The first video I watched on kombucha (Brothers green eats) strongly stressed not to use a paper towel as your cover because foreign substances can fall inside.
@CleanSlateFarm6 жыл бұрын
He is obviously successful in brewing kombucha but I don't agree with three points. 1) Paper towels-I've never had a problem with using paper towels. Cheesecloth I have had pieces fall in. No cheesecloth for me. 2) Black tea-I've used black tea, green tea, and a mix. No problems with any of them. Herbal tea won't work I've heard because...I don't know why. I'll have to research that. 3) Flavored store-bought kombucha as a starter. I started mine with ginger flavor and had zero problems. Having said all that, kombucha is pretty forgiving stuff. My advice would be to try different techniques for your kombucha starter and see what you get. Experimentation is the key to knowledge and learning what works and doesn't. Looks like I need to do a myth-busting video on kombucha. Thanks for watching
@Rutley76 жыл бұрын
Ah right, cheers. Yes, I've been obsessed with experimenting. I outsourced wild yeast and bacteria and made my own jun, ginger bug and more.. My ginger bug has honey, brown sugar, cinammon, nutmeg and lemon juıce. The scobys are super strong and it carbonates very easily.
@rhyanhrayn4806 жыл бұрын
Rutley7 I use knee highh or foot stocking / nylon to cover mine , can sterilize .
@rhyanhrayn4806 жыл бұрын
Clean Slate Farm the herbal blends have complications for brewing / fermenting because of the components like essential oils and anti fungal or antibiotic properties and such . I've made teas and infusions from additional items like ginger as a blend into the final bottled product . Just not in the fermenting or it will kill off the scobi .
@shantinaturechild32395 жыл бұрын
@@rhyanhrayn480 I added turmeric to water kefir and indeed, it killed it!
@fionmor48932 жыл бұрын
I made a SCOBY from scratch..... no starter scoby..... I put 2 bottles of raw kombucha into a 1/2 gallon mason jar.... after 3 weeks I noticed a scoby on the top it slowly sank and then another one grew on top.... at 4 weeks I made a sweet tea mixture and gently added it .... so that was a super easy attempt to make a scoby rom scratch
@danab33322 күн бұрын
Eww thank u this is helpful. What brand of kombucha did u use?
@fionmor489322 күн бұрын
@@danab333 GT's SynergyRaw Kombucha.... it has to be fresh and raw to grow a SCOBY
@1337charlie4 жыл бұрын
Great, organized, very helpful video! You reassured me and a lot of others that flavored GTS is OK to use unlike other videos. No stores here sell unflavored. Such a beautiful process of growing a mother from scratch!
@CleanSlateFarm4 жыл бұрын
Charlie Beene thanks for watching and commenting. I rarely buy into conventional thinking and need to try for myself. Let me know how yours comes out. We have a podcast also if you listen to them.
@teama2244 жыл бұрын
RECIPE 1 Bottle, Original Kombucha 3.5 Cups, Cold Water 4-5 Black Tea Bags 3 Cups, Hot Water 1 Cup, Sugar
@CleanSlateFarm4 жыл бұрын
And there you have it! Now whoever reads this go make some! thanks for the comment...my new producer/editor!
@janawall33062 жыл бұрын
How long do you leave it? Do you drink the kombucha and put the scoby formed in a new batch?
@teama2242 жыл бұрын
@@janawall3306 yes, you use the scoby to start boost the new batch it will form a new scoby underneath, I recommend fermenting the kombucha for at least 7 days and up to 30 days. After 7 days, begin tasting the brewing kombucha. Use a straw or non-metal spoon to remove some liquid from the jar.
@janawall33062 жыл бұрын
@@teama224 thank you
@paulamattos725 Жыл бұрын
What do you do to start the second batch? Just add the sweetened room temp tea to the scone?
@robinlillian94716 жыл бұрын
If you don't want to bother with the ice, just make a batch of sweet tea and let it cool to room temperature. (Covered) You don't have to watch it or take it's temperature. If the side of the bowl doesn't feel hot, you're ready.
