How to Know When Your Kombucha is Done/Ready to Bottle

[@GUACHARN]

You have got to be the BEST explainer when it comes to these videos. I'm so glad I found this channel. Great job and thank you!!!!

[@realgenjutsu8181]

I tasted my 1st Kombucha brew today, and it was a lil too vinegary. And this was after only 6 days of fermentation. My diagnosis is that temperature heavily determines how long you ferment,cos where I am is quite a hot area. So I immediately started another batch and my plan is to taste test after 3 or 4 days.

[@abigailaguilar7207]

YASSS my batch came out awesome never have to buy another bottle again XD !!!

[@polsondemott16]

You are so adorable and thorough and thoughtful. It's obvious you are a passionate expert, and put a ton of work into these videos! I haven't made my first kombucha yet, but I'm so excited to try, and thankful to have you guiding me along the way.

[@nene25138]

Your channel is ridiculously helpful and to the point!

[@deinacayten6610]

I'm on day 7 of my very 1st. brew. so excited to try my Kombucha. thank you for your videos!

[@jedwardoo]

Deina Cayten how’d it go? I’m still on the fence on starting my first. 😊

[@joshledford7576]

Your the Queen of Kombuch!! Thanks for knowledge your my final authority on all things kombucha!

[@nicolep2424]

Bottling for secondary ferment a today!!!! Gonna try *watermelon jalapeno lime*, *carrot tumeric ginger black peppercorn*, * mango*, *ginger lemon*, and *lavender*......cuz that's what I have at home. 3 gallons and two more on the way and it can't happen soon enough!❤️❤️ edit.....was way too ambitious as usual. The blueberry I used blueberry jam and it came out way too sweet. The mango was good, I didn't like the mango jalapeño even though I love both, the ginger lemon was really good, and I didn't try any of the others yet! I let it go too long, because it was vinegary. Still delicious diluted with water but I think I will try less tea bags with more starter scobys or juice, so I can do a faster ferment with less tea taste. Does that make sense, or would I be wrong to try that? Cmon, I have ten more gallons going! Lol...but seriously, I have ten more gallons going. The taste right now is starting to get a slight tartness, and great flavor, but I can still taste the "sweet tea taste", but it's sweetness is ready to bottle. What should I do? Lastb time I waited till all the tea taste was gone to second ferment, but by that time it was a lil too tart!

[@HosCreates]

I've been told by my friend to not to use any plastic for mixing,touching or holding the scoby etc because the porousness of the plastic and acidity breaking down the plastic- The best things to use is glass ,metal and wood. I've also been told that clean washed well dried hands are important to not introduce germs and tap water that has bleach treatment that could harm your scoby.. . What are your thoughts?.

[@wanderingteaapprentice]

Thank you, your videos are so helpful.

[@williamkreth]

Such helpful videos thanks

[@sarahaccardi]

You said up to 7 days with no scoby, how long is first ferment with a previous scoby? Does the time shorten with thicker scobies?

[@1d4a]

Great series. Thanks for this.

[@terraflops]

I was scared to try it but my very first batch was sweet. I followed mostly your step 1 recipe, success. YASS Queen !

[@christinecool5577]

I’m new to match my own kombucha. I’m always trying to be proactive and think ahead what do I do if I’m gonna be away on vacation or would like to take a break from making kombucha because I have plenty already made in bottled up? Any suggestions and help would be greatly appreciated. Thank you so much for making these Informative videos they’ve been a huge help.

[@dennyramos1716]

Love watching your videos! I used to make kombucha some 25 years ago and loved it, but stopped after about a year. I am wanting to start again. However, I am concerned about what effect kombucha has on people with type 2 diabetes, as I am borderline diabetic now. Anyone have info.?

[@YouBrewKombucha]

It's hard to advise, since everyone's bodies and health are totally different. I'm not a medical professional in any way, but you can read my perspective on it here if you're interested: www.youbrewkombucha.com/how-much-kombucha-drink -- you can jump down to my section called "If you're diabetic..."

[@whitevoodooman7276]

look into robert morse fruit my friend x

[@ShalomDome]

you rock, these videos are amazing

[@nursingsister100]

Great videos.I want to drink it after 1st fermentation, how do I store it.

[@mrzif0013]

Do you recommend eating scoby?

