When opening finished bucha, even though refrigerated, I sometimes set the bottle in a bowl and cover the bottle with a ziploc bag. If it sprays too much despite being cooled, the baggie "catches" the kombucha and it all runs down into the bowl...not wasting any of the yumminess I've waited for over 2 weeks to drink!!😍
Always put your bottles in the fridge before opening. This greatly helps with having a no mess opening of the bottle. I only second ferment for 2 - 3 days using 1/4 cup of real juice.
I managed to accidentally let a bucket of honey start to ferment. So while tried to work out what I do with 10kilos of honey it occurred to my wife it should be used in Kombucha. Because it is honey that is raw and not heated we decided to make a cold tea so as to keep the good properties of the honey. Because it turned out really yummy we now use the cold tea method and we are making good use of the honey. It adds a nice flavour to the Kombucha.
Thanks for being so descriptive. I have autism and have found brewing really difficult as there are lots of rules, some which no one talks about and it’s confusing. This video really helped
For me those who ask about carbonation I will say this. I make wine, beer and now kombucha; my trick is get a new coke bottle or soda water you usually drink then save one empty of the same soda. When you are doing the second carbonation and fill the bottles, fill one of the soda bottles with kombucha and compared with your bottle of unopened soda. When the Kombucha is the same hardness of the unopened soda, I left them in the bottle half a day more and I put them in the fridge. Do not open just put them in the fridge and you will have perfect carbonated kombucha. I have been doing this with the brewing part of the beer I make and give perfect carbonation. Do not ignore it or you will have a massive mess to clean. Cheers
The best 16 minutes I've spent in a long time!! I learned so much from this video, I like how you focused on the CB method and the second ferment vs a 'how to' video. I'm new to kombucha and am already considering switching over to the CB method and I've only made a few batches!! Me and my husband love it that much! You did a fantastic job here!!
I love kombucha! My favorite flavor is a mixture of cinnamon, apples & mint leaves. I always burp my bottles because even though I have the right brewing bottles I’m scared that one might explode one day.
Kombucha is so life giving. I've been drinking it for years and now trade a batch of it weekly for organic vegetables at my local farmer's market. The idea of continuous brew is intriguing but I've just done weekly batches so far. I drink one of those bottles every day and never drink soda and now rarely drink beer. It's filling and satisfying and easy. What's not to like?
wow!! You have answered all the questions I have been having on making kombucha and what a pain it is in 2 gallon jars. Now I know what to do and where to get the jar. Thank you so much. I have listened to so many TH-cam videos on kombucha and none of them have answered my questions like you just did. You are awesome!!!!
Hey everyone just a quick little note (nice video BTW). If you keep your kombucha on a counter and it takes a while to get to the right pH, then try setting your booch on a towel to get it up off the cold counter. It will help warm it up. Also, if you are heating up your batches, do not heat from the bottom. Kombucha like to be warmed up from the sides and ferments a bit healthier this way. The target temp range is 78-82 degrees
If you’re feeling lazy and love pineapple I recommend. Buying the pineapple juice from Trader Joe’s, that works really well or their Concorde grape juice That’s in the glass bottle
Wonderful! Thanks so for producing this. I purchased some books on brewing kombucha and I've been on the hunt for bottles ever since. Today I finally managed to find 6 bottles so now I can make a little batch and get started. I really appreciated the tips!
Anyone interested in the sugar content of their Kombucha or any home brewing, can use a hydrometer to measure the sugar content. A hydrometer is fairly cheap on eBay and they are commonly used in brewing beer. As for using a stainless steel sprigot or tap. I honestly can't see the harm as stainless steel is used commercially in wine, spirit and beer production. Provided good sterilization of your equipment is maintained, it shouldn't be a problem. I have been researching both Kombucha and Kefir because I am about to join the ranks of home brewers in a hope of improving a medical condition. However, my husband was involved closely in the wine industry for 17 years, in the Barossa Valley, Australia.
Have you tried the hydrometer method or are you just talking hypothetically? There are three variables here: amount of sugar, amount of ethanol and amount of acetic acid. The sweet tea will have an SG of around 1030 (give or take, depending on how sweet you want the kombucha), ethanol is 787, acetic acid is 1052. Even assuming the starter you add to a new batch is just tea and acetic acid, how would you calculate the amount of remaining sugar? The kombucha's SG will initially drop and then rise as it ages (I think), so it's not as straightforward as with brewing beer. I assume you would need to take gravity measurements every day to monitor the gravity change curve, but even when you do, how do you derive the remaining sugar content? Any rule of thumb there?
