HOW TO MAKE A SCOBY HOTEL
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- Опубліковано 28 сер 2024
- Oh la la, what on earth is a SCOBY hotel?! Here's a quick demo on how to make a SCOBY hotel - something you definitely want to whip up if you are brewing kombucha or jun. It's a good idea to do this just in case something funky were to happen with your brew and you need a new SCOBY to start a new batch. Plus, it's wise to do this just because you will eventually have layers and layers of SCOBYs taking up precious brewing space! Happy brewing!
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I'm about 5 days into making my first ever SCOBY. I ran across one of your videos. They're very detailed and informative. I appreciate the time and effort you put into them. Totally non related and random, but I like your face. You have beautiful teeth, and those glasses are perfect for your face.
Aw thank you, that's so kind of you!!! And aren't those glasses great? I just love them! They were my first pair of prescription glasses and I've since gotten two more pairs of glasses, but I always go back to that pair (even if the prescription should be changed!). How's the SCOBY growing going?!
Kendra Lee I’m in Chicago, so weather has been an issue. It’s been about a week. I see a little something forming on the top of the tea I made, but it’s not quite there. I’m excited but not anxious. I’m. new to fermented foods and drinks. I’ve since made a ginger bug for a ginger beer, and I made some lacto fermented pickles.
How's the scoby growth coming along? If the weather was an issue last week, it should be pretty good now - saw Chicago was 80 yesterday and getting pounded with storms! I need to look into this ginger bug - have heard a lot of people doing this recently. And I'll be growing lots of cucumbers this summer, so need to learn about pickles pronto!
Kendra Lee hi,
Yes we finally had some warm days. I should be using these days to plan out what I intend to grow, but I’ve been lazy ☹️. I checked on my Scoby the other day. It finally grew. It’s about 1/4 inch or so. I was going to let it continue for the rest of the week. But everything looks fine. No mold or other irregularities. So I can say that you can get results by brewing some tea and adding store bought Kombucha (I used GTS original flavor). The ginger bug project works well too. The hardest thing is “feeding” it everyday, but it’s forgiving. The pickles are harder than I thought. I’m not getting that “Vlassic” taste, but at the same time I’ve never tasted a naturally fermented pickle. So maybe the flavor is there, but I’m expecting something super vinegary.
So glad that you are having success with growing a scoby! My original scoby that I got nearly two years ago in California just does not seem happy to be in Wisconsin - think I may have to grow a new one. For the lacto-fermented pickles, did you just use a salt brine? I totally understand what you're feeling with these pickles. I did a class in CA about salt brine pickles because I heard that they were healthier than vinegar pickles (more bacteria, I think) - and when I tasted one of the teacher's pickles, I was like, "WHAT IS THIS?!" I had never had a salt brine pickle before, only vinegar pickles! It's definitely different. I think I'll try both types this summer! Keep me posted on your fermenting explorations. I gotta look more into this ginger bug thing!
What about a Scoby Motel? The cheaper version? Hehehe
HAHAHAHAHAHA LOVE THIS COMMENT! My scobys are pure class, thus the fancy hotel!
Hahahahaha that is so funny 😂
what is the ratio of sugar and tea of the sweet tea added in the hotel? Thanks
Does the jun scoby hotel last as long as a kombucha one? I feel like it’s pretty lax overall. Thanks a bunch for the video!
I was going to add that I did make my first batch and it turned out really well and strangely had a stomach ache this morning which is rare for me and I had a glass of this and I think about maybe between seven and 10 minutes later my stomach was feeling much better and I think that bloating and distention went away after about a half an hour. #NewThingsIn2020 #MissStarletteFever
So glad to hear it!!! Kombucha and jun are amazing!!!
I have a hotel for both and the scoby’s are so clean and beautiful! Thanks for the video Kendra!
Oh good! My kombucha SCOBYs have been looking a bit sad lately, so I actually gave them all to a coworker to feed to her chickens! Hoping I get some beauties from the jun hotel and will have to start a kombucha hotel again soon!
I love your videos you are the reason why I started brewing kombucha
Awww, thank you! So cool!
I mainly watch your videos, cos i think youre really gorgeous 😍 And that awesome natural smile JUST cheer me up 😁
Thank you so much!! Have a lovely day!
