I have only 1 vessel, and i see my scoby now produces kombucha too fast for me ,plus new scobys are grown. If i don't have place for a hotel, is it a good idea just to throw the older one away?
Tossing a SCOBY is throwing away a very Nutritional item full of B-1, B-2, B-6, *B-12, etc…….. I marinate mine in concentrated juice. Then I put in blender, then layout in the Dehydrator to make Fruit Bucha Rollups. They are also good for Composts. ♥️💗♥️ Katy
I have just reached a point where I don't feel like brewing another gallon jar of black tea. I was settling in to watch a few dozen videos to answer all my questions about how to safely store my scobys. Yours was the first one I watched. You answered ALL of my questions, and some I did not know I had. You did it clearly, simply, and with much friendliness and respect in your attitude. There is no need for me to keep searching for answers. NOW WHAT AM I GOING TO DO WITH ALL THE TIME I HAD SCHEDULED TO WATCH MORE VIDEOS????????? Sigh, back to cleaning and reorganizing my kitchen... CURSES!
I just started brewing my own and I can't get the carbonation right I have tried all methods mentioned on youtube .I even have the book I think I keep my house to cold.lol I will try again this summer and will leave bottles in a box in the sunshine. Oh well back to buying it.
@@delphine88313 Grab a little $10 plant heating mat on Amazon this should do the trick for you . It's what I did and keep mine in the garage now and it keeps it at around 68 which is perfect. I also keep the house cold :D
@@DrivingWithJake I have a heating pad but it turns off after a hour( I guess for safety reasons) When I start back I will get a different heating pad.Thanks
Thank you for your excellent videos. I tried to make kombucha years ago and failed. I took all my cleaned kombucha gear and stuck in a cabinet in the basement. Have been interested in trying again. I've watched other videos to get inspired again and came across your channel. Success! My first new batch yielded one plain, four cherry and four grape individual bottles. All fizzie and tasty. Family won't try them though. My second larger batch is flavored with homegrown and canned pears. Thank you. My Scoby mow lives in a hotel for now. Wife is tired of seeing the kombucha vessel sitting on the counter. Now I have to contend with more than a dozen bottles of kombucha in the fridge. Thank you again for your channel.
Started my scoby from gt's raw kombucha (the less alcoholic one that happened to have kiwi juice) and so far i've made some great brews. I have started my hotel and the main jar is growing great scobys. What a fun hobby!
I can't find the original ANYWHERE in my area. What do y'all think about using the GingerAid one? I know we aren't supposed to use any with flavors but I am thinking it is the one that has the very least flavoring and i know that Ginger is a good one. Thoughts?
@@dianewright5177 that will probably work, I saw a video about how the flavored kombucha will work, as long as it's organic. And it might take longer, but definitely worth a shot
I don't drink let alone brew kombucha, but I find all of this really fascinating. I think I'll try making kimchi or something to get into fermentation stuff.
Yes! Sauerkraut, fermented veggies/ chiles and kimchi are all great places to get started with fermentation, even if kombucha isn't your thing. Fermentation is awesome. :)
I kept a scabby hotel in a sealed jar for 5 years because I wasn't living where I could brew. The scones were fine. Firm, no mold, the liquid was basically vinegar at that point. unfortunately a new scoby did not grow when I tried to make a batch from them so lesson learned. Five years is too long.
I left a hotel at my friend's vacation home in Las Vegas 3 weeks ago, and got back last night. It's so hot in Vegas (110 degrees!) that the liquid evaporated about 3 inches in that short time! She doesn't leave the air conditioner on when she's not here, so thanks for the video, I'm going to feed it now!
I am new to this kombucha thing and I like your videos, you give me confidence to do it. I ignored the instruction card I got with my kit, I trust you more.
I've been really studying/watching your videos and it's nice that your approach is simple. I have my first batch of booch that is about 10 days old.The flavor is slightly sweet and mild vinegary. And yes, I'm a proud papa of a beautiful new scoby. I think tomorrow I might start some bottles with black cherries, red raspberry, and maybe some fresh Rosemary off my plant for flavoring. Are those flavors user friendly? You are the only subscription I've had on youtube. Great videos.