I highly recommend getting a book on making Kombucha if you want to be successful. I have The Big Book of Kombucha and now do not brew my tea for more than 7 - 10 minutes. Watch it with fresh fruit unless you do want a higher alcohol content. Check the library for a book for free!
Thank you for explaining what it is. I have heard of it but didn’t pay any attention. I am recently going through some medical issues and my “gut” is the key to fixing it all. I don’t have money for those probiotics pills every day and yogurt is too expensive. I would love to learn more about this. I went to the dr today and she said good health starts in your gut! So, perfect timing lol. Ty for doing this video 💖
Thank you for kicking my fermentation bum in to gear! I am participating in the Yarns at Yin Hoo fermentation exploration and have been really enjoying store bought Kombucha as I try to sort myself out to make water kefir. But I can do it all, right!! Kombucha, water kefir...scobis the limit ;). I really appreciate your podcast. Thanks again.
Thanks so much for all tips. Tried making kombucha from store bought, didn't do so well, but will endeavour to try again as I love the taste and want all those goodies for my gut.
In continuous brew you don’t take out 2/3rd out but just 25% of the total and add that much so that the remaining 75% starter ferments quickly and you can again take out 25% in 3days so actually you are doing batch brewing in a continuous brew vessel.
Thank you so much for this video! I usually watch for the knitting and dyeing but want to get back to making kombucha. I always got vinegary, flat kombucha and plan to get it right by hook or by crook. Love all that fizz that you got! Very inspiring to watch your videos.
Try adding mashed water melon to the second level brewing and you will get lots of fizz. The only catch is that it tends to get high al alcoholic levels if you keep it out of the fridge for two long. In warm weather, you may need to refrigerate it in one or two days and double that period in cold temperatures.
First, thank you for all the great knowledge and tips! Gotta say something about brewing tea, though. Brewing tea for 20 minutes is ridiculous. I've never made kombucha, but I know how to make tea. Most black and green tea should be brewed at boiling for 3-4 minutes maximum! After that, you are only extracting tannins from the tea, which will make your brew bitter and gross.
Burping is important. Making ginger beer I got feisty and wanted more carbonation. I ended up making 9 bombs in my kitchen. Think shotguns going off at 6ams. Its serious stuff, I have shrapnel in my cabinet doors. I may never go back to metal pop tops and stick with plastic lids that will break.
Awesome! Thank you for taking time to make this video for us. Last time I made kombucha it was to sour for my liking but maybe I will give it a go again and not be so afraid to add more sugar.
I really enjoyed your laid-back, informative style, and the great imagery. I am a new "kombuch-er". Do you have concerns with fruit getting moldy in a bottle as it sits on a shelf for the second fermentation or for prolonged periods in the fridge?
So is there a rule that you have to let it get vinegary? I’ve had booch that was sweet and I’ve had booch that was pretty vinegary. I like both. I’ll be starting my first batch today!
Great episode! What do you do with your extra scobys after you clean your crocks? I always felt bad throwing mine away, but I wasn't sure if there was anything else I could do with them. Also, for your tea, do you prefer green or black and if you've used both, what was the flavor difference?
Hi Ashley! I cut my SCOBY up and feed them to my chickens. If there are too many, I'll put them in a "SCOBY hotel" in my fridge (just a tub with a little reserve kombucha liquid), give them to friends who want to try making kombucha themselves, or toss them in the compost. There are also some recipes that use SCOBY, but I haven't tried any myself.
I stumbled on your page today, and I want to say that I love your energy. My one question would be, have you ever ad8d nutritional yeast to the process to take advantage of the vast array of B vitamins that it contains? The B vitamins create the probiotics within the gut, so I just wanted to know your opinion on that?
Donnell Dacillo I'm assuming this question is asking how long do you keep a Scoby in a continuous brewing vessel. From my experience, I use a Scoby in a continuous vessel anywhere from 1-4 months. Past that point I find that the kombucha just brews too strongly. You can, split/trim the Scoby every few brews and use it theoretically endlessly as long as you keep doing this process.
