@@kakashi1234777 but... What if all the kombucha in the world disappeared.... How would one go about making it? That's what I'm wondering and can't find an answer to.
Raven Matthew it’s made up of Acetobacter, Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus, Gluconacetobacter, Zygosaccharomyces. Pretty much a bunch of bacteria and yeast. There is a bunch that is just in the wild. I don’t think we would be around if they all died.
kakashi1234777 Right. But it would be cool to see a video on how to harvest all those organisms without buying an existing kombucha brew. In prisons, inmates are able to brew alcohol. They get yeast by doing stuff like chewing on paper and spitting it into their sugary liquid. Are there more sanitary ways of culturing the organisms used in kombucha? Perhaps by some natural process involving fresh fruits and vegetables? That’s also what I thought this video was going to be.
I just stumbled over your video and want to thank you. Been surching for days to find 'from scratch' instructions. Everyone else already had a scobie. Thank you❣
THANK YOU so much for providing this valuable information. You've taken time to film the process, edit your filming and share your knowledge and it saddens me greatly to read some of the comments. Sadly, there are people who don't consider how much effort and time it takes to do what you so generously do to share your knowledge. The fact that they have questions means they learned something and for that they should express appreciation. OK, enough of my preaching. I'm recovering from a near death accident and I'm so grateful to those who takes the time to share their knowledge. THANK YOU and God Bless your kind spirit.
at molecular level microwaving, heating or inducting or rubbing your palms against each other ...all are same. Heating meang, raising the speed of the molecules of a substance, it doesn't matter how you do it.
I am keeping looking for this scooby from scratch... ends up they always use kombucha.. so if I have not kombucha available in the country I am how do I make it from SCRATCH???
I don’t understand for your scobies having kombucha and how that is bad. Does your country not allow imported liquids? Scobies need a little bit of kombucha in them to stay alive while it ships to you. There are scobies available on Amazon. Try to order kombucha online and make your scoby from that. If you cannot get your hands on kombucha or scobies, do not try to ferment tea yourself and Frankenstein yourself a scoby. You will not be able to know what kind of bacteria grows and you can cause great illness or death.
@@kageoashj2912 most of the scoby, bacteria and yeast is in the liquid! It is absolutely important to put it in the tea/sugar mixture or it won't work. My sad experience
You can make a room temperature jar full of strong, sweet black tea ..... cover it with some cloth or coffee filter and within a month or so, a scobie will start forming without any starter culture ..... it does take longer to produce than by adding kombucha liquid but it does work
I used store Kombucha also.... My scoby was absolutely scary looking. It looked like an alien growing... however my Kombucha batch was delicious and its now on its second batch of tea....
I don't know about kombucha but the microwave makes crap tea. If you want to make tea, use an electric kettle or regular on stove kettle to make tea. Why would you start a process that takes weeks and be LAZY on step one?
I did a google search and found a comment saying that I can use bread yeast and apple cider vinegar in order to create the first scoby. I'll let you know in two weeks I guess
This was such a great video Tangi, thanks for capturing all the stages of growing a scoby. In your update video can you talk more about that yeast that was growing kinda funny looking and why you took it out. In interested to learn more about that. This is a quality video addition to the ultimate homestead UA-cam library!
What do you reserve some of the tea. I also forgot my scoby in a jar in the basement for 6 month. It's huge and it's really clean looking. How long can you leave it and is it safe to start another batch from that?
You can leave your scoby for forever as far as I know as long as it’s in some starter. You want to “feed” your starter each month to give it something to eat. You’ll have fabulous starter tea for when you decide to brew again.
This is really cool and I'm going to give it a shot! I live with a spinal cord injury that affects my bladder and kidneys so I drink a lot of kombucha. My wife and I have also just started our homestead journey. We are live streaming the entire process and experience even down to how we are getting our land differently than most others and our daily lives building the homestead. I've just started searching other homesteads and you were the top search result for me with this video!! New sub and I really look forward to what we can learn here!
Wow! Thank you so much for sharing this tip! I am going to do that. I since don't have anyone around that can pass me down a starter scoby. I'd been trying to make some kombucha from scratch, l just didn't know how. I'm not going to lie, watching your recipe. l was worried when l saw the scoby looking weird during the 1st week, minute 4:23 😅😂 but the final product gave me so much confidence. Quick question, l accidentally bought distilled water instead of filtered water. Will that make a difference? Please let me know before l ruin it from the get-go😂 My kombucha store bought had flavor because there is no plain bottled kombucha on the shelve. Is that going to affect my starting base scoby? And lastly, before l mixing the tea and the store bought bottle of kombucha, does it need to be refrigerator chilled or room temperature? Thank you. I look forward to hearing from you 😊.
They have them at a lot of grocery stores where they keep the smoothies like Naked and Bolthouse. That would be a good place to look. I’ve bought Kombucha at Aldi, Walmart, Kroger, and Meijer. I’ve even seen them at gas stations :)
Question, I made homemade apple cider vinegar. ( New adventure!) The " mother" in them looks like a scobies...could I remove one/ part of it and use to make kumbucha too? I figured, why make another scoby if what I have would work.
TYM for your video. I can’t find plain kombucha. Is there any particular flavor of kombucha that is starter friendly. Also, can other teas be used in place of black tea? TYMIA
I would still give it some time. There are variables that play into the speed of your kombucha activity, like the room’s temperature. The warmer it is, the more quickly things start to happen.
