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23 Responses to Video: How to Make Kombucha
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Dear Donna, I am new at making Kombucha. I just finished my first batch and even turned it all bubbly and fruity through the second ferment with fruit juice.The only question is that when I made the Kombucha a new scobby did not form? It kinda made a very paper thin layered one that is brown in stead of the whitish color that the scobby was or is. So, I used the same original scobby (home grown/created) and started a whole new batch of Kombucha. Once again I am experiencing the transformation of the tea becoming vinigary, but there is no new scobby at all. Is there something wrong?
Do you see a paper thin one again? Is your house cold?
Yes, I do see a paper thin one has formed after 7 days now. I actually place them on a heating pad with a towel in-between to kinda substitute the function of a heat belt.. I used a digital thermometer and it reads 82 degrees.
Then if it still turns sour like kombucha it should be fine. Try adding a little more starter liquid next time.
HI Donna, i have kombucha going and it has been over a week. I am looking at my scoby and it has black streaks on it. When I feel it it comes off and is a little grainy. Is there something wrong with my scoby (mold?).
Does it look like any of these? http://www.kombuchakamp.com/2011/01/kombucha-mold-information-and-pictures.html
OMG, what a wonderful site! I think my scoby has normal yeastie bites. Little brown strands on the top and I can pick them up and they fall apart. I have a lot of bubbles on the top just like other fermenting things. I’m guessing it is all good. Thanks so much Donna.
One more question. I have had 3 kefir grains in a row and have killed all of them. I don’t know what I am doing wrong. The milk dois not get thick and the smell is bad. I have made the ones with the powder and it turned out but not the grains. I think maybe this last one was too close to the kombucha and I broke my kefir jar lid so I covered it with cloth. Could that be it?
Did you have dehydrated grains or the kefir powder packages?
I had grains. The powder i have also and has worked every time except the last. The grains have never worked.
The I am afraid you will need new grains. Sorry about that.
Hi Donna, I am making the kombucha today and the recipe calls for 4-5 tea bags. I have ceylon tea-loose and coarse- from frontier. about how much would you say to use in your recipe for kombucha?
Use about a tsp per bag. Or 4 to 5 tsps. total.
thank you
Hi Donna, I can get kombucha from a farm and I was wondering if i can take this and second ferment it. it has been made and bottled and then im guessing it has been in the fridg before it got to the farm. can i open it and add fruit juice and ferment it again and rebottle it?
You can try but most likely not. It is best made when it is first done. If you wait it doesn’t work as well because the sugar is less. You can try though.
What is the best way to store the scoby when you have too much and how long will it keep?
Store the scoby in already made kombucha tea. It will last about a month in your fridge.
Donna, I really enjoyed this video – very informational, however I do have one quick question. I have never tried making Kombucha but I have read that one should not consume Kombucha if there’s mercury in the body. Could you kindly elaborate on this & oh, how do I know if my family or I have mercury? Would a blood test do? Thanks so much!
A lot of people have this question. It is very difficult to eliminate all mercury from the body. Most mercury from amalgam fillings leaks out during the first 5 to 8 years. I have some of those fillings and I never had a problem when I drank a lot of kombucha. If you are worried a blood test does tell you this.
I’m going to opt for a blood or urine test first. The good thing: I have only one filling. THis kinda makes me hopeful.
So if this is my first time making Kombucha. How am I supposed to get the starter culture (Kombucha tee). You explained how and where to get everything else!
You can get a starter culture on my site under products. Or you could make your own. Here is a video to help. http://www.culturedfoodlife.com/question-answers/
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