Thanks Steven! I have just made the switch about a couple months ago from batch to continuous brew. I am finding that it's starting to acidify and sour way quicker. It's all fine by me though because need kombucha in my life every day. Whats the longest you've ever used a single scoby?
Very glad to see this question as I’m in round 3 with my original scout (I do continuous brew for about 3 weeks, then second ferment in brew bottles for us to drink for a week). Thanks for the tip to trim the scoby - though I must say hubby and I don’t mind a bit more sour than not.
Thanks so much for the insight! I‘m off soda for a couple of years now but once in a while I feel like I need something with a bit more taste to it... Kombucha has been my go to lately... but you are right the store bought options are quite pricey and some brands are definitely way too sweet for me.... i‘ll definitely give brewing my own a go at some point in the near future!
Awesome useful video .. The question is: when should I do the second ferment? I mean flavoring and bottling ?? today is the 10th day of brewing the kombucha !! and the taste is still sweet !! and I have a thin Scoby on top !! should I give more time? or should I do bottelling? the taste now is kinda sweet and sour at the same time !! thanks
Hello Lindsay, I have to put my continuous brew in the dark? And the scobyhotel can stay in the fridge with a lid on it? Thank you for this great episode!
Hi Jannie! I would just ensure that your continuous brew vessels aren't in direct sunlight, but it doesn't need to be completely dark. And yeah, your SCOBY hotel should be good to go in the fridge with a lid. :)
I make kefir, which is yoghurt based on the same principles (yeast/probiotic bacteria). I am keen to make kombucha but do you know if it is alcoholic? With yeast in the scobe, you would think that it would be. Not that alcohol is such a bad thing 😜
Yeah, it's a bit alcoholic, but the amount is negligible enough that stores don't require ID to purchase it. If I drink it on an empty stomach, it will sometimes give me that almost-tipsy feeling. ;)
I am interested in you video, I would like to get start making komnucha and will value you idea on making own scoby and how long can you reuse the scoby for. Gwen
There's all sorts of weird information out there about scobys. I believe a good rule is to use your scoby for about 10 cycles, then toss it. Some people refuse them for much longer. If you do it right, then you get a new scoby everytime you start a new batch, so why not keep it pretty fresh. Hope that helps
Hello lovely. I noticed in your video your glass brewing casket is simply sitting on your side board. Do you always keep it out or do you usually keep it in a dark cupboard? X
Hello. My understanding is that you only need 1/2 cups of kombucha from the continuous jar per bottle. Flavor and use new sweet tea to fill the rest. Let the bottles then rest at room temp out of direct light for 2 weeks or more if desired. Burp every few days then chill to stop the ferment.
I've been making my own kombucha for about a year. I havent tried the continuous method. When I go to bottle up my kombucha for the second fermentation I remove the scoby and about a cup of the top of my liquid for the next batch then I stir up my kombucha to mix it up before bottling it but in the continuous method you wouldn't get the bottom amount which I think has the yeast in it is there a difference in how the second fermentation goes or not
Knitty Kim I never did second ferments back when I was using the batch method so I can’t compare the two from experience, but you do still get some yeast in your bottles with continuous brew. It’s just a more controlled amount, though it likely equates to how much you would get using the batch method because the amount of yeast on the bottom of the continuous brew crocks is more than a jar of batch brew. That’s my guess. :)
Off Amazon here: www.amazon.com/Beverage-Dispenser-Replacement-Stainless-Polished/dp/B00RPBQBQ4/ All the equipment from this video is listed and linked in the description box. :)
hi! thanks for the video!!! you said your brew is just chillin in your kitchen and it's in a glass vessel.. is it okay for booch to be in the light? I know the scoby doesn't like direct sunlight but I haven't found any info about artificial light or indirect sun anywhere
Hi! I noticed that the Anchor Hocking jars description on Amazon said that when using the jars, one should "avoid sudden temperature changes and impact. Not for use with hot liquids." Thus, I'm curious- when you make new tea for a primary ferment, do you make it in pot, and wait for it to cool down to room temp in said pot, and THEN gently add it to the anchor hocking jar? Any insight on that process would be helpful! Thanks! Blake
Blake Szkoda Yes, I make the tea on the stove and wait until it has cooled before adding to my crocks. You wouldn’t want to add hot water anyway because it could kill the SCOBY. Hope that helps.