Thanks for watching! Those flavors sound delicious, and they sure sound like they'd be great with kombucha. I've tried different combos with all three of those ingredients and have loved the results. I love throwing in a sprig of fresh rosemary with a sweeter fruit (like berries or citrus or pineapple) -- the flavors meld beautifully. If you want a list of some of my fave flavor combos, you can check it out here: www.youbrewkombucha.com/flavor-ideas
Instead of making new kombucha all the time, can I just take half of the kombucha after 2 or more weeks and then add the same amount of tea and sugar? So that i can drink it for a long time and just add tea and sugar?
Thank you for the videos! Had a question tho, it was a bit unclear to me. I have done a small batch of kombucha (2L). First of all i was wondering for my new batch of 2L again how much starter liquid should i use? My second question is for the scobby hotel, to start with the first one, do i need to put some starter tea (and how much?) Or i can just put the 2 cups of sweet tea? And if i understood correctly you only feed it once and dont need to do anything with again after? Thank you!!
Hi. Where do you store your scoby hotel? Closet? Also, why not put the scoby hotel in the refrigerator ~ when in need, take it out and let the scoby hotel sit until room temperature? I may not have all the ideas and terms to ask the best questions. Cheers :)
Hey there! I've just watched another video (I think it was this lady's channel) and she said that the scobybis more likely to grow mould when kept in the fridge because the coldness causes the scoby to grow dormant. Its inactivity then encourages mould to form. Hth
Thanks for your very informative video. Query please: What would be an approx safe max temperature for one’s unrefrigerated scoby hotel? i.e. in hot climates without aircon. On bad summer days my indoors probably exceed 32C/90F.
How do i know when to feed the scoby? Is 15 days a good rule of thumb? If i am away for longer can i just add more tea and sugar so that my scoby does not die?
Do you use the tea from scoby hotel as the starter for next or every batch of kumbucha you make , or use the fermented tea or older kumbucha of previous batch
Hi ! I successfully grew my own Scoby! Actually I grow 2! - separately-One from only GT’s and one from GT with sweet tea added. I gave them just shy of 4 weeks and they are “beautiful” lol Anyway I only used 1 of the Scoby’s to start F1- Can I combine the starter liquids to store the 2nd Scoby? Thanks for all your advice!
@@lightbeareradonis hi, so does it mean i just need to brew some sweet tea and add it to the extra scoby and starter liquid to start the scoby hotel? my next batch will form another new scoby, so do i just add it into the scoby hotel along with some liquid? Will the starter liquid n scobys from different batches cause any bad bacteria growth?
does the scoby hotel have to stay between 70-80 degrees like when you are making kombucha. i just got a scoby and i really only bought enough string lights for my brewing vessel
@@hectorambriz9618 Use about i think a cup of your batch and put that and the scoby in a container. You cant leave the scoby without moisture, and you need a previous batch as a starter, so its a double win.
As I was pouring the liquid into jars for second fermentation, I took too much liquid, and there’s not much left for the scoby. Could I just add some dark sweet tea to keep it happy?
When we are first starting our scoby hotel, and we have a new scoby and two cups of first ferment in there, and it’ll take another 7 to 10 days to have more kombucha to add to the hotel along with another new scoby, will this still be ok? Or is 7 to 10 days too long to wait to add more tea to my new hotel? Hope my question makes sense :) I’m just starting my first batch of kombucha ever and after this I’ll start a Scoby hotel. So I’m feeling nervous I’ll do it wrong🙈 Your videos are so informative! Thank you for sharing.
a vall That should be just fine! As long as it doesn’t completely evaporate or dry out, you don’t have to worry about adding more tea. I’ve gone weeks without checking my scoby hotels/adding more kombucha. It just gets stronger and stronger. :)
Very helpful video. Thinking about making it myself for health reasons. Does the Scoby Hotel need to be stored I the fridge? Or is it fine at room temperature?
So the person I got my scoby from a good while, as in several yrs back said if I wasn’t going to use it for a while to store it in the refrigerator-which I have. It seems to be working okay… what do you think? Thanks!
Hellooo! Love your content 🙏 ! I am brewing beer, Mead and booch in my Garage where airflow is really really far from ideal. Some of my gear even gets moldy because of the high moisture and dark isolation of the space inside 😭 what can i do to improve my situation? Thank you!!!
RachieCakes go ahead and just add some store bought unflavored kombucha to bump up that starter tea amount. You’ll likely be ok, but it’s better to be on the safe side! Thank you for watching by the way! Good luck with your brews!!!
