How I Take A Long Break From Brewing Kombucha - The Total Neglect Method

[@patrick_see]

Crushing it on the editing! Great video

[@preservingtoday]

Appreciate it!! I can learn new things, whooo!

[@juliebelanger8878]

Nice to hear approval of the neglect! haha I was wondering if using the acidic/vinegary was to far gone to make new kombucha, but from what I understand after a few batch it will be good again :)

[@juliebelanger8878]

PS: I found your channel while searching for a recipe for honey fermented cranberries, I'm trying it at the moment!

[@preservingtoday]

LOL, thank you! Yes, I use it and the first batch back is drinkable and after a couple it’s perfect again.

[@preservingtoday]

Awesome. Glad you found me. I hope you love the cranberries as much as I do!

[@willowwhyte1104]

YES! Thank you for all the great info!❤

[@preservingtoday]

Glad you found this helpful. :)

[@willowwhyte1104]

@@preservingtoday Now I need to find the time to watch ALL your videos!🥰 I’ll be in touch I’m sure.😄

[@suzyb.6234]

I keep my scoby hotel in my dark pantry, but it got green mold all over the top. It got moldy in just a few weeks. ??? 😢 I live in Florida and my house temp is 78.

[@suzyb.6234]

You answered my question later in the video. It must have dried out on top. Thanks!

[@preservingtoday]

That’s so warm! It’s hard for me to imagine. :) The total neglect method :) will be riskier at that temperature. Thanks for watching the whole video! In that environment you’re more likely to have evaporation. Check on it periodically and top it off with more sweet tea and push your SCOBY’s back down under the liquid about once a month and that would probably work.

[@suzyb.6234]

Ok, thank you so much. Love your channel!

[@terrietanner8503]

Would it help to use a glass fermentation weight to hold the SCOBY down?

[@preservingtoday]

@@terrietanner8503 Good thinking, but no weight is needed. SCOBY’s prefer to float right around the surface undisturbed.