on
this single auger slow juicer on. If you don’t have a juicer, I definitely recommend getting
a juicer. Basically what the juicer does is separate the juices from the fibers, and Jay
Cortes told me that juice is the fiber that feeds you. So let’s get some fresh organic
Maui-grown basil, just juiced right up, and we’re also going to go ahead and throw some
fresh mint in there and we’re going to juice a bunch of this. Now, they have specific recipes. They have
a big R&D, that’s research and development, where they do trial and error and test all
kinds of flavors. They always have seasonal flavors; one of my favorite seasonal flavors
that I’ve tasted, for the first time actually, is liliquoi, or passion fruit, Kombucha that
they have that I got to sample at a farmers’ market. We’re going to go ahead and jam
some more of that basil in there and yeah, I mean freshest is always bestest is what
I always want to encourage you guys to do. Yes, I would rather any day of the week encourage
you guys to drink a fresh juice, made in your own juicer rather than a Kombucha. I want
you guys to think in terms of good, better, best. I know many of you guys out there might
still be drinking soft drinks, and definitely in my opinion, better than soft drink is Kombucha
because that’s moving you in the right direction. Now, better than Kombucha in my opinion are
green juices and I like toe drink green juices and fresh fruit juices several time during
the week. If I’m home it’s almost every day, but if I’m traveling, hey, I’ll grab
a Kombucha because that’s one of the best beverages I could be drinking. And I look
at Kombucha more as a supplement than a drink. I know some of you guys might be buying cases
of Kombucha at a time and slamming down, but I like to think of food as medicine, like
Hippocrates said, “Let food be thy medicine, and medicine be thy food.” In that same
respect, some foods to be are foods, like fresh fruits and vegetables, those are foods
I’ll eat in large quantities. And things like garlic, yes, garlic is a food, but I
like to use it more like a flavoring, as a medicine. So I’m eating some here but I don’t eat
tons of eat because I do believe it has beneficial properties and likewise I believe Kombucha
has beneficial properties and should be enjoyed sometimes when you feel like. So we’re pretty
much done juicing up some basil and the mint there, and this juicer is doing an amazing
job. This is an Omega Horizontal Auger juicer. They are available at,
if you do need to buy a juicer. We’re going to go ahead and turn this baby off and as
you guys can see, we’ve got our basil-mint juice and now what we’re going to do, beside
the basil and mint — Maui-grown — they’ve also got some blue green algae and that’s
already in here, so we’re going go to ahead and add our basil-mint. Look at the texture on that. I mean, these
are the fresh ingredients that they use to make their own green Kombucha. Now we’re
going to go ahead and pour this in. I want to let you guys know not all Kombuchas are
made in this way. Many of them may have flavoring agents added previous to bottling, and I really
like the way that they’re doing it here. They’re adding the fresh ingredients in
the bottle, where the hibiscus or ginger or seasonal liliquoi or passion fruit flavors,
or the green one. I tend to prefer Green Kombuchas over the others. So now that we’ve got this
mixture let’s go back and fill up this bottle with the 100 percent raw, live Kombucha. So now I’m going to add the 100 percent
traditionally fermented Kombucha culture into my green goodness flavoring that’s there
in the bottom, and I’m going to go ahead and tap this baby off. Check it out, look
at that guy fill up right into the bottle, and this is how they fill their very bottles
here at their production facility. So as this guy fills up, we’re going to want to shut
it off so it doesn’t get too tall. And then to finish off the process they cap this guy
off and then they refrigerate it. And the cool thing is, Kombucha can stay refrigerated
and what happens is that it slows down the fermentation, almost to a screeching halt,
so you could store it indefinitely, using my house, it definitely doesn’t last that
long. So we’re going to taste this green goodness
that we made with my own two hands. Wow, I really taste the basil and the mint, and I
personally love the blue green algae. There’s so many benefits to the blue green algae;
one of them is it’s the highest sources of protein on the entire planet. I mean think
about where fish get its protein — from the algae and the ocean, right? And that’s
in addition to the nutrients in the Kombucha such as B vitamins, amino acids, lactic acids,
as well as more importantly for me, the beneficial probiotics and the beneficial yeasts and of
course the enzyme in this live, raw Kombucha, makes this Kombucha truly a super food in
my opinion. The last part of this episode is the part
you’re really going to want to stay tuned for. I’m now going to get to talk to Cory,
the master Kombucha brewer here, and owner of the company, and we’re going to ask him
some in-depth questions about Kombucha, his Kombucha, and other Kombuchas, and things
you will want to look for when buying your own Kombucha in the store. Now I’m here
with Cory, the brew master, and one of the owners of this family-owned business. Cory
and his wife Tiffany are the owners, and that’s one of the things I want to encourage you
guys to support local companies whenever you can, buying Kombucha. In my opinion, if you’re distributing in
a local area or making it locally, in many cases but not in all cases, it’s going to
be a lot higher quality. You’ll have the craftsmanship that you can’t get in national
distributed brands. Next we’re going to ask Cory some important questions about Kombucha
since he has been making and drinking his own Kombucha for the last twelve years. So
Cory, the first question I want to ask you is, for the viewers that don’t exactly know
what Kombucha is, what is Kombucha anyways? CORY: Kombucha is, in its simplest definition,
a fermented tea. It originated in parts of China and Russia and so the Kombucha is referencing