Wanted to know where you found your vessel? or where you bought it?
For the scoby hotel, I just use a gallon glass jar - I ordered a set of four off of Amazon, but if you know anyone who works in a restaurant or bar, ask if they will save you one (I worked at a bar once upon a time and olives and cherries came in glass jars). For the actual container that I brew in, I believe it's 3 gallons and I got it off of Amazon. (If you go to my "How to Make Kombucha" or "How to Make Jun" videos, I have links for everything in the description section!
thank you for the great video!
Looks easy. I tried the same today. Lets see what will happen 2-3 weeks later.
You will probably have a nice layer of scoby on top!!! Let me know how it turns out!
Hi Kendra! I have a question. Do you use distilled water? Is distilled water from a plastic jug toxic to my kombucha brew? Thanks!
i did try add holy basil tea
Oh interesting, how did it taste?
I’m here confused thinking what is a June Scoby, I live in the UK
I’m slightly confused 🤷🏼♀️
Q does it go in the fridge after or stays on the counter? Q so I just put the Scoby piece into a jar and then put a little bit of liquid on it from the brewing I made?
I leave the hotel out at room temperature. And yes, that's basically it for a hotel - put the extra scobys into a jar, along with some of the brewing liquid, cover it and you're good to go. I like to add some fresh sweet tea about once a month to feed the hotel.
What is Joon? June?
so you store the hotel in a refrigerator or at room temprature?
Room temperature! Be sure to feed it every few weeks, too.
What is June?
Hi kendra, thanks for the demostration, it helps me in understanding. May i know if i want to add more to the scoby hotel after new batches, do i just add them in right away or should i add in some liquid from the new batch as well?
Yup, you can totally just add in new scobys from time to time. What I suggest is to just feed your hotel once every few weeks with a couple cups of fresh sweet tea (whenever you start a new batch, just take a couple cups of your sweet tea off and feed the hotel).
thanks. so, do you then refrigerate? also, could you screw a lid on at this point?
I never put my scoby hotel in the fridge - just leave it out at room temp with a piece of fabric over it. I'd suggest not putting a lid on it because you want some air flow in there. And make sure that you feed it every few weeks with some fresh sweet tea. AND if it looks like things are drying out, absolutely add more sweet tea (or even add some brewed jun/kombucha) because if all of the liquid is gone, the scoby can develop mold and then you have to dump the whole shebang (this happened to me a few months ago, did a video on it, and it was NASTY - scoby mold is no joke).
@@crazykenz4203 thanks for your reply.
I wish it. Us be covered with a lid . That’s what i don’t get having lots of scoby s
Very interesting. I just started a continuous brew kombucha and I have a question. When I add the sweet tea after using some of the kombucha, do I just pour it on top or do I lift up a side of the scobie and pour it under there? I can’t find out the proper way to do it. I thought I’d go to the expert for advice. Thanks So much.
Aw Cheryl, you are so sweet calling me the expert! :D Regarding the continuous brew and how to add the sweet tea - I don't think it really matters, just dump it in! I looked in The Big Book of Kombucha to see if they said anything about this and I didn't find anything (they just say to add new sweet tea - but no rhyme or reason on how). Maybe push the SCOBY to the side and pour it in there, just to make sure it's under the SCOBY? I don't do a proper continuous brew myself (I brew in batches and then take off the finished kombucha through the spigot), so I couldn't say for sure, but I guess I would try to disrupt the SCOBY as little as possible (but SCOBYs are pretty resilient!). Keep me posted on your brewing progress!
Kendra Lee thanks ! I have the Big Book of Kombucha also and couldn’t find a definitive answer but will do as you suggested. I appreciate that you answered my question. I have a hotel going also so need to feed as it’s been over a month!!!
I would reckon that if the Big Book of Kombucha didn't have a specific recommendation for adding in sweet tea, it probably doesn't really matter (Hannah Crum is my kombucha expert - I met her back in October at a fermentation festival - oh man, I was so excited!!!). Yup, give that hotel some loving! I need to name my hotel...when I first made one in California, I decorated it and wrote "Welcome to the Hotel California" - hahaha, but now I'm in Wisconsin...need to think of something creative! Have a wonderful weekend!