When I make my first batch of kombucha, I am going to try to flavor it with blueberries, basil, and mint. How do you think those flavors would be? Thank you!
It all had to start from nothing originally, so my thinking is black tea, sugar, filtered, mineral or spring water. Disolve sugar in boiled water, add tea bags wait till cooled, remove tea bags the cover the jar with clean cloth using a rubber band and place in warm dry dark place for as long as it takes to let a scoby form this might take a month or more, then using that scoby and 1 cup of that mixture from the top only follow the usual instructions to brew the tea. To repeat the exercise never add fruit or other things to that main mixture, keeps it all pure and you can reuse the scoby.. Outer layer.. This is therefore the cycle as I see it..
Jane Kay that’s kinda what I was thinking as well. I’m just looking to get into this stuff, just actually ordered my kit and whatnot tonight but I wanted to try my hand at making my own scoby and I wanted to try to create one without kombucha as like you said, it all had to start from nothing originally.
@@Someguyonline7732 Most likely the first Scobby was a result of mixing yeasts with good bacteria I buy the 48 oz bottles then refill them at the spring with water that has some natural good bacteria in it and get scobbies all the time floating in the bottles.
Hi, quick question u havent mentioned on your video, when u make a scoby from scratch, do u need to cover the jar with cheesecloth or it could be with a piece of cloth or towel? please advise as soon as u can since i would like to start making a brand new scoby, thanks
i loved your video, being partially sighted its not easy to see recepies, you have shown me how easy it is, ill have to google to find somewhere to buy it here in the uk.... i look forward to seeing more. thank you for sharing
This is a great tutorial, Tangi. I have never made a new SCOBY but I have friends who want SCOBYs so I can share this video with them. Thanks! Love boochie and love your earrings. 🎉😃katie
I was making both green and black tea kombucha over 30 yrs ago A batch of already made kombucha was never ever used by anyone then as a “ starter “ as its honestly not needed The only thing you need is either a layer of your scoby or as much or little as you want The scoby alone will make beautiful kombucha every time and of course more scoby will be made Interesting how things come back around full circle - sort of
Thanks for the video. How long can you use the starter tea until it's time to throw it away? Also, is there a point where you have to toss the scoby, or do you just throw away old layers? Sorry for the rookie questions. I haven't done this before, but I just bought my kombucha for making my first scoby today. Thanks in advance.
I realize this is from 5mo ago, but, generally for brewing, set aside one-to-two cups of matured kombutcha from each brew to use as starter tea for the next batch. That way you always have "fresh" starter tea. Older scoby layers will stop producing as well, and can be discarded, but since you make a new "baby" every time you make a brew, you'll always have plenty of scobe to work with. Generally, you can keep a scoby "layer" going for about 4 brew cycles before it starts to "age out." But, it's a living entity, so this will vary!
Charlie everything and the red dyed tea tabs too? I guess she did say “don’t get judgy, it’s not organic!” I was successful in making my first SCOBY following these simple instructions. For that, I am grateful 🥰
I had the exact same thought!! I love the vid and channel, but please tell your kids we don't ever put metal in the microwave! I don't know if the water kept the sparks from flying or what...pretty interesting. all in all though a fantastic video. Loved seeing the Kham yeast part and that it's ok to keep going if that happens. Very informative so thank you!
HELP! What should I do please? I abandoned kefir grains for a few months in syrupy sugar water which eventually turned clear and apparently (from the smell) very acidic. When I opened the jar for the first time this morning, it had what looks like A SCOBY; a translucent apx 1/4 inch jelly-like disc that assumed the round shape of the small jar. Does this mean that this 'scoby' can now make kombucha, because it is a disc and not the grains? I placed it in sweet flor de jamaica tea with a pinch of baking soda (the type of thing I used to do with kefir). Unsure whether that is ok also and what else I must do.
You don't need the yeast that sunk to the bottom. That's good for carbonation on the second fermentation. The starter tea is always the clearest possible. From the top of the batch
Im not a kombucha brewer. But if you keep opening the jar every week to check it out you will have more probability for foreign microbial contamination.
Not likely. The tea towel looks like a cargo net compared to grains of rice (microbes), falling through the cargo net. The tea towel is to keep larger items from getting in, i.e. flies and other insects. The beneficial bacteria, yeast, and low ph will keep the bad stuff at bay.
Thank you for sharing your video. I was wondering if I can’t find a store bought kombucha, is it still possible to make kombucha? Thank you in advance.
Lerissa thank you!! My first thought was “well she just radiated her water and tea which KILLS all good things”. Don’t microwave anything that you want to ferment. You kill ALL good things. If you check out other people’s scoby s from start that use boiled or purified water their scoby is but nicer looking.
@@noniabizinezz6867 Clearly you don't understand how a microwave works. It's not killing things with radiation. A microwave in consumer grade products, just excites the atoms which then creates heat, just like a flame does.
@@Resist4 , first i was a USN USMC Corpsman, later a USN Officer. (1976 - 1996, and 1997 to present in civilian healthcare) I have worked in Nuclear, Hazmat and Xray areas, so i might know a little bit more about radiation than stating something from a textbook. Yes what you stated is correct but out of context via making it sound safe. When one works in radiation we wear TLD (measure the rads we have been in contact) devices that are tested weekly minimally and placed in our medical records for LIFETIME, for the radiation 1/2 life is longer than humans live, so it doesn't leave our bodies. We also wear anything from a lead apron to a lead hazmat suit depending on what level of radiation we are working with. NO ONE would go into a room that is radiated similar to what a microwave does even with a triple leaded hazmat suit; which is the max weight suit most people can wear and still move. Food which is microwaved still has low levels of radiation in it. That is eaten. Here is a scary question for you, ever see a radiation testing device sold with a microwave, how does one know if their microwave machine is in tact and not leaking? We have done studies on how smoking decreases our life span, but not anything about food microwaved. Radiation is shown to decrease lifespans, so why no studies on microwaved food? See my separate reply and do the plants test, before stating from microwave machine selling manual.
