He Had Kombucha Questions...

Robert, is a local farmer at Rising Kale Farms that produces several products for the local market. Recently he started making Kombucha. He followed my instructions from my Kombucha video here on KZbin but wanted to chat in person to make sure he was doing it all correctly. Join us as we chat about the questions he has about making Kombucha.
My Original Kombucha Training Video:
How To Make Kombucha - First & Second Fermentation
• How To Make Kombucha -...
BUY GREENSTALK GARDENS:
greenstalkgard...
Use Coupon Code DADDYKIRBS to get up to $10 off!
BUY Garden Seeds!
survivalgarden...
Use Coupon Code DADDYKIRBS to get 10% off!
FEEL YOUR BEST... REDUCE OXIDATIVE STRESS!
Have you heard of Oxidative Stress? Oxidative Stress is the cellular damage caused by free radicals. It is a key contributor to the signs of aging. Reduce Oxidative Stress in your body visit daddykirbs.com... for more information.
SHOP AMAZON: amzn.to/2MTVpNm
PayPal: www.paypal.me/...
LET'S CONNECT
FACEBOOK! / daddykirbsfarm
INSTAGRAM! / daddykirbs
Patreon Co-producers ($50+):
___
Kristen Teeters
Liv
Patreon Associate Producers ($20-$49):
___
Sandy Yager
Ronald Woodruff
Luke Abbott
Carl Kirby
Patreon Sustainers ($10-$19):
___
Eva
Trish Weiner
Kjell Håvard Holand
John Hafenecker
Sweetie Berry
Lise Sørhøy
Øystein Holand
Patreon Creator Supports:
___
Killian Family Homestead - / @killian5207
Goodgame Bees - / @k5ata
Better Together Life - / bettertogetherlife
J&J Acres - / jandjacres
Huw's Nursery - / huwsnursery
Rob's Backyard Farming & Aquaponics - / bnbob01
Scott Mann - www.thepermacul...

[@w8n2xhl]

I can’t believe this video was a half hour long. I was thoroughly engrossed as if I were leaning up against the counter taking notes. GREAT VIDEO!

[@disaacfaddis734]

The thing that works good for me is that instead of cloth over my jars I use a coffee filter.

[@pookiesmamma]

I was just going to ask that question. I have tons of coffee filters.

[@lorirode-off]

And, they are so cheap!!

[@hennesseyme9112]

I am learning and trying to grow my first SCOBY. A lady said when she used cloth, she got mold, but never with a filter.

[@dirtanddiagnosis4638]

I love this! Maybe you should do more q&a teaching videos. This was a half hour jam packed with information! Great video

[@Nicky68Y]

NOOOOOO. For second fermentation you do NOT "drain it and strain it". You STIR it to ensure all the "yeast" also goes into the drink bottle to continue fermentation. Time 15:55.

[@kyleroberts7813]

YES MIX IT FOR EVEN CARBINATION

[@hennesseyme9112]

I see several people straining it and then adding their fruit.

[@insidekateskitchen]

Love this kind of video, going to others homesteads gives us a look at others who are on the same journey. Thanks Blake

[@daddykirbs]

Thanks Kate! It's truly my pleasure to share this content :)

[@LilyOfTheTower]

I'm super interested in going to the farmers market to see what this guy sells and I want to book him as my hairdresser!!!

[@Sheena7625]

I know!! Me too! 😄 I need to find where he’s at. I’m down for a road trip if I need to. 😆

[@brendakirk7250]

one of my favorite videos ever on Kombucha making. A few years ago I was making Kombucha and I think I was letting it ferment too long each time and making it too vinegary and I actually started having gut issues after drinking so much. I had “heart burn” so bad I went to the doctor thinking I really messed myself up. I stopped drinking it altogether. I recently starting thinking about trying again and decided I should not drink too much. Wish me luck.

[@jeanneleongmitchell1375]

It's been told not to drink kombucha (especially home brewed) all at times. Gradually increasing the amount. Different to commercially made kombucha

[@applegal3058]

I read you should drink a half to a cup at a time. So a 16 oz. bottle lasts me two days...a cup a day. I can drink more, but I think you gotta ease yourself into it because your digestive system needs to adjust to the bacteria and yeast, and their byproducts like acetic acid.

