I'm surprised that this guy would jump straight into a fairly large scale kombucha production without learning everything about the process and practicing with one or two jars first. He seemed rather clueless. Very strange to me, but a very entertaining and informative video. Loved it.
NOOOOOO. For second fermentation you do NOT "drain it and strain it". You STIR it to ensure all the "yeast" also goes into the drink bottle to continue fermentation. Time 15:55.
He should start just like the rest of us do is to one gallon at a time. He would learn as he actually makes it one gallon at a time. I hear a salesman right there.
one of my favorite videos ever on Kombucha making. A few years ago I was making Kombucha and I think I was letting it ferment too long each time and making it too vinegary and I actually started having gut issues after drinking so much. I had “heart burn” so bad I went to the doctor thinking I really messed myself up. I stopped drinking it altogether. I recently starting thinking about trying again and decided I should not drink too much. Wish me luck.
I read you should drink a half to a cup at a time. So a 16 oz. bottle lasts me two days...a cup a day. I can drink more, but I think you gotta ease yourself into it because your digestive system needs to adjust to the bacteria and yeast, and their byproducts like acetic acid.
This helped me a ton. Like this guy, i was under the impression that every batch you had to form a new scoby and then it was done. i didnt know that you use an already formed scoby. so basically every batch this guy made was only to grow a scoby and the liquid is undrinkable (unless you like drinking vinegar) and should only be used as starter liquid for the next batch
I've seen so many people do a second ferment on their ORIGINAL scoby building batch. That is incorrect. You only use the liquid and scoby for your scoby second batch then you do a second fermentation.
Great video Blake! I loved the Q&A with Robert. There was lots of good questions answered about the kombucha. Sharing Robert’s story was wonderful hope you have a wonderful day!
Awesome video Blake, I think you found that videographer you were looking for. She did a great job and this was one of my favorite and informational videos you have done so far
Brilliant! Thanks for answering some of my questions. I think going to other homesteads is a wonderful idea....we all want to see how others are thriving, as well as knowing we are not alone in having “silly” questions😉
I really enjoy watching your program And this one I have enjoyed more than any it has answered so many of my questions because I am at this stage of my first batch like him and was wondering why next you’ve answered so many of my questions thank you
Ronald Mason Sad to say I got nervous and threw the whole batch away! Everything was going great, a scoby formed at the top- I saw 2 fruit flies around and the dish towel, got nervous and trashed it all! 😔 Good luck in your Kombucha making! 😊
You can juice ginger root, turmeric root or other vegetables and fruits in a juicer (preferably a slow juicer) and then use that homemade juice in your kombucha. No need to use whole pieces that don't do much.
That's exactly what I do! I always add juiced ginger to my second ferment. I don't like it without the ginger taste, no matter what fruit I'm using. I juice it, then what is unused I put on the freezer in a glass bottle to thaw out for the next batch!
Great video. but Just a few comments. A little salt is fine for the kombucha, the citric Acid is the preservative that he needs to be careful with. A table spoon of that grated ginger per pint and he would be fine. Ya'll didn't really talk about ph. When your starting it helps to add distilled white vinegar into the tea until the ph gets bellow 4.5, this will prevent mold growth.
If you're adding a good starter in the right volume then you should be comfortably below pH 4.5 from the start anyway. If your starting pH is still above 4.5 even after adding 5-10% (by volume of your sweet tea) then your starter is too weak.
This video is very informative. I’m learning how to make kombucha and love the whole process. My first one was so good! I’m starting my second batch, I’m so excited! Thank you for sharing your knowledge!
Finally a person that does very detailed instruction on making a batch of kombucha! Thank you! I'm brewing my first ever scoby, on the day 7 now, I already can see baby scoby with forming on the top, .2". I tasted this morning and a little vinegary but not uite sure what's the sweet spot there.. lol! I would like to keep them longer in the container, but not quite sure and scared that I might failed and kill the scoby if I keep them more than 8 days. Sorry newbie here. Thanks again.
It's interesting, how we, by default, can tell if fermented stuff, be it foods or drinks, has gone bad. It just smells wrong. And when its good, if you have ever had fermented stuff, you actually crave the stuff.
Hello! I had the same problem with getting a good flavour with Ginger. I found if you grate the Ginger instead of chopping it, the flavour definitely improves and is much stronger. As for your friend (Robert?) who's always thinking, thinking...well, think on this; check out Suzanne Lee, a designer who was on TedTalks and told of her experiences growing Kombucha in a tub and using the resulting HUGE scoby as a textile to make clothes! She's even thinking of using forms and producing chairs, etc. It's quite fascinating. If I wasn't such a klutz at technology, I'd leave you the link, but in lieu of that, here's the title on YT.."Suzanne Lee: Grow your own clothes". Keep thinking, thinking boys and girls...:))
Thank you for the information! I learned I was going about my second fermentation all wrong. I am using flavored herbal teas for flavor and was using only a small amount of the SCOBY. My first batch is a week old and has been on the counter in our house that is between 75-78 degrees. I opened one today to test for fizziness and it is starting to fizz, but I also noticed that there was a pellicle on top. Is that OK?
I liked the idea of you going to others and answering their questions. I will try to make some. I have drank store bought and found too vinegary. I really enjoyed your sourkraght vid too.
The scoby sinks when you put it in a jar where the liquid is warmer than the scoby. This happens because you create a sweet tea and don't let the tea get to room temperature.
