Top 10 Mistakes Kombucha Home Brewers Make
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- čas přidán 29. 06. 2024
- 0:06 - Using vinegar in place of starter tea and why that’s a no-no
1:49 - Not using enough starter tea
2:12 - Agitating your brew vessel during first fermentation
3:00 - Storing scobys, starter tea or brewing vessel in the fridge
3:41 - Using the wrong kind of tea or using flavored teas during first fermentation
4:34 - Using sugar substitutes or starving your scoby
5:34 - Not stirring kombucha before you bottle
5:58 - Using the wrong type of bottle
6:18 - Not chilling bottles before opening
7:00 - Having unrealistic expectations
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#11) don’t expect all of your friends and family to be as excited as you are about your brews. They may taste it with you and smile and nod. But they’re not all going to be kombucha lovers like us. 😂 (which I learned the hard way and was disappointed about, until I realized that meant I don’t have to share. Specially since they take days to make! 😂😂) happy brewing! 💜
Maybe your kombucha tastes like s*** ?
Try adding more sugar. Unhelathier = Better taste
Absolutely. I know my preference for less sweet carbonated beverages is not universal, and I’m willing to accept the slightly vinegar flavor because the brew gives me an energy boost. A lot of people want sweet soda flavors, and they think it tastes “weird.”
I’ve been making kombucha for about a year. I make about 3 gallons every ten days in a continuous brew system My friends family and I, prefer my home brew to commercial brew. I use fruit of the week, always fresh ginger, and five raisins. Why raisins? I don’t know. Seemed like a good idea The finest yet was kumquat. So far I have used Japanese persimmon, mango, tangerine, limes, oranges, kumquat, pomegranate and combinations of these fruits.
YOU BREW KOMBUCHA is my go to for questions. Keep the videos coming.
Kumquat sounds awesome! Do you put the whole fruit in for the second fermentation?
Have you tried pineapple? Does it work? It sounds so amazing
Have been brewing for 20 years, but still learned a ton from you. Thank you for what you do!
Love the last part about realistic expectations and your overall perspective about enjoying the ups and downs of the process.
Oh man! I totally do #7 and I was having a consistent carbonation problem. YAY! Thank you for this great video.
Good tips. There were a couple of points that I wasn't aware of. Thank you. 😊
This was like super good video. I love how you managed to make it all relevant and even got timestamps in descriptions, good work! I wish more youtube videos wore like this.
Finally answers to this newbie. Thank you so much! I'll be attempting to grow my first batch. Blessings from Dee in NM
I came here thinking “Yeah, when am I going to need this?” Now I’m going to make Kombucha.
By far you are the best educator ....I've learnt more with you than a heap of other youtubers
Many thanks...😍😎
Wow so informative! This clarifies many things for me that I just started brewing kombucha. Thank you! 👏
The most impressive SCOBY that I ever grew was one in a "hotel" jar that was started with Earl Grey tea plus a small amount of vinegar. I never bother to measure pH but I assume that a little boost in acidity at the start is helpful, and that the cardamon in Earl Grey tea adds a little acidity too. Nowadays I just stick with using inexpensive black teabags or loose black tea, flavoring strongly with ginger and double fermenting to make a product almost indistinguishable from conventional ginger beer.
You really can't go wrong with EG.Excellent for fasting as well.
Bergamot is in Earl Grey, I was taught use black or green tea
I am just getting started with home brewed Kombucha and this vid helped answer many of my questions. This is a great video for the beginner. Thank you for sharing your knowledge.
Michael Knell I’m so glad you found it helpful! Thanks for watching!
I have just made my first attempt to make kombucha mother from store bought unpasteurised organic kombucha. I am using an Agee jar but I hope it will grow a Scoby as I user raw sugar instead of refind sugar.
Raw sugar works.
@@YouBrewKombucha @thetntchicken i didnt brew it the first time...i accidentally poured the sugar tea and the water in the kombucha without fermenting it the first time.(that makes the scoby) So i skipped to the second time (before you flavor it) will it be okay?
