It’s Video Thursday and this week’s clip will show you how to make kombucha yourself in your own home! I tried to make this video as short as possible, but there is simply so much information to cover that the end result turned out to be about 20 minutes long. I am posting the first 10 minutes or so today and the last half will be posted tomorrow.
My hope is that this video will show you how so very easy it is to make healthy, probiotic filled, tasty beverages in your home that you will be able to kick the soda habit and replace these health robbing drinks with traditional, bubbly alternatives. My kids love kombucha and have been drinking it for the 9 years I’ve made it. I also drank it while pregnant and breastfeeding, so realize that this drink is a wonderful addition to a healthy diet. One word of warning .. go slow when you first start drinking it. Start with just a couple of ounces a day and build up to 8-12 oz per day over the span of about a week. This drink is very cleansing and helpful to the body, but overdoing it at the beginning can give you a bit of a headache, so go easy!
I realize that those of you watching this video will probably have many more questions than I thought to cover while shooting this video. Please comment in the section below this blog and I will be more than happy to answer them.
Years ago, I used to teach Traditional Cooking classes in my home and at local healthfood stores around town. Those classes were always limited in the number of people who could attend based on the size of the room. It is so exciting to actually be able to post this type of information on my blog and as many people who want to see it can view it and benefit from it!
Where To Buy Kombucha Cultures
Please do not buy your culture from Laurel Farms as they are having serious delivery problems. Please go to my Resources page to find sources that will ship you a culture promptly.
Sarah, TheHealthyHomeEconomist.com
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{ 95 comments… read them below or add one }
Sarah….love, love, love the videos! I'm new to traditional cooking so having a visual is really nice. I tried making Kombucha once before but I never drank it because I didn't know if I did it right or not. I didn't know what the finished product was supposed to look like. Can't wait to see the part 2.
So glad you like the visuals! Everyone learns a bit differently, so it is helpful to mix it up, I think.
timely post…I've become addicted to Kombucha and my 2 year old loves it (she calls it "booboobacha")
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I've been drinking the GT brand and was wondering how you add flavors to it.
Also, something that I found to be an added benefit…my milk supply has increased.
Hi Daryl, you may mix fresh fruit juice or herbal teas with kombucha AFTER the brew process is complete. You cannot brew kombucha with anything except black or green tea. So, with GT Kombucha, they brew their kombucha and then mix in different fruit purees to achieve the desired taste and then bottle.
Some of you may wonder why I do not use honey to brew my kombucha. The reason is that good quality raw honey is expensive and if I used it to make kombucha, I would need to boil the honey in the water before adding the tea. Once honey is boiled in this fashion, it's wonderful properties are lost so might as well use a less expensive food source for the culture during the fermentation process.
Hi Sarah,
What a great idea in making the videos. I've been making kombucha for several years and find it so refreshing and great tasting no matter the season. Three out of six in our family love it. I am just a bit concerned with your statement that there is no caffeine in the finished brew. According to WAPF's "Wise Traditions" Journal Fall, 2009 issue, there could be about half of the caffeine left. The article also tells how to decaffeinate the tea before steeping and doing it continously. I know measuring caffeine is probably difficult to do exactly. So, my only point is that some people should have NO caffeine at all and need to know that. Just keep up the great work and I'll try to watch every video you produce. Thanks so much.
I would like to know the source for that statement as there have been extensive tests in Russia on the final kombucha brew and a negligible amount of caffeine was left. I myself avoid caffeine like the plague and I can drink a glass of kombucha right before bed and go right to sleep. If there was any caffeine in there I would know it. Also, decaffeinating the tea before steeping is also a no no as caffeine is needed to form the cleansing acids in the brew. If you decaffeinate, you are losing a big positive for drinking kombucha in the first place. I also totally disagree with that article on another point .. they show a brewing container with a spigot at the bottom that is made of plastic! The plastic sits in the brew and all the chemicals are leeched out into the kombucha itself. I didn't find that article particularly enlightening myself.
Here's an article from the WAPF website that says that there is negligible caffeine in kombucha.
http://www.westonaprice.org/Kvass-and-Kombucha-Gifts-From-Russia.html
Okay, I'm so glad you said that you have a previous post on here…I'm going to look for that now. This sounds like something I'd really like to try! Thanks!
Also…I'm pretty sure we have the same exact kitchen tiles! how funny!
