Beginners Guide To Fermentation: Kombucha Making
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- Опубліковано 28 лип 2024
- Click the link below to get a free PDF copy and exclusive video tutorial of my "Trick Out Kombucha Brewing Set Up"
prohomecooksu.com/kombucha-kit/
Welcome to the first ferment of this series! we are starting off strong with not only one of the simplest fermentations for beginners but one of the most rewarding. In this video you will learn how to source the Scobey and brew the liquid that it goes in. Part two will teach you the second fermentation stage which consist of bottling and flavoring. For all the Beginners out there... Fermenting project will change your life forever!
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INSTRUCTIONS for Gallon of Kombucha (My Updated Favorite Recipe)
INGREDIENTS:
1 Scoby
16 cups filtered water
12 grams black tea (12 tea bags)
1 cups white sugar
1 cup natural kombucha
-In your tea maker boil 8 cups of water.
-When it begins to boil add your tea and let it sit off the boil for about 20 minutes.
-Once your tea is brewed , transfer strained tea into a large glass container.
-Add your sugar to the tea and stir until dissolved
-Add in the rest of your water and let the temp settle to below 90 degrees
-Add Scoby to your tea along with 1 cup of Kombucha or Starter Liquid
Cover your container with clear kitchen towel and secure with a rubber-band.
Place your container somewhere dark with a temperature of 75-85 degrees Fahrenheit if possible. I would suggest using a heat pad under the the container to get this temperature because the end results will be optimal!
-Let it ferment for 7-10 days. Liquid should be a light golden brown color after it ferments
-You can now enjoy a glass of your kombucha but a second fermentation is recommended for a better flavor. Check out part 2 for bottling and flavoring ☺
Organic Scoby for Kombucha Making - amzn.to/2cK4XLB
Glass Bottles - amzn.to/2cjUx6l - Навчання та стиль
My uncle used to make kombucha and he was really good at it. He usually sell and give them to his neighbours (he lived in a more elderly community). He passed away several months ago. I remember whenever we visit him, there's always a room full of kombucha bottles and jars being fermentated.This really eminded me of him and i miss him.
You should fulfill his duty and start brewing kombucha.Market that shit and be proud
Ok
Well its been two years, but I am sorry for your loss and hope you keep his memory alive by keeping his scobies alive.
Hugs and happy memories.
bry
Just another small tip: I'd suggest mixing the sugar in with the brewed tea before mixing it with the additional 8 cups of water to cool it, sugar dissolves much better in warm liquids. Then pour the brewed tea and sugar both into the 8 additional cups of water to cool it down. You'll notice the sugar dissolves much quicker this way. Not really super important, but just a small thing to get used to doing to save a few seconds in every dish you dissolve sugar into ;)
A few years ago I started making kombucha in a gallon jar. By the end of the summer I was making 10 gallons a week which was roughly 60 bottles. I just gave it to friends and family and drank a lot myself. Healthiest I've ever been in my life! Even people who said they didn't like kombucha loved mine and would ask me for bottles.
I've been wanting to get back into it and your video reminded me why I loved it so much! I probably won't be making it on that scale again but it was one of the few hobbies that I was actually extremely good at and I can't wait to get back into it.
Hi I live alone in a very tiny apartment. I wan't to know. the right measurements to make only 2 liters ? this way I could have 1 bottle per week. I would like to just have a constant small brew on the go. ?
@@bsfbestshortfilmsonyoutube The recipe is the same even when scaled up. Just make sure you get the right proportions. If you want 2L every week then I'd have two 2L jars alternating since fermentation in total takes about 10-14 days
Amazing. Can you coach me? :)
Hello mate could I talk too you ...get back too me if you get this cheers
What do I do with the SCOBY after I’ve made my first batch? How do I store it in between batches??
Wow I know this vid is old but My firts batch was finally fermented today and OH BOY! I have been converted to Kombucha!! It is simply delicious!