@jonnyboat25 жыл бұрын
I went out to a farm market today and bought a couple bottles of gts original kombucha to make my first batch of homemade kombucha. I’m going to second ferment it with fruit juice later. I’m using your video and some of the information I got from the comments to get started. I noticed that the store bought kombucha already had a scoby inside floating on top. I waiting for the tea I made to cool down and then start. Can’t wait!!!
@CleanSlateFarm5 жыл бұрын
jonnyboat2 go for it!
@jonnyboat25 жыл бұрын
Clean Slate Farm Thanks for the reply. Of all the channels that have videos on kombucha making, you are the first and only one to reply to my comments. Thanks.
@CleanSlateFarm5 жыл бұрын
@@jonnyboat2 You bet! Thanks again for watching.
@cristinawatson70664 жыл бұрын
First time watching your video. This is the easiest but detailed I’ve seen. Will try to start it today. Thanks!
@CleanSlateFarm4 жыл бұрын
Cristina Watson thanks Christina. Let me know how it works. Remember the ambient room temperature has a lot to do with how quickly it grows. 69-72 Fahrenheit is about ideal.
@penelope-oe2vr3 жыл бұрын
I did 2 small batches in spaghetti sauce bottles. One made 3 scobys and 1 didn't work at all. The second one I didn't let the store bought kombucha get to room temperature, it was too cold. I also think it had too much light. Now I'm using my 3 scobys in a 1 gallon jar to start my batch. Yay! I've waited a month for it. Kombucha saved me from a feeding tube
@CleanSlateFarm3 жыл бұрын
YAY!! Glad this helped out and it saved you from the feeding tube. I just did a batch of peach flavor and can't wait to try it. Thanks for watching!
@faithman10007 жыл бұрын
I made a scoby just like that. Soon to make my 4th batch of Kambucha with it, and started another culture from it to give to friends.
@jasminemmartinez33 жыл бұрын
Thank you! I'm starting to make kombucha again and I didn't have anyone to get a scoby from this time, so this Is perfect!
@sunnystardust10085 жыл бұрын
I am going to make this. Most comprehensive video found. Thank you!!😊👍👍👍
@CleanSlateFarm5 жыл бұрын
Thanks for the note. I hope yours comes out well. Let me know!
@Json-with-a-Kay Жыл бұрын
I like your vibe grandpa 🙂❤️
@emsdiy68572 жыл бұрын
Thank God I had to get the pure one this time cuz I couldn't find original
@jerichojohnson32195 ай бұрын
REFERENCE WATER: COUNTRY WELL WATER OR CITY CHLORINATE WATER OR GROCERY STORE WATER OR DISTILLED WATER?
@CleanSlateFarm5 ай бұрын
I use well water. It is very good water here. If you use chlorinated water let it sit for 24 hours, which kind of distills it...or so I'm told. Not sure of grocery store water water but look at the labels. Many bottled waters are "PURIFIED" meaning they highly filter it by reverse osmosis. Not my cup of tea. Dasani is the worst IMHO.
@jerichojohnson32195 ай бұрын
@@CleanSlateFarm -THXS FOR YOUR QUICK, HELPFUL RESPONSE !
@garypeddie98075 жыл бұрын
This was the first time I watched Clean Slate Farm video I like.
@CleanSlateFarm4 жыл бұрын
Gary Peddie Well be out of 140 or so ain’t bad I guess. You keep watching and I’ll keep trying. Deal?
@GreenWitch13 жыл бұрын
Yes, yes you can. I just did it. It’s a beautiful scoby 😊
@CleanSlateFarm3 жыл бұрын
That's right!! Good for you and thanks for watching.
@amygivens97724 жыл бұрын
Typically to make a traditional cup of tea you don't squeeze the tea bags - causes a bitter taste. However, not sure if that matters when making kombucha?
@CleanSlateFarm4 жыл бұрын
Amy Givens Hey Amy! I’m not sure if I does add a bitter taste. Maybe I should do an A/B test. Anybody out there know? Thanks for watching and the great comment.