[@187fluffy187]

You can use stick on temperature scale, on your brewing vessels they are goood at reading average temperature

[@MuttonChops24]

This helped me a ton. Like this guy, i was under the impression that every batch you had to form a new scoby and then it was done. i didnt know that you use an already formed scoby. so basically every batch this guy made was only to grow a scoby and the liquid is undrinkable (unless you like drinking vinegar) and should only be used as starter liquid for the next batch

[@pamelaremme38]

I've seen so many people do a second ferment on their ORIGINAL scoby building batch. That is incorrect. You only use the liquid and scoby for your scoby second batch then you do a second fermentation.

[@lorrainerichardson3280]

Thank you, heaps of "I wonder if I'm doing this right?" questions answered.

[@oscarv473]

😂😂🤣🤣 my guy here trying to become kombucha’s Gordon Ramsay 😂😂🤣🤣🤣

[@patrogers2594]

Exactly!

[@kiltedgardener]

Great video Blake! I loved the Q&A with Robert. There was lots of good questions answered about the kombucha. Sharing Robert’s story was wonderful hope you have a wonderful day!

[@Haffy1952]

Awesome video Blake, I think you found that videographer you were looking for. She did a great job and this was one of my favorite and informational videos you have done so far

[@trishabrinkdesign]

Brilliant! Thanks for answering some of my questions. I think going to other homesteads is a wonderful idea....we all want to see how others are thriving, as well as knowing we are not alone in having “silly” questions😉

[@m1staack]

This was great! More of this. An q & a platform for a first time brewer is gold. More please 🖖

[@sandragulley7627]

I really enjoy watching your program And this one I have enjoyed more than any it has answered so many of my questions because I am at this stage of my first batch like him and was wondering why next you’ve answered so many of my questions thank you

[@nicolep2424]

Aaaaw poor guy got a dehydrated scoby

[@dl1000yb]

I think by adding the bit of kombucha to a new batch, you are changing the ph of the tea to help with the process.

[@ethanmyers6406]

The SCOBY stands for Symbiotic Culture of Bacteria and Yeast which is what is in the liquid. The pancake is not the scoby, that is the Pelliclle (pancake) which is not necessary at all to brew kombucha because all the magic is in the liquid. Many people just toss the Pelliclle (pancake) after it grows because it is not necessary only enough starter liquid. The Pelliclle is just a byproduct of making kombucha which is basically just cellulose which does not affect the fermentation.

[@TS-vr9of]

Great video. but Just a few comments. A little salt is fine for the kombucha, the citric Acid is the preservative that he needs to be careful with. A table spoon of that grated ginger per pint and he would be fine. Ya'll didn't really talk about ph. When your starting it helps to add distilled white vinegar into the tea until the ph gets bellow 4.5, this will prevent mold growth.

[@dl4608]

If you're adding a good starter in the right volume then you should be comfortably below pH 4.5 from the start anyway. If your starting pH is still above 4.5 even after adding 5-10% (by volume of your sweet tea) then your starter is too weak.

[@janawall3306]

Will ACV be ok? I just made some with not enough starter and I put 2 T. of ACV in it

[@OriginalDramagirl]

Great video ... all sorts of questions we beginners have are answered so clearly and patiently.

[@Michele31274]

Loved this vid!! 🧡Waiting to start making my own kombucha soon- My scoby will be here tomorrow!!! 😍

[@daddykirbs]

Yay! You can do this!

[@godsun316]

How have you been doing with it? I'm getting mine in today?

[@Michele31274]

Ronald Mason Sad to say I got nervous and threw the whole batch away! Everything was going great, a scoby formed at the top- I saw 2 fruit flies around and the dish towel, got nervous and trashed it all! 😔 Good luck in your Kombucha making! 😊

[@godsun316]

@@Michele31274 oh wow, thank you the reply. Mine has been gluing for a few days but still no scoby.

[@azzayagantulga812]

Hi, I enjoyed the Q&A video and got lot of my questions answered. Thank you!

[@KathyFitz123]

The scoby sinks when you put it in a jar where the liquid is warmer than the scoby. This happens because you create a sweet tea and don't let the tea get to room temperature.

[@kickinitwithkaren]

He's got a ton of interesting questions.

