I have made 4 SCOBYS and numerous batches of kombucha following your methods, and have not had a failure yet (except for one runaway ferment lol). Thanks for all you do here. Love your channel!
Out of all the videos on u-tube on how to make KOMBUCHA this is the one I selected to follow, since 02/2017. Best video,Thanks. It's been two years already and counting.. EDUARDO
This video is so useful! THANKS! I'm in the process of boiling my water for my first brew of tea. Excited to see how it goes. P.S. I especially like your t-shirt! :)
i like your growing seed mat ilove to grow seeds herbs...great i wonder that fermented kombucha almost everyday much bacteria ...i can see till how to see if its ready thanks...maybe i did not got you at all,,,how find the bacteria strange is dat trully safe...i wonder ...
I have a question, am I correct that it takes 3 times to do it before you have a fully functional scoby? Your video shows the 1st time with the bottle from the store and fresh tea, wait 2 weeks, then pour that into another jar with fresh tea, then the 3rd time it's ready to proceed with first fermentation? Did I get that right?
@@BetterDoneYourself my friend gave me a scoby and I have made 5 successful batches from that, it's still ongoing, and I have a scoby hotel going, but I'm a little unclear about that adventure. I have the scoby hotel in a glass pyrex container with a plastic lid, with starter liquid, for about 2 weeks now.
@@shilohlord6047 Yes, that is the method that I am suggesting, but it may take more or less attempts to get your bacteria and yeast colonies strong enough to work perfectly and completely by the third time.
@@shilohlord6047 I don't keep a SCOBY hotel. Those discs are just an indicator that the fermentation is going strong. There is no reason to save them. The majority of the bacteria and yeast are in the liquid. Just save 20% of your old batch to start your new batch. I throw the cellulose disk away.
I have a question! I just brewed my first batch of kombucha and I went to taste it after a week and it poured black out of the spigot for the first second or two...is that normal?? The rest of the tea looks fine to me so I’m kinda confused ...
It was a food grade metal spigot I purchased off amazon. I was wondering the same...im gonna let it brew for one more week and if the same things happens in a week I guess I’ll have to throw it out and start again...im kinda wondering if maybe it was settled tea leaves...thank u so much for your swift reply! Your channel has been a life changer for me!! God bless!!
Hahaha. I had just found your channel last week but I absolutely love what you do. I find myself binge watching you. P.S. Respect on buying good cookware. I know that sounds silly.
Hi John, this is the second time I'm trying to grow a scoby. This attempt has gone a lot better than the first but my scoby tends to sink when I put them in a new batch of tea. I know people say not to worry about it and a new one will grow on top but why has the initial one died? Why does it sink? Have you ever experienced this? I don't know what I'm doing wrong and really want to make this work.
My scobys are definitely not as bubbly as yours and I think the main problem is that I don't have a heating pad like you to brew them at the temperature that they like most. I have them sitting next to the heater at the moment because it's winter here and that seems to be helping them a little. In answer to your questions: the kombucha is brewing but very slowly and I try it every few days (current kombucha has been brewing for about 3 weeks, almost ready, still just slightly sugary). One scoby did die earlier for me it just fell to the bottom of the jar went brown and fell apart while a new one formed on top of the tea. Will see how I go, I may have to invest in a heating pad to get the great results you do!!
Somehow everything is going well. The two scoby I have are doing well and floating every time that I change the tea. I think maybe they were too young and thin to float well and now that they are thick they have no problem in floating and are very bubbly. I am so glad that I can finally successfully brew kombucha. Thank you John.
T U R K - 1 8 2 Nobody knows. It's been around for a long, long time! Just a lucky happenstance of yeast and bacteria and they just perpetuated that combination over the years.
