@@davinhunt7558 Google helps in a quick pinch too! I ball parked a lot when I moved to the US 🤣 I moved to a cold state and had to get used to 32 F being freezing when that was just okay weather in C. I kept having to change pounds to kilos too 🤣 I'm used to using US measurements now (except OZ, RIP I don't think I'll ever get used to that)
Thank you for this. I’m new to this and I’m such a worry wart. I need to practice “leaving it alone”.. the color is definitely lightening up so I know it’s working even though my house is cool since it’s winter.
In the past I used the glass gallon Anchor Hocking cookie jars, but I think that allows for faster fermentation and a faster growing SCOBY because of the surface area compared to the volume. I think these gallon jars (longer/thinner) would be better esp. in warmer conditions.
love your videos! This is where I learnt the most! As another poster requests: only the US still uses deg F, rest of the world live in Celsius world, so a quick mention of degrees C will be really helpful. Thanks!
18 C (65 f) is the absolute lowest you can keep it at, ideal range is 23 (75 f) to 26 (80 f). Google will give you those answers super quickly too. Just type in F to C and it will come up with a calculator on the main page.
I got a scoby years ago from a friend. To be honest, when I first saw it, it looked like a big turd floating on a glass topper ware but boy did that thing grow. I did the tea, put it in a glass jar and by the time I came back from work, it had a thin layer SCOBY forming on the top. It would grow a new full SCOBY every week with every new brew. Unfortunately, I covered the jar with a plastic bag 'cause I needed to fumigate my apartment and forgot about uncovering the kombucha jar afterwards and it died on me. I got another from amazon but they are not nearly as strong as my first SCOBY.
When taste testing to determine the end of the first fermentation, does it matter how far down you place your straw? In other words, does the acidity:sweetness vary from near the surface to the bottom? Thanks! Great videos!
This was so helpful. I always use your tutorials and recommend you to others. Could I just ask, could you use the kombucha from your 2 & 4 month brews as your strong starter tea or is there a time limit to this ie best not to use after a certain period of time etc? Thank you so much. x
I have no problem for my brews, which is usually 6 to 10 weeks old (longest was about 12 weeks) . I use back that brew with the "cloudy stuff" as starter tea.
You should definitely use them as starter tea for future brews :) If you check out my video on building a SCOBY hotel, what I've done here is basically "accidentally" built two SCOBY hotels which are perfect to use as sources for super strong starter tea. The stronger the starter tea, the more resilient to mold your batch will be. Hope that helps!
@@YouBrewKombucha that’s really helpful. Thank you. I have been doing this, but have read some comments recently online about using over fermented tea being bad so this has really helped and put my mind at rest. Thank you once again and for sharing all your knowledge with us. x
@@YouBrewKombucha can we like just add sweet tea to taste into a glass, add the strong starter tea to balance out the tardiness and the sweetness, then drink as it is with ice, like how you will use a none sweetem cordial. how is it different from the 'original' / 'normal' way of drinking it when your booch is at the right drinking time, say 7 days of fermentation?
I've purchase my first starter package. I'ven't done this before. Only apple vinegare. So... I'll try this and hopefully the temp is correct, because our kitchen is on the north side and allways cool. So I think it will be growing slowly.
Thank you so much for your videos. I’ve learned so much from you. My Kombucha is going well, but my jun isn’t forming a scoby in the two brews I’ve made. I bought the scoby you recommended on your jun video. I’m wondering if I won’t be able to brew once this scoby gets worn out and dies, since I’m not having any babies as backups. Please help me if you know what I can do to promote new scoby growth. Thank you.
Thank you, I was getting worried about no obvious pellicle forming for my batch. Fermentation is happening based on taste but I think my house is a bit too cool for new scoby growth.
My scoby is super thin and bubbly, to the point where I'm sure I can't get it out in one piece. If I taste it and I feel it is done, do I strain it, try to scrape what is there for a new batch? It's been in the cabinet for 14 days.