@sherriristow3454 Жыл бұрын
I wanted to ask you or anyone have they ever made jun scoby and if so how did you do it its made with green tea and uses honey instead of cane sugar
@maricarol85 Жыл бұрын
Have never done that, but suppose if you could find an unflavored, unpasteurized commercial jun in the store you could use about the same process to grow a jun SCOBY pellicle. But using honey & green tea instead of white sugar & black tea.
@WoAnSa3 жыл бұрын
Yes.I grew scoby from store bought kombucha. Its is possible
@illSingMyHeartOut3 жыл бұрын
The grandpa I never had 😢 ♥️
@ssmith26083 жыл бұрын
Thanks great video😊. I'm in the UK so I guess it'll take longer to ferment here. Do you add anything to flavour your kombucha?
@CleanSlateFarm3 жыл бұрын
Yes we do. Currently we are stuck on cranberry...I want to do peach or mango next. Thanks for watching and commenting
@ssmith26083 жыл бұрын
@@CleanSlateFarm you added orange juice and you mentioned other fruit juices. Are they homemade juice, would supermarket juice be ok? What works well flavour wise, the best in your opinion ?
@lindsaywilliambrown8082 жыл бұрын
@@ssmith2608 Any shelf stable juice will behave just as sugar because pasteurization kills everything except the sugar in a juice. So if you want to use it as part of the food for the scoby in place of other sugar, you can do that. If you use fresh juice, bear in mind that depending on the quality of the juice it may react like people mentioned the turmeric does - naturally likes to kill off stuff it perceives as bad. Also bear in mind that almost no juice at the market is without synthetic pesticide elements, and we are pests :). Those compounds are neurological agents so you're giving the opportunity for that to get into your tea.
@ssmith26082 жыл бұрын
@@lindsaywilliambrown808 kool thanks 😊
@gaylenhoward76656 жыл бұрын
How much sugar do you add to your kombucha? It looked like about a cup for 8 cups liquid, but I am not sure.
@CleanSlateFarm6 жыл бұрын
Gaylen Howard I add about a cup or a little less. Maybe 3/4 cup. Seems to work either way. Thanks for commenting and watching!
@StellarixieАй бұрын
The 100% pure love really adds a kick
@danab33322 күн бұрын
Is store bought sweetened black tea ok to use or does it have to be fresh brewed?
@CleanSlateFarm20 күн бұрын
I would make it fresh to be on the safe side. Wouldn't want to wait a few days to find out it didn't work.
@jayashiaco94766 жыл бұрын
When creating a scoby from scratch this way, can you drink what's in the jar or do you remove the scoby after a week and start over to make Kombucha? Thank you.
@CleanSlateFarm6 жыл бұрын
You would need to do a secondary ferment on this tea. See my other video on how to do that. Drain some off and start a new batch with your scoby but keep some of the scoby tea to have as a place to store other scoby that you may grow.
@MindyourMatters Жыл бұрын
Thank you!
@adelegil82362 жыл бұрын
Thank you for this video ! C'est passionnant, j'ai hâte d'en faire moi-même :)
@CleanSlateFarm2 жыл бұрын
Merci! (Did I get that right?😉) Thank you for watching.
@bucksization4 жыл бұрын
h.ello, im partially sighted and need some adice. i also boiught shop komucha from health shop holland and barrett. i made the tea and put it in one large mason jar an small one. i notice some form of scoby on the bottom but its thin, have i done something wrong or shall iwait another 4 weeks to make 2months.? maybe i should get rid and start a fresh... ro do i have too much tea iin the jar?.. thank you...
@CleanSlateFarm4 жыл бұрын
If there is a small, thin scoby then you are probably okay...give it time. Remember, lower temperatures mean slower growth...higher temperatures mean faster growth. they grow best at about 70 degrees F. Keep me posted!
@soniahodge14227 жыл бұрын
Watching from New Zealand ,,is so interesting, I'm not sure if we have that kombacha brand available here ,,but I'm going to try this since it's coming into summer now,, the Scoby looks scary looking in some videos I've watched
@CleanSlateFarm7 жыл бұрын
Give it a go! Just make sure the kombucha you use has live cultures in it. Let me know how it comes out. Thanks for watching.