No Susan. The stuff that settles at the bottom is basically dead yeast. It will not harm you, but it's not pleasant to drink either. The same thing happens when making wine. During bottling, I try to avoid the bottom like the plague.
What Joshua Cheney said. I actually really like the Anchor Hocking dispensers because the spigot is high enough that it doesn’t pull the yeast from the bottom.
Is it important to carbonate your KOMBUCHA?? I'm not a fan of the FIZZ!! MY bottles I brewed 8 days then 3 days capped on the counter and in the fridge ,but every time I open a bottle it foams up and over like a 3rd of the bottle in fizz. So should I leave it longer in the brewing then bottle and fridge no 2nd FERMENT? Or same time with and leave bottles uncapped for a few days to flavored I like grated ginger and lemon or lime fruit and zest or any fruit I have on hand .
No, the carbonation isn't necessary. Here are a couple options that I can think of off hand you might want to try: 1. skip the second ferment altogether as you suggest and just put it straight in the fridge to slow any further fermenting. 2. Add flavorings and bottle for second ferment, but make sure you are burping your bottles daily and refrigerate before opening (the cold helps tame the carbonation).
Jessie, if you like the taste of your kombucha after 8 days, then bottle it, add flavor and stick it in the fridge for a couple of days. If you leave it to ferment longer, then it will become more acidic. Flavor will still be imparted if your bottles are in the fridge. Yeast go dormant when it gets cold, usually below 60 degrees, which means that it wont get any fizzier
![โฮ่ง! (SUGOI) - LYKN [ OFFICIAL MV ]](http://i.ytimg.com/vi/nFp4zjAARFs/mqdefault.jpg)
When opening finished bucha, even though refrigerated, I sometimes set the bottle in a bowl and cover the bottle with a ziploc bag. If it sprays too much despite being cooled, the baggie "catches" the kombucha and it all runs down into the bowl...not wasting any of the yumminess I've waited for over 2 weeks to drink!!😍
Always put your bottles in the fridge before opening. This greatly helps with having a no mess opening of the bottle. I only second ferment for 2 - 3 days using 1/4 cup of real juice.
I managed to accidentally let a bucket of honey start to ferment. So while tried to work out what I do with 10kilos of honey it occurred to my wife it should be used in Kombucha. Because it is honey that is raw and not heated we decided to make a cold tea so as to keep the good properties of the honey. Because it turned out really yummy we now use the cold tea method and we are making good use of the honey. It adds a nice flavour to the Kombucha.
cool story can you tell it again
Nice! Green tea + Honey = Jun
How did the honey ferment
Thanks for being so descriptive. I have autism and have found brewing really difficult as there are lots of rules, some which no one talks about and it’s confusing. This video really helped
For me those who ask about carbonation I will say this. I make wine, beer and now kombucha; my trick is get a new coke bottle or soda water you usually drink then save one empty of the same soda. When you are doing the second carbonation and fill the bottles, fill one of the soda bottles with kombucha and compared with your bottle of unopened soda. When the Kombucha is the same hardness of the unopened soda, I left them in the bottle half a day more and I put them in the fridge. Do not open just put them in the fridge and you will have perfect carbonated kombucha. I have been doing this with the brewing part of the beer I make and give perfect carbonation. Do not ignore it or you will have a massive mess to clean. Cheers
The best 16 minutes I've spent in a long time!! I learned so much from this video, I like how you focused on the CB method and the second ferment vs a 'how to' video. I'm new to kombucha and am already considering switching over to the CB method and I've only made a few batches!! Me and my husband love it that much! You did a fantastic job here!!
2x it and cut the time in half, she talks fast but you can still undertsnd her.
Please make more videos! You're so good at it!
I love kombucha! My favorite flavor is a mixture of cinnamon, apples & mint leaves. I always burp my bottles because even though I have the right brewing bottles I’m scared that one might explode one day.
Kombucha is so life giving. I've been drinking it for years and now trade a batch of it weekly for organic vegetables at my local farmer's market. The idea of continuous brew is intriguing but I've just done weekly batches so far. I drink one of those bottles every day and never drink soda and now rarely drink beer. It's filling and satisfying and easy. What's not to like?
