I've been searching and watching videos on how to feed my scoby that's hanging out in my garage and YOUR video is the first to make sense! Thank you so kindly DT Wellness! I just subscribed and clicked the bell to get all of your notifications. I'm praying the Kumbucha will help my Fibromyalgia.
Thank you for this whole video! The way you fearlessly handle the scobys makes me realize they aren't as fragile as I thought. Also good to know a pretty scoby is a hungry scoby! I just started making kombucha from a scoby I grew myself. I saved the starter liquid from my first scoby to see what would happen, and just as you said, a beautiful perfect scoby was formed on the top! I've decided to use that liquid as cleaning vinegar. This is all one big science experiment for me and I'm enjoying the process!
Thank you for these great videos. If my kombucha is too vinegary I use it for salad dressing , marinades etc so many possibilities and better than the real vinegar.
I know this is forever old, but i'd love to see videos on how you make yerba mate scoby's. How you care for them, how to know when they're done with their first ferment, etc.
Hi, thanks for the info. I just got a few scobys in starter liquid last night but it's still in a closed glass jar. Should i open immediately and use cloth instead of a cap? Could 1 night with a cover on have ruined it? Thanks!
1.How often do we need to give them fresh tea? 2. Is it enough if the scobies are just covered with tea or need a bit more tea? 3. How sweet should it be?
I love your videos you have made it look bery easy. I have had my scoby for 4 weeks now and I just have one thick scoby I have not seen another layer growing why is that? Or how long until another layer of scoby grows?
Fatma Alwi Thank you!! Have you made a batch of kombucha with your 4 week old SCOBY or added new tea to your hotel? That is how you will get new SCOBY’s. Sometimes that will be connected. If you don’t separate the layers, they will grow together and you will have a full jar containing one really thick SCOBY.
Tina O'Day I’m so glad you found me too!! To answer your question, Yes. You must use caffeinated tea, it is food for the bacteria & yeast. The sugar is food also. By the time your brew is ready to drink, the caffeine and sugar content will be very low. Let me know if you have any other questions. I’ll be here for ya 😉
Hi, thanks for your helpful video, I have a question though, you said kombucha could work fine with yerba mate? if it is so, what are the measurements? just like with the green tea?
Bara Kuroi It’s always a cup of sugar per gallon. There is no exact measurement for the tea, make it yours. I would start with a 1/4 cup of Yerba mate loose tea or 8 tea bags. If you like it strong, use more. 😉
there is a long list of vids on how to keep your scoby alive but you are the most attractive out of the dozens of vids to chose from and the tone of your voice is perfect. great advice ..peace out
I'm just starting and I need to make a scoby hotel. Do I put starter in with the sweet tea for the hotel? Or just sweet tea? And every time you feed it do you need to put more starter in?
How often do you have to feed the skoby in the hotel? I just made my first ever fermentation and going to bottle soon but there will be a gap in making my second batch. The skoby do I just keep the one I got in some of the fermented I made and start my hotel that way? Also wow I drink Yerba all the time, didn’t know you can turn it in to kombucha even better 😀🙏
Anita Watson You can use either to feed your SCOBY. The cultures are looking for the sugar and caffeine. There will be more of what they want in fresh brewed tea and it will feed them longer. 😉
I'm just about to add my SCOBY starter to a gallon of tea I just made....making sure it gets to room temperature first of course. I bought a small flat (15W) aquarium heater to keep the temperature consistently warm. As a test with plain water in this gallon glass jar, the temperature reached 86-87 degrees Fahrenheit. Is that okay if the kombucha is brewing at that temperature? In the materials that came with the starter kit (From Oregon Kombucha), they recommend a CONSISTENT temperature between 80-90 degrees. I'm curious to know how you keep yours because apparently mold developing can be a potential problem with temperatures that are too low.