the type of culture that you’re fermenting with, and you’re feeding it the tea and
the sugar. JOHN: Okay, so I covered this earlier in this
video, but in case you guys missed it, is there sugar in the final product, and is there
caffeine in the final product? CORY: So, there isn’t a straightforward
answer with that because that’s all dependent on the person that’s making it, or the manufacturer
that is making it for you. For us, we’ve always strived to produce a Kombucha that
is very low in sugar residuals and the other thing is, for me personally, I can’t do
caffeine at all anymore in my diet, and the same has gone for my wife as well. So, for
us, in our product, what we give to our customers is there are very trace amounts of caffeine
that’s left and very low sugar residuals. JOHN: So, here’s another questions. Cory,
do you need to add the sugars to make the Kombucha? Could you do it sugar-free or anything
like that? CORY: One of the things John was talking about
in the video was that the sugar and the tea make up the nutrient solution. So, there are
some other substitutes that you could use, like honey, for example, some home brewers
that might have access to locally made honey, but you don’t want to use raw honey, for
example, because you’re introducing other wild bacteria strains that are going to battle
with the Kombucha. So we use an organic cane sugar in all our Kombucha batches, but stevia
or some other sweetener substitute would not be acceptable because it’s not a fermentable
sugar. JOHN: So another question I have for you Cory,
it’s been on my mind so much because you always hear about the Kombucha scoby or the
Kombucha mother or the Kombucha culture, whatever you want to call it, some people say it’s
a bacteria, some people say it’s a fungus, some people say it’s a mushroom, some people
don’t know what it is. So, from a twelve plus brewer and drinker yourself, what is
it man? CORY: What is it? Technically, the closest
relative that the Kombucha culture has is to the lichen. It’s kind of a unique family
of its own. The acronym for SCOBY as we say is a symbiotic colony of bacteria and yeast,
so a lot of people will say it’s a mushroom. Some people refer to it as a UFO, because
it has this very unidentifiable floating object that sits on the surface. But the science
tells us that it’s closest related to a lichen, if that means anything to you. JOHN: Why did you start to drink Kombucha
in the first place? CORY: The first introduction I had to it was
living in Alaska and I came from a coffee culture. Growing up in the Pacific Northwest,
I would yearn for that cup of coffee first thing in the morning, and it never really
satisfied me because I would get these jitters. And to this day, I’ve pretty much stepped
completely away from caffeine altogether because it fed my anxiety, and panic attacks that
I had, so I had to steer away from that altogether. But it really was how, the clarity that I
had when I would drink it first thing in the morning was a better feeling than I had from
any cup of coffee. JOHN: Wow, so I definitely want to encourage
you guys to get off the coffee. I do not think it’s a good thing with the caffeine. Once
again, while they are using the tea leaves in the Kombucha that does have the caffeine,
it’s basically eaten up by the Kombucha culture. And then you’re getting some of
the beneficial antioxidant properties of that green tea. The next question I have for you
Cory is why did you end up starting the Kombucha business to bring this and share this Kombucha
with the community? CORY: So, one of our values in our company
is that we’re community-driven. And so, when we had an idea of manufacturing, there’s
a lot of responsibility that goes with putting food out into the public and when we looked
at the Kombucha industry, at least locally, it was very lacking, and there really were
only a few national brands that were even available at all. We felt like there was a
real void in what people had as an option to drink Kombucha. What there was, we felt
like people were getting shortchanged. We really wanted to provide a product that could
find that balance of being very nutrient-dense and beneficial while maintaining a great and
fun flavor profile. JOHN: So Cory, what were some of the things
that helped it was of the Kombucha. CORY: So the quick breakdown of what we communicate
to our customers is, because people ask this all the time, like what is Kombucha and why
do I need it? There are a couple of strains of probiotics if you’re wanting additional
probiotics in your diet, but one of the most unique things that I try to let people know
is that there’s a long list of healthy acids that we don’t get in the foods that we really
eat. It’s not stuff our body readily produces, and John touched on it earlier like the amino
acids, the building blocks of proteins that help us rebuild muscle tissues and things
like that. There’s lactic acid, that helps to prevent the growth of bad bacteria. There’s
acetic acid and gluconic acid, both of which help to neutralize pH. You also talked about
earlier living a life where you’re eating foods that are alkalizing to the body, so
we love breaking that misconception because Kombucha is technically an acidic beverage,
but those healthy acids that are in it really help alkalize and neutralize your pH. JOHN: Wow, I mean I like to drink Kombucha
sometimes, especially because it’s alkalizing, and that’s just one of the reasons that
I like to drink Kombucha, personally, of course. Another reason is the beneficial probiotics
and also the beneficial yeasts, so let’s talk about that Cory. I know some people out
there watching this may have candida issues and they’re scared of the Kombucha because
if I drink it I’m gonna get more of the candida outgrowth, so tell me what you know
about the yeast and will drinking Kombucha promote more candidiasis? CORY: So we do get that question a lot because
there is sugar in Kombucha and for those that have suffered with candida, that’s generally
the first thing that their doctor, their naturopath will tell them: avoid all sugars. And it’s
right. Candida is basically an imbalance of unhealthy yeast in the system, and so does
