Kombucha Basics: Is it mold?

[@Aavnborg]

Just to be clear at 0:55 - bacteria do not cause mold. Mold are filamentous fungi, and fungi and bacteria are not the same or even closely related. But this does not contradict the main point, that the lowering of the pH makes it more difficult for pathogens - bacteria and fungi alike - to survive and settle in the kombucha :)

[@emceeunderdogrising]

Definitely true.

[@shacheb]

Your videos are very informative and you are a great instructor! Your instructions are clear, you enunciate your words, you speak clearly. Great instructional/informational videos.

[@katydid2k]

I second that - just fabulous!! Not a wasted word, and so clear and informative.

[@cascarafromthenorth869]

Could you please show comparative pictures of mold vs. not mold? Would be great!

[@KKIcons]

She said that the photos are on her website. I'm going to head over there now to look at them also.

[@tamoe56]

Your videos are the best I’ve ever seen. Explained so well and easily understood. Thank you

[@LulasticHippyshake]

So many people think the white floaters are mould when it’s just the scoby working it’s butt off! Super helpful video, thank you!

[@jonathangeorge787]

This week was my first batch ever and the white furry bit was really worrisome until I saw this video and comment. Thanks!

[@aledm5976]

I just removed the white fluffy it appears... Was the scoby trying to form?

[@VTgirlandherbeagles]

I have watched your whole Kombucha playlist so many times I can't count :) I'm working on my first brew this week and so excited. Thank you for being here!!

[@YouBrewKombucha]

J Frederick Yay! Thank you so much for watching. And good luck on your first brew!!

[@ladyburnside1201]

How did it turn out? Do you still brew Kombucha?

[@HaoTran-zu2of]

Very informative. Thank you for creating this channel.

[@YouBrewKombucha]

Hao Tran I’m so glad you find it helpful! Thanks for watching!

[@jankucera8505]

you look very nice for someone being 97 years old! that kombucha is really helping!

[@emliberato]

Your videos are always so great. I've been brewing for almost 2 years and totally learn or agree with your methods. You convey your information with ease and enthusiasm. Thanks for making me motivated to keep on brewing!

[@shayweideman9896]

I absolutely love your videos. I have watched most of them. They are so encouraging. And I adore your passion. For a first time brewer you have definitely made me excited about making my own home brews. Thank you

[@wanderingteaapprentice]

This is a very helpful breakdown of indentifying and preventing mold. Great presentation!

[@dash_rabbit]

Your channel is awesome. It has helped me start and improve more than any other source. And, I've found a lesson that clearly covers every question I've had. They've even answered questions I didn't know I'd have. 😀 ⭐️ Thank you SO MUCH!

[@YouBrewKombucha]

I'm so glad you find it useful!!!! Happy brew year. :)

[@jadriennehoneybadger5414]

Tyank you for your videos!! My first batch went moldy and it was because it was too cold! I bought a belt heating mat and i hqvent had mold since!! I even wrap my vessels in dishtowels during the winter!

[@MP-tt2uu]

Your videos are so valuable. I am glad I found them.

[@rudolphyss]

i'm starting on brewing kombucha and your videos have been very helpful ! detailed information and tips on everything there is to know about the process. thanks from Chile ! :D

[@stephenyork7318]

I reckon stick with PBW as a cleaner and StarSan which is a no rinse sanitiser. Also every time I lift my lid to have a peek I’ll spray the inside with Starsan or 70% ethanol to re-sanitise before closing again.

[@katieinboston8729]

So of course I watched this after purchasing a dry SCOBY from an online (somewhat reputable) company that also says to start the first brew with white vinegar. Is there any hope to activate that SCOBY? If so, can I use commercially purchased raw kombucha for the starter tea?

[@madeleinemichanie7205]

Hi there! As long as it is a "raw" unflavored commercial kombucha with all the gunky goodness, you can grow a SCOBY from it. Takes a bit longer of course, but totally possible! :)

[@lindac8237]

Very clear and succinct information. Thank you so much.