I just wanted to increase fermented food in my diet (so far i've made my own kefir, sauerkraut, and kvass) but this really feels like a treat ❤️
I think one of the most common Kombucha mistakes is getting the amount of sugar wrong. If you use too little, you end up with an insipid, bland drink that has no bite. It tastes like tea that has gotten a little too old. If you use too much sugar, it becomes unbearably sour while still being cloyingly sweet. Get the sugar right and by the time it gets a little bit sour, the sweetness is very mild and it's quite pleasant to drink. I use 1 cup of sugar per gallon or slightly more. 2 cups per gallon is too much sugar at least for my mix. If the taste of your scoby isn't right, it almost always means you need to tweak your sugar amounts.
Vinegar is bad for your tooth enamel. If you use kombucha, even mild kombucha, or if you used vinegar, rinse your mouth out well with water afterwards.
You may read that the bacteria and yeast eat the caffeine. Maybe they eat some of it, but by no means all of it. I don't drink it much past noon or it keeps me awake at night.
Temperature has a HUGE effect on how fast your kombucha gets ready. In a hot environment (around 90 F) I've had a batch of kombucha go from fresh to too sour to drink in just three days. At a cooler temperature (maybe 60 F), I've had kombucha take well over a week to achieve peak flavor.
When you get your kombucha just right, you really must refrigerate it. You're not going to drink it all before it becomes too sour if you don't refrigerate. A single day past its prime can really spoil the flavor.
As seen in the video, kombucha stored in bottles can build pressure. Make sure whatever kind of closure you use can release that pressure before it builds enough to shatter the bottle.
Avoid metal or long term exposure to plastic. Vinegar in the kombucha can dissolve trace amounts of metal VERY QUICKLY. This dissolved metal can be an extremely powerful antibiotic, killing yeast and bacteria. Silver is particularly strong in this respect. Simply stirring a mature kombucha with a silver spoon can bring about the scoby apocalypse. Plastic doesn't hurt if you just use it briefly, but if you mature your kombucha in a plastic container, kombucha is very good at leaching chemicals out of the plastic over time.
Let's say your kombucha gets a little moldy. I don't know about the safety aspects of mold, but often you can just peel off the moldy layer and the acidic conditions in the kombucha will be too harsh for the mold to make a comeback. Usually this mold problem happens when the scoby floats so well that the top is outside of the acidic fluid in the open air. One you peel off that layer and let the scoby immerse completely, the mold problem is gone.
Keep a back-up scoby, especially if you started your scoby with a hard to replace non-commercial scoby. You don't have to babysit your backup. You can let it go way past it's prime. From time to time, pour off some of the back-up and add some sweet tea. You may occasionally add fruit juice instead, but the kombucha needs those tannins in the black tea. If you only use fruit juice, some of your beneficial bacteria may die off. It will still look like your original kombucha and it may taste the same, but it won't be as good for you. The ultimate back-up is getting friends, neighbors, and relatives into it.
When you empty your kombucha brewing container into bottles, I recommend leaving about an inch of fluid in the container with the scoby to keep it alive and well until you brew your next batch.
Every time I find a new kombucha brand in a store, one that does NOT just list a few very specific bacteria, but says something like, "kombucha culture" under ingredients, I buy some, take it home, and add a little to my kombucha. If I lived in an area where people brew their own, I might do the same with friends and neighbor's cultures. Sadly I am in the kombucha boondocks.
Thank you for the tips!!
If one is making kombucha for commercial purpose, how does the fermentation process stop so that the drink isn't vinegar by the time it reaches the consumer.
Hi ty for your information.
@@m.i856 It's refrigerated. That stops the fermentation process.
Gewgulkan Suhckitt im just not going to even try, thanks for your info.
I can confirm that this works well with green tea from the dollar tree (100 1g tea bags for $1). Best one has been ginger and blueberry. Second has been ginger. Other ones were good- raspberry, blackberry, blueberry, unflavored.
"There's living stuff in there, give it a prayer, " I love this mindset!
You’re totally right about kombucha being a great healthy replacement for soda cravings. I am intrigued to try this recipe.
I love how you take your time in explaining everything and giving all the tips clearly and not speedy which is easier to observe and remember and don't have to pause and rewind several times to grasp on what you're saying.