I've got a bottle of plain unflavored kombucha. I brew it several times, and the hotel is sitting for about 6 months now. But the mushroom never grew. The liquid is acidic, the color is getting lighter, but it doesn't carbonate. I've been keeping an f2 bottle for several days. But I didn't add any sugar to the f2 bottle, maybe that's the problem.
Hi, I've grew a batch of kombucha for abt 20 days. It definitely has a thin layer of scoby, but haven't reach the acidness I'd expected. In this stage, can I add a new scoby from my scoby hotel, to speed up the fermentation? If the answer is yes, how should I do that?
I love your videos and your book!! Thank you for teaching me so much. I have a question about the heat aspect. I've had two gallons fermenting for 10 and 8 days respectively, and both are still rather sweet. I have a heating mat that I use for seedlings and was thinking about using that to heat things up since the area where they sit is pretty steadily at 75. The mat only wraps about halfway around both the bottles. Should I put it on top? Is there an issue with having the heat not uniformly applied around the vessel? Thank you!
I'm also a newbie with a seedling heat mat. What I've done is put my glass jar on the mat and set the temp for 75 F. Then I drape a kitchen towel over the jar to help trap the heat in from the mat, as well as protect the jar from sunlight. It's only been a couple of days but seems to be working well.
@@lauradiesman9683 yes, mine has a little temperature probe with a suction cup, so I put it near the top of the jar on the outside. When the jar hits 75 F, the mat turns itself off. Cheers!
I am new in making Kombuchi and I'm now on my 3rd batch. I love this drink. Since having gallbladder surgery, I have had digestive problems and this has been a great help. I do have a question though. After bottling and waiting the 4 days to refrigerate (and then drink it), I've had to strain it from the bottle to the glass because a small scoby has formed in the bottle. Is this normal?......PS. I like it plain so nothing is added during the bottling process.
The small scoby happening during your F2 (2nd fermentaiton) is perfectly normal, no worries :) If it bothers you to consume it, just strain it out but I've chewed on it it and it's just like a chewy flabby thing that's got some kombucha in it, so it's kinda no big deal. But since it's so chewy, I don't eat it and just toss it out.
Newbie here just learning about making kombucha at home & finding your videos very insightful. Question: would a 1 gallon glass container with a spigot (reddit seems to indicate that stainless steel spigot would be better than plastic or other metallic ones) is better (seems that it might make the task of bottling easier after first fermentation) than one without it? P.S: I am also currently intending on doing batch brewing instead of continuous brewing & noticed you use vessels without spigots.
She talked about that in one of her videos and said metal and pastic can affect brews. I'm a newbie too but had a container I planned to use until everything online said to use cork or wood spigots. If you don't plan on a continuous brew 1 gallon glass jars would probably be eaier overall since you can just use a measuring cup and funnel when you go to bottle your brew. If you got around to making your kombucha please let me know how it turned out! Lol mine is on it's second week and I can't wait to get to the bottling stage (my SO loves them with carbonation lol).
I’ve been making kombucha off and on for years. Never had a problem till the last year or to when I got back into it. I got a new scoby and starter tea a several months ago. First batch I got a new scoby on top. Then I had 2 scoby and decided to make 2 batches. This time, it’s been sitting for much longer than I normally do and neither jar has a new scoby or any sign of anything. I need to taste it and it will probably taste cultured if not to acidic from sitting longer. But it’s strange I see no new scoby formation. Suggestions? Thanks
I am curious if I can continuously brew new batches in the same container by adding new tea and sugar after taking out the kombucha I want to bottle. Or do I need to completely empty the container and wash it and start over .
What if I have just let time slip away and haven't done anything to mine in several months. I have a jar with scobys in it the size of big pancakes. Is there a way to still use these and make another batch of starter tea with them or am I just out of luck? Can you give me some instructions on how to try an start a new starter tea batch.. Thank you
About 3 months ago i stopped making kombucha but fed them. I kept separate cultures in different rooms in my house. The pelicle stopped getting thick and when i checked in about a month, all my cultured had mold growing and smelled weird. There was also a thin, misty, creamy layer forming inside the surface of the jar. Im from sri Lanka. Do you have any clue as to why this happened?
been brewing for about a year now and my scoby has multiplied by at least 4x the amount, just wondering how much scoby should i be putting into furthur brews. would putting to much in ruin the brew?? hope my question makes sense.
