She's wrong about the sourdough starter. You don't need a starter to make a starter. All you need is flour and water. Someone had to make the first scoby, so how did they do it?
@@inhishandshomestead let me know what the verdict on how kambucha scoby's can be made, i was a aware of flour and water for sourdough as ive made that in the past, but how is kambucha scoby made
I'm Thai, living in Thailand. Here we make our own kombucha scoby from pineapples or another sour fruits. ingredient 3 parts of pineapple or another sour fruit 1 part of sugar 10 parts of drinking water method Prepare a container that is not too large. Then sterilized by boiling. or scalded with boiling water Put the fruit in a container, add sugar, add drinking water, then gently stir until the sugar dissolves. Cover with a cloth or paper towel and rubber band. Keep in low light and not exposed to direct sunlight at room temperature for 2-3 months. Scoby will grow up. Good scoby should be at least 1.5 inches thick, then strain the fruit. Then keep scoby And the liquid in the jar for starter. Some people succeed at the first time, some don't. I'm not sure about the temperature where I live and where you live may make some difference. I'm sorry that my English is not good, if it may be difficult for you to understand. Here is the example links that Thai people grow their own scoby, No English subtitle no translate ruclips.net/video/U377p2O_SB0/видео.html ruclips.net/video/yOTV-R5cB8g/видео.html ruclips.net/video/-2yr-Zg_2Iw/видео.html
Not similar to sour dough then. You can make a sourdough starter from just water and flour. Then make a bread from that + water and flour. With your idea then I guess the question is where did the first kombucha come from if you need kombucha to make it? There must be a way to start a kombucha batch with just tea and sugar
I thought same thing ;) but i think that u have to live in a particular climat to do this eg. U can start sour dough from water + flour in colder coutries but kombucha is a tropical ferment so maybe, Just maybe u have to live in tropical climat to grow it only from tea+sugar ;)
It would just be a different bacteria and yeast profile I think, not the standard used commercially/traditionally. Similar to sour dough which has different wild yeast/flavor profiles depending on locale
I think it's more of an issue with the isolation of the specific yeast/bacteria combo. The individual bacteria and yeast are present in almost every environment, just not in a symbiotic state.
Almost similiar sourdough starter to become bread,kombucha become from starter tea with scoby and sweet tea(tea liquid +sugar).And sourdough starter from flour + water ,we used starter sourdough make bread and continued .Starter kombucha and scoby used them to be continued make kombucha. But if you make kombucha tea only with tea liquid(water+ tea) and sugar has too much times.
I'm Thai, living in Thailand. Here we make our own scoby kombucha from pineapples or another sour fruits. ingredient 3 parts of pineapple or another sour fruit 1 part of sugar 10 parts of drinking water method Prepare a container that is not too large. Then sterilized by boiling. or scalded with boiling water Put the fruit in a container, add sugar, add drinking water, then gently stir until the sugar dissolves. Cover with a cloth or paper towel and rubber band. Keep in low light and not exposed to sunlight directly for 2-3 months. Scoby will grow up. Good scoby should be at least 1.5 inches thick, then strain the fruit. Then keep scoby And the liquid in the jar for starter. I'm sorry that my English is not good, if it may be difficult for you to understand.
I've brewed kombucha with no starter tea. I grew a scoby from store bought tea, I bought flavored not thinking. When the kombucha was done I started over with just the scoby. I had to wait significantly longer for it to ferment, I chose to let it over ferment so I had strong starter tea at that point. I have since brewed gallon batches from that starter.
Hyacinthos Christou can you please guide me how to do it.. we don’t get kombucha in this part of the world, I have always wanted to make from scratch. Thanks
Craft n Crochet I would be happy to help you, but I think it’s better to contact me in person so we find a way around. If you google my name, you will find my email address.
And sourdough can be made from simply adding flour and water and refreshing (adding more flour and water) daily. Takes about 2 weeks to fully activate... No need for a sourdough starter.... Same with sourmash for brewing ale.... So... where did the first scoby come from ? Did god create it in his own image 🤣
I'm Thai, living in Thailand. Here we make our own scoby kombucha from pineapples or another sour fruits. ingredient 3 parts of pineapple or another sour fruit 1 part of sugar 10 parts of drinking water method Prepare a container that is not too large. Then sterilized by boiling. or scalded with boiling water Put the fruit in a container, add sugar, add drinking water, then gently stir until the sugar dissolves. Cover with a cloth or paper towel and rubber band. Keep in low light and not exposed to sunlight directly for 2-3 months. Scoby will grow up. Good scoby should be at least 1.5 inches thick, then strain the fruit. Then keep scoby And the liquid in the jar for starter. I'm sorry that my English is not good, if it may be difficult for you to understand.