Great series. Waiting for the bread yeast because it never worked with me and I'm stuck on dry yeast 😖
Instant yeast is your friend. But if youre determined to use dry active, make sure the dry active yeast isnt old. To do make sure it isnt old, have a 1/4c of warm water (warm from your tap is fine, if you wanna get fancy 100°F-120°F) add in a 1/4 tsp. of sugar and disolve the sugar in the water. Then add your yeast, you can stir it or not, it doesnt matter. If the yeast bubbles, it tells you that your yeast is still alive and that it is active. You can add that to your recipes, just make sure you subtract the water and sugar from your recipe. If your problem is with rising the bread, try setting it on top of your running dryer while it rises. It seems a little weird, but its in a bowl, covered, is the top of your dryer really that dirty?
And with cheesecloth fruit flies can get in even if it's folded four times. Do u use a thermometer to check for room temp before adding scoby?
Ghaida H right I agree!
He excludes too much necessary information. I hate this guy's tutorials, because he doesn't explain aspects of directions that are essential for success. He talks too much about stupid, unnecessary aspects of the process, making an appropriate length video for all the information, without divulging all of the information. This video has probably led to illnesses, if not death. This is why accuracy is important.
You did such an amazing job with this video! I'm on my fourth batch using the how to from this video and I love my kombucha!! Thanks so much for the video!!!
He’s right about don’t be clingy. I left mine for like 3 months this winter in a good dark spot and forgot about it. When I remembered about it and checked it was honestly doing great.
Thank you so much! I loved your simple and easy explanation! I was afraid to start, but after watching your video, I'm ready! Thank you
Who else laughed when he said “definitely don’t fuck with paper towels!” I didnt expect that
I wondered whether he said that lol guess he's higher than I thought
Nice Easter egg
Jepang
Fĺim jepang
I had to replay it a few times to be sure :''')
WARNING NEVER USE JUST ANY JARS TO STORE KOMBUCHA or they may BLOW UP & cause serious injury!!!! You need to use glass made for pressure building drinks, beers bottles are great for that !!! Happy Brewing !!!!
Any other suggestions? What type of lids are adequate if one doesn't want to have to use a beer bottle capsule press?
Is something like a reused flip-top bottle ok?
Maxime Boivin it's ok in jars with a good screw-on lid, like canning jars, bottles left from store-bought kombucha.
i always second ferment in mason jars for at least 3 days. after that i transfer into flip top bottles and put them into the fridge until we drink 'em!
Are Pickle jars ok?
Awesome! Thank you! I’m making my first batch ever tonight and this was so supportive!
Love all your videos! Thank you for being a passionate and excellent teacher!
I love his kitchen! The pot rack and all the shelves for seasonings! My apartment kitchen is a little bigger but not nearly as compact.
I like the set up too. But way to small for me! I have an apartment too but I'd feel clostephobic in there.
Right on man, thanks for the info. Im a beer maker / brewer and this is a very similar process to making beer, but less intense!
I was able to grow my own SCOBY by taking a bottle of store bought unpasteurized raw kombucha (GT brand - Trilogy because I could not find unflavored). I poured it into a jar, covered with breathable cloth and kept it at 85 degrees. In 8 days I had a nice SCOBY. I am fermenting my first batch of kombucha now and the first SCOBY has attached to the new layer on top of the new kombucha. This has been a really fun experiment.
Thank you so much for your comment, I was looking for someone commenting on bateria culture from store and it really caused a bit anxiety. Have a nice day
Just finished my first batch ever and its glorious!
So glad you have a recipe for this! Just got my gallon mason jar and fermentation bottles, so finally ready to make kombucha. I have trepidation due to worries over explosions and the like. Thanks for your help!
coffee filters , COVER with coffee filters. gnats can get into the cheese cloth
so can rats because its made of cheese
Ugh! And I was getting mad because they're getting into mine. Even though I folded it into FOUR
My kombucha attached itself to the cheese cloth :(
Yes I agree I use coffee filters too
Paper or cloth coffee filters?
I like how you anticipate the questions that beginners like me will have. Thanks for the help! I'm excited to start this journey
You explain this so well and I have learned more from you on Kombucha than any others!! I am excited to make it, and then flavor it in the bottles! Good job!!
Great clear and simple video! Love, love, love this video!