What?A Kombucha channel? I Love it :D Thanks for the tips :)
Thank you so much for the video very informative. I've watched several other videos and had questions afterwards. Not anymore😉
Great video! Thanks for sharing your knowledge! I'm preparing my first brew!
Clear presentations. Pleasant accent, enunciation, and voice timbre.
This is the nicest thing anyone’s ever said about my timbre. 😭
@@YouBrewKombucha Filam?
I think so
Too fizzy?!? Never! 😄 Thanks for the great tips - this was helpful!
Lots of great information. We just started making home brew and this was great info!!
Very nice... Good info delivered in an easy to understand way. Thank you for your balanced, common sense approach..
Great video! There's a lot of misinformation sources about kombucha out there, but you ma'am is not one of them! Way to go!
Of all the videos that I have seen your was the best you answer all doubts That the other videos left me I understood everything that you said everything made sense. Thank you
Good info, thank you. Especially like the 10 mistakes written up in the notes section with video time.
So informative, can’t wait to put your tips into use! Thank you
I got off ppi omeprazole which is supper hard to do for anyone but did it with help of Kombucha. For me I threw up at the end of the day without this horrific antacid. I have been of off ppi for over a month and will never go back on this killer pill.
I could not have done it without kombucha.
For awhile I will continue to drink 2 bottles of Kombucha a day until my stomach lining is healed. Nearly there.
Apple cider vinegar is also huge help.
Costco has 8 bottles Ginger Lemmon Komucha for $13.99.
I am here to learn and reduce my spending.
Excited to try this out
Thanks
Fantastic share on this point!!! A friend has his type 2 under control; he let off sugar dranks and converted to kombucha with amazing results.
You should write about this there are, thousands on ppis slow ly dying
Thank you! A great of you to mention the non-miracle cure aspect. Its no doubt great for you...anything fermented is, but it isn't "curing illnesses"!...
I wa was making kombucha in the early 90s, totally word of mouth! I couldn't believe when it came back recently. I also worked in the macrobiotic World a bit. Very much a part of that. Anyway, your videos are really well done. I just did my first batch in 25 years this week! Came out great first time. I used only starter tea,no scoby. GTs was the brand...i think its a good one
best explanations of any of the 20-30 videos i have watched. thank you, hoping to make some good clean brew!
Thank you so much. The first batch I made lol not so good. It didn't fizz in the second fermentation but hands crossed for the second time. Thank you so very much for your help. Love your videos. Keep them coming.
Kombucha helped my head to feel less clouded. I think that might have to do with gut health and the probiotic properties it has?
Your whole body is many organisms assembled into one if any of those organisms malfunction it has a domino effect so just as your body is home to trillions of organism the universe is home to trillions of body's and the domino effect will play out in your life make sure to use that clear head and focus on what must be done for your sucess.
Leaving good vibes
And filling yourself with love. :)
It's most likely just all the sugar and caffeine.
It may be because kombucha has a ton of b12. If you’re on a vegan diet like me it’s a great source of it and helps clear up that fog
@@thomasdavis8049 No, it doesn't. Classic kombucha contains little to no B12.
Besides the sugar raising blood glucose, fueling the brain, it also contains caffeine which is known to improve concentration.
Quick and efficient. Thank you!
Thanks for sharing your kombucha information 🤩!
Thank you for your concise overview!! I will be starting my first batch of continuous brew this week!! So excited!
Chris L Yay! Good luck! 😊
I just have to say that for me the Kombucha was i miracle. I have Crohn's disease and when i started with Kombucha it really helped my stomach in a fantastic way.Now i can not live without Kombucha. So i recommend other people who have Crohn's disease to try Kombucha!
Have you tried things like Kimchi or natto?... these as well as kombucha will increase the diversity of your microbiome which in turn will help with things like Crohn's
I have Colitis Ulcerosa and i have had the same experience as you. The Kombucha made all my severe symptoms disappear after 2 weeks, i couldn´t believe it, but it was true miracle :)
please write your story, I list a brother in law to this
I have used distilled white vinegar in my kombucha only if the acid level is not high enough when tested. I think the most I've ever added to a gallon is about 3-4 tablespoons. Distilled white vinegar does not have any active yeast or bacteria in it so it only adds to the acidity. It is only acetic acid that is present. I think in the last 6 batches I did it twice. Now I just let my brew go a little longer to get the acid up so that my starter is enough.
