A SCOBY is a symbiotic colony of bacteria and yeasts that ferment the tea and turn it into kombucha. Providing proper care for your SCOBY is vital to producing tasty and beneficial kombucha. Without proper care, your SCOBY will mold or die and ruin the batch of kombucha.
Kombucha needs to brew in a warm place. Warmer temperatures will help your kombucha brew more quickly and will help ensure your culture can respire and create the acids needed to keep mold at bay. The best temperature is between 72-80 degrees. Anything warmer will eventually kill the SCOBY and anything cooler will put it to sleep.
There are many things kombucha cultures you need to know about. Let’s take a look at 6 things you need to know about your Kombucha SCOBY culture.
Here are 6 things you need to know about your kombucha SCOBY culture:
Since a SCOBY is mass of bacteria, they will continue to multiply and even form a new baby SCOBY from the mother colony. You can use the new starter culture and the old starter culture to brew a new batch of kombucha. You can keep the mother and baby cultures together for a few batches, but they’ll need to be separated when they reach 2 inches thick.
If you don’t have a need for the baby culture, you can store it until you need it. Ensure you cover the baby culture with at least 12 ounces of kombucha or 3 tbsp of distilled vinegar. This will also be your starter for a new batch. This is called a SCOBY hotel. You can keep more than one SCOBY at a time in it. Just ensure they’re covered in enough liquid at all times so they don’t dry out.
After your kombucha batch has been fermenting for a while, a cloudy layer will form on top. This cloudy white layer is the beginning of a new baby SCOBY. This is actually a sign your kombucha tea is fermenting correctly.
You might notice some brown stringy particles developing from your SCOBY. That is completely normal. They are coagulated yeast cells and are helping your kombucha brew. If you don’t want them in your finished kombucha drink, you can strain them out before you drink it.
Most of the time, your SCOBY will be floating on top of the liquid in the container. However, don’t be alarmed if it sinks to the bottom or floats sideways. These are all normal and won’t affect the brewing process.
SCOBY’s aren’t at all pretty to look at. They can be bumpy, dark brown, or even develop holes. All of these are normal and won’t affect the brewing process. Your SCOBY will even work if it gets torn in half if separating them doesn’t go perfectly.
The size of the SCOBY doesn’t really matter for the quality of your kombucha tea - so don't worry if you have a bigger or smaller one than normal. It will expand to the diameter of the container it gets put in. The culture should be at least 3 inches in diameter to get the best results. Thinner cultures don’t produce as much fizziness as thicker cultures, so you might want to start a new culture with green tea. Green tea produces more fizz than white or black tea.
Kombucha tea has many vitamins and minerals, and in particular, kombucha tea contains vitamin C and thiamin (vitamin B1), which both play huge roles in stimulating and giving a boost to your immune system.
Kombucha tea is viewed as a healthy drink because it is packed with vitamins, antioxidants, and nutrients, and helps brings the body back into balance. Kombucha tea provides a small boost of certain key acids and enzymes that the body naturally lacks.
Each month, we find a unique kombucha flavor for you to brew in your kitchen. Our kombucha tea experts come up with a fun and flavorful recipe to send out each month, so you can have fun in the kitchen and become more healthy.