In addition, if you want to make your own SCOBY: buy some plain, organic Kombucha and pour it into a large glass. Remember to rinse your glass well after washing it. Soap is the enemy. Let it ferment in a cupboard at room temp for 2 - 3 weeks and your SCOBY will be formed - easy as pie!
Very helpful tip. Thanks
Very helpful tip
Thanks for sharing. Do we have to cover the glass? If so what kind of cover?
Smart fella. The pace is appreciated especially for folks who are brand new to this. This dude should be very proud of the hard work placed into making this video.
For the problem with the cloth you can use a water lock, for example like the waterlock on sauerkraut vessels. It is also a failsafe method against mold or bad bacteria as long as you cleaned the vessel properly
PLEASE do a video on how you designed your small kitchen! LOVE ❤️ it! I have a tiny kitchen and I love to cook. Show us how you organized yours!
Great kombucha video!!
Lol and i thought i was the only one to lose my head of the "kambucha" pronunciation lol
Why would anyone pronounce it that way, I mean just look at the spelling.
Surly someones pronunciation isn’t all it takes for you to loose your adult composure, dig out your writing utensil so as to make fun of... like some childhood classroom bully. But hey if that’s your pathetic life and it makes you feel better about being a closet turd, then you do you. At least you’re committed to the whole “ I’m an shallow, pathetic, and uninteresting asshole”
@@haiku859 huh I hope your joking lmaooo
@@haiku859 ok boomer
bossk ! Right on dumb dumb
Thanks so much for this super helpful video, Mike! I just received my first SCOBY and can't wait to get started! 🤗
Kombucha is amazing and magical
It's just a drink
Super Noodles no❤️
Is it alcoholic?
@@gilox4079 what makes your day otherwise?
It's great stuff but it's not magic. It's bacteria.
Thanks mate, I made my first sauerkraut last month thanks to your vid, and next on the list with your help - kombucha baby 👊😎
I love your delivery, you remind me of my son who lives in Brooklyn
I just made a homemade skobi and watched this video-Great video, funny, easy to listen and understand, fun environment. Looking forward to watching your "flavoring" video and more on fermenting in general.
Metrics
1 Scoby
4 Litres Filtered water
16 Tea Bags
400g white sugar
250g natural kombucha
Temperature Between: 20'C - 30'C
hero, so much talking and so annoyingly slow
So helpful
Nice. Thanks
Yeah his instructions are for 1 gallon… not 2.
Why white sugar ? Surley coconut sugar or dark sugar and molasses
FYI - To Manually lower the tea basket: hold down the “basket” button on the breville tea maker for a few seconds it will lower the basket. Press the button same to lift it back to the top.
My goal is to make a perfect soda clone from this. He is spot on when he says there are an unbelievable amount of flavor combos.
palindrome, 😁
Haha
Finally.
Great vid. I use washed Muslin cloth to cover on my gallon jar. Use muslin for coffee filters too, they're washable & reuseable too.
Thank you so much!!! I have been looking for a healthier alternative to "Coca Cola" lol. I love kombucha but expensive. I also learned how to save money by canning (pressure canner) milk to make evaporated milk to drink in coffee. Pennies on the dollar vs buying organic half and half!!! You are a great teacher. The best I have found. Thank you for breaking down the recipe. God bless.
I did my first batch!!! It was awesome!!!
Thank you so much!!! I love this stuff!! I needed to learn how to make it.
you're awesome dude, thanks for making this video, very informative! Just bought my scobe from Fermentation Farms in Costa Mesa in Socal, sick of paying 3-5$ everyday for my kombucha drinks, can't wait to get started!
Oni Ologeanu hello mate. Its my first time hearing about kambucha and all. Can you please tell me about the health benefits you have witnessed since using. Also any weight loss, digestion benefits etc. Thanks
@@obaidjoyan dude, just Google it.
I have decided to make my own kombucha, and this is the first video I have watched (i love utube for learning how to do stuff) Thank you! Your video is informative and entertaining.