[@daddykirbs]

He's an interesting guy. I'll do more videos in the future showing his operation. It's pretty cool.

[@TwistedChains]

You can juice ginger root, turmeric root or other vegetables and fruits in a juicer (preferably a slow juicer) and then use that homemade juice in your kombucha. No need to use whole pieces that don't do much.

[@daddykirbs]

Do you have a preferred brand or type of juicer for this purpose?

[@MrsRealistic]

That's exactly what I do! I always add juiced ginger to my second ferment. I don't like it without the ginger taste, no matter what fruit I'm using. I juice it, then what is unused I put on the freezer in a glass bottle to thaw out for the next batch!

[@MrsRealistic]

@@daddykirbs I don't use anything fancy. I just have a Jack Lalane juicer I bought years ago 👍

[@jspr11432]

Great info, ty. And please do more Q&A. Love the format.

[@user-ft2zz3um6l]

It's interesting, how we, by default, can tell if fermented stuff, be it foods or drinks, has gone bad. It just smells wrong. And when its good, if you have ever had fermented stuff, you actually crave the stuff.

[@paulacampbell6683]

You can boil ginger with water and add some sugar to sweeten and add this to your kombucha. You will get a lot more ginger flavor!

[@princessperibanu380]

Hello! I had the same problem with getting a good flavour with Ginger. I found if you grate the Ginger instead of chopping it, the flavour definitely improves and is much stronger. As for your friend (Robert?) who's always thinking, thinking...well, think on this; check out Suzanne Lee, a designer who was on TedTalks and told of her experiences growing Kombucha in a tub and using the resulting HUGE scoby as a textile to make clothes! She's even thinking of using forms and producing chairs, etc. It's quite fascinating. If I wasn't such a klutz at technology, I'd leave you the link, but in lieu of that, here's the title on YT.."Suzanne Lee: Grow your own clothes". Keep thinking, thinking boys and girls...:))

[@karinwest919]

Total newbie to Kombucha but excited to get started, and this video was so helpful!! Thank you so much!

[@olivesINsweets]

This video is very informative. I’m learning how to make kombucha and love the whole process. My first one was so good! I’m starting my second batch, I’m so excited! Thank you for sharing your knowledge!

[@daddykirbs]

Glad it was helpful!

[@zenmattster441]

Great video. We all have the same questions. Suggestion: Let's just make it easy and call the liquid from the last batch that you add to the new batch Kombucha. You add the sweet black tea, water, scoby, and the kombucha from the last batch. Right? We're here to make kombucha. We just save some for the next batch.

[@sittieferland1331]

Finally a person that does very detailed instruction on making a batch of kombucha! Thank you! I'm brewing my first ever scoby, on the day 7 now, I already can see baby scoby with forming on the top, .2". I tasted this morning and a little vinegary but not uite sure what's the sweet spot there.. lol! I would like to keep them longer in the container, but not quite sure and scared that I might failed and kill the scoby if I keep them more than 8 days. Sorry newbie here. Thanks again.

[@patrogers2594]

He should start just like the rest of us do is to one gallon at a time. He would learn as he actually makes it one gallon at a time. I hear a salesman right there.

[@Watchingthesim]

Its really kombuca 101

[@justiceleague3000]

I'm surprised that this guy would jump straight into a fairly large scale kombucha production without learning everything about the process and practicing with one or two jars first. He seemed rather clueless. Very strange to me, but a very entertaining and informative video. Loved it.

[@Waspytcu]

He knew that scoby want. Could clearly see it

[@IBMikmaq]

feeeze the ginger and grade it with a small hole grader and use the graded ginger it will incorporate

[@FlowerPower1000]

Great info, keep up the good work 😊 Greetings from Greece!

[@shaniadelariarte5579]

For amost a month now i d been using kombucha VINEGRATES as a toner on my face . Its amazing result , my pigmentation / brown spots are lightened, my skin is so smooth and plump and glowing. I still keep hydrating my skin every night and everyday With SPF . In my experience i truly believe it works. Thumbs up to your video guys... Straith forward question and answer.

[@LilyOfTheTower]

Ooh I'm gonna try that! I have a gallon brewing. I've been wanting a better toner than my witch hazel which is kind of drying. Thanks for the tip :)

[@tonibercha7045]

This was so helpful!! I had many of the same questions. Thanks!

