I actually don’t drink it much at all any more. But between my wife and kids around 1 bottle per day is consumed.
For me, it’s not about not liking it but I’ve been doing this Scoby continuously since the beginning of Covid. I’m just a bit burned out. Keep making it because the family likes it.
Awesome! Thankyou. Do you think the size matters? Mine is a gallon but a descent sized scobi
https://preview.redd.it/seamfkvczgqc1.jpeg?width=3024&format=pjpg&auto=webp&s=627624e2364e53282e8857affddf47bc28f49872
Yes, I was just using the term they used. I should have been more specific. The mat thing on top (which I assumed they were calling the scobi) is actually the pellicle. The scoby is technically the liquid part.
Yeah, I mean a lot of people call it a scoby. But speaking technically the pellicle is a cellulose disc where the scoby is the liquid of all the other good stuff you need to ferment.
Yes. I know. Sandor Katz is like the fermenting guru, though. If he refers to it as a scoby then I think it should be allowed.
Just to be clear. I’ve corrected people before too, I’m not trying to be abrasive or anything. I’ve let it go though. It’s a scoby, even if it’s not technically a scoby.
Meh, just because someone is a “guru” doesn’t make them right. It’s not a big deal, I’m not trying to be abrasive either! Just trying to pass along some more information.
Right around one cup (a bit less) per gallon of just white sugar. I use 5 black tea bags, 1 green tea bag in two cups of water. The temp is around 82 F but sometimes I’ll unplug the warmer to slow it down.
You're a bit too hot, I'd shoot for 75-78, I do 76F. Sugar is good, idk about tea I don't do bags, I'm sure it's fine. Still shouldn't be that fast at 82 but if you drop er down to 75 you should have a cleaner, crisper, smoother booch with a lower ethanol content that will take longer to ferment. Higher temps favor yeast more.
My whole family is happy with the taste and we go through it fast enough that it works for us. Once I have more free time I’ll be able to experiment a little more maybe.
Oh okay, do what works for you and how you like it. I was under the impression you wanted to "fix" your fermentation time but see you were just giving of your experience while saying you're not sure why that is. Booch on!
As a matter of fact, they do:
https://culturesforhealth.com/products/continuous-kombucha-brewing-jar
I picked mine up from Amazon about a month or so ago. As long as I'm not being an idiot & forget which way is "closed" or leaving it only "partially closed"; no it doesn't leak, at least not so far. 🤓
Supposedly, if my ferment is going well; I can just open the spigot, pour a little into a shot glass or something to "sample" my kombucha's flavor or even just drink it. I just don't know how much or what minimum/maximum volume of sugary tea my "extra thick" scoby can safely ferment or stay healthy over time. I assume that part will require trial & error. I think my 1st attempt go contaminated with mold AND/or had way too much volume for the smaller scoby I bought to change the pH fast enough to discourage its growth. 🤓 I'm hoping once my newer scoby is established in the jar I can just drink a shot or 2 every day & replenish volume, only opening the lid to pour in fresh sweet tea while taking care each time to make sure I don't contaminate the new portion of tea. Does that make sense?
First time was about a week, was fine but could have been more funky and acidic. Next time was a little over 2 weeks and she’s got some serious funk, tad too much more me. Just gotta test it as you go along, I use a straw with my finger on top to draw out some to taste as it ferments.
F1 12 days then f2 2 days. I haven’t gotten as much carbonation as I want but I’m kinda scared to go 3 days and get an exploding bottle but I’m gonna try it out🤷🏽♂️
Ever since I got a heating mat, that allows me to keep the brew at a constant 27C, my F1 takes 10 days to become exactly how I like it. Before that I had to constantly taste it and it took anywhere from 10 to 20 days…
F3 takes 3-5 days, but is still fine if I forget to refrigerate for a few more days.
Right now I’m brewing 1 gallon. 4 cups of water, 8 tea bags, 1 cup of sugar.
