I started about five weeks ago and I now make about 3 gallons a week. Made some blueberry syrup to add after the first fermentation! So good! Soooo refreshing
I still buy them, because the bottles are expensive, and I get a drink and bottle with each purchase, and they have some flavors I have no idea how to make! lol
@@MawiyahJyou can make a ginger bug 3 ingredients 250 ml of water (boil it to remove chlorine or get natural spring water) 2tbsp of chopped organic ginger 2tbps of cane sugar put it in a jar with a breathable cover and let it sit for 3 to 5 days or until you see a frothy foam bubble up strain and add it to any juice or homemade syrup more sugar and longer fermentation times means more alcohol I personally don’t go over 4 days in a pressure proof flip top bottle
One thing to note is allow the tea to cool to room temperature before dumping in the raw flavoured Kombucha as a hot temperature will kill the SCOBY and you'll be left with a jar of blue mould
Look at it as a last purchase and then you won’t have to buy store Kombucha again. It’s not that much of an investment. People spend $10 on fancy coffee everyday so…🤷🏻♀️
I’ve also found that the Original Synergy Kombucha (unflavored) is almost impossible to find. I can find all flavors but not the unflavored. Seems as though the company might realize that a lot of people are using it to start their own Kombucha…less purchasing of theirs. 🤔 I guess it also depends on if you’re in a small area or big city? Not sure, but it’s frustrating. I went ahead and ordered a SCOBY from Amazon but I still want to make my own SCOBY eventually.
I noticed and inferred this SAME thing. It's Gotta be the Reason lol can't find em any where including online but Amazon has the scoby and pecille (hit and miss)
Whole Foods has the original GTs classic kombucha unflavored. It’s not part of the synergy line. It comes in a small cobalt blue colored bottle. However when I made my scoby I just used store bought ginger flavored kombucha because WF is far from me. Scoby is healthy and thriving and I plan to make ginger flavored kombucha anyway
@@vgamedude12 I've also managed to make a SCOBY using flavored kombucha. All of the GT's synergy kombucha line is raw and unpasteurized, so it should work just fine, but I wouldn't use the initial batch of tea to make kombucha once your scoby is formed like shown in the video. Mine was way to sour, it was basically closer to vinegar than kombucha by the time my scoby was created. But that might just be because it took a while for it to form (over 3 weeks).
@@marthachavez6315 Boil 4 cups of filtered water Steep 3 black or green tea bags for about 5 to 10 minutes Add 1/3 cup of cane sugar and mix well Let it cool to room temp (a few hours) do not add kombucha to hot tea it will kill the bacteria. Add tea to big jar and add 2 cups of store bought original or ginger flavored kombucha Cover with a tea towel and rubber band and store in a dark place for a few weeks until your Scoby is at least 1/4 inch thick. Try not to move the jar too much because it could mess up the formation of the Scoby but don’t worry if that happens 😁 if you have anymore questions let me know! I hope this helps! Additionally you can tweak the recipe how you like and boil 2 cups of water and steep the tea and add to two cups of cold water to cool it down faster or even cool it in the fridge 🥰
0.75 - 1.0 cups (or 150-200 grams) sucrose per gallon. Sounds like a lot but quite a bit gets consumed by the SCOBY. Then just use the natural sugars in the fruit for the second fermentation.
I have been hard-pressed to find a bottle of unflavored kombucha with live cultures in the Portland area. I've even gone into market of choice and other higher and grocery stores but it seems like GT is catching on to the idea that we are making our own scobys
Same here. I went to the gt's website and found the classic version (now known as "pure " in a hello label instead of blue) and selected it. When it got to the page of that flavor, below the description it has a button for where to find. There was only one place in my area. I picked one up and am making mine today.
unfortunately any drink that is fermented uses real sugar. you can try using less but it will have less of the probiotics and fermentation quality that makes kombucha special
I made my kombucha and scoby... left it for two weeks and when I came to make a new batch the teas already fizzy.... I can’t get this right me.. lol... last few have been flat this ones certainly not..
The environment is too acidic for the Clostridium botulinum to survive if the Ph is below 4.6 and adding sugar also Reduces water availability for most bacteria to survive in
I used to eat that thing when I was young, my mother called it karagasok tea, she put that thing in a big earthen jar called "burnai" filled with water with dissolved brown sugar and then she put Lipton tea bags and then that thing! 😂
Ok, if you're going to "teach" make sure you learn first. 1. SCOBY is both the cellulose (the thing floating on the top) and the kombucha itself. 2. The cellulose is the side effect of fermenting. It's completely opposiite of what you said - making kombucha makes the celluloze, not the other way around. 3. The celluloze is not needed to make kombucha. You just need the starter tea.
@@izaiahcastleberry1598Starter tea is just a very strong Kombucha (fermented way past the level you can drink it), which you use to start new brewing. I just have 2 jars. In one I ferment a starter tea only - it's a continous brewing - I never fully empty the jar, I just refill it with sweet tea to let the fermenetation always going. I use around 2 cups of starter to nake 1 gallon (around 4 liters) of new Kombucha.