Matt Simon Fermenting at temps that are too low as well as temps that are too high can cause problems. I have always fermented my Kombucha between 70 - 75° F and have never had any problems with mold. I would stay to the lower end of that temperature range. The warmer the environment, the quicker you Kombucha will ferment. I would start checking it on day 4 or 5 for a one gallon container. To each their own, but being OCD about your Kombucha is not necessary. The whole process from beginning the brew to bottling to drinking should be a calming, peaceful experience. If you feel like you have to babysit your brew to make it perfect, it will be too much like a chore and you probably won’t do it for long. Kombucha is VERY forgiving. If your home is not too hot and not too cool, I’d say ferment at room temp. You should do one gallon heated and one gallon at room temp and taste the difference yourself, remembering that the heated will be ready first. Please let me know the results.
BTW....If I’m lucky enough, can I do the second fermentation in the gallon jug....or do I have to bottle it? I would like to make a blueberry/ginger flavor and it would be easier that way. Is this possible?
Marion Kurdyla I find it best to second ferment per bottle, it will last longer. I also recommend trying a couple different flavors, just Incase the one doesn’t turn out . Remember to remove your SCOBY and starter,
HI and thanks for your video! My question: can you not use the fermented liquid in the hotel jar to drink? I was thinking, it would be a great idea if you want your kombucha to be brewed faster to have several scobies in the jar, and thus, the hotel idea would seem to work to brew faster. What do you do with the hotel brewed liquid?
My SCOBYs keep pushing up to the the top of the liquid so the top one isn't actually in the liquid. The jar isn't full, they are all just floating up. Should I keep pushing them down?
Mummapukeko NZ Your SCOBY is sealing around the jar keeping the gassed from escaping. As the gasses are forming, they are pushing the SCOBY out of the liquid. If you’re SCOBY is out of the liquid too long it will all go bad. Keep pushing it into the liquid. Before you brew your next batch, cut your SCOBY in half or quarters to change the size. You will probably have to use metal kitchen shears, but it will be fine. 😉
From Reddit I learned that the liquid is actually more important that the skin. Also that you have to discard the dark looking layer and not the top one. Bc the one that has contact with the liquid is older. Kombucha making should be easy but mine is brewing so slowly. Black tea should be fester than Green but my Black Tea one did not change in taste for 3 weeks.
Angelika Lirgendwas Well, you can’t always believe everything someone is teaching. I used the same SCOBY in my kombucha making for several months. Dark SCOBY’s are healthy. The only ones you should throw away are the ones that are not in liquid at all. Would you like me to help you troubleshoot to find out what’s going on with your kombucha? If so, tell me exactly the process and measurements you are using.
I have read that hibiscus and lilac can be used in kombucha,my beautiful blooming easter cactus makes me wonder if it can also be used for frentation,I what are your thoughts?
Linda Myers I Would do research on that particular flower because many flowers are poisonous. I have only used flowers that have been dried. I have used hibiscus, lavender, and rose, all food grade. If your flowers have any fertilizer/pesticides in the soil, I would not consume. 😉
I’ve just made my first batch and I inadvertently put the Scoby in before it became room temperature. It wasn’t hot, but I’m afraid it wasn’t cool enough. I didn’t leave in very long before realizing what I had done… Probably less then the minute. I quickly removed and put it aside until it cooled down. Do you think it is completely ruined?
Marion Kurdyla Depending on how hot your brew was. It can be warmer that room temp and be just fine. Do you only have one SCOBY? If so, I would go with it and see what happens. If in a few days a film starts to appear on the top of your tea, your SCOBY is fine. Did you pour the starter in the hot brew also? Just curious.
Is it okay to leave Kombucha in kombucha vinegar for a long time? After 5 days by kombucha is too mature to drink and it becomes more and more vinegar-like as I leave it sit. That is the liquid I am leaving my scoby hotel in?
Jacob Brown That nature liquid would be great to bottle and use as starter liquid for your first ferment. It is also fine for your SCOBY hotel. When you make your new brew, pour some of your unfermented sweet tea into your hotel for food. The SCOBY’s are very hearty.
It’s only been a couple days since I made my boo-boo kombucha, so I’m still not sure whether or not I’ve spoiled it. (I’m really not even sure what to look for...😨). In the meantime I have a couple of questions that I’m sure you can answer. I was told that the first fermentation does not usually take well. Does that mean it’s undrinkable? Is the second fermentation in the gallon jug as subject to the danger of ‘exploding’ as are the bottles? If my Scoby has been ruined, does it mean I have to discard the tea also...Which will mean I will not have any to use for the starter of my next batch. Thanks so much for your help. You’ve been extremely patient with me.