Dead to Self, Holy shit learn a basic understanding of physics and the different kinds of electromagnetic radiation before you type a load of horse crap. Ionizing radiation such as X-rays or y-radiation is many times more energetic than microwaves. They interact with matter in totally different ways. Also hazmat suits dont protect you from electromagnetic radiation.
Thank you for explaining this process. I've fallen in love with kombucha this winter and my new "habit" was starting to put a dent in my budget. 😳😜 Now I think I can make it on my own. Thanks! 😊
SCOBY stands for “symbiotic culture of yeast and bacteria”. The kombucha liquid is the culture that refers to. You’re referring to the pellicle. (Some people refer this this as a scoby, but it’s pretty much incorrect to spell it in all caps if you’re referring to the pellicle.) The pellicle isn’t what turns tea into kombucha. The bacteria and yeast floating around in the liquid (which you can’t see) is what’s turning the tea into kombucha. You can even throw the pellicle away if you want.
All kombucha is not raw, there's also pasteurized kombucha. And you can use flavored, but it will take longer to brew a batch of clean kombucha. It also limits the flavors you can brew.
Yesterday i just make my new kambuchea tea, but this time am not gonna use the black tea, i will try earl grey which is smells good, i hope it'll work... What do you think of this? Have a nice day!
Kombucha is very, very slightly alcohol due just to the fermentation process- but it is not enough to affect anybody! It is usually marketed as a health drink due to it's health benefits.
There is a very slight alcohol content, however due to it generally being below 0.5% it is considered non-alcoholic. Of course it is a live product which means there will always be some variation, but not enough to make a significant amount of alcohol except in extreme circumstances.
And kombucha is a fermented tea drink, which, due to its fermentation process, has lots of cultures which aid gut health. These come from the scoby (which this video is about) as it feeds on the sugar from the initial tea mixture, turning it into kombucha when it produces those healthy bacteria and yeast cultures. It's called a scoby because SCOBY stands for symbiotic colony of bacteria & yeasts. I hope that answers all your questions (if a bit late)
bambi oliver mold will look moldy lol I know that sounds basic as a description but basically the scoby looks kind of like a dead jellyfish rubbery kind of thing and mold will be like the blackish blue kind of thing you would see on bread or food that has been left in the fridge too long. If you are interested in an exact image just google moldy scoby 😊
yeah, what is called starter tea is basically kombucha that has been left to ferment for a longer time and therefore gets more acidic, which then helps bring down the ph of a new batch, thus creating better environment for the scoby whilst protecting against mold and such
Hi! Well, I did this and I'm on day 4. My batch has lots and lots of bubbles, it reminds me more of vinegar than anything else, so maybe I did something wrong?
I am not criticizing but curious. How does adding a cup of sugar reduce the amount of sweet drinks that you consume? Does the SCOBY convert the sugar into something else.
Great video, thank you for sharing. I've been looking for something like this for quite a while. I edited this post to ask, does it need to be black tea, or can some other kind be used? To the fussbudgets; So much fussing about using a store-bought Kombucha as a starter and trying to claim it's made from scratch. My thoughts are if you make a delicious vegetable soup with purchased vegetables instead of homegrown, is it not still called homemade? People stop spreading so much negativity and cultivate some common sense.
Brand new to the Kombucha making process here and don't mean to be "judgy" but I wouldn't recommend using a wooden spoon to stir the tea as it could introduce contaminates.
Ok scoby done.😊 now I need the next step what do I do with the rest of the starter tea? Its about half a jar. And how do I finesh the kobucha? I completed up to your last step,so the big jar is sitting in its dark corner. What now??
You can grow one out of thin air by leaving out juice to be inoculated by vinegar making bacteria and growing that along. Once you have a good size vinegar mother you can then swap her over from acetic acid producing to lactic acid producing by inoculating the growing medium with lactic acid. Maintaining proper temperature is a must to success.
Once you have added some starter tea and a scoby to your sweet tea, it takes a week to 10 days depending on how warm your house is, and how sweet or sour you want your kombucha. Start testing it after a week and go from there.
You probably don't want to use the kombucha that your original scoby grew in because it will be very vinegary. It makes a really great started tea for a new batch though!
I had to tune out when you said, store bought kombucha... I'm sorry but I don't have access to that... No hate, just wanted to know if I could make scoby without kombucha... Cheers!
Per net search: While Kahm yeast isn't harmful it can indicate that there is a problem with your ferment. Kahm yeast is actually safe to eat as long as there are no molds present and the ferment tests at a pH of 4 or lower. Kahm yeast however can cause a disagreeable flavor or aroma.
Thank you soo sooo much for this video! I finally grew my own scoby and had to keep referring back to this video. Now going to start my continuous batch! God bless you!
No. The yeast feeds off the sugars and artificial sweeteners can actually inhibit growth and kill the scoby. If you're worried about the sugar content, fear not. The finished kombucha will contain very little sugar because it's been consumed by the yeast.
