Some people are never happy, always looking at things negatively. Such people live a miserable life. Forgive them and be blessed by almighty God, the Lord Jesus.
Wow that’s some timing! I’m about to make a Scoby hotel now and went on RUclips to pass the time while my hotel bottle sanitizes in hot water. And boom! You posted this. Thank you 🙏
I am a total beginner in brewing kombucha, your channel has been the most helpful. I’m not very clear on keeping the scoby though, can I just leave the scoby with the left over tea from first fermentation in the original jar as it is or do I need to transfer it to another jar with starter tea? Would appreciate advice from any experience brewers.😊
You can if you want to keep brewing, stick to one particular tea (brand/color etc) so your scoby doesn't get scared when in a new environment aka new tea
I have a question about the health benefits of kombucha. I totally believe it helps me. But I made my most tasty batch the other day and I just can’t help but think that it couldn’t be healthy but it tastes the best. I’m a travel icu nurse and hadn’t been able to get to the store in a while so I used what I had I used a can of pineapple and a can of peaches. Blended them and oh my god. The tastiest kombucha and the best fizz. But is it healthy? Can you help me figure that out? I want to make that one again but 🤷♂️. Ps. I absolutely love love love your show. I got my friends and most importantly my son to watch your show and we all make our kombucha. Thanks again
i mean, it sort of depends on your unique body/health and what you constitute as healthy for you. But I go into that a bit in this video/write-up if that's helpful :) -- www.youbrewkombucha.com/is-kombucha-good-for-you
I watched another video of yours where you stated it is not necessary to burp your bottles in second ferment. I didn't burp my bottles for a couple days. When I opened one to strain before adding to the fridge, it released strawberry/blueberry shrapnel all over my ceiling, 3 walls, cupboards, hair and face. So I am now in the "other" half of people who believe that burping during 2nd ferment is crucial. Days later, and I'm still finding little bits I missed way across the kitchen. : (
I have had this happen so many times 😂 I have figured out that if I burp at the first 24hr mark, then I have an idea of how fast it’s carbonating. If not much leave it for another 24hrs, hold it up to the light and check for bubbles. If yes, I’ll burp one bottle to test, if no I wait till I see bubbles. When there’s bubbles and I get a good pop when testing, I burp all bottles, let sit for another 24hrs and then go straight to the fridge without burping again. It’s long and convoluted, I know. 😂 but this method has me with well carbonated booch that doesn’t become confetti for my kitchen. hope this helps someone, happy brewing 💜
Hi! I love your videos and your channel! I just have a question, do you use cane sugar? Because all the cane sugar I can find has a light brown color but yours is white, so I am just a bit confused. Also, is there a way to support you in any way? I would love to.:) :) Your videos are saving my life!
She does use cane sugar, from what I gather from other videos. She says it’s the best sugar for the yeast to eat. She has a dedicated video on sugar on this channel. Also she’s selling a book now 😁
Yes! Not a silly question at all. Unfortunately there’s a lot of tea misinformation and misconceptions out there so it’s understandably confusing. But I have a couple videos dedicated to explaining what real tea is if you’re curious 🥰
Hmmm, it all looks a lot like a first fermentation vessel and process. Whats the difference!? Won't your hotel simply create a new booch batch in abt 10 days?
Thankyou so so much for your kind sharing. P.s It’s okay that you forgot to mention sugar. I really like that you suggested self reflection for ppl who got angry Wise words Much love to you all 🙏💚🫂💜☮️😌🌏
Would I be able to use an air tight gallon jar of some sort for 2nd fermentation? Each gallon I make has the same flavor and I’d like to start straining the kombucha once the 2nd fermentation is done. I think it’d be easier if I could flavor the entire gallon and strain into bottles once it’s fully carbonated. Is that possible?
the middle path that definitely helps! Any suggestion on a quality jar that can withstand the pressure? My google searching skills seem to have been stretched too thin lol.
Any chance you can do some videos on coffee kombucha? I brew it myself, but would like to hear your pointers and advice if you have any.... most other videos I see aren’t as useful...
