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It’s a big day everyone! The day I’ve been awaiting for months, since I began the whole homemade kombucha thing. The day your intestinal microbiota have been begging you for. The day you become a brewmaster and I impart on you the secrets of le kombucha!The goal of this guide is to be your one stop shop for homemade kombucha brewage, from SCOBY-less to fermented perfection.
No hopping around the interwebs (unless you want to learn some general nutrition-y kombucha stuff ). No confusion. Because making homemade kombucha is so simple (albeit a bit slow), and I hope after reading this you’ll give it a whirl!
Let’s hop right to it. How to Make Homemade Kombucha: OverviewThis post will go into detail about each step in the process of making kombucha. For succinct instructions, scroll to the bottom where a recipe card lays out the basics of making homemade kombucha.
The general order of things goes something like this (you can jump around this tutorial by clicking the links below):. (1 to 4 weeks) – to make the “mother”. (6 to 10 days) – to make the actual kombucha.
(3 to 10 days) – to carbonate the kombuchaYou can also click to jump to a few useful resources:. – My top tools for brewing ‘buch. – Be sure to check out the comments section as well for answers to many questions. – Everything from this post, in printable PDF formHow to Make Kombucha Video. Before we start, here are some general notes that are consistent throughout the whole homemade kombucha process.
No metal or plastic containers. Metal can react with the acidic kombucha and hurt your SCOBY, while plastic can house nasty bacteria that you don’t want sneaking in. Clean is key. A recurring theme in kombucha brewing is that EVERYTHING must be CLEAN! We’re creating the perfect environment for good bacterial growth, but if a bad bacteria slips in, it could ruin your batch (and make you pretty sick).
Temperature plays a role. Fermentation goes a bit quicker in warmer temperatures, and a bit slower in colder. No mold zone.
If you see any mold growing on your SCOBY or in the tea (which I understand can be difficult to discern from the hideous SCOBY, but will generally be green, white, or black), then toss your whole batch.Print the Homemade Kombucha GuideBy popular demand, I’ve created a printable PDF with all the instructions from this post. Enter your email below and I’ll send it to ya! I'd like to receive the free email course. Get Printable 1. How to make a homemade kombucha SCOBYThe SCOBY (symbiotic culture of bacteria and yeast) is the mother of the kombucha, providing bacteria and yeast to ferment the sweet tea, protecting the tea from outside contaminants, and providing a loose seal to keep a bit of the carbonation in. Yes, it’s scary and alien looking and Buzzfeed did a about how ugly this mama isbut it’s the very essence of kombucha!
It brings the love and flavor and magic! Making a SCOBY Ingredients:. 7 cups (1.6 L) clean water. ½ cup (100 g) white sugar. 4 bags black tea (or 1 Tbsp loose tea).
1 cup (235 mL) unpasteurized, unflavored. A large (I used two ½ gallon (1.8 L) glass jars to make two SCOBYs using this recipe, but anything holding at least ½ gallon will do). Tightly woven cloth (coffee filters, paper towels, napkins, ). RubberbandsMaking a SCOBY Instructions:. Bring water to a boil in a clean pot. Remove from heat and dissolve sugar into it. Add the tea and allow to steep while water cools to room temperature (a few hours).
Only when water is at room temperature (test by drawing out some water with a straw), is it ready to work with!. Pour the sweetened tea into your jar(s), then pour store-bought kombucha in (if you’re using two jars, pour ½ of the storebought kombucha into each), making sure to include any little gunkies that may be at the bottom. These are good!. Cover with a few layers of the tightly woven cloth (keeps out bugs and debris) and secure with a rubber band.
Set somewhere dark, still, and room temperature (70-75 degrees F, 21-24 C), like a cupboard, for 1 to 4 weeks, until a ¼ inch (½ cm) SCOBY has formed. Keep SCOBY in its original tea until you’re ready to brew your first batch. The SCOBY should live and grow for years if treated with love.
The tea you used to make the SCOBY, however, is very vinegary and should be tossed. Don’t use this tea as the starter to your first fermentation!Things to note when making your SCOBY:. No decaf. The SCOBY doesn’t like decaf tea and will not grow as well if fed it (SCOBY = my spirit animal). Only black tea. Similarly, the SCOBY doesn’t grow as well with green or fruity teas.