[@bm88880]

Awesome information 👍👍👍👍👍👍 great questions he asked for anyone who’s interested and just starting to make there own kombucha .

[@adrieanam8786]

Yes!!! I loved this!!

[@BigggRoss]

This was great a lot of questions answered for sure!'

[@jacklegminercanada3866]

It's a scoby doo mystery

[@muzza2323]

Thanks for the vid , so much info

[@georgiannalee1921]

I liked the idea of you going to others and answering their questions. I will try to make some. I have drank store bought and found too vinegary. I really enjoyed your sourkraght vid too.

[@daddykirbs]

I love sharing time with others. Maybe someday I'll be a much more confident "expert" so I can do more of this :)

[@gloriaroder3902]

If you need real ginger but real organic ginger root at the old food market wash ginger scrape with the back of the knife and grind in a blender with water strain and store in glass bottles and you have fresh ginger juice at all times you can add it to any thing very good.

[@andrewanderson6548]

The scobys the mother the liquids the starter guess you're confusing me so I'm going to settle it. The starter Shelby called drum roll please. The blood of the mother

[@winnersofchampions]

Thanks, that was very helpful. 🙏👍

[@Userxyz-z2d]

My SCOBY creates a gal of kombucha every 48 hrs

[@13crazydaze]

Look at his video! You’re doing everything on your own.

[@barbaradearman5438]

The scoby is the ‘mother.’

[@stephaniemair2869]

My first time I thought it tasted kinda like Apple cider

[@ελενημουτ]

Just call it starter , because it is starter

[@cadwyn8002]

Thank you great video, good information.

[@vitawest6437]

The best kombucha video I've seen so far as far as Q & A's

[@maryjohnson1604]

We don't like dehydrated scobes..they're better in a ziploc bag with a cup of that starter tea. $20.00 per bag sir.

[@leevandyke4562]

I'll put the juice of a lemon in my batches. It helps the ph, the citric acid helps the microbes in there

[@Lolo1130]

First stage or second?

[@flicksby3930]

That guy looks like Stanley Tucci from the Hunger Games. His demeanor is like him too.

[@walkertongdee]

it is not just the way it tastes LOl. The longer it brews the more probiotics and that's what you want. Try the vinegary one its better for you I don't drink that kombucha lite stuff why?

[@PatricesProjects]

Great video. I have never tried kombucha, but I am sure I would like it. Speaking of vinegar, lol, my first ever batch of Apple cider vinegar is ready to strain. It formed a decent mother/ scoby. I am pleased with the outcome. I watched several videos, including yours before starting, which was on Halloween.

[@PatricesProjects]

Can you use a scoby from cider vinegar to start kombucha?

[@TwistedChains]

Check out You Brew Kombucha on KZbin if you haven't. In my research, this channel and YBK are the best sources I've come across for making kombucha. What's great about YBK is that channel has basically broken things down to almost an exact science as what to do and what not to do in making kombucha. Anyways, to answer your question, according to YBK, it is recommended that you DON'T use cider vinegar scoby or anything vinegar because they are 2 different things; and if you want what's considered kombucha and not vinegar, you need to use a kombucha scoby. Also, it's probably a good idea to drink kombucha first and know you like it before making it... I recommend trying the GT's kombucha and evolution pure kombucha as 2 of the best kombucha brands I've tried, personally. Good luck!

[@PatricesProjects]

@@TwistedChains Thank you for all this info. Makes sense now to Not use a vinegar scoby for kombucha. I have been meaning to try Kombucha before attempting to make it. I just need to put it on my shopping list because it's not a regular grocery item, so I don't think about looking for it while shopping.

[@TwistedChains]

You're welcome! Yes, you have to try it... It will be your new favorite thing! I'm not even sure how I lived without it before, lol! If you buy a kombucha scoby online, and want to make sure it's going to be good, organic and hydrated, along with good strater tea, I recommend the Get Kombucha kit on Amazon. It's $40 for a little kit and a nice scoby. Again, good luck!

[@MrMeme50000]

Grate video 👍.

[@TimTurner115]

Great job.

[@janicedarmody6253]

Use those beautiful brown bottles for the hair dressing!