Great video. We all have the same questions. Suggestion: Let's just make it easy and call the liquid from the last batch that you add to the new batch Kombucha. You add the sweet black tea, water, scoby, and the kombucha from the last batch. Right? We're here to make kombucha. We just save some for the next batch.
Very detailed explanation. Good for people like me first time making a Kambucha. Thank you. By the way, how many tea bags i need for a gallon of water.?
Is a food grade stainless steel brew kettle a good vessel to use? Also is it important for the scoby to grow to cover the entire top of the batch to the size of the vessel?
Perfectly fine. 316 is preferred, but 304 is no problem. Go to any quality brewing supplier and see what they have available, there are some high-quality products that will do the job very nicely. If you look at ones like SS Brewtech, they even have some lines specifically aimed at kombucha, but you can use a standard beer brew kettle, as the only difference is the custom lid for the kombucha ones. The people who are ideologically opposed to steel regardless of reality are generally the same people who think cellulose can cause fermentation (it cannot), and can be safely ignored. It absolutely MUST be food-grade stainless, but if it is, it's fine.
I've now made two large separate batches at different times, and both have molded and not created SCOBY. Mine are in clean glass. First batch was left initially out in light because no one said not to do that (ugh). Then I put it into closet once I found out that was important. Still nothing, but it was lower-caffeine (presteeped black). Then I made another batch, full steep black, and held in closet the whole time. About a month into ferment now and still no activity except some mold on top. The tea is NOT organic (thought it was, use only organic normally, but turns out it wasn't - was just reg. Twinings). Is that the issue and no one's videos are specifying that it has to be organic? I do not have a dishwasher so these are not steam cleaned. Should I try straight alcohol spray to extra-disinfect, or is there another issue here? Thanks!
If you're having issues getting a brew going, I suggest starting slower. Perhaps even use a smaller glass jar at the start. I usually coach my friends to stay with 50% starter and 50% sweet tea mix. Once you are confident that it has taken hold (approx 10 days all going well), then you can add the same volume in sweet tea again - essentially start with 50/50 mix and gradually reduce to 10% starter 90% sweet tea when things are going well & you're confident.
For amost a month now i d been using kombucha VINEGRATES as a toner on my face . Its amazing result , my pigmentation / brown spots are lightened, my skin is so smooth and plump and glowing. I still keep hydrating my skin every night and everyday With SPF . In my experience i truly believe it works. Thumbs up to your video guys... Straith forward question and answer.
My 2 kombucha scobies I'm growing from only store bought kombucha and tea have been sitting 7 days. Scobies are forming, but there looks to be dark matter in the bottoms of the jars. What is that?
If you need real ginger but real organic ginger root at the old food market wash ginger scrape with the back of the knife and grind in a blender with water strain and store in glass bottles and you have fresh ginger juice at all times you can add it to any thing very good.
My preferred method of dealing with an abundance of SCOBYs is to give them away to friends to share the joy of fermented beverages. If you must keep multiple SCOBYs then what I've experienced is that they love to be at room temperature in Kombucha vinegar. Some people call this a "SCOBY Hotel". I'll make a video about this.
I have a question! I made a mix of sweet black tea and premade kombucha (active), about 6 weeks ago. Fairly quickly a thin layer formed on top, but then there was not much movement. The scoby is definitely jelly like, but thin and see through for the most part with just a couple of patches starting to be a little more opaque. I am confident mould isnt growing as its been so long and theres no fuzz. It is a little cold in my house, I'd guess about 68F, so I know it will take longer, but theres just no noticable change in the scoby since basically week 1. About a week ago I moved the kombucha into my bedroom where it's about 2F warmer. We're getting some sun these days so some days the temp goes up closer to 75 but just for a couple of hours a day. Any tips or help? Should I give it more tea and sugar? Should i try to start a whole new batch? It is in one piece, just a thin one. Or do i just leave it even longer and hope for the best? Will the liquid be too vinegary by the end to make new kombucha? Thanks so much, this style of video i find very helpful, even though his questions were not directly the same as mine. Questions of novices are the best, we have so many concerns about doing things right before developing that tacit knowledge!
I got a new scoby in mail and put it in my jar with the sugared tea. It made a new scoby, the old one sunk. But, there are no bubbles and still just slightly sweet, but not much. Why isn't there any bubbles yet?? My old one always had signs of fermentation within a few days.
it is not just the way it tastes LOl. The longer it brews the more probiotics and that's what you want. Try the vinegary one its better for you I don't drink that kombucha lite stuff why?
@@TheKristenGibson What is beet kvass? It's a fermented beet juice, a probiotic liver tonic touted to be excellent for heart health, gut health also the, as Dr. Mercola says, "phytonutrients that give beets there deep crimson color also have powerful anti-cancer properties". It's an acquired taste but addictive in a good way. I have 2-4 oz a day and I have never felt better. Super good for the digestion and skin and liver and overall health.
The scobys the mother the liquids the starter guess you're confusing me so I'm going to settle it. The starter Shelby called drum roll please. The blood of the mother
Because if you use a bit of fruit or fruit juice in your second ferment, it will produce a ‘baby’ scoby that you can grow it or toss it…I put them n my house plants.
Maintaining the CO2 blanket on top of the fermenter and blocking out oxygen, makes alcohol and "hard tea". Kombucha is a two part primary fermentation process. The first part metabolizes sugars into alcohol and the second part metabolizes the alcohol and oxygen into acetic acid through acetobacters naturally in the mix.