[@nikitachaudhary9205]

What is the best temperature to ferment kombucha

[@glennthomas4159]

Based on what she said I think the rule is as long as you're mindful of keeping everything clean you'll be OK. If you've made beer or something like that (Makkolli) before with success, I think this will be easy. I dropped my SCOBY/Starter into my first gallon batch this morning and trying to forget about it for a few days but part of me wants to keep poking around in it which isn't going to do it any favors.

[@katj2887]

Thank you for an amazing video. So informative.

[@juliangolub3759]

Love your videos, they're really helpful! I happen to have mold on my brew for the last 6 time or so. At first I had no problem to brew kombucha, but all of a sudden I could not even successfully brew one batch...

[@maxslomoff]

thanks for the info! hey, If we don't want to brew for a while or are out of brewing containers, I read that we can put the scoby in the fridge. but you say that makes it go dormant and vulnerable to mold. is there a better way to put the scoby on hold for a while? thanks!

[@camilla7347]

Hi I found this video to keep the scoby in the fridge for 1 year, hope it helps kzbin.info/www/bejne/iKTHlZl3j8use6s

[@kiwiace625]

My new brew scoby has very tiny white dots happening in a small patch? Any ideas?

[@Prof_LMC]

You are just wonderful instructor thanks so much for videos!!!

[@YouBrewKombucha]

Lisa Coppoletta Thank you so so much for watching! :D

[@diz533]

Pls do more demonstrations

[@oceans1259]

It happened to me 😭😭😭. Thank you for having photos on your website. That really helped me identify it.

[@edm719]

Please use metric and imperial measurements and temperature. Thank you keep up the great work.

[@sebastianarielburd3119]

Hi, how are u? 2 questions to ask: 1) where did u purchase the IO Star Sanitizer? I checked on amazon online and it seems they dont sell it. 2) how do u store the scoby if u are not planning on making kombucha for a while, lets say u are going overseas for 2 or 3 weeks, what is the best way to store the scoby? thanks again

[@YouBrewKombucha]

Hey there, I got my IO Star from a local beerbrewer supply store in LA. You can search for IO Star or StarSan from beer brewer websites which might carry it online :) And you can watch my video on scoby hotels for more info on long-term storage of your scoby. But essentially, just keep it in the brew vessel with enough starter tea/sweet tea to prevent it from drying out or evaporating, and it'll be just fine at room temp, waiting for you to get back. Hope that helps!

[@sebastianarielburd3119]

@@YouBrewKombucha thanks, should I cover the scoby with a lid or still with a piece of clothing, I was told that If Im away for awhile it would be better to put it away in a container with a lid to prevent the scoby from growing

[@YouBrewKombucha]

I'd still cover it with cloth. If you cover it with an airtight lid, that won't stop it from growing (since the liquid will continue to ferment and acidify). But it'll just trap carbon dioxide in the vessel (which could lead to it being overly pressurized while you're away). Best to just keep it covered with cloth or a lid that's not screwed on super tightly so there's still a little bit of airflow and so the excess pressure can escape.

[@sebastianarielburd3119]

@@YouBrewKombucha thanks again, u are the best to clarify all the questions, awesome

[@ohioladybug7390]

Great and informative video. I was hoping to see some examples/pictures of possible mold, different ways a Schoby can look and what is an ok picture and what is not.

[@langebrenda]

When doing a second fermentation there is a scoby growing on top. Can I use these to make kombucha with sweet tea?

[@fitgurl6213]

I purchased a kumbucha kit should the new Scoby float right away? It looks healthy but it's laying n the bottom of the jar. Thnks you have the best direct answers in your videos.

[@YouBrewKombucha]

They don't always float, so that's all good. I cover this and other info on what to expect during F1 in this video: www.youbrewkombucha.com/what-to-expect-f1. Thanks for watching!