Eric Carve this is the recipe I’ve been using: www.fortheloveofbody.com/blog/xjfsebmxdlxcsegjtd4cdkktlzy8nc it works pretty well. I have a separate scoby hotel for my coffee and tea scobies
I put my big batch brew down for a 2nd ferment because I wanted to add more flavor before bottling it. It grew the thickest scoby in just a matter of days. It's beautiful and white but now it has flavor in it. My question is can I use this scoby in other main batch brews without it sending the brew into a nasty state?
How do you come back from a SCOBY hotel? do you just use 2 cups of the SCOBY hotel tea as your starter tea portion of the first ferment or would that be too harsh?
Yes. Use your hotel as your starter liquid. BUT it’s super concentrated. So just remember that it’s not gonna take 7 days to finish. I made that mistake and ended up with 2 gallons of vinegar 😂 had to make 4 gallons of booch to get it used up. Fyi; at that point you can just mix it half and half (super starter and sweet tea) wait a day and then go into 2nd ferment. Good luck 🍀 happy brewing 💜
no need to replace the tea as long as it's acidic, but you can start throwing out the SCOBYs once you have too many of them and they take up too much space. That's usually how I decide :)
No sugar to feed hotel?? ...I'm doing my hotel to make a stronger starter tea... I probalily will feed after I take some cups to start a kombucha frist fermentation and I thinking use the same sweet tea that I will use to kombucha to feed the hostel... Its a good thinking?
The Scoby needs air! Wikipedia: "The acetic acid bacteria in kombucha are aerobic, meaning that they require oxygen for their growth and activity." Also, the Scoby produces CO2. You don't want any pressure build-up inside the fermentation vessel (unless you want it to explode!) Actually, there are lids with built-in 2-way ventilation for fermentation (Beware of the 'out-only' type!.) The cloth is the probably the easiest way in many respects. Just keep the glass upright!
I totally blanked and forgot to mention that *very important* detail. Doh! I tried to flag it for viewers with a pop-up toward the end of the video. The full recipe is also in the description box. Sorry! :D
Lyzel Aimee yes! I totally blanked and forgot to include the *very important* bit of info like how much sugar to put in. It’s in the description box (and in a pop up that happens toward the end of the video) but it’s 1tbsp. of sugar per cup. 😊
Hi! I have SCOBYs from.Jun, can I start feeding them using sugar to start.making Kombucha? ...and...how can we use the SOCOBYs if we have excess of them? Thank you!
She has a video on Jun too and she basically said you can’t in that video. Jun and kombucha scobys have different cultures. If you have too many scobys you could give them away to a neighbor who wants to start brewing 😊
Honey, right you are humane don't listen to negative comments. God bless you
Thank you Brenda!
Some people are never happy, always looking at things negatively. Such people live a miserable life. Forgive them and be blessed by almighty God, the Lord Jesus.
😲 I thought we had to use sweet tea only. So happy to know I can use fermented starter tea now too. Sooo much easier. You rock. Thanks!
Using sweet tea just gives you more time between feedings. It’s also much like starting a new batch.
You are so good guidance I started my scoby hotel in December following your instructions and is been really good thank you
Thank you! My SCOBY hotel was getting quite low and this was just the right timing to help!
Perfect timing, today’s project is to feed my scoby hotel. Thanks so much!
Wow that’s some timing! I’m about to make a Scoby hotel now and went on RUclips to pass the time while my hotel bottle sanitizes in hot water. And boom! You posted this. Thank you 🙏
I must've read your mind! ;)
Girl I like your kitchen
Thank you! You know what? I forgot the sugar too. Thank you for reminding me. I love your videos. Thanks.
I'm so glad you love the videos! Thank you for watching! I cannot believe I forgot to mention sugar in the video! haha
@@YouBrewKombucha how much sugar for hotel....1cup water ,1 black tea bag ,sugar ???
@@YouBrewKombucha Yeah, I think you forgot haha, I made a question about it here up
Exactly what I needed to know. Thanks!
I am a total beginner in brewing kombucha, your channel has been the most helpful. I’m not very clear on keeping the scoby though, can I just leave the scoby with the left over tea from first fermentation in the original jar as it is or do I need to transfer it to another jar with starter tea? Would appreciate advice from any experience brewers.😊
You can if you want to keep brewing, stick to one particular tea (brand/color etc) so your scoby doesn't get scared when in a new environment aka new tea
oooh! I wish this video was out a few days ago when I threw away a few sad scobies that were taking too much space!
