Does SCOBY size matter in homemade kombucha?

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[@jbwjr54]

I started culturing mine in a 2 gallon jar, because at the time there were no 1 gallon jars available when I bought my several years ago. So my “SCOBY”, tends to be very large. I always use 2 cups of starter when making a new batch. When I get a bunch in my SCOBY hotel, I take the old ones and purée them and put them in a vinegar based salad dressing and get all the benefits of consuming the SCOBY. I know it may sound gross to most people, but try it it’s good and you would never know it is in your salad dressing. Just purée it up, mix with Apple cider vinegar, olive oil, minced garlic, salt, oregano, Dijon mustard. Here’s a recipe I use. FOR THE VINAIGRETTE: 2 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon Dijon mustard 1/4 cup good red wine vinegar or apple cider or any vinegar 1/2 cup good olive oil 1/2 teaspoon freshly ground black pepper 1/4 of a SCOBY. Next, make the vinaigrette: Place the garlic, oregano, mustard, and vinegar in a small bowl and whisk together. Whisking constantly, slowly add the olive oil to make an emulsion. Add 1 teaspoon of salt and the pepper and taste for seasoning. Let me know how you like or even if you didn’t. Cheers! Love your videos.

[@isagoldfield7393]

Thanks so much for the recipe😻🏂

[@wanyeng]

Thanks for sharing! Have not tried making vinegrette with it. I cut up mine into tiny pieces and make a quickbread with it. Replace yoghurt or sour cream with kombucha and pellicle.

[@kathleenschlecht3371]

I do the same thing I also add Turmeric. I also use the Pellicles with Fruit, ferment for 3 months. Then combine with Agar Agar (a type of Seaweed) to make Candy gummies style. 🥰, Kathleen Schlecht

[@JesusChrist-kt8vj]

Why not make more kombucha in your big vessel? Just double up!

[@amandal5696]

Saved this! Thank you!! ❤

[@rogerferrell861]

I have made it with the left overs from store bought bottles after they set out for a while they get loogys in the bottom didn't use anything eles no liquid at all and I grew a beautiful scoby from loogys

[@hennesseyme9112]

It does! I found out the hard way. I started brewing by putting my scoby and liquid in 4 cups of sweet tea and then a few days later add 8 cups of water. I ordered a Jun scoby from Amazon and the scoby was thin, small and had a little tea. I followed the directions and that tiny thing did not work so I ended up throwing away everything which is a waste of money. Always let your tiny scoby and tea sit in four cups of sweetened tea for a few days before you start brewing. It will give the tea time to start changing and getting more stronger starter tea. This technique has not failed me.

[@LeandroAnjosSantos]

Thank you for the videos… I’m learning a lot here.

[@susanjane8020]

You are spectacular. I have learned so much from you. I have rewatched all of your KZbin posts many times. One gallon is in my fridge now and YUMMY. I now have 5 gallon bottles going now. All are 3.00 ph. Day 6 fermenting now. QUESTION: will it go lower? And tested today at 3.00 again. Should I test them again ? My 2 scoby hotels are also 3.00 . Plan on making black raspberry next - with added sugar. THANK YOU. I am a retired RN so know ph.

[@Kim-th3li]

I’ve been wondering where you got the clothes that go over the jugs for the longest 😂 I have mine out and would like them to look kinda cute ☺️

[@thegreatballplayer1]

I used a full bottle of Synergy pure in my gallon of sweet tea. More can't hurt right?

[@kisa4414]

Hi, So my sister gave me a scoby but it's really fine (baby scoby) will it work for making kombucha?

[@junelune2344]

I've been following your channel and I have a question about scoby hotel how often do I feed my scobys ? And thanks for all the info I'm going to order you book.

[@YouBrewKombucha]

George knows what’s up!!

[@Kaiproductions-tl6ox]

Can I cut my scoby in half?

[@normalizedaudio2481]

You can cook up the SCOBY. It's kind of like squid or octopus.

[@kathleenschlecht3371]

Now I never thought of Cooking it. 🥰

[@justins5225]

Grilled marinated scoby? That's an Interesting idea. Vegan squid 🐙 never tried but curious 🧐

[@hennesseyme9112]

Recipe please? I actually saw someone cut theirs up like sushi and made rolls with it.