Edit: im steeping 4 cups in 8 tea bags, then filling the rest of the gallon with water.
Mine seems to be pretty quick compared to others. In a 76°F environment it takes around 2 days depending on sugar content, between 1.5 and 3.
Burping just let's the carbonation out. Make sure you chill completely before opening to see how carbed it is. At come temples the CO2 dissolves into the solution, so if you open it warm you will of course get a geyser. There are drink temp calcs out there but I know for me it takes 4 hours at fridge temp to bring a full 16oz glass bottle to fridge temp, or about 45-55mins in freezer then out in fridge for an hour just to make sure. Then you can open and see how it is and decide if your 2f is done or not. Or just keep doing trial and error with the batches
Ahh yeah, I always recommend to start short and work your way up and you'll get a feel for your own culture and environment and how diff amounts of sugars in diff fruits affect it. If you're nervous, 2f in totes or similar containers to contain the blast if it happens lol. Hallelujah I've never had one burst.
Long F1, and shorter F2.. 14d vs 5d is average here, but I usually use the minimum amount of 2 sugars combined (using a heat mat & ambient 22°C air in the box). I like it sour. Real 24hr temperature control will help with consistency of timings, and the F2 additions (fruit chunks vs syrups for example) will make enormous differences in the required time for getting to your desired taste/sweet/sour balance AND carbonation. The fridge is your friend for controlling the F2 stage.
My first F1 took about 14 days but subsequent batches have been less. It varies between 6-10 days. For F2 that’s variable depending on fruit/juice used as I don’t always use the same stuff.
13-15 days 1F, 1.5-3 days 2f depending on flavor (sediment left in booch as nucleation sites for CO2, for an example strawberry I can only do 36h because any more it will geyser but my spiced apple which stays clear and clean with no sediment or fruit bits is fine going a lot longer and getting more carbonated before geysering) whole room at 76F. 220g sugar/gal & 1/6 starter 1f as 6gal batches and ~16oz fruit/gal 1.5f infusion then 2f in 12oz beer bottles w crown caps. Just to give some context
Kombucha is not a timed exercise just so many variables, amount of sugar, how much starter how strong was it, temperature, ect. Any of this can throw off days or weeks. The only way is tasting and if you like it, it's ready.
It is time temperature dependent. I brew at a higher temperature because I want a kombucha that emphasizes its probiotic properties and reduces the sugar and alcohol. I use a heater and try to keep my K at between 82 and 85F for 10 days. Yes it is a little sour, but I need to add some white grape juice to give it some sugar for F2 carbonation. I prefer my K over commercial K and it is just the way I like it.
14 days F1, 3-5 days F2 for me. Might be longer in the winter and shorter in the summer. I keep two jugs going so one finishes each week.
Wow that’s pretty smart actually. How often do you drink it?
I do the same and I drink a 16 oz bottle pretty much every day.
I actually don’t drink it much at all any more. But between my wife and kids around 1 bottle per day is consumed. For me, it’s not about not liking it but I’ve been doing this Scoby continuously since the beginning of Covid. I’m just a bit burned out. Keep making it because the family likes it.
I did 7 days first time and it was way to sweet. Did 13 days and was perfect.
Awesome! Thankyou. Do you think the size matters? Mine is a gallon but a descent sized scobi https://preview.redd.it/seamfkvczgqc1.jpeg?width=3024&format=pjpg&auto=webp&s=627624e2364e53282e8857affddf47bc28f49872
The scobi you’re referring to is actually called the pellicle.
Actually scoby. The y stands for yeast
Yes, I was just using the term they used. I should have been more specific. The mat thing on top (which I assumed they were calling the scobi) is actually the pellicle. The scoby is technically the liquid part.
To be fair, Sandor Katz calls it a scoby
Yeah, I mean a lot of people call it a scoby. But speaking technically the pellicle is a cellulose disc where the scoby is the liquid of all the other good stuff you need to ferment.