@@b.c.8395 i have managed to do this by accident, made a pineapple syrup, added some black tea i had in the cupboard and the conditions where just right and everything started been feeding it now for over a month and getting lovely drink
Just sharing my experience - I have been following your videos and enjoyed your tips. I have been brewing kombucha without using much of the starter tea. I just put in half or full piece of the pellicle from the previous batch and whatever balance of liquid in the jar (usually 1-2 tablespoons only). I brew 1 litre from it. So far all my brews turned out fine. Vice versa, brewing with only starter tea (1 part starter tea to 4 parts sweet tea) and no pellicle still works but the fermentation seems to be slower to reach my desired taste. Keep it up with your sharing. Thanks a million.
Thanks for sharing, this gives me HOPE. I got a healthy scoby from a person but not much starter tea (roughly 50ml)- i just made a liter out of it yesterday and was worried it's not gonna turn out fine.
Hi.. can i just brew without starter tea. I mistakenly threw the starting tea when i got my first batch of scoby. So i only added pellicle in my tea n sugar, thanks!
@@lifeboy45 I think should be OK, there is yeast left on the pellicle. It is just that the pH level may not be low enough and may take longer for new SCOBY to form. Maybe do 2 batches, one with a bit of apple cider vinegar to bring the pH level down, like just a tsp to abt 500ml tea. Hope it turns out OK for you.
Sorry I disagree! You DONT need a starter tea for a kombucha, the scoby is strong enough within itself to ferment just a cold sweet tea with either sugar or honey. You definitely DONT need any starter tea, however it could help reduce the time of fermentation.
@@dnagoddesshealings2212 and here I thought that funk I had after forgetting tea in my room as teen was just funk...I was growing kombucha but didn't know it 🤣
I like to fragment my tea and honey before I add it to feed my scoby. I left a jar of honey and green tea fragmenting for a while before I remember it and to my surprise it had formed layer of gel on the top of the jar. That layer later became a scoby of its own. It's a beautiful clear white, none like I've seen before. Of course I don't drink the kombucha, I keep it like a pet lol.
I was so glad to know I could make sourdough without starter. It works great and I don't have to keep a starter year round. I just have to start it up when I know I will want to bake sourdough.
I made my first scoby from plain unfiltered kombucha from the store. It took a month to get to a point where I felt like it was ready to brew with, but has worked just fine. Also, I only use 1 cup per gallon to brew and have had much success.
I never knew to add the liquid. After I purchased Kombucha from the store and let a pellicle form, I only used the pellicle in the new batch. It took a long time, weeks, 2 months, but after I got a pellicle, I've only used those.
I'm Thai, living in Thailand. Here we make our own scoby kombucha from pineapples or another sour fruits. ingredient 3 parts of pineapple or another sour fruit 1 part of sugar 10 parts of drinking water method Prepare a container that is not too large. Then sterilized by boiling. or scalded with boiling water Put the fruit in a container, add sugar, add drinking water, then gently stir until the sugar dissolves. Cover with a cloth or paper towel and rubber band. Keep in low light and not exposed to sunlight directly for 2-3 months. Scoby will grow up. Good scoby should be at least 1.5 inches thick, then strain the fruit. Then keep scoby And the liquid in the jar for starter. I'm sorry that my English is not good, if it may be difficult for you to understand.
@@AeonHorusright? 🤣Unbelievable, been watching dozens of videos already and their “scratch” is always a store-bought tea… how did people live on this planet for thousands of years without shopping? 🙄 anyway, not gonna waste more time with this nonsense, gonna simply add a teaspoon of sourdough starter (which I really made from scratch for my bread baking) and that will do the trick, it’s pure common-sense and 6th grade chemistry.
People ask this question because they want to know how the first scoby and first batch of kombucha was made in the first place. Chicken or the egg? How can you make kombucha without a scoby or starter liquid? Someone had to do it. How?
I'm Thai, living in Thailand. Here we make our own scoby kombucha from pineapples or another sour fruits. ingredient 3 parts of pineapple or another sour fruit 1 part of sugar 10 parts of drinking water method Prepare a container that is not too large. Then sterilized by boiling. or scalded with boiling water Put the fruit in a container, add sugar, add drinking water, then gently stir until the sugar dissolves. Cover with a cloth or paper towel and rubber band. Keep in low light and not exposed to direct sunlight at room temperature for 2-3 months. Scoby will grow up. Good scoby should be at least 1.5 inches thick, then strain the fruit. Then keep scoby And the liquid in the jar for starter. I'm sorry that my English is not good, if it may be difficult for you to understand.
@@Korcregus Here is some example links that Thai people grow their own scoby, No English subtitle no translate. Some people succeed at the first time, but some don't. I'm not sure about the temperature where I live and where you live may make some difference. ruclips.net/video/yOTV-R5cB8g/видео.html ruclips.net/video/-2yr-Zg_2Iw/видео.html
@@chrisvdd000 I started a new batch with GT’s gingerade. It took a few “waste batches” to get rid of the ginger taste. It might help using like half or quarter and not the full bottle like I did.
