Kombucha Basics: SCOBY care & SCOBY hotels

[@chriskiertz6424]

Sometimes I question my life decisions when I’m avoiding work to watch videos about scoby hotels

[@marciajohnson1825]

...same 🙈...

[@Psiqueros597]

Oh, good to know I'm not the only one 😂

[@deepbreaths5340]

Currently doing this

[@MichelleBiggs66]

Ha!

[@cynthiagame435]

Yes, do question. It really pays to keep making those changes.

[@cheyneturbyfill4727]

Can’t help singing in my head 🎶” Welcome to the hotel for my scobies🎶anytime of year (anytime of year) you can keep them here”🎶😊

[@tracylstuan]

i have left my scoby hotel unattended for 3 years and i started brewing again 6 months ago, no problem at all!

[@Mrs.J.D.B]

Did you just leave it sitting on the counter the entire time or refrigerate it? I'm totally new at this haha.

[@dmytrosurname1609]

I have only 1 vessel, and i see my scoby now produces kombucha too fast for me ,plus new scobys are grown. If i don't have place for a hotel, is it a good idea just to throw the older one away?

[@keepdancingmaria]

I have just reached a point where I don't feel like brewing another gallon jar of black tea. I was settling in to watch a few dozen videos to answer all my questions about how to safely store my scobys. Yours was the first one I watched. You answered ALL of my questions, and some I did not know I had. You did it clearly, simply, and with much friendliness and respect in your attitude. There is no need for me to keep searching for answers. NOW WHAT AM I GOING TO DO WITH ALL THE TIME I HAD SCHEDULED TO WATCH MORE VIDEOS????????? Sigh, back to cleaning and reorganizing my kitchen... CURSES!

[@030164tina]

keepdancingmaria why did you stop

[@delphine88313]

I just started brewing my own and I can't get the carbonation right I have tried all methods mentioned on youtube .I even have the book I think I keep my house to cold.lol I will try again this summer and will leave bottles in a box in the sunshine. Oh well back to buying it.

[@DrivingWithJake]

@@delphine88313 Grab a little $10 plant heating mat on Amazon this should do the trick for you . It's what I did and keep mine in the garage now and it keeps it at around 68 which is perfect. I also keep the house cold :D

[@delphine88313]

@@DrivingWithJake I have a heating pad but it turns off after a hour( I guess for safety reasons) When I start back I will get a different heating pad.Thanks

[@AedanBlackheart]

​@@delphine88313 Joshua Tree makes a great heat wrap

[@landonhall6444]

Thank you for your excellent videos. I tried to make kombucha years ago and failed. I took all my cleaned kombucha gear and stuck in a cabinet in the basement. Have been interested in trying again. I've watched other videos to get inspired again and came across your channel. Success! My first new batch yielded one plain, four cherry and four grape individual bottles. All fizzie and tasty. Family won't try them though. My second larger batch is flavored with homegrown and canned pears. Thank you. My Scoby mow lives in a hotel for now. Wife is tired of seeing the kombucha vessel sitting on the counter. Now I have to contend with more than a dozen bottles of kombucha in the fridge. Thank you again for your channel.

[@kathleenschlecht3371]

Tossing a SCOBY is throwing away a very Nutritional item full of B-1, B-2, B-6, *B-12, etc…….. I marinate mine in concentrated juice. Then I put in blender, then layout in the Dehydrator to make Fruit Bucha Rollups. They are also good for Composts. ♥️💗♥️ Katy

[@hadassah4599]

Also great for your chickens !

[@LifeLostSoul]

They can also be made into dog treats apparently

[@ethanicuscopernicus6758]

Started my scoby from gt's raw kombucha (the less alcoholic one that happened to have kiwi juice) and so far i've made some great brews. I have started my hotel and the main jar is growing great scobys. What a fun hobby!

[@renatustevezbarros4851]

I used the same exact one and had great success! Great to hear someone did the same.

[@DiBaozi]

I used the GTs raw with the kiwi, too. I've done several rounds of batches and they've all turned out great!

[@dianewright5177]

I can't find the original ANYWHERE in my area. What do y'all think about using the GingerAid one? I know we aren't supposed to use any with flavors but I am thinking it is the one that has the very least flavoring and i know that Ginger is a good one. Thoughts?

