A kombucha ferment is a ferment that has both bacteria and yeast. While the pellicle on top of the kombucha has come to be known as a SCOBY, technically the starter tea is the SCOBY, and the pellicle is simply the pellicle. As the SCOBY begins to form, it will gradually become thicker and less translucent. Yeah, I came up with the same article some time ago, it looks like at least some of the part of SCOBY is actually made from bacteria that does not use airborne spores, which means it is impossible to re-create SCOBY from the scratch, as in if all the SCOBY suddenly dies all over the earth then that's it. Yes it's possible. Note: When I made this SCOBY it was Summer and warm in my house. Once you get that really nice balance between sweet and sour then it’s time for the second ferment. I prepared two jars of sweet tea, adding starter tea (kombucha) to each. It's in the air EVERYWHERE. Place the jar in a warm spot — around 68–80°F (20–30°C) — and let it ferment for up to 30 days. Protection: The tough cellulose structure acts as a natural barrier to protect the kombucha from contaminants, like outside bacteria, dust, or fruit flies. The ancient method was to boil urine and use that as starter tea. The takeaway? The pellicle on top of kombucha that we call a SCOBY is synonymous with home brewing…but do you actually need a SCOBY to make kombucha? So while you can get away with brewing kombucha without a SCOBY/pellicle, there are a few reasons why I still prefer to use one when brewing kombucha: More living bacteria and yeast: The starter tea contains most of the living bacteria and yeast that will kickstart the fermentation, but there are some present in the SCOBY/pellicle as well which are useful to powering the reaction. 9 times out of 10 you'll get booch w a pellicle after a month or two. But as I’ve fallen deeper into the world of home brewing (specifically on the subreddit /r/Kombucha/), I’ve come across a way of brewing that has blown my mind…brewing kombucha without a SCOBY. Additionally, the system has to be kept pretty clean, you don’t want nasty stuff in your kombucha and I find it hard to get on a cleaning schedule with continuous brew. My kombucha tastes like vinegar–You let your kombucha ferment too long and all of the sugar is gone. You must log in or register to reply here. share. Add 7 cups (1.65 liters) of water to a large … This sub is for homebrewers and others who appreciate kombucha. Let it ferment for 3 to 4 days – longer if you have a cold house – and then refrigerate and enjoy. Press J to jump to the feed. It might take a little longer but if your SCOBYs were healthy you should be fine. The benefit of drinking kombucha is that it contains probiotics that help your gut bacteria stay healthy. When making kombucha it’s helpful to add a SCOBY from another brew to speed up your brew but it’s not 100% necessary. I discard the scoby, pour 1/3 of my 1/2 gallon kombucha into another container…. If my scoby has a black patch, does that equate to dangerous bacteria? Heres the thread where someone made their own Scoby. This is when the debated definition uses are needed. I read online that someone put his tea out under a tree for awhile and grew a scoby that way using wild yeast- which sounds like a terrible idea. https://photos.shutterfly.com/album/90221128651, Home Brew Kombucha | Hayley Runs and Eats, Goals for November 2015 | Milly Becoming Wilder, Homemade Summer Deodorant (That Won’t Melt in Your Cupboard), Why I Quit DoTerra (And What I’m Doing Instead), Why I Ditched Shampoo (And How You Can, Too! Cover and let ferment for 2 to 5 weeks. By the batch–You can simply make one batch of kombucha and drink it. You might make sure it’s really black. Hi Marg, I use the kombucha I’ve made to make my next batch. Yes, but you would do it on the second ferment. Since it’s in a closed bottle there is nowhere for the CO2 to escape so your kombucha should be carbonated and ready to drink. The answer may surprise you. It’s still good to drink. And finally, most of the crocks are over-the-top expensive. This thread is archived. Want a super healthy yummy alternative to soda? It's possible in theory, but the very specific species of acetobacter and yeast that make kombucha as we know it have evolved over time with kombucha being passed from hand to hand throughout the centuries. This recipe is for 2 gallons. The login page will open in a new tab. Jennifer Osuch is the author of the Preparedness Planner Series and is the co-founder of Seed To Pantry School, an online community of people learning and teaching to grow, cook and preserve food at home. Indication of health: Potential mold or overgrowths of yeast will show up on the SCOBY/pellicle first, indicating if your kombucha is safe to drink. To do it yourself from scratch might take generations. Weekly Minutiae vol.10 ~ Life After Art, etc. A SCOBY kind of looks like a white blob, although it can be dark in color too. My kombucha tastes like alcohol–Sometimes with rapid temperature changes your kombucha might taste a little different. Like, if there never was a Kombucha before, how would one make scoby from complete scratch? You’ll just need to wait a little longer for your tea.