Continuous Brew: The Easy Way to Make Kombucha

1. Introduction: - and the lives of the ancestral evolution. Today, I'm gonna be teaching you how to set up your own continuous brew system for Kombucha in your own kitchen. My husband and I run a small farms, and we're passionate about teaching people traditional skills for the modern world. Today, I'm gonna teach you how to make your own computer using a continuous brew method. Ambuja is an amazing probiotic drink made by fermenting sweet tea with what's called Scobie , which is symbiotic colony of bacteria and yeast. This goby fees on the sugar and the tea, and it produces a delicious, effervescent beverage. If you haven't tried it, you should do so. Commuters packed full of healthy probiotics and it's delicious. However, it's pretty expensive. You could just buy it bottled in the store. That's why we choose to brew our own out, and we choose to do a continuous brute because I am lazy. I like the method that requires the least amount of work and baby sitting, So that's what I'm gonna be teaching you how to do today. So continuous brew refers to brewing your computer in one vessel and continually re feeling that vessel cheaper. Your computer. You don't have to drink a ton of Khumbu jet to benefit from a continuous Bruce System. Continuous brew. Kombucha could even be great for a single person household. Today, we're gonna go through the basics of how to set your own continues brew method up. We're gonna talk about how to do a primary fermentation in a continuous brew vessel. We're gonna talk about establishing how to establish a rhythm around continuous proof, how to do a secondary fermenter of your Abuja. And then we're gonna talk about how to trim your Scobee Scobee maintenance and some the amazing things you could make with your old Scobee's. I've tried to design this course to be accessible for those who are just getting started with. Come on, Jeff Incidents who are already familiar with the computer process and are just interested in the continues through apartment. Still, if there are certain parts that you've heard before, feel free to jump ahead or skip certain sections if you feel like they don't apply, I recommend that anyone who likes brewing conclusion at home using continuous brunette 2. The What and Why Continuous Brew: so continues. Brew refers to brewing your computer in one vessel and continually re feeling that vessel cheaper. Your comm buja. This method is way easier than other methods of making Ambuja, requiring little time and maintenance, and significantly reduces the amount of time you have to spend cleaning jars and splitting slimy. Scooby's second. Because you're using one jar, it decreases the chance that you're going to contaminate your Khumbu jet culture. And finally, it's better for you you doing. And continuous brew method increases the concentration of a couple of healthful acids that are produced later in the fermentation cycle with Kamuda. So by doing continues through, you are getting more of those beneficial absence. Then you would if you were doing it just in a one gallon jar and decanting the whole thing every 7 to 14 days. 3. Materials and Project: Before we get started, we're gonna need a couple of materials first. The star of the show, this is a Scobee Scobee stands for a symbiotic colony of bacteria and yeast. And this is what's going to be doing the heavy lifting in making our computer. You're also gonna want some starter kombucha tea. Now you can get a Scobie from a friend. Who, Bruce Company jump or you can order them online. I recommend trying to get a Scobie that is in liquid and that has not been dehydrated. I think you're gonna have the best chance of success with that. Next, you're gonna need some tea. You're gonna need 4 to 60 bags or 4 to 6 teaspoons of loose leaf tea. I'm dealing organic, but it doesn't have to be this. You should be black, green, white or long. Any of those will work where you can use a combination of any of those. You're gonna need a cup of sugar. This is organic cane sugar. I think using organic tea and organic sugar is best, especially in a continuous bruv system where everything is staying in the same vessel for a long period of time. But in a pinch. Just white sugar bowl work too. Do not use brown sugar. You're gonna need a coffee filter or a piece of fine mesh cloth to go on the top of our brewing vessel and a rubber band is cure it. You're gonna need a brewing vessel now. This should be between two and five gallons for continuous brew. I like using glass because I can see what's going on in my vessel at all times. But you can also use ceramic or like a stainless steel vessel of some kind. You're gonna need some distilled white vinegar. Now. It's really important that this be distilled. Do not use. And I repeat, do not use unpasteurized vinegar. In this, you have the potential of significantly contaminating your batch. And if you do that, then you may have to throw the whole thing out. So distilled white vinegar, you're gonna need a pot or another jar like a gallon sized jar that you can brew your tea in. I just like using this one a spoon. And last but not least, you're gonna need about a gallon of filtered water. Do not use tap water, use filtered water or spring water, something that does not have chlorine or fluoride in it. Your project for this class is to create your own continuous Bruce system. Please share a picture of your system set up and tell us a little bit about the rhythm you have established or you're hoping to establish with your continuous Bruce system. All right, Without further ado, let's get started. 