I’ve been brewing with a black tea with other things added, but not mint or other flavorings. This is only because I couldn’t find straight black tea. I’m on my 5th batch and my scoby seems to be doing great, so I’m guessing the other flowers in the tea aren’t affecting it. I don’t know the exact leaves (flowers) that are in it, but again there is no mint or other flavorings. And I largely owe my success to these You Brew videos. They are extremely thorough and I feel very confident because of them.
I bottle plain kombucha, as well as flavored. The plain works great for toning down a too-strong flavoring or filling up a glass when the last bit in the bottle is not quite enough.
So happy to come across ur channel. It’s so informative. I’m new to kombucha brewing, just started a few months ago. I don’t know why my Scoby is not thick even after 3 x of brewing. Any idea what’s wrong?
The "scoby" you're referring to is actually the pellicle, which is the gelatinous cellulose mat that is generated usually over the surface of the brew by the bacteria and yeast. Fun fact: you don't actually need the pellicle to brew kombucha; the bacteria and yeast in the starter tea is way more important. I'd say if you're able to produce viable batches of kombucha, don't worry about the thickness of the pellicle too much. Or you could try using distilled drinking water; I've read that it could help with the plumpness of the pellicle.
hi have noticed you not been around much just wanted to know what i can do with the little scoby that grew in my 2nd fermentation (mixed berry flavor) ie can i use it in the next 2nd mix berry fermentation ????
Hi, I'm a new subscriber to your channel. I was watching one of your older videos making Pineapple Tepache. I love pineapple so I decided to try making some. Well it had a white film and it was very thick and syrupy, so I was afraid to drink it, so I threw it away, since I wasn't sure it was any good. I used a 1/2 gallon fermenting jar, with a cone of Piloncillo sugar. I used tap water, but I boiled it and let it sit overnight, before using it. I also washed the pineapple the night before, since mine wasn't organic. I covered the fermenting jar with a cloth. Mine sure didn't look as appetizing and refreshing as yours did. Would like to know what I did wrong, don't want to waste another pineapple. Thanks, Ellen
I have made her pineapple Tepache. I urge you to use a lot of pineapple. Mine came out very good and bubbly but I wish it tasted more like pineapple. I put it in a pacifico beer and topped it with a piece of pineapple and everyone loved it.
YBK, question. I did a 2nd F using mango flavored tea and only left it on counter 1 day. I think it grew mold. Or could it be a mini SCOBY? I need to send you a pic before I toss all of it. Thx.
Hi. I'm a new brewer and on 2nd batch. 11 days in and still quite sweet on sampling...shouldn't it be relatively tart by now? 24-26 degrees C, 3 tbsp black tea 5/6 cups sugar and a 5 litre size SCOBY...?
Can you please make a video on how to save or what to do with or why kombucha goes super orange and cloudy. I can't even see through my kombucha anymore.
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I'm glad you mentioned mixing it with some sparkling water. If my brew has too much kick, I'll add club soda and it's very refreshing.
I’ve been brewing with a black tea with other things added, but not mint or other flavorings. This is only because I couldn’t find straight black tea. I’m on my 5th batch and my scoby seems to be doing great, so I’m guessing the other flowers in the tea aren’t affecting it. I don’t know the exact leaves (flowers) that are in it, but again there is no mint or other flavorings. And I largely owe my success to these You Brew videos. They are extremely thorough and I feel very confident because of them.
Very helpful, thank you. I have a really healthy SCOBY after 5 weeks. I'm excited to be making kombucha again after a long gap.
I bottle plain kombucha, as well as flavored. The plain works great for toning down a too-strong flavoring or filling up a glass when the last bit in the bottle is not quite enough.
So happy to come across ur channel. It’s so informative. I’m new to kombucha brewing, just started a few months ago. I don’t know why my Scoby is not thick even after 3 x of brewing. Any idea what’s wrong?
The "scoby" you're referring to is actually the pellicle, which is the gelatinous cellulose mat that is generated usually over the surface of the brew by the bacteria and yeast. Fun fact: you don't actually need the pellicle to brew kombucha; the bacteria and yeast in the starter tea is way more important. I'd say if you're able to produce viable batches of kombucha, don't worry about the thickness of the pellicle too much. Or you could try using distilled drinking water; I've read that it could help with the plumpness of the pellicle.
I use hibiscus for a caffeine free kombucha. Second ferment with kiwi, strawberry, and blueberry.
She mentioned in another video that very little caffeine typically remains in kombucha after fermentation.
But hibiscus isn’t tea, it’s a completely different plant. Is that still kombucha?
hi have noticed you not been around much just wanted to know what i can do with the little scoby that grew in my 2nd fermentation (mixed berry flavor) ie can i use it in the next 2nd mix berry fermentation ????
Thank you so much!!!!!!
Hi, I'm a new subscriber to your channel. I was watching one of your older videos making Pineapple Tepache. I love pineapple so I decided to try making some. Well it had a white film and it was very thick and syrupy, so I was afraid to drink it, so I threw it away, since I wasn't sure it was any good. I used a 1/2 gallon fermenting jar, with a cone of Piloncillo sugar. I used tap water, but I boiled it and let it sit overnight, before using it. I also washed the pineapple the night before, since mine wasn't organic. I covered the fermenting jar with a cloth. Mine sure didn't look as appetizing and refreshing as yours did. Would like to know what I did wrong, don't want to waste another pineapple. Thanks, Ellen
I have made her pineapple Tepache. I urge you to use a lot of pineapple. Mine came out very good and bubbly but I wish it tasted more like pineapple. I put it in a pacifico beer and topped it with a piece of pineapple and everyone loved it.
YBK, question. I did a 2nd F using mango flavored tea and only left it on counter 1 day. I think it grew mold. Or could it be a mini SCOBY? I need to send you a pic before I toss all of it. Thx.
Hi. I'm a new brewer and on 2nd batch. 11 days in and still quite sweet on sampling...shouldn't it be relatively tart by now? 24-26 degrees C, 3 tbsp black tea 5/6 cups sugar and a 5 litre size SCOBY...?
Hi everyone , how to deal with sulfury smell on kombucha? Should i Toss the batch?
Could you please give insight on if it is possible to brew with decaf black tea?
I always use organic green tea leaves . No bags .
Kombucha can take your plant soil to the acid side. Not much and mixed with water. Straining byproduct and old scoby work. Berry season here yea ha.
Can you please make a video on how to save or what to do with or why kombucha goes super orange and cloudy. I can't even see through my kombucha anymore.
Angelica: do you ever answer questions your viewers post here on YT and on IG??
It's not all one plant. There is hundreds if not thousands cultivars of Camilla Sinensis.