ORGANIC Kombucha SCOBY With Twelve Ounces of Starter Tea - Live Starter Culture - Makes A One Gallon Batch - 1.5 Cups of Strong Mature Starter Tea - Brew Your Own Kombucha (1 Pack, 1, Count)

UPDATE 3/8/18: Still going strong. I'm swimming in extra scobys now. Very very healthy starter scoby from this seller, can't compliment this company enough on the high quality of their product. Since I wrote my original review, I've seen a lot of other people's scobys and they are UGLY. Very thin layers, stained dark brown, with gross black yeast strings, sitting in blackish brown liquid. SUPER gross looking. Fermentaholic's scoby is nothing like that - they are clean, healthy looking, creamy colored and thick. Mine doesn't make many yeast strings at all, just some sediment on the bottom. All my baby scobys have turned out to be beautiful and healthy looking as well, just follow the instructions included exactly. I've also read that using green tea instead of black tea helps keep your scoby from getting stained and becoming darker, so my typical mixture is 50/50 green tea and black tea (3 green tea bags, 3 black if you use the proportions in the instructions). However, my best batch yet was when I used 100% green tea (6 green tea bags) - it was pleasantly floral and sweet, with just a hint of tartness, not the aggressive sour and tannic flavor of typical kombucha. From my research, green tea works just as well as black for a scoby food source, and my scobys have been much prettier when I do batches with green tea, so try it! Last thing, I've been making so much kombucha that once in awhile I won't have time to refresh the liquid and a batch will ferment too long and become kombucha vinegar. It's not necessary to throw this out at all - there's tons of recipes online that substitute apple cider vinegar for kombucha vinegar, and I've found my over fermented kombucha to be super handy when I need vinegar in a pinch (ie. salad dressing). This may freak some people out, but I've even tried using my kombucha vinegar as a hair rinse (diluted down with cooled chamomile tea), and it worked amazingly as a clarifying shampoo and even took care of some flakes that I've been getting from the dry winter weather. If you have color treated hair, it will strip out your color. However, I really liked that my hair was so clean, volumized, and shiny the next day. I actually got several compliments about having a "hair model" day. For my method: Brew a cup of chamomile. Drink a third of the cup as you wait for it to cool. When cool, replace the third with your kombucha vinegar (1 part kombucha vinegar, 2 parts chamomile tea). After shampooing, dump this on your head, concentrating on the scalp (careful, it might get in your eyes and ears). Rinse well (I rinsed several times because I was afraid I'd smell like vinegar later). Condition as you would normally. While your hair is wet, the kombucha smell might follow you around, but it dissipated when it dried (I had several people smell me to confirm). Best of luck with your kombucha!! If you're buying it here, you made the right choice. I can confirm it's an excellent source. -------------------------- Oh this worked out great!! I read the reviews here that said these scobys come with a full cup of the kombucha starter liquid so that when you add it into your gallon of sweet tea, it will end up the perfect ph (instead of you having to add vinegar in to adjust the ph like other kombucha sets on Amazon that don't come with enough of the liquid). As a first time kombucha brewer, I was willing to pay a little extra to ensure the ph was correct from the get go, and I'm happy to report back that this worked great. I highly recommend buying your scobys from here if you are a beginner like I was. Just to be safe, I did test the ph with some ph test strips and it was in the perfect range! Instructions are very clear and simple. My scoby was about the size of a hockey puck. I could actually see several layers already existing in the scoby I got in the mail and from what I read, I'm sure it was probably thick enough to separate the layers and give to a friend. I didn't since I was new at this and didn't want to mess with it. It definitely moved around in my gallon jug in the first week - some days floating on top, some days stuck to the bottom, some days drifting on it's side. You're dealing with something that's alive, people. Just let it do it's thing. After only one fermentation cycle, I saw the beginnings of a new scoby forming at the top of my jug so this culture does seem very healthy. I was impressed. My first batch tasted about right to bottle after about 10 days (I live in San Francisco so fermentation times might be longer since it's a little cooler here).