Kombucha feed that and help explode all those unhealthy yeasts? Again, it depends on how
much sugar might be left over in the Kombucha, and it’s dependent on a lot of factors,
and who’s making it. One of our struggles is every batch of Kombucha is going to be
slightly different. It’s a natural fermentation process, and there’s different things, it’s
a craft that I have developed in my ten years plus of brewing, where we try to get as consistent
of a product as possible and still have tasty flavors with the low sugar residuals. But,
there are other beneficial yeasts that are in Kombucha that will help go up against things
like candida. JOHN: Based on the research I’ve done about
probiotics, which not only includes healthy bacteria which is often talked about, there’s
also healthy yeast, and we need to have this balance in our gut because based on my research
once again they play a significant portion and part in our immune system but more importantly,
in our digestion. So the next question I have for you Cory is, are all Kombuchas created
equal because you’re talking about sugar content and I’ve tried many Kombuchas all
over the place when I’ve traveled here, when I went to trade shows and things and
companies have their Kombucha, I’ve tried them and yours is one of the lowest in sugar
that I’ve tasted. Also, it’s the best that I’ve tasted as well, but are all Kombuchas
created equal? CORY: I mean I think the simple answer is
no, just as we look at anything in the food industry is an orange juice concentrate that’s
in the freezer section the same as something you just pressed fresh? And the obvious answer
is no. We are really proud to be part of a vastly growing Kombucha industry and we’re
one of the founding members along with about 50 other Kombucha companies that have joined
in a new trade group called Kombucha Brewers International and one of the goals that the
group has is to start creating some kind of independent certification process because
as a consumer, it’s really hard to have discernment when you walk into the store and
to know who has any kind of transparency with what ingredients and what processes they’re
really using to produce the drink that you’re about to consume. JOHN: Wow, I mean you saw here, full transparency
here at Awaken Tea Kombucha and I was glad to be able to share that with you. So the
next question I have for you Cory is I know there’s no such thing as raw food labeling
laws, and there are a lot of words you can use where there’s no legal definition so
you can’t get sued or shut down or anything for saying things like “natural” or “raw”
and a lot of raw food products aren’t even raw these days. But I know on your label you
put “raw” and I feel your product is a raw live product but it has a lot of active
cultures in it. Let’s talk about raw and live Kombucha, and are there some Kombuchas
out there that may not be raw or live and what are the implications of this? CORY: Well the distinct definition of what
I would think is a raw Kombucha is one that has really no post processing, so meaning
pasteurization would be one method that a manufacturer may use that can, it could be
a way to get some consistency but also for them to increase shelf life. So, when you’re
a major manufacturer and you start working with nationwide distributors and shelf life
becomes much more of an issue. So, as a raw Kombucha manufacturer, yes, we do steep the
tea and the sugar goes through its process to become crystallized organic cane sugar,
but the actual brewing process that we go through as John was showing earlier through
the fermentation is that it really is still a raw product. There’s no pasteurization
that we do to control that. JOHN: So next Cory I want to talk to you about
the Kombucha a beverage somebody would drink instead of a Coke or instead of how I view
it as a supplement to take very irregularly when I think somebody needs it. CORY: Yeah, so without a good whole foods
diet, if you’re just to focus, you think that Kombucha is good for you, and it is,
but is it going to become your primary food just because one thing is good for you? No.
Kombucha is a great supplement to any diet because it’s going to help your body do
what it’s supposed to do, which is eat whole foods. So when people first try our product,
they ask, “How much do I need to drink?” Well, how much you need to drink is, there’s
a lot of variables, and we like to lean on the cautious side by telling people introduce
your body to the product in stages. Try drinking a four to eight ounce serving
first thing in the morning, which is how I was introduced to it. It made a really big
difference. So, there are some people. We have customers that swear by how amazing they
feel after drinking an entire 36 ounce bottle. I’m not going to argue with them, but I
would definitely want to make sure that people are following up drinking Kombucha with some
good purified water. With all the nutrient density and how the body is detoxifying, you
want to make sure you’re having a good healthy diet and drinking plenty of water in addition
to it. JOHN: I would definitely encourage you guys
to have a healthy diet no matter what you’re on, and if you’re not already, check out
my other videos and subscribe to my YouTube channel where I teach my specific kind of
healthy diet which I’ve been researching now for the last 19 years and doing. It’s
definitely working for me and I believe, once again, Kombucha is a great supplement to my
already whole-foods, plant-based diet. Alright Cory, so the next question I have for you
is let’s talk about the fizz in the Kombucha. I know some of you guys might be buying bottled
Kombuchas at the store and they seem to be very fizzy, like the Kombucha I tried here
is actually pretty low on the fizz count, the freshly bottled stuff you saw me bottle
up and take a drink out of, so let’s talk about that. Do some companies add carbonation
to their Kombuchas and is this natural, and do you do it here? CORY: Our bottled Kombucha, we try to keep
the most traditional. Carbonation is certainly a cultural thing; in the United States, we
have this fixation or this obsession with bubbles in our drink. If you go other places
