You've taken vinegar to a new level! Thank you for bringing me up to a new experience. Everybody talks about the mother but no one tells you what to do with it-- this is a big game changer!!
I added more fresh apple juice from a juice extractor,lots of foam!! Added a little honey and the mother with some of its vinegar. Took off the foam because it caked up. Bothered the mother a little bit but I'll keep an eye on it and keep you posted! Thanks again for your valuable knowledge !!
Exactly like I was there myself asking questions. Only thing I will say is she didn’t have a direct sugar to scraps to water ratio which I have seen elsewhere. I just made started some with honey and the ratio is one tablespoon honey to one cup water. I apologize if she said this and I missed it.
THANK YOU! I was freaking out made a dandilion tinc from ACV and opened it and found a Scoby on top...I was freaking out like WHAT??????????? Following you now. Thanks.
I went crazy making all sorts of fruit vinegars from scratch. I strained them and left in wide mouth quart jars with the water fermenter lids. Now I have Scobys in all of them. I just strained and bottled for Christmas gifts, and returned all the Scobys to a single jar with fresh acv and a splash of their homemade vinegar. Do I need to feed them? Not sure about eating one, not crazy about the idea! I have plenty of vinegar, what else can I do with them? Thanks in advance!
That's great you got them all to grow :) They are good to eat in smoothies (it can cover the taste but give you all the probiotics). You can leave them like they are in the refrigerator and it will keep the probiotics in tact. Or you can feed them some source of suger (fruit, honey etct) and leave them on the counter. Either way they will be covered with apple cider vinegar
Wow I’m so glad I’ve found you, I was a little bit worried, I wanted to start my ACV and it’s hard to find unbleached sugar, so I used sugar cane juice and honey 🍯, I really thought it won’t work but I’m glad I’m on the right path…..
Lisa, you are a genius! I like very much your shows and the things you are doing with fermenting. Please, explain to me how to use a scuby for the second time? I peel off the top and bottom and discard them? Then I put a few apples ( one apple is enough?) and honey + water and keep it covered for 3-4 weeks?
To use your new scoby you don't have to peel anything off Unless it starts looking more brown and rough and it has gone quite a few rounds of vinegar making. Then when you are ready to make another batch you put the scoby in a jar with ALOT of apples and honey and water. your scoby will grow bigger or grow more baby scobys which can be used to make more or even to eat for probiotics :)
Great information!! I just made my first Kobe and I'm so excited. So what you're saying is I cannot use this apple cider vinegar scoby to make kombucha?
Thank you - well spoken and informative. After the vinegar has developed, what is your method of storing it (shelf stable)? Does it need to be canned/water-bathed or just capped?
Once the Mother has been removed from the vinegar you can store the Mother in a small amount of vinegar in the frig and it will "go to sleep" until you're ready to use it. The vinegar just needs too be bottled and is then shelf stable. Make sure if you have a metal lid to put a wax paper barrier'
@@ms.evegene That's perfectly normal. The scoby has several different strains of probiotics in it and they all grow slightly differnt and at different rates.
Learned a lot from this. I just discovered what a mother of vinegar is today. I did some research but I still have a question. Does I read they metal should not be used with the mother. Do you possibly know why?
Hello, very informative video - but I have a question. I'm on week 5 of Apple Cider Vinegar and it's done with the first fermentation so I drained off the liquid and am now letting it sit for another month. No Scoby. I noticed when you were discussing your process - you didn't talk about stirring (or pushing the apples under the brine) during the first fermentation. Do you not do this? Could that be why I don't have a scoby? Also, even though I drained off the apples - I have sediment or something in the bottom of the jar with the liquid from the process of making the ACV. Is that normal or could this be a late scoby forming?
Hi Melissa- I generally don't stir and this seems to help the scoby to grow undisturbed. the scoby must stay covered in the vinegar. the only way to get it to grow more scoby is to add a source of sugar. It is normal to have some sediment at the bottom of your jar
You should mention that scoby's DON'T require air to survive. I've got a 'scoby motel' in a 1/2 gal Ball jar that stays completely sealed. There must be 18 'mothers' in the jar and are in perfect condition after literally years. As long as liquid covers the top scoby you'll be fine.