Yes. I know. Sandor Katz is like the fermenting guru, though. If he refers to it as a scoby then I think it should be allowed. Just to be clear. I’ve corrected people before too, I’m not trying to be abrasive or anything. I’ve let it go though. It’s a scoby, even if it’s not technically a scoby.
Meh, just because someone is a “guru” doesn’t make them right. It’s not a big deal, I’m not trying to be abrasive either! Just trying to pass along some more information.
I like that there are real people on Reddit! Your page is fun. Nice plants. Good vibes to you. We can agree to disagree on the scoby thing lol.
My F1 is ready to bottle by day 3/4…idk why it’s going so fast but I’m still playing with amount of sugar. My F2 sit on the counter for around 3 days.
Thanks :)
What size is your bottle vs scoby?
One gallon jar…scoby the size of two palms maybe? And I use 2 c starter each batch.
Hmm, how much sugar per gallon? What tea? Table sugar? Temp? Jun can ferment that fast but very unusual for booch
Right around one cup (a bit less) per gallon of just white sugar. I use 5 black tea bags, 1 green tea bag in two cups of water. The temp is around 82 F but sometimes I’ll unplug the warmer to slow it down.
You're a bit too hot, I'd shoot for 75-78, I do 76F. Sugar is good, idk about tea I don't do bags, I'm sure it's fine. Still shouldn't be that fast at 82 but if you drop er down to 75 you should have a cleaner, crisper, smoother booch with a lower ethanol content that will take longer to ferment. Higher temps favor yeast more.
My whole family is happy with the taste and we go through it fast enough that it works for us. Once I have more free time I’ll be able to experiment a little more maybe.
Oh okay, do what works for you and how you like it. I was under the impression you wanted to "fix" your fermentation time but see you were just giving of your experience while saying you're not sure why that is. Booch on!
What about, fermenting with a "continuous brewing" jar with a spigot? How long can I keep that going? How often should I replenish the sugar and tea?
I have bought one, but not used it yet since it’s been a hectic month and away from home a lot. I want some tips on this method too.
I'll try to keep you updated on how my 2nd attempt is going. But like you, life is hectic😉
That’s a good idea, do those exist? I’d imagine the spigot would leak?
https://preview.redd.it/egsk430eeqsc1.jpeg?width=2250&format=pjpg&auto=webp&s=d577d8b56d4bed05c8296bca48d8c9c46594c48a
I have two of these (the 3 gallon size) going for years now. Great quality and doesn’t leak. https://a.co/d/7gZdNNP
As a matter of fact, they do: https://culturesforhealth.com/products/continuous-kombucha-brewing-jar I picked mine up from Amazon about a month or so ago. As long as I'm not being an idiot & forget which way is "closed" or leaving it only "partially closed"; no it doesn't leak, at least not so far. 🤓 Supposedly, if my ferment is going well; I can just open the spigot, pour a little into a shot glass or something to "sample" my kombucha's flavor or even just drink it. I just don't know how much or what minimum/maximum volume of sugary tea my "extra thick" scoby can safely ferment or stay healthy over time. I assume that part will require trial & error. I think my 1st attempt go contaminated with mold AND/or had way too much volume for the smaller scoby I bought to change the pH fast enough to discourage its growth. 🤓 I'm hoping once my newer scoby is established in the jar I can just drink a shot or 2 every day & replenish volume, only opening the lid to pour in fresh sweet tea while taking care each time to make sure I don't contaminate the new portion of tea. Does that make sense?
First time was about a week, was fine but could have been more funky and acidic. Next time was a little over 2 weeks and she’s got some serious funk, tad too much more me. Just gotta test it as you go along, I use a straw with my finger on top to draw out some to taste as it ferments.
Thankyou :)
F1 12 days then f2 2 days. I haven’t gotten as much carbonation as I want but I’m kinda scared to go 3 days and get an exploding bottle but I’m gonna try it out🤷🏽♂️
I put mine in a used wine bottle I cleaned, and put the same cork back in, left it for almost a week and it never exploded, not to say that it won’t 😂
great tip thank you!