I tend to give it a light stir after all the new stuff is in, with my designated wooden spoon, has been well so far.
Oh my goodness? This is so helpful? Thanks for the information?
I am making my own Scoby from tea and kombucha… When my Scoby is done growing and I’m ready to make my first batch of kombucha… What do I do with the liquid that the Scoby grew in?
What did you end up doing with it? I made a 2nd fermentation flavored with juice batch with mine. Decanted into individual serving size smaller bottles (repurposed GT's ones).
That is not a s.c.o.b.y it is the mother or mushroom s.c.o.b.y refers to an action (verb) not a (noun) a s.c.o.b.y is not a thing I have watched several kombucha videos and everybody gets that wrong you do not need the gelatinous goo to make the drink just the starter fluid the mushroom that develops is a sign that the you are getting the reaction or fermentation that you want you do not need to keep a "scoby hotel" you need to keep is the starter liquid next time you make kombucha try it with out using the mushroom you will get the same result you can keep the starter fluid in an air tight bottle and from time to time add the tea and sugar mixture to it to keep the culture feed kind of like you do with a sourdough starter
Hello, if we get bubbles on the surface in the 1st ferment after 4 days is it safe to brew and drink from it.
Yup, totally safe to brew and drink!!!
Hi Kendra. I was wonderring where to buy spigots to replace the plastic ones that usually come on big glass jars. Thank you. Regards from Slovenia.
I buy stainless steel spigots from Amazon - there should be a link in the description section of some of my other kombucha videos. I think Amazon should ship to Slovenia, too! Just make sure you get stainless steel spigots - other metals can be very reactive.
@@crazykenz4203 Thank you.
why is the video screen black . I can see you along the time line in a little square??
There might be an issue with your browser? When I click on the video, it's fine (but I have had this issue happen with UA-cam at random points in the past). Is it working now?
Hi Kendra! Love your videos. I know this is 3 years old but have you heard any research on how pellicles (the white disc often called a SCOBY) is not actually needed to brew? Just need live kombucha culture (starter liquid). The new brew will make it's own pellicle, as it is a byproduct of the process. Do you have any thoughts on this? I'm wondering if it's kombucha companies just trying to make money off a waste product!
Hi Ryan, thanks so much for the comment! You definitely can grow a scoby from some live kombucha, but I think to really get things brewing, you may need the scoby. It's an interesting concept you bring up, though - like, does the scoby actually do anything or is it the starter liquid that's doing everything and the scoby is just the by-product? My guess is that the scoby is necessary, and if not necessary, it certainly speeds things up a lot.
I think if kombucha companies were trying to make money off of this excess by-product, we would hear more about the really big companies (GTs, Health-Ade) selling scobys (which wouldn't be in their interest because then people would make their own brews instead of buying commercially produced kombucha). There is a local company here in Madison, WI called Nessalla and they grow scobys for another local company called The Kombucha Shop (they sell kombucha-making kits and accessories and were actually on Shark Tank!).
I'd be very curious to know what the big brands are doing with their extra scobys, though - are they composting them, throwing them in the trash, using them for something else? I've seen some stuff recently about using the scoby as a replacement for leather. I bet we will be seeing unique foods like scoby fruit leather or scoby sushi in the next ten years!
A big question, the scoby hotel needs to be in the feidge or out? Hah
Nope, leave it out at room temp!
@@crazykenz4203 thanks! ♡
Does it matter if your scoby is folded inside the hotel? My brewing vessel is much larger than the hotel
Nope, not at all!
how do you prevent your scoby hotel/starter tea from turning to vinegar?
In the scoby hotel, it will naturally just turn to vinegar as the scobys eat up the sugar/honey. You can keep adding in sweetened tea (every month or so) to feed the scoby. It's fine to use a couple cups of that super sour liquid as starter liquid when brewing, no worries! It usually takes a couple of batches for everything to get really going anyway, so no worries if the liquid is like vinegar.
Okay...thanks! i was wondering and worried because i read and seen videos to not use vinegar to start a scoby or in a starter tea. I guess once a scoby is done the right way from the beginning its not a concern.
