I only bring a third of the water to a boil. Add sugar. Stir till sugar is dissolved. Add teabags. Let bags steep. Rrmove bags. Then I add the rest of the water, thereby cutting the cooling time by at least 3 hours.
Thank you so much for teaching in such a simple and easy way to understand how to make kombucha tea. I followed your instructions and could make an amazing kombucha tea. It was the first time I made it and my family loves it ! Thanks😃
I want to say that I have been making Kombucha using your recipe for a couple of months now. It is absolutely delicious!! I got a scoby from a yogi friend. I flavored my last batch with organic strawberries and some with lemon and fresh ginger. They turned out incredibly good! Thank you for sharing this recipe.
Never have grown our own scoby, always throwing out too many to have to worry about growing one. We drink the tea unflavored, but really enjoy how much it varies from batch to batch. Just harvested 5 quarts today. Just love how effervescent it is at harvest. Thanks for the kind words Carla and enjoy your tea...
You say to only use clear glass bottles to store your tea in but I know several people that bottle their tea up in amber beer bottle style bottles with no issues. Their's is carbonated and sometimes flavored with fruit.
This is THE Best video I have ever seen to make the Kombucha. So clear precise without all the extra yak,yak,yak. Also easy to follow. All others are waste of time. Thank you Thank you thank you. I will definitely make this.
I am new to brewing kombucha. I am on 4th batch now. I thought you were missing a step in 2nd fermentation with no fizzies nope, my kombucha 1st ferment is now fizzy after more SCOBY babies. now I will no longer have to wait FOREVER to get perfect kombucha. thanks for the great video!
You should boil the tea too for at least 5 minutes. Tea is a major source of spores that could possibly harm the fermentation process, much more than sugar BTW. Also, unless you have *real* organic tea, there might be some fungicide, pesticide, and herbicide residue in the tea. Boiling it 5 minutes will help deactivate these molecules that are bad for us of course, but also harm the fermentation. Secondly, the fabric that is put on your fermentation container should be fastened tight with an elastic or a string around the container so no intruder such as fruit flies can find their way into it, because they smell the fermentation from far.
You can make your own skobie, by mixing up a 50/50 batch of sweetened tea and Kombucha, allowing it to sit for a few weeks. Add sugar when it seems to be getting vinegary and after a while a skobie will form on the top. This is what I do.
great video to my understand black or green tea is the best use >> guess it really don't matter then which tea bags i'm still learning as i'm getting ready to make my kombucha
I've long been under the impression that it's best not to use any metal utensils or pans. That's why the fermenting tea is in glass jars, not cans or steel, even if it's stainless. Also I use 2 tea bags per quart and make a strong brew in a large teapot and after brewing 10 - 15 minutes I add the tea and enough cold water to make 3 qts. in my brewing jar. Just sharing some of the possibilities. Whatever works, right? I love knowing alternative ways in order to get creative.
Thanks for answering my question. I see some people use coloured glass but I believe that clear glass is more attractive. Also I was wondering about using plastic for my first ferment but you Claire's that to. Many thanks for the info.
Use filtered water. Boil one quart for your sweet tea. Pour remaining 3 quarts of cold water into your fermentation vessel. Add the sweet tea you just made and stir the mixture well. It's now ready for your scoby and starter. You only ever need to boil all the water if you fear bio contamination.
Hey Stephanie, ceramic might be alright but if there's a chance that it might be a problem we want to err on the side of less danger not more. We do not bottle ours, just transfer the cookie jars to the fridge after placing "clear" glass lids on them. We make 5 batches at a time (approx. 4 gallons).
thanks for the video! I have tooooo many mushrooms! they make like crazy! i have 2 gallon pickle jars full of boucha mushrooms! !!! when i make new tea, i add a cup of water with a spoonful of honey or sugar and i just leave them. on the counter, under a towel . i don't want to waste them! it's like killing something Mother Earth gave me as a blessing! i guess I'll put an ad on Craigslist for anyone who wants one. i have had to throw a lot at already.
Hi, I was wondering if you still have extra kambucha mushrooms ..I will like to obtain one...please if you still offering the kambucha mushrooms please let me know. My email is angeldmarcia@gmail.com .
+Melanie Willard - BTW did you know the "Symbiotic culture of Bacteria and Yeast" (SCOBY) is not a mushroom and does not contain any 'fungi'? It's deceptive when people refer to the SCOBY as 'mushroom'.
Have you ever grown your own Kombucha scoby? I tried once, bu,t it failed. I am now trying again. Do you flavor the Kombucha for your family? Or do you all drink the tea plain? I enjoyed your video. Thanks, Carla
reallyy really appreciate no music videos. music always interfers with just listening, and I don't know why some makers insist on using. the wrong music can irritate the listener....give us a bread and just confidently use your own voice..is best:) I am moving on to a musicless channel.
We are not experts by any means but feel that Kombucha tea is used to help the body detoxify. Since it helps pull toxins from the body we would like to err on the side of (this would be more beneficial rather that potentially hazardous). That and based on recommendations from several others.
We don't adjust or test the Ph, mostly just go by taste, not too tart or too sweet. The longer it brews the less sweet and more tart it will become. I would imagine that Ph test strips could give you the information you're looking for. Sometimes the mother floats and sometimes she sinks, this has never been an issue. Remember the sugar and the tea are the food for the mushroom. We've had the best luck with plain white sugar and lipton tea.
As long as you have the jar (and scobies) in the fridge you should be fine. My test is normally, when in doubt throw it out when it comes to food. As long as you trust your friend and feel as though they are capable of preparing Kombucha tea in a safe manner then keep them. You should probably make a 3 quart batch of tea by the directions in the video and take the best (thick, even, no holes) looking scobie and make you a batch. We either give away or throw away 5 scobies a month.
