What do you do with a baby SCOBY?

If your scoby grows as a new layer on top of your brew:
  1. Leave the baby scoby where it is until you are ready to bottle your brew.
  2. Gently lift the baby scoby out of the brew and place it in a container with the mother while you bottle your brew and prepare your next brew.


How long before I can use my baby SCOBY?

When the scoby is about 1/4-inch thick, it's ready to be used to make kombucha tea — depending on the temperature and conditions in your kitchen, this might take anywhere from 1 to 4 weeks.

How do you store a baby SCOBY?

The easiest way to store your kombucha scoby is in a sealed container in the fridge. Always label the jar so that no one in the household gets rid of it by mistake! The scoby then goes dormant and can be stored for up to 6 months.


How do you separate baby SCOBY from mother?

You have 2 choices for dividing it. The easiest choice, which also makes the most sense for brewing, is to peel off some of the SCOBY horizontally so that you're down to a 1-inch thick piece. Put the younger part (the top) back in your container, and pass the older part (the bottom) on.

What does baby SCOBY look like?

When forming, the baby SCOBY initially looks like a clear and kind of gelatinous film/layer. It will gradually fill in more and more, becoming more opaque and less “jelly” looking. If your SCOBY is looking more like a jelly than a creamy white disc, you likely just need to leave your brew for a bit longer.


What to do when you receive a kombucha SCOBY



How thick should baby SCOBY be?

You want the scoby to be 1/4 inch thick. At day 20, it had reached that thickness, but I let it hang out until day 25 until I had enough time to make the next batch of sweet tea to brew the actual kombucha.

What is a SCOBY baby?

A SCOBY is a cellulose mat that houses the bacteria and yeast cultures that turn sweet tea into kombucha. A new or “baby” SCOBY is produced each time you make kombucha, and the SCOBY also helps turn sweet tea into more kombucha. It's basically the means through which kombucha replicates itself.

How long can you keep a SCOBY without feeding it?

There is nothing perishable in a scoby so there is no need for it to ever be refrigerated. Simply store your scoby at room temperature for up to 4 weeks.

Do you have to feed a SCOBY hotel?

The SCOBYs are very hardy and can last for a very long time given proper care. Feed the SCOBYs in the hotel regularly with sweet sugar tea or plain kombucha to keep them healthy. I find that the longer the SCOBY is stored in the hotel, the darker it gets.


Can I cut SCOBY in half?

You can safely cut a SCOBY in half. Just make sure your scissors or knife are completely clean before you handle it to avoid contamination. The next batch you brew with the cut SCOBY will grow a new SCOBY to grow across the top, as always.

How long can a SCOBY live in a hotel?

Your SCOBY hotel can go 30 to 90 days without maintenance, depending on the temperature of your house. You can optionally decide to remove excess yeast. These are the stringy brown bits that usually hang off the bottom of the SCOBYs.

What if a new SCOBY doesn't form?

After 1 week, you should see a small (baby) SCOBY forming on the surface of the tea. Wait until the scoby is a ¼ inch thick before using it to brew your first batch of kombucha. This should take about 30 days. If you don't see a SCOBY forming after 3 weeks, throw the batch out and start over.

How does a healthy SCOBY look like?

A healthy SCOBY is always white or light tan, or some shade in between. A darker brown SCOBY might just mean that the SCOBY is older, and probably won't work to brew kombucha. A SCOBY can have streaks of brown or black on it – this is just leftover remnants of tea from the last brew.


Can I put two SCOBYs in my kombucha?

To keep things simple, we generally recommend adding both SCOBYs to your next batch. However, once you have several SCOBYs, you can consider starting a SCOBY Hotel. With the SCOBYs removed from your brewing container, it is time to remove the remainder of the Kombucha from the container.

How do you keep a scoby alive?

Once the SCOBYs are dehydrated, place them in a sealable plastic bag and store them in the refrigerator (not the freezer). Dehydrated SCOBYs will generally survive in the refrigerator for at least 3 months.

How do you take care of a scoby?

Quick recap
  1. Use a glass jar.
  2. Keep your jar and scoby at room temperature away from direct sunlight.
  3. Always keep your scoby immersed in kombucha.
  4. Anticipate natural evaporation and add more sweet tea or fermented kombucha if needed.
  5. Clean your hands thoroughly if you need to touch your scoby.


How long can you use the same scoby?

If those things are in place, a SCOBY can easily be used for at least 6-9 months. Each time a SCOBY is used to brew a fresh batch of kombucha, it will also reproduce. As the SCOBY grows, newer layers of the SCOBY can be peeled off of the main SCOBY and used to make more kombucha.


Are SCOBYs alive?

A scoby is literally alive with active yeast and bacteria. But have no fear – it won't be crawling out of your fermentation tank or vessel anytime soon.

Is SCOBY the same as mother?

You need a Mother, also known as a Scoby. A Mother is a symbiotic colony of bacteria and yeasts that produce vinegar, kombucha and alcohol.

Why is my baby SCOBY skinny?

Temperature. If the ambient temperature around your brew is less than 70 degrees F, odds are the SCOBY will end up on the thin side. This is not a problem if you don't mind it—some people actually swear by a preference to the taste of a slower brew. However, it will be difficult to grow a thick SCOBY below 70 degrees F ...

Does New SCOBY form on top or bottom?

A new SCOBY should always grow on floating top of your brew, but the location of the Mother SCOBY could be at the top or on the bottom, or somewhere in between. The starter liquid acts as your protective barrier the first couple days while a new SCOBY baby grows.


How many times can you use SCOBY?

Every scoby can be used four times before it gets too old and needs to be discarded. With each batch of kombucha a baby scoby is produced and the process starts again, you will have a fridge full of scobys before you know it.