@@mrs.americanmade7452 I didn't add anything. No food at all. Just the left over booch that I put the last SCOBY to bed with. (liquid was covering all SCOBY's) I had it sealed tight, but when I opened it, the smell of vinegar was strong. (as expected). The SCOBY's were well preserved, and are back to doing 'what SCOBY's do' this very day. You might find it interesting to know that the first use for these 'old' SCOBY's was a batch of apple cider vinegar, which is also coming along fine. These SCOBY things are pretty versatile!
@@mrs.americanmade7452 I should add... You _can_ add sugar, but you don't want to seal the jar for obvious reasons. If you decide to add sugar over time, keep an eye on the liquid because evaporation will leave your SCOBY's high & dry.
Hi, thanks for your video. I'm making acv for the first time using sour Bramley apples, I've been stirring most days but missed occasionally for about 3-4 weeks and the slimy jelly stuff on top is the scobi I think so when will I know it's turned to vinegar? Thankyou
Hi Sandra- Sounds like you are on your way to some great vinegar :) It usually takes about 6-8weeks for you to get vinegar. I usually taste test is at about week 5. You don't want it too sweet. this means it needs a little more time :)
I went to go use my Braggs ACV to make a salad dressing today, and found a very large looking mushroom thing in it, when it wasn't there before LOL. I'm assuming it is, in fact, a scoby and won't actually poison us 😂
For our lung tonic we used fresh parsley, pineapple peel and core, orange peel and we added a few herbs that you don't have to add but it helps. Rhodiola and a SMALL amount of lobelia and cinchona
Hi, could you please make a video with detailed info. like time in process, etc. (step by step )of at least two different vinegars: mango turmeric, ingredientes, etc. and other kind of vinegar . I would appreciated.Thank you!
Hi there, i made apple cider vinegar w sugar and apples. I know have a scoby i think. So can i make more vinegar w scoby only or do i need tp add sugar and fresh apples again. Thanks
Yes you will need to add a little bit of sugar and more apples to feed the scobby and make more vinegar. It will be easier now that you have a mother to work with.
@@naturallivingorganicfoodco4554what is difference between scoby and mother. I know mother produces more vinegar. What exactly does scoby do. Also how much is a little sugar to how many apples. I heard 1 tbs of sugar to 1 cup of distilled water. Thanks elisa
Really great video thanks! Would you be willing to give me the items you used for the lung tonic? My sister has lung issues I would love to pass something natural onto her thank you
a mother scoby spontaneously developed in my bottle of vinegar after more than 6 months. is it safe to consume? It was a 1 gallon White house organic raw unfiltered apple cider vinegar I got at Wal-Mart
That's great :) You can set it aside, strain out your cider, then add the scoby back in. Then you can use it again and again. If you leave it out at room temp it will continue to grown and get stronger/bigger. if you refrigerate it the scoby goes dormat and just "sleeps" not growing any further. either way is good. you can also eat the scoby for extra probiotics
Question, I made some Fire Cider months ago, it’s been in the frig… was I supposed to leave it out? Now it has separated and has sediment at the bottom…. 🤷🏻♀️
@@pamjenkinson5718 You can leave it out or refrigerate it either way. it's normal to have some sediment on the bottom. this is just due to needing a little more straining. but it's harmless :)
Hi there thanks for your video. I make my own Kombucha and I began making my own vinegars in March when my country (Ireland) went into lockdown. I began growing and learning lots about herbs and their medicinal benefits. I made lots of different vinegars like apple, citrus, kiwi, banana. The last one I made I forgot to stir it towards the end of the 30 days and there was a scoby on top so I saved it in some vinegar. Been wondering how to use it. Can I just make a vinegar with this scoby with fruit and water with a little sugar and the scoby. How does it differ in times. I only give the normal vinegar 30 days and its bitter enough. You mentioned 6 weeks - so I don't see the benefit????? Can you let me know before I try something, thanks
Hi Fionnuala- That's great that you have been experimenting! yes you can take the scoby, fruit water and sugar and it will ferment/vinegar :) I prefer to go 6weeks but in the summer time (heat) things ferment faster so you could pull it at 30days if it's ready. I prefer to go longer so my finished product has no or very little sugar left and more probiotics from the scoby
I have 3 vinegar scoby's yay!! Could you give a little list of the easiest fruits to make tonics with? I dont want to destroy them & have to start all over again. PS, I used some of the cultured apples to make some kraut with. It's been about 6 weeks & it has an amazing flavor, however, I have been a little worried that the bacteria in the apples would interfere with the bacteria in the cabbage. Any tips on good kraut? Love your channel. :)
yes sometimes. when they are in a fridge they "go to sleep". I have had many scobies last over a year that way but not all of them. you can check to see if they are going bad or losing nutrients by looking at the color if they are turning more brown and thining out they are not very viable.