I'm Thai, living in Thailand. Here we make our own kombucha scoby from pineapples or another sour fruits. ingredient 3 parts of pineapple or another sour fruit 1 part of sugar 10 parts of drinking water method Prepare a container that is not too large. Then sterilized by boiling. or scalded with boiling water Put the fruit in a container, add sugar, add drinking water, then gently stir until the sugar dissolves. Cover with a cloth or paper towel and rubber band. Keep in low light and not exposed to direct sunlight at room temperature for 2-3 months. Scoby will grow up. Good scoby should be at least 1.5 inches thick, then strain the fruit. Then keep scoby And the liquid in the jar for starter. Some people succeed at the first time, some don't. I'm not sure about the temperature where I live and where you live may make some difference. I'm sorry that my English is not good, if it may be difficult for you to understand. Here is the example links that Thai people grow their own scoby, No English subtitle no translate ruclips.net/video/U377p2O_SB0/видео.html ruclips.net/video/yOTV-R5cB8g/видео.html ruclips.net/video/-2yr-Zg_2Iw/видео.html
You just pour your kombucha that's done into a glass bottle, and top it off with like 10-20mil of simple syrup (50% water, 50% sugar), and cap it. The bacteria in the kombucha will eat the sugar and carbonate since the bottle is air tight. It's that simple.
@@leslieanngaliya9520 She doesn't know or doesn't want to tell you. She tells you how to boil and purchase a chicken egg but doesn't want you to make the chicken mother out of the egg because she might run out of business !
Yes it is natural and has been brewed for so many years, people did not buy scobys or starter teas. Thank you, I will try a batch and leave it and see what happens.
I'm not a sweet tea drinker, so I've never even accidentally left out a sweet tea. Has anyone done this? Would it form a scoby eventually? Or just mold? In theory, what would happen if you were to just leave a jar of sweet tea sitting outside... (covered with cloth or something) without a scoby or starter liquid?
Today I noticed that the new scoby in the batch I’m brewing, was trying to get out of the jar! Lol. I like checking on my teas every day and today I couldn’t find the new scoby which was well formed already. I decided to remove the cloth cover and there the new scoby was. The scoby sealed itself to the mouth of the jar. I had to poke it back into the brew lol. It was funny but creepy because it’s alive.
Can I use 2 c of tea from the liquid in my scoby hotel as the "starter tea"? It's been awhile since I brewed a batch and I need to drive about an hour to get to a store that sells unflavored kombucha.
Hi.. can i just brew without starter tea. I mistakenly threw the starting tea when i got my first batch of scoby. So i only added pellicle in my tea n sugar, thanks!
can a fermentation lid be used instead of a towel? I want it to be honey and lemon, I always sweeten tea with honey will try that...to add the lemon would I add lemon juice or a cut up lemon? I also want to some with Christmas spice, similar to what goes in mulled cider but with orange and cranberries, would I add the spice in or put it into a bag? The orange would that just be slices with pool on and some dried cranberries?Thanks so much I have been waiting till I got everything but then became unwell, hope tomorrow is better, It did gve me the opportunity to run the questions past you, thanks again!
Nicki Schneider the size of the scoby doesn’t really matter as much as the amount of starter tea. I usually recommend 2 cups of strong starter tea per gallon batch.
i love your videos, very informative. I want to ask you if i can use a plastic bottle at the very end like storing my finished flavoured kombucha for drinking.Thanks.
I generally recommend glass for kombucha. You can watch more about my bottle recommendations here :) www.youbrewkombucha.com/choosing-right-bottles-caps
If I use specific probiotics from my LeanBiome capsule with yeast will that start the kombucha process? I want the best probiotics possible in my Scoby. What other sugars can be used, will honey work?
I just tried to make a scoobi from a store bought kombucha. Let it be fore almost 6 weeks but the jar i put it in is bit wider so its looking really thin. What would u reccomend? Should i aff some tea to it
The SCOBY is actually in the finished tea (kombucha) and the pellicle that forms is what the SCOBY produces (cellulose). You can make kombucha by using it/these as your starter tea/SCOBY.
Kombucha lady my kombucha has been sitting in a nice warm place in its original bottle. I added a teaspoon of sugar to help it along. I didnt touch it for 5 days i dont see anything happening... and no mold :/
Ashton Grist if it’s store bought Kombucha, you probably have purchased one that has yeast inhibitors in it and that’s the reason why nothing seems to be happening.