Marion Kurdyla What you’re looking for if it’s healthy: a film to begin forming on the top, which is your baby SCOBY beginning to form. If no film by day 7 it’s probably bad. If it’s not healthy: the brew will get cloudy and begin to smell foul. In that case, you will need to discard everything 😔 The info about the first fermentation not taking well is not true. It doesn’t matter if it’s a brand new SCOBY or one that’s been used several times. During the second fermentation, that’s the stage you bottle and leave at room temp for days. How many days depends on what you added to flavor it. The more sugar content or fiber in fresh fruit, the more quickly it will carbonate 4-6 days. If you do not add extra sugar, using lemon or lime juice or leaving plain, it may take weeks to carbonate.
Shifra Gholian For a while, they are VERY hearty. I’ve gone a couple of months before and they were fine. The main issue is, the liquid in your jar will turn into SCOBY and your SCOBY can’t survive without liquid. Just keep a check on it.
@DTWellness is it possible to overfeed a scoby? Meaning tea too strong or too much sugar? When I began my first brew of kombucha I made my tea the way I drink it, strong with a fair amount of sugar. I'm concerned this might shock the scoby balance. Great video! TIA
I used 1 gallon distilled water with 18 regular sized bags of tea, steeped for 20 minutes, with 1 1/2 cups white cane sugar. Our only local tea shop closed so I'm stuck for the moment using Tetley until I find another place to order my leaves
I have my scoby in fridge. Are they any good?! I feed them each time I make a new batch of Brew. Can I take out the refrigerated scoby and let it get room temperature and keep it that way or do I need to start brewing a new batch of tea and just keep them room temperature
You can absolutely keep your SCOBYs sealed tight in the refrigerator. They will last for a long time without needing to be fed. There are a few way to keep unused SCOBYs, some people dehydrate them, then rehydrate them. This video was just on one way to store SCOBYs.
Megan Lusardi Your SCOBY does not have to float 😉. Some float and some sink. It may float to the top during the first 5-7 days. You just want to make sure that a baby SCOBY is forming on the top of the brew.
Omg loved this video... love to see how organized you are I’m a beginner and don’t know much ... but learning... my question is is it possible that mildew grows on my scoby?
Thank you so much! Black mold can grow on your SCOBY, but many people mistake tea dust for mold and discard perfectly good SCOBYS. If you rinse your SCOBY with water the tea dust will wash off, the mold will not.
Thx so much... yes I put the brain to work...😂 of course non chlorine water... my scoby was beautiful... no mold!! 👍 thx again... will continue to watch you! 🙏
Thank you for your previous advice!! I started a brand new batch on June 1st. It's now June 30th and I am glad to say that I have a decent sized SCOBY that has grown. It's so much easier at room temperature. I taste-tested it and it has a pleasant taste, not super-tangy . So, my question is, should I let it continue fermenting for even a 5th week? How long can it take to perfect a really good brew? Again, I am now at the 4-week mark. Thanks for your advice and guidance!! By the way, is it okay to handle the SCOBY with bare hands? I saw on some other video suggesting to not touch them with bare hands.
Matt Simon Four weeks is a long brew time, but I have had some batched take longer that usual. You will have to taste it daily until you like the flavor. What temperature were you brewing at previously? You mentioned room temp was easier. Is your tea caffeinated ? Just trying to figure out why it might be taking so long. My 2 gallon brew is usually ready in 10-15 days. It’s a good combination of sweet & tart. It is perfectly fine to handle your SCOBY with your bare hands, just wash good with a non antibacterial soap. The SCOBY actually likes the natural bacteria on our hands. If you use antibacterial soap, wait a few minutes so the natural bacteria can build back up 😉
Ok so you don't put them in the refrigerator at all right. And the liquid black, green or so me type of tea. Ok now to store are you adding sugar to the tea and finally how long can you store them and how often to change the tea in the scoby hotels. Ty
Michelle C. Correct. They don’t ever need to be refrigerated. Make sure they can breathe by adding a coffee filter or cloth to the top. The SCOBYs are very hearty and only need to be fed every 4-6 weeks. You don’t have to discard the old liquid, just add new sugar sweetened tea, cooled to room temperature. 😉
London Silva The caffeine and sugar are food for the bacteria and yeast so the end product is very low in caffeine & sugar. If you still want to decrease the caffeine in your brew, you can use half decaffeinated tea and half regular. Just make sure you use organic. Using less caffeine will cause your brew to take longer to process.