Makes total sense! I usually just throw about a 1/4 - 1/2 inch thick x approx. 6 inch diameter pellicle/SCOBY in most of my brews. But it's really the amount of starter tea that matters more so than SCOBY/pellicle size. Definitely check out this video (th-cam.com/video/bY5PPwv2N8E/w-d-xo.html ), where I share more details about that question specifically.
I have question...do i need to seal tight the lid or close it with cloth and tie with ...rope / rubber ...right now i put it inside a big container 9 littre and close it with lid seal tight
It’s almost about to be two weeks of my first fermentation and there is just now starting to grow a thin layer of a new scoby. How do I go in there to taste it without bothering the new scoby growth?
So I guess my question more so is. I keep getting very thin scoby s even with a heating mat. I want to have other scobys to use or share with people. Can the thin ones work for future batches???
Hey there, it's really the amount of starter tea that matters more so than SCOBY/pellicle size. Definitely check out this video (th-cam.com/video/bY5PPwv2N8E/w-d-xo.html ), where I share more details about that question specifically.
Hi I’m new to brewing I started my scoby, a few weeks ago and it’s not growing, I don’t see any mold but I was wondering should I get the heating pad for the jar? Is it because I don’t have enough starter? I used one whole bottle with 8 cups of tea and 1/3 of sugar. It’s not full to the top but it’s like half way in my jar. It has like a skin film on top but it’s been a while is it too cold?
What is the upper limit, temp. wise, before damage starts to occurs to the SCOBY? I'm in Australia and the region I live in, the day time temp. for Summer is around 40C / 104F. To combat this I half submerge my brewing container in the laundry tub of water.
That'd be at the upper limit, in my opinion, but I also hear from lots of brewers around the world who say that their SCOBYs have adapted to their really hot climates. So I wouldn't say that a hot temperature is guaranteed to do damage. :) I think doing your best to keep it under 90F would be ideal, though.
My kombucha is fermenting since 18 days but gotten weird brown color and is not or too lil transparent and also scobby got darker than before can anyone help?
Hi there, I really need your help. Not sure you will see this. Im scare that I messed it up bec of the sugar amount as well as the vinegar. Im so confused bec some say dont put vinegar and I see your last video also say no but it already done. Today is 1 week period, but I feel like it maybe bad bec I saw the bubling on top I don't see green but I can smell the sourness. The scoby I bought also change darker color but still small and float half way. Can you let me know if this batch is bad or I can rescue it? Thx so much
Yup! Really tart! But they won't go to waste. I'm just going to use it as starter tea for a future batch of kombucha instead of flavoring it. But it's still drinkable and safe to drink -- you can check out my video (th-cam.com/video/r5YYSngvzoI/w-d-xo.html) on how to "fix" too-sour kombucha if you want tips on what to do with acidic kombucha so it never has to go to waste :)
This one is a bit too acidic for me to second ferment, so I'm just going to use it as starter tea for a future batch of kombucha instead of flavoring it. But it's still drinkable and safe to drink -- you can check out my video (th-cam.com/video/r5YYSngvzoI/w-d-xo.html) on how to "fix" too-sour kombucha if you want tips on what to do with acidic kombucha so it never has to go to waste :)
Yes darker scobies or pellicle means they are usually older or tea you used is darker so the scoby will also turn out darker. Basically people love to keep the younger lighter colored ones and discard the darker ones.
70 is a normal temperature in a lot of the Caribbean especially islands where the ocean keeps them cool. And she said 70 to 87, that's pretty typical for most countries
![[TH] 2024 PMSL SEA W1D5 | Fall | เก็บแต้มของจริง คือวันนี้](http://i.ytimg.com/vi/EciIAlCXg5k/mqdefault.jpg)
Thank for this answer. I find my pellicle growth is in tandem to the amount of sugar I use.
Hey i just wanna let you know that i started my own kombucha thanks to you!!! So far i made 2 successfull batch thank you so mucchhhh❤
Thank you for the quick and informative answers. Being in the northern part of the US, my scobys are always thin during the winter. Now I know why!