[@7franny7]

I only put 1 cup (250ml) second batch and it was fine. No difference imo. Second time I added 2 cups and we shall see how it goes. ❤️

[@Arek.Arkadiusz]

In most cases, both work - more tea can just speed-up the process. The only exception is when you have low temperature at home - then less thea might be the cause of mold in your kombucha. So more tea just help you yo prevent any surprises. :P

[@jakubeuro8074]

So how much % of starter tea should I use i regard to my sweet tea? 10%? 20%?

[@Larry30102]

A pH meter is ~$10 on Amazon. So for me, taste and pH dictates quality.

[@Larry30102]

@@georgepagakis9854 Thanks for the info. For me, for home use it’s not that big of deal.

[@BigNate215]

Is it wierd to used my sode stream to carbonate my kombucha. My second fermentation never carbonates like i want it to so usually after day 3 of second ferm. I just soda stream the rest

[@jbwjr54]

I had that issue too. Try opening all your bottles, after the second bottled fermentation, and recap them and put them back in the fridge for a few days. That should help. Sometimes it just helps the bottles “breathe” for lack of a better term and give the bacteria some more time to eat the sugars from whatever you used to flavor. Let us know if that works.😁

[@jonetteanderson9618]

I add sugar (make simple syrups to flavor my Booch) after I bottle and that helps with carbonation. My bottled Booch need burped (allow some gas to escape) daily.

[@kathleenschlecht3371]

I add Ginger and or Ceylon Cinnamon it increases the fizziness. And putting Bucha in Swing Top bottles. Easier to burp them. 🥰

[@peggyr3862]

Mine came with about 2 tbsp or less and it worked okay.

[@guy.incognito]

I have the opposite question. Can there be too much SCOBY? That thing is pretty big now. I don't want to throw half of it in the garbage, so all of it goes into the next batch. Can that become a problem? I know I can make a "SCOBY hotel", but then I'll have to sacrifice some kombucha tea ;)

[@nancyarchibald9095]

*You can pull them apart, cut them into pieces, whatever...,

[@mfernando8254]

Compost it, the worms absolutely love it. It dig a hole in the ground and put it there.

[@CS-sh7fb]

@@mfernando8254 that’s an amazing idea!

[@kathleenschlecht3371]

Your on the right track. You can share the Pellicles, or make healthier Candies with Agar Agar (a type of Seaweed). 🥰

[@l3sunnysideup23]

Ive read you can also use them as a face masks.

[@AA-gw6wd]

It’s not the size of the scoby it’s the motion in the the hotel.

[@kathleenschlecht3371]

Oops, I meant to say after I Cold Brew Tea for 3 days, then I remove tea. ♥️💗♥️

[@JayneEG4]

How do I stop my scoby's from sticking together in my 'nursery' jar please

[@YouBrewKombucha]

Not sure! We have always dealt with the stickiness

[@Arek.Arkadiusz]

First of all - the cellulose doesn't do anything. It' the product, not the producent. The only thing the cellulose does is hold the liquid with becateria, so the size does matter, because the bigger the cellulose, the more tea it holds inside.

[@CodeCoaches]

Hi there i am enjoying your video. One quick question - can I use beet sugar to brew Kombucha?

[@BigNate215]

Thats a good question 🤔

[@kathleenschlecht3371]

Beet sugar can be done, I personally love using Raw Cane Jaggery, and a added pre-biotic called Yacon Syrup. 🥰, Kathleen Schlecht

[@CodeCoaches]

@@kathleenschlecht3371 Thank you! I just switched my sugar to Beet sugar, so i will try to use it for the next batch

[@zurushi]

You can. But considered most beet sugar nowadays are GMO so it might affect the health of Scoby

[@flaviuspeterlopes1665]

Hey, is there a way to pasturize our homemade Kombucha ?

[@KatieJane31]

That would kill everything in it, which would take all the health benefits away.

[@YouBrewKombucha]

Katie is correct :)

[@BabyFlickBuster]

oui