I have been trying to make my own Scoby from scratch from a plain bottle of kombucha. The good one, that everyone recommends to use when making your own scoby. I can’t remember the name now. My first batch I let it sit for about two-3 weeks. I saw activity on top with white fizzy (not furry) and when I slightly shock the jar it would dissipate. After about two-3 weeks I could not see a Scoby on top but figured it had sunk. The liquid was cloudy so I couldn’t see anything and just assumed it was there. After weeks I wanted to make a batch of kombucha prepared the new tea etc. and when I went to get the Scoby there was none in the jar. I was highly disappointed and tossed the whole jar of old tea out. It was rust in color at this point but nothing on top. Since I had made a new batch of tea, a gallon and had sweetened it I didn’t want to waste it so I had a second bottle of that plain kombucha and pour that into it just started a new batch. It has been a week and I still have no scoby yet, so was wondering what am I doing wrong? Could my tea be bad or could the kombucha liquid be bad. I use to make kombucha when I lived in FL and had no problem. I live in Texas now it’s just as hot, I don’t understand why I am having this problem. Please help?
If you only have the starter liquid, then the brew will make it's own solid SCOBY or pellicle for itself. Giving it the SCOBY Pellicle to start with just helps give the brew a jump start on having the environment it wants and needs to succeed.
o can yu tell me please why is my kombucha salty tasting, I have made kombucha for 2 years now, its very salty and i dont add salt,.. please help im stumped thankyou
first batch with scoby in for 18 days is that to long ? The ph was at 3.0 , but there was the temperature fluctuation 68 to around 78 ,at least a week at 76 degrees
Great video. I have never tried kombucha, but I am sure I would like it. Speaking of vinegar, lol, my first ever batch of Apple cider vinegar is ready to strain. It formed a decent mother/ scoby. I am pleased with the outcome. I watched several videos, including yours before starting, which was on Halloween.
Check out You Brew Kombucha on UA-cam if you haven't. In my research, this channel and YBK are the best sources I've come across for making kombucha. What's great about YBK is that channel has basically broken things down to almost an exact science as what to do and what not to do in making kombucha. Anyways, to answer your question, according to YBK, it is recommended that you DON'T use cider vinegar scoby or anything vinegar because they are 2 different things; and if you want what's considered kombucha and not vinegar, you need to use a kombucha scoby. Also, it's probably a good idea to drink kombucha first and know you like it before making it... I recommend trying the GT's kombucha and evolution pure kombucha as 2 of the best kombucha brands I've tried, personally. Good luck!
@@TwistedChains Thank you for all this info. Makes sense now to Not use a vinegar scoby for kombucha. I have been meaning to try Kombucha before attempting to make it. I just need to put it on my shopping list because it's not a regular grocery item, so I don't think about looking for it while shopping.
You're welcome! Yes, you have to try it... It will be your new favorite thing! I'm not even sure how I lived without it before, lol! If you buy a kombucha scoby online, and want to make sure it's going to be good, organic and hydrated, along with good strater tea, I recommend the Get Kombucha kit on Amazon. It's $40 for a little kit and a nice scoby. Again, good luck!
If standard sized tea bags are used, how many tea bags do you suggest for each 2 gallon brew? I've used about 7 or 8 but am not sure of the suggested amount.
A "standard" teabag is generally made to brew about 8 oz of tea. That means it would take 16 bags per gallon... 32 for 2 gallons. HOWEVER I will tell you from personal experience that 16 bags will brew 2 gallons just fine (IMO). I just let them steep longer.
My kombucha starts tasting a bit like vinegar, after 2 days. If I leave it for 7-10 days, it will be stronger than vinegar. I am a bit confused. Is there something that I do not do right? Or it is normal the first fermentation,to be ready(as taste) in two days-maximum three?
Can I add more tea to an already made kombucha of only 8days old?? I drunk up some before it was ready😊🙈 as I couldn't wait, now there's less tea. I also realised that maybe I put little sugar than I should have put??? Thx
The SCOBY stands for Symbiotic Culture of Bacteria and Yeast which is what is in the liquid. The pancake is not the scoby, that is the Pelliclle (pancake) which is not necessary at all to brew kombucha because all the magic is in the liquid. Many people just toss the Pelliclle (pancake) after it grows because it is not necessary only enough starter liquid. The Pelliclle is just a byproduct of making kombucha which is basically just cellulose which does not affect the fermentation.
Good video. If you do not drink coffee,, drinking too much kombucha may get you jittery or have heart palpitation. It happened to me so I can only drink 4 ounces a day max. I have a new batch that I did with a raspberry tea which does not have caffeine. it should be ready in 3 days.
Quick question for anybody who reads my message or for you the blogger, I dont have a juicer, I wonder if making beet or carrot juice with filtered water in a magic bullet to make a kinda pressed juice but with a bit of filtered water, it would be okay to add as second fermentation to create a fizzy kombucha? or it has to be a pure pressed juice to make it work? thank you all , happy 2019
I don't know about using veggie juices in Kombucha. Sounds interesting, but I'm not sure if the sugar levels would be enough for it to become fizzy. If you try this I'd love to know your results. The blending vs. juicing should be ok, but you will have the fiber from the veggies still in the mix.