[@ethanicuscopernicus6758]

@@dianewright5177 that will probably work, I saw a video about how the flavored kombucha will work, as long as it's organic. And it might take longer, but definitely worth a shot

[@martincarmel9078]

@@dianewright5177 I used the ginger one , Scoby grew fine

[@rescuerhonda0164]

I left a hotel at my friend's vacation home in Las Vegas 3 weeks ago, and got back last night. It's so hot in Vegas (110 degrees!) that the liquid evaporated about 3 inches in that short time! She doesn't leave the air conditioner on when she's not here, so thanks for the video, I'm going to feed it now!

[@kapado690]

This woman is single handle kick-starting my love for kombucha! 😍

[@YouBrewKombucha]

Yay!!!

[@wanderingteaapprentice]

This is how to make your SCOBY hotel 5 stars. 🌟🌟🌟🌟🌟 Great, fun video.

[@preciousmetalhead5155]

Love your videos. I just started my first batch a couple days ago and can’t wait for the results!

[@deja3963]

I kept a scabby hotel in a sealed jar for 5 years because I wasn't living where I could brew. The scones were fine. Firm, no mold, the liquid was basically vinegar at that point. unfortunately a new scoby did not grow when I tried to make a batch from them so lesson learned. Five years is too long.

[@YouBrewKombucha]

Ooof helpful to know! I’ve had SCOBY hotels for 5+ years but I was refreshing regularly with sweet tea every 6 months or so

[@mlg_teletubby9391]

I don't drink let alone brew kombucha, but I find all of this really fascinating. I think I'll try making kimchi or something to get into fermentation stuff.

[@YouBrewKombucha]

Yes! Sauerkraut, fermented veggies/ chiles and kimchi are all great places to get started with fermentation, even if kombucha isn't your thing. Fermentation is awesome. :)

[@SymonSays]

I've started brewing my own kombucha and your videos have been super helpful and fun! Thanks so much 😊

[@dspserge81]

Ashley Smith same here. I’m on my second batch. Probably gonna start a Kombucha hotel after this second time.

[@AboutHealthyFood]

Im new with kombucha, so many tips from you! Many many thanks!!!

[@kyliemack1131]

You are amazing! I am so glad I found this channel; every question I have had along the way you have had a clear and concise answer. Thanks 🥂

[@glorytogodhomestead3495]

Thank you for being clear, and covering all different kinds of questions!

[@Shubham-ok3ug]

Do you use the tea from scoby hotel as the starter for next or every batch of kumbucha you make , or use the fermented tea or older kumbucha of previous batch

[@Ikahernandez1978]

Shubham Pathak, yes she used the tea from Scoby hotel as the starter for next batch of kombucha.

[@rominhawk3949]

Wow! You are thorough. I loved your presentation. Thank you.

[@PhatBoyiee]

I absolutely love your video. I have found them to be very informative.

[@darkhog1]

Thank you for sharing your experience! And thanks for providing the jump links into the video!

[@FerociousSniper]

6 months? That's awesome! Now if I ever have to take a break, I'll now I can come back to it.

[@ou81218]

I stopped brewing for some time and my continuous brew /scoby hotel got moldy. Heading over to watch your video in that. Thanks!

[@christelrobleto9419]

Do you recommend just adding fresh sweet tea to the starter tea already in the scoby hotel? Will there be a need to replace the liquid entirely?

[@CoeyThomas]

Yes, just top up the existing kombucha with more fresh tea. Never replace entirely.

[@deetay6196]

@@CoeyThomas hi, so does it mean i just need to brew some sweet tea and add it to the extra scoby and starter liquid to start the scoby hotel? my next batch will form another new scoby, so do i just add it into the scoby hotel along with some liquid? Will the starter liquid n scobys from different batches cause any bad bacteria growth?

[@lucysomeone3455]

THIS IS SO FUN

[@KarooD]

Thanks for your very informative video. Query please: What would be an approx safe max temperature for one’s unrefrigerated scoby hotel? i.e. in hot climates without aircon. On bad summer days my indoors probably exceed 32C/90F.

[@nikyecute13]

Thank you for the videos! Had a question tho, it was a bit unclear to me. I have done a small batch of kombucha (2L). First of all i was wondering for my new batch of 2L again how much starter liquid should i use? My second question is for the scobby hotel, to start with the first one, do i need to put some starter tea (and how much?) Or i can just put the 2 cups of sweet tea? And if i understood correctly you only feed it once and dont need to do anything with again after? Thank you!!