Hi Lawrence, so I def wouldn't use some type of vinegar that isn't kombucha vinegar - you will sometimes read about adding in apple cider vinegar, but I wouldn't recommend this. There are things called vinegar eels that can form in kombucha if you use raw apple cider vinegar. If the liquid from the scoby hotel is added, though, it should be fine.
If you do not have a Jun scoby can you use a Kombucha scoby to create Jun
I have heard that this works, but haven't done it myself. Doesn't hurt to play around, though - just let me know what you find out!
Yes I use honey and green tea on my old black tea and white sugar kombucha Scoby ... it works it taste like champagne very bubbly ... yum
I tried it and it was so bubbly and light. it tasted very good
Good to know! So glad it worked for you!
Would you put an eggshell in? Would that increase the calcium content?
I never add anything to the hotel (motel!) except for fresh sweet tea now and then.
I'll be receiving a scoby with starter tea tomorrow but I'm not quite ready to brew yet! How do I keep the scoby healthy until I start a batch of kombucha??
If the scoby is in a little bag, I would just leave it in there for a few days. If it's going to be longer than a week, I would mix up a little bit of sweet tea and put that and the scoby in a jar. But really, you should be ok leaving it in the little bag it comes in for awhile. There are plenty of kombucha kits out there that have scobys that are packaged up for a relatively long time, so i wouldn't worry too much about it!
My scoby hotel is full 😁
I'm waiting for growing season! Tomatoes are supposed to do well with scobies, very well - I shall find out 😉
Oh please let me know how your tomatoes do with the SCOBYs!!!! I sometimes give my worms a chunk and they always seem to eat it. My tomato seeds have sprouted and look excellent, and the peppers just started to pop up, too! Can't wait for my garden! I just cleared out my kombucha scoby hotel and gave them all to a coworker with chickens - she said they seemed a bit hesitant to eat them, but she thinks they'll get more into them (I think they probably taste very vinegary, so the chickens might be weirded out by that!).
Kendra Lee I just cut up a thick chunk of scoby that grew in my bottled kombucha and put it in a volunteer tomato that is plagued by white flies, also showered it. I really hope it will recover!
Chicks and dogs supposedly like scobies, may be your friend's need to aquire a taste for it? Lots of homesteaders add acv to their chicken water, of course that's less strong than a scoby. I have neither dog nor chickens 😕 so I can only pass on what I read/hear. Did she cut the scobies into smaller pieces? But I will take some of mine and take them to where I get eggs, thanks for the tip😊
How did the tomato plant end up with the kombucha? When I went to Fermentation Fest in October, I heard a guy talking about how he added kombucha to the water of his horses or cows (can't remember which) and he said that their coats were so shiny and they were very healthy. I'm not sure how my coworker fed the scoby to her chickens, probably just gave them a big chunk. I have cats, but have yet to try scoby on them (they are very finnicky ladies). The worms seem to love it, though!
Kendra Lee the plant is hanging in, we need a bit warmer weather!!!!
Oh gosh, I understand you there - we have a winter weather advisory this weekend in Wisconsin - it's the middle of April, for crying out loud!!! (But it's all good - I have plenty of seeds to plant inside today. :D )
Hi, do I have to take out some of the tea from the hotel and put fresh tea every 6 weeks?
I would recommend it, yes! You may end up with some of the liquid evaporating, though, so you might not even need to take out liquid. It's just good to feed it every now and then. :D
Kendra Lee thank you
Where do I get the scoby from ???? Or how to make the scoby to begin with ,,can some one tell me please ?????
If you want to make kombucha, ask around to see if any of your friends brew kombucha. There might be facebook groups or craigslist ads that talk about sharing scobys. You can always order a scoby, too - I like Kombucha Kamp (be careful of ordering scobys from Amazon or Etsy). There is also another place called The Kombucha Shop and I have heard good things about them. You can also grow your own if you have access to commercially produced kombucha. Make some sweet tea - I'd suggest using about one quart of water, 1 - 2 tablespoons of tea, and a quarter cup of sugar. Then add in a bottle of kombucha and let it do it's thing. You should start seeing a thing layer after a few days. Also, check out The Big Book of Kombucha - such an amazing resource for all kombucha-related questions.
Can you still use the tea in the hotel as a starter if it got very acidic?
