How to make Kombucha Scoby

Are you looking for how to make kombucha scoby at home? Making your own Kombucha Scoby at home is a great way to create a delicious, healthy, and natural probiotic beverage that you can easily make in comfort. Whether you are an experienced kombucha brewer who wants to save money by creating their scoby or a newbie looking for more knowledge on brewing kombucha.

In this blog post will provide comprehensive steps that will walk you through all the necessary ingredients and processes to make your very own Kombucha Scoby. From shopping for supplies, properly sterilizing equipment, fermenting it correctly and safely storing it away afterwards – this guide will share all the must-know tips needed in order create a safe but tasty probiotic drink!

What is a Scoby?

A Scoby is a Symbiotic Culture of Bacteria and Yeast, or SCOBY for short. It is the starter culture for making kombucha, a fermented tea beverage that has been enjoyed by cultures around the world for centuries. The SCOBY looks like a thin pancake-like disk that floats at the top while fermenting the kombucha tea. It is made up of many different types of bacteria and yeast, all working together to turn sweetened tea into a probiotic-rich, tangy tonic full of beneficial enzymes and acids.

The process for making a Scoby from scratch involves combining water, sugar, tea and starter culture (a sample of an existing Scoby). As the mixture sits in a warm place, bacteria and yeast will start to form on top of the liquid. Over time, this forms a new Scoby that can be used for making kombucha at home.

Why grow your own?

Growing your own Scoby offers several advantages as:

  • Having a Scoby on hand allows you to have fresh, homemade kombucha whenever you want it.
  • Plus, it’s a great way to save money since purchasing starter cultures can be expensive.
  • Having control over the entire process means that you know exactly what goes into your kombucha, so you can be sure that it is free of any unwanted ingredients or contaminants.
  • It also gives you the opportunity to experiment with different types of tea and additives, as well as customize the flavor of your kombucha.

How to make kombucha scoby at home

Ingredients to make a SCOBY

  • 8 cups of filtered water
  • 1 cup organic white sugar
  • 4-6 tea bags or 4 teaspoons loose leaf tea
  • 2 tablespoons starter kombucha (already brewed kombucha from a previous batch)

Supplies needed to make a SCOBY

  • 1 gallon glass jar
  • Cheesecloth
  • Rubber band

Instructions:

  1. Boil the water in a pot on the stove. Once boiling, add the sugar and stir until it is completely dissolved.
  2. Remove from heat and add the tea bags (or loose leaf tea) and allow to steep for at least 20 minutes.
  3. Pour the sweetened tea into a gallon-sized jar or container with a wide mouth (1 gallon is the size of a typical Scoby).
  4. Add the starter kombucha and stir until combined.
  5. Cover the container with a breathable cloth or paper towel and secure with a rubber band or string. This will allow air flow into the mixture while keeping out any unwanted critters.
  6. Place in an area with a consistent temperature of 72-78 °F and let sit for 7-10 days.
  7. After the 7-10 days, you should have a new and healthy Scoby! Carefully remove it from the jar and place it in a covered container with some of its liquid for storage.
  8. You can also use the remaining liquid for your first batch of homemade kombucha. Enjoy!

Things to note when making your kombucha SCOBY

  • Make sure to use organic ingredients as this is important for the health of your SCOBY.
  • Start with filtered water, as tap water may contain chlorine or other chemicals that can be detrimental to the bacteria and yeast in your SCOBY.
  • Use a breathable cloth or paper towel cover when fermenting, not a lid.
  • Keep the fermentation process in a warm area, as this will help the SCOBY form more quickly.
  • Use caution when handling your Scoby, as it is a living organism and can be fragile at times.

Homemade kombucha: The first fermentation

Congratulations on getting your SCOBY! You should be proud – now it’s time to make that delicious kombucha you’ve been dreaming about.