I started my first batch and it came with tiny bit of starter tea. So I added distilled vinegar. It's been twelve days. You said you let it longer to get it more acidic? How much longer should I let mine sit?
You're such a great teacher! Thanks so much for all of your videos! Second-time brewer here and your content is giving me hope! haha Made a mistake of using a recipe with vinegar the first round and had to chuck it, because nothing was happening. lol I actually have a scoby forming this time around! Woot!
*Excellent informative video*
Love your professionalism!
Best content on Kombucha.
Very informational. Thank you. I’m a home beer brewer and recently started drinking Kombucha and I love it. I also feel better after drinking it. Now I’m looking to brew Kombucha. So in beer brewing we use lots of different kinds of yeast etc. So I’m used to yeast. This scoby thing is so weird, but I get it. Also in beer brewing we have to be extremely sanitary, so I use a product called StarSan to keep all the equipment I use clean and sanitary. I noticed this wasn’t as big of deal in Kombucha brewing. I’m assuming this is due to much lower acidity. I’m a bit lazy and don’t really like bottling, although I have many beer bottles and they would make a great vessel for secondary fermentation. Typically I prefer kegging. I’m thinking I could do both 1st fermentation and 2nd fermentation in a keg. When I say keg, I mean 5 gallon corny keg. After 1st fermentation, I could then add the fruit flavoring that I want, or dry hop it with hops. With a carb stone and co2 tank I could save a week and carbonate within a day. With a floating dip tube in the keg, no need for filtering. Could put the keg in my keezer and have Kombucha on tap. I love that I can use my same equipment. Just need a couple of good recipes. Are there any sires with a good list of recipes?
I just made my first batch. Still don´t know how it will come out. This is really valuable information.
Glad you like it!
Very good points. You made a very helpful video.
This is great! Thanks for the info
FINALLY someone saying about vinegar.. I just see tons of videos of people uding vinegar and I want to cry because they're propagating misinformation... Thank you so much for you video! xoxo
Been continuous brewing for a few years now and totally forgot Step 7 (not stirring before bottling). See, still learning! Awesome vid!
Do not stir, read my comment above
You don't need to stir. There are already millions of yeast cells in suspension (the carbonators), the yeast cake contains billions of cells - that number isn't needed for secondary fermentation. You are better off siphoning from the top, or better yet - using a fermenting bucket and spigot which pours an inch from the bottom (doesn't disturb the yeast cake).
I always stirred because I did it naturally, like it was common sense. :D
Excellent video! Thank you
Good video. I was definitely about to go down the wrong path on #2, #4, and #7. I'll start with a smaller batch, and remember to stir it up at the end. Thanks!
Where were you when i need you the most :( :( :(
Thanks for this video
- home brewer
I used to go through the whole process of sanitizing bottles and flavoring the second ferment, but in my experience, it hasn't been worth the extra effort. What I do now is pour my tea out of the main vessel when I want some and refill it when it gets about half way empty. There is a gallon jug of sweet tea that I pre-made sitting in the fridge for refilling the fermentation vessel.
I like my tea to be a bit more acidic, so it doesnt bother me if it sits for a while before drinking it. The scoby is my jar is about 4 inches thick, so it is a beast at turning tea into kombucha.
If you don't have a lot of time for making kombucha or want to try a more minimalist approach, I would recommend the method I just mentioned.
That's a huge scoby but it doesn't need to be that big/thick. Blenderize and use it for salad dressing, feed your chickensn/pigs... Using a smaller, fresher scoby is easier to use and does the same thing.
a lot of people do this, it's called continuous brew kombucha. I use a crock with a spigot at the bottom. so as not to disturb the scobys too much. your scoby is actually several scobies, because when you pour in new tea or move or disturb a scobys it stops growing. and a new scobys just starts forming under the old.
Thank you for your tutorials I have been brewing my kombucha from your blog.