in the world, fizzy water would be appalling, and so it becomes a preference, and so we’ve
seen that trend in Kombucha manufacturing that is producing a really fizzy Kombucha.
There are a couple of ways you can get extra bubbles, and there is a mild amount of carbonation
just in the initial fermentation process, but the things that other manufacturers are
doing, and it’s a choice, I think it’s what a lot of consumers want, maybe they’re
coming from a background of drinking soda daily, so they’re used to all that carbonation,
but forced carbonation is a method where you’re adding food-grade carbon dioxide into the
liquid, so you’re getting extra bubbles that way. So virtually any Kombucha that’s
sold on tap, including our Kombucha, the carbon dioxide is blending with the liquid, and is
more or less going to create an artificial fizz to it. The other way that you might get additional
carbonation is a method that we don’t personally practice, but it’s called secondary fermentation,
or bottle fermentation, where you’ll take the Kombucha, you’ll put it in the bottle,
and you might add more fruit juice that has additional sugars, and those sugars are going
to convert, and they’re going to continue to ferment at room temperature. You’re going
to create more bubbles that way. The hard thing for us as a commercial manufacturer
is that it’s really hard to control what the alcohol levels do at that secondary fermentation
because you’re adding more sugars and there’s already an abundance of those healthy yeasts,
so our bottled product we definitely try to keep it as natural as possible. And then we
do with some things with our Kombucha on tap to minimize some of the forced carbonation,
but absolutely Kombucha on tap will have some forced carbonation with that method. JOHN: I want to encourage you guys to drink
low-carbonated Kombucha. I just think it’s healthier because we don’t have a requirement
for drinking extra CO2 and I actually like the mellow stuff that they have in their standard
bottled stuff process. The next question I want to ask you Cory is regarding the organics.
So I know you guys use organic ingredients, some fair trade ingredients, so tell me more
about your choice to do this. CORY: Well, there’s, as a manufacturer,
we’re a family-owned business, it’s certainly challenging when you’re looking at your
food costs and to stay in operation, but one of our passions and the things that we’re
dedicated to in the beginning was finding the absolute best ingredients that we can
while supporting a fair trade industry. Now, we come from a place where there’s an abundance
of things that are farmed right here on the island. We wish that there was a tea industry
that could be supported, but at minimum we want to buy organic teas that have a fair
trade certificate just because that’s what we feel is our responsibility to the industry
that we’re in. JOHN: So besides using organic ingredients,
the Awaken Tea Kombucha company is also a sustainable company, probably one of the most
sustainable Kombucha companies that I’ve ever seen. They not only use the reusable
bottles that you guys saw earlier. They actually have reusable labels on the bottle that they
use time after time, so Cory, what’s the decision behind the whole sustainability of
your company? CORY: For us, living on Maui, we have to import
virtually everything that goes into our manufacturing so the glass bottles, if we’re going to
have to import, we want to make sure that they’re a quality vessel that is not only
going to display our product at its best but also be durable and also be rewashed and used
over and over again. We are, according to our state health department, we are one of
the only companies in the state of Hawaii that has any reusable bottle program, which
is kind of hard to believe, but we had to convince them that we could go through a multistep
process of removing food residual sanitizing the bottles and presenting them as new when
we go to our packaging. The labels that we use was on the same topic. We want to have
something that is still going to look good and display our brand but something that can
be used over and over. The labels, they cost us more up front, but if we’re able to reuse
them over and over again, for us it’s worth it. JOHN: I want to encourage you guys out there
to reuse instead of recycle no matter what you’re bringing into your home. You’re
buying to reuse it before you ever recycle it, and that’s literally what they’re
doing here. So one of the techniques I got to share with you guys earlier on how they
produce the Kombucha here is that they use a batch technique. But besides just a standard
batch technique there’s also a continuous technique of manufacturing or making the Kombucha.
So Cory, do you want to explain some of the differences between the two techniques and
maybe one why might want to choose one over the other one? CORY: So we use a batch fermentation technique,
which is more of traditional approach to Kombucha, and the reason it is is you’re putting in
your nutrient solution of sugar and tea is that, you’re giving your batch that entire
cycle for the Kombucha to absorb and metabolize everything in it, so you’re getting a more
consistent batch when you’re all done. Most of the sugars are going to be absorbed if
you’re doing it properly, and as well the caffeine should be eaten up. In a continuous
brew situation, a lot of home brewers adopted this method and it’s something that I try
to educate people on the difference in it, because a continuous brew is basically…so
you have a two gallon batch that you’re brewing at home, and you bottle a gallon,
and you replace that gallon with your sweet tea or your nutrient solution. That sweet tea is going to ferment quicker
with the more acidic, already fermented Kombucha, and so you’ll have ready to drink Kombucha
quicker, but within the batch that you’ve now created, there’s going to be different
levels and so it becomes a completely different method to fermenting that’s really hard
to get a consistent approach. I know for home brewers it’s become a very popular method