The first fermentation is where all the real action takes place; here, you will use the SCOBY to turn sweet tea into a bubbly, tart beverage packed full of healthy probiotics. This process usually takes 7-10 days and it important to keep an eye on its progress by paying attention to the taste, smell and color of your kombucha

Ingredients for the first fermentation

  • 4 cups of kombucha starter tea
  • 2-3 teaspoons of sugar, honey or other sweetener
  • 8 cups of filtered water

Supplies needed for the first fermentation

  • 1 gallon glass jar with a lid
  • Cheesecloth

Instructions:

  1. Boil 8 cups of filtered water and add 4 cups of the kombucha starter tea to it.
  2. Let cool for about an hour until the temperature is between 72-78°F.
  3. Add 2-3 teaspoons of sugar, honey, or other sweetener to the mixture and stir until dissolved.
  4. Pour the mixture into a 1 gallon glass jar, cover with a cheesecloth and secure the lid.
  5. Place in an area with a consistent temperature of 72-78°F and let sit for 7-10 days.
  6. After 7-10 days, you can taste the kombucha to see if it is ready to be bottled or flavored.
  7. If it is too sweet, let it sit for another few days until the desired level of sweetness is reached.
  8. When you are happy with the taste, carefully strain and bottle your kombucha.

Things to note when making homemade Kombucha:

  • Make sure the temperature stays consistent during fermentation.
  • Keep out of direct sunlight as this can be too hot for the SCOBY.
  • Use organic ingredients when possible.
  • Don’t forget to reserve some of your kombucha starter tea for future batches!
  • If you are flavoring your kombucha, make sure to add the flavorings after the first fermentation is complete.
  • Your homemade kombucha is now ready for consumption! Enjoy!

Homemade kombucha: The second fermentation

The second fermentation is an exciting step for homemade kombucha makers. This is the stage when the tea goes from delicious to divine, flavoring and carbonating into a magical concoction. Taking only a few days, this process can be as simple or as detailed as desired but either way results in a delightful drink.

Adding in specific fruits, spices, and herbs can create creative, unique flavors that tickle the taste buds. A little experimentation here can yield some very tasty surprises! The second fermentation is truly where the real fun of making kombucha lies!

Ingredients for the second fermentation

  • 1 gallon of homemade kombucha from the first fermentation
  • 2-3 tablespoons of desired flavoring (fruit, juice, etc)

Supplies needed for the second fermentation

  • Bottles or other containers with tight lids

Instructions:

  1. Pour your homemade kombucha into bottles or other containers with tight lids.
  2. Add 2-3 tablespoons of desired flavoring to each bottle, such as fruit juice or pieces of fresh fruit (strawberries work well).
  3. Secure the lids tightly on each bottle and let sit at room temperature for an additional 2-5 days.
  4. After the second fermentation is complete, carefully strain and store your kombucha in the refrigerator.

Things to note when making flavored kombucha

  • Make sure to use organic ingredients whenever possible.
  • Keep the bottles tightly sealed during the second fermentation period.
  • Do not allow your kombucha to ferment for more than 5 days as this can lead to over-fermentation and a vinegar-like flavor.
  • Don’t forget to reserve some of your kombucha for future batches!
  • Your homemade flavored kombucha is now ready for consumption! Enjoy!

Making kombucha is a fun and rewarding process, and with the right ingredients and methods you can make delicious homemade kombucha in no time. So get your SCOBY ready and get brewing! Enjoy!

Video “Learn how to make a Kombucha Scoby from scratch”. Watch the video below to find out:

Nutrition Information:

Kombucha provides a wide range of vitamins and minerals, as well as other beneficial compounds. The exact nutritional content varies depending on the type of tea used for fermentation, the length of time it was fermented for and what ingredients were added during the second fermentation. Some nutrition as:

  • Kombucha is rich in vitamin B, including thiamine (B1), riboflavin (B2), niacin (B3) and pantothenic acid (B5).
  • It also contains vitamin C, iron, calcium and magnesium. Additionally, kombucha can provide beneficial probiotic bacteria that can aid digestion and support gut health.
  • It also contains polyphenols and antioxidants, which can help reduce inflammation and oxidative damage to cells.
  • Kombucha is low in calories (about 20-30 per 8 oz glass) and free from saturated fat and sodium. It is also sugar-free and can be a great alternative to sugary sodas or juices.

