Your videos are very informative and you are a great instructor! Your instructions are clear, you enunciate your words, you speak clearly. Great instructional/informational videos.
Just to be clear at 0:55 - bacteria do not cause mold. Mold are filamentous fungi, and fungi and bacteria are not the same or even closely related. But this does not contradict the main point, that the lowering of the pH makes it more difficult for pathogens - bacteria and fungi alike - to survive and settle in the kombucha :)
I have watched your whole Kombucha playlist so many times I can't count :) I'm working on my first brew this week and so excited. Thank you for being here!!
I absolutely love your videos. I have watched most of them. They are so encouraging. And I adore your passion. For a first time brewer you have definitely made me excited about making my own home brews. Thank you
Your videos are always so great. I've been brewing for almost 2 years and totally learn or agree with your methods. You convey your information with ease and enthusiasm. Thanks for making me motivated to keep on brewing!
Tyank you for your videos!! My first batch went moldy and it was because it was too cold! I bought a belt heating mat and i hqvent had mold since!! I even wrap my vessels in dishtowels during the winter!
Your channel is awesome. It has helped me start and improve more than any other source. And, I've found a lesson that clearly covers every question I've had. They've even answered questions I didn't know I'd have. 😀 ⭐️ Thank you SO MUCH!
i'm starting on brewing kombucha and your videos have been very helpful ! detailed information and tips on everything there is to know about the process. thanks from Chile ! :D
I reckon stick with PBW as a cleaner and StarSan which is a no rinse sanitiser. Also every time I lift my lid to have a peek I’ll spray the inside with Starsan or 70% ethanol to re-sanitise before closing again.
Love your videos, they're really helpful! I happen to have mold on my brew for the last 6 time or so. At first I had no problem to brew kombucha, but all of a sudden I could not even successfully brew one batch...
I'm so sad that my scoby has mold. I see two green and powdery spots so its deff mold. I left my scoby alone for 3 months without feeding it. Two weeks ago I finally fed it.... but now its moldy :(
Based on what she said I think the rule is as long as you're mindful of keeping everything clean you'll be OK. If you've made beer or something like that (Makkolli) before with success, I think this will be easy. I dropped my SCOBY/Starter into my first gallon batch this morning and trying to forget about it for a few days but part of me wants to keep poking around in it which isn't going to do it any favors.
Ok, I've been lurking and watching a lot of your videos, figured it's about time I contribute to your engagement numbers and start leaving comments. (I'm already tracking what Ive seen yet or not by liking everything I'm watching.)
Question.. I'm wondering if you've tried making a coffee scoby for koffucha. I'm looking into this to combine two things I love. However, I wonder how much caffeine the scoby may consume or not and then whether or not the resulting brew would still get someone both caffeinated and probiotic.
Great and informative video. I was hoping to see some examples/pictures of possible mold, different ways a Schoby can look and what is an ok picture and what is not.
So of course I watched this after purchasing a dry SCOBY from an online (somewhat reputable) company that also says to start the first brew with white vinegar. Is there any hope to activate that SCOBY? If so, can I use commercially purchased raw kombucha for the starter tea?
Hi there! As long as it is a "raw" unflavored commercial kombucha with all the gunky goodness, you can grow a SCOBY from it. Takes a bit longer of course, but totally possible! :)
Really informative but it would be more inclusive if you added degrees Celsius as well! I notice I have to leave the video several times to get the translation 😅
Min. 6:45 IO STAR iodine based sanitizing solution Warning: perhaps the solution you present no longer exists. I see on the product in your video that the label has no warning. The version I saw on Amazon has a warning on the label that says: it's a hazardous waste and cannot be disposed of through your sink It's meant for industrial use and it should not come into contact with food. I discovered this in the photos that a user put in the 1 star reviews. Also the photos are to the right of the reviews.
Two weeks in and everything is looking beautiful! (Ugly lol) smelling more and more like kombucha instead of just tea! I'm so excited and appreciative of this channel. U said something about not brewing in the kitchen....I started a fermentation room❤️
Sadly, my second batch got mold. I did not touch it for a week, and when I checked it a week later, it had "spots" of mold on top of the pellicle. Very sad, because since it was my second batch, I don't have much liquid in my scoby hotel for a do-over. :( I have some Star-San so I will have to make sure I sanitize more thoroughly next time.
I have brewed several batches of kombucha. Some of mine have gone bad and I have started over with new scobys I got from a friend who brews Kombucha. The main problem I have when this happens is that the scoby gets orange streaks through it and the kombucha smells bad. It is a lot like when my sourdough starter goes off. I have assumed this is mold and threw it all out. Now I am looking for a new scoby, so I will watch your video on that. I agree with everyone who says your videos are well done. Thanks!
Hi everyone, during my second fermentation has developed a white stripe around the neck of the bottle. Is that okay? I have put in the kombucha some fruits and apple juice. It definitely does not look like sign after carbonation... I am thankful for every help.
thanks for the info! hey, If we don't want to brew for a while or are out of brewing containers, I read that we can put the scoby in the fridge. but you say that makes it go dormant and vulnerable to mold. is there a better way to put the scoby on hold for a while? thanks!