Thank you so much for this video. It explains alot.
Just did my first fermentation and thank God I haven't made any of these mistakes.
great vid even bettah spokeswoman
Excellent vid on Kombucha. Thank you! :)
These videos were very helpful thank you!
First time brewers: “Is this mold?”
9/10 it’s yeast and not mold.
totally ME!
My explosions of fizziness have been at night when I’m sleeping and the kombucha wakes me up!
Gotta burp them
Or put em in the fridge.
Matt Barnes lol
wow super informative video, thank you for the thoughtfulness you put into making it
Just got some supplies WOW great video for beginners very good info thanks friend!!
Hi. I love love love your videos. They helped me so much starting my kombucha journey. I'm brewing my first kombucha. It's been two weeks today, and the new grown scoby on top is still thin and transparent. Does it have to take so long for it to grow or is it because of the winters colder temperature?! Thank you again for you amazing videos)))
Delicious Adventures I’m so so glad you love them! In the winter, scobys definitely tend to be on the thinner side. Sometimes my batches don’t even produce a new scoby, at all but as long as they get more acidic over time, it’s fine. Just make sure you base your doneness on how it tastes, since scoby growth isn’t the best indicator. Hope that helps! 😊
oh. i thought i should keep it till the new scabby grows))) ok. so i will go with taste test. and for the next batch i should keep the old scoby and the new half-scoby together, right? thanks for the response))) have a nice day
Delicious Adventures Yep! You can keep both scobys together. If you want tips on how to tell when your kombucha is done/ready to bottle, I have a whole other video on that too, if that’s helpful at all! 😊
Delicious Adventures a
Mine is also super thin still, good to know!
Thanks for the video. The comment in the video about turning a kombucha Scoby into a vinegar scoby doesn't make sense however. And saying "other vinegars are not made of the same compounds" is also not a reason for using starter, it's just a statement of fact. There might be a reason to avoid using vinegar but I haven't found one. Commercial white vinegar is super strong, about ten times more acidic than most kombucha (pH 2.4 vs 3.4) and the only thing that worked for me when first upscaling to a 10 litre container. I think I used 2 litres of starter, 5 litres of tea, several scobys and probably 2 tablespoons of vinegar, having failed without the vinegar twice before. Of course it all depends on how acidic people brew their kombucha/starter, if you brew it long enough it will be vinegar anyway. Good luck everyone.
JP Rough Thanks for your comment! To clarify and add a bit more detail around my aversion to other compounds - I’m wary against introducing other “flavorings” or ingredients to my scoby during first fermentation. Similar to how I don’t recommend using flavored teas (even naturally flavored ones) or other ingredients that aren’t tea, water & sugar during first fermentation - my prerogative is to keep the scoby as pure as possible during first fermentation because based on the many homebrewers and commercial brewers I’ve spoken to, I believe this is the best way to yield consistently good-tasting kombucha and resilient cultures. Kombucha cultures have a hard time processing and digesting ingredients other than tea, water and sugar. And even white distilled vinegar is usually distilled from ingredients like corn, barley or other grain. Granted, the compounds from those source ingredients are largely removed from the finished white vinegar but anecdotally, I’ve troubleshot flavor imbalances with so many people and have found the consistent use of white vinegar to be the culprit so many times that I just can’t (in good conscience) recommend that it’s a viable solution for dropping the pH of kombucha.
But to your point, the pH of starter tea is key here. I think the key to my consistently good kombucha is the amount and strength of starter tea I use. If you watch my video on building a scoby hotel, I have hotels with the sole purpose of creating really acidic kombucha vinegar which I use as super strong starter tea (which has a pH of around 2.4). It gives me an endless supply of strong starter tea which I think is the reason why I’ve never encountered mold and have never needed to resort to using vinegar as a souring agent. 😊
My kombucha has been going for over 4 years. Never have to add anything. First time I ever made kombucha (which I ended up flushing down the toilet) I had some vinegar in it because I was afraid of mold. I had my son try it and he will never drink kombucha again.
Very informative and straight to the point!