I make wine vinegars. A lot! Can I use some wine vinegar mother to make ACV? also another "end goal" is a natural kombucha?!?.. I'm a novice at this & want to do it as naturally as possible. Thanks for your input!! JC
Hi JC- yes you can use the wine vinegar mother to make ACV but just know it may have a trace amount of that wine taste to it. Kombuch is a very different type of scoby and an ACV scoby won't work for kombucha and vice versa
SCOBY is all caps and an acronym for Symbiotic Colony Of Bacteria and Yeast. The Acetobacter bacteria and aerobic yeasts grow off of each other. One's food is the others waste and vice versa. Sounds grows but its not when you remember that all the yummy food we get is waste products from bacteria ;-) We are symbionts. with the gut bacteria biome you cultivate by what you eat
Great video! I have a question for you. This fall, I made ACV from my backyard apples. After about 6-8 weeks, it developed into vinegar and has a scoby. Can I brew black tea/sugar, and use the ACV scoby, with a bit of the vinegar, to make kombucha?
That's great that you grew a mother scoby! Unfortunately you can't use it for making kombucha. Those are different probiotics and they don't work interchangably
Interesting. I have been taking pasteurized apple cider vinegar and transferring the mother into it. The mother seems to grow and if I leave it alone it layers like you mentioned. Are the benefits the same as using raw apple cider vinegar? How do you check how acidic the vinegar is? Your video is informative. When I get a chance I want to try making my own from scratch. Thank you.
Hi Gregory- Great way to grow another scoby- with vinegar :) You will get the most health benefits from raw apple cider vinegar though you can still get some benefits from the pasteurized. You can test the acidity with a ph strip although the acidity won't change much from pasteurized to raw. Definately jump in and start experimenting :)
Gregory V Ziman Sr: If you don’t have test strips or live in a remote location so that you’ve got some supply issues, you can take a leaf from a red cabbage, or a number of other red plants around your property. You can then grind up the leaf to extract some of the juice. Put a little of the juice, which should be red, in a series of little jars that are all the same colour. All of the Jews should be equal in concentration. Take a few drops of vinegar that you know to be vinegar, and put in one of the sample jars. Watch and see what colour the test liquid turns. Now you can put a little bit of your homemade ACV in another. Compare the color. If you use the same amount of your test vinegar and the same amount of your test liquid in the same concentrations, when the vinegar is at 5% acetic acid, It’ll turn the same colour as for the known vinegar sample. You can also test a few more fluids from your kitchen of known pH, to give yourself a colour index for testing any other liquids moving forward. There are a large number of reactant plants in most peoples gardens or refrigerators. It would just be really important to test against something that’s a knownpH to know what to expect for any given pH testing fluid that you come up with. It’s been a couple years, since you’ve major inquiry, and you probably have an answer, but just in case, I hope this helps.
You will put the scoby in some apple cider vinegar or the solution you made. you need enough to cover the scoby completly. Then store it in glass with a lid in the refrigerator. It then becomes a scoby "hotel" and stays good until you are ready to use it
Hi! Glad I found your channel! I have some question, hope you can help. I tried making vinegar out of apple scrap. Then I put 2-3 tbsp of store bought apple cider vinegar in it. After 7 days I noticed that there's a mucus like consistency on top. I thought it gone bad but after asking some question they said it's the "mother". Is it true?? I'm kinda confused cause it's just a week and I thought the mother will grow at the bottom?? And since I have this now, how long will it take to become a vinegar? Is 1 month enough? Thanks!!
Yes that sounds like the mother scoby! They have a tendency to float on top (though occassionally will make their way to the bottom). Apple cider vinegar usually does well with 6 weeks of full "fermenting" before you strain out your apples :) It sounds like you are on the right track !