Love you so much! Your videos are the best!! Thank you!
I have a question about the health benefits of kombucha. I totally believe it helps me. But I made my most tasty batch the other day and I just can’t help but think that it couldn’t be healthy but it tastes the best. I’m a travel icu nurse and hadn’t been able to get to the store in a while so I used what I had
I used a can of pineapple and a can of peaches. Blended them and oh my god. The tastiest kombucha and the best fizz. But is it healthy? Can you help me figure that out? I want to make that one again but 🤷♂️. Ps. I absolutely love love love your show. I got my friends and most importantly my son to watch your show and we all make our kombucha. Thanks again
i mean, it sort of depends on your unique body/health and what you constitute as healthy for you. But I go into that a bit in this video/write-up if that's helpful :) -- www.youbrewkombucha.com/is-kombucha-good-for-you
Thanks for you input. I really love your channel.
I watched another video of yours where you stated it is not necessary to burp your bottles in second ferment. I didn't burp my bottles for a couple days. When I opened one to strain before adding to the fridge, it released strawberry/blueberry shrapnel all over my ceiling, 3 walls, cupboards, hair and face. So I am now in the "other" half of people who believe that burping during 2nd ferment is crucial. Days later, and I'm still finding little bits I missed way across the kitchen. : (
Hi! You can try putting it in the fridge first, and leave it inside for around 24 hours. It will mellow down the fizz. :)
In addition, she recommends completely chilling bottles before opening.
I burp once a day, I leave space in warmer months and burp and chill before opening. I'd rather have less fizz than have to clean the entire kitchen
I have had this happen so many times 😂 I have figured out that if I burp at the first 24hr mark, then I have an idea of how fast it’s carbonating. If not much leave it for another 24hrs, hold it up to the light and check for bubbles. If yes, I’ll burp one bottle to test, if no I wait till I see bubbles. When there’s bubbles and I get a good pop when testing, I burp all bottles, let sit for another 24hrs and then go straight to the fridge without burping again.
It’s long and convoluted, I know. 😂 but this method has me with well carbonated booch that doesn’t become confetti for my kitchen. hope this helps someone, happy brewing 💜
Hi! I love your videos and your channel! I just have a question, do you use cane sugar? Because all the cane sugar I can find has a light brown color but yours is white, so I am just a bit confused. Also, is there a way to support you in any way? I would love to.:) :) Your videos are saving my life!
She does use cane sugar, from what I gather from other videos. She says it’s the best sugar for the yeast to eat. She has a dedicated video on sugar on this channel.
Also she’s selling a book now 😁
Organic cane sugar is not white like processed sugar.
You need to change the started tea or the scobi hotel can be in the same tea for year
How much sugar with that cup of tea? You didn’t mention.
1 tablespoon of sugar per tea bag. The recipe is in the video description. She forgot to say it in the video.
Thank you so much! A silly question- does green tea count as "real" tea?
Yes! Not a silly question at all. Unfortunately there’s a lot of tea misinformation and misconceptions out there so it’s understandably confusing. But I have a couple videos dedicated to explaining what real tea is if you’re curious 🥰
Sorry I’m not sure if you said for each cup of water put one tea bag no sugar??
Hmmm, it all looks a lot like a first fermentation vessel and process. Whats the difference!?
Won't your hotel simply create a new booch batch in abt 10 days?
Thankyou so so much for your kind sharing.
P.s
It’s okay that you forgot to mention sugar.
I really like that you suggested self reflection for ppl who got angry
Wise words
Much love to you all
🙏💚🫂💜☮️😌🌏
Would I be able to use an air tight gallon jar of some sort for 2nd fermentation? Each gallon I make has the same flavor and I’d like to start straining the kombucha once the 2nd fermentation is done. I think it’d be easier if I could flavor the entire gallon and strain into bottles once it’s fully carbonated. Is that possible?
the middle path that definitely helps! Any suggestion on a quality jar that can withstand the pressure? My google searching skills seem to have been stretched too thin lol.