Hi - great channel btw. I just wanted to check Can you use one gallon jar to house just one scoby? and just two cups of starter tea? The large vessel will still be ok?
Can you add sugar straight to the hotel when it becomes too acidic and the scobies need feeding (instead of adding extra brewed sweet tea?) I just wonder because it'd be faster to just add sugar insteadof having to brew tea plus add the sugar in the brewed tea.
Scobys feed on both sugar and tea -- so if you just add sugar to the hotels (without tea), unfortunately, they're not getting all the nutrients they need to keep surviving.
Great videos! I had a quick question. So when you finish your first fermentation does the original scoby form a new one on top? I had read that you can't use the old/original scoby for your next batch and only the new one that forms. Is that true? Does the new and old one form separately and then you just toss the old? I'm not really clear on that part of the process for making your second batch. Thanks in advance!
David Friedman Sure, yes usually the original scoby forms a new one on top of it. And you can definitely use both the old+new scobys in your future batches. Some people just prefer to use the new one but if you’re just starting out, I actually recommend keeping both of them together at least for a few batches until the new scoby gets stronger. Scobys just get stronger with age, so you don’t have to worry about them going bad or anything. That’s why I actually stockpile my old ones in scoby hotels to reserve them as backups for future batches and generate super strong starter tea. Hope that helps!
The Symbiotic Culture Of Yeast and Bacteria (SCOBY) is the starter kombucha, not the pellicle. The pellicle is just a byproduct that also contains some of the SCOBY. It’s ok to call the pellicle a scoby. But you don’t need the pellicle to brew kombucha. You can throw it away. And you definitely don’t need a “scoby hotel”. Just tuck away some bottles of unflavored kombucha from a successful brew on a rotation and put them in sweet tea to start a new batch. No previous pellicle necessary. There is a living FAQ on Reddit’s r/kombucha community explaining all this is great detail.
I actually cover that here: ruclips.net/video/bY5PPwv2N8E/видео.html Lots of lot of people (and Reddit is the biggest culrpit here) will nitpick over whether or not you should call it a “SCOBY” or a “pellicle.” I agree that it's scientifically accurate to nitpick and say that the SCOBY is really the liquid a.k.a. starter tea, but most home brewers refer to the cellulose mat as the “SCOBY.” And they refer to the bacteria and yeast-filled kombucha liquid as “starter tea.” So I’ll stick with that vernacular and naming convention to avoid confusion here. And for whatever it's worth, in my side-by-side experiments fermenting kombucha batches with and without a pellicle (I used 2 cups of starter tea and the same ingredients in both batches) - I actually found that the batches that I used a pellicle + 2 cups of starter tea consistently fermented faster than the batches that only contained 2 cups of starter tea (no pellicle). So while they both did ferment, the one with the pellicle seemed to acidify faster. That's why I still use the pellicle in my day-to-day brewing, whether or not it's technically necessary. I figure why not give my kombucha the best shot I've got against mold and harmful pathogens if I've got so many spare SCOBY mats/pellicles anyhow?
You could start a portable vermicomposting bin for 5 bucks like this one: ruclips.net/video/AxKrXeVtPdY/видео.html I keep one and whenever I have food scraps or produce that went bad I feed my worms. Old SCOBY's are really healthy for the worms and I imagine it would make the compost in the bin that much more rich and useful in the garden. Its an awesome way to be more green by processing waste in a useful way, and super easy to care for, much like a SCOBY is! It always makes me feel better to give the worms any plant cuttings or seedlings I have to cut or throw out because I know they aren't being "wasted" or thrown away, but just incorporated into a new form that is being recycled.
Can I start one bottle to begin 2nd fermentation and leave the rest to further grow? First batch ever and could not find this answer. I’d like to do one per day to test what I like but wasn’t sure if it would damage my 1st batch of 1st fermentation batch. Thx. Love your videos the best!
Is The Big Book of Kombucha listed with scientific references? Gathering material for my bachelors project I need to know if this book could aid me. Thanks!
Doesn't anyone any tips on cleaning your Scoby hotel? There is too much information online but I like her the best, however I can remember her mentioning anything.
Hi, can the strong acidity of the scoby hotel liquid corrode the rubber seal of a stainless steel vent? For regular kombucha it shouldn’t be a problem since it’s not that acidic, right? Thanks for your help
Quick question - I've experimented with some herbal tea infusions during the F1 stage - can/should the scoby that forms during those be put in the same hotel with the other scobys?