[@zangitsu]

Hi thanks for the amazing information 😊. But last week I took out two of my Scoby hotel vessels one was fine and the other had mold on top. I made two new batches one of which I took the Scoby from under the one that had mold and reused it. I am a bit worried because I didn't know that it should be tossed with the tea. Shall I just throw both batches? I forgot to label them and do not remember which one I salvaged. Thanks again

[@alphacentauri1757]

Min. 6:45 IO STAR iodine based sanitizing solution Warning: perhaps the solution you present no longer exists. I see on the product in your video that the label has no warning. The version I saw on Amazon has a warning on the label that says: it's a hazardous waste and cannot be disposed of through your sink It's meant for industrial use and it should not come into contact with food. I discovered this in the photos that a user put in the 1 star reviews. Also the photos are to the right of the reviews.

[@GypsyGardener2]

Thank you ! great video.

[@souvi8511]

My scoby rised aboved the fluid line and it was just hanging out between air. It has many smooth bumps. I pushed it back down. Is this normal?

[@YouBrewKombucha]

Yep, totally normal for the scoby to form an air pocket above the liquid, and it's totally fine to just poke it back down. It's hard to tell whether the smooth bumps are normal/not without seeing it, but air pockets/bubbles in scobys are generally normal.

[@lofenoialof5320]

What do you do with the new thin SCOBY at the top of the water ? Thanks !

[@sierraspiral]

I'm so sad that my scoby has mold. I see two green and powdery spots so its deff mold. I left my scoby alone for 3 months without feeding it. Two weeks ago I finally fed it.... but now its moldy :(

[@saullosam]

what do you think about airlocks to make the 1st fermentation?

[@YouBrewKombucha]

I've never tried them, but in general, kombucha cultures do need some airflow (at least during the first fermentation stage) to ferment properly. So the airlock would let carbonation escape, but not let new air come into the vessel -- so that could hinder the fermentation process. But I don't have a ton of experience there, so if you try it, I'm curious to hear about your findings!

[@skogenclaire]

Hi, during my fermentation class we made kombucha. We used starter tea and previous batch. Our teacher told us to add a layer of apple cider vinegar to prevent mold growth. Now you say we should avoid that so im not sure if we did it right? What do you do?

[@YouBrewKombucha]

Jeanne Wong: Yikes! All vinegars (and esp. apple cider vinegar) can change the chemical compounds of your scoby and damage it over time, especially with prolonged use. Apple cider vinegar in particular can cause vinegar eels (which aren’t harmful to humans, but are gross to look at and really don’t belong in kombucha at all). Since it’s already in your brew, I’d say just monitor it to make sure you don’t see any wiggly worm-looking things in your brew. If not, you can taste it. If it tastes good and is acidifying properly, you can bottle and drink it. Just avoid using vinegar in the future because there’s no reason to use it when starter tea/strong kombucha is the best, safest way to acidify you kombucha and prevent mold. Hope that helps!

[@skogenclaire]

You Brew Kombucha it has been 2 days and the scoby looks ok, sunk to the bottom. I dont see any bubbles and doesn’t seem like there is any activity. Should I use back the same scoby and start a new batch?

[@YouBrewKombucha]

Jeanne Wong Two days is too soon to tell if your brew is fermenting properly or not. You likely won’t see any activity at that point. It’s totally ok if your scoby sinks. I think at this point, you can either wait it out and hope for the best or try to start over with your scoby and some unflavored store-bought kombucha as the starter tea. This batch might still turn out ok even though you used apple cider vinegar. Some scobys are strong enough to withstand vinegar at least one or a few times. And even if you start over and make a new batch with your current scoby and no vinegar, it’s still possible that the vinegar enzymes already “changed” your scoby so it would be a moot point anyhow. If I were you, I’d just wait it out and see what happens. If you haven’t already, check out my videos on “what to expect during first fermentation” and “how to know when your first ferment is done” to make sure your brew is progressing properly. If after a week or so, it looks healthy and tastes good, then you can flavor and bottle it. If you see moving worms/nematodes/vinegar eels after a week when you shine a light onto your scoby/brew vessel, you can always just throw it out and start over at that point. :)

