How do I care for my Kombucha Scoby?

The best way is to keep it in continuous use. However, if you need a break or if your tea fungus has significantly increased in volume, then create a so-called Scoby Hotel for it.

To do this, simply proceed as in a regular Kombucha brewing process. Prepare tea, sweeten it, and place your tea fungi in it. Cover the container with a cloth and place it in a cool place, but not in the refrigerator.

Your tea fungus collection can now endure here. After 4 months, start a new brewing process and move your tea fungi to fresh, sugared, and cooled tea. The liquid from the old hotel is valuable; pour it in without including the yeast sediment that has formed at the bottom of the container.

How many tea fungi do I need for how much tea?

As is often the case with fermentation, the amount of starter culture is relatively insignificant. I once forgot to insert a tea fungus, and yet a beautiful Scoby grew. It is a quality characteristic of raw, unpasteurized Kombucha that it has the ability to produce its own tea fungus.

A tea fungus the size of your hand is sufficient to brew several liters of Kombucha.

Which tea is ideal?

While in most languages there is a distinction between caffeinated tea (tea, thé, tè) and herbal teas (infusion), in German, we group them together as "Tee." However, the tea fungus does not speak German in these matters. It demands caffeinated tea. That means: black tea or green tea. Oolong, mate, Pu-Erh, yellow, or white tea are also caffeinated.

It might work to ferment a Kombucha herbal tea approach, but the following fermentation should again involve caffeinated tea.

Can you ferment coffee with a tea fungus?

Yes.

Which sugar is ideal?

Ferments love naturalness. The more untreated the sugar, the better your Kombucha. Refined sugar will work, but natural sugar tastes better. Honey can also be used as a sugar source. Such a Kombucha is called Jun.

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

Ferments consume sugar; that is their source of nutrition. Where there's no sugar, there's no fermentation. But compared to conventional non-alcoholic drinks, Kombucha contains little sugar. We recommend a maximum of 8% sugar per liter. Anything else can trigger alcoholic fermentation or awaken a bottle geyser. 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 - Kombucha is flavored (with fruit, spices, etc.), and it serves the development of natural carbonation.

If you don't want a carbonated drink, you can also drink it after the first fermentation. Just make sure not to use a tightly sealed glass during bottling.

Which glass is ideal for bottling?

Use only high-quality glass bottles or plastic bottles (PET). The carbonation that develops, especially if more sugar is used, can lead to excessive carbonation, which can sometimes cause the glass to explode. Always place the drink in the refrigerator before consumption. Treat your Kombucha like champagne and shake it only if you want to christen a boat.

Help, what is floating slime in my ferment?

Remote diagnoses are always difficult, but if it's brown, stringy, and streaky, then your Kombucha is forming a new tea fungus, a baby Scoby. This is a good sign, but not necessarily something you want to drink. I always use a strainer when pouring my Kombucha into a glass. However, those who want can also drink it without worry.

My Scoby always floats at the bottom and not at the top of the glass. Is that okay?

Yes.

Help, a white skin has formed on my Kombucha. Is that okay?

Yes. A new tea fungus is forming, and that is a sign that your fermentation is going well. It would be more concerning if none were forming.

What do I do with leftover tea fungus?

Create a Scoby Hotel.

Do I need starter liquid for my Kombucha recipe?

Actually, yes! The starter liquid is nothing more than very sour Kombucha. This helps to immediately lower the pH value in the brewing process, making the Kombucha stable, and little can go wrong.

When I hear about "failed" brews, the cause in most cases is the lack of starter liquid. It's best to leave a bit of Kombucha in the fermentation jar with each brewing process and let it become sour. Use this liquid to start the next batch.

Help, it's molding?

If fluffy white, gray, or red mold forms, throw everything away, including your tea fungus.

Avoid mold by observing the following in Fermentation Phase I:

• Addition of 10% starter liquid

• No addition of fruit or spices - or anything other than the Scoby that could float in the liquid.

No carbonation, what can I do?

Ferments are like pets. They need an acclimatization phase, and afterward, they are faithful and tolerant companions. If you have just acquired your tea fungus, then give it time.

However, consider the following parameters:

• Use starter liquid in Fermentation Phase I

• Ensure that there is enough sugar present in Fermentation Phase II. In other words, bottle your Kombucha when it is slightly sweeter than you would like.

• Use bottles that seal very well - preferably swing-top bottles.

Does Kombucha contain alcohol?

Well-ripened, very sour Kombucha can contain up to 1.5% alcohol. The alcohol content is strongly determined by the sugar content of the tea. If the tea to be fermented is very sweet, the Kombucha can sometimes become alcoholic. Also, be cautious when adding fruit, as it can contribute to alcoholic fermentation.