However, it’s important to keep in mind that kombucha does contain some alcohol (usually under 0.5%) due to the fermentation process. So if you are pregnant, breastfeeding, or have any medical concerns please consult with your healthcare provider before consuming kombucha.

Storage Instructions for kombucha scoby

Once a kombucha scoby is ready for use, it should be stored properly to ensure its health and longevity.

  • The best way to store a scoby is in a glass jar filled with starter liquid (kombucha from a previous batch). This will keep the scoby alive and healthy until it’s ready for use again
  • Store in a cool, dark place.
  • Keep out of direct sunlight as this can be too hot for the SCOBY.
  • Ensure you reserve some starter tea with each batch to be used later on.
  • Reserve a few tablespoons of kombucha from your previous batch to use as a starter tea for your next batch.
  • Make sure to use organic ingredients whenever possible.
  • Keep your kombucha scoby in an airtight container with enough starter tea and sugar for it to feed on.
  • Feed your kombucha every 7-10 days with a fresh mix of sugar and starter tea.
  • Don’t forget to store your kombucha scoby in the fridge when not in use.
  • Regularly check on your kombucha scoby for any signs of mold or contamination. If found, discard and start over with a new SCOBY.

5 Benefits of kombucha scoby good for healthy

1. Kombucha scoby is a probiotic powerhouse

The fermentation process of kombucha creates probiotics that can help improve digestion and support gut health. These probiotics are beneficial bacteria that help break down food and absorb nutrients, thus helping to improve overall digestive health.

2. Kombucha scoby has anti-inflammatory properties

The antioxidants and polyphenols found in kombucha can help reduce inflammation and oxidative damage to cells. This is beneficial for people who suffer from chronic inflammation, such as arthritis or other joint pain.

3. Kombucha scoby helps detoxify the body

Kombucha contains several detoxifying components, including glucuronic acid, which helps the body detoxify itself. Furthermore, the antioxidants in kombucha help reduce free radical damage to cells and can help protect against certain diseases.

4. Kombucha scoby is a natural energizer

The vitamins and minerals found in kombucha can provide an energy boost without the crash associated with some energy drinks. Kombucha can provide a natural, sustained energy level without the jitters.

5. Kombucha scoby is low in calories

At just 20-30 calories per 8 oz glass, kombucha is an excellent low-calorie alternative to sugary drinks and sodas. It is also sugar-free and is a great way to stay hydrated without the extra calories.

Kombucha scoby is an excellent source of vitamins, minerals, antioxidants, and probiotics that can aid in digestion and provide numerous health benefits. It’s low in calories and sugar-free so it’s perfect for those looking to watch their weight or cut down on their sugar intake. With its natural energizing effects and detoxifying properties, kombucha scoby is a great addition to any healthy diet!

So don’t forget to add a little kombucha scoby into your life for all the health benefits it offers!

FAQs About How to make Kombucha Scoby

Is It Safe to Grow Your Own Scoby?

Yes, it is perfectly safe to grow your own scoby. Provided you follow the instructions correctly and keep your equipment clean, there should be no issues.

How Long Does It Take to Grow a New Scoby?

It can take anywhere from 7-14 days for a new scoby to fully form. Depending on the temperature of your environment, it may take less or more time.

What does a SCOBY look like?

SCOBYs look like a thin, white pancake and are usually translucent. As they age, they become thicker and darker in color.

Can I grow a SCOBY from store bought kombucha?

Yes, you can grow a SCOBY from store bought kombucha but it may take longer as the beverage needs to be fermented further.

Can you grow your own SCOBY?

Yes, you can easily grow your own kombucha SCOBY at home. All you need is sugar, tea, and a few tablespoons of starter tea from a previous batch. With the right environment and equipment, it should only take 7-14 days to form a new scoby.

Is Kombucha Scoby Expensive?