The unflavored kombucha tea that you get from a scoby hotel needs to be a specific kind of tea? What if I used black tea to make that scoby hotel and I want to use a cup of that to make a batch with white tea later on? Wouldn’t that taste bad? How does that work?
If you want to create carbonation, you have to bottle it in an airtight container and let it ferment for a few days longer (that's called second fermentation). You can check out this video for that step specifically: www.youbrewkombucha.com/guide-to-2nd-fermentation But if you want my full run-down on the whole kombucha process from start to finish, you can check it out here: www.youbrewkombucha.com/kombucha-quick-start-guide
How can we make initial inoculum tea culture at home? I'dont have any previous kambucha tea and I also don't get it since lockdown. Please suggest how to make it at home
I'm going on a two month trip. Should I seal my scoby hotel -to avoid evaporation? I saw a video where they put the scoby hotel sealed, in the fridge, wouldn't that kill it?? 😿
Sometimes I question my life decisions when I’m avoiding work to watch videos about scoby hotels
...same 🙈...
Oh, good to know I'm not the only one 😂
Currently doing this
Ha!
Yes, do question.
It really pays to keep making those changes.
i have left my scoby hotel unattended for 3 years and i started brewing again 6 months ago, no problem at all!
Did you just leave it sitting on the counter the entire time or refrigerate it? I'm totally new at this haha.
I have only 1 vessel, and i see my scoby now produces kombucha too fast for me ,plus new scobys are grown.
If i don't have place for a hotel, is it a good idea just to throw the older one away?
Can’t help singing in my head 🎶” Welcome to the hotel for my scobies🎶anytime of year (anytime of year) you can keep them here”🎶😊
Tossing a SCOBY is throwing away a very Nutritional item full of B-1, B-2, B-6, *B-12, etc…….. I marinate mine in concentrated juice.
Then I put in blender, then layout in the Dehydrator to make Fruit Bucha Rollups. They are also good for Composts.
♥️💗♥️
Katy
Also great for your chickens !
They can also be made into dog treats apparently
I have just reached a point where I don't feel like brewing another gallon jar of black tea. I was settling in to watch a few dozen videos to answer all my questions about how to safely store my scobys. Yours was the first one I watched. You answered ALL of my questions, and some I did not know I had. You did it clearly, simply, and with much friendliness and respect in your attitude. There is no need for me to keep searching for answers.
NOW WHAT AM I GOING TO DO WITH ALL THE TIME I HAD SCHEDULED TO WATCH MORE VIDEOS?????????
Sigh, back to cleaning and reorganizing my kitchen... CURSES!
keepdancingmaria why did you stop
I just started brewing my own and I can't get the carbonation right
I have tried all methods mentioned on youtube .I even have the book I think I keep my house to cold.lol I will try again this summer and will leave bottles in a box in the sunshine. Oh well back to buying it.
@@delphine88313 Grab a little $10 plant heating mat on Amazon this should do the trick for you . It's what I did and keep mine in the garage now and it keeps it at around 68 which is perfect. I also keep the house cold :D
@@DrivingWithJake I have a heating pad but it turns off after a hour( I guess for safety reasons)
When I start back I will get a different heating pad.Thanks
@@delphine88313 Joshua Tree makes a great heat wrap
Thank you for your excellent videos. I tried to make kombucha years ago and failed. I took all my cleaned kombucha gear and stuck in a cabinet in the basement. Have been interested in trying again. I've watched other videos to get inspired again and came across your channel. Success! My first new batch yielded one plain, four cherry and four grape individual bottles. All fizzie and tasty. Family won't try them though. My second larger batch is flavored with homegrown and canned pears. Thank you. My Scoby mow lives in a hotel for now. Wife is tired of seeing the kombucha vessel sitting on the counter. Now I have to contend with more than a dozen bottles of kombucha in the fridge. Thank you again for your channel.
Started my scoby from gt's raw kombucha (the less alcoholic one that happened to have kiwi juice) and so far i've made some great brews. I have started my hotel and the main jar is growing great scobys. What a fun hobby!
I used the same exact one and had great success! Great to hear someone did the same.
I used the GTs raw with the kiwi, too. I've done several rounds of batches and they've all turned out great!
I can't find the original ANYWHERE in my area. What do y'all think about using the GingerAid one? I know we aren't supposed to use any with flavors but I am thinking it is the one that has the very least flavoring and i know that Ginger is a good one. Thoughts?