Most commercial producers of Kombucha use flavored teas and do not do a second ferment in order to control blowing up bottles. Teas are fun and easy because they come in many fruity flavors. I like to use frozen fruit too and leave the pulp in. Fruit can get pretty fizzy so be watchful. I make a dozen bottles then after a day or two I put one in the refrigerator then test it for fizz next morning. I do this each night till it's as fizzy as I want then put all the remaining ones in the refrigerator. I personally like plain and very tart!
@@peggysueway3889 Hi Peggy, thanks a lot. Strange that u said that commercial kombucha use flavored teas only, i checked the back of commercial kombuchas and they all say pressed juice instead. I have a question to ask: 1) u said that u test the bottle the following morning to see how fizzy is. U continue checking the fizzy the same bottle the following mornings or u use different bottles to check each morning until u like the fizz u were hoping for? 2)u mentioned u like plain and tart, I wonder if the plain one also is fizzy or u ferment without scoby with tight lid for a couple of days to get the plain kombucha fizzy? thanks
So, I was last told this by a couple that own a store in KC, MO that has it on tap. It's great, you can go in and get a flight of 4 and between myself and my husband, we tried every flavor they had. The also have 2 beers they produce. They also bottle it for local stores. You can by it there in 16 oz or growler size. They partner with a tea company down the street. Interestingly, they are less concerned with the scoby and more concerned with the starter liquid. I think for home brew, the scoby helps most by sealing the liquid down and showing the health of the brew (ie. showing mold etc) but when your making 250 gallons at a shot, the process is different. When I mentioned I like it tart, I was referring to finished first ferment kombucha. This is before adding flavoring to it. I've been making it for about 4 years now and my process has changed a lot. I can make easy or complicated, depending on my mood and ingredients. I encourage you to experiment! I recently ordered a big bag of candied ginger on Amazon by accident (I'm bad a reading amounts but have learned :). So I put slivers of candied ginger in every second ferment bottle, no matter the flavor, to use it up. Works well and gives a little boost of flavor. Sorry, if you had more questions I can't see them as I write this. Let me know if I can help.
Thank you, heaps of "I wonder if I'm doing this right?" questions answered.
I'm surprised that this guy would jump straight into a fairly large scale kombucha production without learning everything about the process and practicing with one or two jars first. He seemed rather clueless. Very strange to me, but a very entertaining and informative video. Loved it.
I can’t believe this video was a half hour long. I was thoroughly engrossed as if I were leaning up against the counter taking notes. GREAT VIDEO!
You can boil ginger with water and add some sugar to sweeten and add this to your kombucha. You will get a lot more ginger flavor!
NOOOOOO. For second fermentation you do NOT "drain it and strain it". You STIR it to ensure all the "yeast" also goes into the drink bottle to continue fermentation. Time 15:55.
YES MIX IT FOR EVEN CARBINATION
I see several people straining it and then adding their fruit.
He should start just like the rest of us do is to one gallon at a time. He would learn as he actually makes it one gallon at a time. I hear a salesman right there.
I love this! Maybe you should do more q&a teaching videos. This was a half hour jam packed with information! Great video
one of my favorite videos ever on Kombucha making. A few years ago I was making Kombucha and I think I was letting it ferment too long each time and making it too vinegary and I actually started having gut issues after drinking so much. I had “heart burn” so bad I went to the doctor thinking I really messed myself up. I stopped drinking it altogether. I recently starting thinking about trying again and decided I should not drink too much. Wish me luck.
It's been told not to drink kombucha (especially home brewed) all at times. Gradually increasing the amount. Different to commercially made kombucha
I read you should drink a half to a cup at a time. So a 16 oz. bottle lasts me two days...a cup a day. I can drink more, but I think you gotta ease yourself into it because your digestive system needs to adjust to the bacteria and yeast, and their byproducts like acetic acid.
You can use stick on temperature scale, on your brewing vessels they are goood at reading average temperature
Love this kind of video, going to others homesteads gives us a look at others who are on the same journey. Thanks Blake
Thanks Kate! It's truly my pleasure to share this content :)
This helped me a ton. Like this guy, i was under the impression that every batch you had to form a new scoby and then it was done. i didnt know that you use an already formed scoby. so basically every batch this guy made was only to grow a scoby and the liquid is undrinkable (unless you like drinking vinegar) and should only be used as starter liquid for the next batch
I've seen so many people do a second ferment on their ORIGINAL scoby building batch. That is incorrect. You only use the liquid and scoby for your scoby second batch then you do a second fermentation.
The thing that works good for me is that instead of cloth over my jars I use a coffee filter.
I was just going to ask that question. I have tons of coffee filters.
And, they are so cheap!!
I am learning and trying to grow my first SCOBY. A lady said when she used cloth, she got mold, but never with a filter.
I'm super interested in going to the farmers market to see what this guy sells and I want to book him as my hairdresser!!!
I know!! Me too! 😄 I need to find where he’s at. I’m down for a road trip if I need to. 😆
I think by adding the bit of kombucha to a new batch, you are changing the ph of the tea to help with the process.
Great video ... all sorts of questions we beginners have are answered so clearly and patiently.
Great video Blake! I loved the Q&A with Robert. There was lots of good questions answered about the kombucha. Sharing Robert’s story was wonderful hope you have a wonderful day!
Total newbie to Kombucha but excited to get started, and this video was so helpful!! Thank you so much!
This was great! More of this. An q & a platform for a first time brewer is gold. More please 🖖
Awesome video Blake, I think you found that videographer you were looking for. She did a great job and this was one of my favorite and informational videos you have done so far
Brilliant! Thanks for answering some of my questions. I think going to other homesteads is a wonderful idea....we all want to see how others are thriving, as well as knowing we are not alone in having “silly” questions😉
Hi, I enjoyed the Q&A video and got lot of my questions answered. Thank you!
