John Miller
Storing a SCOBY mushroom properly is essential to ensure the continued preservation of the drink. SCOBY, which stands for Symbiotic Culture Of Bacteria and Yeast, is the starter culture that allows kombucha to start fermenting. The best way to store your SCOBY is to make a new batch and store it in a SCOBY hotel. This involves placing the SCOBY in a container with some sweet tea/fermented kombucha to keep it moist. It is also important to maintain a clean environment and choose the right container, such as a glass, stainless steel, or ceramic container. Additionally, it is advisable to periodically check the condition of the SCOBY and maintain the right temperature, avoiding direct sunlight and sudden temperature changes.
Storing a SCOBY Mushroom
| Characteristics | Values |
|---|---|
| What is a SCOBY | Symbiotic Culture Of Bacteria and Yeast, the mother culture that brews your kombucha |
| Storage duration | Store for less than a month and a half in a fresh batch |
| Container | Glass, stainless steel, or ceramic |
| Container type | Wide-necked glass container covered with a cloth or a tightly woven cloth secured with a rubber band |
| Container environment | Dark, cool, dry place, away from direct sunlight, ideally between 20°C and 28°C |
| SCOBY placement | Place the SCOBY in the kombucha liquid, making sure it is completely submerged |
| SCOBY maintenance | SCOBYs should be moist and periodically checked for unusual colouring and unpleasant odours |
| Liquid | A mixture of sweet black tea and fermented kombucha, with a 1:1 ratio of kombucha to freshly brewed tea |
| Additives | Avoid using flavourings, herbal teas, and essential oils |
| Lid | Avoid sealing the container as it can cause a mini kombucha explosion |
| Refrigeration | Do not refrigerate unless the temperature is over 38°C, as it can cause the SCOBY to go dormant and grow mold |
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What You'll Learn
Keep it submerged in liquid
The kombucha scoby is a starter culture that allows kombucha to start fermenting. It is a symbiotic colony of bacteria and yeast. Proper storage of the scoby is essential to ensure the continued preservation of this healthy drink.
To store a scoby mushroom, it is important to keep it submerged in liquid. The first step is to choose a glass, stainless steel, or ceramic container. A wide-necked glass container covered with a cloth is ideal. The next step is to add the kombucha liquid, ensuring the scoby is completely submerged. If you want to stop the fermentation process, you can leave the scoby in the liquid.
It is important to maintain the right temperature for the scoby. The container should be kept in a cool, dark room, ideally between 20°C and 28°C. Avoid sudden temperature changes and direct sunlight as this can slow down fermentation. It is also important to monitor the scoby periodically, checking for unusual colouring and unpleasant odours. A healthy scoby should have a creamy, white, or slightly brownish colour and a pleasant vinegary smell.
If you intend to store the scoby for a longer period, you can add half a cup of sweet tea to the kombucha every 6-8 weeks to ensure the medium remains acidic and contains enough nutrients for fermentation. When you are ready to make a new batch of kombucha, use the scoby and the liquid from the container, and add them to freshly brewed sweet tea.
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Store at room temperature
Storing a SCOBY mushroom at room temperature is ideal for keeping the culture healthy. SCOBYs can be stored in a SCOBY hotel, which is a large jar containing several SCOBYs and some sweet tea/fermented kombucha to keep them moist. The ideal room temperature for storing SCOBYs is between 65-85°F, with the mid- to high-70s being the healthiest range. At this temperature, SCOBYs can be left untouched for months without any issues. However, it is recommended to check on the SCOBY hotel every few months to ensure it is still healthy.
To set up a SCOBY hotel, start by washing a large jar (approximately 4 litres) with hot water and soap. Then, make a batch of sweet tea by steeping black tea in water and adding cane sugar. Allow the tea to cool to room temperature before straining it into the jar. Finally, place all your SCOBYs into the jar and cover the top with a woven cloth secured with a rubber band to allow for airflow. Store the SCOBY hotel in a dark, dry place out of direct sunlight and away from excessive heat.
It is important to maintain your SCOBY hotel by feeding it periodically. Every 4 to 6 weeks, remove some of the liquid and add either fresh sweet tea or sugar. Stir to combine and ensure that the SCOBYs remain submerged in the liquid. If you are taking a break from brewing kombucha for more than 6 weeks, you will need to feed the SCOBY hotel every 6 weeks by draining off some of the acidic liquid and replacing it with an equal amount of sweet tea or sugar.
While storing SCOBYs at room temperature is generally safe, it is important to keep the temperature below 100°F (38°C) to prevent the SCOBY from spoiling. If the temperature in your home exceeds this range, you can temporarily refrigerate the SCOBY hotel for a few hours to bring down the temperature. However, prolonged storage in the fridge should be avoided as it can cause the SCOBY to go dormant and increase the risk of mold growth.
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Avoid flavoured teas
Kombucha is a fermented, fizzy, tea-based drink made using a combination of bacteria and yeast. A SCOBY, an abbreviation for "Symbiotic Colony of Bacteria and Yeast," is also called a kombucha mother, starter, or mushroom. It is used to "start" the fermentation process for kombucha.