Jim Erickson I like the flavor of green tea Kombucha, it flavors much better. Green tea also contains EGCG ... www.healthline.com/nutrition/green-tea-vs-black-tea
I just found this and have a question.....If anyone can answer it for me........She says to keep the Kombucha separate from the Jun when fermenting. due to contamination.....I did not know this - what will happen if they are not separated......I do not have room to create separate places for my Kombucha Fermenting. I do not put my vegy ferments near them. but the two different Kombuchas Again does anyone know what will happen......
Thanks for so much support I was wondering how long do you refill your Scoby hotel so they don’t starve I imagine relates as well to the amount you got I also noticed you feed small volume of new tea with sugar I guess that will be the difference between the Scoby hotel and one batch of 1st fermentation. As a reference I am using 1 cup of sugar per gallon as a ratio Justo
J N The SCOBYs are very hearty. I have to admit that I’ve waited a couple of months before feeding and they were just fine. I try to remember them when I’ve brewed a fresh batch of tea and add a little in.
Hi thanks for a very informative video - I'll create my own hotel now instead of throwing the additional scobies out! :-) Is it possible to change a 'black tea scoby' into a 'green tea scoby' - what does it take? :-)
Thank you so much for the video. My SCOBY’s are not very pretty. They have a nice color with lots of yeast strings but are weird shapes and kind of flimsy, not firm. Do I have a problem?
Not at all. They will thicken up over time. The shape should represent the shape of the container it grows in. Larger areas will produce thinner SCOBYS. If brewing in a smaller, more narrow container, the SCOBY will be thicker.
@@DTWellness Thank you for the info. I was a little nervous. I have a batch brewing ready for second brew with flavor tomorrow. I would hate to think my SCOBY wasn’t doing okay. 👍🏻
DT Wellness .can i use my Kombucha scoby to make Jun , is the bacteria in the Jun scoby the same type as in the Kombucha scoby , lastly what type of problems may arise if i do use the kombucha scoby to make Jun, thank you , eagerly awaiting your reply
I started my first Jun with my kombucha SCOBY, it tasted mostly like kombucha. I ordered a Jun SCOBY & starter from Amazon, posey mom I believe, and the difference in flavor was notable. Supposedly the antibiotic property’s in the honey are harmful to the kombucha SCOBY. Please make sure you use raw honey and you add it when tea is at room temperature so you can keep all the healthy benefits. 😁
I've been keeping my extra scobies in kombucha tea in plastic containers IN THE FRIDE and I do feed them regularly. I've never had a problem with them yet. It is just too hot in southern AZ to keep a hotel in the house. So, I've been breaking all the rules, but still having good luck with my scobies. So explain that.
When should you feed your scoby like how often between brewing? Have had my scoby a little after Christmas I believe. Also how to tell if your scoby is healthy? Took some pictures of the scobies after brewing today.
fit.bethany If you’re brewing with your SCOBY that you’ve have had since Christmas and it’s growing babies, then it is healthy. Every time you put it in a new brew, it gets fed. If you are storing SCOBY’s in a SCOBY hotel and not using them, I would give them some sweet tea or fresh Kombucha every 4-6 weeks. The tea/Kombucha added will grow a new SCOBY with the liquid. Keep your eye on it every so often to make sure your SCOBY doesn’t get dry.
DT Wellness yeah the mother is still making babies. Just made another baby from this brew. So I should add some plan kombucha or brew some tea to put into the hotel? And if so how many cups and how strong? Want my scobies to stay healthy and strong.