I think so, but make sure you have a healthy piece of scoby to go with it. And just know that the first batch or two might be a bit funky tasting. If you are starting off with really acidic starter, the first batch or two may seem quite sour and maybe won't get bubbly. Just keep going and it will eventually even out.
@@crazykenz4203 i guess, if you had an accident and you need to start over, you will need to use the hotel fluid and a scoby from the hotel to start.
Soooo....I “filtered” my water and after I did so I saw that my filter does not remove chlorine....everything still looks ok....I’m on day 3....what issues could I have?
You will probably be ok. I think if it starts to smell a bit funky, that might be an indication of a problem with the chlorine. I've been brewing with chlorinated city water since I started brewing and didn't have a filter that removed chlorine for about the first two years (now I have a Berkey system, which apparently removes chlorine). I never had any issues with chlorine!
Get a zero water
This might be too late, but when I started brewing I didn’t know to use filtered water and so I didn’t! I was successfully able to grow a Scoby and have been growing many more. Where I live the water we get has chlorine and fluoride and I have had not problems at all. Hope this helps, it’s really not something to be stressing about too much and it will be ok! 😋😋
Hi Kendra. I love your videos. Please answer two questions for me. why would you ever need a scoby hotel? I am under the impression that everytime you make a new batch of Kombucha, You will create a new layer of Scoby. So if I plan on make 20 batches of Kombucha in a year, I should never need 20 Scobies to make future batches of Kombucha. So I use the New or old Scobies to make futures batches of Kombucha? Should you ever cut large scobies in half?
My first batch is not looking good at all. It is NOT a solid gooie, undercooked pancake looking thing.! It is Not solid like flan. It looks like its sick. Mold growth, or spots, some scoby here and there. It really looks like a spinach pizza. Should I through this batch out? It does smell very vingery. Ok, OK, it looks like dog vomit. Help! today is September 1, 2020. Help
Hi Bryan, thanks so much! It's good to have a scoby hotel in case something funky happens to your main brewing vessel (mold, an insect gets in) - that way you can clean out your main vessel and start out fresh with a new scoby! Eventually you will need to remove layers of scoby from your main brewing container - so you can either add this to your hotel or toss them (or compost them, like I try to do). Eventually the hotel does get full, so that's when you clear out some of the scobys. It's also nice to have extra scobys on hand in case friends want to start brewing.
Regarding your current batch - where did you get your scoby and starter liquid from? How long has this batch been going? The spots that look like mold may actually just be some spent yeast or tea. What color are the spots? Mold is usually either green or black (if it's kind of brown, it's probably yeast or tea). The first few batches are pretty fussy, so don't be discouraged. Feel free to send me a pic through Instagram's messaging feature - I'm @kendralee42.
@@crazykenz4203 Thank you. I clearly understand. What is your favorite flavor of #2 fermintation? and how do you make it?
My absolute favorite flavor is pomegranate. I buy fresh pomegranates and remove the little seeds (called arils), blend them up, then strain that liquid through a nut milk bag to get just the juice. I use about a half cup of this juice for one gallon of jun. SOOOO GOOD!
So strange it’s like different language, scobie, hotel 🏨?! And June?! What?!
Oh yeah for sure, the lingo is definitely weird!
Hi! What are those strips on your jar?
The black strips are temperature strips! Otherwise I put masking tape on my jars for whatever random notes I have.
Hi there, can I make June with kombucha starter?
I've heard it's possible, but I've never done it myself. Read through the comments on some of my jun videos - a lot of people have asked the same thing and some have also shared what they have done. Lots of good ideas in the comments!
Kendra Lee cheers!
Can u use a kombucha Scoby to start making Jun?
I've never actually done this myself, but I've had a lot of people comment on my various jun and kombucha videos and they've had luck doing it! Let me know if it works out for you and how you do it!
Thank you :)
So basically, what I am learning is that a SCOBY hotel is basically a place to grow more SCOBY disks??? For some reason, I had it in my mind that it was just a holding tank for SCOBY disks that were created from other full batches of kombucha. Do I have that correct? Please feel free to slap me silly with your knowledge. ;-)
Hi Matt, so a scoby hotel is mainly to hold scobys, but because they will be in there for awhile, a new layer of scoby will form (and this new layer is usually really beautiful and thick and perfect!). Just make sure you feed your hotel every month or so - if you do this, you are bound to get some nice new scoby growth.