4. How to do a Primary Fermentation: We're gonna start by making some sweet tea. I've got two cups of filtered water and I'm just gonna boil them. Whatever method you find, easiest boil water. Great. After your water comes to boil at your tea bags, give them a little stir and we're just gonna let the teabags deep for 10 minutes. So set your timer after I t has deep for at 10 minutes. Rage. Take out her teabags. Just gonna take your spoon. Just kind of fish them out, compressing them against the side of your pot. Get out as much of the tea as you can. This is black tea that I'm using today. It is important to use caffeinated tea. Do not use decaffeinated tea for this. The Scobie will eat some of the caffeine over the course of the fermentation process. So while finish, Kombucha does have a smidgen of caffeine in it. It does not have very much at all. So now I've got my pot. Or if you have a one gallon glass jar, that would work for this too. I'm just gonna add my two cups of sweet tea. Teoh, I'm gonna add my one cup of organic cane sugar? Yes. Now I'm gonna add remaining 14 cups of filtered water. This will help cool down the tea. So it's just the right temperature when we go to put it in our vessel. All right. Once you've got your gown in there, just stir up to make sure all of that sugar is completely dissolved. Time for our brewing vessel. Now, if you have a new brewing vessel that you have not used before, you're gonna want to clean it out really well with hot water and some distilled white vinegar as a rinse. Trying not to use soap if you can help it. If you do have to use a smidgen of soap, use the vinegar afterwards to give it a nice rinse. All right, so we're gonna add our sweet tea. Teoh are brewing vessel next. Now, this is a trick. I like to add a shot. A literal shot, one ounce of distilled white vinegar to my sweetie. This just helps to get my Ph balanced more quickly. In my continues brew vessel, you do not have to add the white vinegar, but I find I have a higher chance of success when I first getting it started. If I do that if you're brew does not read adequate acidity quick enough you run the chance of developing some mold which you do not want. If you're Kamuda becomes mouldy, you have to throw the whole thing out, so avoid if you can, so I'm just gonna put in one out of. Like I said, this is distilled white vinegar. Do not use unpasteurized vinegar And last but not least, power scoop star of the show. Yeah, my hands are clean. I have washed them really well with soap and water. And I've also rinse them with some white vinegar before hand. Gonna reach in here for a bit can kind of see what this looks like. It's kind of a little Julius and I just get a place in my sweet tea and I'm gonna pour the rest of the look. My starter liquid on top. There we go. If you have ph strips and you want to check the pH, you can. The goal to start out is a pH of 4.5 or below. Now I find adding that shot of vinegar puts me right where I need to go, So I don't have to worry about it. If you want to check the pH go for last but not least, we're gonna need to cover it now. As you can see, my continues brewing vessel half comes with a air tightlipped. You do not want to use this instead using something like a coffee filter or a very fine mesh cloth works nicely. Just gonna cover this here and stick a rubber band on it to secure it. All right and near Ugo are Scobie has found a new home. I'm not sure if you can see it, but it's just kind of floating over here. Over the next couple of days, you'll notice a new Scobie is starting to form on the surface of your vessel. This Cobi should be mature between seven and 21 days. Now, after about seven days, you may want to start tasting your computer to see if it's where you like to drink it. The Kamuda is ready when your taste buds say it is so you can start drinking it pretty much whenever. After seven days, you may notice that your starter Scobie floats to the top or it sinks to the bottom or it hangs out somewhere in the middle. All of that is perfectly fine and normal. Don't worry about it. It will hang out, be where it's supposed to be. 5. Developing a Rhythm with Continuous Brew: Okay, So after you finished your primary fermentation in your vessel with your first batch, now you can go ahead and use some of the computer that you brute. Now, as you're getting started with your continuous brew method, you want to use no more than 1/3 of the total volume of your jar to begin with. So once your computer gets to place, you like it. You can do, for instance, a secondary ferment or just drink up to 1/3 of it, and then you're going to do this process again. You're gonna make another batch of sweetie, you're gonna add it to the top, and then you're gonna wait for your computed to be done, and then you can take another third of that volume. Once you run about five batches of Abuja through your container, then you can start to take off up to half of the volume. But don't