Super helpful and well put together video thanks... Ill be sure to check out your others.
Purchase a bottle of plain K T kombucha if you need more starter.
When i let mind sit to long It will evaporate out of the 2 cups needed to keep the brew going.
Mine for some reason is fizzy when ready without doing a bottled 2nd ferment maybe my scoby is 3in thick after brewing for 6 years i also have a hotel full of scobies from years of removing the excess layers.
Jane Stibbe 3 inches of SCOBY 😳
Whenever it gets too big, I pull the old layer off & give the dogs & chooks a SCOBY snack.
Question: if I half my mix do I only use 1 cup of starter tea or do I still use 2 cups?
You rock. I feel so much better about starting this process. I appreciate so much that you addressed “mistake #10”. Beating myself up over not making it “perfect” is absolutely a reason I would quit doing it all together.
Also you’re a fabulous youtuber. Clear and to the point as well as a great public speaker. I can’t wait to watch the rest of your videos. “Liked” and subscribed. Thanks girl!
Laura Jackson 😍 ❤️
First time trying to brew kombucha. I’m one week in. This video really helped me so much. Thank you!
distiled vinegar wouldnt have mother of vinegar that could affect your brew because... its distilled and bacteria dont evaporate.
Yeah, her point against unfiltered vinegar is so miss
I had literally just bottled my second batch of kombucha to see if I could get carbonation happening (first one I drank raw without waiting for 2nd fermentation 😂)!! ... And then watched this video and realised I didn't stir before bottling, so, oop, emptied the bottles into a spare 4 gallon jar and mixed it all up 👌👌👌👌👌👌 Thank you for these tips!!
Shouldn't you add them back to the original vessel instead of a new one? (Currently also realizing I didn't stir 😭)
@@0nth3d0t8 I had already made my fresh batch when I watched the video, but it didn't make too much of a difference!! just that all the booch was mixed together in the end :)
@@keibersla I poured my bottles from a spigot near the bottom, so technically I will only have an abundance of yeast in one or more bottles lol. Not sure if that's bad
@@0nth3d0t8 just put the mix all in one again, give it a good stir, then redistribute into your bottles :) should be fine! if not, next brew be sure to remember, haha
Thank you I just found your videos you seem like a very knowledgeable person with Kombucha and relatable.
Can’t wait to watch more
joseph stanley Great! I hope you find the videos helpful! 😊
You Brew Kombucha One question my wife bought a scoby online and the recipe they gave her used white vinegar. Does this mean it’s making vinegar not Kombucha?
Should I locate a new scoby ?
You may not need to. I think it’s worth a shot to try brewing a batch with it. Full disclosure, the source I bought my scoby from also instructed using vinegar. But I just made sure to never use vinegar in my own process and it turned out just fine. But if you do run into repeated problems with it or if it gets too sour too fast, then you may want to find a new scoby at that point.
Thank you very much for this very informative video.
Extremely helpful video. Can you use Demerara sugar instead of white sugar? As I think demerara sugar is just less processed white sugar.
The sugar is just for the bacteria to feast on perhaps? Scared to buy sugar today but…
How about the preservation of scoby? Can I keep it for a long period of time without keeping it to the fridge?
Yes. Just keep it in some sweet tea or previously brewed booch. (Also known as starter tea) it’ll keep just fine
you are so easy to watch and listen to which is 90% of watching an instructional You Tube video. Your fast in your speech, but not to fast and you don't draw out every point you just go quickly from one point to the next. You have my attention throughout the video. Thanks for your info and great instructions. Steven Blamy (new to brewing) and I love it. So funny you go into a corner to drink your unimpressive brews. bye
Great Advice!! Thank you!!
I was born and grew in USSR, we had that thing, we called it tea mushroom. I remember my mother was just pooring tea from one gallon jar to drink and then replenishing with sweet tea. Nobody was refrigerating anything. The drink was little bit sour and not fizzy at all. My son now brought me a scooby from his friend and im trying to recreate that tea from my childhood. So my question would be can i drink that scooby tea right from the jar without second fermenting it and placing into refrigerator? No one in my family is willing to try that kombutcha anyway
Yes you can, I like my fizzy Kombucha, but the tea from the first fermentation is very delicious and I sometimes drink that too.
yes- but be careful with introducing harmful bacterias into your jar. I use a jar with a spigot. you will need to still feed your jar every 7-14 days.