THANK YOU FOR A STRAIGHT ANSWER! FINALLY! I AM SO CURIOUS ABOUT WHY ONE CANNOT CREATE A SCOBY ON THEIR OWN. THIS MUST BE POSSIBLE... Had to sub. Sorry for all caps. My eyes are really bad. Makes it hard yo see typos
If I want to make my new scoby ,only sweet tea and culture kombucha how much I took culture kombucha.And how many my sweet tea in my batch!That's right too more sugar make I got scoby more fat?!
Any size of the pellicle SCOBY will do, even with "remnant" bits. Just that it may take longer to ferment. I have used from a tablespoon-sized to a palm-sized, all turned out well.
Yes, the only difference is that the carbonation is gone. In fact, many people prefer to drink their kombucha after the 1st ferment... without going through the 2nd ferment to carbonate.
How to make a natural Scoby and starter tea? You don't know or doesn't want to tell us. She tells you how to boil and purchase a chicken egg but doesn't want you to make the chicken mother out of the egg because she might run out of business !
I'm Thai, living in Thailand. Here we make our own kombucha scoby from pineapples or another sour fruits. ingredient 3 parts of pineapple or another sour fruit 1 part of sugar 10 parts of drinking water method Prepare a container that is not too large. Then sterilized by boiling. or scalded with boiling water Put the fruit in a container, add sugar, add drinking water, then gently stir until the sugar dissolves. Cover with a cloth or paper towel and rubber band. Keep in low light and not exposed to direct sunlight at room temperature for 2-3 months. Scoby will grow up. Good scoby should be at least 1.5 inches thick, then strain the fruit. Then keep scoby And the liquid in the jar for starter. Some people succeed at the first time, some don't. I'm not sure about the temperature where I live and where you live may make some difference. I'm sorry that my English is not good, if it may be difficult for you to understand. Here is the example links that Thai people grow their own scoby, No English subtitle no translate ruclips.net/video/U377p2O_SB0/видео.html ruclips.net/video/yOTV-R5cB8g/видео.html ruclips.net/video/-2yr-Zg_2Iw/видео.html
She's wrong about the sourdough starter. You don't need a starter to make a starter. All you need is flour and water. Someone had to make the first scoby, so how did they do it?
THIS! Someone had to make the first one ever, and I'm determined to figure out how they did it
@@inhishandshomestead let me know what the verdict on how kambucha scoby's can be made, i was a aware of flour and water for sourdough as ive made that in the past, but how is kambucha scoby made
Probably from it being outside and gathering yeast in the air
I've made sourdough starter, and accidentally made new one when failed to rehydrate sourdough starter, i can confirmed
That's exactly what I've been asking myself: How was the first one made? And where is that recipe?
I'm Thai, living in Thailand. Here we make our own kombucha scoby from pineapples or another sour fruits.
ingredient
3 parts of pineapple or another sour fruit
1 part of sugar
10 parts of drinking water
method
Prepare a container that is not too large. Then sterilized by boiling. or scalded with boiling water Put the fruit in a container, add sugar, add drinking water, then gently stir until the sugar dissolves. Cover with a cloth or paper towel and rubber band.
Keep in low light and not exposed to direct sunlight at room temperature for 2-3 months. Scoby will grow up.
Good scoby should be at least 1.5 inches thick, then strain the fruit. Then keep scoby And the liquid in the jar for starter.
Some people succeed at the first time, some don't. I'm not sure about the temperature where I live and where you live may make some difference.
I'm sorry that my English is not good, if it may be difficult for you to understand.
Here is the example links that Thai people grow their own scoby, No English subtitle no translate
ruclips.net/video/U377p2O_SB0/видео.html
ruclips.net/video/yOTV-R5cB8g/видео.html
ruclips.net/video/-2yr-Zg_2Iw/видео.html
I'm surprised that this comment hasn't gotten more interaction. Thank you for this! I'm gonna try growing my own scoby.
Thanks i looking for this, making it without scoby or starter. Gonna try with your recipe. I am from Indonesia, btw 😊
Thank you so much. I appreciate you sharing this xx
Thank you so much! I have been searching for days!
would you be able to do this from ACV?
does the resulting liquid become a vinegar off of the pineapple?
Not similar to sour dough then. You can make a sourdough starter from just water and flour. Then make a bread from that + water and flour.
With your idea then I guess the question is where did the first kombucha come from if you need kombucha to make it? There must be a way to start a kombucha batch with just tea and sugar
I thought same thing ;) but i think that u have to live in a particular climat to do this eg. U can start sour dough from water + flour in colder coutries but kombucha is a tropical ferment so maybe, Just maybe u have to live in tropical climat to grow it only from tea+sugar ;)
It would just be a different bacteria and yeast profile I think, not the standard used commercially/traditionally. Similar to sour dough which has different wild yeast/flavor profiles depending on locale
I think it's more of an issue with the isolation of the specific yeast/bacteria combo. The individual bacteria and yeast are present in almost every environment, just not in a symbiotic state.