take up to half until you've run about five batches through it. There are a couple ways to kind of establish a rhythm around, re feeling your continues bring missile. I find for us we tends to just drink it straight from the tap so once it gets down to a halfway, then I make another batch of sweet tea and port right in. However, if you are not going through as much computer, you can. After you drink a cup, you can just add a cup of sweet tea to the top and so forth drinking cup Attica. Drink a cup pataca, something like that. Or you can brew your primary ferment until you gets to place you like it, bottle it up and do a secondary firm it with that, and then go ahead and make another back to sweetie to add to your primary for me. Now, as you get this continuous broom method going, you will find that your kombucha is ready and less and less time. Whence your continues brew is fully mature, you will, generally speaking, get a batch of Kamuda in about five days or so, so significantly less than the 7 to 21 days that you would have to wait if you were doing it by any other method. The ideal temperature for your kombucha is between 75 85 degrees. A slightly warmer temperature will mean that your kombucha is faster, quicker a slightly cooler temperature may mean that your computer is ready more slowly, so just keep that in mind as you're thinking about your timing and tasting your computer. One thing I like to do, especially in the winter time to kind of help insulate the Khumbu J brewing container is to put a towel underneath it that just insulate it from the counter and keeps it from getting quite as cold. Some people also brew their commute on top of a refrigerator or somewhere like that that stays a little bit warmer in the winter time. If he gets too cold, you run the risk of developing mold. Like I said, you don't want mold. If you felt mold, then you have to throw the whole thing out, so try to avoid if you can. 6. How to do a Secondary Fermentation: All right, so today I'm gonna teach you how to do a secondary ferment on your combo jacks. So after you've put in your sweet tea into your continuous brew vessel, you're gonna be tasting it every day or so to see if it to where you want to be. I'm just gonna take a little taste here. That's pretty good. That's a little bit sweeter than I would want it if I were drinking it. But that's OK. When you're doing your secondary firm it, it's going to continue to firm it in your second year vessel and so bottling it when it a little bit sweeter than you typically like. It is just fine. It will. The sweetness will be mellowed out by the time that you open up the secondary fermenter. What we're gonna need for this is we're gonna need our computer that's been through primary firm it. You're gonna need some bottles. Now you can use these flip top bottles. I think these air the best. You can get them at a brewing supply place, or some breweries will sell them as growlers. You can also use old wine bottles or old Confucian containers, but I think the flip top bottles hold a seal The best we're gonna need Some play brains for a secondary firm it. So I've got three different flavorings here. We've got an orange spice you can apple, cinnamon and a ginger lime for the orange spice. We've got some orange peel pieces with some clothes and anise have got for the apple cinnamon. We've got some fresh apples and some pieces of cinnamon sticks. And for the ginger lime, just chunks of fresh ginger and civil I exist. You're gonna want a funnel in the chopstick. And for my secondary, Furman, that's going in a wine bottle, an old wine bottle. I'm using a stepper to go in there. So before you get ready to bottle your secondary permit, you want to make sure that all of your bottles are keen, and also you want to rinse them down well with white distilled vinegar and then rinse them again with some hot water. This just make sure that there's no soap residue that's gonna harm the microbes in your secondary fermentation. So the first thing I'm gonna do is I'm going to put our flavorings into the bottles, gonna start with our orange spice here, I'm gonna make sure anise seed is completely broken up again. You don't want big pieces in here at all. And this is also where your tooth It can be useful. You could just kind of push it through if you have any spots, if you have any pieces that don't want to go through your opening into your container Next we have our ginger wine. Just gonna stick that through here. Make sure all our pieces have gone through a little bit stuck. But this is where your toothpick is. Great. Just kind of spoken down in there. Well, uh, great. And last, but not least, with our apples cinnamon. Now, you might know that the apple is, of course, fresh fruit, So it has some sugar in it, using something with sugar in it. When you do, a secondary ferment is going to increase your cover dioxide production in your carbonation . So this means that if you use something with sugar, you need to watch that bottle or those bottles more closely than the ones that do not have added sugar in it. All right, so now we're ready to fill our bottles we're gonna take our bottles that we have our flavoring in, and we're just going to fill them from the spit at the bottom of the continuous brew vessel . Now, this is the