Hi Kendra.... thank you for your reply. I have started my own scoby hotel and I did get some growth off of the couple that I had in there. Can you touch upon the difference between leaving it covered so that air can get in versus using the lid so that it stays sealed. I've noticed that some people on UA-cam talking about putting their scoby hotel in a dark closet and sealed. At the present time I have my scoby Hotel covered with a cloth and rubber band. Do you know the pros and cons versus each way?
Hi Matt! I just looked up info on scoby hotels in the Big Book of Kombucha - that only mentions covering it with a cloth and rubber band (no mention of an actual lid). I've only ever had mine covered with a dish towel and band, as well. I think it's probably better for it to have access to air, but not really sure!
Thanks Kendra! Guess what?.... I just got that book the other day. I've barely begun reading it, but I'm looking forward to becoming a bit of an expert as time goes by!
YES!!! That book is excellent and Hannah Crum is sooooo cool! Met her in person last year at Fermentation Fest and she was so sweet. Haha, I was kind of speechless, I was like, OMG you're Hannah Crum, I love you, I make kombucha, please sign my book hahahahaha. Good thing my hubby was there to help the conversation out and make me not look like a total dummy!
I was trying to digest the info here cause I'm very interested in my first batch of kombucha but I for the love of God can't pay any attention to your beautiful face 😊 okokok I'ma try again and maybe leave something constructive here thanks for the content!
Hahaha Adrian, pay attention!!! Good luck with the kombucha-ing!
Is the smell of the hotel supposed to change mine doesn’t smell sweet it smells off and I’m afraid its contaminated
Does it smell like vinegar? If so, that's totally normal. What does it smell like?
Kendra Lee like bad vinegar idk. Kinda like a eww smell. Idk what a scoby hotel is supposed to smell like so maybe its normal. What does a contaminated batch smell like????
Well, a scoby hotel will definitely smell a bit funky because you're just letting the scobys sit in there with sweet tea. The scobys eventually eat up all the sugar in the tea and turn the liquid into vinegar. When I have a scoby hotel going, I generally add new sweet tea every 3 - 4 weeks. By the time I feed the hotel, it's definitely getting to be a pretty potent vinegar smell.
With that said, how do the scobys look? Does anything seem weird? Mold?
3:40 bizarre to see this sludge weird aliens placenta that we put in a drink... yummy.
Haha, yup! You can filter that stuff out or drink it.
What is a scoby June?
Jun is another fermented drink, similar to kombucha, made with green tea and honey. It uses a SCOBY, just like kombucha does, but it's a slightly different culture than a kombucha SCOBY.
Thank you so much for taking time to answer me,
You bet!
Alright that second go was a bust also, embarrassingly my mom was yelling at me and I missed it but. 3rd time... 3rd time.
😱😱😱😱😱😱😱😱
Haha, yeah, it's pretty weird!
Will you be willing sell me a June scoby.
Unfortunately not, but I'd definitely recommend Kombucha Kamp for jun scobys - that's where I got mine and they are excellent!!!
This stuff looks so weird. :D
Haha, yup, I think that every time I make a batch of kombucha or jun or go into the scoby hotel!
So you just have to leave the scooby in a glass container, fill some finished product in,then cover it.....
That's basically it. Just feed it some fresh sweet tea every few weeks and you're good to go.
Секси teacher
Any tricks for cleaning your spigots when they do clog up?
Well, if it's a really bad clog that you can't clean out just by sticking your hand in and pulling out the scoby bits, I'd suggest to completely empty out the vessel and give it a thorough scrubbing. There are tiny little brushes that can fit into the spigot to help clean them out, but toothpicks also work well for digging out scoby. I like to give my vessel a solid cleaning every 4 or so months, and it seems that the spigot doesn't clog up too much if I do this regular cleaning (but jun scoby tends to fall apart more easily than kombucha and I usually just end up yanking it out of the spigot by hand).
I'm having issues ordering the tea you recommend...... any insight? Not available on Amazon from what I can see.....?
This is the green tea I always use - fave.co/2Je7Lxq - let me know if this doesn't work!