It has been a week since I emptied a bottle of GT Kombucha into a glass jar and covered it with a cotton dish towel and put the whole thing in a corner of my kitchen counter. The other is a gallon-sized glass jar with a cup of sweet tea and a bottle of High Country original Kombucha as a starter. I saw this question 3-4 times above, but unanswered. This method only works with the original, raw, unfiltered, 100% original formula (the 21+ kind). Whenever I’ve experimented with natural sweeteners like sucanat or honey, I’ve been displeased with the result. Can you for example make the sweet tea and let that ferment to start making a new scoby? One of the stores by me had Synergy on sale for $2.89 a bottle yesterday, so I stocked up! When my son went to Antarctica in August, he left his cactus and his SCOBY in my care. Thanks so much in advance and God bless you . Also, be sure to use plain black tea or green tea, not flavored teas. After boiling the water w/ sugar and steeping the tea, I cooled covered to room temp. Thanks for the excellent article, and the very detailed responses to post questions. I know what you mean – it wasn’t quite love at first sip for me either. Plus, my kitchen is pretty much like a chemistry lab with all the fermentation that happens between yogurt, beer, sauerkraut, and mead, so adding one more thing isn’t too much of a stretch. Now that I’ve heard more and more about kombucha I’ve been wanting to try it (and planned on bringing a bottle or two of GT’s with me to the hospital for my upcoming birth!) I used the kit to get started (it takes out nearly all of the guesswork) and the scoby I still use today originated from the one I got in the kit. It is clear the SCOBY are not alive and well. Yes I forgot one in a covered plastic tub I was going to grow using plain sugar water just for ginger. Make sure your sauce pan is large enough to hold 7 cups of water and VERY clean. Thanks for your help! – Poured in the bottle of kombucha, covered it with a towel and rubber band, and put it on an open, top shelf in my kitchen. :). Depends what browser you’re using but “Ctrl +” usually increases the font size! If you started with 2 cups of kombucha, it’ll usually evaporate and concentrate down to around 1 cup of liquid, so use that amount as starter tea to brew a half-gallon batch of kombucha. black or green mold forming on the scoby. I get it. Would I still use the whole bottle? You can also use this as a way to “spruce up” your mother: Make a batch like normal, but mix in a bottle of organic raw kombucha to the sweetened tea before putting your mother in. Truly, truly awful. I had expected as much and brought a couple bottles with me, the last of which had a wonderful sludge at the bottom, so i gave it a go, and now have a beautiful scoby! So glad you’re having success! Any suggestions? Let it sit. Now you'll want to place the tea bags in. Once it’s about 1/4 inch thick, it’s ready to go. Thank you for the reply, but I just went ahead and dismembered the baby and doled her out to people on freecycle and still had plenty to put into jars in my own kitchen. Now I can start making my own and start brewing up some of my very own “Pond Sludge”! “Take 1 cup unfiltered ACV and add one cup apple cider. The culture is about two weeks old and there is a solid film on the bottom and a couple of floaters on the top. . Kambucha shouldn’t be pasteurized or heat treated esp if it’s advertized as raw and fresh, organic etc? Just started Mother growing this Sunday Oct 9th 2016. PS – I’ve never done this before. The liquid that is used to make a SCOBY seems to me to be finished Kombucha. Thanks for the pictures and directions! Yes, the resulting kombucha is different depending on which SCOBY you use to brew it. Like specific yeasts and bacterias? This was made from about 1/3 bottle of GT citrus kombucha and some lipton orange tea I had laying around. Sorry if I missed these answers in skimming the comments section…. i’m on only my second batch of kombucha from that culture; it takes so long to brew (a month) and still so sweet! Honey, stevia, agave, and other sugar substitutes do not work as well based on everything I've seen. That might be an easier introduction. The kit is ideal for beginners because it takes out a lot of the guesswork. I tried out this recipe using a mixture of green and white tea. we’ll see! I’m a newbie to this site. Does this need to be at the bottom or on top of the tea, or will it start a new SCOBY at the top altogether? So good! 7 days from start to finish, and I’m done! I’ve never seen a bottle with a thick scoby on top, I think I found the luckiest bottle ever! Founder and CEO of Food Renegade, she's a passionate advocate for REAL FOOD -- food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of our ancestors. Can you please elaborate on safety and maintenance of a healthy culture? This site uses Akismet to reduce spam. Any ideas what going wrong? Great site and very helpful real food info! 4 years ago. I use it in the morning after I shower/wash my face, and also at night. I checked today, about 4-5 days later and wouldn’t you know.. there’s a very thin opaque/clear layer growing on top with stringers coming down from it! i tried my first brew, got back from vacation and my scoby was covered in mold i am going to try again tomorrow, but have another short vacation coming up. yay totally going to start my own brew. Thank you so much for posting this article! Leave that jar in a dark, well-ventilated spot for at least 4-5 weeks. I got some kombucha from a friend (who didn’t have a Scooby to share at the time), and this post came in handy for me. Ok. Note: This post contains affiliate links. It was the original formula. challenging politically correct nutrition, February 2, 2018 by Kristen Michaelis CNC 298 Comments | Affiliate Disclosure. Now I’m trying to work on getting it to be more fizzy – apparently that takes place during the 1-3 days that you let it ferment after you bottle it. It is now working it’s magic in a gallon of sweet tea. Glad to know about the thickness factoring in. Or, you could use it to your advantage and just drink it all yourself. You must begin with a SCOBY. I have babies I am willing to give away- contact me- at my e mail address- I prefer pick up but I will mail as long as you pay the shipping-, I have been brewing kombucha for two years, is it ok for the pregnant woman drink it? This was far cheaper and a lot more fun! I do have some questions though. Add to it the 1 cup of reserved kombucha. I get mine from the health food aisle of my local HEB — a large chain grocery store local to my area. Kombucha brewing kind of scares me (don’t ask me why haha) so this is a big step for me! Can the tea be in the light or does it need a dark space? You just have to be 21 to buy the dark bottles . Do you think that’s it? Question: I made the baby originally in a quart mason jar, and it looks beautiful. I don’t want to drop my SCOBY in if too much tea will kill it. Most recommend simply leaving the culture on the counter with sweet tea as you would normally would during a brew, leaving it for up to 6 weeks. If you're a kombucha fan (or honestly, even if you're not!) Thank you very much for your time and help. Cover the saucepan to prevent the mixture from evaporating and allow it to come to room temperature. Lorry — Fuzzy = Mold. Founder and CEO of Food Renegade, Kristen Michaelis CNC has been a Health and Nutrition Educator since 2008. Thanks again! It’s certainly warm now! Or both? I did manage to slice off a nice shiny piece from the top and snag a little skinny piece from the bottom, which I have brewing now. I have done exactly what you have said. Says the girl who loves visualizing the 15 billion probitiotics chomping away at bad stuff in her belly + loves beer. In our opinion, lower temps around 70°F (21 °C), that allow the scoby to slowly develop, are preferred as they produce a better end result. This is why the Kombucha helps you. Keeping tea & sugar, bacteria & yeast in balance is tricky. I placed mine in a kitchen cabinet. This was 8 months ago. Some of those effects are from the antibiotic treatments they use. They still string up field beans, they remind me of a small green bean, they were hang up to dry. I thought that I should be able to develope my owen mother for a store baught. Looking forward to brewing Kombucha for the first time, and I have a question. Can i still use them? When I drank it she would pour the liquid right from the jar thru the cloth into a glass for me to drink.