Kombucha Time Lapse

This is a time lapse video I made of some kombucha brewing in my house over the course of a week.
For more visit my website at: Culturedfoodlife.com
Here is the same video without the captions: • Kombucha Time Lapse (n...
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Watch my How To Make Kombucha Video Here: • How to Make Kombucha
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[@tonybogyo8905]

As a first time brewer I can't tell you how helpful this video is! When you haven't seen the process before and you're wondering if things are OK or gone terribly wrong it is great to see what it should look like - I am much relieved after watching this - thanks so much!

[@TerribleChaos]

No M ‘O

[@outdoorsywannabe1888]

Finally a video that helped me. I have watched numeours video how to make kombucha but i need to see how it suppose to look like. THANK YOU SO MUCH for this video.

[@CulturedFoodLife]

So happy to help you Elma! Keep in mind that each scoby can look different depending on the time of year, the house temperatures, and the ingredients used. If youre scoby looks different then thats ok! This was done in a heated environment so it would be a perfect 7 day ferment. but kombucha can take longer in cooler temps or go even faster in very hot temps. Learn more about all the ways scobys can look here: www.culturedfoodlife.com/help-my-scoby-is-ugly-and-other-common-issues/

[@bobbob-wf8ho]

my dad had this back in the mid 90s and I didn't know what it was . he use to call it "algae drink"

[@BMarie774]

This is such a resource for first time brewers. I’d for sure have been concerned if I saw some of the bacteria/yeast solely because I wouldn’t know what’s normal and what’s not. Thanks.

[@batwork4031]

Thanks this helped me. My scoby was starting to have black spots. I nearly threw it out untill i saw the video. I don't mind the words, they are helpful.

[@damianojeda7017]

Wow, a very nicely done video. I just started my very first batch an hour ago. For 2 days I've been going kombucha crazy rethinking the entire reverse process of the bottles and flavors I love in the grocery store. Such a fun and random brew.

[@CulturedFoodLife]

Hi Damian, I'm sure you are doing great! I have a lot more helpful information on the process on my website culturedfoodlife.com as well!

[@somefishhere]

Donna. You are simply the best. Your documentation of every process is the most comprehensive I’ve come across

[@Asdfghjklct]

thanks for making this video!! it's so helpful

[@lillyw4710]

Very fascinating. Thank you for making these videos I want to start making my own kombucha, kefir and cultured vegetables

[@Alice_Walker]

This video is very cool and also more helpful than really long videos trying to describe what happens. Thanks!

[@annetteleggett9854]

Thank you for this. I am making my first batch and saw a thin, kind of cloudy layer and bubbles and was worried that I screwed something up, but after watching this, I can see that it's fine!

[@CulturedFoodLife]

Oh good! You are doing just great!

[@candythompson9863]

I love this!!

[@cassandraschoenenberger6378]

Such a great video!! Thank you!

[@animalsareourangels93]

Excellent and informative video!! Thank you so much!

[@freedomhomesteadky]

This is awesome!!

[@christinamelo3740]

THIS.IS.AWESOME!

[@sellelpoc]

FINALLY! I have been looking for a video like this for few days

[@Sheenasalesthriftytreasures]

Absolutely loved this thank you

[@lindadwisetyowati9882]

Love this video! Finally I know how scoby become a layer. Scoby is now viral in Indonesia, almost everyday I see some people make and taste the kombucha. First time I see it, I feel 'eww, what is that? Why you eat it'. But now I know what benefits of this bacteria.

[@lesliearellano958]

Thank you this was veryyy helpful!

[@stevengower9296]

i saw this in a group today and I feel it was very serendipitous. I watched this when it first came out. It was my introduction to kombucha. After watching this video I fell in love with the whole idea, and I’ve been fermenting ever since! I love the time lapse it’s so cool!

[@CulturedFoodLife]

I love that Steven!! Thank you so much for sharing your thoughts! Kombucha is one of our favorites. happy fermenting!

[@lasik69]

Thank you! VERY Helpful!

[@Sandee246]

That was awesome!

[@Dip-5698]

Great video. Very insightful. Thanks.

[@maryherbert2709]

Your website is very well done. Thanks for this video. I look forward to making as many fermented foods as possible. Thank you for teaching!

[@CulturedFoodLife]

Thank you so much Mary! We are a small team here at Cultured Food Life so we really appreciate the kind words!! I hope you're inspired to start making them!

[@mimicelia4593]

vraiment génial et rassurant ! thank you so much !