[@chloe8874]

Great video! Does the hotel have to be away from light?

[@frednolasco]

Hellooo! Love your content 🙏 ! I am brewing beer, Mead and booch in my Garage where airflow is really really far from ideal. Some of my gear even gets moldy because of the high moisture and dark isolation of the space inside 😭 what can i do to improve my situation? Thank you!!!

[@charlotteanderson7761]

Use a fan or move it

[@charmainewyngaard5177]

Txs for sharing yr knowledge with us

[@berroyaaileenc.6205]

THANKS FOR THIS VERY INFORMATIVE VIDEO

[@sarahgargiulo4033]

does the scoby hotel have to stay between 70-80 degrees like when you are making kombucha. i just got a scoby and i really only bought enough string lights for my brewing vessel

[@npm1421]

When first time making the scoby hotel do I need to put the starter tea or just sweet black tea

[@ajfmelbourne]

Great, Informative direct, perfect! Thank you :)

[@meriambenali]

Instead of making new kombucha all the time, can I just take half of the kombucha after 2 or more weeks and then add the same amount of tea and sugar? So that i can drink it for a long time and just add tea and sugar?

[@iraja614]

How do i know when to feed the scoby? Is 15 days a good rule of thumb? If i am away for longer can i just add more tea and sugar so that my scoby does not die?

[@vixers100]

Hi - great channel btw. I just wanted to check Can you use one gallon jar to house just one scoby? and just two cups of starter tea? The large vessel will still be ok?

[@shantinaturechild3239]

Best kombucha channel in my opinion! Thanks dear!

[@Thelizardsarecoming]

Very helpful video. Thinking about making it myself for health reasons. Does the Scoby Hotel need to be stored I the fridge? Or is it fine at room temperature?

[@leannmarshall28]

She says to store it at room temperature.

[@divenursok]

So the person I got my scoby from a good while, as in several yrs back said if I wasn’t going to use it for a while to store it in the refrigerator-which I have. It seems to be working okay… what do you think? Thanks!

[@Watiri-tb4zq]

Will the scobys continue to grow while inside the hotel? And do you add a fresh batch of F1 kombucha every time you store a new scoby?

[@AhriOfAstora]

Now that I know everything I wanted... I will stay subscribed anyway. Thank you!

[@florianpeter7045]

Hi, can the strong acidity of the scoby hotel liquid corrode the rubber seal of a stainless steel vent? For regular kombucha it shouldn’t be a problem since it’s not that acidic, right? Thanks for your help

[@bravohomie]

Very informational! Thank you.

[@lisahonnold5929]

Can I start one bottle to begin 2nd fermentation and leave the rest to further grow? First batch ever and could not find this answer. I’d like to do one per day to test what I like but wasn’t sure if it would damage my 1st batch of 1st fermentation batch. Thx. Love your videos the best!

[@autry9562]

My chickens love my discarded scobys 😃

[@annatapl]

As I was pouring the liquid into jars for second fermentation, I took too much liquid, and there’s not much left for the scoby. Could I just add some dark sweet tea to keep it happy?

[@LocRobser]

Can I just blend up my SCOBY and consume as a strong probiotic?

[@Dina-qk4qk]

Good question actually. Id like to know also.

[@khristinepintor4820]

you can blend it up with a fruit puree then dehydrate to make scoby fruit leather

[@hectorambriz9618]

Queston, Lets say i don't want to use my skoby for now. ¿Where should i put it? Fridge or just leave it at room tem?

[@Dina-qk4qk]

@@hectorambriz9618 Use about i think a cup of your batch and put that and the scoby in a container. You cant leave the scoby without moisture, and you need a previous batch as a starter, so its a double win.

[@9demirtas]

it is >90% water and the rest is cellulose and may fck up your blades. Liquid contains enough of the microbes.

[@elisamarro7356]

I have a scobey from apple cider vinegar. Can i use it to make more vinegar or kombucha. Help just starting to make apple cider vinegar.

[@thomasgonick2314]

well done...yet again!

[@kevingoodson9042]

I've been really studying/watching your videos and it's nice that your approach is simple. I have my first batch of booch that is about 10 days old.The flavor is slightly sweet and mild vinegary. And yes, I'm a proud papa of a beautiful new scoby. I think tomorrow I might start some bottles with black cherries, red raspberry, and maybe some fresh Rosemary off my plant for flavoring. Are those flavors user friendly? You are the only subscription I've had on youtube. Great videos.