@@dianewright5177 that will probably work, I saw a video about how the flavored kombucha will work, as long as it's organic. And it might take longer, but definitely worth a shot
@@dianewright5177 I used the ginger one , Scoby grew fine
This woman is single handle kick-starting my love for kombucha! 😍
Yay!!!
I don't drink let alone brew kombucha, but I find all of this really fascinating. I think I'll try making kimchi or something to get into fermentation stuff.
Yes! Sauerkraut, fermented veggies/ chiles and kimchi are all great places to get started with fermentation, even if kombucha isn't your thing. Fermentation is awesome. :)
This is how to make your SCOBY hotel 5 stars. 🌟🌟🌟🌟🌟
Great, fun video.
I kept a scabby hotel in a sealed jar for 5 years because I wasn't living where I could brew. The scones were fine. Firm, no mold, the liquid was basically vinegar at that point. unfortunately a new scoby did not grow when I tried to make a batch from them so lesson learned. Five years is too long.
Ooof helpful to know! I’ve had SCOBY hotels for 5+ years but I was refreshing regularly with sweet tea every 6 months or so
Love your videos. I just started my first batch a couple days ago and can’t wait for the results!
I left a hotel at my friend's vacation home in Las Vegas 3 weeks ago, and got back last night. It's so hot in Vegas (110 degrees!) that the liquid evaporated about 3 inches in that short time! She doesn't leave the air conditioner on when she's not here, so thanks for the video, I'm going to feed it now!
I am new to this kombucha thing and I like your videos, you give me confidence to do it. I ignored the instruction card I got with my kit, I trust you more.
Woohoo! Happy brew year!
I've started brewing my own kombucha and your videos have been super helpful and fun! Thanks so much 😊
Ashley Smith same here. I’m on my second batch. Probably gonna start a Kombucha hotel after this second time.
Thank you for being clear, and covering all different kinds of questions!
Im new with kombucha, so many tips from you! Many many thanks!!!
You are amazing! I am so glad I found this channel; every question I have had along the way you have had a clear and concise answer. Thanks 🥂
6 months? That's awesome! Now if I ever have to take a break, I'll now I can come back to it.
Wow! You are thorough. I loved your presentation. Thank you.
I absolutely love your video. I have found them to be very informative.
My chickens love my discarded scobys 😃
I stopped brewing for some time and my continuous brew /scoby hotel got moldy. Heading over to watch your video in that. Thanks!
Thank you for sharing your experience! And thanks for providing the jump links into the video!
THIS IS SO FUN
Best kombucha channel in my opinion! Thanks dear!
THANKS FOR THIS VERY INFORMATIVE VIDEO
Now that I know everything I wanted... I will stay subscribed anyway. Thank you!
Kombucha Tea ☕️ is healthy, i love it 😍
How can i get the real kombucha?
Txs for sharing yr knowledge with us
Great, Informative direct, perfect! Thank you :)
I've been really studying/watching your videos and it's nice that your approach is simple. I have my first batch of booch that is about 10 days old.The flavor is slightly sweet and mild vinegary. And yes, I'm a proud papa of a beautiful new scoby. I think tomorrow I might start some bottles with black cherries, red raspberry, and maybe some fresh Rosemary off my plant for flavoring. Are those flavors user friendly? You are the only subscription I've had on youtube. Great videos.
Thanks for watching! Those flavors sound delicious, and they sure sound like they'd be great with kombucha. I've tried different combos with all three of those ingredients and have loved the results. I love throwing in a sprig of fresh rosemary with a sweeter fruit (like berries or citrus or pineapple) -- the flavors meld beautifully. If you want a list of some of my fave flavor combos, you can check it out here: www.youbrewkombucha.com/flavor-ideas
Very informational! Thank you.
well done...yet again!
Starting my own brewing before the new year! I buy Kombucha too much to not start making my own
Instead of making new kombucha all the time, can I just take half of the kombucha after 2 or more weeks and then add the same amount of tea and sugar? So that i can drink it for a long time and just add tea and sugar?
Instead of throwing away an old scoby can you compost it?
Thank you for the videos! Had a question tho, it was a bit unclear to me. I have done a small batch of kombucha (2L). First of all i was wondering for my new batch of 2L again how much starter liquid should i use? My second question is for the scobby hotel, to start with the first one, do i need to put some starter tea (and how much?) Or i can just put the 2 cups of sweet tea? And if i understood correctly you only feed it once and dont need to do anything with again after? Thank you!!