@@naturallivingorganicfoodco4554 Thanks! I subscribed to your channel.. please tell us more about fermenting process.. Can I ask another question? I noticed that you aren't using any weight to bring those fruits submerged in water with your vinegar ferment. How do you handle molds? Or does the mother stops the mold growth? Thanks in advance!
@@eldymart1 I stir mine frequently if I'm not using weights. It also depends on the fruit. Some fruits are heavier and will sink to the bottom and others will float. If I notice they are floating and I'm not giving them daily attention I add a glass weight :)
Actually the scoby will automatically grow as long as it has some source of sugar (including fruit sugar). Some recipes will grow it faster than others. for apple cider vinegar you simply use apples, honey or sugar and water. Your weather/humidity and the time of year can effect this.
If you get actual fuzzy white mold it has gone bad and needs to be tossed. this happens if your fruit is not completely under liquid. It the smallest amount is floating on top and not under liquid the bad bacteria will start to grow
@@naturallivingorganicfoodco4554 Thank you, Lisa. I forgot. I used the lid. That's why it happened. I had such a beautiful scubi and I destroyed it. How to deep fruits under the water?
@@positivetimeline2023 using a weight works best. I have used glass weights or just a glass bowl that fits inside my container to keep it from floating to the top
You can jumpstart growing a vinegar scoby by making a round with cherries or oranges with your apples and sugar. For some reason these seem to grow scobies really well. Then once you have the scoby you can add a small piece to any apple cider you are making and it will grow more.
You've taken vinegar to a new level! Thank you for bringing me up to a new experience. Everybody talks about the mother but no one tells you what to do with it-- this is a big game changer!!
Hi Big Dawg, Thank you for sharing the supportive comments.. appreciate you.
I added more fresh apple juice from a juice extractor,lots of foam!! Added a little honey and the mother with some of its vinegar. Took off the foam because it caked up. Bothered the mother a little bit but I'll keep an eye on it and keep you posted! Thanks again for your valuable knowledge !!
she answered everything, really understood the assignment!
Exactly like I was there myself asking questions. Only thing I will say is she didn’t have a direct sugar to scraps to water ratio which I have seen elsewhere. I just made started some with honey and the ratio is one tablespoon honey to one cup water. I apologize if she said this and I missed it.
To clarify airlocks dont let air in. It lets air out. This is important for fermentation because it can exlode.
THANK YOU! I was freaking out made a dandilion tinc from ACV and opened it and found a Scoby on top...I was freaking out like WHAT??????????? Following you now. Thanks.
Thank you I made pineapple vinegar with pineapple and it created a scoby on top it was so cool. Now I'm using it to make apple cider vinegar
im a microbiologist and i have a mother SCOBY that is over 7 yrs old. Its so easy
That was very helpful! I’m wanting to try kombucha- I think this will help me get a starter scoby.
Thank you for your explanation and diverse uses of apple cider vinegar mother!!!!!
Thank you, I benefited from your talk about the difference between Scooby Kampuchea and Scooby Vinegar..
I went crazy making all sorts of fruit vinegars from scratch. I strained them and left in wide mouth quart jars with the water fermenter lids. Now I have Scobys in all of them. I just strained and bottled for Christmas gifts, and returned all the Scobys to a single jar with fresh acv and a splash of their homemade vinegar. Do I need to feed them? Not sure about eating one, not crazy about the idea! I have plenty of vinegar, what else can I do with them? Thanks in advance!
That's great you got them all to grow :) They are good to eat in smoothies (it can cover the taste but give you all the probiotics). You can leave them like they are in the refrigerator and it will keep the probiotics in tact. Or you can feed them some source of suger (fruit, honey etct) and leave them on the counter. Either way they will be covered with apple cider vinegar
I used Heidi’s vinegar and fermentation recipes, from Rain Country.
Wow I’m so glad I’ve found you, I was a little bit worried, I wanted to start my ACV and it’s hard to find unbleached sugar, so I used sugar cane juice and honey 🍯, I really thought it won’t work but I’m glad I’m on the right path…..
You're great by the way 😊
Great advice. Thanks.!