Oh you are meaning the tea I used to make the kombucha with? So that means my organic black tea. Would 1 cup of tea be okay? Do I need to sweetened it with the organic cane sugar? And if so how much of it would I need to use?
arron kavanagh You must use a cloth so that the SCOBY’s can breathe. The only way you can seal your SCOBY’s is if you refrigerate them, but I don’t recommend that for long periods of time. You can add Kombucha or fresh sweet tea. I have done both. The sweet tea will feed the SCOBY’s longer. I like to feed mine before making my Kombucha (before fermentation) rather than after.
Just found you. Thanks for the info. My scoby is not round. When I pulled the baby off, it tore and is not round. Should I start over? My kombucha is vinegary.
Phyllis White Your SCOBY will take the shape of the container. I have several that are not round. Shape doesn’t matter at all. It sounds like you’re doing everything right!
Well, canning your own vegetables can be dangerous, and eating leftovers or going to a potluck dinner can also be dangerous. I have been brewing kombucha for more than 10 years and have had one batch go bad. Believe me, if it’s bad, you will know it. It will generally go bad in the first stage of fermentation, either because the SCOBY got pushed out of the liquid by trapped gasses or a bug got in, both would cause a foul odor or mold. The natural tendency of the bacteria and yeast in kombucha is “to clean.” I do not think it is dangerous at all to make kombucha at home. My opinion is that the people saying that it is dangerous have never made kombucha, nor do they know anything about it. You do need to always smell your kombucha, which is a part of the process anyway, just as one may smell a glass of wine before taking the first sip. Your kombucha should have a sweet vinegary smell. If it smells foul or sour discard liquid and SCOBY. Homemade kombucha is so much tastier than store bought. It’s also a great hobby. 😍
How long can I keep my second ferment bottles out of the fridge as I don’t have space on my little fridge. Will they be ok if I just burb them once every third day? Thanks so much for answering questions, you are real helpful, thank you and have a happy day.
Bea Michel Well, mandarin purée would be an explosive additive because of the high sugar content and the fiber. But to answer your question, you don’t have to put kombucha in fridge. Lemon , lime, and plain are great to leave on the pantry shelf without fearing explosion.
T W If I were you, I’d order a SCOBY with starter from Amazon or from someone that you know brews. You could grow your own, but it’s so hard to find plain unflavored Kombucha anymore.
I went to a market and found a Kombucha to buy with a little scoby floating in it and used that and a cup of the Kombucha to start a scabby and it did. Made my first batch!! It worked.
Nicole P. The only difference in a hotel and a batch of kombucha is you are not going to have as much liquid in your hotel, just enough to cover SCOBYs and you’re not going to bottle the liquid from your hotel. Add fresh tea monthly to provide food for SCOBY’s. If you don’t want to keep a hotel, you can throw all of your SCOBYs in your gallon brew of Kombucha each batch. The hotel will last forever if you give it TLC.
I found them at Christmas Tree Shops, but you can get them on amazon. Look or half gallon mason jars. www.amazon.com/Ball-Half-Gallon-Jars-Wide-Mouth/dp/B01MRFVML3/ref=mp_s_a_1_3?keywords=half+gallon+mason+jars&qid=1578679308&sprefix=half+gal&sr=8-3
Hi How are you?> quick question, after my first fermentation, I added frozen mango juice from the blender, I mixed with a bit with kombucha fluid from first fermentation to make it less thicker and more fluid. I left the bottle for 3 days to second ferment. I see that the mango pulp floats all the way above and I believe the pulp was blocking the fizziness or prevent from becoming carbonation, is that correct? I stored in the fridge and the following morning, the kombucha mango flavor was still flat. I dont understand. Im going crazy to still figure out how to create the fizziness. Thanks
Sebastian Ariel Burd Was the pulp still cold? If it chilled the bottle that would have been a problem. Everything must be room temp or a little warmer when added. The pulp would not have blocked anything. Add fresh mango purée and leave in counter for 7 days. It may take longer if it’s cold inside 😉
@@DTWellness Hi, the pulp was cold when I stored the bottle in the fridge after 3-4 days of second fermentation that means that the pulp from frozen mango blended/mixed with a bit of kombucha fluid from first batch should be cold by the time I stored the bottle in fridge. Regardless before I stored the bottle in the fridge, the pulp of the mango was already floating on top of kombucha fluid, I wonder if that prevented from creating carbonation? not sure how to avoid the pulp of any added fruit to float all way above the kombucha fluid inside the bottle? thanks again
Sebastian Ariel Burd The pulp of fruit will always float to top. This will not effect the carbonation. It took my last fruit filled Kombucha 8 days to carbonate after bottling. Next time leave it at room temp 7-10 days. You’re putting it in the fridge too early. Make sure if adding frozen fruit, it is thawed completely and not cold. 😉 7-10 days on counter 😁
@@DTWellness Thanks a lot, quick question, Am I supposed to see some carbonation inside the bottle? or it will be visible only when opening the bottle and pour out into a cup? thanks again, today is my 7th day so far, I dont see carbonation and the pulp is floating all way up at the top of fluid
Sebastian Ariel Burd You will not see carbonation until you open the bottle, just like if you were opening any other carbonated beverage. The fruit should be floating at the top. Let me know how it goes. If you open one and it isn’t fizzy, leave the others on counter a few more days, then try another.