[@skogenclaire]

You Brew Kombucha thank you for the reply! I decided to just let my teacher’s formula to ferment to 3 weeks like she said. I also ordered a new scoby to try again with black tea and cane sugar as we used brown sugar and green tea previously. Thanks for the video on the type of bottles to use, that was really informative as most of the bottles I have are metal caps. Alrighty, now I just got to wait lol.

[@YouBrewKombucha]

Jeanne Wong Sounds good! Good luck with all that! It’s also totally possible that your teacher uses a specific type of scoby/culture that they’ve adapted to do well using their particular ingredients and methodology (different variables over time can lead to many different ways to make yummy kombucha). So your brew may turn out totally fine! The tips on my site/videos are the common denominators I’ve found for consistently awesome kombucha, but there are always more than one one way to do this “right”! So good luck with everything. Hope this was helpful and I hope all your batches turn out yummy!

[@pmst3668]

Hi everyone, during my second fermentation has developed a white stripe around the neck of the bottle. Is that okay? I have put in the kombucha some fruits and apple juice. It definitely does not look like sign after carbonation... I am thankful for every help.

[@abdulazizalotaibi5152]

What if I add scoby after 3 days of fermentiton?

[@sasharose3496]

This was great. Thank you! Helped ease my fears.

[@byrnesthomas1]

Thank you , you are my go to for kombucha advise.

[@hetzeepvrouwtje]

Hi! Do you know anything about kahm yeast on kombucha? Thx!

[@Freesingskills19]

such a good instructor! thank you!

[@sandrabrown4665]

is the black tea or green tea better does it have good taste im not much of tea drinker

[@YouBrewKombucha]

It's really up to you. You'll have to taste different teas and experiment with how they ferment to see what you like better. Personally, my favorite type of tea to drink straight is oolong tea. But my favorite type of tea to make kombucha with is black tea. So it really depends on personal preference. Check out my video on tea for more details: www.youbrewkombucha.com/tea

[@jaclynmamer]

Thank you for your videos!

[@annacretella276]

i found mold on the top of my kombucha motel, There are about 15 scoby's in there, can i disguard the top one and use the ones that are still immersed in fluid in the bottom or do i need to start the whole thing over ? iALL OF MY SCOBYS were in there :(

[@sebastianarielburd3119]

Hi, firstly HAPPY 2019, hope u had an awesome time in NY eve two questions to ask: 1) When I 'm done with first fermentation and I want to transfer kombucha tea to a bottle to make a second fermentation, I wonder myself if it is okay to place the scoby in a plastic container only for a few minutes while transferring the fluid to the bottles or the container must be a glass material? 2) the juice I added into the bottle to give flavor when making a second fermentation, is it okay to add juice that I made in blender with water? I wonder if the water will damage the kombucha fermentation? thanks a lot

[@YouBrewKombucha]

Scobys and kombucha can come into contact with plastic no problem, as long as it's not longer than around 24 hours or so (to be on the safe side). And yes, you can totally use juice/water to flavor the scoby. There's water in the tea, which makes kombucha so water won't hurt it :)

[@juancorredor3440]

love your videos.... sooo informative

[@dfay49]

The company I purchased the SCOBY from said to activate it with 2 black tea bags steeped for 12 minutes then 1/2 cup vinegar. The SCOBY came dehydrated. Yet, it us a reputable company that specialized in fermentation. What do you think?

[@alexisriddle2986]

She said in another video to never use vinegar and to not buy dehydrated scobys and I believe she said not to really trust companies that recommend vinegar. Look at her video about where to get a good scoby from. I'm not sure the name of the video.

[@lofenoialof5320]

What does mold in a kombucha batch look like ? Thanks !