Sarah, why do you boil the sugar water for 5 minutes? Doesn't the sugar dissolve right away? Also, why do you take the tea bags out after only 10 minutes? I've been making Kombucha for a long time, and I've always left the tea bags in the pot until it cools down.
Help!
I first started brewing Kombucha, 3 months ago, and have had great success, but this batch, I just checked on has some mold spots on the baby. What should I do?
Hi Jeanie, try changing the brewing location and start again with a fresh culture. brewing in the kitchen greatly increases mold chances. To keep this from happening again, increase the amount of starter you use to increase the acidity of the starting brew to discourage mold.
Sarah, The Healthy Home Economist\’s last post: The Dukan Diet- French Version of Atkins
Thanks Sara,
What do you mean by new culture? I threw the moldy baby away, still have the mother. Is the whole batch wasted? I don’t know where to get another culture. ( a friend gave me the first) Can I make one myself?
I was brewing in the guest room( almost empty) closet, with the door slid open a foot or so. It may have been too dark? I used about 2/3 cup of starter. I’m new to this, sorry.
Thanks,
jeanie
Thanks Sarah,
What do you mean by new culture? I threw the moldy baby away, still have the mother. Is the whole batch wasted? I don’t know where to get another culture. ( a friend gave me the first) Can I make one myself?
I was brewing in the guest room( almost empty) closet, with the door slid open a foot or so. It may have been too dark? I used about 2/3 cup of starter. I’m new to this, sorry.
Thanks,
jeanie
I have killed all of my Kombucha cultures in the pasted. Normally, I do very well with cultures.
I noticed you mentioned not using metal utensils but then you used a metal pot for cooking. Is this unimportant in brewing?
Great tutorial, I have tried to explain making KT to many people over the years and these will make it so much easier. I make my KT with organic sugar and organic loose tea in gallon sun tea jars with out spigots(hard to find now),usually have two batches going at any one time. Been making KT for 15+ yrs.
Hi Joan, boiling for 5 minutes ensures that all the sugar is dissolved. Also, leaving the tea in the water as it cools increases mold risk. I follow both of these rules as suggested by Laurel Farms and it has served me well over the years which is why I pass that on.
The metal is used only with boiling and steeping the sugar tea water, NOT as the kombucha is brewing and no metal touches the culture or the starter at any time.
Oi. Just typed a long comment and it wiped clean. Here goes again. Using your advanced topics to make LARGE amounts and it's working great! We are, however, brewing ours in a cabinet in our laundry room. We also have a friend who brews in a closet and both of ours turn out fine!!???
Also, can you drink TOO much kombucha?
You are a wealth of information – thank you! ~ Dawn
Hi Dawn, do you leave the doors to your cabinet cracked open? If not, I am shocked that the culture brews fine in complete darkness. I'm sure that you can drink too much kombucha. If you think you are drinking too much, you probably are. Using your intuition as a guide seems prudent here.
Hi Sarah -
I just got my starter and culture today and am going to make my first batch. First question (of many, I'm sure!): I don't have a filter and will go get one, but since I want to do my first batch today, I have some Penta water – is that ok for this first batch? And for future batches, what should I be using to filter my water?
Hi Jennifer, until you get a filter for your tap, use distilled water from the store.
Ok, Sarah, got a bunch more questions!!
1 – What choice distilled would you recommend?
2 – What kind of filter for my tap should I get?
3 – I brewed mine (it is cooling as I speak) and it was not as dark as yours. I followed your directions exactly. Is lighter ok? (It wasn't a ton lighter, just a bit.)
4 – What brand teabags do you get? One day I'll get to looseleaf, but for now it's the bags.
5 – Should I dilute it when I consume it? Or drink it straight up?
6 – How much per day should I, my husband, and my two daughters (1 and 4) be consuming?
7 – What brand fruit juice would you recommend if I chose to mix in with it?
8 – If I am going to go out and bring it with me, is a glass bottle with a plastic lid ok to store it in? (I'm thinking of using my empty GT kombucha glasses.)
9 – Do I need to cover it when it is stored in the fridge, or is a open glass pitcher ok?
10 – What if I have no one to pass on the baby culture? Can I compost it? Do I throw it away?
11 – Does it matter how I wash the towel in between batches? Just straight up with my other towels in the wash?
Thanks so much…… I have so much to learn!!! Maybe you should do a Kombucha Q & A post.