Qqq1
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Hahaha! Yes, I remember. Only we never drank it. To be honest, I had no idea you could drink it. We just did it for fun! We shared it and watched it grow. 😄😊
Like I still got my SOBBY from the seventies dude, its right·eous...
😯😯😂😂😂
Very good information. Thanks my dear💗
Really helpful video! Super clear and straight to the point, thanks a lot! =)
Mine tasted like battery acid after 20 days :D
I totally forgot about my kombucha.
I used expensive first flush leaves black tea :(
You can make some sweet tea to and the kombucha to it to even the PH level of the Kombucha in a different container. Then you will be ready to go! :))
THANK YOU especially for the last tip - to temper one's expectations about health effects. Too often, people exploit other's ignorance of medical science for profit. Komucha isn't going to cure cancer or anything so dramatic. Everyone should be weary of those who peddle ordinary food as miracle cures.
I do share with my family and friends that since making it 2 1/2 yrs ago I have had only 2 minor colds. My age is 61. I also never had the flu shot. I agree it's not a cure all but I believe it keeps the flu bug away for me anyways. I drink 16oz a day, a long with water and coffee.
Juanita James Same. This is most likely an “American Doctor” who only thinks the pharmaceutical industry are/is “cure all’s”. I drink kombucha everyday for 2 years and have not gotten sick one time. I’m 30.
Good video, thanks for the tips...!
You are very knowledgeable and well spoken
I don't agree with all the "mistakes" you mention. I would rather call them your own remarks or preferences when it comes to sugar: I use panela, which is an even less processed sugar type and my Kombucha is super fizzy and super tasty. Secondly, one time I saved my friend's scoby's by creating mother tea with vinegar cause we couldn't find any and they are just healthy and beautiful.
Thanks tho,
for your video...My only remarks is it does not feel accurate.
I agree about the sugar. The Himalayan people (who have made Kombucha for thousands of years) never bought their sugar from a store (processed sugar) but used natural organic sugar. Did you use apple cider vinegar?
This gets into the complicated weeds of it, cane sugar is probably the right food for store bought american scoby. Though some Jun strains do feed off of raw honey.
Just did my first batch and my scoby sank within the first 24 hours. I think I moved it too much :(
It’s also relatively cold in my area and only 66 degrees in the house. Suspect this could be impacting it
She did mention not disturbing the scoby. Which I like the idea. Do your thing scoby. I will leave you to it. 😂
It’s ok if it sinks. Or floats. Mine sit sideways for awhile sometimes. It doesn’t make a bit of difference. The cold might tho. I keep mine on top of my fridge. It’s always a little warmer there
Bless you for the time stamps in the description.
I started in August, I keep 2 one gallon jugs going on rotation. I love it. I have grown my own scoby
you can buy the scoby at amazon only $6
Free shipping
And it comes in a bag of starter liquid too !
If you live near Albany, NY I'll give you a baby and some fresh tea for free - just bring a clean jar and lid
Or a your local coop may sell starter kits
coffee filter to cover brew container?
Lots of home brewers use a plain, clean coffee filter instead of cloth to cover their containers. As long as it's breathable, but covers it entirely so that dust/insects can't get in, it's good!
I use a paper towel and a rubber band
I opened my tea today and there was a whole pile of dead ants on the top of the scowby. So now I have to flipping sit and sieve the tea and then bottle t and rinse my scowby of ant and start all over again! So annoyed 😠.
Coffee filter is better than paper towel or almost anything else
I use a square of plain white muslin cloth
Your videos made me take the first few steps into brewing Kombucha!