Lisa, you are a genius! I like very much your shows and the things you are doing with fermenting. Please, explain to me how to use a scuby for the second time? I peel off the top and bottom and discard them? Then I put a few apples ( one apple is enough?) and honey + water and keep it covered for 3-4 weeks?
To use your new scoby you don't have to peel anything off Unless it starts looking more brown and rough and it has gone quite a few rounds of vinegar making. Then when you are ready to make another batch you put the scoby in a jar with ALOT of apples and honey and water. your scoby will grow bigger or grow more baby scobys which can be used to make more or even to eat for probiotics :)
@@naturallivingorganicfoodco4554 Great! Very easy! God bless you.
Great information!! I just made my first Kobe and I'm so excited. So what you're saying is I cannot use this apple cider vinegar scoby to make kombucha?
That's correct it's not the same as a kombucha scoby
Keep these coming great video xxx 🙏🏼💜🙏🏼💜🐬
Lovely
Thank you - well spoken and informative. After the vinegar has developed, what is your method of storing it (shelf stable)?
Does it need to be canned/water-bathed or just capped?
Once the Mother has been removed from the vinegar you can store the Mother in a small amount of vinegar in the frig and it will "go to sleep" until you're ready to use it. The vinegar just needs too be bottled and is then shelf stable. Make sure if you have a metal lid to put a wax paper barrier'
0:09 0:09 @@naturallivingorganicfoodco4554if u have a scoby after u made vinegar how do u store it. What can scoby be used for..
Can we use the mother to ferment vegetables ? To which we add salt and water, but no sugar ?
Sorry, I got my answer at the end of your vidro 😊
I have 2 flat white blobs one on top of the other. Scobie is the dark stuff?
The white blobls are the scobie. Sometimes it can look darker on the bottom :)
@@naturallivingorganicfoodco4554 why do I have veins on it or something?
@@ms.evegene That's perfectly normal. The scoby has several different strains of probiotics in it and they all grow slightly differnt and at different rates.
@@naturallivingorganicfoodco4554 awesome. On the right track! Thanks for being so smart
Learned a lot from this. I just discovered what a mother of vinegar is today. I did some research but I still have a question. Does I read they metal should not be used with the mother. Do you possibly know why?
Correct you should not use metal with a scoby. There is a chemical reaction that can happen and it can kill off your scoby and stop it from growing.
Hello, very informative video - but I have a question. I'm on week 5 of Apple Cider Vinegar and it's done with the first fermentation so I drained off the liquid and am now letting it sit for another month. No Scoby. I noticed when you were discussing your process - you didn't talk about stirring (or pushing the apples under the brine) during the first fermentation. Do you not do this? Could that be why I don't have a scoby? Also, even though I drained off the apples - I have sediment or something in the bottom of the jar with the liquid from the process of making the ACV. Is that normal or could this be a late scoby forming?
Hi Melissa- I generally don't stir and this seems to help the scoby to grow undisturbed. the scoby must stay covered in the vinegar. the only way to get it to grow more scoby is to add a source of sugar. It is normal to have some sediment at the bottom of your jar
@@naturallivingorganicfoodco4554 Thank you. I just made up a new batch of apples for ACV - letting this one sit.
You should mention that scoby's DON'T require air to survive. I've got a 'scoby motel' in a 1/2 gal Ball jar that stays completely sealed. There must be 18 'mothers' in the jar and are in perfect condition after literally years. As long as liquid covers the top scoby you'll be fine.
Do you have to add sugar once in awhile for food for scoby
@@mrs.americanmade7452 I didn't add anything. No food at all. Just the left over booch that I put the last SCOBY to bed with. (liquid was covering all SCOBY's)
I had it sealed tight, but when I opened it, the smell of vinegar was strong. (as expected).
The SCOBY's were well preserved, and are back to doing 'what SCOBY's do' this very day.
You might find it interesting to know that the first use for these 'old' SCOBY's was a batch of apple cider vinegar, which is also coming along fine. These SCOBY things are pretty versatile!
@@mrs.americanmade7452 I should add...
You _can_ add sugar, but you don't want to seal the jar for obvious reasons. If you decide to add sugar over time, keep an eye on the liquid because evaporation will leave your SCOBY's high & dry.
