I love this stuff! Because I drink so much, I'll have 3 different gallons going in stages. Every 4th or 5th day, I'll start another batch, so I never have to wait more than a day or two (depending on how long my second fermentation takes).
@@ironrose888 I make mine in one gallon jars. While I enjoy it unflavored, lately I'm REALLY enjoying exploring new flavor combinations. Using a combination of fresh and frozen fruit, lemon, lime, ginger. It doesn't seem like it's possible to make a bad batch! Enjoy.
@@Leelalicious I have tested Kombucha once in my wife & thought it was complex 2 brew it. I only need to know 2 grow Combucha @ home & am set 4 life coz I looooooove brewing. Is Combucha's effect same as KEFIR, natural Yoghurt or fermented milk? I only use those 2 build my microbiome. I just grew up drinking & liking it buh afew months ago is ehen I got 2 know it's benefits. Now that Ur adding 2 the list,am glad. Thanks From 🇰🇪,Africa. Stay healthy & blessed Y'all.
Hi! Thank you for sharing these tips! I just grew my Scoby (yay!) following your instructions and I'm ready to brew my first batch of Kombucha. Can I use the liquid in which I grew my Scoby as a starter tea or should I rather use store bought raw kombucha as a starter tea?
Very nice explanation so easy in both parts infect i am more interested to make scobby to use as a fertilizer for my garden n h.plnt thnku so muchwe got hooked on kefir so didn't pay att to kombucha
Interesting to hear about the scoby as garden fertilizer. I would love to know more about that. I also recently got back into making milk and water kefir. I love them too. They finish much faster the kombucha for me, so it's great to have both while I wait on my kombucha to finish.
I just grew a scoby from ginger store bought raw kombucha . It’s white and floating on top of the liquid. Can I use that liquid as a starter tea? Thank you very much your videos are quite helpful💖😊
Unfortunately the scoby culture lives on sugar. So a sugar-free sweetener won’t work. However most of the sugar in the tea will actually be used up by the bacteria during the fermentation process. The longer you let it ferment the less sugar it will have. The exact amount will vary depending on time and temperature. So if you need to know exact amounts, you could test your kombucha with a refractometer to measure sugar levels
You can test the sugar level with a Hydrometer or Refractometer. Using a little bit of math it will give you either a Brix or Specific Gravity (SG) reading this you can convert into Grams of Sugar per Oz of Fluid. I have both and the easiest one to use is the Refractometer, because uses less liquid. I use this for my mead and wine making then started using for my kombucha. Best of luck to your Trials. @moppieawsomeB
I’m also T2 diabetic and I usually drink kombucha earlier in the day when I’m more active instead of drinking in the evening before bedtime. I don’t want really high blood sugar in the morning. 😢
Vinegar mothers produce from the spontaneous fermentation in the vinegar making process (meaning from naturally occurring bacteria on the fruit, if that's what you are using for the vinegar, and the the air). Kombucha is a very specific symbiosis of specific bacteria and yeast. You can use vinegar mothers to kickstart your next batch of vinegar. Even a kombucha scoby can be used for vinegar making. But not the other way around
@@Leelalicious Thank you for this reply - it's a shame, but I'll take your advice! I just started yesterday my first batch of Sauerkraut, using your video! Danke!
I poured vinegar from another bottle into the mother left in a finished bottle, thought it would enhance it. It does make it cloudier but I bet it is more nutritious. Anyone any thoughts?
I fermented my kombucha for only a week and the alcohol level got to 15% (measured with a refractometer). I am not sure what I'm doing wrong. Is it possible that the temperature where I ferment it is too high? Any other reason?