Yes, please! Make sure it's really mold and not just new SCOBY forming. If you've got mold, throw away the whole thing and run everything through the dishwasher. Make or buy a new SCOBY and maybe use a little extra from the last batch. Not enough acid (vinegar taste) in your vessel allows mold to start. Get everything super clean, rinse with vinegar, and start over. (sorry)
I don't think this is "making scoby" Good info tho Maybe someone with more knowledge can correct me, but I think the mother IS scoby. It would be closer to "making" it if you left fruit in water with it's naturally occurring yeast and bacteria on its skin from it and its environment. That's what I'm trying to learn how to do and key words like this are making it hard to figure it out!!
i really appreciate your straight shooter approach to explaining how to make a scoby from scratch. inspiring !
I have made 4 SCOBYS and numerous batches of kombucha following your methods, and have not had a failure yet (except for one runaway ferment lol). Thanks for all you do here. Love your channel!
Out of all the videos on u-tube on how to make KOMBUCHA this is the one I selected to follow, since 02/2017. Best video,Thanks.
It's been two years already and counting..
EDUARDO
Thanks for sharing this - would it be possible to change name of the video since it's not from scratch if you have a starter? Thank you!
This video is so useful! THANKS! I'm in the process of boiling my water for my first brew of tea. Excited to see how it goes.
P.S. I especially like your t-shirt! :)
I try to wear a different shirt for every video. Good luck on your SCOBY!
Gold sharpie...great idea. Thanks.
Love your videos! learn so much from you!
Keep watching! More to come!
Thanks for the video ! Very good job :)
i like your growing seed mat ilove to grow seeds herbs...great
i wonder that fermented kombucha almost everyday much
bacteria ...i can see till how to see if its ready
thanks...maybe i did not got you at all,,,how
find the bacteria strange is dat trully safe...i wonder ...
Thanks for this I Knew that there had to be a way to Create a scoby.
Yep! Keep it warm with access to fresh air and you should do great!
I have a question, am I correct that it takes 3 times to do it before you have a fully functional scoby? Your video shows the 1st time with the bottle from the store and fresh tea, wait 2 weeks, then pour that into another jar with fresh tea, then the 3rd time it's ready to proceed with first fermentation? Did I get that right?
shiloh roman hmmm. It depends. Yes, your method will work. Just taste the tea as you go along and see if you’re making kombucha!
@@BetterDoneYourself thank you. I was asking if I correctly interpreted your video. Did I say it correctly, or do you do it another way?
@@BetterDoneYourself my friend gave me a scoby and I have made 5 successful batches from that, it's still ongoing, and I have a scoby hotel going, but I'm a little unclear about that adventure. I have the scoby hotel in a glass pyrex container with a plastic lid, with starter liquid, for about 2 weeks now.
@@shilohlord6047 Yes, that is the method that I am suggesting, but it may take more or less attempts to get your bacteria and yeast colonies strong enough to work perfectly and completely by the third time.
@@shilohlord6047 I don't keep a SCOBY hotel. Those discs are just an indicator that the fermentation is going strong. There is no reason to save them. The majority of the bacteria and yeast are in the liquid. Just save 20% of your old batch to start your new batch. I throw the cellulose disk away.
I see, No random stuff growing. I'm on my way, got a mother, its brewing as we speak. your videos are awesome by the way.
awesome thanks for this!
I'm a new subscriber
willow-sage
If the store bought bottle is left out, would it grow a scoby?
Do u not do the a 2nd ferment?
I have a question! I just brewed my first batch of kombucha and I went to taste it after a week and it poured black out of the spigot for the first second or two...is that normal?? The rest of the tea looks fine to me so I’m kinda confused ...
Glory to God No. Kombucha should never turn black. Maybe the spigot could stand the acid in the kombucha?
It was a food grade metal spigot I purchased off amazon. I was wondering the same...im gonna let it brew for one more week and if the same things happens in a week I guess I’ll have to throw it out and start again...im kinda wondering if maybe it was settled tea leaves...thank u so much for your swift reply! Your channel has been a life changer for me!! God bless!!
what if we dont have even an active kambucha? how then?