Yep, totally normal for the scoby to form an air pocket above the liquid, and it's totally fine to just poke it back down. It's hard to tell whether the smooth bumps are normal/not without seeing it, but air pockets/bubbles in scobys are generally normal.
I spot white settling underneath my jar, is that mold or...? Also your videos are super helpful, thank you! What would happen if someone accidentally drinks the kombucha with mold it in?
It's really up to you. You'll have to taste different teas and experiment with how they ferment to see what you like better. Personally, my favorite type of tea to drink straight is oolong tea. But my favorite type of tea to make kombucha with is black tea. So it really depends on personal preference. Check out my video on tea for more details: www.youbrewkombucha.com/tea
OH no, I have my first tea brewing under a towel with a heated throw over it that I turn on for an hour or so in the morning and evening. I hope I'm not cooking position I live in an old cold house with propane heat only. So thought it was best to keep in warm around 72 to 80 degrees. What do you think?
Hi thanks for the amazing information 😊. But last week I took out two of my Scoby hotel vessels one was fine and the other had mold on top. I made two new batches one of which I took the Scoby from under the one that had mold and reused it. I am a bit worried because I didn't know that it should be tossed with the tea. Shall I just throw both batches? I forgot to label them and do not remember which one I salvaged. Thanks again
I've never tried them, but in general, kombucha cultures do need some airflow (at least during the first fermentation stage) to ferment properly. So the airlock would let carbonation escape, but not let new air come into the vessel -- so that could hinder the fermentation process. But I don't have a ton of experience there, so if you try it, I'm curious to hear about your findings!
did my first 2nd fermentation of kombucha w mango juice. 2 of the bottles had round white dry crusty looking bits on the surface T.T the rest are fine tho. asked the guy whom i bought my scoby from, he said it's just a scoby forming. but judging from pics online, the white bits in mine don't really looking the same as a new scoby forming....
Hi, how are u? 2 questions to ask: 1) where did u purchase the IO Star Sanitizer? I checked on amazon online and it seems they dont sell it. 2) how do u store the scoby if u are not planning on making kombucha for a while, lets say u are going overseas for 2 or 3 weeks, what is the best way to store the scoby? thanks again
Hey there, I got my IO Star from a local beerbrewer supply store in LA. You can search for IO Star or StarSan from beer brewer websites which might carry it online :) And you can watch my video on scoby hotels for more info on long-term storage of your scoby. But essentially, just keep it in the brew vessel with enough starter tea/sweet tea to prevent it from drying out or evaporating, and it'll be just fine at room temp, waiting for you to get back. Hope that helps!
@@YouBrewKombucha thanks, should I cover the scoby with a lid or still with a piece of clothing, I was told that If Im away for awhile it would be better to put it away in a container with a lid to prevent the scoby from growing
I'd still cover it with cloth. If you cover it with an airtight lid, that won't stop it from growing (since the liquid will continue to ferment and acidify). But it'll just trap carbon dioxide in the vessel (which could lead to it being overly pressurized while you're away). Best to just keep it covered with cloth or a lid that's not screwed on super tightly so there's still a little bit of airflow and so the excess pressure can escape.
The company I purchased the SCOBY from said to activate it with 2 black tea bags steeped for 12 minutes then 1/2 cup vinegar. The SCOBY came dehydrated. Yet, it us a reputable company that specialized in fermentation. What do you think?
She said in another video to never use vinegar and to not buy dehydrated scobys and I believe she said not to really trust companies that recommend vinegar. Look at her video about where to get a good scoby from. I'm not sure the name of the video.
I purchased a kumbucha kit should the new Scoby float right away? It looks healthy but it's laying n the bottom of the jar. Thnks you have the best direct answers in your videos.
They don't always float, so that's all good. I cover this and other info on what to expect during F1 in this video: www.youbrewkombucha.com/what-to-expect-f1. Thanks for watching!
i found mold on the top of my kombucha motel, There are about 15 scoby's in there, can i disguard the top one and use the ones that are still immersed in fluid in the bottom or do i need to start the whole thing over ? iALL OF MY SCOBYS were in there :(
Hi, during my fermentation class we made kombucha. We used starter tea and previous batch. Our teacher told us to add a layer of apple cider vinegar to prevent mold growth. Now you say we should avoid that so im not sure if we did it right? What do you do?
Jeanne Wong: Yikes! All vinegars (and esp. apple cider vinegar) can change the chemical compounds of your scoby and damage it over time, especially with prolonged use. Apple cider vinegar in particular can cause vinegar eels (which aren’t harmful to humans, but are gross to look at and really don’t belong in kombucha at all). Since it’s already in your brew, I’d say just monitor it to make sure you don’t see any wiggly worm-looking things in your brew. If not, you can taste it. If it tastes good and is acidifying properly, you can bottle and drink it. Just avoid using vinegar in the future because there’s no reason to use it when starter tea/strong kombucha is the best, safest way to acidify you kombucha and prevent mold. Hope that helps!