Mine has been neglected and mistreated for over 6 months. My CB is strong vinegar. I had an A-HA moment today and thot the best forward motion to make is to take a piece of the top scoby and put it into a (my choice of a 2 qt jar) and start a new brew. I added 1/2 vinegar booch to my new tea and piece of scoby. I want to make a hotel in case this does not ferment right. So, for my hotel, how much vinegar to tea would I use? I cut 3 more pieces from that same scoby baby and put them into a jar of tea. I do not really know how to use vinegar for starter since it is stronger than 7-10 day booch.
Ly Kri when you say vinegar are you talking about your old brew that is vinegary or actual vinegar? I would not recommend vinegar. What I would do is put a piece of SCOBY in a cup and a half of sweet tea, cooled to room temp and leave it a week. You should have a new SCOBY on top and enough starter liquid for your new batch. 😉😁
So my pantry gets cold, and obviously its winter but its probably 60 degrees. Maybe little cooler. Will they stay active, completely go dormant or die? This also is my first attempt at this and a family member gave us a scoby in a full jar of tea sweetened with honey and I think it's a few days or weeks old, if I want to start 2 scoby hotels, can I just pull this one in half? Or do I need to wait till it's done growing in this jar it's in now? Also, great video. Thanks! Subbed for more:)
Your SCOBY hotel activity rate will slow down, but they will not die in you cool pantry. Taken out and Brought to a warmer temperature, the probiotic activity will increase. I am curious about your kombucha being sweetened with honey. Kombucha is sweetened with sugar, but Jun is sweetened with honey. Do you know if it is a Jun SCOBY? Raw honey has antibiotic properties that could be problematic, but if your SCOBY is thriving and multiplying, It’s probably fine. To answer your last question, you can cut your SCOBY in half. If it’s thick, you probably won’t be able to pull it apart. I use kitchen shears. They say metal is bad for SCOBYs, but I have never had any problems cutting mine with metal. 😉
@@DTWellness thanks. I'm not sure why she used honey, but I divided the scoby and starter tea between 2 gallon jars 3/4 full of sweetened black tea. The amount of starter liquid was 1 3/4 cup each. Would that be enough? I wasn't expecting the toughness of the scoby. Lol. Crazy stuff!
Hi DT, I'm not sure if that is your name, I've been watching some of your videos and enjoying them. I haven't been making Kombucha that long and still learning. I would like to know what do you feed your SCOBY when you are storing it. Do you put sugar in it?
Bobbi Farrell Hi! Yes, my name is Diana T. Tea sweetened with sugar is the perfect diet for your SCOBY’s. The will have the caffeine and sugar they love. Make sure your SCOBY’s in waiting are covered with liquid. 😉
@@DTWellness So when I am not using my scoby add sugar to it along with the starter. I'm sorry I just want to get it right. Should I keep putting sugar in it to keep it alive.
Bobbi Farrell Not plain sugar w/ starter- just plain ole sweet tea. The bacteria & yeast will convert it soon enough. No starter needed. You can leave the prior liquid in the hotel and add the sweet tea to it or discard the old and just refill with the new sweet tea. 😉
Thank you for such a great video, I have so many and give a lot of my scoby's away, however didn't know I could keep them happy and fed and all seperate! PS. Love that cross behind you on the wall, could you let me know where I can purchase one for my kitchen?!
