This is my process for making kombucha! I really don’t like anything too fussy in my life, so I try my best to simplify everything. 1. Brew tea in clean coffee pot. 2. Add sugar to jars, then warm tea to dissolve. 3. Once its cooled down to 85-95° F, I add scoby and a bit of liquid from a precious scoby batch. 4. Top with a lid. I use my fermentation lids if they’re clean 🤪 if not, I use just a loose fitting lid 5. Wait 7-14 days depending on your taste preference. You should see some bubbles start to form showing you the process is working. 6. When you’re at the desired taste, remove the scoby and a bit of the tea in a separate container. Store your scoby for later. I sprinkle a little bit of sugar in with my scoby when I do this to keep it happy and fed. 7. Flavor the remainder of your tea! We do lemon a lot! 8. For a soda like effect, store the flavored scoby in a pop top lid for 24 hours. Then enjoy cold!
@kaozbl2562
Жыл бұрын
Can. U make a video of u making the scoby thanks and please lol
@MyTube4Utoo
Жыл бұрын
*Very Easy.* Good job.
@bakerhillfarm
Жыл бұрын
Thank you! 😊
@randommandom604
8 ай бұрын
How many time can you reuse the scoby
@bakerhillfarm
8 ай бұрын
Forever as long as you feed it continuously!
@kasiaasd
Жыл бұрын
Ok, I will try. I had kombucha from vinegar but something not right because it is all thin and on the bottom jar. Maybe not enough sugar because I add 2 tablespoon of honey to 0,5 + jar? Any advice, please?
@bakerhillfarm
Жыл бұрын
I have heard kombucha from vinegar will not work. I have made my own vinegar, but never tried to turn that into kombucha so I’m afraid I can’t help.
@kasiaasd
Жыл бұрын
@@bakerhillfarm ok,thank you for letting me know. Best wishes 🙋♀️
@alexisbryant3084
Жыл бұрын
Do you know can you use a closed lid the scoby hotel?
@bakerhillfarm
Жыл бұрын
I use a closed lid, just not tight. If it’s tight, I can explode.
@sunnysurwade464
Жыл бұрын
Why do you use airlock for Kombucha?? Does it become sour?
@bakerhillfarm
Жыл бұрын
It is fermenting. This allows it release gas without anything entering it. It does have a tangy sour flavor.
@sunnysurwade464
Жыл бұрын
@@bakerhillfarm that is useful 👌
@knezivan1
Жыл бұрын
@@bakerhillfarm everywhere i read they say that the scooby needs fresh air to work
@bakerhillfarm
Жыл бұрын
@@knezivan1 I check it everyday (opening the lid) so it can get air that way. When I do my final flavoring, I do not open it. This allows it to build up gas so it has that fizzy, soda like effect.
@NASTEfilms
Жыл бұрын
using an airlock gives you more of the anaerobic bacteria that give you lactic acid and a tangy flavor that isn't vinegary.
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