Thanks for your videos! I always enjoy them. I am not sure if anyone will see this. But you may get a good laugh. a number of years ago, 6 or so, I tried my hand at making Kombucha. I never aquired a taste for it. Had made several batches and basically gave it to a couple of my friends that liked it. Well we have a root celler, down there earlier this week straightening things up. Low and behold in a far corner of the shelfing was a couple of bottles of Kombucha. I looked at them and could not see any mold in them. So decided to open one of the bottles. It has the flip top. Well I flipped it . Did have it pointing aweay from me. If it would of been corked I could of put someones eye out I am sure, Anyway at least half the bottle fizzed out. So going to put the other bottle back and hopefully I will remember next spring to take it out and see if my grand daughter will film me opening it! I laughed so hard.
love your energy and enthusiasm. good and precise video. I appreciate the little blessing. way more powerful
Set speed to 1.25
You're welcome
Way too fast for my slow brain, 0.25 is the best !
Lol this guy legitimately talks in slow motion
Also skip to 3:30 to start
1.5 😝
Thanks!
I made rootbeer kOmbucha. Its awesome! Strawberry and mixed berry too. I used green and black tea.
Dude, you rock!
Love your informative videos, there's no fat, it's all great instructions.
Just wanted to come by and say thank you! I used your recipe for my first batch ever last month. I've been spending like $20+ a month on the store bought stuff. Anyway, it came out great!
I know my kombucha is ready when I see bubbles around the scoby. My first ferment is very fizzy. The key to getting it fizzy is simple. When it is time to make a new batch and you remove the scoby, gently stir your booch. It will stir up the yeasts and microbes that are settled on the bottom of the vessel. Then pour out your starter amount. If you do this each time, you will have batch after batch of fizzy booch.
Yeah that's not the key. You actually happen to have the exact perfect temperature for the bacteria to do their thing instead of being overcome by the yeast, thus achieving the right balance of yeast to bacteria. What you said does help it along but is not the cause of it.
Thanks for the recipe! This is my first time trying to make kombucha!
This is the easiest guide that I watched! Thank you! You can make noodles out of scoby. Schezuan style or pickled stuff
every time you say kambucha instead of kombucha, it drives me nuts, haha.
bkershaccount same
get over yourself damn hipster
bkershaccount why? A little narcissistic? Who cares really?
bkershaccount a few months ago, No one was saying it at all. now you're hung up with the pronunciation?
People have been brewing Kombucha for thousands of years! I've been making it for 25 years myself. It is not new. LOL
The best home made "kambooha" flavors I ever had were ginger and white grape with tarragon leaves. With the ginger flavro, simply fine die some some fresh ginger and get a garlic crusher and just simply add the juice from the ginger right into the bottles one at a time. Best ever and so simple. Next, take like 5-6 FRESH tarragon leave and put them into each bottle and crush white grape juice into each. Let it sit over night or at least 6 hours and then pass through a tight screen strainer to remove the leaves. your'er welcome in advance :D
What do I do with the SCOBY after I’ve made my first batch? How do I store it in between batches??
Thank you for sharing, very well explained.🙏🏾
Thanks heaps for the reply and tip Ruth. Cheers!
Dude, thank you. Gave me a great deal of confidence to start. BTW, having lived in NYC, I knew right away from you kitchen that you were in NYC.
But who made the first scoby!?
Christy Sanchez yaaas, exactly what i was wondering
Christy Sanchez nature I guess
I guess it’s Chinese from Qin dynasty
Christy Sanchez ....... Nature...🌸☀️🌺💚💐
You can grow a SCOBY a lot cheaper with that $4 bottle of it on the counter.
I really enjoyed your video, thank you!! So informative and you have so much chill lol!! 👏 I appreciate you n this! ✌️
First batch turned out pretty dam good. Thanks man ❤️
OK, I just made my first batch and... It's AWESOME!!! I must admit, I was a little reluctant but excited at the same time AND THIS STUFF IS AMAZING! I had 10 empty bottles of GT's which I was able to fill up 7. ANOTHER really cool thing, I started with a scoby that I purchased on eBay. It was like a triangular piece. After the first fermentation process, it was completely round, but growing on the bottom of the scoby was another perfectly round scoby. I just thought that was crazy.
Maybe it takes on the shape of the container which I assume is round?
@@mma.y one would think, but that isn't the case. It was much smaller than the jar.
@@ur4givn in that case, it's pretty incredible. I like seeing how genetics of inanimate things are capable of creating perfect, near perfect, or symmetrical shapes.
