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I have an apple vinegar scoby, can I make a new batch just w scoby?

How is a scoby hotel different than contiuous brewing?? I mean I get keeping old scobys as insurance tho if u use bootch from hotel isn't that continuous?? Please let me know if I'm missing something.. or onto something!! THANK YOU!!

Thank you ❤

Isn't a scoby an aerobic culture (it needs oxygen and airflow)? Wouldn't putting a lid on it kill it or at least slow the growth?

Is comfrey leaf the same as comfrey root? What I mean is, will the salve have the same healing properties whether I use the root or the leaf? Thanks

Can you replace a few ounces of olive oil with castor oil?

So if you have a dog there's no way to have a kombucha business?

do you have bpd? you have those bpd eyes

Will this still help in healing bones and tendons to mend back after an injury? Thanks.

I thought that you couldn’t use comfrey on an open wound because it could heal the outside before inside the wound and cause problems. I would love to know your experience on this. Thank you.

They taste ok, too. I've eaten a scobie.

No starter?

Useful and fast, thanks 🎉

My name is Liz too ❤

Awww. I always name my scobies ❤. I have Scoby Doo & Scrappy Doo as my basic half black / half green tea batches. My half chamomile / half oolong is Oo la la land.( great at bedtime. Really helps get us to sleep) My half hibiscus / half white is Big Red. My half butterfly pea flower /half oolong is Sebatian and my Jun scoby is Junhilda. I have a small yerba mate batch I'm experimenting with who's name is Mini Mate. We always have so much fun naming a new one when we start a new kind of brew.

Second time, I decided to leave my kombucha in the kitchen I got mold.

How many times can I re-use my kombucha?

I’ve been using brown sugar in my brewing and my scoby looked brown. Is this okay?

Great video. Explained well.

Finally i found this, thank you so much for this video ❤

Hi elizabeth are you well , after 4years i watched your vedeo. I am from india,kerala Gods own contry . Thanks

My kombucha was doing great and then our temperatures started to go up above 35 to 40 degrees celsius and within a day everything was mouldy. Someday I will start to make it again when temps are down.

Love ths idea!!

Can I use the liquid from the scoby 'hotel' from my last batch for a starter tea? The scoby has been in that jar two weeks in the pantry.

What will happen if i drink a moldy kombucha accidentally?

How long did it take to build such hotel ? I just built new 10L jar for this ..

Thanks for the vid!

What happens if you discard the molded scoby but allow the kombucha to form another one and that new scoby does not look moldy??? Just askin for a friend.🙄

Oh yummy I was looking for a new flavor. I was trying to find the strawberry jalapeno but haven't had any luck yet. I find red grapes and rosemary are pretty tasty as well.😄💚🙏👍

Touches hair, then reaches hand in jar to retrieve SCOBY. Perfect illustration as to why it's not advisable to eat from everybody's kitchen. Just gross. SMH

I love how rogue DIY kombucha is 😅 it's alive! It's dead! Wtf is that!? Ooo hmmm! 👁️👄👁️ Let's eat it and see..

Why are youre nice and most ppls looks like a loogie?

I'm a beginner so far I have my first kombucha that I made he is happy he has even gotten bigger and thicker, the one that I'm curious about though and I just discovered is coffee kombucha, but instead of doing caffeinated coffee I mixed it with green tea and natural sugars like coconut sugar and honey we got me looking at videos I checked it I had something on top it's not fuzzy it's not doing anything funky and it kind of reminds me of the first time when I made my first batch of green tea kombucha the only thing that threw me off is the color it's dark brown thank you for making an educational video thank you

What about a jar with an airlock?

Can I use a jar with an airlock for my hotel?

How many days should I wait before my scoby forms out from the scratch?

Why would you need to hold ALL your previous scobys though? It makes a new one every time. I just stuff a couple in a small jar with liquid and toss them after a while to switch them out. Even if you just keep plain kombucha liquid in a separate jar it's still going to back you up if you catch black mold?

What ph meter are you using?

It's actually September where I'm at!! 😮

Oh i added a small vinegar scoby to my buch hotel... and now im brewing vinegar basically...lol its still great tasting but is a lot more like a more sweet less vinegay apple cider vinegar. Lol

High, great video! Definitely gotta film the openings outside...lol I've blown up bottles before during the second ferment process and even just sitting in the fridge waiting to be enjoyed. I've been brewing for 8 years too. but for some reason lately and I have no idea why... zero bubbles. I've been only brewing the first ferment since it's the easiest, and the tea flavor still tastes great. But it only takes 1.5 days until it's not sweet and not acidic. If it's goes more time it gets too sour and if I add some fruit juice to that it gets too sweet again, and still doesn't produce bubbles during that second ferment process which h is also only a day basically... As I'm writing this I'm like.. I'm probably not letting it brew long enough....lol I hope you can help me figure this one out. Thank you so much Liz! 🙏🏻😇🙏🏻

Can I ferment it for three days?

My scoby is dark, is it dead ?? Someone said no and another one said yes. Its still producing bubbles and a baby scoby. Hm

Ew, yuck! Yes, it does!

Oh, no. If I shouldn't put fruit next to my kombucha, I should probably not ferment my elderberry syrup on the table next to the kombucha. Shoot. I had hoped to use the same happy environment to ferment both. I even had the crock pot between everything to keep them happy temperature while I cooked apple butter down. Dang, I did it all wrong!

Thank you for this! It almost looks exactly like mine, except I have a few layers along with the photo you showed. I also have a couple dark snots and tentacles. So relieved, as this is my first time growing scoby after my first bottling of kombucha last week. I used the mother in a hotel, and the 2 babies to make 2 new bottles of first brew kombucha. I needed this short for confidence that my bottling is safe this week.

So I think I got lost in the refilling of the kombucha. I scrolled through some comments to see if anyone did ask. Haven’t found any. What’s the formula to that?

Do you refrigerate the mask? Or just leave it in the cabinet fermenting

Don't touch the scoby with your hands or you'll end up with bad bacteria in it!

I have a question. I had some kombucha that I put in my fridge out in the garage months ago and forgot about it. No lid. I poured out the tea down the drain and rinsed the skoby. What do I do with it now? I have no starter tea because I assumed it was now vinegar. Do I just go buy starter and try this. The Skoby was in the tea in the fridge. Now the skoby is rinsed and in the jug that I cannot get it out of because the top is too small. Help? You seem like an expert.