[@smokedhamu]

I spot white settling underneath my jar, is that mold or...? Also your videos are super helpful, thank you! What would happen if someone accidentally drinks the kombucha with mold it in?

[@angelafrancis4968]

Hi thank you for all the information. It helped me a lot. Do you have any other video on KZbin

[@YouBrewKombucha]

I do! I have 31 videos on kombucha on my channel. You can also find more in-depth info on my website: youbrewkombucha.com

[@angelafrancis4968]

You Brew Kombucha Thank you I’ll check them out

[@TheIndustrialphreak]

a little off topic what about secondary fermentation? just finished my first secondary batch and im worried about opossible botulism? if properly fermented and correct pH as well properly sanitized secondary bottles and equipment what risks are there?

[@YouBrewKombucha]

Botulism can't survive in environments below 4.6, and properly made kombucha should definitely be well below that point. Plus, botulism can't thrive in environments that are exposed to oxygen. Every part of the kombucha brewing process involves oxygen (even when you're bottling), so botulism shouldn't really be a factor in kombucha-making. We're not canning or sterilizing anything, so that removes the risk of improper canning/sterilization that could cause botulism. So kombucha should be in the clear... assuming that the person is properly brewing kombucha, of course. :)

[@Batsnang]

So I have some opaque white stuff floating on the surface on my kombucha. And there's a grayish spot in the mass. Not fuzzy.. Is that normal/okay?

[@RocknRoll13ZH]

Hi, I wish I had watched your video before I started my first batch. My friend gave me a scoby and just told me to brew green tea, sugar, add a quarter cup of vinegar and the scoby. I used water from the faucet but I boiled it in a pan, I also used vinegar. Will I be okay? What should I look for in case it’s going bad? Thanks!

[@YouBrewKombucha]

If it doesn't develop mold and you like the taste of it, it's most likely fine. Vinegar doesn't contribute to mold growth, but it does generally lead to flavor imbalances and over-acidity. But if you avoid vinegar in future batches, that can usually be corrected over time. As long as you like the way it tastes, the vinegar isn't harmful. :)

[@RocknRoll13ZH]

You Brew Kombucha Thank you! That really helped! I have one more question! How long can kombucha brew for? I forgot about one of my brews it was a small jar and it’s been sitting for about 2 months. Should I throw out the kombucha and keep the scoby? It looks fine. No mold.

[@YouBrewKombucha]

That should be fine. As long as it's acidifying and there's no mold, you can use it. If it's super acidic, that makes for perfect starter tea. What you essentially did was create a scoby hotel, and you can watch my video on that here for more info! www.youbrewkombucha.com/scoby-care-hotel

[@jamielannister4572]

Lots of good info

[@jonjohnsbakeryllc1031]

My Scoby isn't getting big but I have a new one is that okay?

[@nancyjm79]

I started a batch about 9 days ago. After about 4 days noticed what looked like pieces of blue cheese floating on top. I went to throw it out and when I picked it up to take to the sink, the stuff dissipated. I decided to wait and see what happens. I have since learned that I probably had it in too cold of a place so I put a seed starting mat under it to keep it warmer. I'm wondering if this was mold, and I changed the pH now that it's warmer and it looks like a scoby is forming, is it ok? Can the mold ever go away and it's OK? Thanks.

[@tomchristensen2914]

can top layer be removed since it is powdery and rest will be ok or should I start over

[@ashleysovilla2037]

Great video! Thanks!

[@HEADBANGRR]

Hello, What color will the mold be? Black, gray? Great info thank you.

[@lauraharden7204]

I bought a "chunk of scoby" from health food store. Did all the steps and scoby stayed on the bottom of jar for about a week. It has since floated to top but i dont see any other formations on top just a lot of bubbles. Also is smells and tastes like vomit. Im tempted to throw it out and start over but curious to see what it does. Any suggestions?