Hi Jennifer, briefly here are the answers to your questions.
-Any distilled brand should be fine.
-this is a huge discussion. You should research this yourself as it depends on many factors.
-lighter should be ok.
-I use Frontier organic bulk tea, not teabags (see advanced kombucha videos)
-drink it anyway you enjoy it, diluted or not.
-start slow and build up to whateever amount seems to work for you.
-I don't buy fruit juice from the store
-empty GT bottles are fine for travel.
- open glass pitcher should be ok.
-yes, you can compost extra cultures you don't need
- you can wash the towel with other towels. just don't bleach.
Thank you!!! It is up in my guest room brewing right now!!!
Sarah,
We've made a few batches now and it's going great. I have a couple questions though:
1 – I think it's best to drink kombucha with meals, right? Is it best to drink it all at the start of the meal, throughout the meal, or all at the end?
2 – Regarding how much to drink per day, you say see how it works for you. How will we know? Is there a range of what is good per day – min to max? And wouldn't kids need less?
Thanks!
Beth
There is no best time to drink kombucha. Drink as much or as little as you want. My kids drink about the same amount as I do everyday. Just drink it whenever you want some. Don't force yourself to drink it if you don't want any. But, don't not drink it if you do want some.
Thanks Sarah. I got the impression it was best to drink during meals – probably from seeing it on your food log listed at meals – and thinking it aided digestion and therefore needed to be consumed during a meal. I noticed it wasn't at breakfast when you have kefir, so I thought kefir was the fermented item you had with breakfast and kombucha was what you had at other meals.
Honestly, none of us really enjoys the taste – ours is quite vinegary. But we have all been having it with most meals knowing it's good for us and it's been ok.
Thanks for all the great info you are posting! Love the videos!
Hi Sarah,
I'm just getting started with making fermented drinks. I've been watching a lot of your videos and I was wondering: Can I use the beginning kombucha method with a large jar like you used in the Advanced video. I wouldn't use the concentrated method, but the jar seems like a more convenient vessel (less likely to slosh around). Just wanted to make sure I wasn't setting myself up for failure. Thanks for your blog! I just got my copy of Nourishing Traditions this week and was completely overwhelmed, but after watching your videos I feel a whole lot better!
Hi Brittiny, yes of course you can use the glass jar I use in the advanced topics but use the beginner method for brewing. That will work fine. So glad the videos are helping!!
Sarah,
1) Do you store multiple scoby's together?
2) Is it preferred to keep the original mother and give away babies? (if so, why)?
3) How long can they be stored in the fridge? (for example, if I used one and then stored extras to use later or to give away. also, would you rotate them for use)?
4) when you brew a new batch, do you use multiple mothers/babies?
Thanks,
Sofia
Hi Sofia, you can store 2 or 3 cultures together in a glass bowl with plenty of kombucha liquid (covered with a white cloth not a lid) for a few days. It is best to store them separately however as they do tend to weaken when you stack them on top of each other. You can keep either the mother or baby culture .. whichever one appeals to you. I tend to use the mother until it gets very stained by tea and then use a fresh baby culture instead. You can store one culture in a glass bowl with plenty of kombucha liquid for up to a month with no ill effects. I've never rotated for use, but that should work ok. You can use multiple cultures for brewing if you like but it really doesn't provide any sort of benefit or advantage such a faster brewing. The only time I brew with 2 cultures is when the mother/baby don't separate easily and seem stuck together.
Sarah,
I follow your recipe exactly and we love the Kombucha. I was curious, how many calories do you think are in a single batch? The reason I ask, my neighbor is drinking and she feels that it has more calories than we are thinking as she does not lose weight when she is drinking, but does drop pounds when she is NOT drinking. Any insight would be appreciated.
Thanks for all you do to help us!
Hi Sarah – my wife has been making kombucha for a while. But, our supply hasn't been consistent lately due to all the other "things" in our lives. I read through the WAP Fall 2009 article on continuous brewing. Two questions occurred to me.
1) Is there a specific pH recommended to get your kombucha to?
2) What have you found the optimal temperature for brewing kombucha since "room temperature" tends to fluctuate around the seasons?
Thanks in advance!
- A.C.
Sarah-I was wondering if I make my Kombucha in a large glass jar is it alright to store the culture in a glass bowl with a larger opening? That would mean that the next time I make it, I would have to fold the culture some to put it in that jar for the next batch.