By all means, once your SCOBY is big and strong you can use green tea, but for now stick with black. No honey. Honey can contain botulism bacteria that, when grown exponentially as bacteria and yeast tend to do in kombucha, can be dangerous. You can use honey in the second fermentation, once there are a higher number of good bacteria to fight off the bad, but for now, stick to sugar. Don’t mess with it! You won’t see anything but a few bubbles in the first few days. But then one day a thin, translucent layer will form, eventually thickening into a full on SCOBY. If it floats sideways or sinks, leave it!
It’s just doing it’s SCOBY thang. It’s all in the proportions. As I mentioned, I made two SCOBYs with this recipe, and you could probably make more. As long as you keep the proportions in check (7 c water: 1 c starter: 4 bags tea: 1/2 c sugar), you’ll be fine. Also note that this is the same proportion we’ll use in the first fermentation, but on a larger scale to make more ‘buch!. Got leftovers? Never throw your SCOBY away! Share the kombucha love by gifting it to a friend, or make it into a delicious! Homemade kombucha: The first fermentationSo you’ve got a newbie SCOBY and you’re ready to get this komboo-choo train rollin’.
This first fermentation is where you actually make the kombucha.First Fermentation Ingredients:. 14 cups (3.5 quarts, 3.3 L) clean water. 1 cup (200 g) white sugar. 8 bags black or green tea (or 2 Tbsp loose leaf). 2 cups (470 mL) unflavored starter tea (either from a previous batch or unpasteurized, unflavored ). 1 or 2 SCOBYs (depending on how many containers you’re using, 1 per container).
A large (two jars holding at least ½ gallon (1.9 L) each, or one jug holding at least 1 gallon (3.7 L)). Alternatively, use a t to make pouring the kombucha out easier!. Tightly woven cloth (coffee filters, paper towels, napkins, ).
RubberbandsFirst Fermentation Instructions:. Bring water to a boil in a clean pot. Remove from heat and dissolve sugar into it. Add the tea and allow to steep while water cools to room temperature (a few hours). Again, MUST be room temperature. Don’t risk killing your SCOBY in hot water.
With hands AS CLEAN AS A SURGEON’S ( really clean), gently remove your SCOBY from the tea and place on an equally as clean plate. You can rinse out the jar if you want (without soap), but it’s not necessary. Pour the sweetened tea into your jar(s), then pour in starter kombucha (if you’re using two jars, pour ½ of the starter kombucha into each). Gently place SCOBY into jar then cover with a few layers of the tightly woven cloth and secure with a rubber band. Set the jar(s) somewhere dark, still, and room temperature (70-75 degrees F, 21-24 C) for anywhere from 6 to 10 days. Begin tasting the tea at about 6 days by gently drawing out some of the tea with a straw. It should be mildly sweet and slightly vinegary.
The warmer the air temperature, the faster the kombucha will ferment. The longer the tea ferments, the more sugar molecules will be eaten up, the less sweet it will be. Reserve 2 cups from this batch to use as starter kombucha for your next batch (just leave it in the jar with SCOBY(s)). The rest can move into the second and final fermentation.Things to note about the first fermentation:. In this step, unlike in the making of the SCOBY, you can use other teas besides black. Feel free to experiment with green, white, oolong, or combinations of them. Fruit teas should be mixed with a few black tea bags to ensure the SCOBY mama gets what she needs to thrive.
Once the SCOBY gets to be about an inch (2.5 cm) thick, peel off a few layers to create a second SCOBY (you can share the love and gift this to a friend!). Homemade kombucha: The second fermentationThe final step and negotiably the best part of the process! The second fermentation is where the real magic happens.
The Cranberries In The End Album Cover
It’s where you can play around with sweet, fruity flavors that will not only make your homemade kombucha taste better than store-bought, but will give those good bacteria the power to kick it into high carbonation gear, bringing everything together into effervescent bliss. Let’s finish this.Second Fermentation Ingredients:. Homemade kombucha from the first fermentation. Sweetener (fruit, honey, or sugar). Here are a few ideas per 1 cup kombucha:.
1 to 2 Tbsp mashed fruit or fruit juice. A slice of orange. 1 to 2 tsp honey. a piece of peppermint candy. a piece of candied ginger. has some unique and tasty flavoring ideas as well.to add chia seeds, see below under “things to note”.
A few (bottles meant for fermentation have an airtight seal, which will prevent carbonation from escaping. If you don’t have these, canning jars will do an alright job, though they aren’t truly airtight.)Second Fermentation Instructions:.