I really enjoy watching your program And this one I have enjoyed more than any it has answered so many of my questions because I am at this stage of my first batch like him and was wondering why next you’ve answered so many of my questions thank you
Great info, ty. And please do more Q&A. Love the format.
Loved this vid!! 🧡Waiting to start making my own kombucha soon- My scoby will be here tomorrow!!! 😍
Yay! You can do this!
How have you been doing with it? I'm getting mine in today?
Ronald Mason Sad to say I got nervous and threw the whole batch away! Everything was going great, a scoby formed at the top- I saw 2 fruit flies around and the dish towel, got nervous and trashed it all! 😔
Good luck in your Kombucha making! 😊
@@Michele31274 oh wow, thank you the reply. Mine has been gluing for a few days but still no scoby.
You can juice ginger root, turmeric root or other vegetables and fruits in a juicer (preferably a slow juicer) and then use that homemade juice in your kombucha. No need to use whole pieces that don't do much.
Do you have a preferred brand or type of juicer for this purpose?
That's exactly what I do! I always add juiced ginger to my second ferment. I don't like it without the ginger taste, no matter what fruit I'm using. I juice it, then what is unused I put on the freezer in a glass bottle to thaw out for the next batch!
@@daddykirbs I don't use anything fancy. I just have a Jack Lalane juicer I bought years ago 👍
Great video. but Just a few comments. A little salt is fine for the kombucha, the citric Acid is the preservative that he needs to be careful with. A table spoon of that grated ginger per pint and he would be fine. Ya'll didn't really talk about ph. When your starting it helps to add distilled white vinegar into the tea until the ph gets bellow 4.5, this will prevent mold growth.
If you're adding a good starter in the right volume then you should be comfortably below pH 4.5 from the start anyway. If your starting pH is still above 4.5 even after adding 5-10% (by volume of your sweet tea) then your starter is too weak.
Will ACV be ok? I just made some with not enough starter and I put 2 T. of ACV in it
Good video! Ty!
This video is very informative. I’m learning how to make kombucha and love the whole process. My first one was so good! I’m starting my second batch, I’m so excited!
Thank you for sharing your knowledge!
Glad it was helpful!
Finally a person that does very detailed instruction on making a batch of kombucha! Thank you!
I'm brewing my first ever scoby, on the day 7 now, I already can see baby scoby with forming on the top, .2". I tasted this morning and a little vinegary but not uite sure what's the sweet spot there.. lol! I would like to keep them longer in the container, but not quite sure and scared that I might failed and kill the scoby if I keep them more than 8 days. Sorry newbie here. Thanks again.
It's interesting, how we, by default, can tell if fermented stuff, be it foods or drinks, has gone bad. It just smells wrong. And when its good, if you have ever had fermented stuff, you actually crave the stuff.
Hello! I had the same problem with getting a good flavour with Ginger. I found if you grate the Ginger instead of chopping it, the flavour definitely improves and is much stronger. As for your friend (Robert?) who's always thinking, thinking...well, think on this; check out Suzanne Lee, a designer who was on TedTalks and told of her experiences growing Kombucha in a tub and using the resulting HUGE scoby as a textile to make clothes! She's even thinking of using forms and producing chairs, etc. It's quite fascinating. If I wasn't such a klutz at technology, I'd leave you the link, but in lieu of that, here's the title on YT.."Suzanne Lee: Grow your own clothes". Keep thinking, thinking boys and girls...:))
Thanks for the vid , so much info
Thank you for the information! I learned I was going about my second fermentation all wrong. I am using flavored herbal teas for flavor and was using only a small amount of the SCOBY. My first batch is a week old and has been on the counter in our house that is between 75-78 degrees. I opened one today to test for fizziness and it is starting to fizz, but I also noticed that there was a pellicle on top. Is that OK?
Aaaaw poor guy got a dehydrated scoby
feeeze the ginger and grade it with a small hole grader and use the graded ginger it will incorporate
I liked the idea of you going to others and answering their questions. I will try to make some. I have drank store bought and found too vinegary. I really enjoyed your sourkraght vid too.
I love sharing time with others. Maybe someday I'll be a much more confident "expert" so I can do more of this :)
Great info, keep up the good work 😊
Greetings from Greece!
The scoby sinks when you put it in a jar where the liquid is warmer than the scoby. This happens because you create a sweet tea and don't let the tea get to room temperature.
This was so helpful!! I had many of the same questions. Thanks!
Great video. We all have the same questions.
Suggestion: Let's just make it easy and call the liquid from the last batch that you add to the new batch Kombucha. You add the sweet black tea, water, scoby, and the kombucha from the last batch. Right? We're here to make kombucha. We just save some for the next batch.
He's got a ton of interesting questions.
He's an interesting guy. I'll do more videos in the future showing his operation. It's pretty cool.
Very detailed explanation. Good for people like me first time making a Kambucha. Thank you. By the way, how many tea bags i need for a gallon of water.?
He uses 8 bags for a strong kombucha but others I know use 3-5.
Yes!!! I loved this!!
Awesome information 👍👍👍👍👍👍 great questions he asked for anyone who’s interested and just starting to make there own kombucha .