@@asdfgh4375 honestly that seems incredibly high. I wonder if somehow you have a yeast imbalance in your brew or scoby. Those who intentionally brew hard kombucha with higher alcohol content do so by introducing champagne yeast. And even then alcohol level is around 4-7%. What is the taste? Does it seem very alcoholic? Maybe you need to start over with a new scoby and starter kombucha
@@Leelalicious I drink it after the 2nd fermentation, and it has a tart and a bit alcoholic taste. I've tried fermenting at a lower temperature, but there was no change in alcohol levels. I have started a new batch with the same SCOBY a few times, and after 2 days od fermentation the alcohol level is at 7-8%, then it keeps rising. I'll try again with a new culture. Thanks for taking the time to answer + your videos are very clear and helpful. :)
It would work but most likely the Kombucha will take longer to ferment fully. I would start with making a 1/2 gallon batch. Reserve 1 cup from that and then continue with brewing 1 gallon
My last batch molded and I decided to review what I’m doing before making another batch. I used a scoby from the internet but I think my jar might not have been cleaned enough 😢
Oh no, sorry to hear it molded. I only had it happen once when I moved and I think the cover came undone to let in some contaminants. Hopefully you have more luck with your next try.
It's a sign of very good and active kombucha. Because you still have the same components of kombucha plus air contact at the surface. You can simply strain it out when pouring. If you read the comments in part 1 of the series, there are many people who would be jealous at how easily you grow a scoby. Not everyone has success with it
I love this stuff!
Because I drink so much, I'll have 3 different gallons going in stages. Every 4th or 5th day, I'll start another batch, so I never have to wait more than a day or two (depending on how long my second fermentation takes).
That's an awesome plan when you love kombucha that much!
How big are the jars? Are you using gallon sized jars? I might need to be drinking more kombucha. 😮
@@ironrose888 I make mine in one gallon jars. While I enjoy it unflavored, lately I'm REALLY enjoying exploring new flavor combinations. Using a combination of fresh and frozen fruit, lemon, lime, ginger. It doesn't seem like it's possible to make a bad batch!
Enjoy.
@@Leelalicious
I have tested Kombucha once in my wife & thought it was complex 2 brew it. I only need to know 2 grow Combucha @ home & am set 4 life coz I looooooove brewing. Is Combucha's effect same as KEFIR, natural Yoghurt or fermented milk?
I only use those 2 build my microbiome. I just grew up drinking & liking it buh afew months ago is ehen I got 2 know it's benefits. Now that Ur adding 2 the list,am glad. Thanks
From 🇰🇪,Africa.
Stay healthy & blessed Y'all.
@@ElizabethMaina-l2x yes kombucha has great probiotic benefits similar to kefir and yogurt! So glad you enjoy it
Hi! Thank you for sharing these tips! I just grew my Scoby (yay!) following your instructions and I'm ready to brew my first batch of Kombucha. Can I use the liquid in which I grew my Scoby as a starter tea or should I rather use store bought raw kombucha as a starter tea?
Yay congrats on successfully starting a scoby! You can use the “growing liquid” as starter tea. It’s already proven it’s awesome Kombucha activity
Thank you!
Can you suggest what should I do with the rest of growing liquid?
@@mararamafilms if it is tangy and acidic enough you can use it like apple cider vinegar in cooking or salad dressings
Very nice explanation so easy in both parts infect i am more interested to make scobby to use as a fertilizer for my garden n h.plnt thnku so muchwe got hooked on kefir so didn't pay att to kombucha
Interesting to hear about the scoby as garden fertilizer. I would love to know more about that. I also recently got back into making milk and water kefir. I love them too. They finish much faster the kombucha for me, so it's great to have both while I wait on my kombucha to finish.
I just grew a scoby from ginger store bought raw kombucha . It’s white and floating on top of the liquid. Can I use that liquid as a starter tea? Thank you very much your videos are quite helpful💖😊
Yay congrats on growing your own scoby. And yes you can use that liquid as starter
@@Leelalicious thank you soooo much♥♥♥
Am diabetic so how do you make sugarless Kombucha?