[@YouBrewKombucha]

Thanks for watching! Those flavors sound delicious, and they sure sound like they'd be great with kombucha. I've tried different combos with all three of those ingredients and have loved the results. I love throwing in a sprig of fresh rosemary with a sweeter fruit (like berries or citrus or pineapple) -- the flavors meld beautifully. If you want a list of some of my fave flavor combos, you can check it out here: www.youbrewkombucha.com/flavor-ideas

[@healthfitnessboost1593]

Kombucha Tea ☕️ is healthy, i love it 😍

[@kenexum3893]

How can i get the real kombucha?

[@bunnron1]

It is necessary to soak the scoby in the kombucha to prevent mold happen ？ will it get mold if it leave on top for too long ?

[@David-go4ot]

Great videos! I had a quick question. So when you finish your first fermentation does the original scoby form a new one on top? I had read that you can't use the old/original scoby for your next batch and only the new one that forms. Is that true? Does the new and old one form separately and then you just toss the old? I'm not really clear on that part of the process for making your second batch. Thanks in advance!

[@YouBrewKombucha]

David Friedman Sure, yes usually the original scoby forms a new one on top of it. And you can definitely use both the old+new scobys in your future batches. Some people just prefer to use the new one but if you’re just starting out, I actually recommend keeping both of them together at least for a few batches until the new scoby gets stronger. Scobys just get stronger with age, so you don’t have to worry about them going bad or anything. That’s why I actually stockpile my old ones in scoby hotels to reserve them as backups for future batches and generate super strong starter tea. Hope that helps!

[@David-go4ot]

You Brew Kombucha Definitely helps! Thanks for providing all this great and helpful info

[@David-go4ot]

Also am I screwed if I used regular white sugar? I realized after making it that organic cane sugar is recommended.

[@YouBrewKombucha]

David Friedman Not at all! Regular white sugar is totally fine for kombucha. :)

[@David-go4ot]

You Brew Kombucha Phew, thanks!

[@satyajeetgade5337]

How can we make initial inoculum tea culture at home? I'dont have any previous kambucha tea and I also don't get it since lockdown. Please suggest how to make it at home

[@essupete]

Hi, great videos! Just to ask, I have quite a cool kitchen. Is your house 26C as per the thermometer sticker?

[@mrzif0013]

I made my sweet tea w/ 4 Cups sugar vs 3/4, do i need to feed the first month?

[@h2obusking]

Hello! Thanks for sharing your knowledge! I wonder if keeping scoby at 35 Celsius degree works? I live in a hot, humid country.

[@BlueBowAnims]

When we are first starting our scoby hotel, and we have a new scoby and two cups of first ferment in there, and it’ll take another 7 to 10 days to have more kombucha to add to the hotel along with another new scoby, will this still be ok? Or is 7 to 10 days too long to wait to add more tea to my new hotel? Hope my question makes sense :) I’m just starting my first batch of kombucha ever and after this I’ll start a Scoby hotel. So I’m feeling nervous I’ll do it wrong🙈 Your videos are so informative! Thank you for sharing.

[@YouBrewKombucha]

a vall That should be just fine! As long as it doesn’t completely evaporate or dry out, you don’t have to worry about adding more tea. I’ve gone weeks without checking my scoby hotels/adding more kombucha. It just gets stronger and stronger. :)

[@changeisgood68]

Hi ! I successfully grew my own Scoby! Actually I grow 2! - separately-One from only GT’s and one from GT with sweet tea added. I gave them just shy of 4 weeks and they are “beautiful” lol Anyway I only used 1 of the Scoby’s to start F1- Can I combine the starter liquids to store the 2nd Scoby? Thanks for all your advice!

[@YouBrewKombucha]

Tara McGee Perry Yay! And yes, you can totally combine the starter liquids for that spare scoby. That’s essentially the beginning of a scoby hotel. 😀

[@bjreimann]

Quick question - I've experimented with some herbal tea infusions during the F1 stage - can/should the scoby that forms during those be put in the same hotel with the other scobys?

[@YouBrewKombucha]

I recommend keeping them separate just to avoid potential cross-contamination :)

[@bjreimann]

Thanks for the video(s) - for the tea that you "feed" your scoby hotel, do you use 2 TBSP of tea for the 2 cups of tea? How long do you steep it before adding the sugar?