It's 3 Jan 2019. I'm 70. I had never heard the word 'scoby' until today.
You learn something new every day
Me too
Lmaoooo love the comment I’m only 22 and first time hearing scoby
Guess theirs a first for everything 😂😂🤷🏻♂️
It's actually an acronym of: symbiotic culture of bacteria and yeast.
There. You just learned something else.
Scoby doby doo
The title of this video needs to be "how to make a scoby from store bought kombucha" NOT from SCRATCH. This mystery is FREAKING me out. 😭
Raven Matthew you need a starter culture somehow. Easier to use one you know works and is good other than guess.
@@kakashi1234777 but... What if all the kombucha in the world disappeared.... How would one go about making it? That's what I'm wondering and can't find an answer to.
Raven Matthew it’s a mixture of bacteria and yeast. There are thousands of different kinds. If they all died off no kombucha I guess 🤷🏻♂️.
Raven Matthew it’s made up of Acetobacter, Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus, Gluconacetobacter, Zygosaccharomyces. Pretty much a bunch of bacteria and yeast. There is a bunch that is just in the wild. I don’t think we would be around if they all died.
kakashi1234777 Right. But it would be cool to see a video on how to harvest all those organisms without buying an existing kombucha brew. In prisons, inmates are able to brew alcohol. They get yeast by doing stuff like chewing on paper and spitting it into their sugary liquid. Are there more sanitary ways of culturing the organisms used in kombucha? Perhaps by some natural process involving fresh fruits and vegetables? That’s also what I thought this video was going to be.
I just stumbled over your video and want to thank you. Been surching for days to find 'from scratch' instructions. Everyone else already had a scobie. Thank you❣
Thank you!
THANK YOU so much for providing this valuable information. You've taken time to film the process, edit your filming and share your knowledge and it saddens me greatly to read some of the comments. Sadly, there are people who don't consider how much effort and time it takes to do what you so generously do to share your knowledge. The fact that they have questions means they learned something and for that they should express appreciation.
OK, enough of my preaching. I'm recovering from a near death accident and I'm so grateful to those who takes the time to share their knowledge. THANK YOU and God Bless your kind spirit.
I don’t agree using microwaves for heating food. Just my preference. I never use microwave for food.
You can boil the water in your kettle, and make tea!
at molecular level microwaving, heating or inducting or rubbing your palms against each other ...all are same. Heating meang, raising the speed of the molecules of a substance, it doesn't matter how you do it.
I am keeping looking for this scooby from scratch... ends up they always use kombucha.. so if I have not kombucha available in the country I am how do I make it from SCRATCH???
I don’t understand for your scobies having kombucha and how that is bad. Does your country not allow imported liquids? Scobies need a little bit of kombucha in them to stay alive while it ships to you.
There are scobies available on Amazon.
Try to order kombucha online and make your scoby from that. If you cannot get your hands on kombucha or scobies, do not try to ferment tea yourself and Frankenstein yourself a scoby. You will not be able to know what kind of bacteria grows and you can cause great illness or death.
@@kageoashj2912 most of the scoby, bacteria and yeast is in the liquid! It is absolutely important to put it in the tea/sugar mixture or it won't work. My sad experience
You can make a room temperature jar full of strong, sweet black tea ..... cover it with some cloth or coffee filter and within a month or so, a scobie will start forming without any starter culture ..... it does take longer to produce than by adding kombucha liquid but it does work
I used store Kombucha also.... My scoby was absolutely scary looking. It looked like an alien growing... however my Kombucha batch was delicious and its now on its second batch of tea....
alien growing? lmao
I call it an alien as well because it totally is !
@shinyvids k if you see this please explain is this used on the second ferment because I love hibiscus and have a bunch I bought recently..
@shinyvids k thanks for your quick reply.. Now I don't have a Scoby so this with store bought kombucha is alright?
@shinyvids k thanks one more question how much if tea, sugar and water please
What is the Meaning of SCRATCH ?
Is your kombucha flavoured? I read a few people saying it should be natural unflavoured kombucha, but I can't find in my town
just once I'd like to see a title with "make a scoby from scratch" that DID NOT include buying a bottle of kombucha!
Ohhhh please! You need a starter. It takes longer to make a scoby from a starter than from adding a developed scoby.
I don't know about kombucha but the microwave makes crap tea. If you want to make tea, use an electric kettle or regular on stove kettle to make tea. Why would you start a process that takes weeks and be LAZY on step one?
It's not from scratch if you need an already made jar of Kambucha... how was the first bottle made?
thank you
It's not from scratch to me, if she already had a scoby.
Be nice 🙄
I did a google search and found a comment saying that I can use bread yeast and apple cider vinegar in order to create the first scoby. I'll let you know in two weeks I guess
@@loupax im waiting for the update. Some people said vinegar mother is different from kombucha scoby.
This was such a great video Tangi, thanks for capturing all the stages of growing a scoby. In your update video can you talk more about that yeast that was growing kinda funny looking and why you took it out. In interested to learn more about that. This is a quality video addition to the ultimate homestead UA-cam library!
How do u make apple cider vinegar using a scobie. Also can I use an apple cider vinegar scobie to make kombucha or any other fermented product
What do you reserve some of the tea. I also forgot my scoby in a jar in the basement for 6 month. It's huge and it's really clean looking. How long can you leave it and is it safe to start another batch from that?