just because of its convenience, because you can have a vessel that has a spout and draw
your bottles out and replace it. So you always have Kombucha on demand but for us, and for
our consistency, the batch is a little more work but we get the most consistent results. JOHN: I definitely want to encourage you guys
to do the batch method because we want to burn off all that sugar. I’m not a fan of
using any refined sugar products. Of course I like here in Hawaii drinking the sugar cane
juice, which is basically fresh sugar cane juiced all raw and it actually ferments quite
quickly if you leave it sitting out, even if you buy it and it’s sitting for five
days it’s gone bad already because it’s going to ferment. But once the refined sugar
in the Kombucha is fully fermented, like they do here, I don’t have a super huge problem
drinking it especially because for me, the Kombucha especially the way it’s produced
here, has some beneficial effects that I desire. So the next question I have for you Cory is
why does every batch of Kombucha taste a little bit different? I know some of you guys bought
the same brand, whether it’s this brand or that brand, same brand, same flavor, and
sometimes it tastes less fizzy, more fizzy, less sweet, more sweet, a little bit different.
What’s up with that? CORY: So obviously Kombucha, it’s a natural
fermented product and so with every batch that we have here, there’s going to be slightly
different levels of bacteria and yeast and even just a couple degree temperature difference
can play a role in what the final output is going. And there’s over a hundred years
of documented research and Kombucha and its proper techniques of brewing and we hear that
all the time in our textbooks and our research is that there’s, I would personally be skeptical
if someone was providing a bottle of Kombucha that is nearly exactly the same every time. JOHN: Cool, so let’s talk about that because
I know some bottles of Kombucha in the back, everyone’s taught to read ingredient labels.
And one of the things I want to teach you guys is to eat food that doesn’t have ingredient
labels, because we want to eat whole real foods. I mean an apple does not need an ingredient
label. A whole coconut does not need an ingredient label, yet, bottled coconut water in a package
needs an ingredient label, right? So eat things without ingredient labels. Yet, on some bottles
of Kombucha, like you said there’s a lot of variability, you guys look at the sugar
since we’re taught sugar’s bad but on some bottles of Kombucha the sugar’s almost
exactly the same. Do you think this is accurate and what are your comments on that in general? CORY: My comments in general are that there’s
gotta go, I think the FDA has a pretty impossible task of enforcing label laws. So as a consumer
one of the things we really try to empower people to do is if you have the ability to
know your food manufacturer and they’re open enough that they can receive a phone
call and answer some simple questions, then it really can be this line of communication
that you deserve to have knowing what goes into your product. The difficult thing, and
it’s with Kombucha is that sugar levels can vary slightly from batch to batch. Does
that mean that because there’s a nutrient fact label on your bottle of whatever brand
of Kombucha that they’re lying to you? No, it doesn’t necessarily mean that, but if
you really want to know, then make a phone call or make an email to ask some simple questions.
Usually the response that you’ll get from a manufacturer will quickly let you know whether
they’re going to be transparent with their consumers or whether they just don’t want
you to know. That’s not unique to Kombucha, but it’s really to the whole food industry
itself. JOHN: So Cory I would definitely agree with
you on that, and I want to encourage you guys to trust your own senses. If you taste the
Kombucha and it tastes sweet and there’s like one gram of sugar in there, something’s
probably up. I’ve tasted the Kombucha here and it’s one of the most nonsweet Kombuchas
that I’ve tasted. So the next question I want to ask you Cory is, I mean everybody
out there can benefit from this question, is what should somebody look for when buying
a Kombucha? CORY: There are so many different methods
you can ferment something and call it Kombucha. As I mentioned earlier, one of our goals with
Kombucha Brewer International is to find some regulation and a way of, so that you can go
into a store and look at something and know that it’s at least gone through some kind
of process to get a certification. If you look on their website and you see lots of
fancy models that are on a beach laying out, they’re probably pouring a lot more money
into their marketing campaign than they are their research and development department.
That’s just an opinion as a Kombucha brewer long before we started our business, but there’s
some trends that we’re seeing in the industry that it is, we’re seeing a very fast-growing
trend in our segment as Kombucha has sort of exploded in the United States in the last
five years. JOHN: Awesome. So I always want to encourage
you guys to always support local brands and get to know them and ask them questions and
even ask to come out to their place. If you ask Cory he probably won’t let you, he’ll
probably say, “Watch John’s video.” But other places, I want you guys to be aware
and companies have transparency because if they don’t, and they’re hiding things,
and they’re not wanting to be transparent, then they’ve probably got something to hide
and I personally don’t think that’s super cool. I want to encourage you guys to always
source local products whenever available instead of big national brands because I want you
guys to support your local economy and I also want you guys more importantly to vote with
your dollars. I found Cory at the local farmers’ market.
I want to encourage you guys to shop at your local farmers’ market and support companies
who are there. And farmers who are there. So one of the last questions I want to ask
you Cory is we’ve talked to you guys about what you should look for when buying Kombucha
but even better yet than buying, is making your own. I want to encourage you guys out