Any chance you can do some videos on coffee kombucha? I brew it myself, but would like to hear your pointers and advice if you have any.... most other videos I see aren’t as useful...
Thomas Jennings I’ve never heard of it. Mind sharing your recipe you currently use?
Eric Carve this is the recipe I’ve been using: www.fortheloveofbody.com/blog/xjfsebmxdlxcsegjtd4cdkktlzy8nc it works pretty well. I have a separate scoby hotel for my coffee and tea scobies
Hi. Ur videos are amazing. How would you make 3 litres of kombucha?
Her instructions on her website are for a gallon of kombucha. Just adjust the rations to make any amount you like.
I put my big batch brew down for a 2nd ferment because I wanted to add more flavor before bottling it. It grew the thickest scoby in just a matter of days. It's beautiful and white but now it has flavor in it. My question is can I use this scoby in other main batch brews without it sending the brew into a nasty state?
I winder if you continue to brew subsequent batches if kombucha would the flavorings eventually dull and disappear...
How do you come back from a SCOBY hotel? do you just use 2 cups of the SCOBY hotel tea as your starter tea portion of the first ferment or would that be too harsh?
Yes. Use your hotel as your starter liquid. BUT it’s super concentrated. So just remember that it’s not gonna take 7 days to finish. I made that mistake and ended up with 2 gallons of vinegar 😂 had to make 4 gallons of booch to get it used up. Fyi; at that point you can just mix it half and half (super starter and sweet tea) wait a day and then go into 2nd ferment. Good luck 🍀 happy brewing 💜
Is there a point where you should start throwing out old scobys/replacing tea inside the hotel?
no need to replace the tea as long as it's acidic, but you can start throwing out the SCOBYs once you have too many of them and they take up too much space. That's usually how I decide :)
No sugar to feed hotel?? ...I'm doing my hotel to make a stronger starter tea... I probalily will feed after I take some cups to start a kombucha frist fermentation and I thinking use the same sweet tea that I will use to kombucha to feed the hostel... Its a good thinking?
This is awsom i feel like a wizard brooding some shit
Wtf 😄
Just a tsp of tea??.. no sugar???
Hey! I had a question I cant find the answer to on your youtube, can I add chia seeds to my kombucha during F2 or should I do it after?!
You can add it during F2! :)
Can you put a lid on the scoby hotel Instead of cloth?
The Scoby needs air! Wikipedia: "The acetic acid bacteria in kombucha are aerobic, meaning that they require oxygen for their growth and activity." Also, the Scoby produces CO2. You don't want any pressure build-up inside the fermentation vessel (unless you want it to explode!) Actually, there are lids with built-in 2-way ventilation for fermentation (Beware of the 'out-only' type!.) The cloth is the probably the easiest way in many respects. Just keep the glass upright!
I like how you sound
How long does a scoby stay 'good' or 'alive ' ? Do they eventually come to the end of their life ?
She has a video on this called “Does Kombucha Expire”
Boa tarde! Qual chá vc usa ? Pode responder em português? Por favor?
You forgot to mention how much sugar...
I totally blanked and forgot to mention that *very important* detail. Doh! I tried to flag it for viewers with a pop-up toward the end of the video. The full recipe is also in the description box. Sorry! :D
@@YouBrewKombucha all good ❤️👍🏻😜
Came here for the same reason
Can I drink my scoby hotel
What about sugar?
Lyzel Aimee yes! I totally blanked and forgot to include the *very important* bit of info like how much sugar to put in. It’s in the description box (and in a pop up that happens toward the end of the video) but it’s 1tbsp. of sugar per cup. 😊
Hi! I have SCOBYs from.Jun, can I start feeding them using sugar to start.making Kombucha? ...and...how can we use the SOCOBYs if we have excess of them? Thank you!
She has a video on Jun too and she basically said you can’t in that video. Jun and kombucha scobys have different cultures.
If you have too many scobys you could give them away to a neighbor who wants to start brewing 😊
سلام خیلی خوشگلی.🙏🙏🙋♂️
What is sweet tea? I'm guessing that's an American term?
It's just sweetened tea. So tea with sugar added to it. :)
Yeah…a con would be all that SCOBY not brewing kombucha!