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barobjects
October 21, 2020
I read this article really very interesting nice. I liked. Thanks for sharing with us.
https://barobjects.com/
https://barobjects.com/
energizing M.
September 2, 2020
has anyone tried roobios tea? If so, why do you drink it? Have you tried www.alpharedtea.com
Lu
August 29, 2020
Just started my first fermentation. Got a great scoby. For the second fermentation, my recipe called for 14 cups h2o. After steeping with sugar and tea bags, I had to divide it into 2 gallon size jars. Added a cup of original Kombucha to each. At this point, I was going to separate layers of scoby but each layer was a different texture...so I cut scoby in half and put a half in each jar. Sure hope this was okay to do. Also, I covered kombucha with 2 coffee filters secured with a rubber band. Coffee filters worked great.
Livy
October 26, 2019
Hello! Thanks for the step by step guide and tips! I just made my first SCOBY in a 1/2 gallon jar, do I now need to by a 2-3 gallon jar to make my first batch? Thanks!
PippaWhite
September 3, 2019
Hi Sarah! Any chance you are selling your mother scoby for people to attempt the process themselves? Thanks! Pippa
Lori C.
July 4, 2017
My Kombucha is consistently ready in just 4 days. Any longer and it's vinegar. I only add 5 tea bags per gallon ( as per Sprout masters instructions) Can that be why? I'm stumped, I want a longer ferment for more benefits 😕
Sarah J.
July 4, 2017
Is it brewing in a warm environment? Are you adding a large amount of already-brewed kombucha?
Lori C.
July 5, 2017
Just average room temperature, and I put back about 1 or 2 cups of the brew each time. I removed the extra scobys incase that was why......no change. I even washed it once as per some expert, no change. It's near a stereo receiver and satellite receiver......but they are rarely in use
Freddurf
July 10, 2017
It sounds like you're adding too much starter. I add 1 Cup of starter for a 2 gallon brew and it's ready in 7 days.
Marc
May 13, 2017
Hi Sara, for my Dutch magazine about coffee, tea and chocolate we will publish an article about Kombucha. It's very hard to find images with a sort of good looking SCOBY on it. But you have some very nice pics here. Would it be possible to use 1 or 2? Therefor I would need them in high resolution. Naturally we would mention your name and will send you the pdf. Please let me know if you are up for this. Regards, Marc ([email protected])
David R.
February 4, 2017
We say "of" bacteria and yeast
We don't say "ove" bacterial and yeast
SCOBY is pronounced "scubby"
Pls help us all gain credibility
We don't say "ove" bacterial and yeast
SCOBY is pronounced "scubby"
Pls help us all gain credibility
aj
September 3, 2015
I grew my on scoby successfully. My first batch tasted good, but no carbonation. I reused kobucha bottles that I purchased (sterilized them first). I added 1/4 cup fruit juice, no added sugar, 100% juice. My disappointment is no carbonation. It does not taste bad, but part of my love of kobucha is the carbonation. Any suggestions??
Sally Z.
September 3, 2015
It may mean that it needs to be kept in a warmer environment. However, I found after I started that the carbonation became stronger with successive batches. Perhaps due to the additional growth of the scoby? It expands to cover the surface area of the vessel, perhaps trapping the gas in the liquid?
Katherine
September 2, 2015
Hi Sarah - thank you so much for your article - you inspired me to try making Kombucha and I have made 2 very successful batches! 2 questions for you: 1 - my scoby has partially divided -- one half of the circle is split into 3 layers, and the other half is still all fused as one layer. What should I do? Rip off the bottom-most semi-circle? Wait until a layer has fully separated? 2 - what if I want to make a bigger batch next time? Could I gradually increase the amount of tea and sugar keeping the same proportions? Thank you! Your article is always open on my phone for easy reference.
Sarah J.
September 3, 2015
So glad you're using the article, Katherine! I've been pretty scared of separating my SCOBYs, actually, so I'm glad you brought up that question. I'm hoping someone here will weigh in! It seems you have to be rather tough with them to rip them apart, but I'm not 100% sure. If you don't receive a satisfactory answer here, be sure to ask the Hotline! I'm also not sure about making bigger batches—I do know you'd need a much larger jar to hold all of the liquid! I've just been using two jars (each with some SCOBYs in it) to double the batches, by dividing the sweetened tea among them!
Kombucha R.
August 27, 2015
This is a VERY thorough article! Let's get the world drinking and making kombucha!
Ancasmom
July 27, 2015
Ancasmom
I loved this article! I've made Kombucha in the past, but got out of the habit. I'm now re inspired to make it again. I had a bottle of raw Kombucha in the fridge and added some sweet tea. I have my fingers crossed hoping to produce a SCOBY!
I loved this article! I've made Kombucha in the past, but got out of the habit. I'm now re inspired to make it again. I had a bottle of raw Kombucha in the fridge and added some sweet tea. I have my fingers crossed hoping to produce a SCOBY!
