What I didn’t realize is that I never really finished my “how to make a scoby” post and I was receiving a lot of questions about how to go about it.
But what is a SCOBY you ask?
Great question. Scoby stands for Symbiotic Culture of friendly Bacteria and Yeast. This culture metabolizes the sugar and organic tea (that use to make one) and that resulting in your KOMBUCHA beverage. A drink that contains billions of probiotics, vitamins such as B, C, amino acids and enzymes.
So today I thought I’d write out all the step by step SCOBY making process and then let you ask questions. It can seem a bit daunting at first, but trust me, it’s easier than it sounds. Plus once you have a scoby, your pretty much set to keep brewing!
Growing a Mother Scoby:
-select a bottle of plain or ginger flavored kombucha. I usually go with Original GT Kombucha or Gingerade. It must be a RAW brand.
Try to find on that has extra “culture.” Meaning,l lots of yeasty floating objects in it. and it must be raw. You will need to use about half the bottle, so feel free to drink some of the kombucha but least the stringy sediment in the bottle. And you must let it reach room temp before using.
Note: DO NOT USE ANY METAL when doing this. It will harm the yeast. I use plastic, wood, or glass cooking utensils.
– make the first round of kombucha food.
In a small saucepan, bring 1 cup water to boiling. Add two tablespoons sugar, and return the liquid to a boil until the sugar is dissolved. I used cane sugar or turbinado sugar.
Turn off the stove and then add one bag of organic black tea (or a tablespoon of loose-leaf) and let the mixture cool at room temperature until it no longer feels the warm (very important). Also NOTE: Organic tea works best. NOT earl grey or English breakfast though as they have a slight bit of oil to it.
The one below is from Swanson vitamins.
Remove the tea bag or strain the tea. Pour all the contents of the at room temp kombucha bottle into the sugar-tea blend. —
- Your sediment from the saucepan , the half-cup of kombucha liquid, and the stringy things (these will turn into the kombucha mother!), and put it all in a glass quart or pint jar. Cover the jar with a cloth/towel and a rubberband to keep bugs out. Then place it in a warm, dark, safe spot.
Note: that the kombucha liquid is needed to keep the mixture propelry acidic. If the liquid is not acidic, mold will grow.
—> now you must learn patience. WAIT
Keep an eye on your kombucha jar. In a few days or a week, it should star to grow a thin film over the top. The film will thicken and become the kombucha mother. If any mold appears, then just start over. When the film gets to be about an ⅛ of an inch thick, you’ll need to give it another little more kombucha food.
After waiting a week….
Feeding time—> Kombucha food:
This time, make a quart of tea. Heat four cups water to the boil, add ⅓ cup sugar, and steep with 2 organic tea bags or 2 tablespoons black tea. When the liquid cools completely, remove the tea. Gently place the baby kombucha scoby and all the liquid sediment in a larger glass jar or bowl with the tea. Cover it tightly and watch it carefully.
The kombucha mother should grow significantly over the next 10-14 days. Once it reaches ¼ to ½ inch in thickness, you can brew.
See my COTTER brew tutorial here.
Feel free to email me with questions or leave comments below. And please let me know if you give it a whirl!
p.s. here’s a great SCOBY cheat sheet from Kombucha Kamp. Guard it with your life! Haha.
Have you made Kombucha before? If not, here’s your chance!
p.s. Check out Kombucha Kamp for lots more info on Brewing or if you’d like to buy a starter kit. But if you stick around the next few weeks, you just might win one when I host a starter kit giveaway!