@faithman10007 жыл бұрын
Make sure the Kambucha says RAW on the label. I did it this way, and now working on my 4th batch. Yes, the SCOBY looks weird. Particularly early on, and all the bubbling , and foaming is taking place. Don't freak out. It's a good thing.
@MsMagick6 жыл бұрын
Remedy brand, available from Countdown supermarkets (and elsewhere) is unpasteurised, and their website gives directions on how to make a scoby from their brew. Or use the instructions here.
@pedrodomingo1806 жыл бұрын
Sonia hodge not a good idea to show your friends the scoby ,if you want them to try it
@soniahodge14226 жыл бұрын
Carol Smith thank you yes I got from countdown I checked the ingredients 👍thanks so much
@victorybeginsinthegarden6 жыл бұрын
That is not a s.c.o.b.y it is the mother or mushroom s.c.o.b.y refers to an action (verb) not a (noun) a s.c.o.b.y is not a thing I have watched several kombucha videos and everybody gets that wrong you do not need the gelatinous goo to make the drink just the starter fluid the mushroom that develops is a sign that the you are getting the reaction or fermentation that you want you do not need to keep a "scoby hotel" you need to keep is the starter liquid next time you make kombucha try it with out using the mushroom you will get the same result you can keep the starter fluid in an air tight bottle and from time to time add the tea and sugar mixture to it to keep the culture feed kind of like a sourdough culture
@CleanSlateFarm6 жыл бұрын
Technically you are 100% correct. Most people refer to the gelatinous blob, perhaps wrongly, as the SCOBY and it is indeed a mother just like a natural apple cider mother. All of the action of turning tea into kombucha is in the liquid, which is filled with the bacteria and yeasts as you state. The scoby is a by product of the process and I just proved that by starting a new batch with a starter liquid as I'm sure you and others have and guess what happened! A mother formed and it's getting bigger. Kombucha mother is, in my experience, an unavoidable result of the process. It's gonna happen. Because they have all the necessary bacteria and yeast it's just another convenient way to start a batch of booch. I don;t know how long it would last but you could put a cup or so in an airtight bottle and store it in the fridge to use later. As you know, fermentation slows considerably in cold so it could last a while. Maybe I'll do a test feeding one and not another to see what happens for a video. Now to find room in the fridge for this! Thanks for watching (and the idea) and pointing this out in your comment. Much appreciated.
@victorybeginsinthegarden5 жыл бұрын
@J Four like you last year I was new to kombucha so I read up on it and everyone regurgitated the same information on how to make it i was all set to go online and buy a $20 starter then i saw a video with a girl how made it with using a raw kombucha tea drink the plain kind that you buy at the store so i tried it that way and it worked the full process of the research that i did is hard to explain in writing but that is the general idea sometimes with health food marketing you have to be careful not to fall in to the trap kombucha is not anything special all it is fermented tea I have even made it with out a starter I takes longer but it still worked out the general info on how it is made worked for me but its just they way it is explained is wrong
@u238willy5 жыл бұрын
Sigh..... so much bullshit. jesus .. read people... why does the bacteria create a skin across the top? Which of the two are more aerobic? Which are more anaerobic? Why do they separate? Why do they connect? what product does one create as food for the other? THINK.
@joannathesinger7703 жыл бұрын
You know they sell Original GT which is unflavored, and THAT'S what you use to grow a scoby, not that Gingeraide flavored mess...
@CleanSlateFarm3 жыл бұрын
Yes. I know they sell unflavored. My point was that even though it's thought the ginger flavor won't work, it does. Not a fan of ginger booch myself. Thanks for watching.
@joannathesinger7703 жыл бұрын
@@CleanSlateFarm Not to worry...I won't be watching ANY more.
@GreenWitch13 жыл бұрын
@@joannathesinger770 😂
@jadabaudelaire1182 жыл бұрын
Thank you, friend! Today, using your method, I'll be making my first scoby!
@CleanSlateFarm2 жыл бұрын
Terrific! I'm starting a new one as well. I think my old one wore out if that is possible. We will find out though. Thanks for watching and commenting.