No, kombucha scoby is relatively inexpensive to make and can be reused multiple times. The only cost associated with growing your own kombucha scoby is the initial cost of starter tea and ingredients.

How many times can you reuse a SCOBY?

A SCOBY can be reused up to 10 times but should be replaced every 3-4 batches. The older the scoby, the less active it becomes and produces more sediment in your kombucha.

Do you throw away old SCOBY?

No, you don’t have to throw away an old scoby. You can compost the scoby or use it as a nutrient-rich soil fertilizer for your plants.

Can I split my SCOBY in half?

Yes, you can split your scoby in half to make two separate cultures. This is a great way to share kombucha with friends or family.

Can I put two SCOBYs in my kombucha?

Yes, you can combine two scobys in one jar for a bigger batch of kombucha. The fermentation process will be the same, but you may notice differences in taste and carbonation levels depending on the size of the jar used.

What kills kombucha SCOBY?

Hot water or direct sunlight can kill a kombucha scoby so it’s important to keep your scoby away from these elements. In addition, improper cleaning of equipment, incorrect sugar ratios and too much caffeine can also kill the scoby.

How long can you keep a SCOBY without feeding it?

You can keep a scoby without feeding it for up to two weeks, as long as you store it in the refrigerator. The longer you keep the scoby without feeding, the weaker and less active it becomes so use caution when storing your scobys for extended periods of time.

What happens if I leave my SCOBY too long?

If you leave your scoby in the liquid too long, it will become over-fermented and produce a sour flavor. If this happens, you can still use the kombucha but it may not have as many health benefits or be as enjoyable to drink.

When should you throw a SCOBY?

You should throw away a scoby if it’s too old (3-4 batches), has any visible signs of mold, or is overly slimy. It’s also important to regularly replace your scobys as they get weaker over time and produce less beneficial acids in the kombucha.

How long can a SCOBY live without tea?

A SCOBY can only live without tea for up to two weeks. If a scoby is not stored in the refrigerator, it will begin to lose its beneficial acids and eventually die.

Does a SCOBY need sunlight?

No, a scoby does not need sunlight to form or survive. In fact, too much direct sunlight can kill a scoby so it’s important to store the jar in a cool, dark place to ensure optimal growth and health.

Can you touch your SCOBY?

Yes, you can touch your scoby if you’re careful. It is recommended to wash your hands before and after handling the scoby to avoid any contamination. Also, make sure not to pull or tear the scoby as it can damage its delicate structure.

Can you drink SCOBY?

No, it’s not recommended to drink a scoby as it can be quite tough and chewy. If you want to get the health benefits of kombucha, you should brew your own kombucha tea with fresh ingredients and a healthy scoby.

Who should not drink kombucha?

Kombucha is not recommended for pregnant or breastfeeding women, people with weakened immune systems, and those who suffer from chronic health conditions such as diabetes. It’s best to consult a doctor before drinking kombucha if you have any of these conditions.

Is it OK to drink kombucha every day?

Yes, it is safe to drink kombucha every day in moderation. Kombucha contains beneficial acids and probiotics which can help promote a healthy gut, improve digestion and boost the immune system.

However, it’s important to listen to your body and make sure you’re not overdoing it.

Do you keep the mother or baby SCOBY?

You can keep both the mother and baby scoby. The mother scoby is a slightly older, thicker one that has been used for multiple batches of kombucha. The baby scoby is thinner and newer and should be separated from the mother when brewing your next batch.

Conclusion: How to make kombucha scoby

Making homemade kombucha is not only cost-effective, but it also allows you to customize your drink with flavors that you love! Once you’ve mastered the art of brewing kombucha at home, the possibilities are endless. There’s no wrong way to make it, so be creative and add all sorts of fun flavor combinations. Not only is this delicious beverage a great way to add probiotics and beneficial bacteria into your diet, but it’s a fantastic opportunity to get creative in the kitchen!

Now that you know How to make Kombucha Scoby and storing your own homemade kombucha brew, why not give it a try and create something new? Enjoy your flavorful creation. Thank you for reading!

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