This is a good quality starter scoby! Got this for my partner as a christmas present to replace an old one that got moldy. This Fermentaholics starter has been going strong for a few months producing multiple batches of Kombucha and was super easy to use. The first one wasn't as carbonated as we like, but it has improved. The taste is really yummy even before adding flavoring. It has grown big enough that we could probably split it soon. It hasn't required really intense caretaking, super happy with it!

I have found the cheapest way to brew, high quality kombucha. Most of these items I got through Amazon. I will give you a list: 1) The original scobys - Fermentaholics ORGANIC Kombucha SCOBY With Twelve Ounces of Starter Tea. I got two of these (with repeat brewing and division they've become six over a two month period). 2) To maintain a proper brew temperature of 80 degrees - Ohuhu Seedling Heat Mat for Plants. I'm brewing six gallons at a time so I got eight of these. One goes around a gallon jug of water that I use as a control for the other six. I put a cap of bleach in the water to keep it clean and just refill with water as it evaporates. The eighth goes under the middle of the ceramic tile I have placed the bottles on. It warms the bottom of the Grolsch beer bottles I use for the second fermentation. I use large elastic hair ties to hold them against the jars. 3) Ohuhu Digital Temperature Controller Seedling Heat Mat Thermostat - the probe goes into the gallon jar with water and that then controls the temperature in the other six brew jars. 4) 12" SS Dial Thermometer Homebrewing Brew Kettle Brew Pot - this gives me an analog backup to the digital thermostat. You need to adjust it slightly with an 11mm wrench to that the two correspond exactly. 5) HAUSPROFI Stainless Steel Funnel, 13cm 304 Stainless Steel Kitchen Funnel with 200 Mesh Food Filter Strainer - this works perfectly to transfer the brew from the gallon jars to the Grolsch bottles. I also use it (with a strainer on top) to remove the tea leaves from the initial steeped concentrate (I don't use tea bags - I use bulk black tea leaves and matcha) 6) ZeroWater 20 Cup Ready-Pour Dispenser Water Filter Pitcher - I use this for my filtered water for the brew. 7) 3-Outlet Grounding Adapter, Kasonic [UL Listed] Plug Extender, Heavy-Duty Grounded Power Tap - 3 Pack. I actually used four of these 3-outlet adapters plugged into each other and then the thermostat to control the current to all of the seedling mat heaters. 8) Organic Veda Matcha Green Tea Powder - I use this for the green tea part of my brew. I also use black tea leaves in the same brew. 9) BAERFO 304 Kitchen Ladle, Soup Ladle,Cooking Ladle for Soup（4ounce/13.5 Inch) - this fits perfectly in the gallon jars I'm using to remove the scoby after the first fermentation and a couple cups of started brew as well as ladling the mix of brew and pomegranate juice into the Grolsch bottles for my second fermentation. 10) The cheapest way for me to get gallon glass jars was to buy the gallon pickle jars at WalMart. They cost less than $6 apiece and you get the pickles. I also use half-gallon Ball jars for collecting the filtered water and placing the sugar/tea mixture in to let it cool to room temperature. The first brew takes about ten days or so. I remove the scoby and the two cups of starter kombucha and place that in a glass dish. I then bring the gallon level back up with pomegranate juice. I mix that up and ladle into the Grolsch jars. The second fermentation takes two or three days but you must uncap the bottles every day or you'll have too much pressure build up in the bottles and they'll blow when you uncap them. You then put the bottles in the fridge and cool to enjoy. You make your new batch by pouring the filtered water and sugar/tea mixture into the gallon jar and topping it off with the two cups of liquid you've saved from the previous batch plus the scoby. You then affix a large paper coffee filter on top with a large hair tie or rubber band. After 8 to 10 days you are ready to repeat. I have a journal that I created in Excel to keep track of the brew stages. You can find plenty of YouTube videos offering brewing advice. This setup will generate enough brew to give you about half a gallon of kombucha a day. I process two gallons at a time every three days or so. I collected several dozen Grolsch bottles. You can also buy similar, reusable fliptop empties on Amazon.

