SCOBY is an acronym that stands for Symbiotic Culture Of Bacteria and Yeast. Scoby is a cellulose biofilm created by lactic acid fermentation which stratifies on the liquid’s surface in multiple thin layers. But we like to call her, Michelle.
This order is for a large 6-inch Scoby with starter tea solution.
Always keep the growing Scoby covered with a four-layer-thick square of high quality, fine weave cheesecloth to keep fruit flies out—which are drawn by the fermentation process. Your Scoby will need to be stored out of direct sunlight. Always thoroughly wash your hands, storage vessels, and utensils before handling the Scoby.
Traditionally black tea and white sugar are used as he basis of Scoby nutrition, but green tea and honey can also be used. For your first fermentation, stick with the tried and true method and do a long 10-day fermentation. Once your Scoby has grown a thick second layer, feel free to play around with your recipe.
I do my regular fermentations every Sunday—including a hard Kombucha brew with fruit as the sugar in a tightly-sealed canning jar that is ‘burped’ daily to release the pressure caused by the fermentation. This is to reduce the chance of the jar blowing up. Yes, it will blow up.
I call my hard kombucha “Booch Hooch” although the highest alcohol y volume so far is only 4.6%. The warmer it is in the room the more often sealed kombucha should be burped. If you will be gone a few days, set it in the fridge to nearly stop the process.
Only 2 left in stock
SCOBY is an acronym that stands for Symbiotic Culture Of Bacteria and Yeast. Scoby is a cellulose biofilm created by lactic acid fermentation which stratifies on the liquid’s surface in multiple thin layers. But we like to call our Mother Scoby, Michelle.
|6 × 1 × 6 in