[@xncmusic]

thanks for updating this interesting video, i'm making kombucha too and my little scoby have that black spot like in your video, a little worry at first, but now that i knew my scoby is doing well. Thank you so much.

[@RaymondLohengrin]

Excellent video, everyone who makes Kombucha should watch it. It shows what you can expect from the fermentation process. Thanks!

[@takafalai]

Great video Thanks for the notes too

[@rob4151]

This video has saved me so much time, THANK YOU

[@CulturedFoodLife]

So glad you enjoyed it and that it helped!

[@alfinalia5005]

Thankyouuu.. ure the best vid😘😘

[@pseudomonas106]

Thanks for sharing, I thought my fermentation fails but your video makes me feel confident about my process

[@serialthrillerz]

Bliss, thank you for sharing!

[@deejones6052]

Thanks for sharing, lots of people ask how it works and now I can show them how it works.

[@rostkgb]

it's actually informative, thanks

[@TroysHobbies]

Thanks for the video. I just got Into brewing Kombucha.

[@CulturedFoodLife]

You are very welcome! I have a lot of tips and tricks and kombucha recipes on my website as well if you need any help! Happy Brewing!

[@tristaferencik746]

I'm making kombucha for the first time and it's starting to get a layer of film overtop. I was a tiny bit worried until I watched this! Thank you!

[@user-rb4gq2rx8n]

I made two and both look very different. excited to start the second fermentation

[@johnevans7967]

I looked so long to find something that could help me tell if my Scoby was getting mold or not. Thank you!!!

[@zy510]

Thank you so much for sharing this! I'm currently brewing my first batch and I've got the round things floating on the surface so I was curious to find out if that was the start of the new scoby. So far so good! 💖

[@karenyoudenvengeruk2897]

I eat them also, you will never be sick, I make 30 gallons every two weeks

[@ronnaanne]

Finally thanks for this 🥰🥰🥰 new subbie here

[@Zaharkina]

Hello, Donna ! It is so much fun to watch your videos. Ones you said that you using kombucha for your tomatoes plants.... can you tell more about it , plz.

[@christeene8082]

This is awesome

[@dhamrait12]

Excellent. Quite reassuring that's what look wierd is fine. Mine is a week old by tomorrow. ❤️

[@MuhamedRahman]

Excellent

[@Kingjay19]

Love the music

[@jamesmaguire1058]

Thank you so much for this! I just experimented with the dregs of bottle of kombucha- just to see if it works. Well. It has! The last couple of days has been real interesting , until today, when I noticed some green-blue in spots. I decided to let it go a little further, figuring no loss and hoping the coloring could just be a reflection off the blue measuring cup I am currently using. But now I see I have the same dark areas you show in your video. Again, Thank you!

[@CulturedFoodLife]

Hi James! There shouldn't be any blue or green colors in the jar. This could be mold. Mold is rare with kombucha but if you aren't usng enough starter tea/plain kombucha that can happen.

[@B14ckFoot]

REally cool!

[@user-wc3yd8hh7l]

Спасибо за интересное видео!!

[@HvensFury]

very cool!

[@zubinislucky]

Wow !

[@gwynethspooner5744]

Thank you

[@lesleymaclennan7899]

Thanks👍😊

[@aliceng5580]

Thank you.

[@virginiavoigt2418]

This is such a wonderful enriching video. I would love to make kombucha, but I can't have coffee or tea in my diet. Is there something else with which I could make kombucha?

[@diannekelley4736]

My kombucha never gets bubbles like this! I would love to have this many bubbles!

[@0naledge]

A week!! I’m 2 weeks in and just starting to get tiny hairs around the edges. Great job

[@danielschaper1359]

I bought some cranberry GTS kombucha and I plan to make my own scoby I can't wait!

[@CulturedFoodLife]

It's best to use plain kombucha to start your scoby. You'll have better luck. Also when you make your own kombucha get more plain kombcuha to use as starter tea. The scoby is one small part of kombucha. You need plain kombucha/starter tea to really ferment the tea. Happy Brewing!

[@miloknee6273]

Hi, Donna! Could you upload a version of this video without the words on top? I would love to get a good look at the whole process.