@skepticalgenious Жыл бұрын
Wow your garlic is epic. The way its drying I bet it has a long shelf life.
@CleanSlateFarm Жыл бұрын
Thanks. It lasts until about January. Wish it would be longer but.....
@jitimustain55417 ай бұрын
Do you have the link you can share to make pickles as you mentioned in this video ?
@CleanSlateFarm7 ай бұрын
Watch my vid "What is fermentation? What is pickling? Are they the same?" I'm wearing a wacky shirt in that one. I show how to ferment other things but the process is the same. Just use sliced cucumbers. Be careful on brine concentration. Shoot for 4% or so. A higher % makes crunchier pickles up to a point. Don't exceed 6%. If you need more help ask again. Thanks
@CleanSlateFarm7 ай бұрын
Also watch the salt video. Different salt measures differently. Important to know. Thanks again
@daeoable5 жыл бұрын
How long does it take before the scoby forms? Also can you drink it with this fermentation or should you ferment a second batch with the new scoby?
@CleanSlateFarm5 жыл бұрын
Thanks for watching. A scoby usually forms in about a week. Though that is very dependent on the temperature. A warmer environment speeds it up, cooler slows it down. As to drinking it before a second fermentation...I suppose you could but there would be no fizz. I always do a second fermentation and start a new batch with the scoby but you have made me wonder. Hmmm. I think I'll try my next batch without a 2nd fermentation to see if I like it. BTW did you know we have a podcast now? It's on iTunes and wherever you get your downloads. Thanks again! I hope that answers your question.
@daeoable5 жыл бұрын
Clean Slate Farm to thanks very much! I’m going to try this next week😊will check out the podcast!
@leslieinadress6 жыл бұрын
I just made mine and accidentally added a cup of sugar instead of half a cup. I did put a whole bottle plus half of a bottle of GT's Per 8 cups of tea. Do you think that's enough acid or should I start over?
@CleanSlateFarm6 жыл бұрын
From my experience a scoby has some wiggle room. My guess is this may come out okay. Just give it time and see what happens. If I read your note correctly you've basically doubled the sugar and starter kombucha? if so maybe trying to add more water and tea to double the whole shebang. Let me know what happens as I'm interested in the result.
@leslieinadress6 жыл бұрын
Clean Slate Farm. It looks ok so far. We shall see!
@rhyanhrayn4806 жыл бұрын
Great tutorial! Question : have you tried using a scobi culture for fermenting veritable ? . I was wanting to try thin carrot sticks , but figured you might have experimented already ?
@adelejones42065 ай бұрын
Could you use honey instead of sugar???
@CleanSlateFarm5 ай бұрын
I believe if you use honey it is called a Jun.
@zrosa62296 жыл бұрын
Love this
@CleanSlateFarm6 жыл бұрын
Zoraida Rosa thanks!
@AnimeShinigami134 жыл бұрын
do you know if herbs can be used in making this? I have a lovely lemon balm plant and a lovely horehound plant and I want something to soothe my asthma.
@CleanSlateFarm4 жыл бұрын
I've always read that you can't use herbal teas for kombucha...having said that I am person who doesn't always believe what I read. Short version...after some research it looks like you can. Here is a link to someone using lemon balm! Now I have to try this to see how it comes out. Let's bust some myths and try it! Thanks so much for commenting and letting me do a double take on herrbal "booch." steemit.com/homesteading/@thelaundrylady/kombucha-brewed-with-lemon-balm-herbal-tea-no-caffeine
@AnimeShinigami134 жыл бұрын
@@CleanSlateFarm try ginger root, i bought ginger lemon kombucha from "health-ade" brand. that stuff will put some hair on your chest. I used the last of the bottle of it i drank yesterday to start up a quart with green tea and wild peppermint I dehydrated. i have so much of the damn stuff and my throats been really irritated from my allergies lately. its bad here in western mass. high pollen count and humidity, and high heat in my area due to all the pavement around. I do know that cinnamon has a bad effect on bread yeast, so that one is right out for kombucha. I tried mixing it in once and the bread never rose. Did a science experiment too as a kid, made a culture in a petri dish in high school and spread a paste of cinnamon and water over it and it wiped the little buggers out. sharp clear line where it wiped them out.