I completely agree, Ann. And what a lovely idea to trade it for vegetables at the farmer's market. :)
wow!! You have answered all the questions I have been having on making kombucha and what a pain it is in 2 gallon jars. Now I know what to do and where to get the jar. Thank you so much. I have listened to so many TH-cam videos on kombucha and none of them have answered my questions like you just did. You are awesome!!!!
Hey everyone just a quick little note (nice video BTW). If you keep your kombucha on a counter and it takes a while to get to the right pH, then try setting your booch on a towel to get it up off the cold counter. It will help warm it up. Also, if you are heating up your batches, do not heat from the bottom. Kombucha like to be warmed up from the sides and ferments a bit healthier this way. The target temp range is 78-82 degrees
If you’re feeling lazy and love pineapple I recommend. Buying the pineapple juice from Trader Joe’s, that works really well or their Concorde grape juice That’s in the glass bottle
Wonderful! Thanks so for producing this. I purchased some books on brewing kombucha and I've been on the hunt for bottles ever since. Today I finally managed to find 6 bottles so now I can make a little batch and get started. I really appreciated the tips!
You're very welcome! I wish you happy future kombucha experiments. :)
Thank you 🙏 for your information you have given me more confidence of how to brew large batches of kombucha.
Anyone interested in the sugar content of their Kombucha or any home brewing, can use a hydrometer to measure the sugar content. A hydrometer is fairly cheap on eBay and they are commonly used in brewing beer. As for using a stainless steel sprigot or tap. I honestly can't see the harm as stainless steel is used commercially in wine, spirit and beer production. Provided good sterilization of your equipment is maintained, it shouldn't be a problem. I have been researching both Kombucha and Kefir because I am about to join the ranks of home brewers in a hope of improving a medical condition. However, my husband was involved closely in the wine industry for 17 years, in the Barossa Valley, Australia.
Have you tried the hydrometer method or are you just talking hypothetically? There are three variables here: amount of sugar, amount of ethanol and amount of acetic acid. The sweet tea will have an SG of around 1030 (give or take, depending on how sweet you want the kombucha), ethanol is 787, acetic acid is 1052. Even assuming the starter you add to a new batch is just tea and acetic acid, how would you calculate the amount of remaining sugar? The kombucha's SG will initially drop and then rise as it ages (I think), so it's not as straightforward as with brewing beer. I assume you would need to take gravity measurements every day to monitor the gravity change curve, but even when you do, how do you derive the remaining sugar content? Any rule of thumb there?
Other than water, it’s my favorite beverage. Thank you so much for sharing💜
Dabbling Goddess Of course! 💕 I was going to say that tea is my favorite beverage other than water, but this IS tea, so... 🙈😂
I highly recommend getting a book on making Kombucha if you want to be successful. I have The Big Book of Kombucha and now do not brew my tea for more than 7 - 10 minutes. Watch it with fresh fruit unless you do want a higher alcohol content. Check the library for a book for free!
One of the best videos on the subject. Thanks for a no nonsense narrative and bits of wisdom. Subscribed.
Thank you for explaining what it is. I have heard of it but didn’t pay any attention. I am recently going through some medical issues and my “gut” is the key to fixing it all. I don’t have money for those probiotics pills every day and yogurt is too expensive. I would love to learn more about this. I went to the dr today and she said good health starts in your gut! So, perfect timing lol. Ty for doing this video 💖
You're very welcome.
I'm inspired to make kombucha again,(must try your method, I was forever forgetting about it) thanks for sharing!
"Follow my gut when it comes to health" Perfectly sums up everything I've heard about a healthy diet.
Thank you for kicking my fermentation bum in to gear! I am participating in the Yarns at Yin Hoo fermentation exploration and have been really enjoying store bought Kombucha as I try to sort myself out to make water kefir. But I can do it all, right!! Kombucha, water kefir...scobis the limit ;). I really appreciate your podcast. Thanks again.
Thanks Sarah! I've only recently heard about water kefir for the first time, and I'm completely intrigued. Heck yes, we can do it all. ;)
Love this video. Thank you for sharing. I drank lots of Kambucha in Thailand. There we only need 5 days to make it. 😊
Must be warm there!
38 - 40 degree :)
I had really bad knee problems that went away when my gut healed.
I love kombucha chit chat.