Can you next time include °C please?
I think you have a quite international audience. 🙏🏻
This ^!!
americans dont care. they are still in yeat 1862. still using cups, farenheit, gallon
@@user-mr9tw6dj6h many actually do though
people act like C and F arent easily convertible standards, anybody with half a brain can ballpark a quick mental conversion
@@davinhunt7558 Google helps in a quick pinch too! I ball parked a lot when I moved to the US 🤣 I moved to a cold state and had to get used to 32 F being freezing when that was just okay weather in C. I kept having to change pounds to kilos too 🤣 I'm used to using US measurements now (except OZ, RIP I don't think I'll ever get used to that)
Thanks for your tips. For beginner brewer, we tend to check scoby's growth.
Thank you for this. I’m new to this and I’m such a worry wart. I need to practice “leaving it alone”.. the color is definitely lightening up so I know it’s working even though my house is cool since it’s winter.
In the past I used the glass gallon Anchor Hocking cookie jars, but I think that allows for faster fermentation and a faster growing SCOBY because of the surface area compared to the volume. I think these gallon jars (longer/thinner) would be better esp. in warmer conditions.
You are my go to ! Thanks so much!
love your videos! This is where I learnt the most! As another poster requests: only the US still uses deg F, rest of the world live in Celsius world, so a quick mention of degrees C will be really helpful. Thanks!
18 C (65 f) is the absolute lowest you can keep it at, ideal range is 23 (75 f) to 26 (80 f). Google will give you those answers super quickly too. Just type in F to C and it will come up with a calculator on the main page.
Google
I got a scoby years ago from a friend. To be honest, when I first saw it, it looked like a big turd floating on a glass topper ware but boy did that thing grow. I did the tea, put it in a glass jar and by the time I came back from work, it had a thin layer SCOBY forming on the top. It would grow a new full SCOBY every week with every new brew. Unfortunately, I covered the jar with a plastic bag 'cause I needed to fumigate my apartment and forgot about uncovering the kombucha jar afterwards and it died on me. I got another from amazon but they are not nearly as strong as my first SCOBY.
When taste testing to determine the end of the first fermentation, does it matter how far down you place your straw? In other words, does the acidity:sweetness vary from near the surface to the bottom? Thanks! Great videos!
This was very helpful, thank you
You make me a professional on brewing kombucha
Thanks a lots
So clear and I formative. Appreciate your video very much. Thank you.
Love your channel! Very helpful!
I really love your videos! Very informative and easy to understand!
Would you be able to drink the kombucha thats been sitting for 4 months? My guess is yes but it would be really strong, maybe good for starter tea?
This was so helpful. I always use your tutorials and recommend you to others. Could I just ask, could you use the kombucha from your 2 & 4 month brews as your strong starter tea or is there a time limit to this ie best not to use after a certain period of time etc? Thank you so much. x
This is the same question I have.
I have no problem for my brews, which is usually 6 to 10 weeks old (longest was about 12 weeks) . I use back that brew with the "cloudy stuff" as starter tea.
You should definitely use them as starter tea for future brews :) If you check out my video on building a SCOBY hotel, what I've done here is basically "accidentally" built two SCOBY hotels which are perfect to use as sources for super strong starter tea. The stronger the starter tea, the more resilient to mold your batch will be. Hope that helps!
@@YouBrewKombucha that’s really helpful. Thank you. I have been doing this, but have read some comments recently online about using over fermented tea being bad so this has really helped and put my mind at rest. Thank you once again and for sharing all your knowledge with us. x
@@YouBrewKombucha can we like just add sweet tea to taste into a glass, add the strong starter tea to balance out the tardiness and the sweetness, then drink as it is with ice, like how you will use a none sweetem cordial. how is it different from the 'original' / 'normal' way of drinking it when your booch is at the right drinking time, say 7 days of fermentation?
Excellent tutorials!
Thanks for all you do.
Love your videos!