[@kateofee7216]

I have been trying to make my own Scoby from scratch from a plain bottle of kombucha. The good one, that everyone recommends to use when making your own scoby. I can’t remember the name now. My first batch I let it sit for about two-3 weeks. I saw activity on top with white fizzy (not furry) and when I slightly shock the jar it would dissipate. After about two-3 weeks I could not see a Scoby on top but figured it had sunk. The liquid was cloudy so I couldn’t see anything and just assumed it was there. After weeks I wanted to make a batch of kombucha prepared the new tea etc. and when I went to get the Scoby there was none in the jar. I was highly disappointed and tossed the whole jar of old tea out. It was rust in color at this point but nothing on top. Since I had made a new batch of tea, a gallon and had sweetened it I didn’t want to waste it so I had a second bottle of that plain kombucha and pour that into it just started a new batch. It has been a week and I still have no scoby yet, so was wondering what am I doing wrong? Could my tea be bad or could the kombucha liquid be bad. I use to make kombucha when I lived in FL and had no problem. I live in Texas now it’s just as hot, I don’t understand why I am having this problem. Please help?

[@TacklingTheGiants]

Make sure you're using organic tea and organic sugar because there could be pesticides that kill the good bacteria not allowing it to make the Scoby.

[@ERsavingLife]

Very detailed explanation. Good for people like me first time making a Kambucha. Thank you. By the way, how many tea bags i need for a gallon of water.?

[@ArthurSavage]

He uses 8 bags for a strong kombucha but others I know use 3-5.

[@dl4608]

The so-called starter IS the actual scoby - the culture lives in the liquid, not in the cellulose mat. The physical thing you see does nothing at all to cause fermentation, it is simply the product OF fermentation. This is why you can very easily "grow your own scoby" from a raw commercial kombucha, or from using some reserved liquid from a previous batch of your own, and why a new biofilm will form on the surface. Anyone selling a "dehydrated scoby" and claiming it can be used to brew kombucha is either knowingly engaging in fraud, or else knows absolutely nothing about brewing.

[@SraHermos]

Awesome interview thank you. I have a question. What happens if I didn't add enough water? I'm missing a quarter of water 😬

[@projetchalet]

vinegar... you mean acetic... ? You know that you can make it acidic, but not acetic ? ... but lactic. That taste freaking better.

[@rhondawinokurzew4071]

After ten days my kombucha had a lot of bubbles in it. Is that normal?

[@jeanneleongmitchell1375]

why would anyone sell you a dehydrated SCOBY??

[@hennesseyme9112]

That is a lot of stuff at the bottom of your bottle.

[@markagyei4451]

I suspect that salt may destroy the scoby

[@dipamonisut1670]

I make green tea and orthodox tea , it's organic . I have exort licence also . If you want to buy I will sell tea

[@kpattenvan]

We bought our scoby online and it was NOT dried. So he can sell them fresh too.

[@simplegrower5838]

Your first fermentation is too long. Try 7 days, then flavor it.

[@peggyr3862]

I got a new scoby in mail and put it in my jar with the sugared tea. It made a new scoby, the old one sunk. But, there are no bubbles and still just slightly sweet, but not much. Why isn't there any bubbles yet?? My old one always had signs of fermentation within a few days.

[@kaebean1808]

Thank you for the information! I learned I was going about my second fermentation all wrong. I am using flavored herbal teas for flavor and was using only a small amount of the SCOBY. My first batch is a week old and has been on the counter in our house that is between 75-78 degrees. I opened one today to test for fizziness and it is starting to fizz, but I also noticed that there was a pellicle on top. Is that OK?

[@timbrophy]

Look-up Mason Top Pickle Pipes. It’s a one-way gas escape top that is a better solution than cheese cloth.

[@Bear-cm1vl]

Maintaining the CO2 blanket on top of the fermenter and blocking out oxygen, makes alcohol and "hard tea". Kombucha is a two part primary fermentation process. The first part metabolizes sugars into alcohol and the second part metabolizes the alcohol and oxygen into acetic acid through acetobacters naturally in the mix.

[@stevensyrko7109]

you mentioned in the video, if you do 8-10 jars you will have that many SCOBYs. can you freeze the SCOBY if you start getting way too many?