Strain kombucha and funnel into bottles, leaving about 1 1/2 inches at the top (3.8 cm). Add your chosen sweetener and seal tightly with lid. Let ferment somewhere dark and room temperature for 3 to 10 days. If desired, strain out fruit before serving. Place in fridge to slow the carbonation process.Things to note about the second fermentation:.
Your jars can explode if the pressure becomes too high! For your first few batches while you’re still getting the hang of how kombucha reacts to your environment, bottle a portion of it in a plastic bottle. This will act as a gauge for how the others are doing. When the plastic bottle is rock solid, the rest are probably done.
“Burp” them by opening each to release some pressure, then place them in the refrigerator to slow fermentation. Carefully open bottles over the sink with a towel in hand.
The more sugar/fruit you add, the faster the kombucha will ferment and become carbonated. are my favorite addition to kombucha. Rather than adding these to the ‘buch when we add the sweetener, we’ll stir these in at the very end after the kombucha has been carbonated.
Use 1 Tbsp of chia seeds per 1 cup of kombucha. Stir in the seeds and allow them to do their absorbing thang for a few hours, stirring every once in a while to keep them from clumping. Supplies Needed for Making KombuchaBelow is a list of the supplies needed to make kombucha. The links are affiliate links, meaning I may earn a commission if you make a purchase (I’ve only included products I know and trust).: Plain black tea lays the base for your kombucha.: You’ll need a starter tea to get things going (but can use your home brewed kombucha to start the following batches).: Aim for one that’s at least 1 gallon, but two 1/2 gallon jars will also work! I’ve also been using a recently, and it makes pouring the kombucha so much easier.: Allows your kombucha to breathe while keeping dust and critters out.: These bottles have a tight seal specifically designed to keep the carbonation in (hellooo fizz!).: Want kombucha sooner than later? This bundle includes most of the equiptment you need plus it comes with a ready made SCOBY.
Homemade Kombucha FAQsCan you get drunk off of kombucha? Most kombucha contains less than 0.5% ABV (for reference, beer has about 5% ABV), so it is not likely that you will get drunk from kombucha.What are the side effects of kombucha? The high amount of probiotics in kombucha mean that drinking too much can lead to GI discomfort (bloating and in some cases diarrhea). Kombucha also contains caffeine and sugar, which may also effect you.What are the health benefits of kombucha? Kombucha contains probiotics, which contribute to a healthy gut microbiome (and in turn, ).
It also contains antioxidants and polyphenols.Can you put kombucha in the refrigerator? When you put kombucha in the refrigerator, fermentation slows down dramatically. You can therefore store it in the fridge if you need to take a break from fermenting, or to chill it prior to serving.
This post was too long for my usual recipe formatter (which has a printing option), but I’m totally with you on needing things printed for cooking! I’ll email you a PDF I put together just now with all the text from the post, and in the coming weeks I’ll try to get a nice PDF with pictures posted on here for those looking to print this out.Edit: For anyone looking for the printable PDF, please enter your email in the box at the bottom of the post! This is how you can get the printable now. I’ve never tried it with decaf tea, but after doing a bit of research it looks like you’ll be better off using caffeinated tea for our first go at it. Some articles ( and ) say that you can make caffeine-free kombucha, but you would need to ensure the tea was decaffeinated naturally (i.e. Not treated with chemicals to remove the caffeine). My suggestion would be to go with caffeinated for your first few rounds until you’ve got the hang of it and know what to expect from your kombucha and SCOBY, then start experimenting with decaffeinated teas 🙂 Happy brewing!.
Oh no I’m sorry to hear that, Heather! So you did the 1st fermentation with the SCOBY, poured the kombucha into bottles/jars, but then didn’t get any fizziness from the 2nd fermentation?
Some things that could have an impact on fizziness at this stage:-What bottles did you use? Mason jars do an okay job, but fermentation bottles with a clasping lid are truly airtight, meaning none of the precious carbonation can escape. Perhaps your lids weren’t on tight enough?-How full did you fill the bottles? They should be nearly full, as this creates less room for the gasses i.e.
More pressure.-The bottles should be somewhere warm. The yeasts won’t carbonate as quickly at cool temperatures (like in the fridge).-Did you taste the tea during the end of the first fermentation? I’m thinking maybe your tea fermented too much, in which case it would have tasted very vinegary and wouldn’t have had many sugars left for helping with carbonation.-Final thoughts, maybe just let it sit a few more days. Sometimes I feel like nothing is happening with my kombucha, but then one day I’ll wake up and it’s worked magic overnight!I hope these help and I’d definitely urge you not to give up!