Almost similiar sourdough starter to become bread,kombucha become from starter tea with scoby and sweet tea(tea liquid +sugar).And sourdough starter from flour + water ,we used starter sourdough make bread and continued .Starter kombucha and scoby used them to be continued make kombucha.
But if you make kombucha tea only with tea liquid(water+ tea) and sugar has too much times.
I'm Thai, living in Thailand. Here we make our own scoby kombucha from pineapples or another sour fruits.
ingredient
3 parts of pineapple or another sour fruit
1 part of sugar
10 parts of drinking water
method
Prepare a container that is not too large. Then sterilized by boiling. or scalded with boiling water Put the fruit in a container, add sugar, add drinking water, then gently stir until the sugar dissolves. Cover with a cloth or paper towel and rubber band.
Keep in low light and not exposed to sunlight directly for 2-3 months. Scoby will grow up.
Good scoby should be at least 1.5 inches thick, then strain the fruit. Then keep scoby And the liquid in the jar for starter.
I'm sorry that my English is not good, if it may be difficult for you to understand.
I've brewed kombucha with no starter tea. I grew a scoby from store bought tea, I bought flavored not thinking. When the kombucha was done I started over with just the scoby. I had to wait significantly longer for it to ferment, I chose to let it over ferment so I had strong starter tea at that point. I have since brewed gallon batches from that starter.
Correct! Me too. I have so many kombucha scobies WITHOUT a starter tea and I have experimented with so many different teas, all absolutely successful.
Hyacinthos Christou can you please guide me how to do it.. we don’t get kombucha in this part of the world, I have always wanted to make from scratch. Thanks
Craft n Crochet I would be happy to help you, but I think it’s better to contact me in person so we find a way around. If you google my name, you will find my email address.
And sourdough can be made from simply adding flour and water and refreshing (adding more flour and water) daily.
Takes about 2 weeks to fully activate...
No need for a sourdough starter....
Same with sourmash for brewing ale....
So... where did the first scoby come from ?
Did god create it in his own image 🤣
But a starter is much faster and gives you control over which of the millions of strains of wild yeast and bacteria will infect your brew.
I'm Thai, living in Thailand. Here we make our own scoby kombucha from pineapples or another sour fruits.
ingredient
3 parts of pineapple or another sour fruit
1 part of sugar
10 parts of drinking water
method
Prepare a container that is not too large. Then sterilized by boiling. or scalded with boiling water Put the fruit in a container, add sugar, add drinking water, then gently stir until the sugar dissolves. Cover with a cloth or paper towel and rubber band.
Keep in low light and not exposed to sunlight directly for 2-3 months. Scoby will grow up.
Good scoby should be at least 1.5 inches thick, then strain the fruit. Then keep scoby And the liquid in the jar for starter.
I'm sorry that my English is not good, if it may be difficult for you to understand.
@@b.c.8395 i have managed to do this by accident, made a pineapple syrup, added some black tea i had in the cupboard and the conditions where just right and everything started been feeding it now for over a month and getting lovely drink
@@Celcius1 what crazy is that, this might be how the first ever kombucha being discovered
Just sharing my experience - I have been following your videos and enjoyed your tips. I have been brewing kombucha without using much of the starter tea. I just put in half or full piece of the pellicle from the previous batch and whatever balance of liquid in the jar (usually 1-2 tablespoons only). I brew 1 litre from it. So far all my brews turned out fine. Vice versa, brewing with only starter tea (1 part starter tea to 4 parts sweet tea) and no pellicle still works but the fermentation seems to be slower to reach my desired taste.
Keep it up with your sharing. Thanks a million.
Thanks for sharing, this gives me HOPE. I got a healthy scoby from a person but not much starter tea (roughly 50ml)- i just made a liter out of it yesterday and was worried it's not gonna turn out fine.
@@zoe-huongtran2109 After 1 week, spots appear. Good luck & have fun.
Hi.. can i just brew without starter tea. I mistakenly threw the starting tea when i got my first batch of scoby. So i only added pellicle in my tea n sugar, thanks!
@@lifeboy45 I think should be OK, there is yeast left on the pellicle. It is just that the pH level may not be low enough and may take longer for new SCOBY to form.
Maybe do 2 batches, one with a bit of apple cider vinegar to bring the pH level down, like just a tsp to abt 500ml tea.
Hope it turns out OK for you.
Sorry I disagree! You DONT need a starter tea for a kombucha, the scoby is strong enough within itself to ferment just a cold sweet tea with either sugar or honey. You definitely DONT need any starter tea, however it could help reduce the time of fermentation.
💯 yes! This all the way! 👏🏼👏🏼👏🏼
@@dnagoddesshealings2212 and here I thought that funk I had after forgetting tea in my room as teen was just funk...I was growing kombucha but didn't know it 🤣
It will turn into mold if it does not have enough acid starter or below 4.5 on PH reading. But i wonder whats your room temperature?