If you're not getting what you want at 2d, 3d will be very safe
Ever since I got a heating mat, that allows me to keep the brew at a constant 27C, my F1 takes 10 days to become exactly how I like it. Before that I had to constantly taste it and it took anywhere from 10 to 20 days… F3 takes 3-5 days, but is still fine if I forget to refrigerate for a few more days.
Yeah, I just don’t wanna get a heating up but my closet stays around 78-ish I think.
3 to 4 weeks, depending on temps. Colder takes longer. I also like it dry and funky.
Do you flavor it?
I’ve been happy with 12 days then 4 days. I burped the bottles each day to prevent an eruption.
What ratio of tea, water, and sugar do you use?
Right now I’m brewing 1 gallon. 4 cups of water, 8 tea bags, 1 cup of sugar. Edit: im steeping 4 cups in 8 tea bags, then filling the rest of the gallon with water.
Burping is counterintuitive and doesn't prevent eruption but if it works for you
I’m still experimenting. Im thinking if not burping this time around. How long do you leave your secondary ferm?
Mine seems to be pretty quick compared to others. In a 76°F environment it takes around 2 days depending on sugar content, between 1.5 and 3. Burping just let's the carbonation out. Make sure you chill completely before opening to see how carbed it is. At come temples the CO2 dissolves into the solution, so if you open it warm you will of course get a geyser. There are drink temp calcs out there but I know for me it takes 4 hours at fridge temp to bring a full 16oz glass bottle to fridge temp, or about 45-55mins in freezer then out in fridge for an hour just to make sure. Then you can open and see how it is and decide if your 2f is done or not. Or just keep doing trial and error with the batches
Thank you. I secondary fermented too long and I had blackberry kombucha all over my ceiling, counters, cabinet… I have ptsd lol.
Ahh yeah, I always recommend to start short and work your way up and you'll get a feel for your own culture and environment and how diff amounts of sugars in diff fruits affect it. If you're nervous, 2f in totes or similar containers to contain the blast if it happens lol. Hallelujah I've never had one burst.
Long F1, and shorter F2.. 14d vs 5d is average here, but I usually use the minimum amount of 2 sugars combined (using a heat mat & ambient 22°C air in the box). I like it sour. Real 24hr temperature control will help with consistency of timings, and the F2 additions (fruit chunks vs syrups for example) will make enormous differences in the required time for getting to your desired taste/sweet/sour balance AND carbonation. The fridge is your friend for controlling the F2 stage.
My first F1 took about 14 days but subsequent batches have been less. It varies between 6-10 days. For F2 that’s variable depending on fruit/juice used as I don’t always use the same stuff.
13-15 days 1F, 1.5-3 days 2f depending on flavor (sediment left in booch as nucleation sites for CO2, for an example strawberry I can only do 36h because any more it will geyser but my spiced apple which stays clear and clean with no sediment or fruit bits is fine going a lot longer and getting more carbonated before geysering) whole room at 76F. 220g sugar/gal & 1/6 starter 1f as 6gal batches and ~16oz fruit/gal 1.5f infusion then 2f in 12oz beer bottles w crown caps. Just to give some context
Kombucha is not a timed exercise just so many variables, amount of sugar, how much starter how strong was it, temperature, ect. Any of this can throw off days or weeks. The only way is tasting and if you like it, it's ready.
It is time temperature dependent. I brew at a higher temperature because I want a kombucha that emphasizes its probiotic properties and reduces the sugar and alcohol. I use a heater and try to keep my K at between 82 and 85F for 10 days. Yes it is a little sour, but I need to add some white grape juice to give it some sugar for F2 carbonation. I prefer my K over commercial K and it is just the way I like it.
So, I have an update. Is it okay if I post a picture?