[@olgasa6943]

you might want to start over and ignore the words on top , focus on the jar? : -)

[@CulturedFoodLife]

kzbin.info/www/bejne/iZ6ooaVjrpZ0j5o

[@Umi-imU-We-Are-One]

So groovy scoby doo 👍 ~ 💜

[@Frank5921]

Thank you so much for posting this video. I have just started to make Kombucha for the first time. Its currently in a one gallon jar in my closet. Its been fermenting for about seven days. I started with a full grown scoby that was given to me by a coworker. The temps range from 50 at night to 80 degrees days here how long should I let it go, oh and I used green tea for my first batch. I figure if it turns out I like it the next batch will be with black tea.

[@CulturedFoodLife]

You should taste test around 7-9 days if it is getting that cold at night and that warm during the day in your house the length of time could vary greatly. But if its tarte and not sweet its done!

[@potatosmith3482]

How long does it take for a scoby (about an inch thick) to form? Does putting more starter culture make the scoby grow faster? Thanks! (Edited) Also, after harvesting the first scoby, will it take long for a new one to grow?

[@teekay698]

If you have starter culture you wont need a scoby. But if you really need a thick scoby, letting the tea ferment for longer(which will increase the acid levels in the culture), or adding more starter tea than the regular amount(which will again increase the acidity) should work.

[@sharronpoirier]

Neat! tx for posting about Kombucha Donna! Much appreciated! One question for you: Does the scoby I add to my tea have to be room temperature? I was keeping it in the fridge. I've seen that some keep their extra scobys at room temp, some keep it in the fridge... I thought if in the fridge, it wouldn't grow but someone else posted that it did. Anyway, back to my original question haha...Does the one I'm putting in my current tea batch have to be room temp or can it be straight from the fridge? Thank you!!

[@katherinemiller8916]

Always keep your scoby's at room temperature

[@motherpops]

Yummy my very first vat of combucha was ready yesterday and it's yummy, what's even better is my daughter who swore never to touch it due to the story likes it too. I mixed it with some fruit juice and she loved it. The smell of vinegar is kinda off putting though.

[@Electronics61]

Great informative video. Thanks. I tried examinatingvmy scoby by moving my jar but now it sank to the mid way in the liquid. Other videos say it is not problematic. I am starting the first growing my scooby from scratch. Today is day 8 and I will let it grow till day 14th. After that I will start real kombucha. Thanks.

[@CulturedFoodLife]

Hi! If you move your jar at all the new scoby forming will fall and another new scoby will start to form. This ok, it just means your new scoby on top wont be as thick (not a problem though) always go by taste to see when you're brew is ready.

[@Redeemed493]

Considering purchasing a SCOBY from you but trying to learn about the brewing process first. It would be great to have a side view of the brewing container as well to see what the contents/kombucha looks like during the process. Thank you for the video of the top portion.

[@CulturedFoodLife]

Check out this link: www.culturedfoodlife.com/recipe/kombucha/ On Step 11 we have a slideshow with side and top views for each day of brewing.

[@artistpw]

Have you seen the mosquito traps that use yeast and flour to attract the pests with a cut 2 liter bottle? I bet a small little brewing of kombucha would last for days and emit CO2, while the yeast sort of poops out after a day or two. I'm trying out to make a scoby from 2 bottles of GT's original. I tried to get the bottles that seemed to have the most bacteria at the bottoms, but there were only 3 bottles, so I got all of them. So far it looks good and is bubbly on the top.

[@michelew2154]

a friend of mine gave me a scoby to make my own Kombucha...Started it on a Monday and checked the following Monday, still was a little sweet for my taste and waited a couple more days and was better...I removed the scoby and started a new batch right away with the old socby....however the kombucha from the first batch I made I stored on my counter in 2 quart size mason jars...didn't drink most of either batch...today (about a whole week from when I put it in the quart jars) I went to get some to drink and both had another scoby growing....is this okay and can I still drink the tea? This is the first time I have ever made this so I want to be sure all is okay!!! Also what do I do with the new scoby? Is it okay to make new batches with or to share with others?

[@AnitaGMills]

Cool video

[@MrSticky1991]

Same here

[@YukoKoch]

Hi, thanks for the timelapse! My first batch of Kombucha has been fermenting for 14 days now. The top scoby looks like day 2 in your slideshow. Any idea what's wrong? The jar is basically the same size as the jar from the friend I got the scoby from. I tasted it, it goes into the right direction, but could be more sour for my taste (I like really sour). Should I just wait more? Or make another batch? I've used roughly 15% of strong kombucha (had 4 weeks of fermentation) in the batch. Thanks so much!