I would like to start a kombucha hotel. Can I place a SCOBY that I used for brewing hibiscus tea Kambucha with those brewed in normal black tea in the same jar/hotel?
@@DTWellness thank you. I would like to also ask if I can use a large fermenting container with a stainless steel spigot (not plastic). Thank you again.
Cora Cummins You should not use any metal around your SCOBY, there could be a reaction causing damage. Personally, I have never had any problem with metal touching (for short periods) like using stainless sheers to cut my SCOBY or handling w/ my rings on. I do think having metal in your brewing container could be problematic. Is there a way to replace the metal w/ plastic?
So I've got a small jar fermenting with a scoby that needs several more days. I want to brew a gallon batch and put the scoby from small jar plus 2 cups of the starter liquid into the gallon batch to ferment. What do I do with the left over small batch starter liquid without a scoby?
JimmyRicky What is a small jar? 3-4 cups? Just trying to figure out how much you will have left over. You only need one cup of starter liquid for a gallon, but you can use as much as you want. You could add all of that liquid to your gallon jar, you could drink it or bottle it for a future starter.😉
JimmyRicky You can bottle the two extra cups in a glass bottle with a plastic lid, unflavored, unrefrigerated and use it for a starter some time when brewing a couple gallons or drink it in a couple weeks, or Like I said you could just use it all poured into your new batch now.
Space Cadet Yes! So so good for you. Dr Mercola sells tablets to dissolve in water- much easier than making it. Of course, homemade everything is better.
Space Cadet I don’t drink it in 🤑 is so tiny that it actually penetrates the cell ridding it of free radicals even down to the organelles. However, at this present time, I do take therapeutic doses of Astaxanthin and do coffee enemas for high doses of antioxidant action. My mother passed away 6 1/2 years ago to cancer, so I try to keep my radical life at a minimum 😀
@@DTWellness Sorry about your mother passing from cancer. 👎 Lost my wife late 2018 from metastatic breast cancer, no amount of free radicals caused it, but malfunctioning DNA replication which creates cells that look perfectly normal to immune system but which has their self-destruct mechanism turned off, so they grow and reproduce unhindered until the host dies.
Space Cadet I’m so sorry! Cancer is a ugly thing! Mom had two metastatic breast cancers.back to back. Her 2 positive, followed by triple negative. But she’s in Glory and I will see her again ♥️
Uglier the scobier the happier the scoby Need to remember that, I’ve just started brewing kombucha and freak out a little every time I have to touch my scoby 😭😬 Also, love her accent 💗
hello I love your videos a lot and I like kombucha too much I am drinking it daily for about a month or more about 2 medium glasses around the day but since 3 or 4 days I have severe stomach pain and oesophigities the moment Idrink it I thought it heals the stomach as I read before but the pain is increasing I want to know why because I like it so much
Hala Salama Just a couple questions for you, How was your overall health before beginning Kombucha? How is your diet on a scale from 1-10, ten being the worst? Have you had health concerns in the past?
DT Wellness my health is good before and after the kombucha I am not on a diet but I drink kombucha before eating by half an hour and after eating too I was suffering before from peptic ulcer but it healed since many years before so I suffer much from stomach pain and heart burn after drinking it
Hala Salama Diet meaning how do you eat? Do you eat pretty healthy all the time or not so much? How long ago was the ulcer? If you have gastrointestinal issues, foods can be irritating, even healthy ones. I would recommend taking a good quality probiotic, like Dr Mercola’s and drink bone broth because it has amazing gut healing abilities. Maybe cut back on Kombucha to one cup a day. 😁 (This advice is not intended to treat or cure any disorder😉)
Yes, if the kombucha isn’t flavored with any other juices. GT’s original has additional juices added. Make sure it is a concentrated mixture. Sorry for the delay in responding. I have had to omit RU-vid from my life to maintain joy & peace. 😉
When I am making my kombucha, water kefir, fermented cabbage, and kvass I ferment them in the same cabinet in my kitchen. Is this a problem? I think you hinted that it might be.
