What to Expect During First Fermentation
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- Опубликовано: 4 фев 2025
- 1:15 - why you don’t want to bother your brew vessels
2:31 - ideal brew temperature
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You're a natural teacher; and an accomplished speaker. You obviously know your stuff. Your videos are awesome. Seriously!
Thank you for this quick concise guide. Love it when people are to the point like you.
You’re my favorite kombucha video creator! So helpful!! Thanks!
This is a really high quality informative video. The channel deserves more subs.
Cloud759star Thank you so much!
Thank you so much.
Fast forward a year and a half, I have six, one gallon jars of Kombucha, two for me, the other 4 for my cousin and uncle.
The process was tedious at first, but watching your diy videos really shed some light on the process.
It’s literally second nature for me to do first and second fermentations.
LOVE THIS! Happy brew year :)
I received a kombucha kit for xmas. I have decided that you will be my kombucha teacher! 'bow'
S Naas I’m happy to share all my knowledge so you can make the BEST homemade kombucha! If you’ve got questions, feel free to ask! :)
Thank you. I have watched all of your videos and subscribed for future releases. I have all the gear required. Tomorrow is Kombucha making day!
Kombucha master!
S Naas YESSSSS! Good luck!!!
S Naas go to the link she sent me above and check it out; really nice!!
These videos are a life saver. Thank you!
Thank you for teaching me so many things. I now have the confidence to start making my kombucha.
Great Videos! Very informative and you answered all of my questions for a first time brewer! Great resource!
Hi! I really liked and watched all your videos. You're all natural and know your craft (and scoby's 🤣)
Thanks for the videos really great info you shared over here . I hope you can make videos about jun kombucha as well it will be really great
Thanks! I haven't yet experimented with jun, but I'm sure I'll eventually get to it. :)
Your videos are excellent. thank you
I stick mine - without scoby - in the heating closet ontop of my water heater ... it's acidified in two days usually, ready for second fermentation - which usually takes 24 hours.
How often do you check the pH of your brew? And what is the optimum pH for first fermentation and second fermentation?
Hey there! Check out my video + write-up on pH for all that info :) www.youbrewkombucha.com/kombucha-ph
Why do my brews look really cloudy, your's look so clear.
Thanks for all the information. I’m brand new making kombucha. Would you please tell me what do you use the see the right temperature before adding the scoby? What are those numbers on your brewer? What’s the max of the days for the first fermentation?
Thank you 😊
Hey there, you can find more info about temperature here (www.youbrewkombucha.com/temperature) and info about how to know when our kombucha is done with first fermentation here (www.youbrewkombucha.com/when-is-f1-done). If you want all the topics I have resources for, you can find it all here: www.youbrewkombucha.com/brewers-resources. I hope that's helpful, good luck with brewing!!
I was told to use white refined sugar, Does it matter if it is white beet sugar or white cane sugar? Both are 99.5% sucralose. My kombucha kit came with organic cane sugar. It looks way different than refined white cane sugar. It isn't raw. It's just labeled "organic."
So it was cold my first night of fermentation so I put a heat mat around my vessel and I did not check it when I got up for temps and such. When I finally got around to checking it approx 24 hours after I applied the heat mat, it was 87 degrees. Should I be concerned?
For some reason I can't seem to get my first fermentation to be very soda like. Is this normal?
MrShortGame Golf yes, carbonation typically happens during second fermentation. Check out my videos on second fermentation and carbonation for more info!! 😊
I'm a first time brewer and my scobi I bought is still on the bottom of my 1 gallon jar while the new scobi forming on top is thin and yeasty. I have had my kombucha fermenting for about 7 days. Is this normal?
I accidentally used flavored kombucha with scoby? How should I handle this? Seems to be growing fine. Thx
I used an organically flavor kombuchea in my initial fermentation. What are the problems that might arise?
Is it a problem for a starter scoby to be thin and stay sunken at the bottom? will this just cause the brew to take longer? at 8 days there is about 2 millimeters of new scoby on top.
I'm doing my first batch of kombucha with a starter scoby. It's 6 days in and I've noticed there is a lot of cloudy stuff at the bottom of my jar. Is that normal?
I didn’t have started tea to add (and watched other videos that didn’t mention it) so I just added my scoby right to my room temperature tea. Is it still going to work?
Why is your brew that you just made so light in color? My first brew is 7 days old and its still dark like the black tea. Is this okay?
is it normal for the first brew to be fizzy like the it is started to carbonate?