Great info, I’m getting ready to get started with kombucha ❤
Hi. I have just started trying out making Kombucha. Your video was so very helpful. Thank you. 😊
Thanks so much for all tips. Tried making kombucha from store bought, didn't do so well, but will endeavour to try again as I love the taste and want all those goodies for my gut.
"follow my gut."
Well.....I've never wanted to try Kombucha till now!! Thanks for this video--I'll be giving this a shot!
Nice! You're very welcome. :)
Robin Ferguson same here! I want to try it now. So many reason why.
In continuous brew you don’t take out 2/3rd out but just 25% of the total and add that much so that the remaining 75% starter ferments quickly and you can again take out 25% in 3days so actually you are doing batch brewing in a continuous brew vessel.
Thank you so much for this video! I usually watch for the knitting and dyeing but want to get back to making kombucha. I always got vinegary, flat kombucha and plan to get it right by hook or by crook. Love all that fizz that you got! Very inspiring to watch your videos.
If you get the sugar proportions right, you may end up with better tasting brew.
Try adding mashed water melon to the second level brewing and you will get lots of fizz. The only catch is that it tends to get high al alcoholic levels if you keep it out of the fridge for two long. In warm weather, you may need to refrigerate it in one or two days and double that period in cold temperatures.
Girl. Love your videos this is great keep doing videos
Thanks! I will. :)
Thank you :)
Very informative.
And your scoby looks great!
Nice, this is a super helpful video. I'm doing my first brew and tonight I'm bottling for the second ferment. These tips will come in handy!
Really great episode and you’ve got me closer to trying to home brew some. ☀️
DogDare Thanks! :)
First, thank you for all the great knowledge and tips! Gotta say something about brewing tea, though. Brewing tea for 20 minutes is ridiculous. I've never made kombucha, but I know how to make tea. Most black and green tea should be brewed at boiling for 3-4 minutes maximum! After that, you are only extracting tannins from the tea, which will make your brew bitter and gross.
thanks so much!
This is beautifully done - like all of your videos - and I am enjoying the "branching out" into other topics :)
Thanks Mel! It's kinda fun to change things up now and then. :)
love this video! been brewing for a while but is refreshing to find good information in a video!
This is so helpful!!! thank you so so much
I really love your voice!! so calm and soothing!!
Thank you for your video! I really got a tremendous amount of kombucha knowledge from you!
I found your video really interesting. I have never made this. Love learning something new. Thank you.
You're very welcome!
great info and your energy is beautiful ...thank you :)
I love your videos so much!!!thank you for the inspiration!
Mariya Shpakova Thank you 💕
Burping is important. Making ginger beer I got feisty and wanted more carbonation. I ended up making 9 bombs in my kitchen. Think shotguns going off at 6ams. Its serious stuff, I have shrapnel in my cabinet doors. I may never go back to metal pop tops and stick with plastic lids that will break.
Great video. I just started a kombucha bash last week. Good to know I have to clean it once in a while. Hahajaja
Thank You for this video. I really needed all this info.
Great tips!
Awesome! Thank you for taking time to make this video for us. Last time I made kombucha it was to sour for my liking but maybe I will give it a go again and not be so afraid to add more sugar.
Yeah! You can definitely make it as sweet as you'd like. I think it's still a bit of an acquired taste, but I find it super refreshing. :)
Thanks for the flavor tips!
Whirledpeas00 Knits No problem! :)
great video! very natural and informative
i just put a tea towel or my dish cloth over my bottle before i open it! that way it doesn't make a huge mess!
I really enjoyed your laid-back, informative style, and the great imagery. I am a new "kombuch-er". Do you have concerns with fruit getting moldy in a bottle as it sits on a shelf for the second fermentation or for prolonged periods in the fridge?
Great concise intro to kombucha! Great work!
So is there a rule that you have to let it get vinegary? I’ve had booch that was sweet and I’ve had booch that was pretty vinegary. I like both. I’ll be starting my first batch today!
Great episode! What do you do with your extra scobys after you clean your crocks? I always felt bad throwing mine away, but I wasn't sure if there was anything else I could do with them. Also, for your tea, do you prefer green or black and if you've used both, what was the flavor difference?
Hi Ashley! I cut my SCOBY up and feed them to my chickens. If there are too many, I'll put them in a "SCOBY hotel" in my fridge (just a tub with a little reserve kombucha liquid), give them to friends who want to try making kombucha themselves, or toss them in the compost. There are also some recipes that use SCOBY, but I haven't tried any myself.