You Brew Kombucha it has been 2 days and the scoby looks ok, sunk to the bottom. I dont see any bubbles and doesn’t seem like there is any activity. Should I use back the same scoby and start a new batch?
Jeanne Wong Two days is too soon to tell if your brew is fermenting properly or not. You likely won’t see any activity at that point. It’s totally ok if your scoby sinks. I think at this point, you can either wait it out and hope for the best or try to start over with your scoby and some unflavored store-bought kombucha as the starter tea. This batch might still turn out ok even though you used apple cider vinegar. Some scobys are strong enough to withstand vinegar at least one or a few times. And even if you start over and make a new batch with your current scoby and no vinegar, it’s still possible that the vinegar enzymes already “changed” your scoby so it would be a moot point anyhow. If I were you, I’d just wait it out and see what happens. If you haven’t already, check out my videos on “what to expect during first fermentation” and “how to know when your first ferment is done” to make sure your brew is progressing properly. If after a week or so, it looks healthy and tastes good, then you can flavor and bottle it. If you see moving worms/nematodes/vinegar eels after a week when you shine a light onto your scoby/brew vessel, you can always just throw it out and start over at that point. :)
You Brew Kombucha thank you for the reply! I decided to just let my teacher’s formula to ferment to 3 weeks like she said. I also ordered a new scoby to try again with black tea and cane sugar as we used brown sugar and green tea previously. Thanks for the video on the type of bottles to use, that was really informative as most of the bottles I have are metal caps. Alrighty, now I just got to wait lol.
Jeanne Wong Sounds good! Good luck with all that! It’s also totally possible that your teacher uses a specific type of scoby/culture that they’ve adapted to do well using their particular ingredients and methodology (different variables over time can lead to many different ways to make yummy kombucha). So your brew may turn out totally fine! The tips on my site/videos are the common denominators I’ve found for consistently awesome kombucha, but there are always more than one one way to do this “right”! So good luck with everything. Hope this was helpful and I hope all your batches turn out yummy!
I started a batch about 9 days ago. After about 4 days noticed what looked like pieces of blue cheese floating on top. I went to throw it out and when I picked it up to take to the sink, the stuff dissipated. I decided to wait and see what happens. I have since learned that I probably had it in too cold of a place so I put a seed starting mat under it to keep it warmer. I'm wondering if this was mold, and I changed the pH now that it's warmer and it looks like a scoby is forming, is it ok? Can the mold ever go away and it's OK? Thanks.
Enjoy your videos. My first scoby I tried starting with vinegar and I cannot say the taste was great. After watching your videos I purchased another scoby that came with starter tea. Much better batch! Quick question. When pouring up the bottles there were some strands that went in with the liquid. During second fermentation they appear to be coming to the top and growing. Normal? Thanks.
WeedsInThe Garden Totally normal :). Baby scobys often form in bottles as part of the fermentation process. If you like, you can strain them out prior to bottling. And if more form in the bottle, you can strain again before drinking. You can find more of my tips on that here: www.youbrewkombucha.com/strain-baby-scobys
Is the liquid ( sweetened black tea plus raw unflavored store bought kombucha) that I grew my scoby in okay to use for my stater tea for my first batch?
I bought a "chunk of scoby" from health food store. Did all the steps and scoby stayed on the bottom of jar for about a week. It has since floated to top but i dont see any other formations on top just a lot of bubbles. Also is smells and tastes like vomit. Im tempted to throw it out and start over but curious to see what it does. Any suggestions?
Yes, the longer it ferments, the more acidic/vinegary it tastes. I typically taste my kombucha around 5 days into the fermentation process to see if it tastes good and is ready based on my taste preferences. You can go here for more info on how to tell when your kombucha is ready/done: www.youbrewkombucha.com/when-is-f1-done
Hi, firstly HAPPY 2019, hope u had an awesome time in NY eve two questions to ask: 1) When I 'm done with first fermentation and I want to transfer kombucha tea to a bottle to make a second fermentation, I wonder myself if it is okay to place the scoby in a plastic container only for a few minutes while transferring the fluid to the bottles or the container must be a glass material? 2) the juice I added into the bottle to give flavor when making a second fermentation, is it okay to add juice that I made in blender with water? I wonder if the water will damage the kombucha fermentation? thanks a lot
Scobys and kombucha can come into contact with plastic no problem, as long as it's not longer than around 24 hours or so (to be on the safe side). And yes, you can totally use juice/water to flavor the scoby. There's water in the tea, which makes kombucha so water won't hurt it :)
It's hard to tell, but you could always do some test batches to see if they ferment your sweet tea. If they acidify and don't get moldy then they should be OK to use. But I don't have experience with using scobys that old, so I don't have much advice there!
So, I started making my first kombucha a few weeks ago. I was thinking i didn’t have enough starter tea with my Mother so after a few days i put in a little citric acid (1/4tsp for 15 litres). The SCOBY has grown to cover the top of the jar but it still tastes sweet and not acidic. I live in Ireland so we don’t get great temperatures but it has been 2 weeks and it doesn’t look dead and it doesn’t look like it has any other bacteria growing. How long should it take for a batch this size to ferment to kombucha?