[@YouBrewKombucha]

Scoby hotel food recipe (a.k.a. A small batch of sweet tea): Steep 1 tsp. black tea in 2 cups of water and add 2 tbsp. cane sugar. Let cool to room temp and strain all tea out before putting in scoby hotel.

[@bjreimann]

You Brew Kombucha Darn I put too much tea in - it’ll be strong!

[@YouBrewKombucha]

That's alright -- it'll still turn out OK :)

[@bjreimann]

Thanks - I can't tell you how helpful your videos are!

[@lechefj]

Hi, It's hard to find unflavored Kombucha to use as starter in stores. GT's sells a Kombucha named "Pure" but it does contain Kiwi juice. Would the Pure be okay to use as starter?

[@Spike_-rx7bx]

Yes, they say unflavored cuz if this is your first time you want to know how the base is supposed to taste. I had to use ginger lemonade. No issues first or 4th batch 😊

[@morehu101]

does it matter which scoby u grab from the hotel? top or bottom?

[@Bibi_Bubi]

My scobys have a tendency to float to the top of the jar and try a little on the edges. There is no mold or anything, is it okey? Also, what do I do to make the scoby nice and thick, instead of having multiple thinner ones? Pls help 🥺

[@beautifulenergy8032]

Do you need to rotate your scobies in your hotel or just use the top one for the next batch?

[@deetay6196]

Hi, so each time i add a new scoby into the hotel, id have to add some of the kombucha too?will the different scobys and liquid from different batch result in any bad?

[@lisapezzella522]

thank you! I forgot to say it's not carbonated yet, will it get that way if I leave it out w/out the scoby?

[@YouBrewKombucha]

If you want to create carbonation, you have to bottle it in an airtight container and let it ferment for a few days longer (that's called second fermentation). You can check out this video for that step specifically: www.youbrewkombucha.com/guide-to-2nd-fermentation But if you want my full run-down on the whole kombucha process from start to finish, you can check it out here: www.youbrewkombucha.com/kombucha-quick-start-guide

[@sebastianarielburd3119]

Hi, i will be away for almost 18 days, I wonder if just as u said placing two scobies from two separate previous batches and place them together in the same jar with 4 cups of kombucha starter and cover with piece of towel and rubber would be good enough? im leaving in a few days , thanks

[@npm1421]

We bought the kombucha ginger lemonade and my husband love it now I want to make it but how to make that flavor ?

[@elizarrose]

NP M i assume you would just crush/purée lemons and ginger into kombucha that’s gone through the first fermentation! there’s plenty of resources out there about flavoring, but with lemon ginger what id worry about is the having enough sugar in the second fermentation since ginger has no natural sugar. i’m sure there’s a recipe out there somewhere, good luck!

[@npm1421]

@@elizarrose i can't find that flavor. might be just do what you said and add sugar 🤔🤔

[@terraflops]

I am new to this kombucha thing and I like your videos, you give me confidence to do it. I ignored the instruction card I got with my kit, I trust you more.

[@YouBrewKombucha]

Woohoo! Happy brew year!

[@hartung1641]

Is The Big Book of Kombucha listed with scientific references? Gathering material for my bachelors project I need to know if this book could aid me. Thanks!

[@Jdonovanford]

Can you add sugar straight to the hotel when it becomes too acidic and the scobies need feeding (instead of adding extra brewed sweet tea?) I just wonder because it'd be faster to just add sugar insteadof having to brew tea plus add the sugar in the brewed tea.

[@YouBrewKombucha]

Scobys feed on both sugar and tea -- so if you just add sugar to the hotels (without tea), unfortunately, they're not getting all the nutrients they need to keep surviving.

[@karenfalbo5436]

What is the black stuff on the scout in your hotel? Is that mold?

[@YouBrewKombucha]

Not mold -- it's yeast. :)

[@TheMagickalCottage]

Instead of throwing away an old scoby can you compost it?

Really useful information! Thanks.

[@AromaAngie]

Love your videos, geat information.

[@sv407]

love these videos oh my

[@zepguwlthistle7924]

how do you make a fresh batch out the the hotel teas other than taking a scoby out and putting it in your new batch of sweet tea?

[@margaretsmith2069]

I got a scoby with not a lot of extra starter tea. If I feed it with sweet tea, will that ferment and become starter tea?