The mother of all scobys
You can leave your scoby for forever as far as I know as long as it’s in some starter. You want to “feed” your starter each month to give it something to eat. You’ll have fabulous starter tea for when you decide to brew again.
Adorable mommy with natural gray. Love the video. Informative and funny!
All I could think was, "Beautiful!" when you revealed the month old scoby 😂 it turned out very nicely!
Side note: ONLY USE UNFLAVORED STORE-BOUGHT KOMBUCHA....also, filter your tea water after brewing, BEFORE YOU ADD THE SCOBY OR STARTER KOMBUCHA!!
I've been brewing for about 3 years and never filtered my water.
I know this post is older, but why use only unflavored kombucha? Just curious.
is there a way to make scoby realyy from scratch?
as unbelievable as it may sound , some people might not have access to kombucha
This is really cool and I'm going to give it a shot! I live with a spinal cord injury that affects my bladder and kidneys so I drink a lot of kombucha. My wife and I have also just started our homestead journey. We are live streaming the entire process and experience even down to how we are getting our land differently than most others and our daily lives building the homestead. I've just started searching other homesteads and you were the top search result for me with this video!! New sub and I really look forward to what we can learn here!
Wow! Thank you so much for sharing this tip! I am going to do that. I since don't have anyone around that can pass me down a starter scoby. I'd been trying to make some kombucha from scratch, l just didn't know how. I'm not going to lie, watching your recipe. l was worried when l saw the scoby looking weird during the 1st week, minute 4:23 😅😂 but the final product gave me so much confidence.
Quick question, l accidentally bought distilled water instead of filtered water. Will that make a difference? Please let me know before l ruin it from the get-go😂
My kombucha store bought had flavor because there is no plain bottled kombucha on the shelve. Is that going to affect my starting base scoby? And lastly, before l mixing the tea and the store bought bottle of kombucha, does it need to be refrigerator chilled or room temperature? Thank you. I look forward to hearing from you 😊.
Thanks, room temp will work and distilled water is ok as well. Hope it turns out and you like it.
Mine didn't come out good. I will have to start all over. There is film if black mold.
Thanks for sharing. I don’t know where to get kombucha to get a Scoby. Health food store like GNC?
They have them at a lot of grocery stores where they keep the smoothies like Naked and Bolthouse. That would be a good place to look. I’ve bought Kombucha at Aldi, Walmart, Kroger, and Meijer. I’ve even seen them at gas stations :)
Question, I made homemade apple cider vinegar. ( New adventure!) The " mother" in them looks like a scobies...could I remove one/ part of it and use to make kumbucha too? I figured, why make another scoby if what I have would work.
From scratch or not, $3 is less than $15 or whatever you pay for a scoby online
On craigslist and kijiji you can find them for $5, plus you won't have to wait weeks for your scoby to form
@@rivahkillah can you trust buying a scoby from some random individual on Craigslist
I drank half my kombucha and there is already a scoby forming in the bottle, so I'll just grow it out, I'm patient
@@KrazieSevin Perhaps. If you're going to their house and they're willing to drink from some of the starter fluid.
I paid $3 for mine at the farmers market. You over pay
I have attempted this several times, I get a scoby growing but I also have mole growing in a separate area.
Suggestions please
TYM for your video. I can’t find plain kombucha. Is there any particular flavor of kombucha that is starter friendly. Also, can other teas be used in place of black tea? TYMIA
I’ve started one with the Trilogy flavor and that turned out well.
Question, (I hope you respond”) I only find “flavored” kombucha in stores, is that what you are using or “ the unflavored kind”? please!
You can use either, but unflavored is best if you can find it. I have grown SCOBY a from flavored kombucha as well
If home made fermented tea is used instead of kombucha bought from store, the scooby will be produced or not?
Can i still make a scoby even without the store bought kombucha? Cant find one in our place.
Kristine Faith Ocampo you have to have some kumbucha for the scoby to grow or else it will die off
Does it have to be unflavored store bought kombucha to start your scoby or can you use kombucha that has been flavored?
You can use flavored. In fact, I’m growing another SCOBY right now using a flavored kombucha.
@@freedomhomesteadky thank you😊
Thanks for sharing this! I didn't know you can start a scoby from store bought kombucha! You are so pleasant to learn from. Keep it up!
Just a quick question if after the 4 days you don’t happen to see anything, could it be bad or old kombucha? Or should I still wait the 14 days?
I would still give it some time. There are variables that play into the speed of your kombucha activity, like the room’s temperature. The warmer it is, the more quickly things start to happen.
If you're trying to be frugal, shouldn't you be making kombucha from bulk loose leaf tea instead of tea bags?
Depends on where she lives. Around here, loose tea is ridiculously expensive. Unless you buy in bulk, but that requires a lot of money up front.
When I make my first batch of kombucha, I am going to try to flavor it with blueberries, basil, and mint. How do you think those flavors would be? Thank you!
That’s sounds tasty😀
Thank you i wanted to sure that I could make the kombucha this way.
Thank you for the video. Very helpful.
Can you keep using the scoby. If so how do you store it.
You absolutely can! You store it in some of the starter tea.You can store it in the fridge.
So if it's made from "scratch" how do you make a Scoby without Kombucha? Just make some black tea and leave it in a dark place for a months?
No. You need kbucha or scoby.
Tidwell then where did the first scoby come from.
