How do I take care of my kombucha culture?
SCOBYs love it sour and warm. There are two big no-gos!

 

Do NOT store your SCOBY in the refrigerator!

While kefir grains can be stored in the fridge to slow fermentation, this does not apply to the kombucha SCOBY. It thrives in an acidic environment. To keep it happy, simply build it a “SCOBY hotel” (see next section). Storing your SCOBY in the fridge increases the risk of mold.

 

Do NOT wash your SCOBY!

You often read this advice—but it’s wrong. Your SCOBY loves acidity; washing it raises the pH level, which makes it more vulnerable to mold. SCOBYs sometimes develop (unattractive) brown strings—these can simply be removed. They are just small tendrils formed to reach sugar more efficiently.

 

What is a SCOBY hotel and how do you make one?

Proceed just as you would in a regular kombucha brewing process: prepare tea, sweeten it, and place your SCOBYs inside. It’s important to add some starter liquid as well. Cover the jar with a cloth and keep it in a cool place, but not in the refrigerator.

The most important thing with a SCOBY hotel is to prevent it from drying out. Check regularly to make sure there’s enough liquid to cover all your SCOBY “babies.” Twice a year, the hotel guests will appreciate a deep clean. Dead yeast often accumulates at the bottom and should be removed. Start a new kombucha brew as usual and transfer your SCOBYs into the new hotel. Pour in as much clear liquid from the old hotel as you can, but leave the yeasty sediment behind.

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How many SCOBYs do I need for how much tea?

As with most fermentation processes, the amount of starter culture isn’t crucial. I once forgot to add a SCOBY entirely, and a new one still formed. A sign of a raw, unpasteurized kombucha is that it can produce its own SCOBY. One hand-sized SCOBY is enough to brew several liters of kombucha.

 

Which tea is ideal?

In many languages, there’s a distinction between caffeinated “tea” (tea, thé, tè) and herbal “infusions.” In German, both are called “Tee,” but the SCOBY doesn’t speak German—it needs caffeinated tea, such as black or green tea. Oolong, mate, pu-erh, yellow, or white teas also contain caffeine.
While you can ferment a herbal kombucha once, subsequent batches should include caffeinated tea again. The SCOBY benefits from the polyphenols in tea, and the breakdown of tea’s bitter compounds also improves the flavor.

 

Can you ferment coffee with a SCOBY? Yes.

 

Which sugar is ideal?

Ferments love natural ingredients. The less refined the sugar, the better your kombucha will be. Refined sugar works fine, but natural sugar tastes better. Honey can also be used as a sugar source—this type of kombucha is called Jun. Regular SCOBYs usually can’t process the enzymes in honey, so a specific Jun SCOBY, trained to thrive on honey, is required.

 

How much sugar do I need? Do I need sugar at all?

Ferments feed on sugar—it’s their energy source. No sugar means no fermentation. However, compared to most soft drinks, kombucha contains little sugar. We recommend a maximum of 8% sugar per liter. More than that can trigger alcoholic fermentation or even cause bottles to gush. Follow our recipe, and you’ll get a low-sugar kombucha.

 

Is the second fermentation phase necessary?

Not necessarily. In the second phase, two things happen: the kombucha is flavored (with fruit, spices, etc.) and develops natural carbonation. If you prefer a still drink, you can consume it after the first fermentation—just don’t use airtight bottles.

 

Which bottles are ideal for bottling?

Use only high-quality glass bottles or plastic bottles (PET). The natural carbonation that develops—especially when more sugar is added—can build up pressure strong enough to make glass explode. Always refrigerate before opening. Treat your kombucha like champagne—only shake it if you’re christening a ship.

 

Help, what’s floating in my ferment?

If it’s brown and stringy, stretching through the tea, your SCOBY is simply reaching out for food. Don’t worry—it’s fine.
If it’s jelly-like or forms a film on the surface, congratulations—you’re a parent! Your kombucha has produced a new baby SCOBY.

What shouldn’t be in your ferment? Real mold, tea leaf residues, or fruit pieces. SCOBYs can develop mold—fuzzy white or greenish spots. If that happens, discard everything, including the SCOBY.

Based on experience, mold usually results from one of these issues:
Too little or no starter liquid was used → always add at least 10% very sour starter liquid for a new batch; SCOBYs love acidity.
The SCOBY was stored in the fridge → don’t do that! Imagine being yanked from deep sleep and forced into instant hard labor—same for your SCOBY. Just keep it at room temperature.
You washed the SCOBY → washing raises the pH, making it more vulnerable; we want the opposite, a quick drop in pH.

 

My SCOBY always sinks to the bottom instead of floating on top. Is that okay? Yes.

 

Help, a white film has formed on my kombucha. Is that okay?

Yes. It means a new SCOBY is forming—proof that fermentation is going well. It would be more concerning if no film formed at all.

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What do I do with leftover SCOBYs?

Move them to the SCOBY hotel (see above).

 

Do I need starter liquid for my kombucha recipe?

Yes. The starter liquid is simply very acidic kombucha. It helps lower the pH immediately during brewing, stabilizing the process and preventing problems.
The rule of thumb is 10% starter liquid relative to the tea volume—so add 100 ml per liter of tea. Our SCOBYs come with 300 ml of starter liquid, enough for your first 3-liter brew.
When bottling your finished kombucha, leave about 300 ml in the jar and wait 2–3 days. This remaining liquid will become very acidic—perfect for your next batch.

 

Help, there’s mold!

If you see fuzzy white, gray, or red mold, discard everything—including the SCOBY.
To prevent mold during the first fermentation phase, follow these tips:
Add 10% starter liquid.
Don’t add fruit, spices, or anything that could float on the surface.

 

No carbonation—what can I do?

Ferments are like pets—they need an adjustment period but soon become loyal companions. If your SCOBY is new, give it time.
Also check the following:
Use starter liquid in the first fermentation.
Make sure there’s still enough sugar left before bottling—the kombucha should taste slightly sweeter than you’d prefer.
Use bottles that seal tightly—swing-top bottles work best.

Wild yeasts naturally live on unprocessed fruit. If you have access to a fruit tree or berry bush, add a small piece of fruit to your bottled kombucha—or a bit of grated apple. It will make your kombucha nice and fizzy.

 

Does kombucha contain alcohol?

Well-aged, very sour kombucha can contain up to 1.5% alcohol. The alcohol level depends largely on the tea’s sugar content. If the tea is very sweet, the kombucha may become slightly alcoholic. Be careful when adding fruit—it can also increase alcohol formation.