[@keishrich]

Yes

[@monicajacobson3978]

Hello! Thank you, I have been enjoying kombucha thanks to your videos. So last night my brewing vessels hit 64 degrees. I saw that temp this morning. :-( are my SCOBY’s no longer safe? I got the temperature back up with in a few hours, but is the damage already done?

[@YouBrewKombucha]

I'm sure they're fine. A few hours in the cold likely won't do any damage. It's just prolonged storage in the cold that could make the scobys dormant and potentially lead to mold. :)

[@lynntruong3885]

Very informative, Thank you !

[@janetfarnsworth4091]

Where did you buy you temperature strip on your bottle

[@YouBrewKombucha]

Amazon :) You can find my full list of recommended materials and links to where I got them here: www.youbrewkombucha.com/byo-starter-kit

[@janetfarnsworth4091]

Thank you!

[@rhiyaprater7328]

I know this video was made quite a while ago, but I hope you’re still answering questions, but my Scoby hotel seems to have a lot of sediment looking Floaties at the bottom? I’m assuming these are parts of “the mother?” Am I supposed to strain these out or should I make sure to include some of that when I gather starter tea?

[@Spike_-rx7bx]

Either or

[@cachi-7878]

@3:43, I’ve heard you say before in your other videos that leaving a starter alone, without feeding it, will get tarter and tarter. My experience so far, which is not much at all, is that the pH never goes lower than 4, maybe 3.5 when measured with strips which I suppose are not very accurate. What is your experience?

[@Jdonovanford]

HI and thanks for your video! My question: can you not use the fermented liquid in the hotel jar to drink? I was thinking, it would be a great idea if you want your kombucha to be brewed faster to have several scobies in the jar, and thus, the hotel idea would seem to work to brew faster. What do you do with the hotel brewed liquid?

[@YouBrewKombucha]

You can totally drink the liquid from the hotel. It's basically kombucha, but because of the high volume of scobys, it tends to ferment a lot faster (just like you noted). It also tends to be too acidic for my palate. The faster the fermentation doesn't necessarily mean the flavor will be just as good. I prefer to use my hotel brewed liquid as starter tea (since it's super acidic and will help kick start fermentation in my new batches of kombucha).

[@Jdonovanford]

Thanks!

[@Jdonovanford]

So you mean, that brewing faster makes a different taste? As if I had one scoby for 10 days won't make the same flovour as having 10 scobies for 3 days or so?

[@YouBrewKombucha]

In general, I've found that the faster it ferments, the less complex the flavor is -- you lose a lot of the depth of flavor in the tea and it just tastes more astringently acidic than when I let it ferment over a longer period of time. But of course there are a ton of variables here (the type of tea I'm using, the volume I'm brewing, the temperature, how strong my scobys are, the unique bacteria in my scobys, etc.) -- so your experience might be different than mine. It's worth experimenting with, though, if you're curious. You might like the way a faster brew tastes -- this is essentially similar to how people who do continuous brewing also make kombucha and many people enjoy that. You can check out my video on Batch Brewing vs. Continuous Brewing for more info on that if you haven't already/if you're curious.

[@Jdonovanford]

Thanks, I will watch that video since I am interested in the continuous vs batch brewing dichotomy!

[@changeisgood68]

Hi there! I recall you saying that you have never made your own scoby so I hope you can answer my question. Just wondering if the unflavored raw store bought kombucha I'll be using should be at room temp. before I add it to the the cooled down tea I'll be using to hopefully speed up the scabby growth process. I would appreciate your thoughts :)

[@YouBrewKombucha]

Tara McGee Perry Hey there! Room temp is ideal, since cold could halt/slow down the fermentation process. Also, since I’ve posted this video, I actually have grown my own scoby. 😊 I’m doing a full write-up on my website soon but if you’re on Instagram, find the hashtag #ybkgrowsascoby to check out my pics and progress!

[@changeisgood68]

You Brew Kombucha thanks much- AWESOME! I’ll be watching 😀

[@jackieblue04]

I'm going on a two month trip. Should I seal my scoby hotel -to avoid evaporation? I saw a video where they put the scoby hotel sealed, in the fridge, wouldn't that kill it?? 😿

[@crude4u1948]

I want to flavor my kombucha with hibiscus flowers. Is that ok and if so when do I do it? Also, I noticed that one of my gallon jars appears to have mold on top. What do I do?