It all had to start from nothing originally, so my thinking is black tea, sugar, filtered, mineral or spring water. Disolve sugar in boiled water, add tea bags wait till cooled, remove tea bags the cover the jar with clean cloth using a rubber band and place in warm dry dark place for as long as it takes to let a scoby form this might take a month or more, then using that scoby and 1 cup of that mixture from the top only follow the usual instructions to brew the tea. To repeat the exercise never add fruit or other things to that main mixture, keeps it all pure and you can reuse the scoby.. Outer layer.. This is therefore the cycle as I see it..
Jane Kay that’s kinda what I was thinking as well. I’m just looking to get into this stuff, just actually ordered my kit and whatnot tonight but I wanted to try my hand at making my own scoby and I wanted to try to create one without kombucha as like you said, it all had to start from nothing originally.
@@Someguyonline7732 Most likely the first Scobby was a result of mixing yeasts with good bacteria I buy the 48 oz bottles then refill them at the spring with water that has some natural good bacteria in it and get scobbies all the time floating in the bottles.
Hi, quick question u havent mentioned on your video, when u make a scoby from scratch, do u need to cover the jar with cheesecloth or it could be with a piece of cloth or towel? please advise as soon as u can since i would like to start making a brand new scoby, thanks
So where is the original scoby from.
Can you drink it now or wait longer?
i loved your video, being partially sighted its not easy to see recepies, you have shown me how easy it is, ill have to google to find somewhere to buy it here in the uk.... i look forward to seeing more. thank you for sharing
Where did you get your jar?
Can I use green tea instead of black tea?
This is a great tutorial, Tangi. I have never made a new SCOBY but I have friends who want SCOBYs so I can share this video with them. Thanks! Love boochie and love your earrings. 🎉😃katie
why do you heat the water and the tea in the microwave? you have a perfectly fine stove infront of you. and maybe even a kettle
My thoughts exactly.
Who cares.
Were a tinfoil hat if your worried about microwaves.
It killed me when she used the microwave😳😲🤢
I was waiting for
Things to spark. There’s staples in the tea bags hahah
I was making both green and black tea kombucha over 30 yrs ago
A batch of already made kombucha was never ever used by anyone then as a “ starter “ as its honestly not needed
The only thing you need is either a layer of your scoby or as much or little as you want
The scoby alone will make beautiful kombucha every time and of course more scoby will be made
Interesting how things come back around full circle - sort of
Thanks for the video. How long can you use the starter tea until it's time to throw it away? Also, is there a point where you have to toss the scoby, or do you just throw away old layers? Sorry for the rookie questions. I haven't done this before, but I just bought my kombucha for making my first scoby today. Thanks in advance.
I realize this is from 5mo ago, but, generally for brewing, set aside one-to-two cups of matured kombutcha from each brew to use as starter tea for the next batch. That way you always have "fresh" starter tea. Older scoby layers will stop producing as well, and can be discarded, but since you make a new "baby" every time you make a brew, you'll always have plenty of scobe to work with. Generally, you can keep a scoby "layer" going for about 4 brew cycles before it starts to "age out." But, it's a living entity, so this will vary!
Is a hot water, yeast, and sugar should make a scoby?
Forget the yeast in your recipe ...... sweet black tea on its own will start to develop a scobie on its own within a month or so
We really just gonna let her put those staples in the microwave????
HAHA! We are.
😆😆😆😆😆😆
Charlie everything and the red dyed tea tabs too? I guess she did say “don’t get judgy, it’s not organic!” I was successful in making my first SCOBY following these simple instructions. For that, I am grateful 🥰
Ahahahhahahhahaahhah! 🖤🖤🖤🖤🖤🖤🙌🙌🙌🙌
I had the exact same thought!! I love the vid and channel, but please tell your kids we don't ever put metal in the microwave! I don't know if the water kept the sparks from flying or what...pretty interesting. all in all though a fantastic video. Loved seeing the Kham yeast part and that it's ok to keep going if that happens. Very informative so thank you!
Time flies like an arrow.
But fruit flies like a scobi.
HELP! What should I do please? I abandoned kefir grains for a few months in syrupy sugar water which eventually turned clear and apparently (from the smell) very acidic. When I opened the jar for the first time this morning, it had what looks like A SCOBY; a translucent apx 1/4 inch jelly-like disc that assumed the round shape of the small jar.
Does this mean that this 'scoby' can now make kombucha, because it is a disc and not the grains? I placed it in sweet flor de jamaica tea with a pinch of baking soda (the type of thing I used to do with kefir). Unsure whether that is ok also and what else I must do.
did you ever get an answer from anyone?? So Curious
You don't need the yeast that sunk to the bottom. That's good for carbonation on the second fermentation. The starter tea is always the clearest possible. From the top of the batch
Can I use store bought flavored kombucha?
Absolutely!
Where did the 1st Scoby come from IF you had NO Starter Liquid?
A naturally occuring event happened, probably by accident ..... tea left in a pot for a few weeks will naturally form a scoby on top
Im not a kombucha brewer. But if you keep opening the jar every week to check it out you will have more probability for foreign microbial contamination.
👍
Not likely. The tea towel looks like a cargo net compared to grains of rice (microbes), falling through the cargo net. The tea towel is to keep larger items from getting in, i.e. flies and other insects. The beneficial bacteria, yeast, and low ph will keep the bad stuff at bay.
Thank you for sharing your video. I was wondering if I can’t find a store bought kombucha, is it still possible to make kombucha? Thank you in advance.
