SCOBY Problems? 5 Clear Indicators It’s Time for a New One
Knowing the viability of your scoby is key to successful kombucha batches. Signs of a healthy scoby include tendrils of dark yeast, thick layers in the scoby, and firm yet pliable to the touch. It also should have a creamy white to tan color.
If you’re a beginner to brewing Kombucha sometimes knowing when your scoby culture is no longer viable will make your Kombucha journey much easier. You’re not sure if that brown spot is mold or something normal. Don’t worry I have experienced it all! I can help you determine if your scoby is still ready to make Kombucha.
Signs that your scoby culture might not be viable are as follows.
The first and most obvious sign is mold. Of course, anytime you see mold throw away your scoby and begin again. Mold usually only forms on the top of the scoby. It’s usually white, gray, or black and fuzzy looking. I have never seen or experienced mold in the scoby, liquid, or below the culture. Some yeast strands have been mistaken for mold especially if you are new to brewing. But the yeast is a dark brown and clumped together on the scoby. Sometimes the scoby will have long tendrils coming out from it. The mold spots begin small and grow over time. Mold usually grows because your starting liquid is not acidic enough.
Mold is a pretty easy problem to spot, but there are some not-so-obvious signs that your scoby is no longer vigorous.
After 7 - 9 days, if your scoby didn’t form a fairly thick layer of culture on top of the liquid it is most likely not viable. The size should be enough to squeeze between your fingers, not poke through. The scoby should also feel smooth to the touch.
Some people keep their extra scoby cultures in another gallon jar. In the Kombucha world, this jar is called a scoby hotel. If you have a hotel, you must keep the cultures viable by feeding them a sweet tea mixture every two weeks. Keep it in a cool dark place.
A lot of Kombucha makers discover that making fermented food takes experimentation or trial and error. But when in doubt, throw it out. You want to be cautious if something in your brew seems off.
Most fermented foods do best with consistent use and meticulously following instructions. So if you’re only going to make kombucha occasionally, your best option is to buy a scoby or get one from someone else.
Also, check for the smell of the scoby. It should take on the same smell of kombucha. It should smell tangy like any ferment.
Some scoby cultures have bubbles or blowholes as well. These are meant to release carbon dioxide and are pretty normal. Although lots of scobies don’t have this and they are perfectly fine.
I hope these quick tidbits help you along in your Kombucha growing journey. Be safe and have fun!