For all you kombucha making pros out there, I’ve made a video especially for you! In this Video Thursday series, I cover how I make large batches of kombucha in my home. Any questions or concerns about anything I cover, please feel free to comment. I will answer all questions as best I can based on my own kombucha making experience and all that I’ve read about it over the years.
I’ve split this video into 2 parts like last week as YouTube only allows 10 minutes max. The last section of the Advanced Kombucha Making series will be posted tomorrow morning.
All the Best to You in the Kitchen,
Sarah, The Healthy Home Economist
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{ 19 comments… read them below or add one }
Argh! Sarah, is your Advanced Kombucha video still up? When I try watching it I keep getting an error message. I just got a new scobie (I killed, or did something to my old one, leaving it for too long, and it made something that smelled more like beer from then on.) and two three-gallon jars and really want to get into some heavy-duty kombucha-making!
Thanks,
Sally
Hi Sally, I just tried the video and it played fine. Maybe reboot your computer? Must be a connection issue somehow.
I answered my own question about GTDave’s porcelian pots being lead free. His site says they are. I don’t know how I mised it!!!
Thanks,
Sheryl
Would you mind sharing what type of black tea you use? I’ve been looking at ordering bulk tea because we go through about a gallon per week of kombucha at my house – and that’s just for my husband and me
– and I never realized there were so many types!
Kelli\’s last post: Natural Born Organizers-Flyladies in Training – HELP!!!
Hi Sarah, I have just started brewing my own Kombucha, I am up to about day 7 with the brew and I used rapadura instead of white sugar, will that create any problems? should I use white sugar next time?
Thank you
have you ever heard of a continuous brew? Happy Herbalist (happyherbalist.com) recommends it- what’s your opinion of it?
Hi Sarah,
Could you print your instructions for making the larger amounts of kombouca in your advanced Komboucha video. I have tried several times to play this video and it does not show up on your site or Youtube.
Thanks so much,
brenda
Hi Sarah,
I have a large glass jar with a stainless spout. Is it ok to use for my kombucha?
Thanks, Ellen
From what I have heard in Sarah’s videos, kombucha SHOULD NOT come in contact with stainless steel or plastic at all. ONLY glass.
No, you will kill your Scoby. You can only use clear glass.
BeverlyAnn Chyatte\’s last post: Tender Roast Beef
One Tablespoon is 3 Teaspoons, NOT 2.
listen to it again, she says One TBS is “3″ tsp. B4 that statement she did say divide 28 tea bags by 2 because we are using half green tea and half black tea so that is where you heard her state the number 2.
I am going to try to make my own kombucha soon (need to gather supplies) and was wondering what you think of growing your own culture from a store bought bottle as I’ve seen this online and seems best option (getting from a friend might be possible but I just moved so don’t know many ppl and would be hard to verify if they treat their SCOBY in the manner you teach). Also should any flavorings- in particular fresh ginger- be brewed with the initial tea or afterwards? THX!
Hi Sarah,
I learned so much from watching your videos on Kombucha. I was told to use organic cane sugar. Is that necessary? I didn’t hear you mention that in any of your videos, so I wanted to make sure.
Thanks so much
Nice video on how to make kombucha. Never knew about the history and how the Russion’s used kombucha in Olympic training.
mark\’s last post: How To Make Kombucha Tea At Home updated Thu Jan 3 2013 12:50 pm EST
How can I get my kombucha to be fizzy?
Dear Sarah
Can I put lemon in my kombucha when it is ready to drink?
or am’I going to lose some of the good nutrients because of lemon?
Thanks
Iva
I would like to brew 4 gallons of Kombucha. Could you please help me figure out the correct amount of ingredients to do this? I currently am using the Anchor 2 gallon jars from walmart but would like to invest in the jars you have in the feature.
Hi! I grew my own SCOBY from a baby in a store-bought bottle of kombucha. It grew like mad during the feeding up stage, and I just bottled my brewed kombucha. I have now read some other instructions that make me think I did some things wrong. I used water from my tap, and now I read it should be filtered, distilled, or boiled for 10 mins. I put the SCOBY in a mason jar in a cabinet for feeding up, and although it seemed to do well, now I read that you shouldn’t put it in a cabinet because it won’t get enough air. For brewing, I put it in a glass suntea jar, but now I have read that it should not be put in a cylindrical jar, only in a wide bowl, also so it gets enough air. I also stored the SCOBY in kombucha in a glass vessel in the fridge for about 18 hours after I finished brewing one batch before I started brewing another. I now read that can destroy the balance of the bacteria and yeast. I am worried that these mistakes may have ruined my SCOBY, and I am wondering if I should throw it out and start over? It seems to have stopped growing (grew like crazy during feeding, but not during brewing) and is fairly brown, not very white. My kombucha smells, looks, and tastes good, although it does seem to burn a bit on the way down, which I have not experienced with store-bought kombucha. Any advice is much appreciated! Thanks for taking the time to make this video guide and answer questions!
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