Everyone’s kombucha is a little different and I’m sure it’ll work for you soon! Please don’t hesitate to come back with anymore questions 🙂.
Once you’re in the fermentation stage and don’t need the SCOBY anymore, I just start a new batch! So take 2 cups of the kombucha you made in the first fermentation + the SCOBY and use them to start another round of first fermentation. The rest of the tea from the first fermentation goes into the second fermentation, where it’ll get carbonated 🙂 So in effect, your SCOBY is always happy because it’s always in use.If, for some reason, you need to take a break from brewing for a little while, you can put your mama in a SCOBY hotel.
From Kobucha Kamp does a great job of explaining to to upkeep a SCOBY hotel.I hope this answer your question, and definitely let me know if you have any problems!. Definitely do NOT throw out your SCOBY! She’s one valuable mama and should last for many months or even years! I answered a similar question in one of the comments above so I’ll just copy it here:Once you’re in the fermentation stage and don’t need the SCOBY anymore, I just start a new batch! So take 2 cups of the kombucha you made in the first fermentation + the SCOBY and use them to start another round of first fermentation.
The rest of the tea from the first fermentation goes into the second fermentation, where it’ll get carbonated? So in effect, your SCOBY is always happy because it’s always in use.If, for some reason, you need to take a break from brewing for a little while, you can put your mama in a SCOBY hotel. This article from Kobucha Kamp does a great job of explaining to to upkeep a SCOBY hotel.I hope this answer your question, and definitely let me know if you have any problems! So happy I could make the process easier for you!!. It can be a bit confusing at first 🙂 The 2 cups of tea you reserve after the first fermentation is so that you can recycle it into another batch (so for you very first go around, you’ll need to buy kombucha as your first fermentation “starter tea”, but after that you’ll be able to create your own starter tea simply by taking two cups of tea after the first fermentation is over.The rest of the tea that comes from the first fermentation (all of it except the 2 cups) will go into the second fermentation, where it will get carbonated and ready to drink! If this doesn’t solve the problem for ya feel free to email me!
Hi – love your instructions! Started brewing a couple of months ago and love it. So tasty and way more economical than buying in a store.
Would you believe someone was selling kombucha in Hawaii for $8 a cup!Anyways, just started a new batch and used starter tea that was vinegaryfrom my last batch that had to sit for 4 weeks while I was away. Will it be okay or should I scrap it? I used 8 tea bags and 1/2 cup of sugar.
My scoby is nice and large, probably a 1/2″ thick and 7″ wide circle.Thanks. Thank you for this very descriptive post! I’m about to start my second fermentation and I’m just a little unclear about adding flavor. My original thought process was to take fruit, I’m using cranberries and raspberries, and blend them in a food processor.
Then I planned to strain them through cheese cloth into the kombucha and then ferment. Is this correct? Or should I put it all in and strain after it ferments? Or should I not bother blending it and cook them instead? Or none of that lol sorry! This is my first time so I’m not really sure what the best approach would be. Thanks for the info!
I had some already cooked fruit that I used and I also did a batch with cranberries. I just slightly boiled them enough to pop them and mash them up.So, now I have another question. I did them in 3 flavors and 4 containers. Three are the flip top glass jars and one is a mason jar.
I read elsewhere to ‘burp’them so they don’t build up too much pressure. I did this on the second day at the end. There wasn’t really a ton of pressure in any of them. Then, this afternoon (the third day), I did it again and one exploded out the top all of the fruit!
The others barely had anything. I put the exploded one in the fridge and the rest I tasted and aren’t super fizzy so I left them out. I’m curious if I’ve done something wrong or if this is just part of the process. I’m planning on straining the exploded one tonight but I’m not sure what to do with the rest. I’m also really nervous about how long to leave them.Should I get some different containers?Also, the Mason jar one seems to be growing another scoby and doesn’t look very good. Is that normal?Thanks!Courtney. Hi Courtney, it doesn’t sounds like you did anything wrong!
The process has a lot of factors affecting it.-The mason jar doesn’t provide a completely tight seal, so you might expect that one to take longer to become fizzy. It may grow some little doodads, but as long as there is no mold or colored bit, it should be ok.-Different fruits have different sugar contents. I’m guessing your bottle that exploded had a more sugar-y fruit than the rest.