Just a tip, rather boil your purified water on the stove and then brew your tea instead of using the microwave.
Lerissa thank you!! My first thought was “well she just radiated her water and tea which KILLS all good things”.
Don’t microwave anything that you want to ferment. You kill ALL good things. If you check out other people’s scoby s from start that use boiled or purified water their scoby is but nicer looking.
@@noniabizinezz6867 Clearly you don't understand how a microwave works. It's not killing things with radiation. A microwave in consumer grade products, just excites the atoms which then creates heat, just like a flame does.
@@Resist4 , first i was a USN USMC Corpsman, later a USN Officer. (1976 - 1996, and 1997 to present in civilian healthcare) I have worked in Nuclear, Hazmat and Xray areas, so i might know a little bit more about radiation than stating something from a textbook. Yes what you stated is correct but out of context via making it sound safe. When one works in radiation we wear TLD (measure the rads we have been in contact) devices that are tested weekly minimally and placed in our medical records for LIFETIME, for the radiation 1/2 life is longer than humans live, so it doesn't leave our bodies. We also wear anything from a lead apron to a lead hazmat suit depending on what level of radiation we are working with. NO ONE would go into a room that is radiated similar to what a microwave does even with a triple leaded hazmat suit; which is the max weight suit most people can wear and still move. Food which is microwaved still has low levels of radiation in it. That is eaten. Here is a scary question for you, ever see a radiation testing device sold with a microwave, how does one know if their microwave machine is in tact and not leaking? We have done studies on how smoking decreases our life span, but not anything about food microwaved. Radiation is shown to decrease lifespans, so why no studies on microwaved food? See my separate reply and do the plants test, before stating from microwave machine selling manual.
Dead to Self, Holy shit learn a basic understanding of physics and the different kinds of electromagnetic radiation before you type a load of horse crap. Ionizing radiation such as X-rays or y-radiation is many times more energetic than microwaves. They interact with matter in totally different ways. Also hazmat suits dont protect you from electromagnetic radiation.
Thank you for explaining this process. I've fallen in love with kombucha this winter and my new "habit" was starting to put a dent in my budget. 😳😜 Now I think I can make it on my own. Thanks! 😊
SCOBY stands for “symbiotic culture of yeast and bacteria”. The kombucha liquid is the culture that refers to. You’re referring to the pellicle. (Some people refer this this as a scoby, but it’s pretty much incorrect to spell it in all caps if you’re referring to the pellicle.) The pellicle isn’t what turns tea into kombucha. The bacteria and yeast floating around in the liquid (which you can’t see) is what’s turning the tea into kombucha. You can even throw the pellicle away if you want.
What if you didn't put enough starter tea and it was dry before you noticed?
Thanks for sharing how to make Scoby.
Does the kombucha you put in has to be raw?
Florence Leclerc yes! It has to be raw and unflavored.
@@fairyfreak1 update : i found all kombucha are raw! And i tried it with flavoured kombucha and it worked, mama scoby is growing fast :)
All kombucha is not raw, there's also pasteurized kombucha. And you can use flavored, but it will take longer to brew a batch of clean kombucha. It also limits the flavors you can brew.
What does it taste like? Kinda scary but I am very interested in it
I never saw her adding the first 2 cups of sugar...
Joshua Yachouh Get of the metric train
my Big jar of kombucha has been sitting on the shelf for at least two weeks and theres still no scoby?
Yesterday i just make my new kambuchea tea, but this time am not gonna use the black tea, i will try earl grey which is smells good, i hope it'll work... What do you think of this? Have a nice day!
Hi Matt! I’ve not heard of anyone using an Earl Gray for kombucha, but it’s fun to experiment! Good luck!
Dont use earl grey! Has oil in it
What do i do with the scoby that started in the second fermentation?It has fruit in it so i think i should throw it out
This may be a stupid question, but I’ve heard of Kombucha but I have no idea what it really is. You mentioned fermentation... is it alcoholic?
Kombucha is very, very slightly alcohol due just to the fermentation process- but it is not enough to affect anybody! It is usually marketed as a health drink due to it's health benefits.
There is a very slight alcohol content, however due to it generally being below 0.5% it is considered non-alcoholic. Of course it is a live product which means there will always be some variation, but not enough to make a significant amount of alcohol except in extreme circumstances.
And kombucha is a fermented tea drink, which, due to its fermentation process, has lots of cultures which aid gut health. These come from the scoby (which this video is about) as it feeds on the sugar from the initial tea mixture, turning it into kombucha when it produces those healthy bacteria and yeast cultures. It's called a scoby because SCOBY stands for symbiotic colony of bacteria & yeasts. I hope that answers all your questions (if a bit late)
Can use use flavoured kambusha from the store?
You sure can! I just made another one with the mango kombucha. Worked great.
Can you make a scoby using store bought kombucha that has a small percentage of alcohol or kombucha that has a fruit flavors already in it?
This is so helpful! Thank you! New subscriber here!
How do you home sch your kids?Do u hire teachers to teach them at home or how does it work
Most homeschoolers teach their own children. You can order the plans and everything online.
I want to try. How do we know if its mold?
bambi oliver mold will look moldy lol I know that sounds basic as a description but basically the scoby looks kind of like a dead jellyfish rubbery kind of thing and mold will be like the blackish blue kind of thing you would see on bread or food that has been left in the fridge too long.
If you are interested in an exact image just google moldy scoby 😊
Mold can be green, blue, white, black. It is almost always fuzzy. No fuzz= probably not mold.