[@zoefoery6332]

Hi there! I recently had two of my batches infected with mold, and I was wondering what might be the cause so I don’t mess up again! I had been using a SCOBY that I got from amazon that had posed me no such problems for months. It had even grown thick to the point where I separated the SCOBY in two so I could have two batches going at once. But unfortunately both of the batches developed mold! Could the separation have caused this? Or could it be the lower September temperatures in NY? I’m pretty sure everything was cleaned well and that I added enough starter tea so I’m at a loss :( thankfully I have some scobies in my hotel and I am growing a new one but I am scared to start again and lose my other SCOBY! Any advice is welcome :)

[@potatosmith3482]

Hi there! My kombucha also got infected with mold. I would like to ask if the scoby still grew or a new scoby started to form despite the contamination of the mold

[@sebastianarielburd3119]

Hi, how are you? please help me out , I made my first gallon batch of kombucha fermenting for 10 days, I bottled into 6 flip flopped bottles to play with different added fruited flavor, after waiting for 3 days, I stored in the fridge. I opened today to taste them and none of them are carbonated or fizzy. Im so bummed. I wonder if I should take them out of the fridge, put more sugar and leave them outside to make them more fizzy? ughhh, sucks that they didnt come out the way I EXPECTED. thanks PLEASE ADVISE when u get the chance.,

[@YouBrewKombucha]

That's totally normal -- everyone's time cycles for fermentation are different based on your unique variables. Especially for the first time, it often takes the scoby some time to get acclimated to your environment, and it'll take time for you to familiarize yourself with your cycle. Sometimes my bottles take up to 6 days at room temperature to carbonate (especially when it's cold). So what you recommend is right -- just take them back out and let them ferment longer (no need to add extra sugar though). Have you already checked out my guide to carbonation? Because I outline tips and troubleshooting here: www.youbrewkombucha.com/carbonation

[@sebastianarielburd3119]

@@YouBrewKombucha thanks, u are awesome, I did what u recommended, i took it out of the fridge, left for 4 days and finally it created some carbonation, the thing is the flavor dates (which I love dates) on the kombucha it was gross hahaha, the pulp leftover in the kombucha was aweful, I couldnt enjoy drinking even it was fizzy due to the taste hahah, I guess next time I will do just simple mango. I love beets so much but it didnt create carbonation at all even after 4 days I took it out of the fridge. Have u tried to make beet flavored kombucha? Beet is my fav. food to eat and super healthy and yummy but it didnt work out in kombucha. Thanks, u are the best

[@YouBrewKombucha]

Sebastian Ariel Burd I’ve never tried beets yet! 😊

[@RamyVinesandHomesteadTimes]

Is the liquid ( sweetened black tea plus raw unflavored store bought kombucha) that I grew my scoby in okay to use for my stater tea for my first batch?

[@YouBrewKombucha]

yes!

[@marceldeac1876]

Question: as I live in NYC in summer time gets kinda crazy hot ( 85-100 F ), where should I keep my scabby if not in the fridge? Thanx! Great video !

[@DrivingWithJake]

Keep it in a closet out of the sun or in a colder area in the house. Shouldn't be super bad.

[@marceldeac1876]

@@DrivingWithJake I will try, thank you!

[@weedsinthegarden4261]

Enjoy your videos. My first scoby I tried starting with vinegar and I cannot say the taste was great. After watching your videos I purchased another scoby that came with starter tea. Much better batch! Quick question. When pouring up the bottles there were some strands that went in with the liquid. During second fermentation they appear to be coming to the top and growing. Normal? Thanks.

[@YouBrewKombucha]

WeedsInThe Garden Totally normal :). Baby scobys often form in bottles as part of the fermentation process. If you like, you can strain them out prior to bottling. And if more form in the bottle, you can strain again before drinking. You can find more of my tips on that here: www.youbrewkombucha.com/strain-baby-scobys

[@zavodglobal9308]

Hi, is it okay if your scoby is on the bottom?