Is there a book out on making vinegars and how to use scobies?
I don't know of one but would be interested in one :)
Please tell me how you keep the nats down when making so much vinegar?
I triple the gauze so they can't get through and then I use very tight rubber bands that I double.
Hi, thanks for your video. I'm making acv for the first time using sour Bramley apples, I've been stirring most days but missed occasionally for about 3-4 weeks and the slimy jelly stuff on top is the scobi I think so when will I know it's turned to vinegar? Thankyou
Hi Sandra- Sounds like you are on your way to some great vinegar :) It usually takes about 6-8weeks for you to get vinegar. I usually taste test is at about week 5. You don't want it too sweet. this means it needs a little more time :)
I went to go use my Braggs ACV to make a salad dressing today, and found a very large looking mushroom thing in it, when it wasn't there before LOL. I'm assuming it is, in fact, a scoby and won't actually poison us 😂
Yes! It's a good thing 🙂
Love you video! Very helpful. How do I make the lung tonic?
For our lung tonic we used fresh parsley, pineapple peel and core, orange peel and we added a few herbs that you don't have to add but it helps. Rhodiola and a SMALL amount of lobelia and cinchona
I had a gallon of apple cider vinegar that sat for 3 years, I found a scobie in the bottom of jug.
Hi, could you please make a video with detailed info. like time in process, etc. (step by step )of at least two different vinegars: mango turmeric, ingredientes, etc. and other kind of vinegar . I would appreciated.Thank you!
Hi there, i made apple cider vinegar w sugar and apples. I know have a scoby i think. So can i make more vinegar w scoby only or do i need tp add sugar and fresh apples again. Thanks
Yes you will need to add a little bit of sugar and more apples to feed the scobby and make more vinegar. It will be easier now that you have a mother to work with.
@@naturallivingorganicfoodco4554what is difference between scoby and mother. I know mother produces more vinegar. What exactly does scoby do. Also how much is a little sugar to how many apples. I heard 1 tbs of sugar to 1 cup of distilled water. Thanks elisa
Really great video thanks!
Would you be willing to give me the items you used for the lung tonic? My sister has lung issues I would love to pass something natural onto her thank you
yes we used pineapple skin and meat, orange peels, parsley then a small amount of lobelia and chinchona bark
@@shopnaturalliving THANK YOU!
a mother scoby spontaneously developed in my bottle of vinegar after more than 6 months. is it safe to consume? It was a 1 gallon White house organic raw unfiltered apple cider vinegar I got at Wal-Mart
Yes it should be fine. It most likely grew b/c it's warmer out now :)
I am new at this I have a fire cider going and it has a big Scoby on top what do I do with it when I drain my cider
That's great :) You can set it aside, strain out your cider, then add the scoby back in. Then you can use it again and again. If you leave it out at room temp it will continue to grown and get stronger/bigger. if you refrigerate it the scoby goes dormat and just "sleeps" not growing any further. either way is good. you can also eat the scoby for extra probiotics
Question, I made some Fire Cider months ago, it’s been in the frig… was I supposed to leave it out? Now it has separated and has sediment at the bottom…. 🤷🏻♀️
@@pamjenkinson5718 You can leave it out or refrigerate it either way. it's normal to have some sediment on the bottom. this is just due to needing a little more straining. but it's harmless :)
Hi there thanks for your video. I make my own Kombucha and I began making my own vinegars in March when my country (Ireland) went into lockdown. I began growing and learning lots about herbs and their medicinal benefits. I made lots of different vinegars like apple, citrus, kiwi, banana. The last one I made I forgot to stir it towards the end of the 30 days and there was a scoby on top so I saved it in some vinegar. Been wondering how to use it. Can I just make a vinegar with this scoby with fruit and water with a little sugar and the scoby. How does it differ in times. I only give the normal vinegar 30 days and its bitter enough. You mentioned 6 weeks - so I don't see the benefit????? Can you let me know before I try something, thanks
Hi Fionnuala- That's great that you have been experimenting! yes you can take the scoby, fruit water and sugar and it will ferment/vinegar :) I prefer to go 6weeks but in the summer time (heat) things ferment faster so you could pull it at 30days if it's ready. I prefer to go longer so my finished product has no or very little sugar left and more probiotics from the scoby
Hi, the combinations that you make, how do you consume? Can you do a video about it please
I have 3 vinegar scoby's yay!! Could you give a little list of the easiest fruits to make tonics with? I dont want to destroy them & have to start all over again. PS, I used some of the cultured apples to make some kraut with. It's been about 6 weeks & it has an amazing flavor, however, I have been a little worried that the bacteria in the apples would interfere with the bacteria in the cabbage. Any tips on good kraut? Love your channel. :)
Do you store your scoby the same as kombucha scoby just use the vinegar instead.