I stumbled on your page today, and I want to say that I love your energy. My one question would be, have you ever ad8d nutritional yeast to the process to take advantage of the vast array of B vitamins that it contains? The B vitamins create the probiotics within the gut, so I just wanted to know your opinion on that?
so continuous is basically just keeping a Scoby hotel but drinking/bottling from that? so its just an easier way than the batch method 😭
Great video! Spread the word.
Thanks for putting this out into the world, you are great!
Donnell Dacillo I'm assuming this question is asking how long do you keep a Scoby in a continuous brewing vessel. From my experience, I use a Scoby in a continuous vessel anywhere from 1-4 months. Past that point I find that the kombucha just brews too strongly. You can, split/trim the Scoby every few brews and use it theoretically endlessly as long as you keep doing this process.
Thanks Steven! I have just made the switch about a couple months ago from batch to continuous brew. I am finding that it's starting to acidify and sour way quicker. It's all fine by me though because need kombucha in my life every day.
Whats the longest you've ever used a single scoby?
Very glad to see this question as I’m in round 3 with my original scout (I do continuous brew for about 3 weeks, then second ferment in brew bottles for us to drink for a week). Thanks for the tip to trim the scoby - though I must say hubby and I don’t mind a bit more sour than not.
Thanks so much for the insight!
I‘m off soda for a couple of years now but once in a while I feel like I need something with a bit more taste to it... Kombucha has been my go to lately... but you are right the store bought options are quite pricey and some brands are definitely way too sweet for me.... i‘ll definitely give brewing my own a go at some point in the near future!
Hurray! It's just sooo worth it if you're already drinking it regularly imo. :)
Good information and easy to understand 👍
Great video. Thanks for sharing.
awesome vid. Thanks for sharing
Can you use raw sugar? Also please show a video on how to make flavored
A Wooden Nest, Have you tried to use spriulina and or chlorella? any ideas?
No, I haven’t. I didn’t even know it was a thing. Sounds interesting though. :)
Great video, thankyou
Your video is fab keep the Google work up I am new to all this
Awesome useful video .. The question is: when should I do the second ferment? I mean flavoring and bottling ?? today is the 10th day of brewing the kombucha !! and the taste is still sweet !! and I have a thin Scoby on top !! should I give more time? or should I do bottelling? the taste now is kinda sweet and sour at the same time !! thanks
I enjoyed a lot your video. I am a kombucha newbie. My scooby doesn't float, is that bad?
Lindsey, great video. I have been doing kefir in the past but would like to try Combucha... Where do I get a scoby to start?
Hello Lindsay, I have to put my continuous brew in the dark? And the scobyhotel can stay in the fridge with a lid on it? Thank you for this great episode!
Hi Jannie! I would just ensure that your continuous brew vessels aren't in direct sunlight, but it doesn't need to be completely dark. And yeah, your SCOBY hotel should be good to go in the fridge with a lid. :)
Do you feed your excess scobies to your chickens? Or make candy from them? I have heard of people doing both but didn't know if you did this as well.
Great video! Thanks!!’
Great video! ❤️
I make kefir, which is yoghurt based on the same principles (yeast/probiotic bacteria). I am keen to make kombucha but do you know if it is alcoholic? With yeast in the scobe, you would think that it would be. Not that alcohol is such a bad thing 😜
Yeah, it's a bit alcoholic, but the amount is negligible enough that stores don't require ID to purchase it. If I drink it on an empty stomach, it will sometimes give me that almost-tipsy feeling. ;)
I am interested in you video, I would like to get start making komnucha and will value you idea on making own scoby and how long can you reuse the scoby for. Gwen
There's all sorts of weird information out there about scobys. I believe a good rule is to use your scoby for about 10 cycles, then toss it. Some people refuse them for much longer. If you do it right, then you get a new scoby everytime you start a new batch, so why not keep it pretty fresh. Hope that helps
Thanks a lot .
Very nice thank you.
I find a pellica builds up in the spot, clogging the spot.
Hello lovely. I noticed in your video your glass brewing casket is simply sitting on your side board. Do you always keep it out or do you usually keep it in a dark cupboard? X
Hello. My understanding is that you only need 1/2 cups of kombucha from the continuous jar per bottle. Flavor and use new sweet tea to fill the rest. Let the bottles then rest at room temp out of direct light for 2 weeks or more if desired. Burp every few days then chill to stop the ferment.
you have maybe try to add honey in the bottle for the second fermentation? it work like sugar?