@AnimeShinigami134 жыл бұрын
@@CleanSlateFarm oh yeah and the reason why i suggest ginger root is because its a natural anti inflammatory. but i've also seen apple and lime flavors too. i must imagine the apple stuff would be great if you can't get "things" moving in the bathroom. but kombucha is supposed to also help heal the intestines after an upset in either direction. i saw it in mother earth news.
@nancycastillo92414 жыл бұрын
How long it takes to see the secoby?
@CleanSlateFarm4 жыл бұрын
Depends on the temperature. Warmer temp the scoby will grow faster. Thanks for commenting and watching
@kathkwilts5 жыл бұрын
Don’t dilute your tea. Make it the night before so it can steep and cool naturally...
@CleanSlateFarm5 жыл бұрын
I'll give that a try on the next brew. Better taste? Thanks for watching
@DeborahRose28855 жыл бұрын
Do you leave it out on the counter? Or fridge
@kathkwilts5 жыл бұрын
@@DeborahRose2885 on the stove, actually... I boil an entire gallon of water, add 8 tea bags, cover and let sit overnight. In the morning, I remove the tea bags and add the sugar. Then I pour it into my gallon jar with the scoby and starter. Couldn't be simpler.
@DeborahRose28855 жыл бұрын
Ooh thank you this sounds so easy
@kathkwilts5 жыл бұрын
Clean Slate Farm yes much better taste and the scoby appreciates the tannins.
@Itsmeellee Жыл бұрын
Can you use flavored kombucha from the store?
@CleanSlateFarm Жыл бұрын
Definitely! Read on in the comments below. And the scoby is not the thing floating the top. That is actually the pellicle. The scoby is actually the whole liquid in the jar. Let me know how yours turned out! There is lots of good advice below.
@leighb90862 жыл бұрын
Can I use ginger kombucha?
@CleanSlateFarm2 жыл бұрын
Yes, absolutely. If you watch at the 1:50 mark I show how I used ginger.
@vivi87ification3 жыл бұрын
Nice vidéo but , sorry, my english is very bad and i don't understand😨...can you tell me how many time you let the préparation for see à scoby? Thank you if somebody can answer me 🙏
@CleanSlateFarm3 жыл бұрын
If you mean how many times can you use a scoby it will last forever unless you stop feeding it tea and sugar. Each time you make kombucha it will create a thin scoby on top so the scoby keeps growing. I hope that helps
@vivi87ification3 жыл бұрын
@@CleanSlateFarm thank you but not..i ask how many time you need to wait for have a scoby..To see the "birth" of the scoby. I started but I still have nothing. My house is not very hot. Thank you for your answer 🙏
@sidehustle24786 жыл бұрын
Where is the video. Is this it you talking with title screen up. ?
@teresitamadueno38076 жыл бұрын
I like your Chanel
@CleanSlateFarm6 жыл бұрын
Thanks! I'm glad you enjoy it.
@theresamccune18815 жыл бұрын
Does anyone know how to make kambucha without any storebought starter? How do I make my own from scratch starter?
@CleanSlateFarm5 жыл бұрын
Theresa McCune try kombucha kamp online to buy a scoby. Or ask around your local natural food store and maybe someone will share one
@BaronAshkenazy4 жыл бұрын
I may have missed it but how long should it stay in my cupboard to ferment before the finished kombucha is produced? I just literally started it 5 minutes ago. Thank you for sharing your video!
@CleanSlateFarm4 жыл бұрын
At 65 to 75 degrees it will take about a week or so. But...check it at 3 days and every day after to see how it's going. Warmer temps will finish faster than lower temps. It's done when you see a scoby on top. Should be about 1/8 inch or so thick. Thanks and keep me posted, I'll help you through.
@BaronAshkenazy4 жыл бұрын
Thank you for your quick reply! I noticed you didn't add cane sugar...others do. Is this optional with your recipe being that you already use partly store bought kombucha? Thanks again! I will check mine in 3 days! Can't wait to see the SCOBY form!
