I loved your video. It was very informative and I loved your choice of background music. 😊 I made my first batch of kombucha last Sunday. I’m wanting to make lemon ginger kombucha.
Very thorough description. I’ve been making my own Kombucha for seven years and I follow exactly what you do. I learned from you that I should discard my older scobies 😊, I didn’t know that. Thanks for sharing your expertise! Much appreciated.
Great vid. You might want to stay away from fermenting in bottles with square corners. Round bottles will hold pressure much better and will not (hopefully) burst. In engineering corners are stress-points, because it takes much more energy to form a corner than a round edge. Therefore, it takes much less energy to fracture.
Please Help! I would like to make Herbal Kombucha, No Green or Black Tea., can you help me with that? BTW you are awesome, extremely easy to listen too...nice video presentation. I really enjoyed your video, and now am excited to learn how to make HERBAL Kombucha with your help.
Hello! Happy you enjoyed the video! When it comes to herbal kombucha, that is something I am not super familiar with, but I have been researching it. Once I get it figured out, I will do a video on it for you. I have a new channel that focuses on gardening, canning, herbalism and cooking. The name of it is Witch Hollow Homesteading. I will put the herbal kombucha video on that channel in a few months once I have it figured out. Thanks for recommending it. I love trying new things. ✌️❤️
Over time pick up a second gallon jar and start collecting pressure safe bottles. And then a third gallon jar. And more bottles. Soon you'll be giving the stuff away.
What a pleasant video! I love the choice of background music. I made kombucha a few years back, then had to stop due to life circumstances. But I’m currently started again. Thank you for the tip about steeping the tea precisely nine minutes. That was something I did not know. ❤ My current favorite F2 is done with fresh ginger, strawberries, & a squeeze of fresh lemon or lime juice.
Thank you so much! You’re a wonderful teacher. I’ve wanted to make kombucha for a long time, but was intimidated, like you, by what appeared to be conflicting information. I do have one last question after the final fermentation and straining do the bottles need to be burped once in the refrigerator?
Hi Wendy. So happy to hear that you have found this video helpful. Once the bottles are placed in the refrigerator, it would be a good idea to burp them one time, a day after placing them in the refrigerator. After that, you don’t need to burp them as the fermentation process slows due to the cold temperature and lack of scoby. Happy kombucha making! ✌️❤️
The original scoby came from a premade scoby and tea that I purchased. Here is a link to the scoby I bought when I was first making kombucha. Fermentaholics Kombucha SCOBY & Starter Tea | Live, Fresh, Organic Starter Culture | DIY Kombucha | 12oz Fresh Starter Tea a.co/d/eLE03X6
So with two gallon jars you can make batch after batch after batch. What if you want to take a break? Is that where the SCOBY Hotel comes in? If so, what do you recommend for this?
I've now made two large separate batches at different times, and both have molded and not created SCOBY. Mine are in clean glass. First batch was left initially out in light because no one said not to do that (ugh). Then I put it into closet once I found out that was important. Still nothing, but it was lower-caffeine (presteeped black). Then I made another batch, full steep black, and held in closet the whole time. About a month into ferment now and still no activity except some mold on top. The tea is NOT organic (thought it was, use only organic normally, but turns out it wasn't - was just reg. Twinings). Is that the issue and no one's videos are specifying that it has to be organic? I do not have a dishwasher so these are not steam cleaned. Should I try straight alcohol spray to extra-disinfect, or is there another issue here? Thanks!
Hello Lindsay. Sounds like you have tried a lot of methods without success, so let me see if I can help. So first let me answer your questions. -the tea does not need to be organic. It just needs to be plain black or green tea. - the brewing batch of kombucha does need to be placed in a cabinet because the bacteria likes the dark. - the ambient temperature needs to be between 65-78 degrees inside the cabinet. Mold will grow if it is too warm or too cold -make sure you are using fabric to cover the jar and not a sold lid as it needs air to prevent mold growth. - when it comes to washing the jars and utensils, I only use a sink with hop soapy water. When I am ready to make a batch of kombucha, i boil water on a kettle and use it to sterilize the jar, measuring up and my utensils. Do not use a towel to dry them. Just let them air dry and if they are still a little damp when making the kombucha, that is totally fine. Okay so first thing, are you trying to grow your own scoby from scratch or are you using a store bought one to make the kombucha? If you are trying to grow your own scoby and then use that to make your first batch of kombucha, I have a really great scoby recipe for you to try. Let me know if you are interested and I can make a quick video of it for you. When the mold grows, what color is it?
