While mold is not common in SCOBY hotels due to the high acidity, always clean your hands and equipment well before working on your SCOBY hotel. Over time the hotel will lose a bit of liquid due to evaporation. Almost all batches of kombucha tea made with tap water go bad. necessary for your SCOBYs to ferment and build a highly acidic What you'll find here are my tips to make the most delicious kombucha, most resilient cultures and most consistent carbonation in every bottle. Sometimes problems won’t manifest immediately. SCOBY Hotel Residue from anti-bacterial soaps can be harmful to your kombucha since it is a beneficial bacteria. We always suggest keeping 2 or 3 reserved in case you have a bad brew and have to throw out an entire batch. In short, you’ll just put your extra SCOBYs into a clean glass jar and cover with sweet tea + starter kombucha (in the same ratios of sugar / tea / starter as with the first fermentation). It's a custom designed journal you can use to track each batch, learn from your own process and make each brew better than the last. Another baby may start growing on top layer of liquid and it is better to have 2 regular sized SCOBYs than one really thick one. And many uses there are. FYI, you can drink the fermented tea at the end of each 30-90 days, but there is a good chance it will be too sour for your taste! After 30-90 days, you will need to pour out most of the fermented kombucha (leaving your SCOBYs and 1-2 cups of fermented kombucha in). Maybe they don’t want to make their own kombucha but they will certainly drink yours. You can follow regular brewing instructions for this part. But in this article, we’ll talk about how to take care of your, SCOBYs and create a home or a “hotel” for your SCOBYs. If you've already let flavorings come in contact with your SCOBY, find my tips/recommendations here. Some people like to cover their SCOBY hotels with an airtight lid to prevent evaporation. You’re more than welcome to experiment! Keep your babies happy! Treat your scoby hotel as you would treat your kombucha brew. Not only will this raise the liquid level that may have evaporated, but it will also provide the hotel with fresh “food” to keep the bacteria active and healthy. If not, it is highly acidic and makes a wonderful starter tea whenever you decide to return to brewing! Keep your babies happy! Your email address will not be published. Approximately 10% of kombucha brews made with filtered water grow green, white, or black mold. Since it is difficult to find a use for an extra SCOBY right away, you need to have a way of keeping the SCOBY alive until you figure out what to do with it. Pour starter kombucha then the sweetened tea into your jar to cover the SCOBYs. And every time I have extra SCOBYs, those go into the SCOBY hotel as well. Organic teas are grown in unstable environments and may contain contaminants. Notify me of follow-up comments by email. I support you. But no biggie, just start over! Assemble: Using clean hands, add all of your extra SCOBYs to a clean glass jar. But healthy SCOBYs come in a variety of shapes, sizes and colors depending on the brewer, their environment and the ingredients used. black tea in 2 cups of water and add 2 tbsp. starved SCOBYs and quite possibly infected kombucha water! It can be great for a The do’s and don’ts of SCOBY hotels are the same as with brewing kombucha. This means no flavored or herbal teas during first fermentation or in your SCOBY hotel. All you have to do is put all your extra SCOBYs in a glass container along with some room temp sweet tea or some finished, unflavored kombucha. Sometimes quickly! You are ready for business now! Keep your SCOBY hotel at room temperature. As a recap, a kombucha SCOBY, sometimes referred to as the pellicle, is a cellulose-based byproduct of kombucha fermentation that’s filled with bacteria and yeast. Make sure to cool The only time you will encounter problems is if you fail to maintain the hotel, the liquid will evaporate and dry out the SCOBYs, or the yeast will overrun the batch and ruin the bacteria. It's a custom designed journal you can use to track each batch, learn from your own process and make each brew better than the last. You can cut off small pieces of your SCOBY and place them on a cut or wound. You’ll always have extra SCOBYs to share with friends and family. See our article here relating to Kombucha Skin Care. You need to brew a new batch of sweet tea every single time you start a Simply put, a because if something goes wrong with a batch, you won’t feel bad about wasting a SCOBY because you can always just toss it! This is my favorite thing my SCOBY hotel does. You want to take a break from making kombucha. If you want to keep excess SCOBYs healthy and in case something goes wrong with your main brew, I suggest starting a SCOBY hotel. Once you get to the Thinning SCOBYs: When you have a SCOBY hotel, new SCOBYs will form. But don’t throw that SCOBY away! All you have to do is put all your extra SCOBYs in a glass container along with some room temp sweet tea or some finished, unflavored kombucha. If you notice that there are a lot of these in your hotel, you can remove them to help maintain a good bacteria/yeast balance. In any case, you might grow mold in your brew and will have to throw the entire batch out. On regular basis, we would recommend keeping it outside of the fridge unless deemed necessary. present in your SCOBY to go dormant, and after too much time the SCOBY might And it could throw off the symbiosis of the bacteria and yeast. Mine is usually full - no vacancy! Most organic sugars are unprocessed and contain small particulates that can ruin your brew.

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