@@jeane9873 Thanks for the advice. I'll keep the jars as they are then. I started with diluted kombucha that already had 2nd. But the scoby seems to be forming fine and it semells nice. :)
Hi, I wish I had watched your video before I started my first batch. My friend gave me a scoby and just told me to brew green tea, sugar, add a quarter cup of vinegar and the scoby. I used water from the faucet but I boiled it in a pan, I also used vinegar. Will I be okay? What should I look for in case it’s going bad? Thanks!
If it doesn't develop mold and you like the taste of it, it's most likely fine. Vinegar doesn't contribute to mold growth, but it does generally lead to flavor imbalances and over-acidity. But if you avoid vinegar in future batches, that can usually be corrected over time. As long as you like the way it tastes, the vinegar isn't harmful. :)
You Brew Kombucha Thank you! That really helped! I have one more question! How long can kombucha brew for? I forgot about one of my brews it was a small jar and it’s been sitting for about 2 months. Should I throw out the kombucha and keep the scoby? It looks fine. No mold.
That should be fine. As long as it's acidifying and there's no mold, you can use it. If it's super acidic, that makes for perfect starter tea. What you essentially did was create a scoby hotel, and you can watch my video on that here for more info! www.youbrewkombucha.com/scoby-care-hotel
i have a doubt about mine. see, i was fermenting mead, and happens that two separated scoby formed. i tryed to separate those scobies in a new vessel, a glass pot with the same water-stoper system i use for the mead, than add new brown suggar and filtered water (same water source i used to the original mead brewing). I made every part of this process with the best asepsis I could, the new kombucha is totally isolated from outside source of air, bubbles allways poping from the water stoper. But right in the next day i started to notice the upper side of the scoby is white. i try to shake it daily to prevent mold, but now it is all white and with extreme short-fuzy. no black spots, no circles, no wierd colors just white small fur (like a white sweed)and something jelly-like arround in the liguid. based on this, is my scoby a loss? is it mold? can i recover it? should I comit mass genocide of my precious complex and throw it away?
I accidentally, added the new tea/water mixture with warm water to my scoby. I don't know if I killed it, pH was ok - is there any easy way to check with few days that have passed?
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Could you please show comparative pictures of mold vs. not mold? Would be great!
She said that the photos are on her website. I'm going to head over there now to look at them also.
Your videos are very informative and you are a great instructor! Your instructions are clear, you enunciate your words, you speak clearly. Great instructional/informational videos.
I second that - just fabulous!! Not a wasted word, and so clear and informative.
Just to be clear at 0:55 - bacteria do not cause mold. Mold are filamentous fungi, and fungi and bacteria are not the same or even closely related. But this does not contradict the main point, that the lowering of the pH makes it more difficult for pathogens - bacteria and fungi alike - to survive and settle in the kombucha :)
Definitely true.
Your videos are the best I’ve ever seen. Explained so well and easily understood. Thank you
Very informative. Thank you for creating this channel.
Hao Tran I’m so glad you find it helpful! Thanks for watching!
So many people think the white floaters are mould when it’s just the scoby working it’s butt off! Super helpful video, thank you!
This week was my first batch ever and the white furry bit was really worrisome until I saw this video and comment. Thanks!
I just removed the white fluffy it appears... Was the scoby trying to form?
I have watched your whole Kombucha playlist so many times I can't count :) I'm working on my first brew this week and so excited. Thank you for being here!!
J Frederick Yay! Thank you so much for watching. And good luck on your first brew!!
How did it turn out? Do you still brew Kombucha?
I absolutely love your videos. I have watched most of them. They are so encouraging. And I adore your passion. For a first time brewer you have definitely made me excited about making my own home brews. Thank you
Your videos are always so great. I've been brewing for almost 2 years and totally learn or agree with your methods. You convey your information with ease and enthusiasm. Thanks for making me motivated to keep on brewing!
This is a very helpful breakdown of indentifying and preventing mold. Great presentation!
Tyank you for your videos!! My first batch went moldy and it was because it was too cold! I bought a belt heating mat and i hqvent had mold since!! I even wrap my vessels in dishtowels during the winter!
Your videos are so valuable. I am glad I found them.
Your channel is awesome. It has helped me start and improve more than any other source. And, I've found a lesson that clearly covers every question I've had. They've even answered questions I didn't know I'd have. 😀 ⭐️
Thank you SO MUCH!
I'm so glad you find it useful!!!! Happy brew year. :)
It happened to me 😭😭😭. Thank you for having photos on your website. That really helped me identify it.
i'm starting on brewing kombucha and your videos have been very helpful ! detailed information and tips on everything there is to know about the process. thanks from Chile ! :D
Very clear and succinct information. Thank you so much.
I reckon stick with PBW as a cleaner and StarSan which is a no rinse sanitiser. Also every time I lift my lid to have a peek I’ll spray the inside with Starsan or 70% ethanol to re-sanitise before closing again.