Lorenz: I have done this; the honey does seem to work just the same. I love honey/lemon/ginger flavoured kombucha!
Average water temperature when washing the scoby should be at around... what temperature?
I've been making my own kombucha for about a year. I havent tried the continuous method. When I go to bottle up my kombucha for the second fermentation I remove the scoby and about a cup of the top of my liquid for the next batch then I stir up my kombucha to mix it up before bottling it but in the continuous method you wouldn't get the bottom amount which I think has the yeast in it is there a difference in how the second fermentation goes or not
Knitty Kim I never did second ferments back when I was using the batch method so I can’t compare the two from experience, but you do still get some yeast in your bottles with continuous brew. It’s just a more controlled amount, though it likely equates to how much you would get using the batch method because the amount of yeast on the bottom of the continuous brew crocks is more than a jar of batch brew. That’s my guess. :)
Where did you get the stainless spigot? Thank you!
Off Amazon here: www.amazon.com/Beverage-Dispenser-Replacement-Stainless-Polished/dp/B00RPBQBQ4/
All the equipment from this video is listed and linked in the description box. :)
hi! thanks for the video!!! you said your brew is just chillin in your kitchen and it's in a glass vessel.. is it okay for booch to be in the light? I know the scoby doesn't like direct sunlight but I haven't found any info about artificial light or indirect sun anywhere
How long does Kombucha last after bottled and in the fridge
Thanx for this upload! ^_^
Hi! I noticed that the Anchor Hocking jars description on Amazon said that when using the jars, one should "avoid sudden temperature changes and impact. Not for use with hot liquids."
Thus, I'm curious- when you make new tea for a primary ferment, do you make it in pot, and wait for it to cool down to room temp in said pot, and THEN gently add it to the anchor hocking jar? Any insight on that process would be helpful! Thanks!
Blake
Blake Szkoda Yes, I make the tea on the stove and wait until it has cooled before adding to my crocks. You wouldn’t want to add hot water anyway because it could kill the SCOBY. Hope that helps.
What I do is use a bigger pan to make the tea and then I add ice cubes and cold water so I don’t have to wait!
Nice video, I have a question about the yeast that is on the bottom, should you stir that together and include that in your bottles or no
No Susan. The stuff that settles at the bottom is basically dead yeast. It will not harm you, but it's not pleasant to drink either. The same thing happens when making wine. During bottling, I try to avoid the bottom like the plague.
What Joshua Cheney said. I actually really like the Anchor Hocking dispensers because the spigot is high enough that it doesn’t pull the yeast from the bottom.
Its preference I believe. I stir mine up so it's mixed into the jars
Is it important to carbonate your KOMBUCHA?? I'm not a fan of the FIZZ!! MY bottles I brewed 8 days then 3 days capped on the counter and in the fridge ,but every time I open a bottle it foams up and over like a 3rd of the bottle in fizz. So should I leave it longer in the brewing then bottle and fridge no 2nd FERMENT? Or same time with and leave bottles uncapped for a few days to flavored I like grated ginger and lemon or lime fruit and zest or any fruit I have on hand .
No, the carbonation isn't necessary. Here are a couple options that I can think of off hand you might want to try: 1. skip the second ferment altogether as you suggest and just put it straight in the fridge to slow any further fermenting. 2. Add flavorings and bottle for second ferment, but make sure you are burping your bottles daily and refrigerate before opening (the cold helps tame the carbonation).
Jessie, if you like the taste of your kombucha after 8 days, then bottle it, add flavor and stick it in the fridge for a couple of days. If you leave it to ferment longer, then it will become more acidic. Flavor will still be imparted if your bottles are in the fridge. Yeast go dormant when it gets cold, usually below 60 degrees, which means that it wont get any fizzier
Can your bottle not explode if you don’t burp it?
I have left my bottles 4 days and so far no explosions.
No burping it either
Subscribing to you very good. Thank you.
My kombuchA gets carbonated but my water kefir are scandalously fizzy 🙋😂
Can I drink it if I have a fatty liver
I never burp my bottles.
Hello, have you ever used essential oils for flavoring