How to care for your Kombucha SCOBY

SCOBY TLC is a big part of kombucha brewing. Your SCOBY is the  complex ecosystem of bacteria (primarily acetic acid bacteria) and different types of yeast which work together to convert the sugar in kombucha first to ethanol (alcohol) and then acetic acid (vinegar), in the presence of oxygen. Over time these microbes create a visible ‘raft’ or ‘Mother’ (see photo above) which often floats at the surface of your kombucha. This is normal and shows your brew is healthy.

SCOBY = Symbiotic Culture of Bacteria & Yeasts

We get a lot of questions at our kombucha workshops and from keen brewers about how to take care of your SCOBY, so below are our top tips for maintaining a healthy brew and kombucha starter throughout your brewing journey. And if you're wondering where to get your hands on a kombucha starter, we've got you covered! Just take a look at our Kombucha Starter Kits.

1. Always use clean utensils and hands when dealing with your starter, SCOBYs and finished kombucha.

   

2. If you want to use a different type of tea for your primary fermentation, split your original SCOBY incase it doesn’t adapt well to the new ingredient. 

   
   

3. Stir every few days with a clean spoon during brewing to distribute the bacteria and yeast evenly and to acidify the top layer of SCOBY. If this top layer is allowed to dry out then the SCOBY can grow mould on it. If this happens you’ll likely need to throw the whole batch away.

   
   

4. SCOBYs love between 23-26°C so try to keep it in a warm place as it brews. Heat mats are a simple way to speed up kombucha fermentation, especially in the winter.

   
   

5. When your SCOBY looks a bit old and stringy remove the older layers (with clean hands!) - usually done every 2-3 brews.

If your jar looks like this it's probably time for a clean!

6. Every few brews it's a good idea to give your fermentation vessel a good wash in hot soapy water. You can leave your SCOBY in a clean bowl or jug while you do this.

   
   

7. When you make different sized batches a good rule of thumb is to leave 10-20% of SCOBY to use in your next batch. This will ensure the new batch contains enough bacteria and yeast as well as acid to inhibit anything unwanted growing in it.

   
   

8. If you want to take a break from brewing then leave your mother in a good amount of kombucha and covered with a muslin cloth just at room temperature. You can leave your starter like this for several months, just make sure that top layer doesn't dry out or you'll risk that pesky mould growing!

For more on kombucha brewing check out the rest of our website including our Kombucha Starter Kit and our regular workshops held in Monmouthshire!