[@CulturedFoodLife]

Hi! Wow 14 days is a pretty long time. Is your house very cold? If you house is below 70 F then it can take 3 weeks or more to ferment your brew. If this is the case you can double or triple your starter tea on your next batch. Also if your batch was moved at all during fermentation then the scoby that started forming will break its seal and start over. This is ok! but it wont look the same as if it was left to grow :) In this case you should always go by taste. You want it tart but you dont want it CRAZY sour/vinegar or you wont get as many benefits.

[@YukoKoch]

@@CulturedFoodLife thanks for the answer! The taste was ok, so I just filled it up, made a new batch, and placed it further away from the window into a shelf. There it's 26°C, before it was 21°C. Now already after 3 days the scoby has the same size as the one before after 14 days :) so I guess it was really the temperature, or maybe also the scoby getting used to the new environment. Thanks a lot! Cheers, Yuko

[@CulturedFoodLife]

Happy Fermenting Yuko! You are doing great! Kombucha loves being closer to 27 C so you made it happy!

[@youngsanch]

I think the captions need to be bigger

[@lovenone493]

😆

[@rendermanpro]

With smaller captions, people like you will sarcastically complain "could you make it smaller". Anything for you will be "always wrong"

[@northerngirlhobbies]

New sub.

[@kentjackson8505]

I made my first batch of the konbucha. My question is I still have the scoby on the bottom of my tea Jar. The top bubbly layer is separate. Do I put thed thin layer of the furmentation stuff on the bottom to combine with my scoby on the bottom of the jar?? Please tell me.

[@CulturedFoodLife]

Hi Kent, You can combine both your starter scoby and your new scoby (that grew on top) for your next batch. Or you can use one of them. Either way is fine. The starter tea/plain kombucha is the most important part when starting the next brew. So as long as you have a part of a scoby along with the starter tea you are good!

[@rashidatakindele2685]

Hi Donna, please can you explain what sourdough is. Thanks

[@christinethomas2563]

hi there have just started trying to make my own Kombucha, is there a certain time frame that the first fermentation should take. Mine has been 8 days and I can see a little bit of what is meant to happen but no bubbles yet? I think I can see a scoby forming but its' not as quick as your one. Any suggestions would be greatly appreciated. cheers Chris

[@CulturedFoodLife]

Hi Chris, It mostly depends on temperatures. In warmer homes 75+ it will be around 6-8 days. But if your home is cooler than that it can take as long as 3 weeks. I always go by taste testing to see when it is ready. You won't get a lot of bubbles unless you use a heating belt or your home is super warm. So no worries about that. The true fizz/bubbles will come if you do a 2nd ferment in a sealed bottle.

[@christinethomas2563]

@@CulturedFoodLife Thanks for the reply, I will be doing the taste test this weekend. Be safe Cheers

[@gustaflembre4191]

What was the proportions of your initial tea? Incredible how it formed so quickly

[@CulturedFoodLife]

This is the base recipe we use: www.culturedfoodlife.com/the-trilogy/kombucha/how-to-make-kombucha/ This jar has a heating belt on it so 7 days is about normal. Or if the home is about 75-80. Hope this helps!

[@BirdOfParadise777]

Fantastic video! :) Can scobies be stored in the refrigerator or will the cold kill them? thanks:)

[@katherinemiller8916]

Never store scobys in the refridgerator

[@annemeddaugh3960]

TheBrightSideGirl

[@spacebowiestardust3663]

Nathan Brooks hahaha!

[@jahblessangelina8707]

LOL and I was worried because I saw the dark thing in my kombucha and thought that I messed up, thank God I didn’t 🙏🏻❤️👏🏻👏🏻

[@billiona1]

Hi Donna, I love your programs especially Kombucha. You are very thorough in explaining but I still can't make my Kombucha fizzy. Very frustrating! Thanks for your time!

[@emopoop8616]

To make the Kombucha extra fizzy you need to catch it at its sweeter smelling stage before it smells more vinegary in order to make it fizz more. :)

[@CulturedFoodLife]

This is my daughter @Christmas Rooster hope this helps!

[@davidgoon2399]

Hello there, i tried to make my first kombucha using kombucha (not scoby) i think the processes are exactly like yours, but only after a week, scoby appear on top of the jar about 5mm thick and 10cm diameter. What worries me are the stuff at the bottom of the jar, looks like mud, or sand. Is it normal? Do i need to wait longer or the scoby can be used to make kombucha? Thanks

[@CulturedFoodLife]

Hi David, If you use just starter tea (plain kombucha) to make kombucha it will take a little longer. So just do a taste test, it should be tart with very little sweetness. No worries about the bottom of the jar, those are just strands of yeast from the fermentation process.