[@sebastianarielburd3119]

Hi, quick question, how often you change the sweet tea into the scoby hotel jar? I see u have many scobies in the same jar one on top of the other with starter kombucha, I wonder how long do u keep the same starter since the scobies need to continue feeding sugar if Im not wrong, maybe I m mistaken but if we keep the same starter for weeks in the same jar with many scobies, I wonder if the scobies might be starving for new fresh made sweet tea? please advise, thanks a lot

[@YouBrewKombucha]

I've left my scoby hotels alone without replacing/adding more sweet tea for months at a time. It just gets stronger and stronger as the tea gets more acidic (which is actually good because it makes supercharged starter tea with a bunch more bacteria and yeast -- that lessens the likelihood for mold). I'd just keep an eye on it to make sure the liquid levels are still good. If the amount of liquid is sparse or the scobys start to dry out, go ahead and add more sweet tea to "feed" your hotel, but definitely don't remove the super acidic tea that's already in the vessel. That acidic tea is super important! My recipe for scoby food is: Scoby hotel food recipe (a.k.a. A small batch of sweet tea): Steep 1 tsp. black tea in 2 cups of water and add 2 tbsp. cane sugar. Let cool to room temp and strain all tea out before putting in scoby hotel. But that doesn't need to be super exact. It just needs more sugar and tea to eat.

[@pikapoka17]

Great video. Thanks!

[@rachiecakie]

I'm so excited to start my first batch! I adore your channel and have been HEAVILY consulting it for the past week

[@YouBrewKombucha]

RachieCakes go ahead and just add some store bought unflavored kombucha to bump up that starter tea amount. You’ll likely be ok, but it’s better to be on the safe side! Thank you for watching by the way! Good luck with your brews!!!

[@rachiecakie]

@@YouBrewKombucha You are total boss status! I'm interested to see what happens. Thank you so much!

[@kimalm981]

My scoby is not floating, and its been one day since I started first fermentation. Is it something wrong with it???

[@YouBrewKombucha]

That sounds fine to me -- not all scobys float. :) If you want details on what to expect during first fermentation, you can check out this write-up/video: www.youbrewkombucha.com/what-to-expect-f1

[@jessicakolar4728]

At 1:30 when you mention you use "finished kombucha"... does that mean after the first fermentation? Or second?

[@letchimichithambaravadyar9498]

First fermentation

[@tjs.8150]

Hello! When feeding my Scoby Hotel, I accidently poured a little amount of tea leaves in the hotel jar that leaked from a faulty tea bag. Do you recommend I clean and filter the Scoby Hotel to remove the leaves or does it matter?

[@YouBrewKombucha]

Just go ahead and pick out the visible leaves you see :)

[@tjs.8150]

Thank you for your reply. I decided to remove all the scobys in the "hotel" and poured all the kombucha starter tea through a fine mesh strainer to remove the tea leaves and accumulated yeast from the bottom of the jar. I replaced the scobys and feed the hotel liquid with 3 cups of strong brewed sweet tea to feed the scobys. I discarded ripped scobys. I am a scoby hoarder! I hope I didn't destroy or damage the "hotel" environment.

[@sarawong3052]

Is it normal for a new scoby to form at the top of the hotel?

[@hayeskolb1944]

Hi. Where do you store your scoby hotel? Closet? Also, why not put the scoby hotel in the refrigerator ~ when in need, take it out and let the scoby hotel sit until room temperature? I may not have all the ideas and terms to ask the best questions. Cheers :)

[@marciajohnson1825]

Hey there! I've just watched another video (I think it was this lady's channel) and she said that the scobybis more likely to grow mould when kept in the fridge because the coldness causes the scoby to grow dormant. Its inactivity then encourages mould to form. Hth

[@tinasme]

The unflavored kombucha tea that you get from a scoby hotel needs to be a specific kind of tea? What if I used black tea to make that scoby hotel and I want to use a cup of that to make a batch with white tea later on? Wouldn’t that taste bad? How does that work?

[@bLedq]

Faaantastic channel! GJ!

[@amysakakibara6023]

Hi! I've received a scoby hotel from my uncle, but he wasn't able to take care of it often and what happened was that the scobys got attached one in another and turned out as a block. Now I can't separate it and I don't know what to do... can I cut this block with a knife?