Hi. Where do you store your scoby hotel? Closet? Also, why not put the scoby hotel in the refrigerator ~ when in need, take it out and let the scoby hotel sit until room temperature? I may not have all the ideas and terms to ask the best questions. Cheers :)
Hey there! I've just watched another video (I think it was this lady's channel) and she said that the scobybis more likely to grow mould when kept in the fridge because the coldness causes the scoby to grow dormant. Its inactivity then encourages mould to form. Hth
Really useful information! Thanks.
Thanks for your very informative video. Query please: What would be an approx safe max temperature for one’s unrefrigerated scoby hotel? i.e. in hot climates without aircon. On bad summer days my indoors probably exceed 32C/90F.
Very informative, Thank you !
Looks like a pancake stack 🥞 mmmm
thank you I appreciate your time! :o)
Glad to help! Good luck! :)
How do i know when to feed the scoby? Is 15 days a good rule of thumb? If i am away for longer can i just add more tea and sugar so that my scoby does not die?
Excellent video. Thank you so much.
Do you use the tea from scoby hotel as the starter for next or every batch of kumbucha you make , or use the fermented tea or older kumbucha of previous batch
Shubham Pathak, yes she used the tea from Scoby hotel as the starter for next batch of kombucha.
Your skin is flawless
Hi ! I successfully grew my own Scoby! Actually I grow 2! - separately-One from only GT’s and one from GT with sweet tea added.
I gave them just shy of 4 weeks and they are “beautiful” lol
Anyway I only used 1 of the Scoby’s to start F1- Can I combine the starter liquids to store the 2nd Scoby?
Thanks for all your advice!
Tara McGee Perry Yay! And yes, you can totally combine the starter liquids for that spare scoby. That’s essentially the beginning of a scoby hotel. 😀
love these videos oh my
Do you recommend just adding fresh sweet tea to the starter tea already in the scoby hotel? Will there be a need to replace the liquid entirely?
Yes, just top up the existing kombucha with more fresh tea. Never replace entirely.
@@lightbeareradonis hi, so does it mean i just need to brew some sweet tea and add it to the extra scoby and starter liquid to start the scoby hotel? my next batch will form another new scoby, so do i just add it into the scoby hotel along with some liquid? Will the starter liquid n scobys from different batches cause any bad bacteria growth?
You cant leave the hotel liquid for more than 15-18 days. Some of the bacteria and yeast more fragil will die...
Love your videos, geat information.
Thank you 🎉
Great video. Thanks!
Great video! Does the hotel have to be away from light?
does the scoby hotel have to stay between 70-80 degrees like when you are making kombucha. i just got a scoby and i really only bought enough string lights for my brewing vessel
Love this video. Lots of great information. Btw, cute top!!!!!
Can I just blend up my SCOBY and consume as a strong probiotic?
Good question actually. Id like to know also.
you can blend it up with a fruit puree then dehydrate to make scoby fruit leather
Queston, Lets say i don't want to use my skoby for now. ¿Where should i put it? Fridge or just leave it at room tem?
@@hectorambriz9618 Use about i think a cup of your batch and put that and the scoby in a container. You cant leave the scoby without moisture, and you need a previous batch as a starter, so its a double win.
it is >90% water and the rest is cellulose and may fck up your blades. Liquid contains enough of the microbes.
As I was pouring the liquid into jars for second fermentation, I took too much liquid, and there’s not much left for the scoby. Could I just add some dark sweet tea to keep it happy?
Will the scobys continue to grow while inside the hotel? And do you add a fresh batch of F1 kombucha every time you store a new scoby?
Do you need to rotate your scobies in your hotel or just use the top one for the next batch?
When first time making the scoby hotel do I need to put the starter tea or just sweet black tea
you know what I notice from where I am sitting? Your cute vibe-eyes and overall pretty looks girl! Nice info on good ol scoby hotels! Tks. 🙏
Thanks
Faaantastic channel! GJ!
Very nice video sharing idea Pro 👍👍👍👍👍
I really don't think you need a scoby to add to a new batch. Just add some old kombucha and that always works for me.
This just spawned in my reccomended. Ok.
You're lucky, mine spawned in my cup of Tea. I guess I'm brewing Kombucha now...