part that it's so much nicer about doing a continuous brew because I don't have Teoh dumped this out. I don't have to mess with the Scobie. I don't have Teoh get my hands in this container. I just have to fill it up from this bigot. So this is going, Teoh, drastically reduced the amount of work and clean up and just risk of contamination in your in your broom vessel when you're feeling your secondary ferment containers. If you can try to run the computed down the wall of your secondary permit vessel so you don't lose very much carbonation. I'm gonna dio and you want to feel it most of the way to the top, but not all the way to the top. You want to give it a little bit of extra room, you can see it bubbling, so it's already a little bit carbonated as iss Be careful when you get to the top, all right, and you get it were quickly and put the lid on and never down. All right, that baby is done. All right, I'm gonna fill the next on same thing. I'm gonna let the kombucha just run down the side of the container now, because this secondary permit has fruit in it. I'm going to leave a little bit extra space at the top because I do not want an exploding container again. Work quickly to get your lead on so you don't lose the doubles. All right? Last not least we have our line. Ginger. All right. Sticker chicken in here. Get it nice and tight. Yeah, we're just gonna sit this on our camera. Now, these secondary ferments can sit a room temperature for about 1 to 4 days. It's just your preference as to when you want to pull them something with extra sugar or fresh fruit in it is going to ferment quicker. So I suggest letting those one sit maybe only for one day where, as other ones that don't have added sugar or added fruit, you can let those ones it for a little bit longer. Maybe up to four days. In your secondary ferment, you may form a little baby Scobie layer on the top, and that's perfectly normal. What I do is when I go to drink my secondary ferment, I use just a small little sieve, and I filter out both the remnants of my flavorings and that little baby Scobie that forms on the top of the secondary firm it. You can eat them. They're perfectly fine to eat there, just a little bit signing for my taste, so I prefer to filter them out. But feel free to feel free to eat them or not, or compass them when you fill up your secondary ferment containers from your continuous brew. If you're continues through isn't mature. Make sure you leave about 50% of your original volume in there, so that keeps your Scobie nice and healthy and produces enough starter. So when you put in your next batch of sweet tea, there's enough to get it going again pretty quickly. If you're just starting your continuous brew, try not to take off more than 1/3 of your volumes. I'm gonna leave my secondary ferments at room temperature, fermenting in the Cabinet for 1 to 4 days, and then they're ready to drink or just put them in the fridge. If you're not ready to drink them yet and you can just drink them whenever you're ready for them, enjoy your Abuja. 7. Carbonation Tips and Tricks: there are a couple of tricks that you can try. If you are not getting enough carbonation in your secondary firm it. The first is making sure that you have a nice, tight fitting lid. Thes flip top bottles work really nicely, and so I usually use those for most of mine. The wine bottle stoppers can be great, too, but make sure you have one that fits nice and snug in there. Some of the ones I've tried have not worked well and have let the carbon dioxide produced by the east in the kombucha right out of the bottle. And so I ended up with a secondary for Mitt that was lovely and flavored, but it didn't have any carbonation, so make sure you have a top that fits nice and tight. The second thing you can do is to add something with a little bit of sugar in it. To your secondary ferment, you can use fruit. That's one possibility. You can use a little bit of juice you can use, like a jam or a jelly, and if you dio, that is more food for the East, and it should produce more carbonation. Number three is you can try feeling your vessels up a little bit more. Like I said, make sure you do leave a little bit of headroom. But if you're finding it's not as carbonated as you'd like it to be, try filling up your bottles a little bit more. See if that helps with the carbonation. The other thing you can dio is before you fill up your secondary ferment containers out of your continues through vessel. You take it clean spoon. Just move the Scobie a little bit and get down under and stir the bottom a little bit. This will disrupt some of the yeast that settled to the bottom, so that makes sure that you get some yeast in your containers. The yeast is what is gonna produce the carbonation in the carbon dioxide. So if you don't, if you're not getting enough yeast in your secondary Pirmin vessels, that might be a reason that you're not getting as much carbonation as you'd like. So kind of disturbing. The bottom it's during it up a little bit can distribute some of that beast 8. Safety Notes: no a couple safety notes because we are working with a pressurized container here, and we're gonna be creating more pressure as the ferment continues and we build up more carbon dioxide. There is a small chance of your bottle