I love that this is so succinct. I am making an effort to cut back on the sugar in my diet. A cup and a half of sugar seems to me to be a lot for three quarts of water. Is this very sweet?
Why shouldn't you use colored glass? I have store bought kombucha in brown glass, so I saved the bottles hoping to reuse them for my own kombucha making. Where do you even get the mushroom from to start this too?
A friend gave me a big tea jar with several fat scobies over a week ago but all I've done is add a little sugar to feed them. The jar has just sat there and the tea on the bottom is getting dark. Should I throw it away and start over?
We have always used regular tea but some recipes do call for organic tea. When we first began making the tea, we were told organic tea had a higher potential of causing mold (which did happen to a friend of ours).
You can grow your own Kombucha SCOBY from raw Kombucha, like GT's, that you buy from the store. Look up growing your own Kombucha SCOBY, there are tons of videos on youtube. If you live in a locale with lots of hippie looking folks, look online for someone already making Kombucha and get a SCOBY from them.
Do u adjust the Ph of the tea before u drink it?? if so, when do u adjust it and with what? before u add the mother to ferment it, or after it is fermented? I was told the Ph needs between 2.5 and 4.0, and that is very important so u don't get sick drinking it! if the mother goes to the bottom of the jar, does that mean it is dead? or will it come to the top in time to come? im new, so i have questions, and i use extra fine ground white pure cane sugar, Dixie Crystal brand to be specific!
Everything was going fine-- I was dutifully taking notes --and then Boom you pull some kind of alien-looking fungus out of a jar! Any tips on where one might procure said alien fungus?
you might try web searching about this and see what kind of results people have come up with. We have heard that pasteurized honey (NOT RAW) may be used but we have never tried this ourselves.
Hello! Thankyou for this video, very informative! I find it strange that all of the sites that sell Kombucha products have ceramic jugs yet I've heard everyone say not to use ceramic! Cookie jar is an awesome idea! Do you bottle yours?
You said that you can store of the Scobies in the fridge for a few days. Then what happens? Because it looks like you have a lot of Scobies that are more than a few days old. Also, mine looks like it's forming a really thin layer on the top and that was big Scooby is still on the bottom. And that's after about four days after making the tea.
I have never had problems brewing tea for years but lately my new growth SCOBYs are very thin and the tea is on the sweet side not fully fermented- any suggestions ?
+Steve Frank Films thares the scoooobyyy!they have feeling,they like it dark and quiet,they also love your hands,i make it in the big two gallon cookie jar of the same type you have there,i make it in four gallon intervals with bottling,now a have a family of scobys,yippeee! :-)
You can make your own scoby the first time by very simply buying a jar of Kombucha tea from your grocery store and adding that to your cooled tea mixture. After a week, this will make its own "mother" and you can keep using it over and over. BTW, I just let the tea cool all the way down on the stove for 4 hours (no need the fan business), The sugar gets eaten up by the tea so you won't be consuming sugar by the time the kombucha is ready so it is fine for Diabetics and the like. It does contain a wee bit of alcohol and the fizziness means it's ready Never put metal spoons (to taste) in it and never heat it...this kills the probiotic properties.
Why keep it in a quite room? Also, how do you suggest to bottle the kombucha once its made since most glass jars have metal or plastic lids, what is the best method? Thank you for your video!
Quick question from the end of the video, why is it pertinent to use only clear glass? Say if it is in the fridge, it is void of any light, correct? So, please fill me in with what you mean by only keep it in a clear container. Enjoyed the video. Thanks.
andrew vincent I'm mostly just passing on the instructions I got when I first received my scoby. Everything else is just helpful hints to save time. The clear glass was to avoid impurities, dyes, etc. Once the tea is ready I store it in the fridge. Up until then it is kept at room temperature out of direct sunlight
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No. Spring water contains natural minerals (which give it the taste) that the SCOBY (mushroom) may find distressing. My well water, for instance, contains high levels of natural occuring flouride, which can kill the SCOBY.
Greetings from Hong Kong Thanks for sharing:) I would like to know is it the same way i can make my own "mother" if i do not have any "mother"? And time for fermenting will be longer than 7days? Is that correct?
Can you tell me what a quart is please. We dont use that measure in the uk. Also I have been using Yorkshire Tea. If you are using Liptons you probably only need one decent tea bag as Liptons is REALLY weak !
Hello and thank you for making this video. I'm trying to get past the taste lol I just tried it... maybe if I make my own and flavor it differently... or .. give it a bit of time. lol! You are very brave! I think I could maybe get past the vinagrette taste with time. ;o Jill
you can sample the tea and harvest it when it's a little less tart. The warmer the temperatures the faster the process works. You might build up to it.
Sorry about that, we ordered our original Mushroom from Laurel Farms. The link is in the description. After you make the first batch you'll have a second mushroom, etc. If you can find someone in your area that makes Kombucha tea then you can probably get one from them. Just make sure it's someone you can trust to have followed all the safe handling instructions. Good Luck
great video! was wondering when you store the scoby (mother) in a glass container with left over tea do you need to add sugar or does it just rest within the liquid?
Hi, yes it is absolutely key to use sugar and no alternative, no honey or agave. It's not about the taste, the "mushroom" or scoby is basically a living yeast and bacteria pancake that eats sugar and poops out the fermented product. Sounds nasty, kind of is, but that's how this drink is made. You MUST use sugar, but keep in mind that the scoby will eat it. Check out the sugar content on a store bought bottle of kombucha, it's not very high.