Will you do a video on the guide to doing the second fermentation
I am a little confused about the ratios. It says to make 2 gallons of kombucha you need 16 cups of water etc. However 16 cups of water is 1 gallon. So do we need to double up the tea and sugar and water to make two gallons or are those ratios correct but the water amount isn't?
Also the description says something different than the video. We need a pinned clarification!👋🔔😇
Thanks for your thorough assessment. I’ve had problems. Once I had thought that the yeast and bacteria from the air would be enough. It wasn’t. So I used a bottle of Kombucha from Stop&Shop. This has worked. I use cane sugar that time but it doesn’t matter. White sugar will do. I’m looking for a good glass bottle with a spigot at the bottom.
Hey Mike! I made my first batch and it turned out great!!! But where do I keep my scoby after putting it aside with leftover bouch? The fridge or cupboard?
Great, healthy drink!👍😁 whole year around!!!
All my incestors , including me made Tea fungus 😁
(kombucha), this how we call in my land 😁.
Definitely, your digestive system will thank you for it❤. Namaste 🌼
Lotus Petal imagine calling them incesters
Your incestors?
Keeping it in the family for real real.
@@teahlouise9842 sorry, the English my second language 😉.
Just discovered you a couple days ago, and loving your content, thank you for making this info so easy to understand and recreate! i will be recommending your channel
This is such an awesome video! Love all the helpful tips!
You can grow your own scoby. I love the stuff so much I have 2, 1 gallons going all the time
Recommend using a lychee tea for your base!!! So amazing 😍 my favorite summer drink and if you toss in a spoon full of mango puree over ice you are set for days
Video 😁
That sounds good 👍
Very nice,definitely I’ll do it.
I had to use a gingerberry kombucha to start mine with because I couldn’t find an unflavored one. I’m on my first bottle of raspberry kombucha now and it’s great! Way easier to make than keifer water.
Thank gosh I was looking for a plain kombucha but couldn't find any. I'll be using gingerade lol
I bet he drives a Toyota Komry.
briankite29 😂😂
🤣🤣🤣☠️☠️☠️
Tenchu Ninja aaaaaand you don’t get the joke.
Actually a Karolla
I just died! 😂😂😂
Lol. My husband says "kambucha" :D We are massive booch fans. I just shared my Christmas booch recipe which is a major winner!
Oh! I have enjoyed your explanation! The music background I don’t like. Your kitchen is so practical, I love it! Thank you! 👏🏼👏🏼👏🏼👏🏼❤️
This was very helpful, thank you!
4:30 I didn’t know 16 cups of fluid could make two gallons, your kitchen must be magic!
Right? I was thinking the same damn thing
I know
1 gallon to 1 cup of sugar.
Yes he meant 16 cups of filtered water, the other 16 cups are boiled with 12 tea bags and then added.
@@teama224 thanks i was like wait 2 gallons thats like 8 litres! Who the heck needs 8 litres of kombucha😂
I'm drinking kombucha rn it's hella nice
same
thank you so much for your great instructions! I just completed my first batch of kombucha! it was 7 days when I bottled it.. now I will let it sit for 1-2 days for more fizz
Definitely watching this video helped me a lot.... to just keep on buying it ready....
Well I just tried my first batch! Made blueberry flavored kombucha and its the best kombucha I have ever had! Thanks for the great video btw, had to come back and thank you. This is soooo good lol
did you put just blueberries? Did you make it into blueberry juice?
I’ve definitely made my own Scoby many many times by using the store-bought kombucha and adding sugar in tea so it does work and then you just keep on using it keep on feeding it it grows and grows and the more you use it in the more you take off a piece the less of the store-bought is still in it and you have your own Scoby
Sorry I'm new with this. How do you mean? I buy the scoby l, break off some to use and the balance I feed it with sugar and it grows? Please respond. Thanks
@@speakthetruth995 I am sorry nobody responded to you. I hope you found the answers you were looking for.
@@mikeexits lol so sweet of you. None responded but I have become such an expert that I have taught two of my sister on how to make kombucha by providing them with my scoby. God bless you. Do ask me if you need any help.