breaking under the pressure if it gets to an extreme now, a couple of things that I do to make sure that my bottles and I stay safe. One is I try to keep my bottles in a cupboard when they're doing their secondary ferment. So if they were to break or explode, I would not have shattered glass all over me or the kitchen or the floor or anything like that. Just keep them in a cabinet, and that way everything is contained. The other thing you can do if you want, is to put like an old sock or something on the top of it, and that will also, if it were to break, it would contain the glass. Also, when you open your secondary ferment bottles, you may find that you have a geiser of com buja coming back out of you, which means that good you've done great work creating carbonation and carbon dioxide in your ferment. However, you don't want to lose that Kamuda. So if you open your secondary ferment containers over a bowl of some kind, then you can just pour that right back into your your bring vessel or into your cup and drink it, no problem. 9. SCOBY Trimming and Maintenance: All right. So today we're gonna talk about the maintenance of your continuous brute vessel and how to trim your Scobie when it gets really think so. This continues. Brew vessel has been going for about nine months. It's about time to trim the Scobie. The really nice thing about doing continuous brew method is that you only have to do this every six months to a year. So really not very often at all. Before we get started. Let's talk about the anatomy of the Scobee that we have existing in our jar. So Art Scobie is in layers. Our newest layer of Scobie is on the top. Our oldest layer is on the bottom. There is some kind of strings hanging off of the bottom layer of the Scobie on those air, just strands of yeast and then at the very bottom of the jar is kind of a layer of spent east. So that's what you're looking at when you're looking at your Scobie in here. Basically, what we're gonna do today is we're gonna take this whole school out of the jar and we're gonna take off the newest layer or so so we can restart our continuous brew with a thinner layer of scope. And then we're going to talk about all the things that you can do with the rest of the Scobie. So you're gonna need a bowl to put your Scobie into. You need a jar to make sort of a temporary Scobie hotel, and you're gonna need some distilled white vinegar. Now, distilled white vinegar is kind of like soap. In all of this, We're going to clean our hands and all of our vessels and things that were using with white vinegar instead of soap. Or if we have to use any soap, it all clean it with vinegar afterwards to get all the soap residue off it. The soap residue is really not good for your Scobie. The more we can avoid contact between soap and the Scobie, the better. Also, make sure that your fingernails are trim. Your hands are clean and you want to remove any jewelry. Wash your hands really, really well with soap, and then you're gonna do a rinse with white vinegar on your hands as well. So I'm gonna do that. I'll be right back. All right, so my hands are nice and clean. I rinse them with white vinegar and removed any jewelry. And now I'm ready to take my Scooby out of the jar first. You gonna remove the live carefully, Alright. Now for the slimy part, it's pretty slimy. All right. See if I could get this out in one piece. The thing is also really heavy. May have to split it up. Yeah, that's a top layer. Nice. And salami. Oh, you can see it breaking into layers here. These air, each layer is from a continues brew batch. And as you get down to the bottom, you see the oldest layers. These air kind of starting to fall apart a little bit. That's that's totally normal. They do that. All right? No, Mr One. All right. So here is our Scooby that we pulled out of our continuous brew vessel. I can see some of this is the older layers here. It's kinda just starting to break down reading. Discard kind of some of the older layers. These guys here and I am actually most interested in the newest layer, which is this one here. As you can see, it's kind of nice, nice and white, and I'm just gonna kind of peel it off the top. You can see from the side here, got some nice layers and can just kind of pull a layer off the top. This is the newest Scobie that we had for me. So I'm going to grab that one on part of another one here. All right. Thes things have something of the consistency of squid if you've ever felt squid. So I'm just gonna save these two layers in my jar. This is gonna be my Scobie hotel. And this is gonna be the start of my next continues brew batch here in there. And I had a friend asked me for some Scobie, so I'm gonna take another layer off and save it in another jar for her. This is the way that you can give your friends and family since Koby to get started with their own computer adventure that she Now the question remains what to do with all this beautiful Scobie that we have left over? There are a myriad of possibilities of things that you can do with this stuff. You can dehydrate it. You can eat it raw like squid as kind of a faux sashimi, if you will, you can give it to your dog. You can feed it to your chickens, or you can compost it. If you have no interest in any of those today, I'm gonna be showing you