Burping can certainly help relieve some of this extra pressure, but burping before the bottles need burping will cause for less fizziness. A trick I like to use is use a plastic water bottle, in addition to a few glass jars, for this step. When the water bottle is pretty hard, you’ll know that the glass jars are also pressurized and probably ready to be burped or refrigerated.-I haven’t encountered thick kombucha before, so I did a little research. If you kombucha is also a bit “slimy”, may be able to help some (though I think it may just need a little more fermentation time + regular burping for the sugary ones!)I hope this helps! Definitely keep trying. Once you get the hang of it and get a few successful batches under your belt, it’s cake 🙂.
I’m so happy to hear you’re giving it a go! The process definitely seems complicated at first glance but is easy once you get going, so I’m happy I could convince you to try 🙂 Your SCOBY will thicken up with each new batch you make, so I wouldn’t worry about the thickness now. If it doesn’t start to reach about 1/2 inch thick within a few batches, you may need to adjust a few things to make sure you’re brewing in the right atmosphere (i.e. Make sure temperature is not too hot/cold, make sure you’re not using antibacterial soap in the container, or try a different brand of tea) (but I have faith that it will all work out just fine!).
Hi again, I guess the brown stuff on the scoby ended up being ok. The color balanced out and I’ve made (3) 1 gallon batches now and everything tastes fine.Another question for you: do you burp only once before putting into the fridge? I’ve been burping a few times during the 4-7 day second fermentation, and there always seems to be plenty of fizz. I also taste it here and it has serious bite, which I like.But when I put into the fridge, the carbonation almost disappears.
The bite is gone and it tastes almost flat, which I don’t enjoy at all.Should I stick to one burp at the end of second fermentation? I’ve been home brewing my kombucha for 5 months and stumbled on your post while looking for ratios for secondary fermentation. Your instructions are great and really clear.I have been secondary fermenting in the same bottles I drink from after, because I was mostly adding juice, but now I just started doing a secondary fermentation in a larger container and will see how that goes. I’m doing 1gal batches so I got a 4L glass container with a flip top and silicone lid for fermenting so I can add fruit and easily remove it before bottling.I started doing it that way because I did a batch with ginger in the bottles and it was quite annoying to get the ginger out after the fact. I ended up pouring some bottles through a strainer into the glass. I also want to eventually start doing larger batches at some point. If you are interested i can post an update after a while to let you know how this ends up for me.
I just bottled my batch of blueberry kombucha after four days in the larger container. Because of the amount of starter I remove, there is a fairly good amount of room for air in the brew, which gave it a fairly low level of carbonation on its own though there is plenty of time for it to carbonate further.For now, I am satisfied with how this batch turned out and will try some other fruits for the next batch to see if I get a similarly low carbonation. Because the opening of the bottle is smaller than my brewing vessel, I have to pour the kombucha into a larger-mouth container before using my plastic ladle to fill the bottles.I’m satisfied with the amount of flavor I got from the blueberries and may try a stronger flavor berry for the next batch to see how it works now that I am not so much worried about excessive carbonation. Hi Sarah,So I switched to actual fermentation bottles with the flip top lids, filled close to the top, burped slightly only once, and the end result was spectacular!I had been using the GT Dave’s bottles to do the second fermentation, and it was hit or miss, mostly miss. I guess too much air was escaping over time.Since using the real fermentation bottles, the kombucha maintains a “head” after opening and through to the end of the bottle.
It tastes great and has the perfect fizz and bite to it. Thanks for the tips!Now that autumn is approaching, it will be interesting to see how the colder weather affects my brewing. Much slower I would presume.
Have loved Kombucha for years now but, not the high cost nor do I love to cook or anything slightly related to aforementioned labor. Obviously have not tried making my own. However, my daughter-in-law is a die-hard Kombucha brewer and kick-ass cook and baker of all things organic-she finally convinced me that I won’t die if I do thisso sent me home from Portland with my own mama scoby.
My first batch is ready, (and I love it) and am making my second. Thanks for the instructions and to my dtr-in-law for giving me the shove and the ‘mutha’ I needed to get brewing! Will be sharing my scoby with friends soon! Just came across your site today but I tried making lemon kombucha for the first time this summer. I was afraid to try drinking it because I wasn’t sure how it was supposed to look when it was done.
