Kombucha SCOBY is a live culture of bacteria and yeast that is used to brew kombucha, a fermented tea. Kombucha SCOBY is rich in probiotics, which are live microorganisms that provide numerous health benefits.
Those who are into making kombucha a lot are wondering how to take care of their kombucha SCOBY to get their next batch of kombucha success.
Basically, you need to keep your SCOBY sank in a glass jar filled with sweeter tea. Also, it needs to keep at room temperature away from direct sunlight.
In this article, we will guide you on how to take care of kombucha SCOBY in detail so that you can get the most out of your kombucha culture.
What is a Kombucha SCOBY?
Kombucha SCOBY is a culture of bacteria and yeast that is used to brew kombucha, a fermented tea drink. The SCOBY is also sometimes called a “mother” or a “kombucha mushroom.”
The SCOBY forms on the surface of the kombucha as it ferments and acts as a barrier between the air and the kombucha. This allows the kombucha to ferment properly and develop its characteristic taste.
Once you have made your own kombucha, you can use the SCOBY to make more kombucha, or you can split it in half to give to a friend so they can make their own kombucha.
How to Remove Kombucha SCOBY From Kombucha?
There are a few reasons why you might want to split your SCOBY:
If you’re making a lot of kombuchas, you may want to have more than one SCOBY so that you can brew multiple batches at the same time.
If you want to give kombucha brewing a try but don’t want to commit to a whole SCOBY, you can ask a friend for half of their SCOBY.
If your SCOBY has gotten too big and is taking up too much room in your kombucha jar, you can split it in half and use one half now and save the other half for later.
How to Store Your Kombucha SCOBY?
It’s important to store your kombucha SCOBY properly so that it stays healthy and alive. Here are some simple tips on how to do so:
1. Keep your SCOBY in a clean, covered container.
2. Make sure the container is filled with enough kombucha tea so that the SCOBY is completely submerged.
3. Store the container in a cool, dark place.
4. Check on your SCOBY periodically to make sure it is still alive and well. If you see any mould or discolouration, discard the SCOBY immediately.
Following these simple tips will help ensure that your kombucha SCOBY stays healthy and alive so that you can continue to enjoy delicious kombucha tea!
What Can You do if Your Kombucha SCOBY Becomes Sick or Dies?
If you’re a kombucha brewer, then you know that a healthy SCOBY is essential to making great-tasting kombucha. But sometimes, despite our best efforts, our SCOBYs can become sick or even die. If this happens to you, don’t despair!
There are things you can do to try to revive a sick SCOBY, and if all else fails, you can always start with a new one.
First, let’s take a look at some of the reasons why your SCOBY might become sick or die. Then we’ll discuss what you can do to try to revive a sick SCOBY or start with a new one.
Reasons Why Your SCOBY Might Become Sick or Die
There are a few reasons why your SCOBY might become sick or die. Here are some of the most common ones:
1. Improper brewing conditions – If you’re not brewing your kombucha under the proper conditions, it can put stress on your SCOBY and make it more susceptible to sickness and death. Make sure you’re brewing in a clean environment and using filtered water.
2. Lack of nutrients – Your SCOBY needs nutrients to stay healthy. If you’re not feeding it enough sugar, it can become malnourished and sick.
3. pH imbalance – If the pH of your kombucha gets too high or too low, it can make your SCOBY sick.
4. Contamination – If your kombucha comes into contact with mould or bacteria, it can make your SCOBY sick. This is why it’s so important to brew in a clean environment.
5. Temperature fluctuations – If the temperature of your kombucha fluctuates too much, it can also make your SCOBY sick. Try to keep your kombucha at a consistent temperature.
What You Can Do to Revive a Sick SCOBY
If your SCOBY becomes sick, there are a few things you can do to try to revive it.
1. Check your brewing conditions – The first thing you should do is check your brewing conditions. Make sure you’re brewing in a clean environment and using filtered water. If you’re not, make some changes and see if that helps your SCOBY recover.
2. Feed it more sugar – If your SCOBY is malnourished, feeding it more sugar can help it recover.
3. Adjust the pH – If the pH of your kombucha is out of balance, try adjusting it. You can do this by adding more acid or base to your kombucha.
4. Isolate it from contamination – If you think your SCOBY is sick because of contamination, isolate it from the source of contamination. This might mean brewing in a different container or using a different type of kombucha.
5. Keep the temperature consistent – If temperature fluctuations are stressing out your SCOBY, try to keep the temperature more consistent. This might mean using a temperature-controlled brewing environment or storing your kombucha in a cool place.
What Can You do With Your Kombucha SCOBY?
If you’re into making kombucha, chances are you’ve ended up with an extra SCOBY (symbiotic colony of bacteria and yeast) or two. Here are a few ideas of what to do with them!
-Give them to a friend who’s also into kombucha-making
-Feed them to your pets (check with your vet first)
-Make SCOBY jerky
-Use them as natural dyeing agents
So there you have it, a few ideas of what to do with those extra SCOBYs. Never let useless your leftovers again. Put them to good use with one of these suggestions!
How Long do Kombucha SCOBY Last?
Kombucha SCOBYs can last indefinitely if they’re well taken care of. However, over time, they will become less active and eventually die. The lifespan of a kombucha SCOBY depends on many factors, such as the quality of the tea and sugar used, storage conditions, and how often it’s fed.
With proper care, your kombucha SCOBY can last for 6 months, even decades. However, if it’s not taken care of properly, it will only last for a few weeks.
Frequently Asked Questions Related to Take Care of Kombucha SCOBY
1. How do you maintain a SCOBY?
To maintain a SCOBY, it’s important not to refrigerate it. The cold temperature will slow or stop the culturing process.
It’s also important not to use dirty hands or supplies when handling the SCOBY, as this can contaminate it and lead to mould growth.
Finally, be sure to store the SCOBY in an opaque container filled with fermenting tea and never in plain water. This will help keep the culturing process going and produce healthy kombucha tea.
2. How do I know if my SCOBY is healthy?
If you’re new to brewing kombucha, it can be difficult to determine whether your SCOBY is healthy or not. One way to test is to create a new batch of kombucha using your SCOBY and then wait a few weeks.
If the new batch turns out fine, then your SCOBY is most likely healthy. However, if the new batch doesn’t turn out well, then you may need to take a closer look at your SCOBY.
There are a few things you can look for to help determine whether your SCOBY is healthy or not. Healthy SCOBYs will be thick and gelatinous with evidence of browning (this is normal).
In contrast, unhealthy SCOBYs will be thin and frail with signs of mould growth. If you see any mould on your SCOBY, it’s important to discard it immediately, as this can contaminate your entire batch of kombucha.
3. Do you need to clean a SCOBY?
There’s no need to rinse a SCOBY. In fact, it’s better not to rinse it because you’ll wash away the good bacteria that are growing on the SCOBY.
Just remove any large pieces of SCOBY that have detached from the culture and discard them. Then, add fresh kombucha or tea to the culture and ferment as normal. If you see any mould on the SCOBY, discard the entire culture and start over with a new one.