[@daddykirbs]

My preferred method of dealing with an abundance of SCOBYs is to give them away to friends to share the joy of fermented beverages. If you must keep multiple SCOBYs then what I've experienced is that they love to be at room temperature in Kombucha vinegar. Some people call this a "SCOBY Hotel". I'll make a video about this.

[@yepnah3514]

that guy asks so many questions

[@rogerferrell861]

Its great strong with ginger secondferment is awsome

[@kickinitwithkaren]

Those bottles he uses are the ones I use for Beet Kvass.

[@TheKristenGibson]

What's beet kvass?

[@kickinitwithkaren]

@@TheKristenGibson What is beet kvass? It's a fermented beet juice, a probiotic liver tonic touted to be excellent for heart health, gut health also the, as Dr. Mercola says, "phytonutrients that give beets there deep crimson color also have powerful anti-cancer properties". It's an acquired taste but addictive in a good way. I have 2-4 oz a day and I have never felt better. Super good for the digestion and skin and liver and overall health.

[@marc-andremartineau5598]

Wow!!! nice video. thanks!!! :D

[@janawall3306]

My 2 kombucha scobies I'm growing from only store bought kombucha and tea have been sitting 7 days. Scobies are forming, but there looks to be dark matter in the bottoms of the jars. What is that?

[@gregorylawler5273]

ok thanks - can I replace black tea with green or Indian spice tea AND sugar with bio honey ?

[@BrianJMader-sz7jw]

I’d be curious to know what is better for your health water kefir or Kombucha? Water Kefir is easy to Make too

[@maryisokpehi5067]

Instead of using sugar can I use natural sweetener like monkfriut?

[@godsun316]

I saw in another video where they said it wouldn't work.

[@BorisGump]

for the second ferment, can I add a strawberry daiquiri flavour, rather than actual juice???

[@nopepper]

I believe it must have some sugar...otherwise you will not get the carbonation effect since the culture will not have anything to feed on

[@maryjohnson1604]

My brew takes 7 days and its done.

[@jportugaise]

Good video. If you do not drink coffee,, drinking too much kombucha may get you jittery or have heart palpitation. It happened to me so I can only drink 4 ounces a day max. I have a new batch that I did with a raspberry tea which does not have caffeine. it should be ready in 3 days.

[@maligna007]

you are not supposed to put steel objects on the kombucha, the scoby doesnt really like it!

[@medilation]

nope...this may confuse the novice

[@drewchamberlain6808]

Is a food grade stainless steel brew kettle a good vessel to use? Also is it important for the scoby to grow to cover the entire top of the batch to the size of the vessel?

[@pamelaremme38]

No metal

[@dl4608]

Perfectly fine. 316 is preferred, but 304 is no problem. Go to any quality brewing supplier and see what they have available, there are some high-quality products that will do the job very nicely. If you look at ones like SS Brewtech, they even have some lines specifically aimed at kombucha, but you can use a standard beer brew kettle, as the only difference is the custom lid for the kombucha ones. The people who are ideologically opposed to steel regardless of reality are generally the same people who think cellulose can cause fermentation (it cannot), and can be safely ignored. It absolutely MUST be food-grade stainless, but if it is, it's fine.

[@jamescarneal7818]

Are there any issues with using a coffee filter as the cover cloth for the fermentation jars?

[@natalialopes719]

I'm confused. If you need a starter liquid why do you need that solid scoby as well?

[@daddykirbs]

If you only have the starter liquid, then the brew will make it's own solid SCOBY or pellicle for itself. Giving it the SCOBY Pellicle to start with just helps give the brew a jump start on having the environment it wants and needs to succeed.

[@nopepper]

@@daddykirbs what if you don't have a starter tea... can you use vinegar with the scoby instead of starter tea?

[@VickiTakacs.]

Why would there be a scoby in the brown jars when they are for 2nd fermentation?

[@barbaradearman5438]

Because if you use a bit of fruit or fruit juice in your second ferment, it will produce a ‘baby’ scoby that you can grow it or toss it…I put them n my house plants.

[@lisy1511]

Hi. I would like to know if has Scoby a period of life time and dies, how long time is it good for reuse?

[@jaychaudhry5452]

I would say its probably best to either compost or discard your scoby after 10 uses.