What recipe did he use to start his original batch? It sounds like he didn’t have a scoby to start since they’re taking so long
Is a food grade stainless steel brew kettle a good vessel to use? Also is it important for the scoby to grow to cover the entire top of the batch to the size of the vessel?
No metal
Perfectly fine. 316 is preferred, but 304 is no problem. Go to any quality brewing supplier and see what they have available, there are some high-quality products that will do the job very nicely. If you look at ones like SS Brewtech, they even have some lines specifically aimed at kombucha, but you can use a standard beer brew kettle, as the only difference is the custom lid for the kombucha ones. The people who are ideologically opposed to steel regardless of reality are generally the same people who think cellulose can cause fermentation (it cannot), and can be safely ignored. It absolutely MUST be food-grade stainless, but if it is, it's fine.
I've now made two large separate batches at different times, and both have molded and not created SCOBY. Mine are in clean glass. First batch was left initially out in light because no one said not to do that (ugh). Then I put it into closet once I found out that was important. Still nothing, but it was lower-caffeine (presteeped black). Then I made another batch, full steep black, and held in closet the whole time. About a month into ferment now and still no activity except some mold on top. The tea is NOT organic (thought it was, use only organic normally, but turns out it wasn't - was just reg. Twinings). Is that the issue and no one's videos are specifying that it has to be organic? I do not have a dishwasher so these are not steam cleaned. Should I try straight alcohol spray to extra-disinfect, or is there another issue here? Thanks!
If you're having issues getting a brew going, I suggest starting slower. Perhaps even use a smaller glass jar at the start. I usually coach my friends to stay with 50% starter and 50% sweet tea mix. Once you are confident that it has taken hold (approx 10 days all going well), then you can add the same volume in sweet tea again - essentially start with 50/50 mix and gradually reduce to 10% starter 90% sweet tea when things are going well & you're confident.
This was great a lot of questions answered for sure!'
Are there any issues with using a coffee filter as the cover cloth for the fermentation jars?
Instead of using sugar can I use natural sweetener like monkfriut?
I saw in another video where they said it wouldn't work.
Use it for cooking when there’s salt
For amost a month now i d been using kombucha VINEGRATES as a toner on my face .
Its amazing result , my pigmentation / brown spots are lightened, my skin is so smooth and plump and glowing.
I still keep hydrating my skin every night and everyday With SPF .
In my experience i truly believe it works.
Thumbs up to your video guys...
Straith forward question and answer.
Ooh I'm gonna try that! I have a gallon brewing. I've been wanting a better toner than my witch hazel which is kind of drying. Thanks for the tip :)
My 2 kombucha scobies I'm growing from only store bought kombucha and tea have been sitting 7 days. Scobies are forming, but there looks to be dark matter in the bottoms of the jars. What is that?
Thanks, that was very helpful. 🙏👍
If you need real ginger but real organic ginger root at the old food market wash ginger scrape with the back of the knife and grind in a blender with water strain and store in glass bottles and you have fresh ginger juice at all times you can add it to any thing very good.
I’d be curious to know what is better for your health water kefir or Kombucha? Water Kefir is easy to Make too
Its great strong with ginger secondferment is awsome
ok thanks - can I replace black tea with green or Indian spice tea AND sugar with bio honey ?
Its really kombuca 101
you mentioned in the video, if you do 8-10 jars you will have that many SCOBYs. can you freeze the SCOBY if you start getting way too many?
My preferred method of dealing with an abundance of SCOBYs is to give them away to friends to share the joy of fermented beverages. If you must keep multiple SCOBYs then what I've experienced is that they love to be at room temperature in Kombucha vinegar. Some people call this a "SCOBY Hotel". I'll make a video about this.
I have a question! I made a mix of sweet black tea and premade kombucha (active), about 6 weeks ago. Fairly quickly a thin layer formed on top, but then there was not much movement. The scoby is definitely jelly like, but thin and see through for the most part with just a couple of patches starting to be a little more opaque. I am confident mould isnt growing as its been so long and theres no fuzz. It is a little cold in my house, I'd guess about 68F, so I know it will take longer, but theres just no noticable change in the scoby since basically week 1. About a week ago I moved the kombucha into my bedroom where it's about 2F warmer. We're getting some sun these days so some days the temp goes up closer to 75 but just for a couple of hours a day. Any tips or help? Should I give it more tea and sugar? Should i try to start a whole new batch? It is in one piece, just a thin one. Or do i just leave it even longer and hope for the best? Will the liquid be too vinegary by the end to make new kombucha?
Thanks so much, this style of video i find very helpful, even though his questions were not directly the same as mine. Questions of novices are the best, we have so many concerns about doing things right before developing that tacit knowledge!
After ten days my kombucha had a lot of bubbles in it. Is that normal?
Hi. I would like to know if has Scoby a period of life time and dies, how long time is it good for reuse?
I would say its probably best to either compost or discard your scoby after 10 uses.
😂😂🤣🤣 my guy here trying to become kombucha’s Gordon Ramsay 😂😂🤣🤣🤣
Exactly!
for one galon jar kambucha how much tea bag i have to use?
Look at his video! You’re doing everything on your own.
He knew that scoby want. Could clearly see it
I got a new scoby in mail and put it in my jar with the sugared tea. It made a new scoby, the old one sunk. But, there are no bubbles and still just slightly sweet, but not much. Why isn't there any bubbles yet?? My old one always had signs of fermentation within a few days.
it is not just the way it tastes LOl. The longer it brews the more probiotics and that's what you want. Try the vinegary one its better for you I don't drink that kombucha lite stuff why?