When we are first starting our scoby hotel, and we have a new scoby and two cups of first ferment in there, and it’ll take another 7 to 10 days to have more kombucha to add to the hotel along with another new scoby, will this still be ok? Or is 7 to 10 days too long to wait to add more tea to my new hotel? Hope my question makes sense :) I’m just starting my first batch of kombucha ever and after this I’ll start a Scoby hotel. So I’m feeling nervous I’ll do it wrong🙈 Your videos are so informative! Thank you for sharing.
a vall That should be just fine! As long as it doesn’t completely evaporate or dry out, you don’t have to worry about adding more tea. I’ve gone weeks without checking my scoby hotels/adding more kombucha. It just gets stronger and stronger. :)
Very helpful video. Thinking about making it myself for health reasons. Does the Scoby Hotel need to be stored I the fridge? Or is it fine at room temperature?
She says to store it at room temperature.
So the person I got my scoby from a good while, as in several yrs back said if I wasn’t going to use it for a while to store it in the refrigerator-which I have. It seems to be working okay… what do you think? Thanks!
does it matter which scoby u grab from the hotel? top or bottom?
Looks like xl bologna slices and reminds me of fried bologna as a kid.
Hellooo! Love your content 🙏 ! I am brewing beer, Mead and booch in my Garage where airflow is really really far from ideal. Some of my gear even gets moldy because of the high moisture and dark isolation of the space inside 😭 what can i do to improve my situation?
Thank you!!!
Use a fan or move it
I'm so excited to start my first batch! I adore your channel and have been HEAVILY consulting it for the past week
RachieCakes go ahead and just add some store bought unflavored kombucha to bump up that starter tea amount. You’ll likely be ok, but it’s better to be on the safe side! Thank you for watching by the way! Good luck with your brews!!!
@@YouBrewKombucha You are total boss status! I'm interested to see what happens. Thank you so much!
Hi - great channel btw. I just wanted to check Can you use one gallon jar to house just one scoby? and just two cups of starter tea? The large vessel will still be ok?
Can you add sugar straight to the hotel when it becomes too acidic and the scobies need feeding (instead of adding extra brewed sweet tea?) I just wonder because it'd be faster to just add sugar insteadof having to brew tea plus add the sugar in the brewed tea.
Scobys feed on both sugar and tea -- so if you just add sugar to the hotels (without tea), unfortunately, they're not getting all the nutrients they need to keep surviving.
Hi, great videos! Just to ask, I have quite a cool kitchen. Is your house 26C as per the thermometer sticker?
Thanx for the info
I made my sweet tea w/ 4 Cups sugar vs 3/4, do i need to feed the first month?
Hello! Thanks for sharing your knowledge! I wonder if keeping scoby at 35 Celsius degree works? I live in a hot, humid country.
Great videos! I had a quick question. So when you finish your first fermentation does the original scoby form a new one on top? I had read that you can't use the old/original scoby for your next batch and only the new one that forms. Is that true? Does the new and old one form separately and then you just toss the old? I'm not really clear on that part of the process for making your second batch. Thanks in advance!
David Friedman Sure, yes usually the original scoby forms a new one on top of it. And you can definitely use both the old+new scobys in your future batches. Some people just prefer to use the new one but if you’re just starting out, I actually recommend keeping both of them together at least for a few batches until the new scoby gets stronger. Scobys just get stronger with age, so you don’t have to worry about them going bad or anything.
That’s why I actually stockpile my old ones in scoby hotels to reserve them as backups for future batches and generate super strong starter tea. Hope that helps!
You Brew Kombucha Definitely helps! Thanks for providing all this great and helpful info
Also am I screwed if I used regular white sugar? I realized after making it that organic cane sugar is recommended.
David Friedman Not at all! Regular white sugar is totally fine for kombucha. :)
You Brew Kombucha Phew, thanks!
The Symbiotic Culture Of Yeast and Bacteria (SCOBY) is the starter kombucha, not the pellicle. The pellicle is just a byproduct that also contains some of the SCOBY. It’s ok to call the pellicle a scoby. But you don’t need the pellicle to brew kombucha. You can throw it away. And you definitely don’t need a “scoby hotel”. Just tuck away some bottles of unflavored kombucha from a successful brew on a rotation and put them in sweet tea to start a new batch. No previous pellicle necessary.
There is a living FAQ on Reddit’s r/kombucha community explaining all this is great detail.