Please use metric and imperial measurements and temperature. Thank you keep up the great work.
Love your videos, they're really helpful! I happen to have mold on my brew for the last 6 time or so. At first I had no problem to brew kombucha, but all of a sudden I could not even successfully brew one batch...
I'm so sad that my scoby has mold. I see two green and powdery spots so its deff mold. I left my scoby alone for 3 months without feeding it. Two weeks ago I finally fed it.... but now its moldy :(
Based on what she said I think the rule is as long as you're mindful of keeping everything clean you'll be OK. If you've made beer or something like that (Makkolli) before with success, I think this will be easy. I dropped my SCOBY/Starter into my first gallon batch this morning and trying to forget about it for a few days but part of me wants to keep poking around in it which isn't going to do it any favors.
Ok, I've been lurking and watching a lot of your videos, figured it's about time I contribute to your engagement numbers and start leaving comments. (I'm already tracking what Ive seen yet or not by liking everything I'm watching.)
Question.. I'm wondering if you've tried making a coffee scoby for koffucha.
I'm looking into this to combine two things I love. However, I wonder how much caffeine the scoby may consume or not and then whether or not the resulting brew would still get someone both caffeinated and probiotic.
With coffee! That's so interesting I would love to know how if you have tried it :)
Great and informative video. I was hoping to see some examples/pictures of possible mold, different ways a Schoby can look and what is an ok picture and what is not.
Thank you for an amazing video. So informative.
Thank you , you are my go to for kombucha advise.
You are just wonderful instructor thanks so much for videos!!!
Lisa Coppoletta Thank you so so much for watching! :D
Thank you ! great video.
This was great. Thank you! Helped ease my fears.
such a good instructor! thank you!
You voice really make your videos really good. Kinda hypnotic hhhh
So of course I watched this after purchasing a dry SCOBY from an online (somewhat reputable) company that also says to start the first brew with white vinegar. Is there any hope to activate that SCOBY? If so, can I use commercially purchased raw kombucha for the starter tea?
Hi there! As long as it is a "raw" unflavored commercial kombucha with all the gunky goodness, you can grow a SCOBY from it. Takes a bit longer of course, but totally possible! :)
Thank you for your videos!
Lots of good info
Thanks so much. Now I know how my first batch failed.
love your videos.... sooo informative
Great starter information! Thanks :)
Really informative but it would be more inclusive if you added degrees Celsius as well! I notice I have to leave the video several times to get the translation 😅
When doing a second fermentation there is a scoby growing on top. Can I use these to make kombucha with sweet tea?
Min. 6:45 IO STAR iodine based sanitizing solution Warning: perhaps the solution you present no longer exists. I see on the product in your video that the label has no warning. The version I saw on Amazon has a warning on the label that says: it's a hazardous waste and cannot be disposed of through your sink It's meant for industrial use and it should not come into contact with food. I discovered this in the photos that a user put in the 1 star reviews. Also the photos are to the right of the reviews.
Two weeks in and everything is looking beautiful! (Ugly lol) smelling more and more like kombucha instead of just tea! I'm so excited and appreciative of this channel. U said something about not brewing in the kitchen....I started a fermentation room❤️
Great video! Thanks!
Thx you answered my questions 🙋
Justin White Awesome! 😊
Sadly, my second batch got mold. I did not touch it for a week, and when I checked it a week later, it had "spots" of mold on top of the pellicle. Very sad, because since it was my second batch, I don't have much liquid in my scoby hotel for a do-over. :( I have some Star-San so I will have to make sure I sanitize more thoroughly next time.
Happened to my 2nd batch too 😭😭
This was very helpful...
I have brewed several batches of kombucha. Some of mine have gone bad and I have started over with new scobys I got from a friend who brews Kombucha. The main problem I have when this happens is that the scoby gets orange streaks through it and the kombucha smells bad. It is a lot like when my sourdough starter goes off. I have assumed this is mold and threw it all out. Now I am looking for a new scoby, so I will watch your video on that. I agree with everyone who says your videos are well done. Thanks!
Good video. Thanks.
Hi everyone, during my second fermentation has developed a white stripe around the neck of the bottle. Is that okay? I have put in the kombucha some fruits and apple juice. It definitely does not look like sign after carbonation... I am thankful for every help.
Thank you. Very helpful. I was so worried about an unhealthy Scoby and Kambucha. You cleared a lot up.
Thank you so much! Great info!
This is so helpful, Thanks.
thanks for the info! hey, If we don't want to brew for a while or are out of brewing containers, I read that we can put the scoby in the fridge. but you say that makes it go dormant and vulnerable to mold. is there a better way to put the scoby on hold for a while?
thanks!
Hi I found this video to keep the scoby in the fridge for 1 year, hope it helps ruclips.net/video/RsddfAZfyEI/видео.html
My scoby rised aboved the fluid line and it was just hanging out between air. It has many smooth bumps. I pushed it back down. Is this normal?