@@lifeistrailrunning2538 Thanks so much for your time. I'll try the boiling. Everything else, I am doing. I've used the recipes online that are pretty much all exactly the same and they all use store bought kombucha as starter. If you have a recipe for scoby, I'd be happy to try that too - I don't use Amazon so anything else would be fine. Haven't checked the tea lately so I'll check on colors and get back to you - thanks!
Hello ZoraMae. You can keep your completed kombucha in the fridge for 1-3 months. 1 month would be if you used fresh fruits and fresh herbs to flavor your kombucha. 3 months would be if your used dried herds and flowers like Lavender or Chamomile. You may also notice that the fizziness will decline after 2 months, but it still tastes wonderful. Hope this was helpful. Have a wonderful day! ❤️
You can’t use metal, not stainless steel, stainless steel is only type of metal which is safe, industrial use even stainless steel for first fermentation instead of glass containers..
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I loved your video. It was very informative and I loved your choice of background music. 😊 I made my first batch of kombucha last Sunday. I’m wanting to make lemon ginger kombucha.
You are very easy to listen to
Very thorough description. I’ve been making my own Kombucha for seven years and I follow exactly what you do. I learned from you that I should discard my older scobies 😊, I didn’t know that. Thanks for sharing your expertise! Much appreciated.
I brew my green tea for 20 mins or more . It makes good Kombucha.
Great vid. You might want to stay away from fermenting in bottles with square corners. Round bottles will hold pressure much better and will not (hopefully) burst. In engineering corners are stress-points, because it takes much more energy to form a corner than a round edge. Therefore, it takes much less energy to fracture.
I LOVE the precise directions!! Thank you!!
So happy you find this video helpful. ✌️❤️
Great job explaining the process! Thank you!
Please Help! I would like to make Herbal Kombucha, No Green or Black Tea., can you help me with that? BTW you are awesome, extremely easy to listen too...nice video presentation. I really enjoyed your video, and now am excited to learn how to make HERBAL Kombucha with your help.
Hello! Happy you enjoyed the video! When it comes to herbal kombucha, that is something I am not super familiar with, but I have been researching it. Once I get it figured out, I will do a video on it for you. I have a new channel that focuses on gardening, canning, herbalism and cooking. The name of it is Witch Hollow Homesteading. I will put the herbal kombucha video on that channel in a few months once I have it figured out. Thanks for recommending it. I love trying new things. ✌️❤️
Very good video. I enjoyed watching and will watch again.
I love kombucha but hate waiting for it to be ready 😉
Over time pick up a second gallon jar and start collecting pressure safe bottles. And then a third gallon jar. And more bottles. Soon you'll be giving the stuff away.
Really helpful! Thanks for sharing. ❤️
Thanks you for the encouragement. I make flavors like sorrel. mint & Lemon, ginger, blue berries and mango. I enjoy making and drinking kombucha.
What is the birch that you have added ?
Great tips, thanks
I LOVE this video. 🎉I found you for kombucha but I also trail run. New subscriber here!! ❤ love from Maine
Happy to have you! ✌️❤️
What a pleasant video! I love the choice of background music. I made kombucha a few years back, then had to stop due to life circumstances. But I’m currently started again. Thank you for the tip about steeping the tea precisely nine minutes. That was something I did not know. ❤ My current favorite F2 is done with fresh ginger, strawberries, & a squeeze of fresh lemon or lime juice.
Thank you so much! You’re a wonderful teacher. I’ve wanted to make kombucha for a long time, but was intimidated, like you, by what appeared to be conflicting information. I do have one last question after the final fermentation and straining do the bottles need to be burped once in the refrigerator?