Therefore, I let it sit for so long, I think it turned into wine. I do not drink alcohol but I may try using it in cooking. It has sediment (dregs?) on the bottom and the stuff (mold?) that was on top completely disappeared. The liquid itself is slightly cloudy. Do you think It’s safe to use in cooking? You have great stuff on your site!
Thanks, it sounds great.Well it also sounds like making yogurt from a live white plant that looked a bit like a cawliflower that you had to wash once it had made the yogurt and it grew and became too big and one gave pieces away to friends. I think they make yogurt that way professionally I did it for a while but gave it up eventually.I love the idea of trying to make my own and thank you in advance that I will get the recipe.I like the idea of the sweets. Where would I buy them. Do they still have the same effect on the gut as the kombucha drink has? Hi, I’m so excited to try this love Kombucha but not the price.I’m a bit confused on the size of the fermentation jars.
You indicate to use a 1/2 gallon jar but a 1/2 gallon jar only holds 8 cups and you have that with the 7 cups of water and 1 cup store bought kombucha seems like there wouldn’t be any room for a scoby to grow.????I was going to use my 8 cup glass canning jars to make my Kombucha.I also wanted to make two scobys. Do I make one batch and split between 2 half gallon jars or make two batches to put in two half gallon jars??Thanks for you help. Hi!!I used to make Kombucha over 25 years ago and was SO surprised to see it show up in the stores!!So I’m finishing up my 1st fermentation and just remembered that I only added about 1 1/2 cups of starter tea to it!
(I was going to go get more at the store andyou know)!Do you think this will make a big difference? I really don’t want to start over!After 6-7 days looks like there is a baby SCOBY, so I’d think it was healthy and ready for 2nd fermentation.Thank you for All the info and wonderful instructions!! So i followed your recipe here and might quite a successful, large, thick SCOBY, but i have a few questions around the fermentation process, 1st and 2nd.My first fermentation seemed to go well, producing another giant scoby, but when i made the seconf fermentation where you add all the goodies to flavor and sweeten it, it got moldy on the top.:/ I had put a bit of honey and squeezed a clementine/tangerine into it also, with the pulp. However i did not have bottle, so i put the mixture to sit in a water jug dispenser with the lid on, closed but certainly not air tight. After just a few days i noticed the top layer of the brew was sligtly moldy from the tangerine bits. And scrapped it off, but it made the film again the next day.
The ‘buch didnt taste bad but to be safe i threw it out. So now we’ve made another 1st fermentation, to try again but im wondering what went wrong there and what i can do to make this last step work. It gained no carbonation really either, so maybe it was an air tight problem.
Also, if you leave the 1st fermentation for longer than 10 days, say 18 or so, and its very vinegary now, would you use it to make a 2nd ferment to drink, or just throw it away and start a new batch? Wondering if it can be recovered from the vingary taste if the 2nd ferment is done right and sweetened more.And, how can you tell if your SCOBY gets moldy?? Will it be obvious? Is it normal to see some white spots on it and for it to be dark?
Also, crater like?Thank you for answering these inquiries if you will! I appreciate it! Hi Samantha, congrats on your big SCOBY! As much as it hurts, it’s always a good idea to throw out anything that seems moldy. Kombucha Kamp has a good article on what to look for. They also have which shows you what is NOT mold.The container that isn’t airtight would definitely be a problem in the 2nd fermentation, where you need a relatively airtight seal to trap in that carbonation to make it bubbly. Also I probably wouldn’t use the extra vinegary kombucha in the 2nd fermentation (though it could be a matter of taste, especially if you can sweeten it a bit more than recommended).
But you could use that kombucha as starter tea for your next round 🙂. I hope you’re still reading this!I’ve followed all your steps, made my scoby (turned out beautifully) and then did the first fermentation.
My scoby sank to the bottom when I first put them in my jars. Well today is day 6 and I went to check on them The scoby are still at the bottom and there is a questionable looking layer on the top of both jars. I followed all the instructions to a tee. Everything was super clean. I don’t know what happened!
I’m afraid to try it as I’m worried its mold on top. Could it be a new scoby forming since both of mine in both jars are at the bottom? I really don’t know but I’m extremely heartbroken. Perhaps I could email you a picture.Thanks,Taylor. I’m so excited, I bought everything last night. My only questions are below:Making the SCOBY Phase:“Keep SCOBY in its original tea until you’re ready to brew your first batch.