I actually cover that here: ruclips.net/video/bY5PPwv2N8E/видео.html
Lots of lot of people (and Reddit is the biggest culrpit here) will nitpick over whether or not you should call it a “SCOBY” or a “pellicle.” I agree that it's scientifically accurate to nitpick and say that the SCOBY is really the liquid a.k.a. starter tea, but most home brewers refer to the cellulose mat as the “SCOBY.” And they refer to the bacteria and yeast-filled kombucha liquid as “starter tea.” So I’ll stick with that vernacular and naming convention to avoid confusion here.
And for whatever it's worth, in my side-by-side experiments fermenting kombucha batches with and without a pellicle (I used 2 cups of starter tea and the same ingredients in both batches) - I actually found that the batches that I used a pellicle + 2 cups of starter tea consistently fermented faster than the batches that only contained 2 cups of starter tea (no pellicle). So while they both did ferment, the one with the pellicle seemed to acidify faster. That's why I still use the pellicle in my day-to-day brewing, whether or not it's technically necessary. I figure why not give my kombucha the best shot I've got against mold and harmful pathogens if I've got so many spare SCOBY mats/pellicles anyhow?
She addresses this in many of her videos.
Did you change your hair? LOVE IT!
I feel so bad to throw then out. It's like throwing out my babies
Exactly 😂
You could start a portable vermicomposting bin for 5 bucks like this one: ruclips.net/video/AxKrXeVtPdY/видео.html
I keep one and whenever I have food scraps or produce that went bad I feed my worms. Old SCOBY's are really healthy for the worms and I imagine it would make the compost in the bin that much more rich and useful in the garden. Its an awesome way to be more green by processing waste in a useful way, and super easy to care for, much like a SCOBY is! It always makes me feel better to give the worms any plant cuttings or seedlings I have to cut or throw out because I know they aren't being "wasted" or thrown away, but just incorporated into a new form that is being recycled.
I gave my scoby a name
@@Viv8ldi What is the name of the scoby?
@@Viv8ldi Scoby Doo?
Can I start one bottle to begin 2nd fermentation and leave the rest to further grow? First batch ever and could not find this answer. I’d like to do one per day to test what I like but wasn’t sure if it would damage my 1st batch of 1st fermentation batch. Thx. Love your videos the best!
Do you have an example of what you consider too brown? Your videos are great! BTW
thank you for info
Can I put more than one scoby in one vessel while fermenting?
Sure, but it won't make a huge difference. It's really the amount of starter tea that matters more so than size/amount of scobys. :)
Is The Big Book of Kombucha listed with scientific references? Gathering material for my bachelors project I need to know if this book could aid me. Thanks!
Doesn't anyone any tips on cleaning your Scoby hotel?
There is too much information online but I like her the best, however I can remember her mentioning anything.
Just put them in a new fermenter vessel.
Hi, can the strong acidity of the scoby hotel liquid corrode the rubber seal of a stainless steel vent? For regular kombucha it shouldn’t be a problem since it’s not that acidic, right? Thanks for your help
Quick question - I've experimented with some herbal tea infusions during the F1 stage - can/should the scoby that forms during those be put in the same hotel with the other scobys?
I recommend keeping them separate just to avoid potential cross-contamination :)
Thoughts on a sealed lid vs cloth?
The unflavored kombucha tea that you get from a scoby hotel needs to be a specific kind of tea? What if I used black tea to make that scoby hotel and I want to use a cup of that to make a batch with white tea later on? Wouldn’t that taste bad? How does that work?
thank you! I forgot to say it's not carbonated yet, will it get that way if I leave it out w/out the scoby?
If you want to create carbonation, you have to bottle it in an airtight container and let it ferment for a few days longer (that's called second fermentation). You can check out this video for that step specifically: www.youbrewkombucha.com/guide-to-2nd-fermentation
But if you want my full run-down on the whole kombucha process from start to finish, you can check it out here: www.youbrewkombucha.com/kombucha-quick-start-guide
My boss and I don't just have hotels we have a whole city! 😮
How can we make initial inoculum tea culture at home? I'dont have any previous kambucha tea and I also don't get it since lockdown. Please suggest how to make it at home
I'm going on a two month trip. Should I seal my scoby hotel -to avoid evaporation? I saw a video where they put the scoby hotel sealed, in the fridge, wouldn't that kill it?? 😿