I like to fragment my tea and honey before I add it to feed my scoby. I left a jar of honey and green tea fragmenting for a while before I remember it and to my surprise it had formed layer of gel on the top of the jar. That layer later became a scoby of its own. It's a beautiful clear white, none like I've seen before. Of course I don't drink the kombucha, I keep it like a pet lol.
I was so glad to know I could make sourdough without starter. It works great and I don't have to keep a starter year round. I just have to start it up when I know I will want to bake sourdough.
I made my first scoby from plain unfiltered kombucha from the store. It took a month to get to a point where I felt like it was ready to brew with, but has worked just fine.
Also, I only use 1 cup per gallon to brew and have had much success.
I just tried that too but i think my jar was too wide! So the scoobi is lookimg really thin. Im thinking of adding some sweet tea to it . Npt sure !
I never knew to add the liquid. After I purchased Kombucha from the store and let a pellicle form, I only used the pellicle in the new batch. It took a long time, weeks, 2 months, but after I got a pellicle, I've only used those.
Excellent information! Well done. Thanks for these perspectives.
So where did the first scoby come from?
We purchased ours from Amazon here in the US
@@YouBrewKombucha I meant THE first scoby lol. I'm pretty sure kombucha has been around far longer than amazon 😂
I'm Thai, living in Thailand. Here we make our own scoby kombucha from pineapples or another sour fruits.
ingredient
3 parts of pineapple or another sour fruit
1 part of sugar
10 parts of drinking water
method
Prepare a container that is not too large. Then sterilized by boiling. or scalded with boiling water Put the fruit in a container, add sugar, add drinking water, then gently stir until the sugar dissolves. Cover with a cloth or paper towel and rubber band.
Keep in low light and not exposed to sunlight directly for 2-3 months. Scoby will grow up.
Good scoby should be at least 1.5 inches thick, then strain the fruit. Then keep scoby And the liquid in the jar for starter.
I'm sorry that my English is not good, if it may be difficult for you to understand.
@@AeonHorusright? 🤣Unbelievable, been watching dozens of videos already and their “scratch” is always a store-bought tea… how did people live on this planet for thousands of years without shopping? 🙄 anyway, not gonna waste more time with this nonsense, gonna simply add a teaspoon of sourdough starter (which I really made from scratch for my bread baking) and that will do the trick, it’s pure common-sense and 6th grade chemistry.
@@b.c.8395 can you just let the tea with sugar sit and wait for it to ferment feeding it sugar if needed?
So where did the first scoby ever come from... it didn't appear out of nowhere
Lmao right
People ask this question because they want to know how the first scoby and first batch of kombucha was made in the first place. Chicken or the egg? How can you make kombucha without a scoby or starter liquid? Someone had to do it. How?
I think just like making vinerger without the mother
I'm Thai, living in Thailand. Here we make our own scoby kombucha from pineapples or another sour fruits.
ingredient
3 parts of pineapple or another sour fruit
1 part of sugar
10 parts of drinking water
method
Prepare a container that is not too large. Then sterilized by boiling. or scalded with boiling water Put the fruit in a container, add sugar, add drinking water, then gently stir until the sugar dissolves. Cover with a cloth or paper towel and rubber band.
Keep in low light and not exposed to direct sunlight at room temperature for 2-3 months. Scoby will grow up.
Good scoby should be at least 1.5 inches thick, then strain the fruit. Then keep scoby And the liquid in the jar for starter.
I'm sorry that my English is not good, if it may be difficult for you to understand.
@@b.c.8395 Your English is pretty much flawless! That answers my question perfectly! I appreciate you taking the time to post that recipe!
@@Korcregus Here is some example links that Thai people grow their own scoby, No English subtitle no translate. Some people succeed at the first time, but some don't.
I'm not sure about the temperature where I live and where you live may make some difference.
ruclips.net/video/yOTV-R5cB8g/видео.html
ruclips.net/video/-2yr-Zg_2Iw/видео.html
@@b.c.8395can you grow your own agony just from tea sugar and distilled water
They stopped selling plain kombucha in my town, probably because they can't profit if people keep making it themselves.
What a bummer!
Yeah I’ve hit up every grocery store in my area and I couldn’t find any😭😭
@@YouBrewKombucha where do we find starter, I have made it for years and now I cannot find raw unflavored kombucha anymore
@@Giraffe27 I know, on purpose or what? Right?
@@chrisvdd000 I started a new batch with GT’s gingerade. It took a few “waste batches” to get rid of the ginger taste. It might help using like half or quarter and not the full bottle like I did.
I don't have starter tea not scoby, how do I grew scoby without??