Thank you for sharing 🙏🏾
Not sure I can agree on the vinegar part. Kombucha is sugars turned to alcohol and then the alcohol is turned into vinegar. If you have a scoby and no starter tea, you need to get some acidity added or you will have mold. Adding distilled vinegar isn't going to hurt anything, not doing anything to get your ph where it needs to be will be harmful. If you are worried, add distilled vinegar. It won't have a trace of the original mother and add a little at a time until you get about 4 to 3.5 ph your scoby will take care of the rest.
Thanks for your note. If you like using vinegar and you like the way your kombucha tastes, that's perfectly fine. But vinegar is not something I can recommend to anyone who wants their scoby to remain a pure kombucha scoby.
You're correct that kombucha (when left to its own devices) eventually turns into vinegar. But it turns into *kombucha vinegar* -- which is very different than distilled vinegar. Not all vinegars are alike (as I'm sure you know distilled vinegar is different than apple cider vinegar and balsamic vinegar, etc.) Likewise, distilled vinegar is not the same as kombucha vinegar (or starter tea), so we can't assume they can be treated interchangeably.
You're also correct that you need acidity in order to get the pH to a low enough to ward off harmful pathogens, but that's where starter tea comes into play. Strong previously brewed kombucha (especially if it's from a scoby hotel or if it's super acidic) is the best way to drop the pH to a safe enough level. I disagree that "adding distilled vinegar isn't going to hurt anything" -- it could actually hurt a lot, and I've spoken to enough home brewers and commercial brewers who've used vinegar to make me pretty confident that it's not something I'd ever recommend.
You're right that kombucha needs acidity, but if you can provide acidity through kombucha, why risk it by adding distilled vinegar (which brings completely different vinegar enzymes into the picture)? Over time, vinegar users report that their brews have imbalances or get too acidic too fast (which makes sense, because over time, now their scoby is a vinegar scoby, not a kombucha scoby). So ultimately, it's up to you. If you like using vinegar, that's totally fine, but it's not something I can (in good conscience) recommend to others.
I started my first scoby with Apple cider vinegar. Great kombucha!
I'm glad it turned out great! But using apple cider vinegar is generally regarded as a risky move by most home brewers. Using any type of vinegar can degrade your scoby over time and turn it into a vinegar culture instead of a kombucha culture. So it may be fine for one (or even two or a dozen...) batches, but more often than not, it'll cause problems down the line. If you happen to like your kombucha on the acidic side and don't mind the taste of vinegar, then it may be just fine for you. But do be careful and be on the lookout for vinegar eels -- apple cider vinegar in particular can cause the growth of vinegar eels in kombucha, which is why it's not recommended.
Decrease in pH mostly hinders bacterial growth. There are plenty of yeast and mold species that can grow in very low pH.
Did she just say "Don't fux around with it"? Lol
It sounded like It lol, i had to rewind it
She said "fuss"
@@shaniaedmonds1984 actually I believe she said "futz"
Good advice for beginners. I had a good teacher, so fortunately, I have only done the not chilling my bottles before opening after 2nd ferment.
Very helpful. Thanks
My mistake: not waiting for the tea to cool enough... i'm very impatient and i throw my scoby in my tea at 35°c which causes an overgrowth oy yeast
35 degrees celsius is not cool enough? so in puerto rico i would have to put it in the fridge for it to cool down enough, or do it in the night time during winter when its a bit cooler... or do it in a room with air conditioning
Jimmy R kombuchahome.com/how-to-brew-kombucha-high-temperatures/
My mistake I did not let it cool down. Huhuhu
Or just brew your tea in a concentrate with a couple cups of water, then add room temperature water or ice cubes til it's the temperature of your finger or cooler. Add your tea to your vessel and add remaining water, and voila
That could be useful if you want to gather the yeast (to cook with).
All of theses are great tips but you left out making sure that’s your hands are absolutely clean and sanitary before handling the SCOBY.
Straight to the point. That’s perfect.
Sylvia Kemp ❤️
Great Video! 💜💜💜
Scoby Lives Matter!! I name my Scobys 😂
Topanga??
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Excellent clear-headed advice. Thank you!
Thank you Dave!
@@YouBrewKombucha room temperature? What if it's at 60 degrees room temperature?
@@YouBrewKombucha can you use honey?
Very, very helpful.