Hi Wendy. So happy to hear that you have found this video helpful. Once the bottles are placed in the refrigerator, it would be a good idea to burp them one time, a day after placing them in the refrigerator. After that, you don’t need to burp them as the fermentation process slows due to the cold temperature and lack of scoby. Happy kombucha making! ✌️❤️
Where did the original batch of tea come from. You hit the scoby and then used 2 cups of that tea. When and how did you make that? I’m confused
The original scoby came from a premade scoby and tea that I purchased. Here is a link to the scoby I bought when I was first making kombucha. Fermentaholics Kombucha SCOBY & Starter Tea | Live, Fresh, Organic Starter Culture | DIY Kombucha | 12oz Fresh Starter Tea a.co/d/eLE03X6
So with two gallon jars you can make batch after batch after batch. What if you want to take a break? Is that where the SCOBY Hotel comes in? If so, what do you recommend for this?
I've now made two large separate batches at different times, and both have molded and not created SCOBY. Mine are in clean glass. First batch was left initially out in light because no one said not to do that (ugh). Then I put it into closet once I found out that was important. Still nothing, but it was lower-caffeine (presteeped black). Then I made another batch, full steep black, and held in closet the whole time. About a month into ferment now and still no activity except some mold on top. The tea is NOT organic (thought it was, use only organic normally, but turns out it wasn't - was just reg. Twinings). Is that the issue and no one's videos are specifying that it has to be organic? I do not have a dishwasher so these are not steam cleaned. Should I try straight alcohol spray to extra-disinfect, or is there another issue here? Thanks!
Hello Lindsay. Sounds like you have tried a lot of methods without success, so let me see if I can help.
So first let me answer your questions.
-the tea does not need to be organic. It just needs to be plain black or green tea.
- the brewing batch of kombucha does need to be placed in a cabinet because the bacteria likes the dark.
- the ambient temperature needs to be between 65-78 degrees inside the cabinet. Mold will grow if it is too warm or too cold
-make sure you are using fabric to cover the jar and not a sold lid as it needs air to prevent mold growth.
- when it comes to washing the jars and utensils, I only use a sink with hop soapy water. When I am ready to make a batch of kombucha, i boil water on a kettle and use it to sterilize the jar, measuring up and my utensils. Do not use a towel to dry them. Just let them air dry and if they are still a little damp when making the kombucha, that is totally fine.
Okay so first thing, are you trying to grow your own scoby from scratch or are you using a store bought one to make the kombucha? If you are trying to grow your own scoby and then use that to make your first batch of kombucha, I have a really great scoby recipe for you to try. Let me know if you are interested and I can make a quick video of it for you.
When the mold grows, what color is it?
@@lifeistrailrunning2538 Thanks so much for your time. I'll try the boiling. Everything else, I am doing. I've used the recipes online that are pretty much all exactly the same and they all use store bought kombucha as starter. If you have a recipe for scoby, I'd be happy to try that too - I don't use Amazon so anything else would be fine. Haven't checked the tea lately so I'll check on colors and get back to you - thanks!
I am day six. . It looks like spider webs. Is this normal.
@@debbieshaul7769 yes, that is normal.
Hello, I'm new to making kombucha. I have one question. After bottling your batch, how long can it will hold after refrigerating? Thank you❣
Hello ZoraMae. You can keep your completed kombucha in the fridge for 1-3 months. 1 month would be if you used fresh fruits and fresh herbs to flavor your kombucha. 3 months would be if your used dried herds and flowers like Lavender or Chamomile. You may also notice that the fizziness will decline after 2 months, but it still tastes wonderful. Hope this was helpful. Have a wonderful day! ❤️
@@lifeistrailrunning2538 thank you very much💗
What would stainless steel do to kombucha?
Stainless steel can kill the bacteria in Kombucha, which is why you want to avoid using it.
You can use stainless steel. Industrial kombucha plants all use stainless without issue.
You can’t use metal, not stainless steel, stainless steel is only type of metal which is safe, industrial use even stainless steel for first fermentation instead of glass containers..