I'm Thai, living in Thailand. Here we make our own kombucha scoby from pineapples or another sour fruits.
ingredient
3 parts of pineapple or another sour fruit
1 part of sugar
10 parts of drinking water
method
Prepare a container that is not too large. Then sterilized by boiling. or scalded with boiling water Put the fruit in a container, add sugar, add drinking water, then gently stir until the sugar dissolves. Cover with a cloth or paper towel and rubber band.
Keep in low light and not exposed to direct sunlight at room temperature for 2-3 months. Scoby will grow up.
Good scoby should be at least 1.5 inches thick, then strain the fruit. Then keep scoby And the liquid in the jar for starter.
Some people succeed at the first time, some don't. I'm not sure about the temperature where I live and where you live may make some difference.
I'm sorry that my English is not good, if it may be difficult for you to understand.
Here is the example links that Thai people grow their own scoby, No English subtitle no translate
ruclips.net/video/U377p2O_SB0/видео.html
ruclips.net/video/yOTV-R5cB8g/видео.html
ruclips.net/video/-2yr-Zg_2Iw/видео.html
Could you make a video on making a carbonated plain kombucha that goes through a 2nd fermentation please?
You just pour your kombucha that's done into a glass bottle, and top it off with like 10-20mil of simple syrup (50% water, 50% sugar), and cap it. The bacteria in the kombucha will eat the sugar and carbonate since the bottle is air tight. It's that simple.
Hello Ma'am. I would like to ask how to make starter tea to be used in kombucha fermentation and for the scoby to form?
You need plain kombucha or to purchase starter tea online
@@YouBrewKombucha what if from scratch? How to make a natural Scoby and starter tea?
@@leslieanngaliya9520 She doesn't know or doesn't want to tell you. She tells you how to boil and purchase a chicken egg but doesn't want you to make the chicken mother out of the egg because she might run out of business !
Yes it is natural and has been brewed for so many years, people did not buy scobys or starter teas. Thank you, I will try a batch and leave it and see what happens.
@@chrisvdd000hi what happened? I’m wondering if I leave plain tea with sugar out (with a cheese cloth) if it’ll turn into a scoby naturally
I'm not a sweet tea drinker, so I've never even accidentally left out a sweet tea. Has anyone done this? Would it form a scoby eventually? Or just mold? In theory, what would happen if you were to just leave a jar of sweet tea sitting outside... (covered with cloth or something) without a scoby or starter liquid?
Alexandra Huang it would mold. That’s why you need the starter. It makes it acidic enough to kill off any mold or anything that would normally grow.
Today I noticed that the new scoby in the batch I’m brewing, was trying to get out of the jar! Lol. I like checking on my teas every day and today I couldn’t find the new scoby which was well formed already. I decided to remove the cloth cover and there the new scoby was. The scoby sealed itself to the mouth of the jar. I had to poke it back into the brew lol. It was funny but creepy because it’s alive.
What happens if you use a weak/ to sweet starter liquid to make a new batch of kombucha?
Can I use 2 c of tea from the liquid in my scoby hotel as the "starter tea"? It's been awhile since I brewed a batch and I need to drive about an hour to get to a store that sells unflavored kombucha.
According to her video about SCOBY hotels, you can use the liquid from your hotel for starter tea. 🙂
Hi.. can i just brew without starter tea. I mistakenly threw the starting tea when i got my first batch of scoby. So i only added pellicle in my tea n sugar, thanks!
Now where did scoby originate from? It didn't just appear
I haven't had time to make kombucha but i still have my scooby in a jar with starter tea how do i keep it alive
Nate Great Just add some sweet tea now and then. You may even grow another scoby!
Just pour in new sweet tea and go.
How the starters are made tho?..is like.. What comes first egg or chik?
Question: can i try to make a scoby using the mother yeast?
Can i make it with non-alchoholic zero sugar starter tea.
can a fermentation lid be used instead of a towel? I want it to be honey and lemon, I always sweeten tea with honey will try that...to add the lemon would I add lemon juice or a cut up lemon? I also want to some with Christmas spice, similar to what goes in mulled cider but with orange and cranberries, would I add the spice in or put it into a bag? The orange would that just be slices with pool on and some dried cranberries?Thanks so much I have been waiting till I got everything but then became unwell, hope tomorrow is better, It did gve me the opportunity to run the questions past you, thanks again!
What size Scooby do you need for a batch of kombucha ? I purchased one on line and it seems small . Maybe the diameter of a large mouth mason jar
Nicki Schneider the size of the scoby doesn’t really matter as much as the amount of starter tea. I usually recommend 2 cups of strong starter tea per gallon batch.
It maybe about a cup it came with can I just buy more starter and miss the two 🤞🧐 Thank you
My starter tea tastes a bir bitter... Is this ok? Can I still use it for my second fermentation?