Those bottles he uses are the ones I use for Beet Kvass.
What's beet kvass?
@@TheKristenGibson What is beet kvass? It's a fermented beet juice, a probiotic liver tonic touted to be excellent for heart health, gut health also the, as Dr. Mercola says, "phytonutrients that give beets there deep crimson color also have powerful anti-cancer properties". It's an acquired taste but addictive in a good way. I have 2-4 oz a day and I have never felt better. Super good for the digestion and skin and liver and overall health.
Thank you great video, good information.
Use those beautiful brown bottles for the hair dressing!
The scobys the mother the liquids the starter guess you're confusing me so I'm going to settle it. The starter Shelby called drum roll please. The blood of the mother
Why would there be a scoby in the brown jars when they are for 2nd fermentation?
Because if you use a bit of fruit or fruit juice in your second ferment, it will produce a ‘baby’ scoby that you can grow it or toss it…I put them n my house plants.
Grate video 👍.
Look-up Mason Top Pickle Pipes. It’s a one-way gas escape top that is a better solution than cheese cloth.
Maintaining the CO2 blanket on top of the fermenter and blocking out oxygen, makes alcohol and "hard tea". Kombucha is a two part primary fermentation process. The first part metabolizes sugars into alcohol and the second part metabolizes the alcohol and oxygen into acetic acid through acetobacters naturally in the mix.
Question: how do you preserve your scoby in between batches?
V.C. Groves search his other videos. There’s very good information. I believe one may be on Scoby Hotel.
You just put it in a jar with some of the kombacha, and put it in the fridge.
I'll put the juice of a lemon in my batches. It helps the ph, the citric acid helps the microbes in there
First stage or second?
I have been trying to make my own Scoby from scratch from a plain bottle of kombucha. The good one, that everyone recommends to use when making your own scoby. I can’t remember the name now. My first batch I let it sit for about two-3 weeks. I saw activity on top with white fizzy (not furry) and when I slightly shock the jar it would dissipate. After about two-3 weeks I could not see a Scoby on top but figured it had sunk. The liquid was cloudy so I couldn’t see anything and just assumed it was there. After weeks I wanted to make a batch of kombucha prepared the new tea etc. and when I went to get the Scoby there was none in the jar. I was highly disappointed and tossed the whole jar of old tea out. It was rust in color at this point but nothing on top. Since I had made a new batch of tea, a gallon and had sweetened it I didn’t want to waste it so I had a second bottle of that plain kombucha and pour that into it just started a new batch. It has been a week and I still have no scoby yet, so was wondering what am I doing wrong? Could my tea be bad or could the kombucha liquid be bad. I use to make kombucha when I lived in FL and had no problem. I live in Texas now it’s just as hot, I don’t understand why I am having this problem. Please help?
Make sure you're using organic tea and organic sugar because there could be pesticides that kill the good bacteria not allowing it to make the Scoby.
Hey kirbs, can I use organic granulated cane sugar?? I couldn't find white cane sugar
High Desert Discus Guy use as the same.
Yes.
for the second ferment, can I add a strawberry daiquiri flavour, rather than actual juice???
I believe it must have some sugar...otherwise you will not get the carbonation effect since the culture will not have anything to feed on
I'm confused. If you need a starter liquid why do you need that solid scoby as well?
If you only have the starter liquid, then the brew will make it's own solid SCOBY or pellicle for itself. Giving it the SCOBY Pellicle to start with just helps give the brew a jump start on having the environment it wants and needs to succeed.
@@daddykirbs what if you don't have a starter tea... can you use vinegar with the scoby instead of starter tea?
Hi just wondering how if you go on vacation for 6 weeks, what would happen to kombucha . Or the scoby thanks
You can keep scobys in a scoby hotel almost indefinitely
o
can yu tell me please why is my kombucha salty tasting, I have made kombucha for 2 years now, its very salty and i dont add salt,.. please help im stumped thankyou
first batch with scoby in for 18 days is that to long ? The ph was at 3.0 , but there was the temperature fluctuation 68 to around 78 ,at least a week at 76 degrees
With the cooler temps your processing time will be longer. 18 days doesn't seem too long.
Awesome interview thank you. I have a question. What happens if I didn't add enough water? I'm missing a quarter of water 😬
Great job.
Great video. I have never tried kombucha, but I am sure I would like it. Speaking of vinegar, lol, my first ever batch of Apple cider vinegar is ready to strain. It formed a decent mother/ scoby. I am pleased with the outcome. I watched several videos, including yours before starting, which was on Halloween.
Can you use a scoby from cider vinegar to start kombucha?
Check out You Brew Kombucha on UA-cam if you haven't. In my research, this channel and YBK are the best sources I've come across for making kombucha. What's great about YBK is that channel has basically broken things down to almost an exact science as what to do and what not to do in making kombucha.
Anyways, to answer your question, according to YBK, it is recommended that you DON'T use cider vinegar scoby or anything vinegar because they are 2 different things; and if you want what's considered kombucha and not vinegar, you need to use a kombucha scoby.
Also, it's probably a good idea to drink kombucha first and know you like it before making it... I recommend trying the GT's kombucha and evolution pure kombucha as 2 of the best kombucha brands I've tried, personally. Good luck!