[@donnac5149]

Do you have to wash your vessels after each batch of first fermentation

[@Seekknockask]

OH no, I have my first tea brewing under a towel with a heated throw over it that I turn on for an hour or so in the morning and evening. I hope I'm not cooking position I live in an old cold house with propane heat only. So thought it was best to keep in warm around 72 to 80 degrees. What do you think?

[@BitcoinBV]

Several black strings have in and around my scobie two days after I decanted most of it. Is this normal?

[@hardysal7240]

You voice really make your videos really good. Kinda hypnotic hhhh

[@corujabiruta3732]

i have a doubt about mine. see, i was fermenting mead, and happens that two separated scoby formed. i tryed to separate those scobies in a new vessel, a glass pot with the same water-stoper system i use for the mead, than add new brown suggar and filtered water (same water source i used to the original mead brewing). I made every part of this process with the best asepsis I could, the new kombucha is totally isolated from outside source of air, bubbles allways poping from the water stoper. But right in the next day i started to notice the upper side of the scoby is white. i try to shake it daily to prevent mold, but now it is all white and with extreme short-fuzy. no black spots, no circles, no wierd colors just white small fur (like a white sweed)and something jelly-like arround in the liguid. based on this, is my scoby a loss? is it mold? can i recover it? should I comit mass genocide of my precious complex and throw it away?

[@amyr505]

Thanks so much. Now I know how my first batch failed.

[@mboukadoum]

Hey, I was wondering I have a scoby who's been in the making for the past 2 weeks and in 1 week I'm traveling for 2 weeks. Can I let it where is it (in a dark spot with the starter tea) or is it going to mold, or should I put it in the fridge to stop de fermentation? Thank you and your videos are very helpful :)

[@YouBrewKombucha]

No need to refrigerate! Just leave it alone in a dark spot at room temp, and it'll be just fine. :)

[@lexyfigueroa5114]

Hi!! I read add'n caffeine to urea kombucha its good! Thats true???🤔

[@jamesking4308]

Great starter information! Thanks :)

[@justinwhite3058]

Thx you answered my questions 🙋

[@YouBrewKombucha]

Justin White Awesome! 😊

[@pete687713]

So, I started making my first kombucha a few weeks ago. I was thinking i didn’t have enough starter tea with my Mother so after a few days i put in a little citric acid (1/4tsp for 15 litres). The SCOBY has grown to cover the top of the jar but it still tastes sweet and not acidic. I live in Ireland so we don’t get great temperatures but it has been 2 weeks and it doesn’t look dead and it doesn’t look like it has any other bacteria growing. How long should it take for a batch this size to ferment to kombucha?

[@gourdasilakicevic7992]

Is it popssible to grow scoby from black sweetened tea with sugar and nothing more- by letting it ferment?

[@gyhany1105]

Can I use decaf black tea?

[@teresamcwaters7884]

My kombucha is bottled and done with its second fermentation. What should the yeast at the bottom of the bottles look like? Some of mine kind of looks fuzzy and white-ish and I can’t tell if it is mold or just yeast. You said mold would only be at the top of the brewing vessel but does that still hold true for the second fermentation?

[@YouBrewKombucha]

For the most part, yes -- mold generally only grows at the top (the part that's exposed to air) -- but it's also possible for mold to sink if the bottle's been jostled around. I will say, though, that if your brew has acidified enough to get to the 2nd fermentation phase, and if it's fizzy and acidic, then it's not likely that it's mold because the liquid is likely too acidic to be hospitable to mold. Sometimes, fruit pulp in the bottle can also turn white/light and look a bit fuzzy so it's possible to look a bit like mold. But again, if it's acidic, that's not likely mold. Hope that helps!

[@evjlane7673]

thanks for the video. :). I know someone that said that the spout on their jar was a problem for the Kombucha. I'm not sure what it was. Likely mold. Do you know anything about if a person should or should not use a jar with a spout and if you use a jar with a spout are there any special instructions for needing to keep it sanitary. :). Does anyone know about this? Thank you for a reply :)

[@giannajohns9149]

the spigot should be stainless steel. you can order replacement spigots online.