I've purchase my first starter package. I'ven't done this before. Only apple vinegare. So... I'll try this and hopefully the temp is correct, because our kitchen is on the north side and allways cool. So I think it will be growing slowly.
Thank you so much for your videos. I’ve learned so much from you. My Kombucha is going well, but my jun isn’t forming a scoby in the two brews I’ve made. I bought the scoby you recommended on your jun video. I’m wondering if I won’t be able to brew once this scoby gets worn out and dies, since I’m not having any babies as backups. Please help me if you know what I can do to promote new scoby growth. Thank you.
Love your channel. Found out about you from Red Poppy Ranch. Keith learned to brew from you.
Thank you, I was getting worried about no obvious pellicle forming for my batch. Fermentation is happening based on taste but I think my house is a bit too cool for new scoby growth.
Buy a kombucha heater Joshua Tree kombucha brand makes an awesome one.
My scoby is super thin and bubbly, to the point where I'm sure I can't get it out in one piece. If I taste it and I feel it is done, do I strain it, try to scrape what is there for a new batch? It's been in the cabinet for 14 days.
That's same as mine now. How did it turn out?
I've got a bottle of plain unflavored kombucha. I brew it several times, and the hotel is sitting for about 6 months now. But the mushroom never grew. The liquid is acidic, the color is getting lighter, but it doesn't carbonate. I've been keeping an f2 bottle for several days. But I didn't add any sugar to the f2 bottle, maybe that's the problem.
Thank you so much for your information
Hi, I've grew a batch of kombucha for abt 20 days. It definitely has a thin layer of scoby, but haven't reach the acidness I'd expected. In this stage, can I add a new scoby from my scoby hotel, to speed up the fermentation? If the answer is yes, how should I do that?
Saya suka kombucha yg hari ke 6, sudah pass bagi tekak saya.
Who you calling a batch?!? Love you😘
😂
I think I may have forgotten to add sugar to my tea 😬. A thin scoby did form on top so I assume it’s fine???
Would be nice to see inside your brewing vessels instead of in the outside. 😊
I love your videos and your book!! Thank you for teaching me so much. I have a question about the heat aspect. I've had two gallons fermenting for 10 and 8 days respectively, and both are still rather sweet. I have a heating mat that I use for seedlings and was thinking about using that to heat things up since the area where they sit is pretty steadily at 75. The mat only wraps about halfway around both the bottles. Should I put it on top? Is there an issue with having the heat not uniformly applied around the vessel? Thank you!
I'm also a newbie with a seedling heat mat. What I've done is put my glass jar on the mat and set the temp for 75 F. Then I drape a kitchen towel over the jar to help trap the heat in from the mat, as well as protect the jar from sunlight. It's only been a couple of days but seems to be working well.
@@webcompanion oh great! I ended up having to turn mine off because the temp shot up and it's not an adjustable mat. I hope it's working for ya!
@@lauradiesman9683 yes, mine has a little temperature probe with a suction cup, so I put it near the top of the jar on the outside. When the jar hits 75 F, the mat turns itself off. Cheers!
Doesn’t have to be perfect, just find a way to increase the temperature for most of them and you’ll be happy :)
I am new in making Kombuchi and I'm now on my 3rd batch. I love this drink. Since having gallbladder surgery, I have had digestive problems and this has been a great help. I do have a question though. After bottling and waiting the 4 days to refrigerate (and then drink it), I've had to strain it from the bottle to the glass because a small scoby has formed in the bottle. Is this normal?......PS. I like it plain so nothing is added during the bottling process.
The small scoby happening during your F2 (2nd fermentaiton) is perfectly normal, no worries :) If it bothers you to consume it, just strain it out but I've chewed on it it and it's just like a chewy flabby thing that's got some kombucha in it, so it's kinda no big deal. But since it's so chewy, I don't eat it and just toss it out.
Hi there my scoby came small and light color but healthy thick . I put it in dark tea and now is thin and dark. Also a lot of sediments within 3 days
Newbie here just learning about making kombucha at home & finding your videos very insightful.
Question: would a 1 gallon glass container with a spigot (reddit seems to indicate that stainless steel spigot would be better than plastic or other metallic ones) is better (seems that it might make the task of bottling easier after first fermentation) than one without it?