there, instead of buying your food, growing your own food. And actually I teach you guys
how to do that over at I have over a thousand videos now teaching
you guys how to grow your own food and so Cory, I want to ask you is it hard to make
your own Kombucha or is it easy and can somebody out there watching do it? CORY: So we get that question a lot even in
our farmers’ market and although our business isn’t currently in a situation where we
can support teaching people how to make Kombucha, we absolutely encourage our customer to make
it. Now is it easy and should everyone do it? It’s more like asking should everyone
have kids. JOHN: Some people should not have kids, trust
me. I’ll stop at that. CORY: People ask me, and I say making your
own Kombucha is a lot like having your own small child. It constantly needs to be tended
to, you have to feed them, you have keep them within a certain temperature range, meaning
you have to give them a roof over their head, but there’s a lot of resources out there
and one of our goals, although we’re not teaching people how to make Kombucha right
now, is to, we would love to direct people to the reputable resources. Obviously if you
Google “How to make Kombucha” you’re going to get a lot of pages about it and the
fear that we have is that you’re going to end up on the wrong page with the wrong information
and be doing something that you really shouldn’t be doing in your kitchen and then endorsing
it, either with a bad endorsement because you had a bad experience or drinking something
that really doesn’t have any great benefit to your health. JOHN: Wow, just watching videos you guys know
more than what most people know about Kombucha. And if you’re a Kombucha expert watching
this, because I literally went through the process as they were doing it, gave some overall
general ratios and the whole process they go through, I mean one of my reasons for doing
this was so that you can empower yourselves to at least know the process so that when
you go to a website and look for recipes, you guys know how it works and of course you’re
going to want to do that batch method. So I guess finally Cory, is there any final comments
that you want to say to my viewers out there or considering drinking Kombucha or already
drinking Kombucha or will never drink Kombucha? CORY: I would say go shop your local farmers’
market. The rate that we are seeing Kombucha grow on a local spectrum seems hardly recordable,
but it seems this trend that people are starting their own nanobreweries, similar to what we
started a year and a half ago, is becoming a rapid trend. So go shop your local farmers’
market. Try what other people are doing, try some other brands, and we’re always an open
source, even if you come to Maui, come visit our local farmers’ market and we’re happy
to share with you the flavors and what we’re doing. But the closing remarks are Kombucha
has so many common misconceptions and as you educate yourself more and more and you become
passionate about the foods you put in your body is only going to benefit your overall
health, and that’s what we wanted to do with our company, empowering people in our
community into making those positive choices. JOHN: Awesome, yeah. I really enjoyed being
able to come out to your nanobrewery and share this with my viewers and also more importantly,
share with you guys some inside information about Kombucha so that you are more informed
than the next person out there. So the last question I have for you Cory is how can somebody
get ahold of you to purchase your products? Now I want to let you guys know in advance
that Cory’s not here to be your Kombucha expert, to teach you guys how to make your
own Kombucha, although you can visit his website for informational resources and to learn more
about Kombucha if you’re not familiar with it, he has some links and very good articles
and information about it. But I mean he’s basically here every day making Kombucha,
he doesn’t have time to answer your question. But if somebody is living on Maui or is visiting
Maui, how could somebody get your product and learn more about you? CORY: So we have links on our website with
all the places on Maui where you can purchase you. We’re currently a self-distributed
Kombucha brand, meaning that I go and deliver. We make all our products to order for all
of our accounts on the island, so that’s usually what I’m doing during the week,
but you can always follow us on Instagram for inspiring photos that my wife puts up
on a pretty regular basis. It’s not always just pictures of our bottles of Kombucha,
but we do try to inspire people to live life to the fullest, and that’s kind of our personal
lifestyle and the community of friends that we hang out with and do things with and share
meals with so you can always follow us on Instagram and check out our website JOHN: Awesome. Well I want to thank you Cory
for having me out today. I really appreciate, I really enjoyed my time learning more about
Kombucha. I’m not quite a Kombucha expert yet but I sure as heck know more about Kombucha
than I did before I walked in here. And you guys know I spent literally more than half
a day here filming this video, learning more about Kombucha, now you spend probably about
a half hour, a little bit more than that, learning more about Kombucha than most people
out there. I definitely want to encourage you guys if you live on Maui or you ever come
out to Maui, Awaken Tea Kombucha, definitely the best stuff I can definitely guarantee
it. I love that green one. Actually I think the
liliquoi or the ginger, ugh they’re all good. Definitely get one of each if you see
Cory at the market and tell him John Kohler sent you. In any case I hope you guys super
enjoyed this episode and learned more about Kombucha than in any other video you guys
have watched. Make sure to check out my other videos and subscribe to my past episodes where
I teach you guys to live the healthiest lifestyles I’ve ever found. So once again my name is
John Kohler with and until next time, keep eating your fresh fruits and vegetables
and hey, drink some Kombucha too. It’s always the best.