how to make some Scooby fruit leather. So I'm gonna need about a cup to two cups of some nice Scobie here. Say, we're gonna pull out some of that. Let's see, That's what looks like a nice one like that. Who? And you may find that some layers of your Scooby have holes in them or something. They may not be perfectly nice and round like this one. That is totally fine. All right, I'm just gonna pull out some good ones here, and we will get started making our free weather. So you've emptied everything out of your old jar, and now it's time to wash it. Now, when you wash your old continuous brew vessel, you want to use hot water and distilled white vinegar. If you have to use soap, use of the various tiniest amount the smallest amount you could get away with, and if you can avoid it completely, stay away from it. And if you do have to use soap for any reason wins it really, really well with distilled white vinegar after uses. So this will help get rid of any of that residue. You also want to clean your spigot really well and remove your spigot and clean around inside if you can. So I'm gonna get this jar cleaning out, and then we'll be ready for a fresh batch. 10. How to Make SCOBY Fruit Leather: So now we're gonna talk about how to make fruit leather out of your Scobee's. So for this, we're gonna need about two cups of chopped Scobee's. We're gonna do that in a minute. We've got about two cups of fruit of some kind today. I'm using frozen strawberries, and I'm going to use just a little bit of honey in there as well. But feel free to omit this if you like. If you want to use another sweetener, feel free to do so. Alright, so I've got a nice layers of school year. I pulled out. I'm just gonna kind of chop these up a little bit. You can also do the same thing in a more savory way and make essentially kombucha jerky. Also, I got the layers of Scobie here and then kind of circle ish. I'm just gonna shock them up a little bit, at least enough soon that my food processor can get them ground up nice and thin. Sometimes it helps if you kind of fold them. It's a nice cuts across the's. Scobee's are pretty firm in text year, and they do require some cutting power with your knife, so you probably want to make sure that your life is nice and sharp Before you do this. Also, that will make your life this year. All right, so we've got our Scobee's just kind of roughly chopped. And I'm gonna add them to my food processor here, somewhere in the neighborhood of two Peps that it does not have to be exacted all. Then we're gonna add our two cups of strawberries. Last but not least, I'm gonna add just a little bit of money. All right. Staying in, Put the lid on it and we're just gonna grind this up. All right? So we got our Scobie and our strawberries and our honey all nice and ground up a nice, smooth texture. Here. You can see this is pretty thick here. That should dehydrate really nicely. So next thing I'm gonna do is I'm gonna take my dehydrator. Now, if you don't have any hybrid, you could do this in the oven. You just want to lay down a sheet of wax paper and put your oven on a low. The lowest setting. It'll go like the keep warm setting, and you can kind of crack your oven with a wooden spoon or something like that, and that will keep your temperature where you want it for this. I just got some of these silicon liners here, and I'm just gonna put some on the longer and spread it out. Give a nice, smooth, consistent layer here are aiming for about 1/4 of an inch thick, but who's measuring anyway? All right, Once you've gotten all your Scobie strawberry mixed your smooth out, we're gonna stick it in our dehydrator. Close it up and just turn your dehydrator to 95 degrees and we're gonna let this drive for about 12 to 24 hours checking in periodically and we'll see you back on a strike. So here is our fruit. Leather events is now completely dried out, and I'm just gonna peel it off of when I have it drying on. Can see that's a pretty nice some pretty nice rule over there. So when I like to do at this point is just put it on a sheet of wax paper and you can just kind of roll it up, can make your own fruit roll ups this way and just take some scissors. You can just cut this into little strips. So if your kids like fruit roll lives or fruit by the foot or something like this, this is a great way, Teoh. Get some probiotics in them at the same time. And you can just store these guys in like a Mason jar. Or you can put them in a gallon ziplock bag or something. Take him in the Cabinet and the last six months to a year or so there he had. 11. Final Thoughts: congratulations. You made it through to the end of this class. Over the course of this loss, you've learned how to set up your own continuous brew vessel. You learn how to establish charism in doing your primary permits. You've learned how to do a secondary furman of your community it and add whatever flavors you want to it. You've learned how to maintain your continuous brew vessels and how to trim your Scobee's. You've also learned what you could do with your Scobee's after you're done. So I hope you enjoy this class. Please post a picture of your own continues through in the projects tab and show everyone your continues brew system. Hope you have fun and you dive into the bubbly world of Abuja.