P.S: I am also currently intending on doing batch brewing instead of continuous brewing & noticed you use vessels without spigots.
She talked about that in one of her videos and said metal and pastic can affect brews. I'm a newbie too but had a container I planned to use until everything online said to use cork or wood spigots.
If you don't plan on a continuous brew 1 gallon glass jars would probably be eaier overall since you can just use a measuring cup and funnel when you go to bottle your brew.
If you got around to making your kombucha please let me know how it turned out! Lol mine is on it's second week and I can't wait to get to the bottling stage (my SO loves them with carbonation lol).
I’ve been making kombucha off and on for years. Never had a problem till the last year or to when I got back into it. I got a new scoby and starter tea a several months ago. First batch I got a new scoby on top. Then I had 2 scoby and decided to make 2 batches. This time, it’s been sitting for much longer than I normally do and neither jar has a new scoby or any sign of anything. I need to taste it and it will probably taste cultured if not to acidic from sitting longer. But it’s strange I see no new scoby formation. Suggestions? Thanks
I am curious if I can continuously brew new batches in the same container by adding new tea and sugar after taking out the kombucha I want to bottle. Or do I need to completely empty the container and wash it and start over .
So happy I found your channel! I’ve been wanting to try brewing kombucha but all google did was confuse me more🥲
What if I have just let time slip away and haven't done anything to mine in several months. I have a jar with scobys in it the size of big pancakes. Is there a way to still use these and make another batch of starter tea with them or am I just out of luck? Can you give me some instructions on how to try an start a new starter tea batch.. Thank you
You stated you had one batch brewing 4 months, where was it stored? Can you over ferment?
About 3 months ago i stopped making kombucha but fed them. I kept separate cultures in different rooms in my house. The pelicle stopped getting thick and when i checked in about a month, all my cultured had mold growing and smelled weird. There was also a thin, misty, creamy layer forming inside the surface of the jar.
Im from sri Lanka.
Do you have any clue as to why this happened?
temperature... max is 33'c, if to hot the bacteria died
been brewing for about a year now and my scoby has multiplied by at least 4x the amount, just wondering how much scoby should i be putting into furthur brews. would putting to much in ruin the brew?? hope my question makes sense.
Makes total sense! I usually just throw about a 1/4 - 1/2 inch thick x approx. 6 inch diameter pellicle/SCOBY in most of my brews. But it's really the amount of starter tea that matters more so than SCOBY/pellicle size. Definitely check out this video (th-cam.com/video/bY5PPwv2N8E/w-d-xo.html ), where I share more details about that question specifically.
@@YouBrewKombucha thanks for the reply, love your vids
Is it ok to let in go two months? I thought it would turn to vinigar?
What do you do with the fermented liquid that was brewing for 4 months? Do you just reserve 2 cups and dump the rest?
Outstanding answer, question is my scoby is not white anymore, should i be concerned?
No need for concern unless you see visible signs of mold. We have plenty of dark brown scobies :)
I have question...do i need to seal tight the lid or close it with cloth and tie with ...rope / rubber ...right now i put it inside a big container 9 littre and close it with lid seal tight
It’s almost about to be two weeks of my first fermentation and there is just now starting to grow a thin layer of a new scoby. How do I go in there to taste it without bothering the new scoby growth?
So I guess my question more so is. I keep getting very thin scoby s even with a heating mat. I want to have other scobys to use or share with people. Can the thin ones work for future batches???
Hey there, it's really the amount of starter tea that matters more so than SCOBY/pellicle size. Definitely check out this video (th-cam.com/video/bY5PPwv2N8E/w-d-xo.html ), where I share more details about that question specifically.
Hi I’m new to brewing I started my scoby, a few weeks ago and it’s not growing, I don’t see any mold but I was wondering should I get the heating pad for the jar? Is it because I don’t have enough starter? I used one whole bottle with 8 cups of tea and 1/3 of sugar. It’s not full to the top but it’s like half way in my jar. It has like a skin film on top but it’s been a while is it too cold?
