How to Grow a SCOBY

Create THE BLOB! Fear not, fermenters, this creature will help your digestive system — not digest you! Learn how to make a SCOBY with this tutorial.

| July 2019

scoby 

If you are interested in science or want the thrill of making your own kombucha from start to finish, try growing your own SCOBY. It takes roughly 3 weeks, and depending on the temperature of your home, it may or may not grow. Here’s how to do it:

  1. Purchase a bottle of raw, unflavored kombucha from your local market.
  2. Brew 1 cup of either black or green tea, and add 1 to 2 tablespoons of white or unbleached sugar to the tea.
  3. Once the tea has cooled to room temperature, add the raw, unflavored kombucha, and pour into a half-­gallon Mason jar, glass vessel, or brewing crock.
  4. Cover the jar with a dish cloth or coffee filter, securing the cover with twine, a rubber band, or the metal ring from a half-­gallon Mason jar.
  5. Allow the mixture to ferment between 68-85 degrees Fahrenheit for 7 days.
  6. By day 7, a baby SCOBY should appear. If nothing is present after 3 weeks, discard the brew and begin again.

A baby SCOBY will look like a clear floating cloud on top of the fermented liquid. A lot of people mistake it for mold; don’t toss it! Allow it to grow until it is about 1/4-inch thick before using it to brew your first batch of kombucha. As it grows, you will notice that it will go from being transparent to almost cream in color.

If you use a wood stove to heat your house, you know the struggles to maintain a steady 68-85 degrees Fahrenheit in your house. Using LED lights wrapped around the vessel will help to keep the liquid warm. This is also how you can brew during the winter months.



scoby-kombucha
Photo from Adobe Stock/Dewald

SCOBY Sharing

Sharing a part of your SCOBY is easy to do, and if done correctly, it will thrive in its new home. There are two ways to share your SCOBY: either remove the new growth when it is roughly 7 days old, or remove a piece from your existing SCOBY. To have more than one brewing vessel active at a time, divide an existing SCOBY. Here’s how:






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