Yep, totally normal for the scoby to form an air pocket above the liquid, and it's totally fine to just poke it back down. It's hard to tell whether the smooth bumps are normal/not without seeing it, but air pockets/bubbles in scobys are generally normal.
Awesome Style!!!! 🙏🏻👍🙏🏻👍
Hi! Do you know anything about kahm yeast on kombucha?
Thx!
Can I use decaf black tea?
I spot white settling underneath my jar, is that mold or...? Also your videos are super helpful, thank you!
What would happen if someone accidentally drinks the kombucha with mold it in?
is the black tea or green tea better does it have good taste im not much of tea drinker
It's really up to you. You'll have to taste different teas and experiment with how they ferment to see what you like better. Personally, my favorite type of tea to drink straight is oolong tea. But my favorite type of tea to make kombucha with is black tea. So it really depends on personal preference. Check out my video on tea for more details: www.youbrewkombucha.com/tea
Is it popssible to grow scoby from black sweetened tea with sugar and nothing more- by letting it ferment?
What does mold in a kombucha batch look like ? Thanks !
Hi thank you for all the information. It helped me a lot. Do you have any other video on RUclips
I do! I have 31 videos on kombucha on my channel. You can also find more in-depth info on my website: youbrewkombucha.com
You Brew Kombucha Thank you I’ll check them out
Thank you . .
Thanks! You are very articulate. You sound like you have a science background.
What do you do with the new thin SCOBY at the top of the water ? Thanks !
OH no, I have my first tea brewing under a towel with a heated throw over it that I turn on for an hour or so in the morning and evening. I hope I'm not cooking position I live in an old cold house with propane heat only. So thought it was best to keep in warm around 72 to 80 degrees. What do you think?
Thank you so much!!!:)
My new brew scoby has very tiny white dots happening in a small patch? Any ideas?
Hi thanks for the amazing information 😊. But last week I took out two of my Scoby hotel vessels one was fine and the other had mold on top. I made two new batches one of which I took the Scoby from under the one that had mold and reused it. I am a bit worried because I didn't know that it should be tossed with the tea. Shall I just throw both batches? I forgot to label them and do not remember which one I salvaged.
Thanks again
what do you think about airlocks to make the 1st fermentation?
I've never tried them, but in general, kombucha cultures do need some airflow (at least during the first fermentation stage) to ferment properly. So the airlock would let carbonation escape, but not let new air come into the vessel -- so that could hinder the fermentation process. But I don't have a ton of experience there, so if you try it, I'm curious to hear about your findings!
did my first 2nd fermentation of kombucha w mango juice. 2 of the bottles had round white dry crusty looking bits on the surface T.T the rest are fine tho. asked the guy whom i bought my scoby from, he said it's just a scoby forming. but judging from pics online, the white bits in mine don't really looking the same as a new scoby forming....
ikizagirl Are the white bits dry/fuzzy? Or look like mold that grows on bread/cheese?
Thank you much!
Thank you another great video~~|!!
Hi, how are u?
2 questions to ask:
1) where did u purchase the IO Star Sanitizer? I checked on amazon online and it seems they dont sell it.
2) how do u store the scoby if u are not planning on making kombucha for a while, lets say u are going overseas for 2 or 3 weeks, what is the best way to store the scoby? thanks again
Hey there, I got my IO Star from a local beerbrewer supply store in LA. You can search for IO Star or StarSan from beer brewer websites which might carry it online :) And you can watch my video on scoby hotels for more info on long-term storage of your scoby. But essentially, just keep it in the brew vessel with enough starter tea/sweet tea to prevent it from drying out or evaporating, and it'll be just fine at room temp, waiting for you to get back. Hope that helps!
@@YouBrewKombucha thanks, should I cover the scoby with a lid or still with a piece of clothing, I was told that If Im away for awhile it would be better to put it away in a container with a lid to prevent the scoby from growing
I'd still cover it with cloth. If you cover it with an airtight lid, that won't stop it from growing (since the liquid will continue to ferment and acidify). But it'll just trap carbon dioxide in the vessel (which could lead to it being overly pressurized while you're away). Best to just keep it covered with cloth or a lid that's not screwed on super tightly so there's still a little bit of airflow and so the excess pressure can escape.
@@YouBrewKombucha thanks again, u are the best to clarify all the questions, awesome
Hello,
What color will the mold be? Black, gray? Great info thank you.
My Scoby isn't getting big but I have a new one is that okay?
The company I purchased the SCOBY from said to activate it with 2 black tea bags steeped for 12 minutes then 1/2 cup vinegar. The SCOBY came dehydrated. Yet, it us a reputable company that specialized in fermentation. What do you think?
She said in another video to never use vinegar and to not buy dehydrated scobys and I believe she said not to really trust companies that recommend vinegar. Look at her video about where to get a good scoby from. I'm not sure the name of the video.
I purchased a kumbucha kit should the new Scoby float right away? It looks healthy but it's laying n the bottom of the jar. Thnks you have the best direct answers in your videos.