Easy to use. Instructions are clear and I’ve been using it now several times over and over again duplicating my Scoby each time. turns out great each time!

I appreciate the directions for how to make KOMBUCHA on the back of the bag. I like the tips and website QR code on the bag also. I made a great batch with this scoby and it's continuing to grow. GREAT quality for the price

I am on my second batch I've made. Does a good job. The scoby was a little small but seems to ferment ok.

arrived fast, package was bloated due to the bacteria loving the shipping heat. it settled down the 2 days i had to wait before use. Ive had it a month and had kambucha going the whole time. Super easy to use. Dump sorba package into a very clean dry glass container, add strained boiled and cooled tea/sugar mixture (we use I liter volume of filtered water in a french press to 6 sachets of tea and 2 tbs of sugar). cover with very clean dry cheesecloth with rubber band sewn in. store out of sunlight and bustle. learn your ambient temperature of the area you store in. ours is whatever the house heat/ac is set at. so around 73. if your house is colder you may need a heating pad. They say to wait weeks but that was too long and went into vinegar phase. which was fine, we use that vinegar on our salads. Taste frequently with plastic spoon and pour off into another vessel when you like the taste and keep that in the fridge to drink. make another batch of tea/sugar to feed the sorba, add it to a new very clean vessel and start the process over again. for us its ready for use after 2 days. for this reason we have to sometimes put the fermentation sorba vessel in the fridge to slow it down. We dont bother with the carbonation end phase, we also dont bother with flavorings of the endproduct. we drink it daily. always have at least a liter in the fridge ready to go. will need plastic fine strainer if you use loose tea, or use sachets in a french press to skip the straining hassle. plastic funnel, digital thermometer to test when its cool enough to be added to fermentation bottle. cheesecloth covers, glass vessels. i find the smaller glass 2 qt canniing jars better for our use, we dont need gallons of kambucha in our house. we always are able to pull off a liter for use and keep a liter fermenting the sorba is looking very healthy and clean. key is to use clean vessels, funnels, spoons and cheese cloths each time you 'feed' the sorba with a new batch. keep covered and out of the way and sun.

I bought two scobys from this seller and each time they arrived DEAD. I’ve made kombucha several times over the years and there’s nothing to it. When I got the first one it was super tiny and thin, I didn’t expect that but I figured there was enough starter tea in the bag that it wouldn’t matter. I figured it was fermenting extra slowly because the ambient temperature was a little cooler than usual so I put it on a heating mat. The scoby sunk down to the bottom of the jar and a second one never grew on the surface, it wasn’t until mold started growing that I dumped it. I figured it was a fluke so I bought another except this one was super pale, was also really thin, and it had a hole in it. The tea that came with it also smelled “off,” and tasted tart in a way that I wasn’t familiar with. (Maybe they sent me a Jun scoby by mistake?) I made my tea the same way I always do, sanitized my jars the same way I always do, measured my ingredients the same way I always do, checked the temperature before adding the sample like I always do, and again no success. A film did grow on the top of the second batch after several weeks but not into a real scoby and it didn’t taste right either. The only reason I’m leaving this review now is because I was thinking about starting a new batch and saw this product in my past orders—buyer beware. If your scoby can’t make at least a gallon of kombucha within the first two weeks let alone a whole month then contact the seller before your window closes.

Muy buen producto el scuby muy sano todo como está publicado si lo recomiendo llegó en tiempo.

Excelente producto, el hongo es de muy buena calidad y se ve muy sano, respondieron a todas mis preguntas muy rápido y las instrucciones vienen, muy claras, lo recomiendo. La calidad del kombucha resultante de la fermentación es realmente buena muy contento con el producto y el soporte prestado.

Not getting the same quality as used to be.

After a failed attempt with another brand I decided to try one more time with another brand and was glad I did. We've made a few batches now with this scoby and all have been good, with each batch better than the last. Good product and good instructions !

C'est de la bonne qualité. ça fait maintenant 2 mois que nous avons reçu notre scoby , elle se porte bien et commence à se reproduire. Livraison rapide et sans problème.