[@catajones-yl5eb]

Excellent ❤

[@viskasacija]

Thanks for.your videos. Probably best advice / instructions on KZbin! I have a question. My kombucha tastes ready to be bottled but new scoby is only thin layer like 2mm and still hasn't fully covered the surface. Am I still ok to go ahead and bottle ?

[@diegogimenez302]

Great video! Is it possible to see dark green dots at the bottom stuck to the scoby? I'm wondering if that's yeast or mold

[@jocelynrivero5647]

Thank u for sharing

[@quin1985]

Is it okay to stop it at day 3? I like the taste and I dont really like the tanginess to be stronger than it already is. Its also my first ever batch and I added a lot of the starter

[@lucasalleman6948]

I actually burst out laughing when u said “there’s a thief in the house”. Thanks!! :)

[@yalayolo9974]

no.

[@AngrySnowman]

it also depends on how big is ur scoby and what vessel do you use, i mean it may be done by 2 days if you using 1 liter vessel and may be 10 days if you using 5 litres, you ask how to know it i say just try a little every day until you like it))

[@annna61]

Mine was taking too long even with strong 2 cups of starter tea, scoby, and hot weather. The temperature is always 29-30°c. Today is the 18th day of fermenting and I was expecting it to be done by only 10 days! I tasted it earlier and it has a vinegar like taste and kick already but still sweet. Will ferment it for maybe 5 more days. But I love the look of the pellicle at the top, smooth clean and jelly like! Hope my 2nd batch will ferment faster. I was wondering what's taking my kombucha so long to ferment? Maybe because I keep disturb mine whenever I taste it? Does disturbing the kombucha slow it's fermenting time? I insert a straw just like you did when tastinf and I always accidentally giving it a slights stir whenever I do that because the jar is too big and it's hard to get my hands inside with the straw.

[@mennene9690]

Thank you so much

[@iahatara6112]

Thank you ❤

[@6inthestix]

So excited! Now the waiting game!!

[@SN-qu2gz]

I enjoyed this KZbin. Kombucha master!

[@susancrowe3999]

S Naas this same comment is getting old.

[@mojeaux13]

Could a hydrometer be used to effectively see if your Kombucha has finished fermenting? By possibly taking a reading at the start and after 7 days for comparison? I'm new to Kombucha and your videos have been very helpful.

[@annablake977]

Hi, can I use the liquid that I first made my scoby in as starter tea for a batch of kombucha? Thanks ☺️

[@che2re2le]

I think so - my kit advises keeping about 125ml of your pre-bottled kombucha brew to keep your scoby in.

[@karenfalbo5436]

I’m a new brewer. My first ferment has been going 2 weeks and still tastes a little sweet. No mold on scoby, but it gets chilly at night in northeast, and we keep thermostat at 62. However, it never actually gets down to 62 in the house or the basement, where kombucha is. Does this sound right to you???

[@kebecois71]

thx for the vidéos !

[@mio.giardino]

If you bottle it on the sweeter side would that equate to better fizz on the second fermentation if you wanted to flavour it with a non sweet taste such as fresh ginger?

[@YouBrewKombucha]

Mio Giardino Yes, but you may still need to add a bit of extra sugar to help bump up the carbonation further. You can trial and error it to play around with the timing that works best for you. 😊

[@mio.giardino]

Thank you! 😊 You are one of my favourite KZbin people and your videos are lovely to watch & full of useful information.

[@santiagobonilla2509]

Thank you for all the information! after 3 -5 my kombucha starts showing turbidity. At day 9 turbidity is still the same. my home temperature is about 68. Appreciate your help

[@jessicarainbow6376]

Hello, I’m wondering if its normal to get carbonation in the first fermentation? The last two batches have had carbonation which I didn’t thing was supposed to happen. If this is not normal, what could I be doing wrong?

[@bradbaker5707]

How sweet should it be at the end of the first ferment? Mine was still fairly sweet after 10 days and I bottled it. I didn't even think to taste it lol.

[@김도현-j3e7r]

Hello. This is tvN, a Korean broadcasting station. I'd like to use the video for the contents of the Kompucha. I'll indicate the source of the video. Can I use it.

[@honeyMelonnnn]

Hey! My kombucha tastes a bit oddly bitter and yeasty (also sour of course). should this be the case?