yes :)
Hi, can scobies be kept for say a year, between apple harvests? If so, how best to do so?
yes sometimes. when they are in a fridge they "go to sleep". I have had many scobies last over a year that way but not all of them. you can check to see if they are going bad or losing nutrients by looking at the color if they are turning more brown and thining out they are not very viable.
@@naturallivingorganicfoodco4554 That's great Thank you for taking the time to answer so thoroughly.
question so I am new to this. So, you are saying it is the sugar or the sweetness of the fruit that helps grows the scoby?
I make wine vinegars. A lot! Can I use some wine vinegar mother to make ACV? also another "end goal" is a natural kombucha?!?.. I'm a novice at this & want to do it as naturally as possible. Thanks for your input!!
JC
Hi JC- yes you can use the wine vinegar mother to make ACV but just know it may have a trace amount of that wine taste to it. Kombuch is a very different type of scoby and an ACV scoby won't work for kombucha and vice versa
SCOBY is all caps and an acronym for Symbiotic Colony Of Bacteria and Yeast. The Acetobacter bacteria and aerobic yeasts grow off of each other. One's food is the others waste and vice versa. Sounds grows but its not when you remember that all the yummy food we get is waste products from bacteria ;-) We are symbionts. with the gut bacteria biome you cultivate by what you eat
Hello is a mother same as scobie for Kombucha tea?
No. The mother scoby for vinegar is different than the mother scoby for kombucha. Kombucha has different types of probiotics.
Great video! I have a question for you. This fall, I made ACV from my backyard apples. After about 6-8 weeks, it developed into vinegar and has a scoby. Can I brew black tea/sugar, and use the ACV scoby, with a bit of the vinegar, to make kombucha?
That's great that you grew a mother scoby! Unfortunately you can't use it for making kombucha. Those are different probiotics and they don't work interchangably
Thanks for ur info.
Does it produce alcohol first and then convert to vinegar?
Yes. It makes a low alcohol product then turns to vinegar
How did you make the mcv pesticule
How much honey should be added in place of sugar?
Approx. 2 tb per quart jar
@@naturallivingorganicfoodco4554 Thank you.
Interesting. I have been taking pasteurized apple cider vinegar and transferring the mother into it.
The mother seems to grow and if I leave it alone it layers like you mentioned.
Are the benefits the same as using raw apple cider vinegar?
How do you check how acidic the vinegar is?
Your video is informative. When I get a chance I want to try making my own from scratch. Thank you.
Hi Gregory- Great way to grow another scoby- with vinegar :) You will get the most health benefits from raw apple cider vinegar though you can still get some benefits from the pasteurized. You can test the acidity with a ph strip although the acidity won't change much from pasteurized to raw. Definately jump in and start experimenting :)
Gregory V Ziman Sr: If you don’t have test strips or live in a remote location so that you’ve got some supply issues, you can take a leaf from a red cabbage, or a number of other red plants around your property. You can then grind up the leaf to extract some of the juice.
Put a little of the juice, which should be red, in a series of little jars that are all the same colour. All of the Jews should be equal in concentration.
Take a few drops of vinegar that you know to be vinegar, and put in one of the sample jars. Watch and see what colour the test liquid turns.
Now you can put a little bit of your homemade ACV in another. Compare the color. If you use the same amount of your test vinegar and the same amount of your test liquid in the same concentrations, when the vinegar is at 5% acetic acid, It’ll turn the same colour as for the known vinegar sample.
You can also test a few more fluids from your kitchen of known pH, to give yourself a colour index for testing any other liquids moving forward.
There are a large number of reactant plants in most peoples gardens or refrigerators. It would just be really important to test against something that’s a knownpH to know what to expect for any given pH testing fluid that you come up with.