When storing a SCOBY, it is important to avoid flavoured teas. Here are some reasons why:
Firstly, flavoured teas can degrade and weaken your SCOBY over time. While using flavoured teas may work for a few batches, problems may not show up until several SCOBY generations later. For example, people may use flavoured teas and wonder why they develop mould later on. This is because SCOBY feeds on three things: plain "real" tea (not herbal teas or infusions), cane sugar, and water. By adding other ingredients, you may be feeding your SCOBY things it cannot digest, throwing off the symbiosis of the bacteria and yeast.
Secondly, some flavourings, such as essential oils, have an anti-bacterial effect and can kill your kombucha bacteria. Ingredient labels often do not specify what "natural flavours" means, so it is difficult to know exactly what you are adding to your SCOBY.
Thirdly, while it may seem fine to use flavourings because a flavoured batch of first-fermented kombucha can yield good kombucha a few times, the long-term use of flavourings can be problematic. Your SCOBY may eventually show signs of weakening, leading to issues like lack of fizz, excess yeast, or mould.
Finally, when choosing tea for your SCOBY, it is recommended to use tea from the Camellia sinensis plant, which includes black, green, white, and oolong tea. These teas provide the minerals that the bacteria and yeast in the SCOBY need to thrive. While matcha also comes from the Camellia sinensis plant, it is finely ground and can cloud your brew, potentially irritating your SCOBY over time. Therefore, it is best to avoid flavoured teas and opt for plain teas that will provide the necessary nutrients for your SCOBY.
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Keep it in a SCOBY hotel
A SCOBY hotel is a great way to store your extra SCOBYs. It is a simple method that allows you to keep your SCOBYs healthy and active, even when you are not brewing kombucha. Here is a detailed guide on how to create and maintain a SCOBY hotel:
Choosing a Container
Select a glass container or a jar that is large enough to accommodate all your extra SCOBYs. You can use a mason jar, a brewing vessel, or any clean glass jar with a wide opening. Ensure that the container is big enough so that all the SCOBYs can be fully submerged in the liquid.
Preparing the Liquid
The SCOBYs need to be stored in a liquid medium to stay moist and active. You can use either sweet tea or finished, unflavoured kombucha. Prepare the sweet tea using real tea (black tea is recommended), water, and sugar. Allow the tea to cool down to room temperature before adding it to the jar. If you are using kombucha, it should be plain and raw, preferably from a previous batch. Add enough liquid to fully submerge the SCOBYs, typically about 1/2 cup to 1 cup per SCOBY.
Storing the SCOBYs
Place the SCOBYs into the prepared jar, ensuring that they are completely covered by the liquid. If your SCOBYs are floating, they may dry out, so push them down gently as needed to keep them submerged. Cover the jar with a breathable cloth, such as a tight-weave dishcloth, to allow airflow while keeping dust and insects out. Secure the cloth with an elastic band or rubber band.
Maintaining the SCOBY Hotel
Keep your SCOBY hotel at room temperature, ideally between 65-85 degrees Fahrenheit. Avoid placing it in direct sunlight or in a moist cupboard to prevent mould growth. Every 4 to 6 weeks, discard some of the liquid and replenish it with fresh sweet tea or sugar. Stir well to combine. Additionally, you may need to top up the liquid from time to time as evaporation occurs. Always ensure that the SCOBYs remain fully submerged. It is also a good idea to clean out the hotel jar every few months and inspect each SCOBY, removing any brown yeasty bits as necessary.
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Monitor its condition
Storing a SCOBY mushroom correctly is essential to ensure the continued preservation of the drink. It is advisable to check the condition of the SCOBY periodically, every few weeks. A SCOBY mushroom is a symbiotic colony of bacteria and yeast, and it is crucial to monitor its condition to keep it intact and ready for the next fermentation.
Firstly, ensure cleanliness by making sure your hands and utensils are clean to reduce the risk of harmful bacteria getting into the medium of the SCOBY. Choose a glass, stainless steel, or ceramic container to store it in. A wide-necked glass container covered with a cloth is ideal. Place the SCOBY in the kombucha liquid, making sure it is completely submerged.
Maintain the right temperature by keeping the container in a suitable environment, ideally between 20°C and 28°C. Avoid sudden temperature changes and direct sunlight. Cool, dark rooms are best as they slow down fermentation and keep the SCOBY active.
Monitor the SCOBY for signs of unusual colouring and unpleasant odours. A healthy SCOBY should have a creamy, white, or slightly brownish colour and a pleasant vinegary smell. Yeast marks on the SCOBY are normal and should not be mistaken for mould.
If you intend to store the SCOBY for more than a month, add half a cup of sweet tea to the kombucha every 6–8 weeks to ensure that the medium remains sufficiently acidic and contains enough nutrients to support fermentation.
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Frequently asked questions
The best way to store a SCOBY is to make a new batch of kombucha. This involves brewing a new batch of sweet tea, allowing it to cool, and then adding the SCOBY.
A glass, stainless steel, or ceramic container is best for storing a SCOBY. A wide-necked glass container covered with a cloth is ideal.
SCOBYs should be stored at room temperature, between 20°C and 28°C. Avoid direct sunlight and sudden temperature changes.
It is advisable to check the condition of your SCOBY periodically, every few weeks. A healthy SCOBY should have a creamy, white, or slightly brownish colour and a pleasant vinegary smell.
No, refrigeration causes the bacteria and yeast in the SCOBY to become inactive, making it susceptible to mould growth. Store your SCOBY at room temperature in a SCOBY hotel instead.