Thanks 🙏 a lots
After 4 month can it still able to drink 😳
Yep, I tend to ferment mine. 6 to 10 weeks. Depends when I have time to bottle them. Also good replacement to vinegar.
Yes -- kombucha is a vinegar ferment, so it'll continue to acidify, so it won't be as sweet as younger kombucha, but it's still safe to drink.
@@YouBrewKombucha thank you dear
Does the existing mother scoby thicken and become more opaque over time?
Hi So do not need to feed scoby hotel?
What is the upper limit, temp. wise, before damage starts to occurs to the SCOBY? I'm in Australia and the region I live in, the day time temp. for Summer is around 40C / 104F. To combat this I half submerge my brewing container in the laundry tub of water.
That'd be at the upper limit, in my opinion, but I also hear from lots of brewers around the world who say that their SCOBYs have adapted to their really hot climates. So I wouldn't say that a hot temperature is guaranteed to do damage. :) I think doing your best to keep it under 90F would be ideal, though.
Can this be place on the window sill directory with sun light or some where dark?
no moving around and long fermentation helps to grow scobys
My kombucha is fermenting since 18 days but gotten weird brown color and is not or too lil transparent and also scobby got darker than before can anyone help?
Hi there, I really need your help. Not sure you will see this. Im scare that I messed it up bec of the sugar amount as well as the vinegar. Im so confused bec some say dont put vinegar and I see your last video also say no but it already done. Today is 1 week period, but I feel like it maybe bad bec I saw the bubling on top I don't see green but I can smell the sourness. The scoby I bought also change darker color but still small and float half way. Can you let me know if this batch is bad or I can rescue it? Thx so much
My scooby is not growing.. what does it mean and what to do thx
Is it good to have older Kombucha?
❤❤❤❤❤❤
Do you use the vinegar as hair tonic?
Any tips for fixing a flavor if it's too sweet or too acidic?
check out this video here :) th-cam.com/video/r5YYSngvzoI/w-d-xo.html
If I font have a scoby how can I make it
What did the 2 month and 4 month old kombucha’s taste like? We’re they really tart?
Yup! Really tart! But they won't go to waste. I'm just going to use it as starter tea for a future batch of kombucha instead of flavoring it. But it's still drinkable and safe to drink -- you can check out my video (th-cam.com/video/r5YYSngvzoI/w-d-xo.html) on how to "fix" too-sour kombucha if you want tips on what to do with acidic kombucha so it never has to go to waste :)
How do I prevent scoby forming in my bottled kombucha?
I have an article on this on my site: www.youbrewkombucha.com/strain-baby-scobys
Do you second ferment the 2 month brew the same as you do a younger brew?
This one is a bit too acidic for me to second ferment, so I'm just going to use it as starter tea for a future batch of kombucha instead of flavoring it. But it's still drinkable and safe to drink -- you can check out my video (th-cam.com/video/r5YYSngvzoI/w-d-xo.html) on how to "fix" too-sour kombucha if you want tips on what to do with acidic kombucha so it never has to go to waste :)
Can you advise is it normal for scobys to change colour when brewing?
Yes darker scobies or pellicle means they are usually older or tea you used is darker so the scoby will also turn out darker. Basically people love to keep the younger lighter colored ones and discard the darker ones.
Okay 👌 in I will subscribe
Scoby growth is slow on your first batch? Is that correct.
For me, it's more so related to temperature than whether or not it's your first batch.
⚪+🍵=🍹😍
Just move mine to laundry room!
70f is not achievable without massive cost in most countries, i think you got your temps mixed up.
70 is a normal temperature in a lot of the Caribbean especially islands where the ocean keeps them cool. And she said 70 to 87, that's pretty typical for most countries
ever tried coffee kombucha?
stay tuned -- I've got a video on it coming out in the next couple months as soon as the video is edited. :)
@@YouBrewKombucha can't wait! I had extra scoby so i tried making it, we'll see in 10 days if it will work 😆
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Scoby is the only reason that you call it "Kombucha" otherwise it become wine or Vinegar. why bother? misleading...
Where did you hear that?