That should be fine, LP.
I wanted to give a shout out to you. It is because of your video and Nourishing Traditions that I brewed my first batch of Kombucha. I had to make my own SCOBY using a bottle of Kombucha from the store and it turned out wonderful. It is not nearly as tart as store bought Kombucha, it is very yummy. I can’t wait to make larger batches as I am having to portion it out to the four in my family. We are true believers after drinking it for only a couple days. I am not exaggerating when I say it has completely (yes completely) cleared up my 2 year olds Eczema. We have used every cream imaginable and all we needed was Kombucha. My allergies are so much better that I have stopped taking Claritin-D. My husband gets a nasty chest cold each year that puts him in the hospital half the time and it went away as soon as he started drinking it. I am going to bold and say that it’s a cure all….in my opinion. I don’t want to go a day without it. We are still starting out and drinking a dixie cup size 3 times a day (2 a day for my husband). I can’t wait to get more each week so that we can drink more. I think we’ve all decided we would much rather have it than milk, which is a good thing since I can not get low-temp or raw milk. Thank you Sarah for the video as it gave me the confidence to get started!
Hi Sarah, glad you have taken to it so readily!
All kombucha does is help clear toxins and rebalance the gut. Just by doing those simple things, many processes are normalized in the body and it helps people in different ways depending on what physical challenges they face. You can see why our family has never been without it since we first tried it back in 2001!
Sarah, thank you so much for sharing your knowledge. I’ve watched so many of your videos, read so many of your blogs and they are so helpful, inspiring and empowering!
I have a question about the Kombucha “mother”. In my cabinet I have a bottle of Champagne Vinegar and I would swear it has a “mother” with two or three other babies. I can send you some photos for you to see. If this is truly the case — which I would be ecstatic — are the possibilities what I think they would be in that I could use it for making other vinegars? And, could I use it for making Kombucha?
Hi Sher, yes you can use those cultures to make kombucha or more vinegar!
How would you suggest that I start making the Kombucha? Do I need to still order some starter tea?
You can use 4 oz of raw apple cider vinegar per 3 quarts of sugar tea water if you like as a starter. The first batch will be pretty strong but then you can use your own brewed kombucha after that.
So is this Bragg’s Apple Cider Vinegar that you’re speaking of? Apologies for all the questions. I am truly a novice to the Real Food living and am trying to learn as much as possible. I remember you making a note of the Bragg’s in one of your videos.
Again, your help and guidance is so much appreciated.
I just got my first kombucha starter from a friend (yay!) and I have a few questions.
1. She brews her kombucha with blueberry green tea. Will flavored teas and/or white tea work along with the black?
2. You mentioned in the video that you preserve your scoby while you go on vacation. How do you store it when it’s not “brewing”? I will not be able to brew my first batch for a few days, and I’m wondering if my scoby will be ok in a clear glass canning jar at room temperature.
Thanks for the clear and informative tutorial video!
Hi AmyM,
You MUST use green or black tea ONLY (never decaf) – if you use green tea, you must use at least ONE black tea bag. Kombucha brewed with flavored teas is not kombucha and does not have any beneficial cleansing acids.
Store the culture in a glass bowl covered in kombucha and cover with a cloth/rubber band – never a tight lid in the refrigerator.
Sarah, The Healthy Home Economist\’s last post: Video- My Trip to the Supermarket
Thank you so much for the quick response! Just to clarify (please pardon my ignorance), store with cloth/rubber band cover at room temperature or in the refrigerator, or either one?
Store in the fridge when not fermenting.
It’s been 8 days since I started my Kombucha with the SCOBYs that I found in my champagne vinegar bottle. The Kombucha is still a little sweet but is taking on more apple cider attributes. It’s really good at this point! I have a question, though. I’m not seeing a SCOBY develop on top. I am seeing, however, thready-like brown masses in it. I think this is the formation of what I’m needing but I just want to make sure. I know I asked a lot of those smaller SCOBYs in that large bowl of tea, but they seem to be working really hard.
Thoughts on how much longer I need to brew? I’m thinking I need to keep the brew time going until I see a solid layer on top; am I right? Or should I brew another much smaller batch and see what happens there?
Thanks again for being such a wonderful and supportive teacher!
can you drink this when pregnant?