@BaronAshkenazy4 жыл бұрын
I played your video again, and realized you did add sugar! So, I added the sugar today, which is 4 days after I made it. Hopefully it still works. Lol
@DarrenLeung4 жыл бұрын
Step 1: skip first third of youtube video. Works every time.
@bettyadkisson16815 жыл бұрын
Can you use a lavender & watermelon kombucha mother.
@CleanSlateFarm5 жыл бұрын
I'm not sure. The watermelon would have some sugars to help the carbonation but I don't know about lavender. You'd probably have to add some sugar for the carbonation though. Thanks for commenting!
@janawall33062 жыл бұрын
What do you do after it has been sitting 4 days?
@CleanSlateFarm2 жыл бұрын
Make kombucha? Go for it if there's a scoby. If no scoby wait it out.
@janawall33062 жыл бұрын
@@CleanSlateFarm There's something dark in the bottom. What is that? Bubbles and globs are forming on the top. 🍾
@maricarol85 Жыл бұрын
Dark stuff on bottom is probably yeast, and totally normal.
@heyitsthatoneguy915 жыл бұрын
Another guy said he had problems with paper towels..he recommended cotton cloth...🤷🏻♂️
@CleanSlateFarm5 жыл бұрын
I've always used paper towel and never had a problem. I guess you should try both ways and see what works best for you. Let me know. Thanks for commenting and watching
@TC__-oq1mj4 жыл бұрын
Should I use cane or white sugar?
@CleanSlateFarm4 жыл бұрын
I use cane sugar.....and I don't know why this answer didn't send two weeks ago..sorry.
@lindsaywilliambrown8082 жыл бұрын
Just to clarify, white sugar is cane sugar. I'm guessing what may have been meant was whether to use refined or unrefined sugar. Refined will super charge it a bit in terms of growth pace, but unrefined will offer other phytonutrients and is much more whole of a food. For those neurologically sensitive to anything that has been heated to crystallization point, we can use honey, agave, maple syrup, or other syrup that agrees with your own body. The sugar in the video is definitely pure white cane sugar, so it is refined.
@muntahayacoub77245 жыл бұрын
Any up date? We need to see the results?
@CleanSlateFarm5 жыл бұрын
Yes you can. All my scobies are from a GT ginger starter.
@gaylenhoward76656 жыл бұрын
Unfortunately, the first batch I made grew mold. I am starting again, hopefully it will go better.
@CleanSlateFarm6 жыл бұрын
Let me know. I have a scoby that hasn't been fed for several weeks and will do a video on if it still lives...bwaaaahaaaahaaa
@stephenh73362 жыл бұрын
The only other person I've seen smart enough to just use a paper towel and can ring instead of buying all sorts of nonsense or constant burping a closed lid. ;)
@CleanSlateFarm2 жыл бұрын
Never stop trying new things and disregarding the norm...thanks for watching.
@jojowallace50986 жыл бұрын
Just what the doctor ordered! Thanks.
@CleanSlateFarm6 жыл бұрын
JoJo Wallace thanks! I love kombucha
@cindythomas6817 жыл бұрын
I've been trying to learn more about kombucha. I will have to start from scratch. Lol. Could you tell me the name brand you used from the store. I've heard there are good ones and bad ones. I just font know what kind to buy. Also, I didn't catch how long it takes to make the scoby. Thanks so much.
@CleanSlateFarm7 жыл бұрын
Cindy Thomas I used GT ginger flavor. I takes about or one or two weeks depending on the temperature. They grow faster in warmer temperatures. Thx for watching. Watch the other vids do more information
@thomasreedy47517 жыл бұрын
Cindy Thomas I just grew mine using GT original. I had a scoby in less than 20 days. I tried previously with a different flavored brand, with not much success. A lot of people say it can't be done since store bought kumbacha has been modified to curb alcohol content. But if you can find a good unflavored raw blend it is definitely do-able.
@tammy-lynnstewart56777 жыл бұрын
I grew one using GT's "Triology" & another using the original. Both made awesome scobys!