The SCOBY should live and grow for years if treated with love. The tea you used to make the SCOBY, however, is very vinegary and should be tossed.”Just to clarify, it’s okay to keep the SCOBY in the original/starter liquid until I start the first fermentation, correct? Once, starting the first fermentation that’s when I toss the original “bitter/vinegary” liquid.Also, how do I store the SCOBY after the second fermentation? Meaning what liquids do I keep it in to make sure it is healthy/thriving?
Do I ever need to change the liquid?Sorry, I thoroughly read through the printable version and still have these question. Thank you in advance! All good questions and I hope I can clarify.-Yes, keep the SCOBY in the liquid it grew in until you start the 1st fermentation, then you can throw out that liquid.
If you plan to keep it longer (a few weeks after the SCOBY has fully formed), it could be beneficial to “feed” it with a little more sugary tea.-If you’re not going to start a new batch immediately after you brew your first, just put the SCOBY in sugary tea (in the same proportions as listed in the instructions: 7 cups water, ½ cup sugar, 4 bags black tea, 1 cup kombucha). This will give the SCOBY enough to stay healthy and thriving for a few weeks if you want to take a break.I hope this helps but definitely let me know if you still have questions!.
I’m starting to make my first batch of tea with a SCOBY I got from a generous friend who has been brewing for a while. I am going to be brewing in some 1 gallon glass jars, but he was brewing in big, wide mouthed 5-gallon buckets, so as you can imagine, the SCOBY he gave me is huge! I want to cut it down to fit into my jars, do you have any tips on this?
I know a lot of places say to avoid using metal when brewing, but would cutting the SCOBY with a steel knife hurt it in any way? Also, should it fit perfectly in the jar or can I cut it a bit smaller and let it grow to the shape it needs? Thanks for all of your help! Happy to hear your first batches went well! Indeed, if you don’t ensure things are very clean then it could lead to bacterial growth (which is why we use very clean hands/equipment). But by just keeping things clean, the acidity of the kombucha will also do it’s part to kill off any other bacteria that may slip in.
And with that said, you will generally know if your kombucha has gone bad (for example, mold growths on the SCOBY).I honestly don’t know much about the autism/gut connection so I don’t want to give you any false information. I searched a bit and I think for your with some scientific references. Hope this helps some and enjoy the kombucha! Hi Sarah, I looks like my Scoby is ready (I will know tomorrow) when I start my first fermentation.
You said to save two cups with the Scoby. Do I keep it in a dark place like the Scoby at 70 plus degrees and for how long can I keep it before it gets too vinegary? Second if for some reason the Scoby gets mold is there some way to rescue it or is the only option to start over? Third can I add a capsule of probiotics to the first fermentation so I make the bacteria more diverse and add lactobacillus to the culture or will this ruin the scoby? Congrats on the nearly finished SCOBY!If you’re starting the 1st fermentation tomorrow, just throw away all the liquid the SCOBY is currently in and replace it with fresh tea. Store the same way (70/dark) for about a week until it’s ready.
If you let it go past a week it will become vinegary, which isn’t dangerous for the SCOBY, just not nice to drink.If you find mold on the SCOBY, it’s always best to cut your losses and throw it away. You don’t want to risk drinking anything contaminated.And finally, I’ve honestly never thought to add a capsule and my gut tells me (hahaget it?) that the SCOBY would not appreciate it. It’s quite a balance you have going on in those jars and the SCOBY keeps it all churning and under control. I would probably avoid adding anything to the SCOBY (if anything, add it in the 2nd fermentation when you won’t risk hurting the SCOBY). Thanks Sarah, keeping the starter for a week, means the cycle repeats every week? I would prefer to re-start the cycle every two or 3 weeks in which case the starter gets too vinegary? What are my options?
Also, I am mostly organic (including wine) so my tea is organic loose leaf tea from Assam (the lower the elevation the tea is grown the stronger it is and I like strong tea) and my sugar is raw organic florida cane sugar crystals. I will update on the results so others know whether this combination works or not. Tea bags are not a good idea for those who are picky about such things as I am. I grew up in Sri Lanka and when I was growing up they would dump the tea dust as piles of future compost. Then they invented tea bags and guess they no longer dump the dust, it goes in the tea bags.
It’s not bad but its not tea leaf. Thanks for perfect instructions Sarah!! The Scoby was perfect!! Based on your suggestion to throw out any Scoby that goes bad, I hedged my bets, cut it into 3 pieces and made 3 batches. I also tasted the vinegar that was with the Scoby and it tasted fabulous for a vinegar.