Unfortunately the scoby culture lives on sugar. So a sugar-free sweetener won’t work. However most of the sugar in the tea will actually be used up by the bacteria during the fermentation process. The longer you let it ferment the less sugar it will have. The exact amount will vary depending on time and temperature. So if you need to know exact amounts, you could test your kombucha with a refractometer to measure sugar levels
You can test the sugar level with a Hydrometer or Refractometer. Using a little bit of math it will give you either a Brix or Specific Gravity (SG) reading this you can convert into Grams of Sugar per Oz of Fluid. I have both and the easiest one to use is the Refractometer, because uses less liquid. I use this for my mead and wine making then started using for my kombucha. Best of luck to your Trials. @moppieawsomeB
I’m also T2 diabetic and I usually drink kombucha earlier in the day when I’m more active instead of drinking in the evening before bedtime. I don’t want really high blood sugar in the morning. 😢
I suppose a scoby is not the same as a vinergar 'mother'??? I have plenty of the latter and do't know what to do with them!
Vinegar mothers produce from the spontaneous fermentation in the vinegar making process (meaning from naturally occurring bacteria on the fruit, if that's what you are using for the vinegar, and the the air). Kombucha is a very specific symbiosis of specific bacteria and yeast. You can use vinegar mothers to kickstart your next batch of vinegar. Even a kombucha scoby can be used for vinegar making. But not the other way around
@@Leelalicious Thank you for this reply - it's a shame, but I'll take your advice! I just started yesterday my first batch of Sauerkraut, using your video! Danke!
I poured vinegar from another bottle into the mother left in a finished bottle, thought it would enhance it. It does make it cloudier but I bet it is more nutritious. Anyone any thoughts?
How do you make with scoby?
Here is the scoby tutorial th-cam.com/video/DGgmC4d828A/w-d-xo.html
I fermented my kombucha for only a week and the alcohol level got to 15% (measured with a refractometer). I am not sure what I'm doing wrong. Is it possible that the temperature where I ferment it is too high? Any other reason?
@@asdfgh4375 honestly that seems incredibly high. I wonder if somehow you have a yeast imbalance in your brew or scoby. Those who intentionally brew hard kombucha with higher alcohol content do so by introducing champagne yeast. And even then alcohol level is around 4-7%. What is the taste? Does it seem very alcoholic? Maybe you need to start over with a new scoby and starter kombucha
@@Leelalicious I drink it after the 2nd fermentation, and it has a tart and a bit alcoholic taste.
I've tried fermenting at a lower temperature, but there was no change in alcohol levels. I have started a new batch with the same SCOBY a few times, and after 2 days od fermentation the alcohol level is at 7-8%, then it keeps rising. I'll try again with a new culture.
Thanks for taking the time to answer + your videos are very clear and helpful. :)
I bought a starter scoby and it came with ..maybe .. a 1/2 cup of tea starter.. Is that enough make a gallon ?
It would work but most likely the Kombucha will take longer to ferment fully. I would start with making a 1/2 gallon batch. Reserve 1 cup from that and then continue with brewing 1 gallon
I love kombucha
I have the perfect jar to start
Awesome!
My last batch molded and I decided to review what I’m doing before making another batch. I used a scoby from the internet but I think my jar might not have been cleaned enough 😢
Oh no, sorry to hear it molded. I only had it happen once when I moved and I think the cover came undone to let in some contaminants. Hopefully you have more luck with your next try.
Helloooo. After making the Scoby, do I use the liquid that made the scoby in this recipe? To add with the tea and the sugar?
Yes you can use the growing liquid as your starter for your first kombucha batch
Gute Erfrischung im Sommer
Ja genau. Sprudelig und erfrischend ist perfekt für heißes Wetter
Why does my second fermentation make a scoby?
It's a sign of very good and active kombucha. Because you still have the same components of kombucha plus air contact at the surface. You can simply strain it out when pouring. If you read the comments in part 1 of the series, there are many people who would be jealous at how easily you grow a scoby. Not everyone has success with it
😋💐
😃👍👍👍❤
Thank you 😊