Could anyone explain why I can't add the SCOBY to flavored kombucha?
i love your videos, very informative. I want to ask you if i can use a plastic bottle at the very end like storing my finished flavoured kombucha for drinking.Thanks.
I generally recommend glass for kombucha. You can watch more about my bottle recommendations here :) www.youbrewkombucha.com/choosing-right-bottles-caps
If I use specific probiotics from my LeanBiome capsule with yeast will that start the kombucha process? I want the best probiotics possible in my Scoby. What other sugars can be used, will honey work?
I need help, my first scoby batch has gone over 105 f (40c) Is it dead? Do need to add another bottle of kombucha? PLEASE HELP.
I just tried to make a scoobi from a store bought kombucha. Let it be fore almost 6 weeks but the jar i put it in is bit wider so its looking really thin. What would u reccomend? Should i aff some tea to it
The SCOBY is actually in the finished tea (kombucha) and the pellicle that forms is what the SCOBY produces (cellulose). You can make kombucha by using it/these as your starter tea/SCOBY.
Kombucha lady my kombucha has been sitting in a nice warm place in its original bottle. I added a teaspoon of sugar to help it along. I didnt touch it for 5 days i dont see anything happening... and no mold :/
Ashton Grist if it’s store bought Kombucha, you probably have purchased one that has yeast inhibitors in it and that’s the reason why nothing seems to be happening.
@@MarianaVillanova its not likely im sure i bought store bought that worked fine and this guy is a local shop and he rides to work on a peddle bike.
Havent seen it in a while mind.. ill go check must have been 10 days out the fridge
Ashton, is the bottle air tight? It shouldn't be as kombucha needs to "breath". Open up and cover with a breathable cloth or paper towel.
@@wanyeng it is. It has an all over flavour enhancer i have yet to google and some bastard put sweetners in it.
THANK YOU FOR A STRAIGHT ANSWER! FINALLY!
I AM SO CURIOUS ABOUT WHY ONE CANNOT CREATE A SCOBY ON THEIR OWN. THIS MUST BE POSSIBLE... Had to sub. Sorry for all caps. My eyes are really bad. Makes it hard yo see typos
But with sour dough you can make your own starter? Can you not start your own scoby?
I think you can something is not adding up
I have heard of apple cider vinegar being used in place of starter tea.
Bad idea- you will end up with vinegar eels that will eat your SCOBY.
If I want to make my new scoby ,only sweet tea and culture kombucha how much I took culture kombucha.And how many my sweet tea in my batch!That's right too more sugar make I got scoby more fat?!
Great video and info, thanks for sharing.
EDUARDO MIAMI FL 🇺🇸
How much scoby do you need?
Any size of the pellicle SCOBY will do, even with "remnant" bits. Just that it may take longer to ferment. I have used from a tablespoon-sized to a palm-sized, all turned out well.
@@wanyeng thankyou :)
Question FOR ANYONE HERE!:
If a bottle of kombucha tea has gone flat, is it still beneficial for good health?? THANK YOU VERY MUCH (in advance)!
Yes, the only difference is that the carbonation is gone. In fact, many people prefer to drink their kombucha after the 1st ferment... without going through the 2nd ferment to carbonate.
@@elisadach4887
👍😊
How to make a natural Scoby and starter tea?
You don't know or doesn't want to tell us. She tells you how to boil and purchase a chicken egg but doesn't want you to make the chicken mother out of the egg because she might run out of business !
I'm Thai, living in Thailand. Here we make our own kombucha scoby from pineapples or another sour fruits.
ingredient
3 parts of pineapple or another sour fruit
1 part of sugar
10 parts of drinking water
method
Prepare a container that is not too large. Then sterilized by boiling. or scalded with boiling water Put the fruit in a container, add sugar, add drinking water, then gently stir until the sugar dissolves. Cover with a cloth or paper towel and rubber band.
Keep in low light and not exposed to direct sunlight at room temperature for 2-3 months. Scoby will grow up.
Good scoby should be at least 1.5 inches thick, then strain the fruit. Then keep scoby And the liquid in the jar for starter.
Some people succeed at the first time, some don't. I'm not sure about the temperature where I live and where you live may make some difference.
I'm sorry that my English is not good, if it may be difficult for you to understand.
Here is the example links that Thai people grow their own scoby, No English subtitle no translate
ruclips.net/video/U377p2O_SB0/видео.html
ruclips.net/video/yOTV-R5cB8g/видео.html
ruclips.net/video/-2yr-Zg_2Iw/видео.html
Highly knowledgeable i guess you are Filipina thanks
I grew my own scoby from store-bought kombucha
This whole video isn’t true. Stop spreading fake information.
You can however grow a scoby without starter tea. All you need is the scoby/black tea. 👏🏼👏🏼👏🏼
What you’re saying is actually not true!
🙏🙏🙏
Do you have a man? 😏
Yes.