100 thoughts on “How Kombucha is Made & What Brewers Don’t Want You to Know

  • But how do you make the mother culture from scratch? If you can't ferment it without, how did the first person who made kombucha do it? ;P

  • ha! hey John. 🙂 Just searching out a refresher on making Kombucha after not making it for 2-3 years from losing my kombucha equipment from moving halfway across the country and back again and I find a video with you doing this rather than gardening like I'm used too. Glad to see you drinking the good stuff. Be well.

  • In regards to the 304 stainless steel. I prefer glass but it's hard to use glass in a commercial setup mostly due to the size of vats needed. The vats in this video are made for the wine industry. White and red wine usually have a ph level between 2.8 and 3.8 so very similar to kombucha, but wine is stored in them a lot longer than kombucha would be. Vinegar is usually made in plastic or stainless as well and has even lower ph. So if scared of heavy metals in the drink (which is fair enough) stop drinking wine, vinegar, orange juice and so on…

  • I would be really surprised that any producer of kombucha would put any flavouring in the first fermentation, as they'd be ruining their SCOBYs with most of the flavours that I see out there, and that really wouldn't be smart in terms of production time/profit if the SCOBY is useless after one fermentation. Do you have anything to support such a claim of companies doing so?

  • what drugs are u tripping on bro ur pupils are dilated, ur mouth is purse n tight to ur teeth, breh ur high as fuck…

  • aside from the last couple questions, i think the vid is properly lengthy for those sincerely interested in the manufacturing of the product. good vid

  • thanks for this, John. very informative! i love the interview at the end. really clarified things that were kind of confusing in the beginning. i got 5 min in to this and knew i'd be making a comment!
    #1. you have to use filtered water or spring water (never distilled water because all the beneficial minerals are gone and the water is essentially dead), because chlorine will kill the culture and it just won't do anything.
    #2 if you are making your own, you should never use metal containers. especially stainless steel, because you will leach nickel and other heavy metals out of the metal when it is in contact with wet foods for any period of time. always use glass or food-safe ceramic containers. and throw your plastic in the recycle bin and try to buy food in glass or aluminum. petroleum products aren't safe no matter what the industry says. we all know they lie to us.
    #3 there is no such thing as organic white cane sugar. if it is organic it is naturally brown in color because it's not processed and bleached to the point that there is nothing nutritious left in it.
    #4 if your kombucha is sweet it is either not done brewing or sweetener was added after the fermentation to flavor it and that is not good because it will acidify you. when one of the benefits is that it makes you more alkaline. why would you bother?
    #5 kombucha is EVERYDAY medicine. why would you only want the healthiest drink around only sometimes? kombucha will actually make you better able to digest and absorb all those nutrients in the green drinks you have every day because it has probiotics.

  • dude, you need to stop talking so close to the freakin scoby. and please wash your greasy hair, you know, the one you are dangling over the kombucha. lost all the hygiene and respect awaken-tea-something-co.-guys…

  • I have watched numerous (40+) videos and every single one of them says use glass, plastic or anything else that is NOT STAINLESS STEEL or metal. They have ALL said don't even use a metal strainer, because the kombucha will literally eat any metal. One person said it eroded her wedding rings. So, why are you using stainless steel? Is it possible that there might be metal in your kombucha?

  • they don't want you to know how easy it is !!! I'm on my second batch upped to 2 gallons, already have friends wanting to buy it…….crazy

  • And your body's pH is a constant 7.4, regulated by the lungs and hypothalamus. The food you eat does not change this. If your body is acidic, you're already dead.

  • This brand awakened Brand is so good. I drank that constantly when I lived in Maui. Totally different that what you buy at Whole Foods.

  • is your kombucha over .5% alcohol? if so you need liquor certificates or you get atf on ur ass

  • their kombucha isn't cheap he got into it for the $$$$. I liked it but don't think it's not all about the cash! this business is a cash cow! low overhead many one-time buys, but you can make subpar kombucha and when I had theirs I liked the taste. if you didn't know already the rich and upper middle-class business owners are choking the workers out here with insane rent prices and low wages along with raising prices on everything. it's not a conspiracy its real! good luck finding a trashy 1 bedroom for under 1200$! I know you all don't care..and don't lie you enjoy India and its culture because they treat poor like less than trash! and women like sex fuxk dolls! if you only read books on the place thenn shut it cuz its nasty and the new age $$$$$$$$ havers want that in america they are all about fuxk the poor and we deserve our cash.

  • if your kombucha is over 0.5% and you don't have the proper papers it's huge fines and jail time!

  • john you made cash then you got sick and changed your lifestyle and you started selling juicers and talking about growing foods that's cool… but unless you're a well to do $$$$$$$$ haver you have no place usually to grow your own food cuz you don't "own" land and you don't have the huge bank account and high paying job to pay for organic minimal chemical foods then your shit out of luck. you got cash you had cash before how you made it and your actions got you your sick. but you do make good videos. in YOLO you only live once… that ticking clock on the parasitic race known as the humans…with your cash grab fads and your parasitic existences…but yeah your videos are quality you're a camera natural and your body looks great when compared to when you were sick at peak.