Hi Sarah -
I’m not sure our Kombucha worked. We did have a little scoby baby on top, but the kombucha is sweet. Did I stop the process too soon? Can I reuse the original scoby to try again or do I need a new one? It does have a bit of bite to it, definitely feels fermented. It tastes like apple cider vinegar – with sugar. Thanks for the advice. – Mary
Hi Mary, due to the cold weather, you probably needed to leave another few days. This time of year it can take 12 days sometimes. Up north, even longer. In the summer, it is done 7 days everytime. Just recover and let it sit a few more days.
Hi Sarah,
I’m making Kombucha for the first time. A friend of mine gave me a starter and the instructions from Laurel Farms. Their instructions say to use regular store bought vinegar (dead) instead of Bragg’s to control mold. Do you find this to be true? It just goes against my grain, if you know what I mean.
She also says to ONLY use Lipton tea, that others cause mold. Do you find this to be true?
She also says to ONLY use distilled water, that normal filtered water will cause mold. I have a whole house water filtration system (with UV light to kill bacteria). I’m just wondering if that would be true for my water. I trust your judgment & experience. I’m definitely NOT trying to say anything against the Laurel Farms group, I just want more facts.
Thank you so much! You are making such a HUGE difference in people’s lives… even when you don’t hear from them!
Blessings,
Sandi
Hi Sandi, you may use organic tea and Bragg’s vinegar – that is fine. Just use more starter than is required and this will eliminate the increased chances of mold because it will lower the ph of the starting brew. For example, if the recipe calls for 4 oz of starter per 3 quarts of tea/water, then use 6-8 oz. I’ve been using organic tea for many years and have yet to have mold once using this strategy.
I just made my first batch of Kombucha today is day 7. I peeked at the brew to see how it looked and there seem to be bubbles trapped in the baby or betwen the mother and the baby, is this Ok or is this mold? Are there pics I could look at so I can tell if I ave a good batch or not?
It’s fine!!
Sarah, great site! I am wondering, I’ve made a few batches of KT and have put my bottles directly into the fridge. My kids LOVE it, and want a glass at night instead of dessert–great. If I let it sit out a day or two to make it more bubbly, with that increase the alcohol content as well? Or just the carbonation? Thanks!
Katie
It might slightly increase the alcohol content , but it would be negligible. You can also dilute with a bit of seltzer for more bubbly. that is what we typically do.
We got a SCOBY last weekend, followed all your instructions to the T, and we all screamed with delight as I pulled out a mother AND a baby this morning!!! Yay!! Thanks for the video with all the step by step instructions! It tasted amazing, and the 5 of us finished it by this afternoon. We’ll need to learn quickly so we can get to your advanced lessons SOON! Thank you Sarah!
I am interested in kombucha, but I have a problem. I have a SEVERE allergy to green tea. I was wondering, is it possible to make this from other kinds of tea? In the past I have drank orange pekoe tea. I know this is different from green tea, and I did not have a reaction to it.
When I drink the green tea, the whites of my eyes turn blood red, and they swell past my eyelids. I am also not able to go out into the sun, because it feels like knives are stabbing into my eyes. My muscles also seem to stiffen. It takes approximately 2 weeks to alleviate after drinking the green tea. When the allergy first started, I was actually told by an eye specialist that I had episcleritis, and I needed to be checked for an immune disorder. Let me say, I did not even think that it was the tea causing it, because this does not happen as soon as I drink the tea, it takes around 3-5 days before my eyes started turning red. Which is why I didn’t realize it was the tea, until I eliminated things from my diet.
I have black tea, but I am almost afraid to try it. I have also drank rooibos tea with no ill effects. I was wondering if this would be a good tea to make kombucha?
You can make kombucha with black tea. But, other types of tea do not make kombucha with the beneficial cleansing acids.
Well, I am making it from the black tea now. If I end up not being able to drink it, at least my husband and son will be able to. I will just try it for a couple of days and if my eyes start turning red, I’ll know if I am allergic to it too, and then, I will just stick with the water kefir for myself.
Thank you so much for your videos and your wonderful information.
Loren\’s last post: REAL marshmallows!