[@davidgoon2399]

@@CulturedFoodLife oh ok.. Now i shouldnt be worry about it. Thanks alot for replying. Kudos

[@lucianahendrika1267]

hi! I am new to the kombucha world. currently I'm trying to breed kombucha, I started on June 19th. but today I saw that there were ants inside? what will happen if ants visit my kombucha while the scoby is forming? what should I do with my kombucha?

[@tcho2103]

It’s been 4 days since I made my first mix with unfiltered+unflavored kombucha and greentea+sugar mix but I don’t see any scoby forming on top. Does this mean I did something wrong and it will never form scoby?:(

[@mikeexits]

Feeding the bubble Extending out in human space Always touching everyone

[@tannermaxwell7321]

Just a quick thing to add to anybody watching, the cloth also prevents mold spores from invading your kombucha.

[@twinfrey]

It looks gross but I'm willing to try it!!

[@CulturedFoodLife]

You'll get used to it :) You should see how beer is made haha

[@potatosmith3482]

We are currently doing an experiment about scoby. My brew seems to be contaminated with mold, but we're not going to drink the kombucha and will only be needing the scoby. Will the brew still grow scoby despite of mold contamination?

[@CulturedFoodLife]

Hi! If you have mold you should start completely over. Mold is actually very rare with kombucha so something has to be very off for mold to form. You will need a scoby AND starter tea to make kombucha. Starter tea is plain kombucha and is more important for the brew than the scoby. Without the starter tea you are very likely to get mold and not be able to make kombucha.

[@TH-xf7wj]

I'm currently in my second batch (10 days) and I can't seem to get my ph levels up? They are still running around 1.6. Any advise would be greatly appreciated.

[@azizahbadeges2711]

I am so thankful for thia video because i know dark spot in kombucha its safe... And my kombucha healthy.. Before i don't know what is dark spot

[@Plarg40]

I have sort of dust on my SCOBY. When I rub it with my fingers a layer comes off. The dust like layer covers the whole SCOBY. I wonder whether this is some kind of mold. Please assist. If you have Telegram, etc let me know and I send you some photos to make it clearer.

[@Viv8ldi]

I wrongly placed my container with my first scoby in the cool cellar because I thought I have to place it in a cool place. Now seven days are past and I like the taste. Is it problematic if I use the kombucha too early to make a new bunch? maybe the liquid is not strong enough and if I add 1 liter of new tea, it will dialate too much?

[@CulturedFoodLife]

Hi Galliano, You want the brew to be tart with very little sweetness. In cooler rooms/temps it can take much longer to ferment. I would make sure it's tart and not overly sweet. IF you stop it too soon and make a new batch with this batch as starter tea it will take even longer to ferment, because this tea was sweeter. The sweeter the kombucha the longer it will take to make a new batch. I hope that makes sense?

[@sharmamadhus09]

how do I make sure it's fermenting and not going bad ?

[@crystalwaldrep5775]

Sooooo helpful, new to this and looked at it this morning and it had weird stringy stuff and I got scared I ruined it phewwwww

[@CulturedFoodLife]

It's all just a new learning experience! Check out the many different faces of scobys here: www.culturedfoodlife.com/help-my-scoby-is-ugly-and-other-common-issues/

[@Tony18Rox]

Hi Donna, why did my SCOBY start to form on the top and then fall down looking stringy? I’m not sure if mines working!

[@CulturedFoodLife]

You're new scoby will always from on top, if it fell or became detached it was because the jar was moved. This is ok it will start over again, but you should go by taste at this point to know when your brew is done. Strings are fine as well, they are just yeast from the brew.

[@crazymarva]

Is it safe not to close the jar with tissue or cloth

[@erinhumanier9155]

My kombucha doesn't get bubbly. Coyld you tell me why that is? A scoby is forming, but that's it. When it is ready, i don't taste any sugar.

[@melkava23]

❤❤❤❤❤❤❤

[@SadChina]

there are no bubbles or floating specks in my kombucha... i think i made it wrong :[

[@Cocobean4]

Donna how is the best way to store a scoby hotel?

[@CulturedFoodLife]

Thanks for sharing!

[@HellGod67]

lol Mine is always way too silent and not producing bubbles, creating a layer out of clear liquid instead of making chunks and then forming it. I guess I have too little starter liquid and sugar. + my climate is cold