@@TwistedChains Thank you for all this info. Makes sense now to Not use a vinegar scoby for kombucha. I have been meaning to try Kombucha before attempting to make it. I just need to put it on my shopping list because it's not a regular grocery item, so I don't think about looking for it while shopping.
You're welcome! Yes, you have to try it... It will be your new favorite thing! I'm not even sure how I lived without it before, lol! If you buy a kombucha scoby online, and want to make sure it's going to be good, organic and hydrated, along with good strater tea, I recommend the Get Kombucha kit on Amazon. It's $40 for a little kit and a nice scoby. Again, good luck!
We don't like dehydrated scobes..they're better in a ziploc bag with a cup of that starter tea. $20.00 per bag sir.
If standard sized tea bags are used, how many tea bags do you suggest for each 2 gallon brew? I've used about 7 or 8 but am not sure of the suggested amount.
A "standard" teabag is generally made to brew about 8 oz of tea. That means it would take 16 bags per gallon... 32 for 2 gallons. HOWEVER I will tell you from personal experience that 16 bags will brew 2 gallons just fine (IMO). I just let them steep longer.
Ok thanks! I may have been close because I meant that I used 7 or 8 per 1 gallon and double it for 2 gallons.
Please is the big container plastic?
No, it's stoneware
That guy looks like Stanley Tucci from the Hunger Games. His demeanor is like him too.
We bought our scoby online and it was NOT dried. So he can sell them fresh too.
Wow!!! nice video. thanks!!! :D
My kombucha starts tasting a bit like vinegar, after 2 days.
If I leave it for 7-10 days, it will be stronger than vinegar.
I am a bit confused. Is there something that I do not do right?
Or it is normal the first fermentation,to be ready(as taste) in two days-maximum three?
Heat speeds up the process
Seems like your kombucha has gotten bad. It is to soon to be that kind of sour
Can I add more tea to an already made kombucha of only 8days old??
I drunk up some before it was ready😊🙈 as I couldn't wait, now there's less tea.
I also realised that maybe I put little sugar than I should have put???
Thx
You certainly can do that!
The best kombucha video I've seen so far as far as Q & A's
The SCOBY stands for Symbiotic Culture of Bacteria and Yeast which is what is in the liquid. The pancake is not the scoby, that is the Pelliclle (pancake) which is not necessary at all to brew kombucha because all the magic is in the liquid. Many people just toss the Pelliclle (pancake) after it grows because it is not necessary only enough starter liquid. The Pelliclle is just a byproduct of making kombucha which is basically just cellulose which does not affect the fermentation.
Good video. If you do not drink coffee,, drinking too much kombucha may get you jittery or have heart palpitation. It happened to me so I can only drink 4 ounces a day max. I have a new batch that I did with a raspberry tea which does not have caffeine. it should be ready in 3 days.
Quick question for anybody who reads my message or for you the blogger, I dont have a juicer, I wonder if making beet or carrot juice with filtered water in a magic bullet to make a kinda pressed juice but with a bit of filtered water, it would be okay to add as second fermentation to create a fizzy kombucha? or it has to be a pure pressed juice to make it work? thank you all , happy 2019
I don't know about using veggie juices in Kombucha. Sounds interesting, but I'm not sure if the sugar levels would be enough for it to become fizzy. If you try this I'd love to know your results. The blending vs. juicing should be ok, but you will have the fiber from the veggies still in the mix.
thanks, u are right about the fiber, I will strain them with cheesecloth to just pour in the beet juice
Most commercial producers of Kombucha use flavored teas and do not do a second ferment in order to control blowing up bottles. Teas are fun and easy because they come in many fruity flavors. I like to use frozen fruit too and leave the pulp in. Fruit can get pretty fizzy so be watchful. I make a dozen bottles then after a day or two I put one in the refrigerator then test it for fizz next morning. I do this each night till it's as fizzy as I want then put all the remaining ones in the refrigerator. I personally like plain and very tart!
@@peggysueway3889 Hi Peggy, thanks a lot. Strange that u said that commercial kombucha use flavored teas only, i checked the back of commercial kombuchas and they all say pressed juice instead. I have a question to ask: 1) u said that u test the bottle the following morning to see how fizzy is. U continue checking the fizzy the same bottle the following mornings or u use different bottles to check each morning until u like the fizz u were hoping for? 2)u mentioned u like plain and tart, I wonder if the plain one also is fizzy or u ferment without scoby with tight lid for a couple of days to get the plain kombucha fizzy? thanks
So, I was last told this by a couple that own a store in KC, MO that has it on tap. It's great, you can go in and get a flight of 4 and between myself and my husband, we tried every flavor they had. The also have 2 beers they produce. They also bottle it for local stores. You can by it there in 16 oz or growler size. They partner with a tea company down the street. Interestingly, they are less concerned with the scoby and more concerned with the starter liquid. I think for home brew, the scoby helps most by sealing the liquid down and showing the health of the brew (ie. showing mold etc) but when your making 250 gallons at a shot, the process is different. When I mentioned I like it tart, I was referring to finished first ferment kombucha. This is before adding flavoring to it. I've been making it for about 4 years now and my process has changed a lot. I can make easy or complicated, depending on my mood and ingredients. I encourage you to experiment! I recently ordered a big bag of candied ginger on Amazon by accident (I'm bad a reading amounts but have learned :). So I put slivers of candied ginger in every second ferment bottle, no matter the flavor, to use it up. Works well and gives a little boost of flavor. Sorry, if you had more questions I can't see them as I write this. Let me know if I can help.