Senator107 If you’re not having a problem with your kefir tasting like Kombucha or your Kombucha having a sour flavor then I’d say you’re alright. Thank you for this. I’ll for sure keep it in mind when I’m giving advice.
Thanks for your response and also the videos that you make. Are you a kombucha guru; well even if you're not your sense of helping and teaching those interested in learning about kombucha is great. Keep up the work, it is welcomed.
DT Wellness thank u for your quick replying I am Egyptian and the one who gave me the scoby told me the first fermentation takes 10 days then every one next is one week so I did that and it was toooo vingrey the first time theI second fermentation even at the fifth day it is vingery too
DT Wellness it is about 30 degrees I dont know by fehrenhite I taste the one I am fermenting now ( today is the seventh day )and it is also vingrey I make 1gallon with a cup of sugar and 4 tea bags ( 2 black and 2 green ) I leave them untill it is the same temp. as the scoby by the way my scoby isn't big atall it is abot 10 cm. diameter (not radious ) so I put it and its baby in the gallon I liked it very very much but the vinegar causes a lot heart burn my relative who got me the scoby from UK got me also kombucha tea it was fabulous fizzy and not sweety I am very sorry to talk too much but I wish u can fix my problem because I like your vides a lot thank u very much in progress
Hala Salama We will fix your problem. No one can tell you how long your Kombucha will take exactly. It is a living food and many variables come into play, one being Temperature. I am sure the temperature you are talking about is Celsius, which is extremely warm. The warmer the environment, the faster the Kombucha will ferment. You may want to start checking yours on day 3 or 4. Taste it daily from that point until you like the flavor. You want it to be a little sweet and tart. When it gets to the flavor you like, then bottle it. I have fermented a gallon in 5 days in a warm area, not as warm as yours. I would think yours may be ready in 4 or 5 days. The size of the SCOBY does not matter at all. You can ferment 3 gallons of kombucha with a baby SCOBY. If you put 10 SCOBY’s in that wouldn’t make a difference either. After you’ve fermented it, it will not be fizzy. It has to be bottled and kept a room temp for a time, depending on what you’ve flavored it with. The more sugar in your added flavor or fruit, the quicker the carbonation builds up. If you DO NOT flavor, in your warm environment, I’d say leave at room temp and start drinking in 5 days. If not fizzy, skip a day or 2, then try again. When carbonated, refrigerate.
Angela Crowther I’ve cut SCOBYs with metal scissors before (stainless steel) with no problem. My rings don’t touch the SCOBYs. They’re not as fragile as we are made to think. 😉
How long the scooby can be on the hotel? How often I need to put a new tea? And I heard about you need to put the scooby in new tea mixed with the old tea.... but I see you put all fresh tea, how this work?
Maria Spencer The SCOBY’s can stay in the hotel for years as long as it is fed. Feeding once a month is adequate. You can leave old Kombucha in if you’d like. By time you feed them they are really hungry. The bacteria and yeast begin to convert the fresh tea immediately. You are simply feeding the bacteria. You don’t need a catalyst like when you are brewing a gallon of Kombucha. 😉
@@DTWellness do u cover with coffee filter or with a cap lid tightly the jar scoby hotel? , Every time I feed them once a month with fresh sweet tea, do I have to pour out the old sweet tea?
Sebastian Ariel Burd Cover your hotel with a breathable material and keep at room temperature. You do not have to pour out the old liquid when feeding your hotel😉
@@DTWellness Thank you very much. Quick question, Im having a difficult time to figure out when its the best taste or time to stop the first fermentation before bottling into second fermentation? I was told to taste and see how sweet or vinegar it might taste, still its hard for me to decide if I need to keep it fermenting for longer, after 9 days I tasted and its kinda still sweet , just a little tangy but still sweet, not sure if it should be tangier and less sweeter? thanks a lot
@@DTWellness Thank you very much, quick question about second fermentation? how long do u keep the bottles out during second fermentation? Today is my second day and I dont see the bottles to be fizzy, just very few tiny bubbles on top that s it, I wonder if I should keep them longer to get them more fizzy?