You probably put a thick cloth on top not allowing carbonation to escape
My scoby looks like a taco shell. 😦 I bought it from a company that mailed it to me and i think it must have just gotten folded during shipping, but now it’s stuck like that. It’s been brewing for about 5 days. This is my first time making kombucha. The weird shaped scoby isn’t going to affect the end product is it?
Am on day two… seeing the white stuff floating…🤞🏾
I have a question and I don't find anything on the internet about that...
During my first fermentation, there is so much gas developing in the vessel that my scoby is lifting itself up from the liquid. I just realised that a few days ago and now I have to push it back down everyday. Due to that the fermentation process is also taking longer... Has anyone also experienced that issue?
My scoby can sometimes lift out of the vessel too -- that probably means that you have a really active ferment. It tends to happen a lot during warmer months and if I fill my vessel all the way up to the top -- as the scoby grows and the jar narrows at the top, it can sometimes curve upward as the carbon dioxide builds below it. :)
A SCOBY is a pretty tough mass (some researchers are using similar to make artificial leather) and covers the entire surface of the ferment once it floats back to the surface, acting like a lid inside the vessel. The large amounts of CO2 produced by the initial fermentation process are partially trapped by the SCOBY and the gas buildup both causes the liquid to take up more space in the jar and push the SCOBY up until the gas is released.
Ok. So my FIRST brew...4 days in...allis very calm. Very calm...I guess my years of home brewing beer make me prone to expecting signs of fermentation and Kombucha is very subtle, quiet?
smell and taste.
HI HELLO IT'S SABRINA. I'M SENDING THIS TO MY MOM.
Is it normal for 14 days to sweet?
Hi, I did a new batch of kombucha and unlike my previous one, this is really bubbly at the top - is this a sign of superactivity?
Jeanne Wong Hi there, that means the yeasts are active and it’s a good sign that your fermentation is going well. Sometimes this can happen with warmer temps, if your scoby creates a “seal” at the top of the vessel or if your brew is just getting stronger. :)
You Brew Kombucha great thank you!
Ok girlfriend; followed your directions to the letter but made two gallon batch. Three days later my scoby is still on the bottom, am I in trouble?? Where do you get the stick-on temp strips? Thanks, your videos are awesome!!!
1cleandude Hey! No worries if your scoby stays on the bottom. Happens sometimes with mine too. It won’t affect the outcome of your brew if you’ve got a lazy scoby. 😊 I got the temp strips from Amazon. You can find links to all my materials here if you want the exact ones I have: www.youbrewkombucha.com/byo-starter-kit
Update YBK! Day six mother rose up to meet baby forming on top! Looking good and smelling good too! Thanks for all you do!!
1cleandude YES! Love itttttt!
On my batch brews my mother Scoby rarely rises up to meet the baby but this seems to always happens in my continuous brewers! Off to bottle my cran-strawberry and apple strawberry kombucha today!!!
You can also get the temp strips in pet shop that sells fish. They are mostly made to monitor aquarium temps!! ;)
7-10 days? the person who gave me the scoby told me leave it for 30 days :o hmmm I left it at 30
Then you get vinegar for 30 days
I got a brown spot on my scoby. Anyone know what it is ? It looks dry and kinda raised higher than the rest of the scoby
Was it sticking out of the liquid?
I'm guessing yeast?
Is second fermentation necessary or can you bottle and refrigerate from the first fermentation? Is there an extra benefit culture-wise to do the second ferment or just carbonation and flavor?
Shannon White Not necessarily to second ferment. Lots of people just drink it right after first fermentation, no problem. I cover this in my 2nd fermentation video if you haven’t already checked that out. The longer you ferment it, the more good bacteria and yeast can populate in the brew so if you second ferment, it gives the brew a chance to create more good bacteria and yeast. But there’s already a good amount from first fermentation so if you’re not interested in flavoring/carbonating your kombucha, definitely no need to second ferment!
I like how you say "the less you fucks with it "......
I said "the less you futz" with it, but I like "fucks with it" better. Let's go with that.
@@YouBrewKombucha lol trying to keep your videos PG?
🎉🎉🎉🎉🎉🎉
Scooby-Doo
I want to be your friend
Less than 1% dislike rate
Are you part German? You used a word I only heard from my late German foster mom.
If you speak slowly it’s great for many people learning English!, thanks anyways.
You can slow down the playback speed if that helps! Thank you for the feedback and for watching 🤗