You definitely need to throw out the SCOBY’s at the top. Should I leave a batch to just grow a scoby? Thanks! Hi Beth- no need to stack in chronological order! In regards to straining excess yeast, you can judge this by the quality of the ferment. In summary, it is important to also have a good amount of backup starter tea on hand, as well as extra SCOBYs. I have a batch of green tea kombucha brewing and it has never developed C02. https://theculturedfoodie.com/kombucha-vinegar/, https://theculturedfoodie.com/beginners-guide-kombucha/, FERMENTATION 101 WITH THE CULTURED FOODIE, The Cultured Foodie Products/Les Produits The Cultured Foodie. Required fields are marked *. Fermenting 101 Workshops available upon request- learn fermentation basics, sample delicious fermented treats, make a jar of fermented food, and leave with a starter culture and the confidence to make fermented food at home! #1- It is likely you killed off the microbes in your kombucha culture, but give it a try and see if there is any activity- sometimes these microbes are more robust than we give them credit for. This is why SCOBYs form on the surface of the brew, and not the bottom. It is also a good idea not to overuse the same SCOBYs as they can become weaker with age. What you need to look out for are fuzzy white, green or black spots on the SCOBY or brew surface as it is indicative of mold. Jody was impressed with the positive health benefits her family experienced after adding delicious and traditional fermented food to their simple, balanced diet. Probablemente no necesite agregar edulcorante adicional para la segunda fermentación, pero puede hacerlo si encuentra que el tepache no es lo suficientemente dulce. Now I am home and I have learned the jar was not closed properly ( but did have a muslin cloth and rubber band on top) for a month. Dehydrated or refrigerated SCOBYs are harder to reanimate. I have a question for you. Why is this? Thanks for your interest and question. Wait until the scoby is a ¼ inch thick before using it to brew your first batch of kombucha. Thanks for any tips. Stir to dissolve. Also it says add sweat tea. A few months ago I stopped making my kumbucha and put my SCOBY and baby SCOBYs in a container with the left over kumbucha in the fridge. hi Emily- yes, you can let leave these batches alone if you want to take a break. Love all of the info. How do I know if it’s bad? I have hotels that go back a few years and the cultures are still robust. This baby SCOBY starts out as a very thin, cloudy membrane, sometimes with strands descending towards or attaching to the Mother SCOBY. A higher ratio of yeast to bacteria can make the kombucha fizzier- remember that it is the yeasts that are consuming the sugar and expelling carbon dioxide. Hello! Hi Christine- thanks for your interest and question. I’m very new to this & appreciate your tips. It might be as a defence mechanism as one of the purposes of a SCOBY formation is to seal off the surface of the brew to defend against pathogens. Thanks for your interest and questions! An easy way to store them safely is to make a SCOBY HOTEL. I have neglected my SCOBY Hotel and today found mould on the top SCOBY. Aim for a temperature of at least 20 degrees Celsius (68 degrees Fahrenheit), Thank you for your post! It does work. I sopped by your website looking for a tip to how preserve my kombucha scopy, my question is same as Emma, but mine was in a sealed jar on kitchen counter for more that a month, it looks so old ( brownish) and there are layers .. however, I started brewing it again hoping to get a brewed kombucha, Hi Meena- thanks for your interest and question. I suggest when you resume kombucha making, that you leave one gallon as a hotel, and bottle the other kombucha for vinegar https://theculturedfoodie.com/kombucha-vinegar/ . Thanks! If the dark spots are fuzzy, it is a mould contamination and you will have to toss the entire culture. The recipe is just for a sweet tea to feed the kombucha culture. how is an initial scoby first created . When the culture is sluggish, its slow activity produces less byproducts, rendering the kombucha brew less acidic. Don’t forget to include at least 1 cup of starter liquid with the SCOBY when you start a new brew. It sounds like you have the start of a successful brew. You might also need to take a brewing break. Green tea can also be used, as well as some other blends and herbal teas. Besides this I’m not doing anything else to maintain it. I have a 5 ltr can I fill that up. Since the yeast and bacteria require oxygen to thrive, the bacteria create this biofilm in order to be closer to a source of oxygen. Hi Susan! Good luck and please don’t hesitate to email me if you have any further questions. Would it still be good if I wanted to restart making kumbucha? thanks for all of the information about brewing Kombucha. I didn’t do any research. Add the entire bottle to your batch and make sure to reserve starter tea going forward after each batch. Is it a ready-to-go hotel? To make a hotel, you basically follow the steps you would normally take to make kombucha (this recipe is for a gallon jar, adjust if necessary for different sized containers) : Click here for the full tutorial on how to make kombucha. Are there signs that a SCOBY is ‘exhausted’? Lots of SCOBYS in one of my large hotels (glass cookie jar). Hi Jody, Join 1000+ readers for exclusive food fermenting tips delivered straight to your inbox.