Hi Sarah,
We are having problems trying to brew kombucha. We’re on our fourth batch, all unsuccessful so far because it remains very sweet. A baby has grown well this time, and it has been fermenting for 2 weeks, but the liquid is still sweet. Is it okay to let it go longer? With our low humidity, we are losing quite a bit to evaporation, so is it okay to add more liquid (otherwise soon the SCOBY will no longer be touching the liquid)? If so, would we just add more water? Or would it be okay to cover the bowl with something that would prevent evaporation (even though then there would be no fresh air getting in either)? Any help would be appreciated.
Sarah Smith\’s last post: Herbed Pork and Cabbage Stew GAPS-legal- grain- and gluten-free
Hi Sarah,
Someone in my Facebook news feed posted this video on growing your own mother from unpasteurized kombucha. Do you think this would be trustworthy as far as quality and purity?
Thanks!
http://youtu.be/fi4TZ6aTUg4
Hi Erin, yes this works but I haven’t heard of these cultures lasting for more than one or two brew cycles.
Hi Sarah,
I love your videos. Thank you so much for making them! I just made my first batch of kombucha. It tasted good but it was sweeter and much less bubbly than the GT brand we have been drinking from the store. I like the GT brand better than what I made. ( I’d much rather make it myself though!) I noticed above you said you mix seltzer in yours for more bubbles. Do you know why the GT brand might have more bubbles and tartness? Do you know of any other ways to increase the bubbles and/or the tartness of the home brew?
I should have watched this video before trying my first batch. I followed Nourishing Traditions recipe, but didn’t see that it had to be caffeinated tea. I used organic decaffeinated black tea. My batch is almost ready. Is it worth using, or should I just try again from scratch?
Hi Sarah,
I went on the Laurel Farm’s website and looked at their tutorial for making Kombucha. They say on their site that organic tea can cause mold. Why would that be? Because there aren’t preservatives in it? I’m assuming you’ve never had issues with molding because you are still using the same culture that you began with.
I want to start brewing Kombucha, but am not sure if my water is safe to brew with. I have filtered reverse osmosis water. Laurel Farm’s website says to used distilled water (which I would have to buy every time I brew). Am I fine with just the filtered RO water? What do you use?
Am anxious to start brewing but am wondering about the tea. You mention organic black and green tea but I’m not seeing straight black or green tea, it all has fancy names. I’m starting small and need bags, any suggestions on brand and where I can get it?
HI Sarah! These videos are great. I just made my first batch of Kombucha- followed your video to the letter. I brewed for 7 days- a friend who brews and gave my her mother came to look at it an thought it was ready. When I pulled the culutre out- there was no baby under it like yours. It certainly had more to it- and looked as if a baby may be attached- but yours was so neat and right under it. Did I do something wrong? Was it too early? It tastes great. Thanks in advance for any guidance.
purchased some kombucha from the people i purchase raw milk from. just wondering how long it is good for in the refridgerator? thanks.
I have the same question as Jolene. All of the bagged tea at the health food store is “English breakfast” black tea, or mint green tea. Is this okay to use?
Also, if I doubled the ingredients, woul dthat make the final producty more dilute becasue hte scoby wouldn’t be in the right ratio, or does it brew longer then?
One of my friends is sold on the fermentation process, so I trust her assessments and have viewed part one of the recipe. I am looking for part 2 and don’t know where to find it.
Any suggestions?
Yvette, here’s a link to part two:
http://www.thehealthyhomeeconomist.com/video-thursday-how-to-make-kombucha_26/
can you use herbal tea with the black tea….
Love you work
I am so excited to have found your site, and I must say I followed your instructions to a T and made kombucha this evening.
My question is how and when do I begin to add ginger or fruit and second ferment it to get the fizzy aspect available in the store bought brands. Is there another video I should be looking for those instructions.
Thanks for all you do, and hope your raw milk fiesta is giving you all you need.
Love from Austin TX, USA
Hi Sarah,
After watching your video, I was so excited to start brewing. I ordered my SCOBY from Laurel Farms as you suggested, and after three weeks, my check was cashed. Now eight weeks later, I still have not received even their intro letter they say they will send ahead of the package. I have tried emailing, faxing, and calling (always getting the message that the voice mailbox is full) all to no avail. After checking around, a lot of people have had the same problem leading to their “F” rating with the BBB. Do you have any ideas??