I used your recipe for 2 gallons and it was the perfect amount of sugar and black tea. There are a lot of recipes and different opinions out there but you have it down perfectly for my tastes. I used GT Daves for my SCOBY starter then made a full batch. I order my tea in bulk so thanks for the grams amount. I do video production and editing so I know how much work you put into this channel! Thanks!
Did you follow his recipe or add more water so that it reached 2 gal?
Thank you for giving me the super gist of how to make kombucha!
You got me into making Sauerkraut and kimchi, looking forward to making some kambucha! I love the stuff
Make sure that the culture is in the proper temperature range (68-84 degrees), as being too cold or hot can inhibit scoby growth. Also, keep in mind that the first time brewing with the kit is usually the slowest.
Farenheit or celsius
Thanks for the simplicity of this
So here I am 6 months later: Yes the mother that forms when making vinegar will indeed adapt to tea and makes awesome Kombucha! I'm loving it. So thanks for the inspiration!
Kombucha is a different bacteria from the vinegar mother. If your're using acetobacter mother that formed in vinegar, you are drinking vinegar. It could be made palatable if a higher ph is reached but still I would stop unless you hate your teeth.
@@chrisrosenkreuz23
The same bacteria/yeast combination I am using makes Alcohol. (I make wine with it) It makes a sparkling, bubbly, semi sweet drink which all my eastern relatives (Russian, Polish, Tajik) all tell me is the Kombucha they grew up with.
If I leave it long enough in the presence of air it also eventually becomes vinegar. I know this because I also make vinegar.
I came at this from a position of complete ignorance. I tried it because I was making vinegar and wine and kept hearing from my relatives that the SCOBY forming on top was what they grew up using. They all like it just as it is. This is not something I make tons of; a few bottles a week at best and we enjoy it. Kinda like the Vodka they all seem to like. Devastating if you consume it to much and too often. Face it; tea is not good for your teeth. Sugar is not good for you or your teeth.
I'd say what I'm getting is better for me and my teeth than drinking tea all day, or coffee for that matter.
Is it exactly the same? I didn't grow up drinking the stuff and I don't have a degree in micro biology, so I don't really know. It's a hit at family get together's though.
Incidentally; the stuff made from the SCOBY from making the Blackberry Vinegar is by far the tastiest. :)
@@thornhedge9639 I understand what you're saying and I didn't deny it, was merely expounding on the fact that it's the temperature that is the cause of your favourable result, which is consistent with what you are saying about the wine. (and yes, if left long enough it will inevitably become vinegary no matter the temperature). Also I agree that the sugar is very bad on a regular basis and maybe also the alcohol and the caffeine from the tea.
@@chrisrosenkreuz23
I wasn't attempting to argue with you Chris, simply offering an explanation of how and why I ended up with this.
Frankly speaking I've never had a commercial bottle of Kombucha nor have I ever even tasted anyone else's.
I will point out that your original post did not mention "Temperature" at all, simply that it is the wrong bacterial strain.
I'm no expert Chris. I'm just experimenting and sharing the results.
I would consider it a favor if you would expand on the comment you just made regarding temperature as it relates to what is occurring here. I am always looking for a better understanding of what is actually going on in this process. I have Sandor Kats's book "the art of fermentation" and our friend Heidi over at "Rain Country" as my educators, so I am a novice and always willing to listen (and test) :)
@@thornhedge9639 hmm that's true, sorry I was replying to a similar comment at the same time and the threads got mixed up.
So it's as I said, the bacteria here is different from acetobacter. BUT it shits yeast which means you do end up having acetobacter in your batch with either prolonged exposure to sugar, oxygen or higher temperatures, or all three at the same time. The more sugar you feed it the more the kombucha bacteria will shit yeast. The more temperature, the more shit. The more oxygen, the more shit. If a good balance between yeast and bacteria is maintained you will have a pleasant tasting batch. 73*F in a dark place (23*C - same as humans like) seems to be the sweetspot, for around 10 to 13 days depending on how vinegary your tastebuds like it. I also calculated the smallest amount of caffeine you can have in it in order to still have a low enough pH that it actually doesn't die off: if you brew an 8 litre batch you need like 10 teabags of green tea (less caffeine than black) and for flavouring you need 6 teabags of whatever other tea you prefer that doesn't have caffeine. And 600g of white processed sugar (if you use healthier sugars, the bacteria will like it more which means it will shit more yeast - which you DON't want). You can adjust your quantities from that if you brew a smaller batch. Try and taste it from the bottom of the jar at the 10 day mark and see if it is to your liking. Before decanting remember to stirr it well because of the bottom to top separation of yeast to bacteria. Here are some helpful links if you are curious.