[@amanofcultur9903]

Too much tea maybe

[@512saints]

Look at pictures of kahm yeast and make sure you don't have that growing if so have to throw it out 😢

[@kathkwilts]

PH is not an indication of when your kombucha is ready to bottle. However, I would NOT bottle a batch that has a PH above 3.6 or so, as it's not yet acidic enough to be shelf stable.

[@Carmen-nr1uz]

My SCOBY is really thick, can I cut it in half and use it for another batch, will it grow into a circle again?

[@gregoirechevallier9758]

hey, I was wandering if you put less sugar in your kombucha will the F1 takes less time to ferment and have the good acid/bitter taste we like of the kombucha ? If you want to ferment your F1 for 6 to 7 days max for instance. Maybe can place also in a warmer place ? ps : saw your website - really good - congrats for the video of you in the media ! keep it up :)

[@brendacrum2388]

I've never had a jar go bad easy to make start tasting on day 5 the hotter the weather the sooner it will be done

[@1960genius]

I am a first time brewer! Thank you for all of your informative videos. I am on day 8 of the first fermentation. There is still no new scoby. Should I be worried? Thank you!

[@YouBrewKombucha]

Hi there, not to worry! Sometimes, batches don’t produce a new scoby, at all but as long as it's getting more acidic over time, it’s fine. Just make sure you base your doneness on how it tastes, since scoby growth isn’t the best indicator. Hope that helps!

[@1960genius]

you are the best! Thank you so much for responding so soon. Love your videos!!!

[@Lala-ug2yc]

1960genius it might be starving? Did you put enough sugar for it to feed off of?

[@Robert-Herman]

Can I use a hydrometer? It can tell the "sweetness' of the brew and alcohol content. I am thinking about using it until I get the knack of tasting. In New York any beverage over 0.5% is considered an alcoholic beverage.

[@emceeunderdogrising]

A more acidic end product would have far more probiotic content right? I've always preferred a really dry well carbonated kombucha.

[@jackierobinson7991]

Is it safe for diabetics

[@narellecooper3166]

What if my brew is alittle fizzy what does this mean?

[@yaddayadda....9080]

Thts what happened to mine it’s fizzy when I came to bottle it 🙈...

[@ruffles4scruffles]

My 1st fermentation took over a month. Is that bad?

[@YouBrewKombucha]

Nope, as long as it's acidifying, that's fine. There are a lot of variables that can affect how long it takes for your brew to get to the level of acidity you like. :)

[@yaddayadda....9080]

I left mine for two weeks and I have come to bottle it and it’s already fizzy is that ok??... cause most ppl tell me it should be flat 🙈... my first two batches where flat but this one is already fizzy...

[@sashac5359]

What if it tastes watery?

[@curlyqs100]

Can I leave it fermenting 15 days? Going on vacation and can't bottle till I return. Not sure what to do. Help?

[@YouBrewKombucha]

You can just leave it as it is -- it'll continue to get acidic, so if it's too sour when you get back, you can dilute it with more sweet tea or with fruit juice until the flavor is where you want it. Then bottle that. :)

[@karibryant4258]

What happens if you do use a baby scoby from a bottle of flavored kombucha?

[@YouBrewKombucha]

Kari Greer it May turn out fine but flavorings can actually weaken and degrade your scoby over time, making it more prone to mold, imbalances or carbonation issues. If it tastes fine and isn’t moldy, you’re probably ok. Just try to avoid it in the future.

[@jewelciappio2878]

I have done this and it does take longer on the first batch to form a full scoby, but it works after that without a doubt.

[@armondo22]

My brews seem to be taking longer... my last batch took almost 4 weeks, I boil it down due to the change in season...

[@KiwiHorseProductions]

Does the alcohol content get higher the longer you let it ferment? As in, the more vinegar-like it tastes, the higher the alcohol content is?

[@katerimilan-martin9441]

What if it's sour/bitter?

[@ελενημουτ]

In two days maximum (first fermentation) the taste is almost like vinegar! Is my scoby "strong" ? Is my tea little for the scoby? Does it needs more sugar? 1 litre tea .2 ts sugar

[@waldomouserd2830]

The less tea you use the faster the process. So don’t worry you are doing everything right, 2 days is usually how long it takes for 1 litre.

[@ελενημουτ]

@@waldomouserd2830 thank you for the answer

[@ryanc3001]

Can't your check the specific gravity for sugar and the pH for acidity?