[@evjlane7673]

@@giannajohns9149 Thank you !!!

[@tricillagirl7915]

I have keep my scoobies in jar in fridge for about 3 yrs they look ok are they safe to use?

[@YouBrewKombucha]

It's hard to tell, but you could always do some test batches to see if they ferment your sweet tea. If they acidify and don't get moldy then they should be OK to use. But I don't have experience with using scobys that old, so I don't have much advice there!

[@tricillagirl7915]

Thank you will try soon and your vids are very good!!!

[@mt6nin825]

I bought a store bottle of kombucha and a store bought scoby. Why do my store bought scoby look dark, and store bought kombucha nice and white during my first process brewing? Is the store bought scoby old?

[@mflores94]

I accidentally, added the new tea/water mixture with warm water to my scoby. I don't know if I killed it, pH was ok - is there any easy way to check with few days that have passed?

[@pabloramos1022]

Is it a good idea to add lemon to lower the pH?

[@jeane9873]

I'm by no means a kombucha pro but I think you can add to the 2nd fermentation. They all say never add any extra stuff to the 1st fermentation

[@pabloramos1022]

@@jeane9873 Thanks for the advice. I'll keep the jars as they are then. I started with diluted kombucha that already had 2nd. But the scoby seems to be forming fine and it semells nice. :)

[@holliebingham1311]

Thank you so much! Great info!

[@tristaferencik746]

Good video. Thanks.

[@danusiabeatz]

so my first batch was really sour so I canned it and started a new one with a little bit of the old batch which was sour. its only been 2 days and I feel it smells a bit vinegary...did I ruin my new batch with using a extra sour bit of my old one? or is this normal?

[@OliveB69]

Kombucha is somewhat vinegary. A strong starter tea is a good thing. Sounds like you're doing just fine :)

[@jhoffman81]

What are the colored items in the back by the fridge?

[@YouBrewKombucha]

They're different colored bottle caps for when I brew + bottle beer.

[@penguin0101]

Does SUNLIGHT affect anything?

[@juliette7410]

Really informative but it would be more inclusive if you added degrees Celsius as well! I notice I have to leave the video several times to get the translation 😅

[@mythic_snake]

Sadly, my second batch got mold. I did not touch it for a week, and when I checked it a week later, it had "spots" of mold on top of the pellicle. Very sad, because since it was my second batch, I don't have much liquid in my scoby hotel for a do-over. :( I have some Star-San so I will have to make sure I sanitize more thoroughly next time.

[@oceans1259]

Happened to my 2nd batch too 😭😭

[@brunitute2009]

When I went to check my brewing vessel yesterday it had a white right on the outer edges and I got concerned it was gonna be mould and just tossed the entire thing this morning, do you think it was mould? The top had a layer which I believe was the scoby forming but almost looked dry on the surface I never seen that before

[@heatherniemisavage]

I have brewed several batches of kombucha. Some of mine have gone bad and I have started over with new scobys I got from a friend who brews Kombucha. The main problem I have when this happens is that the scoby gets orange streaks through it and the kombucha smells bad. It is a lot like when my sourdough starter goes off. I have assumed this is mold and threw it all out. Now I am looking for a new scoby, so I will watch your video on that. I agree with everyone who says your videos are well done. Thanks!

[@sandrabrown4665]

the longer you leave your tea to ferment does it make it more vinger taste or do you test it every few days to get the taste you want

[@YouBrewKombucha]

Yes, the longer it ferments, the more acidic/vinegary it tastes. I typically taste my kombucha around 5 days into the fermentation process to see if it tastes good and is ready based on my taste preferences. You can go here for more info on how to tell when your kombucha is ready/done: www.youbrewkombucha.com/when-is-f1-done