@CleanSlateFarm7 жыл бұрын
tammy blabla I think you can use almost any flavor and it’ll work. Thanks for the note!
@gregkisinger41836 жыл бұрын
How long do you need to store it to be ready to drink?
@CleanSlateFarm6 жыл бұрын
After you have a scoby you need to make the kombucha. Then it's a +/- a week or so depending on your taste.
@nikhilmalik626 жыл бұрын
im curious- this video demonstrates how to make the scoby, but then do you need to add the created scoby to another brew of tea and sugar, or do you just let it sit in the same jar for an additional 7-10 days after you see a decent scoby form?
@CleanSlateFarm6 жыл бұрын
Yes. Then you brew a tea and add the scoby. watch this video for how kzbin.info/www/bejne/mpmododjqKaNe68
@cheeny216 жыл бұрын
Clean Slate Farm ,
@walterconcrete50176 жыл бұрын
It’s pond scum,use an incubator, results will be more consistent
@u238willy5 жыл бұрын
Heat only increases growth and promotes mold/fungus growth. There's a happy medium. A/C'd homes diminish mold and fungus (though not entirely) and provide an ok growth environment. This is a #'s thing. If you're below 70F... then yes, you should keep it warmer. If you're above 80F, by all means keep it cooler to prevent fungi/mold. If you want fast drink production, and you can HEPA filter out the mold/fungus, then yes... 80F and above will help the yeast and acetobacter grow much faster and you can have kombucha in a matter of 3 days (some gentle agitation will help the bottom yeasts find new sugars/food).
@megg75585 жыл бұрын
don't use metal spoon ever. your starter fizzes because of the club soda in it.
@CleanSlateFarm5 жыл бұрын
I've never had a problem using a metal spoon. And I don't use club soda.
@GreenWitch13 жыл бұрын
That’s just an old wives tail. Nothing wrong with using a metal spoon. There’s no club soda in kombucha.
@jimbinger4 жыл бұрын
High energy. I admire when Trans-people come out. When is the baby due?
@CleanSlateFarm4 жыл бұрын
Jim Binger thanks. It was triplets. Curley, Larry, and Jim!
@bigcurtchop6 жыл бұрын
What store brand did you use for starter
@CleanSlateFarm6 жыл бұрын
GT...and it was ginger flavor. thanks for watching....let me know how yours comes out!
@kevinmc52493 жыл бұрын
Should have showed what happened
@aoiahiru6706 жыл бұрын
acetobacter!
@u238willy5 жыл бұрын
Finally! someone that knows.
@ayooberbagi62374 жыл бұрын
Semoga Allah mudahkan...saudaraku
@CleanSlateFarm4 жыл бұрын
jika itu Allah akan
@cenedraleaheldra52756 жыл бұрын
shoot you didnt say how much sugar. guessing 1 cup
@CleanSlateFarm6 жыл бұрын
One half cup. Let me know how it turns out.
@WholeBibleBelieverWoman5 жыл бұрын
Actually, he did say it -- very early in the video.
@Ftybr572 жыл бұрын
Yummy chlorine and fluoride in ice🙄🙄🙄🙄🙄
@CleanSlateFarm2 жыл бұрын
Nope. We are well with some of the best water I've ever tasted. NO chlorine of fluoride here. 185 feet deep. You would be hard pressed to find city water that is not chlorinated or fluoride laden. That's the facts though. And stay away from Dasani (purified from ??) and Poland Springs (draining aquifers and poor community neighbors).
@auntgranny6 жыл бұрын
I did
@danp12246 жыл бұрын
Me too and scoby is so slimy its hard to handle. Lol
@myphuongang42583 жыл бұрын
Chào
@CleanSlateFarm3 жыл бұрын
Yup!
@tamarahbernixe7 ай бұрын
After I do this can I drink the Koombucha, than take care of the Scooby
@CleanSlateFarm7 ай бұрын
You would need to do a second ferment in smaller bottles, 12-16 ounce. Keep at least one cup of the 1sr ferment to start a new batch. Search YT for second ferment. I don't have a video on that.