They don't always float, so that's all good. I cover this and other info on what to expect during F1 in this video: www.youbrewkombucha.com/what-to-expect-f1. Thanks for watching!
i found mold on the top of my kombucha motel, There are about 15 scoby's in there, can i disguard the top one and use the ones that are still immersed in fluid in the bottom or do i need to start the whole thing over ? iALL OF MY SCOBYS were in there :(
I was instructed to place the scoby in the bridge
Hi, during my fermentation class we made kombucha. We used starter tea and previous batch. Our teacher told us to add a layer of apple cider vinegar to prevent mold growth. Now you say we should avoid that so im not sure if we did it right? What do you do?
Jeanne Wong: Yikes! All vinegars (and esp. apple cider vinegar) can change the chemical compounds of your scoby and damage it over time, especially with prolonged use. Apple cider vinegar in particular can cause vinegar eels (which aren’t harmful to humans, but are gross to look at and really don’t belong in kombucha at all). Since it’s already in your brew, I’d say just monitor it to make sure you don’t see any wiggly worm-looking things in your brew. If not, you can taste it. If it tastes good and is acidifying properly, you can bottle and drink it. Just avoid using vinegar in the future because there’s no reason to use it when starter tea/strong kombucha is the best, safest way to acidify you kombucha and prevent mold. Hope that helps!
You Brew Kombucha it has been 2 days and the scoby looks ok, sunk to the bottom. I dont see any bubbles and doesn’t seem like there is any activity. Should I use back the same scoby and start a new batch?
Jeanne Wong Two days is too soon to tell if your brew is fermenting properly or not. You likely won’t see any activity at that point. It’s totally ok if your scoby sinks.
I think at this point, you can either wait it out and hope for the best or try to start over with your scoby and some unflavored store-bought kombucha as the starter tea.
This batch might still turn out ok even though you used apple cider vinegar. Some scobys are strong enough to withstand vinegar at least one or a few times. And even if you start over and make a new batch with your current scoby and no vinegar, it’s still possible that the vinegar enzymes already “changed” your scoby so it would be a moot point anyhow.
If I were you, I’d just wait it out and see what happens. If you haven’t already, check out my videos on “what to expect during first fermentation” and “how to know when your first ferment is done” to make sure your brew is progressing properly.
If after a week or so, it looks healthy and tastes good, then you can flavor and bottle it. If you see moving worms/nematodes/vinegar eels after a week when you shine a light onto your scoby/brew vessel, you can always just throw it out and start over at that point. :)
You Brew Kombucha thank you for the reply! I decided to just let my teacher’s formula to ferment to 3 weeks like she said. I also ordered a new scoby to try again with black tea and cane sugar as we used brown sugar and green tea previously. Thanks for the video on the type of bottles to use, that was really informative as most of the bottles I have are metal caps. Alrighty, now I just got to wait lol.
Jeanne Wong Sounds good! Good luck with all that! It’s also totally possible that your teacher uses a specific type of scoby/culture that they’ve adapted to do well using their particular ingredients and methodology (different variables over time can lead to many different ways to make yummy kombucha). So your brew may turn out totally fine!
The tips on my site/videos are the common denominators I’ve found for consistently awesome kombucha, but there are always more than one one way to do this “right”! So good luck with everything. Hope this was helpful and I hope all your batches turn out yummy!
I started a batch about 9 days ago. After about 4 days noticed what looked like pieces of blue cheese floating on top. I went to throw it out and when I picked it up to take to the sink, the stuff dissipated. I decided to wait and see what happens. I have since learned that I probably had it in too cold of a place so I put a seed starting mat under it to keep it warmer. I'm wondering if this was mold, and I changed the pH now that it's warmer and it looks like a scoby is forming, is it ok? Can the mold ever go away and it's OK? Thanks.
Enjoy your videos. My first scoby I tried starting with vinegar and I cannot say the taste was great. After watching your videos I purchased another scoby that came with starter tea. Much better batch! Quick question. When pouring up the bottles there were some strands that went in with the liquid. During second fermentation they appear to be coming to the top and growing. Normal? Thanks.
WeedsInThe Garden Totally normal :). Baby scobys often form in bottles as part of the fermentation process. If you like, you can strain them out prior to bottling. And if more form in the bottle, you can strain again before drinking. You can find more of my tips on that here: www.youbrewkombucha.com/strain-baby-scobys
can top layer be removed since it is powdery and rest will be ok or should I start over
Is the liquid ( sweetened black tea plus raw unflavored store bought kombucha) that I grew my scoby in okay to use for my stater tea for my first batch?
yes!
I bought a "chunk of scoby" from health food store. Did all the steps and scoby stayed on the bottom of jar for about a week. It has since floated to top but i dont see any other formations on top just a lot of bubbles. Also is smells and tastes like vomit. Im tempted to throw it out and start over but curious to see what it does. Any suggestions?