[@YouBrewKombucha]

You could give it a shot -- i've heard mixed accounts on whether/not measuring specific gravity works well for kombucha because the instruments may get thrown off by the acidity. But I've been meaning to get a kit and try it out for myself. You can check out my video + write up pH here: www.youbrewkombucha.com/kombucha-ph

[@levicravens5428]

Can i f2 with only sugar...

[@Handlesarereallystupid]

You can f2 just as it is, nothing added. If you can taste to your perfect taste during f1 then all you have to do is bottle for f1.

[@emastanton9199]

I took the transparent film off of my ferment after 4 days. I thought it was keeping the air out. But then I found out it was probably a baby scoby forming. Will the fact that I removed it affect my fermentation? Will it take longer now? Will it form another baby?

[@512saints]

It might be a little slower but most of the SCOBY is in the liquid so you'll be fine. And yes another will form

[@hc2071]

First brew, day 9, new Scoby that's definitely grown wider & with a nice size baby on the top layer. It tastes slightly sweet, but has endured several temperature fluctuations that are unfortunately out of my control. It's ranged 72-88 degrees these first 9 days. I try to offset the lower temperatures with a heat wrap around the top of the glass jar. The batch smells like yeast. Is it possible it can balance still balance out the bacteria with longer brewing & also, there is no fizz, barely any bubbles. Is that normal? I bought a room darkening curtain to protect it from sunlight. I have very few options that are close to an outlet. Can you help me understand what's normal? Maybe it will take longer to brew this first time around? By the way, thank you for your detailed yet to the point videos!

[@MrAmk3rd]

You brew, thanks for all the great info. I've made several batches now and have found that FB done at 7 days for me. I've bottled for SB. I've had to go back to store brand till I can figure out how to control the yeast. My bottles had a negative effect on my body. I ached in my lower back and discovered possibly to much yeast. I stopped drinking my brew and went back to bought bottles, pain gone. Advise on how to limit the yeast growth? Thanks bunch.

[@ericcarve4476]

Art Kelly this is a reply to a year old question, but did you solve your yeast issues in your brew. I had read that having a heating mat under the brew vessel could lead to a yeast imbalance, and just was curious if you had something like that going on.

[@simonlachaine4881]

The best way is by testing the ph with a good phmeter100$+(not the stripe). Ph of 3.5 give a sweet kombucha. 3.3 and 3.2 gonna be more acidic like most of people like it. Above this it's more like a vinegar and won't taste good. This is how commercial brewer do to alway have the same taste batch after batch. Also, they don't even use the scoby it's useless. It's like a urban legend that people perpetuate. All the culture and yeast that you need to start a batch are in the ''starter''. And no it's not gonna be faster with a scoby. Make some test just mix an old batch of kombucha well (the top of the liquid have to mix with the bottom) and put 10 to 20% of this starter in your new batch. No scoby needed you can throw it in garbage..

[@dorothytingen3267]

My first and second fermentation when well. When I opened the first refrigerated bottle to taste, it fizzed all over the place. I lost some:( What do I need to do to prevent this? My 32 oz bottles were full with tea, strawberry and ginger puree plus organic cane sugar. Was my first fermentation too strong? It tastes perfect, maybe a tad more sugar next time. TIA

[@angiecontreras9781]

I've been told that Ginger can speed up your fermentation. I used a small piece in my first batch (2nd fermentation) and every bottle spewed when opened.

[@juliakay2066]

Leave more space in the bottle.

[@tobibatiste7859]

Leave more space in bottle, use less sugar as that is what creates C02, keep bottles nice and chilled so they hold onto C02 better.

[@suzyb.6234]

I saw another youtuber place the snap top bottle into a large bowl before he opened the bottle to catch any of the spillover and then simply poured it back in the bottle when the fizz ceased.

[@juliross7125]

Do I need to divide my scooby after I finish my first fermentation? I don't have anybody to give my new scooby.

[@CoeyThomas]

Yes. Divide and store in "the hotel" if not using for a new batch.

[@fatmaalwi1272]

I have used honey instead of sugar. Have I spoiled the scooby

[@hectorminator89]

Why the hell did you do that dummy?

[@kyliefan7]

My batches are never done at day 7....I live in Ohio...where do you live? When in the summer I keep it outside in our sunroom but it still takes 14 days before I even start tasting it....CB method now that’s when I taste at 7 days.