Great Video!, Does it matter what brand or flavor Kombucha you purchased, or can you use any?
I’ve only used the unflavored kombucha so I can flavor it the way I want without mixing flavors.
So on the second batch you can use the starter tea from the first batch instead of bought kombucha?
yeah, what is called starter tea is basically kombucha that has been left to ferment for a longer time and therefore gets more acidic, which then helps bring down the ph of a new batch, thus creating better environment for the scoby whilst protecting against mold and such
Curious to know, Did you ever make the follow-up video for this? I want to try making it, but wander what to do next. Thanks ☺
Hi! Well, I did this and I'm on day 4. My batch has lots and lots of bubbles, it reminds me more of vinegar than anything else, so maybe I did something wrong?
Sounds normal and good start to me 🙂
I am not criticizing but curious. How does adding a cup of sugar reduce the amount of sweet drinks that you consume? Does the SCOBY convert the sugar into something else.
yes the SCOBY converts to sugar and caffeine to healthy probiotics and acids. most of the sugar is gone by time your are done.
Personally, I would not have used a microwave for this either.
Yes. The kombucha eats the sugar in the fermentation process...
Probiotics, acids and a small amount of ethanol alcohol
Great video, thank you for sharing. I've been looking for something like this for quite a while. I edited this post to ask, does it need to be black tea, or can some other kind be used?
To the fussbudgets; So much fussing about using a store-bought Kombucha as a starter and trying to claim it's made from scratch. My thoughts are if you make a delicious vegetable soup with purchased vegetables instead of homegrown, is it not still called homemade? People stop spreading so much negativity and cultivate some common sense.
Awesome, I was wondering how and where I could get a SCOBY, Thanks for taking the time to make a informative video !
I grew a scoby by just putting some GT Kamboucha in a jar left for 2 weeks in my cabinet and it made a nice scoby
That’s awesome! I didn’t know if that would work or not, but that’s good to know!
I’m going to try that too!
Brand new to the Kombucha making process here and don't mean to be "judgy" but I wouldn't recommend using a wooden spoon to stir the tea as it could introduce contaminates.
Can you use coconut palm sugar is low in glycemic index
and i would like to know that too, but im sure she won't know lol
No. From everything I have seen it needs to be cane sugar. You aren't going to consume that sugar. The Scoby eats it up.
Dont deny the scoby of high glycemic sugar lol
Thank you for sharing your Scoby story!!!!
using store-bought kombucha is not SCRATCH...anyhow nice video and content
You have to have a yeast starter. We got ours out of the store bought and used it for growing our own.
Ok scoby done.😊 now I need the next step what do I do with the rest of the starter tea? Its about half a jar. And how do I finesh the kobucha? I completed up to your last step,so the big jar is sitting in its dark corner. What now??
Just look up "second fermentation kombucha."
You can grow one out of thin air by leaving out juice to be inoculated by vinegar making bacteria and growing that along. Once you have a good size vinegar mother you can then swap her over from acetic acid producing to lactic acid producing by inoculating the growing medium with lactic acid. Maintaining proper temperature is a must to success.
How long do we leave to get Kampucha drink?
Once you have added some starter tea and a scoby to your sweet tea, it takes a week to 10 days depending on how warm your house is, and how sweet or sour you want your kombucha. Start testing it after a week and go from there.
You probably don't want to use the kombucha that your original scoby grew in because it will be very vinegary. It makes a really great started tea for a new batch though!
@@OliveB69 Thanks so much 😍😍
Can I make my own scoby without using the store bought kombucha?
Yes ..... make sweet black tea and after a month or so a naturally occurring scoby will start to form on the surface
I had to tune out when you said, store bought kombucha... I'm sorry but I don't have access to that... No hate, just wanted to know if I could make scoby without kombucha... Cheers!
it must be a tea towel because there must be air in it?
Is there a specific ratio for the Apple cider vinegar and dish so for the fruit fly ketcher
Now i'm just wondering, how come you don't take the tags Off the teabags. i don't think i would want the that brewing in there???
Anni Macca she did take the tags off
because it doesn't matter🐢
I have only seen flavoured kombucha in my local stores, has anyone tried to make scoby from flavoured milk? Will that work?
Per net search: While Kahm yeast isn't harmful it can indicate that there is a problem with your ferment. Kahm yeast is actually safe to eat as long as there are no molds present and the ferment tests at a pH of 4 or lower. Kahm yeast however can cause a disagreeable flavor or aroma.
How is this "from scratch" if you have to buy it sold as a drink as the starter?
Thank you soo sooo much for this video! I finally grew my own scoby and had to keep referring back to this video. Now going to start my continuous batch! God bless you!
NEVER, EVER squeeze the tea bags to remove the last bits of liquid (unless you like the really bitter taste).
I’ve been making tea for 30 years and I always squeeze the bags. I guess I like it a little bitter :)
@@freedomhomesteadky I followed your recipe last night (minus the tea bag squeezing). Anxiously waiting for my scoby to form. Thanks for the video.
My pleasure!
Can I use artificial sweeteners to grow a Scoble?
No. The yeast feeds off the sugars and artificial sweeteners can actually inhibit growth and kill the scoby. If you're worried about the sugar content, fear not. The finished kombucha will contain very little sugar because it's been consumed by the yeast.
@@bizkit22matt thank you. That's what I thought. Kinda like making bread lol
No .... artificial sugars are non fermentable