It’s been a couple years, since you’ve major inquiry, and you probably have an answer, but just in case, I hope this helps.
Thanks. How do you save scoby for the future if you do not need it for a year?
You will put the scoby in some apple cider vinegar or the solution you made. you need enough to cover the scoby completly. Then store it in glass with a lid in the refrigerator. It then becomes a scoby "hotel" and stays good until you are ready to use it
Hi! Glad I found your channel!
I have some question, hope you can help.
I tried making vinegar out of apple scrap. Then I put 2-3 tbsp of store bought apple cider vinegar in it. After 7 days I noticed that there's a mucus like consistency on top. I thought it gone bad but after asking some question they said it's the "mother".
Is it true?? I'm kinda confused cause it's just a week and I thought the mother will grow at the bottom?? And since I have this now, how long will it take to become a vinegar? Is 1 month enough?
Thanks!!
Yes that sounds like the mother scoby! They have a tendency to float on top (though occassionally will make their way to the bottom). Apple cider vinegar usually does well with 6 weeks of full "fermenting" before you strain out your apples :) It sounds like you are on the right track !
@@naturallivingorganicfoodco4554 Thanks! I subscribed to your channel.. please tell us more about fermenting process..
Can I ask another question? I noticed that you aren't using any weight to bring those fruits submerged in water with your vinegar ferment. How do you handle molds? Or does the mother stops the mold growth? Thanks in advance!
@@eldymart1 I stir mine frequently if I'm not using weights. It also depends on the fruit. Some fruits are heavier and will sink to the bottom and others will float. If I notice they are floating and I'm not giving them daily attention I add a glass weight :)
@@naturallivingorganicfoodco4554 thanks for those infos..
Will definitely check your channel!
God bless you.
Can I use my kombucha scoby to make apple cider vinegar? TIA
It is actually a different type of scoby with different probiotics so it doesn't really work well.
Can I grow a scoby using white vinegar in a bottle with the cork on
Yes the white vinegar has a lot more acidity and way less medicinal properties.
Hello you don't really say, how to make the scobby, do you add the apples then honey.. Can you explain
Actually the scoby will automatically grow as long as it has some source of sugar (including fruit sugar). Some recipes will grow it faster than others. for apple cider vinegar you simply use apples, honey or sugar and water. Your weather/humidity and the time of year can effect this.
@@naturallivingorganicfoodco4554 my apple cider vinger never grows a scobby, do you leave apples in or take them out and put honey in
@@sonnetpoem sometimes the climate can make a big difference. Leave the apples in because that's what helps grow the scoby.
@@naturallivingorganicfoodco4554 I have left apples in for 3-4 months and never has it grown a scobby...
You might have to add more funny the first time you are trying to
Flies love vinegar? Here I've been trying to catch them with honey my whole life!
What to do with white mold on the top appeared after 1-2 weeks?
If you get actual fuzzy white mold it has gone bad and needs to be tossed. this happens if your fruit is not completely under liquid. It the smallest amount is floating on top and not under liquid the bad bacteria will start to grow
@@naturallivingorganicfoodco4554 Thank you, Lisa. I forgot. I used the lid. That's why it happened. I had such a beautiful scubi and I destroyed it. How to deep fruits under the water?
@@positivetimeline2023 using a weight works best. I have used glass weights or just a glass bowl that fits inside my container to keep it from floating to the top
@@naturallivingorganicfoodco4554 Got it! Thank you Lisa!
Why do I have a dark vein in my mother?
Sometimes it's normal but you have to check and make sure it's not bacterial growth
So you start a vinegar and hope you get a scoby....ive never had one and i have made vinegar for 2 years
You can jumpstart growing a vinegar scoby by making a round with cherries or oranges with your apples and sugar. For some reason these seem to grow scobies really well. Then once you have the scoby you can add a small piece to any apple cider you are making and it will grow more.
Pls show how to make it like the recipe or ingredient pls.
The apple cider vinegar
Can I use a jun Scoby ?
No they are different scobies you need an apple cider vinegar scoby which you can grow yourself. Good Question
Uhm, airlock part inaccurate. That's not how they work.
Need to be closer to microphone
You lost me at "air locks let air in."