[@YouBrewKombucha]

Matt Barnes I live in Southern California so our temperatures are always pretty moderate. But I think the key to how fast my kombucha ferments is the amount and strength of starter tea I use. If you watch my video on building a scoby hotel, I have hotels with the sole purpose of creating really acidic kombucha vinegar which I use as super strong starter tea. It gives me the flexibility of stopping/starting new brews on my schedule and gives me an endless supply of strong starter tea which I think is the reason why I’ve never encountered mold and have never needed to resort to using vinegar as a souring agent. 😊

[@quincymb8576]

I live in Canada where it is COLD for 5 months of the year. Winter right now, and if we use a bit more starter liquid, we try to get our batches turning over every 3 or 4 days and its doable. Kombucha is a very dynamic drink, and I find it interesting how much there is to fiddle with in the process. In this case using more of the previous batch in the next one. Sometimes if we drink too much from the finished batch then the next one is slow to ferment (5-6 days) and then everyone here is grumpy...

[@cuppajoylady]

10 days & no bubbles yet. What could be going on? It's still sweet.

[@FilipeGMusic]

12 days and same here

[@notrealgerard]

@@FilipeGMusic did you ever figure out what was going on with your brew? Mine is still sweet to and no bubbles

[@kevincosmicomusic]

Depends on temperature and the climate your in. Mine is day 8 and still too sweet. It could take anywhere between 1 to 3 weeks!

[@anthonygalang4120]

Every video is always a reference to another video...

[@YouBrewKombucha]

Anthony Galang That’s because every video covers a different topic that’s related to the process. 🤔 Should be common sense but I guess I can’t assume everyone has that. In any case, no one’s forcing you to watch them. Please don’t waste your own time. Don’t subscribe! Have a nice life. Bye!!!! 😂

[@yisroelbaum8329]

agreed, that a ph meter doesnt test sugar levels, but if you compared it to starting ph level, you should be able to at least get an idea of how much ACID was produced by sugar being consumed, no?

[@YouBrewKombucha]

Correct, but since both acidity and sugar levels can vary depending on fermentation time (and since people's flavor preferences vary so greatly), it's still best to base doneness on how it tastes. I have a whole separate video on pH and what it's useful for if you're interested in checking that out.

[@yisroelbaum8329]

You Brew Kombucha wouldnt inserting a straw, or whatever you would use to remove the kombucha, disturb the scoby and disrupt its development?

[@YouBrewKombucha]

Yes, but I recommend tasting after the 5 or 6 day mark -- at that point, my scoby is usually mostly formed so it's not a huge deal for me to bother it. Once it's close to being done, my main priority is to taste it to see if it's ready -- so it's not that much of a priority for me to keep the scoby floating at the top of the vessel at that point. After all, my goal is to make kombucha, not just form a scoby. :)

[@yisroelbaum8329]

Very true! Thank you!

[@rickycorrell]

Just tried my 1st kombucha on day 9 and it was wayyyyy too sweet it just tasted like sugar and smelled horrible

[@theheyhowsitgoing]

theres a thief in the house!

[@YouBrewKombucha]

;)

[@ALTJ1986]

I decided to make a turmeric ginger apple kombucha for second fermentation and it doesn’t build any gas inside the bottle.. guess the cultures are dead because i used fresh ginger and turmeric juice which can be anti-bacterial??

[@LeeThal1026]

I’ve just finished my fist set of second fermentation. I made two bottles with heavy ginger (2-3 Tbsps grated in 1-L). It didn’t bubble well after three days on the counter. So, I added more sugar then left it on the counter for two more days. I refrigerated it overnight and one bottle was perfect: crazy fizzy. I also forgot to stir the first brew before bottling, so the yeast wasn’t well distributed.

[@TruthSeeker99999]

There’s a thief in the house?

[@jaydenmaree7853]

thief in da HOWSE!!!

[@luciousbrun5437]

'Erbs' ? It's Herbs ! H ! H ! H ! HERBS !!! H ! Where did Americans learn to speak English ! H !!! Say it with me, Herbs.

[@luciousbrun5437]

No charge was made for this lesson in English. Love from the U.K., the home of English.

[@christopherbaby3842]

In artford, ereford and ampshire urricanes ardly hever appen

[@matthewkeene2500]

BALLAST POINT

[@iamsarvajeet]

you are extremely cute.

[@akfourtysevn]

not funny. but informative :)

[@LlamaMang]

i see this video is for those who find them selves creative in the art of bullshit .... lol go on