  • Its hilariously ironic Corey's kombucha brand is named Awaken Tea and he looks like he's gonna straight up pass out in the beginning of the video hahahahahaaaa

  • Yikes…dangling your bare hands and hair over that open vat of kombucha was really cringe-worthy. Was the company actually ok with that?

  • I'm a home brewer and currently brew every month. I started making 1 gal batches and after 3 months I started making 5 gal batches. they are turning out really well. After watching this video… I have been encouraged to make more and use local natural ingredients. I have been giving my bottled bucha to my friends and they love it. I use flip top bottles and they return them to me for the next batch. I want to scale it up to another level, so I have been watching vids from other brewers and this is the one I found very helpful. I like the Awaken Tea process and would love to make the same with mine. Thanks, Tim Cox. from San Diego

  • both your skins looks awesome would you attribute that to the kombucha ? what about a diabetic can they partake ?

  • Way to much info for such a simple process, I home brew Wine and Beer, can tell you how it is done in just a few minutes…

  • I use kombucha for breakfast in my cereal instead of milk and I throw in nuts and different fruits from my garden.

  • wow amazing and i got time to watch all your videos this makes me want to buy this brand can you get this in australia i have just discovered kombucha i love the hygene in maui place

  • So meticulous and detailed. There are a lot of people making long videos basically saying nothing and wasting everyone's time either for their own selfish emotional masturbation or just extremely imprecise and untidy in their delivery. Even though your videos tend to be long, they are very purposeful and extremely educational and passionate with some silliness sprinkled in. You've got a great spirit. Truly appreciate what you do John. 🌈💖

  • I made kombucha and let it sit for 11 days, tasted it and it tasted exactly like kombucha, but the color is darker, like the first glass you showed. Does this mean I did not let it sit long enough?

  • "would you drink the [tea] with sugar and caffeine in it?" erm yes of course. "would you drink the kombucha?" also yes, but not because of the bacteria (that nobody can prove beneficial nor harmful yet, at least not in reasonable dosages), but because it tastes and it's left over from toying with scoby based fake parchment.

  • **How do we know Kombucha is good for us if we don't even know what a Scoby scientifically is. Also they say if your immunity is weak then don't drink Kombucha. I wonder why this is? Does is break down your immunity or is toxic to our immune system, and if not then why is it not recommended to drink this if your immune system is weak?**

  • eeeeew – no hair nets, beard guards or gloves and breathing right over the vessel???

    Also, if your piss is that color, you got a serious problem!

  • This by far is one of the best videos explained on Kombucha. Thank you so much! I myself have started Kombucha for my family. My boyfriend and I have diagnosed a year ago with Type 2 diabetes and have changed our diet. He loves soda and I remember myself, I love it too but I barely drink it due to kidney stones experience a decade ago. I NEVER want to go through that experience again! I have started chlorophyll, greens, less caffeine, less to no sugar (mostly to make wine or kombucha now) and more oatmeal and WATER! Oh by the way. Your green thumb videos help me tremendously as well!!!

  • i find the narrator to be kinda annoying and i don't know y? i mean, one of the first things he says is "behind the iron curtain" what dos that evn mean? i don't know what he is taken about

  • Excellent video, obviously passionate about kombucha and explains the process with thoroughness and enthusiasm, I learned more in one hour than all the other kombucha videos.

  • well John I've already seen like 10 videos on the kombucha making but nobody's making the culture from scratch what's the deal

  • I recently got sick from drinking GTS Green Kombucha for 15 years..i am a raw foodist. I believe the amount of sugar in the commercially made Kombucha is the problem.. I was also making smoothies with too much sweet fruit such as commercial hybrid bananas and raw honey. I was also eating Kale chips with nutritional yeast..all several times a week. I got very sick and broke out in hives. Now I cannot drink commercial kombucha. I will only drink homemade Kombucha now and have since discontinued the Kale chips with nutritional yeast.

  • Jun with organic Matcha Green tea and raw honey is way better. Cost more with honey but I'm a bee keeper in the Asheville.

  • Do you use something additional to conserve the drink? How many time is the duration of the drink? I have prepared at home but when I put it in bottles and put in the fridge, scoby appear again in my bottle in 15 days… how can avoid it??

  • No words about what a lightening for running kombucha has to be and how to start a small kombucha mother in a big fermentation vessel.

  • Seriously you need to write a script when doing videos like this and refine it. You used sooo many words to say so little. Its so dammed frustrating to watch.

  • Ohh God I already avoided your gardening videos. His information isnt bad but he talks fast and peppy and keep repeating the same thing.

  • Comparing to pee??? What an idiot!!?!? Spitting and yelling dirty nails.. awaken tea u allowed complete disrespect!?????

  • Never use distilled water to make tea or coffee!! Some minerals are needed to give the water taste and character. No brewery, winery, or distillery use reverse osmosis or distilled water.

Leave a Reply

Your email address will not be published. Required fields are marked *