Temps:
web.archive.org/web/20150112071934/kombuchatea.tribe.net/thread/0b8224de-eeb7-494b-acdc-97ff59617cb1
9:12 ahah give him a lovely warm hug too!
Kombucha Hack - the little glob in a GT Original Kombucha will start a colony for you. $4 for a Kombucha and your starter. Win/Win
Thank you, i shall try make them. Sending you warm regards from the kitchen in Phuket -Thailand :)
Very in depths guide. I want to try some before I decide if I want to give this a go so I'll have to pick up a bottle or two.
Love your videos! This one has been super helpful. Wondering how long I can keep a scoby? I keep getting a new one every time I brew kombucha.... do I keep them all? Do I ditch the old one? How long can they last?
You can eat the too lol
To reduce contamination, Use distilled vinegar to clean the jug and also add vinegar to your tea to lower the PH prior to introducing the Scoby. I would suggest boiling your tea extremely hot to sanitize it while you add the sugar to make sure it fully dissolves. Once brewed, your objective is to cool it cleanly and quickly with a lid on and inside a refridgerator. You may add the scoby to it cold from the fridge and let it come to room temp later. It is important that the SCOBY is introduced to a sanitary environment so that it has no competitors and can propogate quickly enough to dominate the microenvironment before anything else can get large enough to compete with it. It is also important to keep it in the dark to prevent any photosynthetic organisms from forming in your jar. Once the Scoby has completely dominated the jug, it is particularly hardy and will not become infected easily so long as it stays healthy. If this were to occur it is likely that there is a problem with your starter culture or improper ventilation. The SCOBY will require good airflow and gas exchange so putting it into an area where it has space is a good idea. Tyvek paper works well as filter paper. How long you continue to ferment it is merely a matter of taste. I would use a jug that has a sieve on the bottom so that you can taste how your tea changes over time without removing the filter. The SCOBY will produce more ethanol as a byproduct of fermentation but it is not enough to make a very alcoholic drink. Its probably just enough ethanol to appreciate the health benefits of drinking without any fun or unhealthy intoxication. I would avoid testing the PH of the SCOBY since it is not necessary and will simply create room for error and contamination. PH levels do not greatly fluctuate in a closed environment and the SCOBY will naturally adjust the PH of the fluids as it continues to ferment.
Drinking alcohol has no health benefits the "studies" from years ago were paid for by the alcohol industry and debunked.
i recently knew kombcha. The cost of a Scobey is about $2~3 in South Korea. The United State of a Scobey is a little more expensive than Korea:)
This Channel that bring recipe to the mass -is so useful. Thank you for knowing these information.
Wow, this is an awesome video! My cousin and I just started our first ever batch. We decided to make kombucha to bottle and give away to friends as our holiday treats/giveaways to friends and colleagues. What is your recommendation on how best and easiest way of sanitizing the 16 oz bottles? We bought several dozen which came new but want to make sure they're clean before we bottle. Thanks for your help!
You don't HAVE to buy a kombucha "scoby", we got one from a store bought bottle.
We had a forgotten opened bottle of kombucha in the fridge for 2-3 months and when we found out and were gonna pour it out there was indeed a kombucha in there. Now it has grown and it's huge lol
That’s super cool!
haha that's what I found out with vinegar too, if you happen to leave a bottle just a bit open on the counter for like a month you'll find a fresh vinegar mother in there
No
@@blessedro actually yes. Did you fail and then just presume it doesn't generally work?
I'm a begginer, and I appreciate this video.
Same.😊
Justs started making kombuča, it is something soooo good. My brother was the initiator, he makes now kombuča for more than year!
i made a succesful batch using your recipe so thank you n keep up th good work. scratched my head about the 2 gallon thing but thats all good