Hi, Jodie: SCOBYs multiply like bunnies and it isn’t too hard to find somebody to share. Try craigslist for your town to see if anybody has one. There is also a facebook group for sharing kombucha and kefir cultures. Lots of people are willing to share and ask only that you pay for shipping. I have milk kefir, water kefir, and kombucha and I didn’t pay for any of them. And you can google how to grow a SCOBY from a bottled kombucha – I haven’t tried it but heard that it works.
Hi Sarah,
Thanks so much for the great video! I’ve been brewing kombucha for several months now. I live in a rural area in Central Florida, so have well water and love it. Do I really have to use a water filter for making kombucha, or is this for those drinking city water? (I hope not!)
Thanks!
Hi Sarah,
Thanks for the great videos on making Kombucha! I have two questions: do you recommend organic white sugar or regular ol’ white sugar and I have a Pur filter for my water (live in a city) and was wondering if that is good enough or should I buy spring or distilled water from the store?
Thanks!
Sarah,
I started making my first kombucha following your recipe just a week ago but the scoby that I got is really baby small and “thin” comparing to yours. Should I still follow your instructions and take the scoby out after 8 days or should I keep it longer until the scoby gets bigger and “stronger”?
Thank you!
Would I be able to use dextrose for this?
I know there is very little chance that I’ll get a reply since this video is fairly old. But I’m taking a chance because I really need help. I’m just about to start my first brew ever. I have everything I need. But I’m doing this because it’s so healthy not because I enjoy the flavor of Kombucha. I’ve only enjoyed it once, recently, from a friend who has been making it for about a year. Which brings me to my question. Her trick to make it yummy is to add a handful of pineapple chunks a year about three days before it’s done fermenting. Isn’t that going to make the brew ALCOHOLIC??? This is fairly important because she’s in recovery and I don’t drink alcohol. I thoroughly enjoyed it, though. Every other batch I’ve had has tasted like feet.
Oops, not a year, just three days! That would be quite a brew…
Wow, this post is nice, my sister is analyzing such things, thus I
am going to let know her.
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I think this looks fun and interesting to make. I saw a bottle in a health food store and decided to try one. It tasted EXACTLY like carbonated apple cider vinegar. Straight up, not diluted. Undrinkable. Is it supposed to taste that way? THANKS!!!!
Thank you so much for your videos! I just made my very first batch of kombucha! However, I noticed that one of the tea bags must have broken and now I have bits of tea leaves floating around in my newly made gallon!!!!! Do I have to just throw it all out, now?? I’ve already put the scoby in, and everything!
Hi Cathy,
I’m not Sarah, but have been making kombucha for about a year. I’m answering because I asked a question in May which hasn’t been answered yet.
Simply remove the scoby, then strain your kombucha to get the tea leaves out. I would use a strainer or cheesecloth. Then just put it back into your container and put the scoby back in.
I hope this helps!
Tina
Bless your heart, Tina! I really appreciate you taking the time to respond! Thank you!
Is this an acceptable drink on GAPS, especially Intro GAPS?
Sarah – I am excited about getting a SCOBY today and look forward to my first batch, however I don’t know how much to use of of it. The lady (I don’t know her – I made a connection through WAP member) gave me several generous blobs of mother. But the videos I see demonstrate a mother already the size of the opening/top of the container being used. How much of my mother do I drop into my sugar tea water??
Ann, I haven’t seen Sarah answer a comment here since I asked a question about a year ago. I am not an expert, but have been making kombucha since then.
My experience is this: the size of the mother SCOBY doesn’t matter. The new baby grows to the size of the opening of the jar or crock it is in. I have had SCOBYs that were eight inches in diameter, but when I put them in my 2 quart jar to brew, the baby became only about four inches in diameter.
I hope this helps. If someone else has a different experience, I hope they’ll comment!
Hey, Sarah! I’ve been digging through your blog looking for the way you bottle your kombucha. It may be something that you’ve already written about and that I’m just missing but, if not, could you share a little about your system for bottling? I’m looking for the best/easiest way to do this. Thanks so much!
Hello!
Maybe someone could help me… We are moving and I want to take my kefir grains and Kombucha scoby with us – it will be by plane. I’ll have to put them in the checked-in luggage, but what type of container is best? I know they cannot touch metal, and for Kombucha not even plastic. Can I put them in Pyrex containers with plastic lids?
It took me a long time to get these culture, I would not like to loose them…
Thank you for any ideas!
Oh my gosh! I didn’t realize the SCOBY’s are so huge! lol
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