Do you have to wash your vessels after each batch of first fermentation
the longer you leave your tea to ferment does it make it more vinger taste or do you test it every few days to get the taste you want
Yes, the longer it ferments, the more acidic/vinegary it tastes. I typically taste my kombucha around 5 days into the fermentation process to see if it tastes good and is ready based on my taste preferences. You can go here for more info on how to tell when your kombucha is ready/done: www.youbrewkombucha.com/when-is-f1-done
Hi, firstly HAPPY 2019, hope u had an awesome time in NY eve
two questions to ask:
1) When I 'm done with first fermentation and I want to transfer kombucha tea to a bottle to make a second fermentation, I wonder myself if it is okay to place the scoby in a plastic container only for a few minutes while transferring the fluid to the bottles or the container must be a glass material?
2) the juice I added into the bottle to give flavor when making a second fermentation, is it okay to add juice that I made in blender with water?
I wonder if the water will damage the kombucha fermentation?
thanks a lot
Scobys and kombucha can come into contact with plastic no problem, as long as it's not longer than around 24 hours or so (to be on the safe side). And yes, you can totally use juice/water to flavor the scoby. There's water in the tea, which makes kombucha so water won't hurt it :)
Question: as I live in NYC in summer time gets kinda crazy hot ( 85-100 F ), where should I keep my scabby if not in the fridge?
Thanx!
Great video !
Keep it in a closet out of the sun or in a colder area in the house. Shouldn't be super bad.
@@DrivingWithJake I will try, thank you!
Are you suppose to wash your vessel or sterilize every time you make a new batch of kumbucha. Can you rinse it really good in hot water?
I have keep my scoobies in jar in fridge for about 3 yrs they look ok are they safe to use?
It's hard to tell, but you could always do some test batches to see if they ferment your sweet tea. If they acidify and don't get moldy then they should be OK to use. But I don't have experience with using scobys that old, so I don't have much advice there!
Thank you will try soon and your vids are very good!!!
So, I started making my first kombucha a few weeks ago. I was thinking i didn’t have enough starter tea with my Mother so after a few days i put in a little citric acid (1/4tsp for 15 litres). The SCOBY has grown to cover the top of the jar but it still tastes sweet and not acidic. I live in Ireland so we don’t get great temperatures but it has been 2 weeks and it doesn’t look dead and it doesn’t look like it has any other bacteria growing. How long should it take for a batch this size to ferment to kombucha?
Is it a good idea to add lemon to lower the pH?
I'm by no means a kombucha pro but I think you can add to the 2nd fermentation. They all say never add any extra stuff to the 1st fermentation
@@jeane9873 Thanks for the advice. I'll keep the jars as they are then. I started with diluted kombucha that already had 2nd. But the scoby seems to be forming fine and it semells nice. :)
Hi!! I read add'n caffeine to urea kombucha its good! Thats true???🤔
Hi, I wish I had watched your video before I started my first batch. My friend gave me a scoby and just told me to brew green tea, sugar, add a quarter cup of vinegar and the scoby. I used water from the faucet but I boiled it in a pan, I also used vinegar. Will I be okay? What should I look for in case it’s going bad?
Thanks!
If it doesn't develop mold and you like the taste of it, it's most likely fine. Vinegar doesn't contribute to mold growth, but it does generally lead to flavor imbalances and over-acidity. But if you avoid vinegar in future batches, that can usually be corrected over time. As long as you like the way it tastes, the vinegar isn't harmful. :)
You Brew Kombucha Thank you! That really helped! I have one more question! How long can kombucha brew for? I forgot about one of my brews it was a small jar and it’s been sitting for about 2 months. Should I throw out the kombucha and keep the scoby? It looks fine. No mold.
That should be fine. As long as it's acidifying and there's no mold, you can use it. If it's super acidic, that makes for perfect starter tea. What you essentially did was create a scoby hotel, and you can watch my video on that here for more info! www.youbrewkombucha.com/scoby-care-hotel
Several black strings have in and around my scobie two days after I decanted most of it. Is this normal?
i have a doubt about mine. see, i was fermenting mead, and happens that two separated scoby formed. i tryed to separate those scobies in a new vessel, a glass pot with the same water-stoper system i use for the mead, than add new brown suggar and filtered water (same water source i used to the original mead brewing). I made every part of this process with the best asepsis I could, the new kombucha is totally isolated from outside source of air, bubbles allways poping from the water stoper.
But right in the next day i started to notice the upper side of the scoby is white. i try to shake it daily to prevent mold, but now it is all white and with extreme short-fuzy. no black spots, no circles, no wierd colors just white small fur (like a white sweed)and something jelly-like arround in the liguid.
based on this, is my scoby a loss? is it mold? can i recover it? should I comit mass genocide of my precious complex and throw it away?
Lol at 4:54 your hair is all neat and then poof!! Something happened right there. lol Love the videos BTW.
LOL
I accidentally, added the new tea/water mixture with warm water to my scoby. I don't know if I killed it, pH was ok - is there any easy way to check with few days that have passed?
Does SUNLIGHT affect anything?
So I have some opaque white stuff floating on the surface on my kombucha. And there's a grayish spot in the mass. Not fuzzy.. Is that normal/okay?