How to Make Kombucha Scoby

Kombucha is super popular right now. It's fizzy and has a tangy taste. But what's the secret? The SCOBY! Think of it as the engine that makes kombucha happen. SCOBY stands for Symbiotic Culture Of Bacteria and Yeast. It turns sweet tea into that good-for-you drink we all love.

What's a SCOBY? Why Make One?

So, what is a SCOBY, really? It's a gooey disc, alive with bacteria and yeast. They all work together. They eat the sugar in tea and make: Acids Fizz * A tiny bit of alcohol That's what gives kombucha its unique flavor!

Why bother making your own SCOBY? Here’s why:

• Save money. Buying SCOBYs can get expensive.
• You're in control. You know exactly what's in it.
• Have a backup. If your SCOBY gets ruined, you're covered.
• Get creative! Try different teas and sugars.
• It's fun! Seriously, it’s a cool project.

What You Need

Before you start, grab these things:

• A gallon jar. Make sure it’s clean!
• Plain kombucha. About a cup from the store. Make sure it’s pasteurized.
• White sugar. One cup.
• Clean water. Eight cups. Don’t use tap water!
• Black tea. Four bags or a tablespoon of loose tea. Green tea works too.
• Cloth cover. Like a coffee filter.
• Rubber band. To hold the cloth on.

Let's Make a SCOBY!

1. Make Sweet Tea:

   Boil 8 cups of water. Add your tea. Let it sit for 15-20 minutes. Then, take the tea out.

2. Add Sugar:

   While the tea is hot, stir in the sugar. Make sure it's all gone.

3. Cool It Down:

   Let the tea cool all the way. Hot tea will hurt the SCOBY!

4. Mix Tea and Kombucha:

   Put the tea in your jar. Add the cup of kombucha. This gets the whole thing started.

5. Cover It Up:

   Put the cloth over the jar. Use the rubber band to hold it tight. You want air to get in, but not bugs.

6. Find a Good Spot:

   Put the jar somewhere warm and dark. Like a cupboard. 70-75°F is best.

7. Be Patient!:

   This takes time. A SCOBY can take 1-4 weeks to form. You'll see a thin film on top. That's your SCOBY starting!

8. Keep an Eye On It:

   Don't mess with it too much. Check it every few days. Look for mold. It'll be fuzzy and colored. If you see mold, toss it all out. A good SCOBY smells a little like vinegar.

9. Is It Ready?:

   Your SCOBY is ready when it's about ¼ inch thick. And the kombucha should taste tart. Now you can brew your own kombucha!

Help! Something's Wrong!

Things don't always go right. Here's what to do if something goes wrong:

• No SCOBY? Make sure it’s warm enough. And that your kombucha was plain. You might need more kombucha to start.
• Mold? Throw it away! Clean everything really well.
• Fruit Flies? Make sure that cloth is on tight!
• Slow Start? Try making it a little warmer or adding a bit more sugar.
• SCOBY Sunk? That's okay! A new one will grow on top.

The SCOBY Hotel

SCOBYs multiply. You'll end up with more than you need. That’s where the SCOBY hotel comes in!

A SCOBY hotel is just a jar where your extra SCOBYs can hang out. Here’s how to make one:

1. Get a Big Jar: Big enough for all your SCOBYs.
2. Add Kombucha: Enough to cover the SCOBYs.
3. Put in the SCOBYs: Gently place them in the jar.
4. Cover and Store: Just like when you're making kombucha.
5. Give it a Snack: Every few weeks, add some sweet tea (cooled down).

It's a great way to keep extra SCOBYs safe. You can even share them with friends!

Tips for Great Kombucha

You’ve got your SCOBY. Time to make kombucha!

• Use Good Stuff: Good tea, sugar, and water make a difference.
• Keep it Clean: Clean stuff stops bad stuff from growing.
• Get the Temperature Right: 70-75°F is the sweet spot.
• Wait: Kombucha takes time.
• Taste it: After a week, start tasting it. When it tastes good to you, it’s done!
• Get Fancy: Add fruit or spices for extra flavor.

How it Works

Making kombucha is all about bacteria and yeast working together. The yeast eats sugar and makes alcohol and fizz. Then, the bacteria turn the alcohol into acids. That's what makes kombucha taste tart.

What can change how it tastes?

• Temperature: Warmer = faster.
• Sugar: More sugar = more tart.
• Tea: Different teas = different flavors.
• Air: It needs air!

Your Kombucha Adventure

Making a SCOBY is the first step to brewing your own kombucha. It takes patience and a little practice. But you can make amazing kombucha at home! Have fun with it. Experiment! And remember to keep your SCOBY happy in its hotel!