We consume Apple Cider vinegar with the mother and rice vinegar and unless I hear from you not to consume it, this looks like a 3rd favorite vinegar for us.Also, the jar I used was a Bed, Bath and Beyond glass tea kettle for $9.99 (less of course the 20%). It was a fabulous choice as the size is just right for half a batch and it’s so easy to sterilize (just boil some water) and its easy to use as it has a handle and a lip for pouring. I have a total of 3, one for the Scoby and the other two for the 1st fermentation. It’s been a great success Sarah!! I have 8 of previously bought and consumed 16 fl Kombucha bottles going in the second fermentation. I am going to halve the quantities for next time, as 4 bottles at a time will work better for me. I am opening them a fraction of a second to release the pressure every day or so.
Waiting for it to get a little bit more sour before I put them in the frige’. Maybe it came easier for me as I have made fermented foods before. The bottles I added the probiotic powder taste the same as the others so I will continue doing this as good quality probiotics are so expensive and once they are in the Kombucha I can keep the capsules for a long time (I used 1 capsule across 3 bottles). The vinegar tastes great and I use it at the same time I use my Braggs Apple Cider Vinegar (this has a slightly milder taste and some say it has even more benefits than Apple Cider vinegar). I split the Scobys into 4 batches so if I lose a few I have a back up instead of start.
Thirty years after forming in Limerick (initially as The Cranberry Saw Us) THE CRANBERRIES are set to release their eighth and final album, 'In The End', on April 26. With Stephen Street once again taking producer duties, the 11-track record brings a remarkable career to a fitting and powerful closure. Announcing the album, the band has shared the first single 'All Over Now' that blends rock, alternative and catchy almost pop-sounding melodies to deliver a classic CRANBERRIES sound.THE CRANBERRIES — Dolores O'Riordan, Noel Hogan, Mike Hogan and Fergal Lawler — emerged from the pre-Brit-pop scene of the early '90s, with their trademark indie guitar sound and Dolores's distinctive Celtic-tinged lilting vocal style — described by Melody Maker as 'the voice of a saint trapped in a glass harp'. Their rise to global fame was nothing short of meteoric; best known for their now classic songs 'Linger', 'Zombie' and 'Dreams', the band have sold more than 40 million albums worldwide.While it is tinged with sadness following Dolores's unexpected death on January 15, 2018, 'In The End' is not a valediction, it is a celebration, one that stands as a powerful testimony to the life and creative work of Dolores and her brothers in music Noel, Mike and Fergal.The genesis of 'In The End' began in May 2017 while the band were on tour. By winter of 2017 Noel and Dolores had written and demoed the eleven songs that would eventually appear on the album.
'Dolores was so energized by the prospect of making this record and to getting back out on the road to play the songs live,' recalls Noel.In coming to terms with her tragic passing Noel, Mike and Fergal listened to the songs and, with the support of Dolores's family, wanted to honor their close friend, and collaborator by completing the record.Speaking about the band's concerns at the time, Noel said: 'we knew this had to be one of the, if not the, best CRANBERRIES album that we could possibly do. The worry was that we would destroy the legacy of the band by making an album that wasn't up to standard. Once we had gone through all the demos that Dolores and I had worked on and decided that we had such a strong album, we knew it would be the right thing and the best way that we could honor Dolores.' With the songs at various stages of completion they turned to Stephen Street — who had produced four of their previous albums including 'Everybody Else Is Doing It', 'So Why Can't We?' And 'No Need To Argue' — and spent four weeks in a London studio building the sounds around her vocals from the original demos.
'It was a bittersweet time. The joy of recording new tracks is always exciting and one of the best parts of being in a band.
At the end of every day when we'd laid down our parts there was a sense of sadness, knowing that Dolores wouldn't be in that evening to work on that day's track,' remembers Noel.The album is a strong goodbye from the band to their fans, a fitting tribute to their bandmate and friend and, most importantly, a collection of powerful songs that can take their rightful place with THE CRANBERRIES' previous six records.Speaking about the single and the album, Dolores's mother said: 'I miss her awfully, specially today, as does the entire family. That said I can't think of a more fitting way to commemorate the first anniversary of her passing and to celebrate her life than to announce to the world the release of her final album with the band. She was very excited about this new album and was really looking forward to its release.
I have no doubt that she is happy now and would be delighted with today's announcement.'