I recently seen a good number of vintage 90's Grateful Dead shirts go for crazy amounts of money (~$150) on eBay.
realizedvisions You can pry it out of my cold dead hands!
Hahaha. I had just found your channel last week but I absolutely love what you do. I find myself binge watching you. P.S. Respect on buying good cookware. I know that sounds silly.
Hi John, this is the second time I'm trying to grow a scoby. This attempt has gone a lot better than the first but my scoby tends to sink when I put them in a new batch of tea. I know people say not to worry about it and a new one will grow on top but why has the initial one died? Why does it sink? Have you ever experienced this? I don't know what I'm doing wrong and really want to make this work.
My scobys are definitely not as bubbly as yours and I think the main problem is that I don't have a heating pad like you to brew them at the temperature that they like most. I have them sitting next to the heater at the moment because it's winter here and that seems to be helping them a little. In answer to your questions: the kombucha is brewing but very slowly and I try it every few days (current kombucha has been brewing for about 3 weeks, almost ready, still just slightly sugary). One scoby did die earlier for me it just fell to the bottom of the jar went brown and fell apart while a new one formed on top of the tea. Will see how I go, I may have to invest in a heating pad to get the great results you do!!
How'd it come out? Keep the floating SCOBY. Pitch the old one.
Somehow everything is going well. The two scoby I have are doing well and floating every time that I change the tea. I think maybe they were too young and thin to float well and now that they are thick they have no problem in floating and are very bubbly. I am so glad that I can finally successfully brew kombucha. Thank you John.
Yay! Good job!
Hi. How vinegary should my starter liquid be? After 10 days, it tastes like braggs.
Sorry that I missed your question. Yes, it can get QUITE sour!
Is it possible to use sourdough starter as s source for initiating a scoby?
No, wrong types of bacteria and yeast.
you don't need any tea. just put the Kombucha in a jar, cover and wait
Confirmed! This method also works, but the new SCOBY likes some fresh sugar to munch on.
How much sugar was in that equal amount of tea?
All my tea is the same: 1 gallon water, 1 cup sugar, 8 tea bags
In nature where did the scoby first come from?
T U R K - 1 8 2 Nobody knows. It's been around for a long, long time! Just a lucky happenstance of yeast and bacteria and they just perpetuated that combination over the years.
What if I don't have the starter????
You're going to have to find a bottle of kombucha. There's starters on Amazon, too: amzn.to/2ew01eD
my scoby had a small about the size of a small coin on it is that a problem
Had a small what?
I gotta know this how scoby is made 😁thanks sir.. Can we make a little bit alcoholic coffee beer too then pls. show me up 👆 pls pls..
How do you make it from scratch WITHOUT a starter?
Liv'n Lujin You wouldn't get the proper combination of bacteria and yeast.
Good vid , but Who doesn't have a starter ? thanks
conote People that are just starting to make their own kombucha will not have a SCOBY. Are you offering a supply???
I grew two scoby from your recipe
Iam only using one right now
How do I store the other one for later use? Thank you
Pamela Krug I would put it in a quart of kombucha in the fridge.
OK will do
Thank you for all the information, I've tried lots of your recipes, haven't had a fail yet
Better Done Yourself If mold starts to form on the top one of my scobys should I throw it out?
Yes, please! Make sure it's really mold and not just new SCOBY forming. If you've got mold, throw away the whole thing and run everything through the dishwasher. Make or buy a new SCOBY and maybe use a little extra from the last batch. Not enough acid (vinegar taste) in your vessel allows mold to start. Get everything super clean, rinse with vinegar, and start over. (sorry)
I don't think this is "making scoby"
Good info tho
Maybe someone with more knowledge can correct me, but I think the mother IS scoby. It would be closer to "making" it if you left fruit in water with it's naturally occurring yeast and bacteria on its skin from it and its environment.
That's what I'm trying to learn how to do and key words like this are making it hard to figure it out!!