Sue V.
July 26, 2015
this is the best article i have read on making it at home.. so informative.. would love to get a scoby and start this project asap... thanks for the inspiration Sarah
Ivy M.
July 26, 2015
I am attempting to grow a scopy now but wanted to know do you have to use tea brewed on the stove could you use sun tea with sugar add after the tea is brewed
Jill
July 26, 2015
Wonderful article! I've been trying to find good instructions that weren't too frightening, and your article makes me think I can do this!! Now all I need is to find a scoby...I have asked on social media, and my friends responses were funny, but not so helpful :)
And I'm off...in search or scoby!
And I'm off...in search or scoby!
aj
July 26, 2015
Buying Kombucha is expensive and is definitely a treat for me. I would love to do this, but a bit scared. What are the chances of brewing something that is harmful to me?
Benjammin
July 27, 2015
There's a small chance. Thankfully, it's usually pretty obvious if something has gone wrong in your brewing process. Cultures for health has a pretty good gallery of healthy vs. unhealthy scoby's when brewing your kombucha. http://www.culturesforhealth.com/what-healthy-scoby-look-like-kombucha. Like most things, I've found the smell test hasn't steered me wrong yet.
Kay R.
July 27, 2015
I've been brewing for over a year and had one batch I wasn't sure about. Just tossed it and started over. As Benjammin says, your nose and eyes will let you know. Just like with a carton of milk.
Katie
July 26, 2015
Sarah! Awesome article. I've been blowing way too much money on store bought-kombucha. This guide just may have tipped the scale in favor of brewing some of my own. Thanks for the inspiration and for putting this together! Cheers. :)
Ioane F.
July 25, 2015
Very interesting concept. I did not read the whole article but curious about the use of corn as you alluded to at the top of the article. The health nuts put corn in the evil side of the town. What is your take on it?? First time learn about your endeavor. But it takes too long and tedious before can enjoy it. Well written article.
IrvS
July 25, 2015
I have been making kombucha for years and my method is simpler than yours, but it never fails to yield a delicious beverage. You don't need starter fluid and you don't need to tie cloth or filter paper onto the top of the jar.
I use 1-1/2L Mason jars with plastic caps. I simply heat the sugar-water mixture (1/3 cup sugar to 1-1/2 liters water—sorry about the mixed measurement system)—and let it cook for 20 minutes. I then toss in one tea bag and let it steep for five minutes. I then re-cover the pot and let it cool and at some point pour it into the Mason jar, using the type of funnel that is designed for canning, and when the tea has cooled to, or almost to, room temperature I pop in the SCOBY, as you call it. I've screw on the cover but not tightly—it needs to be loose enough to allow air to reach the SCOBY.
At any point in time, I have three jars brewing in my storeroom and one jar on my kitchen counter. I have never had any trouble with fruit flies getting into the brew, although when they get to be too annoying otherwise I put some kombucha in a small container with a bit of dish detergent and place it on the kitchen counter where it becomes a fruit fly one-way swimming pool.
I don't really keep track of how long each batch of the tea ferments in the storeroom, but at the rate that I consume the finished product it would be, I imagine, on average about 5-6 days. By the way, the jar of finished kombucha that is on the kitchen counter I close tightly. Nevertheless, the SCOBY, I have observed continues to develop; so if you are worried about fruit flies you might just try fermenting the tea with the cap tightly screwed on. Since it is a plastic cap it probably will still allow enough air in so that the fermentation proceeds normally. I have not tried that myself.
I use 1-1/2L Mason jars with plastic caps. I simply heat the sugar-water mixture (1/3 cup sugar to 1-1/2 liters water—sorry about the mixed measurement system)—and let it cook for 20 minutes. I then toss in one tea bag and let it steep for five minutes. I then re-cover the pot and let it cool and at some point pour it into the Mason jar, using the type of funnel that is designed for canning, and when the tea has cooled to, or almost to, room temperature I pop in the SCOBY, as you call it. I've screw on the cover but not tightly—it needs to be loose enough to allow air to reach the SCOBY.
At any point in time, I have three jars brewing in my storeroom and one jar on my kitchen counter. I have never had any trouble with fruit flies getting into the brew, although when they get to be too annoying otherwise I put some kombucha in a small container with a bit of dish detergent and place it on the kitchen counter where it becomes a fruit fly one-way swimming pool.
I don't really keep track of how long each batch of the tea ferments in the storeroom, but at the rate that I consume the finished product it would be, I imagine, on average about 5-6 days. By the way, the jar of finished kombucha that is on the kitchen counter I close tightly. Nevertheless, the SCOBY, I have observed continues to develop; so if you are worried about fruit flies you might just try fermenting the tea with the cap tightly screwed on. Since it is a plastic cap it probably will still allow enough air in so that the fermentation proceeds normally. I have not tried that myself.
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