When you first place your mother SCOBY into the vessel the yeast hasn't had a chance to produce any CO2 so the SCOBY will sink. If you wait 4-5 days you'll find the SCOBY will again float to the top. Read more
The short answer is no! Fortunately, a sinking mother SCOBY is not at all something to worry about. ... For now, you should know that your mother SCOBY can sink, float at the top, float sideways in the middle—it doesn't matter what position they are in. In fact, they will likely move throughout the brew!
And while a SCOBY may sink or float around the kombucha, a new baby SCOBY will likely form on top. This is also okay! A SCOBY forming on top of kombucha indicates healthy kombucha, but a sunk SCOBY doesn't necessarily indicate unhealthy kombucha.
If kombucha is taking longer than this to ferment it could be because of too cold of a brewing environment, a small, old and/or inactive SCOBY, the brewer not using enough starter tea or sugar, a lack of oxygen flow to the bacteria culture, or a contamination in the brew.
1. Culture the Kombucha at 80 °F / 27 °C. The normal range for Kombucha brewing is 72-80 °F / 22-27 °C. Even though we might not choose to brew at 80 °F / 27 °C once our culture is up and running, it is the perfect temperature for speeding up scoby formation without danger of damaging the culture.
As stated on the previous step, you want the scoby to be 1/4 inch thick and very opaque. You may have a few places that are a little bit transparent, but overall it should be cloudy and thick! Things that are normal in scoby growth: lot of bubbles.
This means that a half-gallon glass crock with a 10-inch diameter opening will make kombucha tea more quickly than a half-gallon jar with a 4-inch diameter. The new scoby will form to cover the surface, resulting in a larger “baby” scoby.
we advise testing your kombucha around day 5-7. It should no longer taste like tea, sour and vinegary and a little like apple cider vinegar. The longer you leave the brew the less sugar will be left in it and the more sour it will taste.
Let Your Brew Sit For Longer
My first tip to thickening your SCOBY is to let it sit in the brewing vessel for longer. They way you should do this is pour in the same amount of starter liquid and sweet tea, but instead of bottling the kombucha after 7 days let the brew sit for at least 14.
It's cheap and easy to make, but if you leave it fermenting too long it can get a strong taste, and actually will turn to vinegar which will stay perfectly preserved. If your kombucha tea ever gets too strong for your taste, don't throw it out!
If your SCOBY sinks, don't worry! Your SCOBY and, more importantly, your kombucha brew will be just fine. The position of the SCOBY pellicle, during your kombucha brew, is irrelevant. ... In time, a new SCOBY will start slowly forming on the surface and thicken over time.
How Long Should You Second Ferment Kombucha? There's no hard and fast rule for the length of a second fermentation. In general, we advise letting your bottled kombucha ferment for 2 to 14 days.
A healthy SCOBY is always white or light tan, or some shade in between. A darker brown SCOBY might just mean that the SCOBY is older, and probably won't work to brew kombucha. A SCOBY can have streaks of brown or black on it – this is just leftover remnants of tea from the last brew.
Can I cut my SCOBY in half? ... You can safely cut a SCOBY in half. Just make sure your scissors or knife are completely clean before you handle it to avoid contamination. The next batch you brew with the cut SCOBY will grow a new SCOBY to grow across the top, as always.
If your scoby gets more than one inch thick in a typical one-gallon brew, it's time to consider separation.
A new SCOBY should always grow on floating top of your brew, but the location of the Mother SCOBY could be at the top or on the bottom, or somewhere in between. The starter liquid acts as your protective barrier the first couple days while a new SCOBY baby grows.
If your scoby seems to stop growing it could be a sign that something is off with your brew. Healthy Scoby's will continue to grow until they cover the surface of the brewing container. ... These “baby” Scoby's will appear as layers of bacteria and yeast on the surface of the brew.
To keep things simple, we generally recommend adding both SCOBYs to your next batch. However, once you have several SCOBYs, you can consider starting a SCOBY Hotel. With the SCOBYs removed from your brewing container, it is time to remove the remainder of the Kombucha from the container.
The best way to check on the progress of your brew is to test aroma and flavor. However, you may notice further signs of fermentation: The liquid lightens in color and turns cloudy. A haze or baby scoby forms on top of the liquid.
Every scoby can be used four times before it gets too old and needs to be discarded. With each batch of kombucha a baby scoby is produced and the process starts again, you will have a fridge full of scobys before you know it.
It is important for a good thick healthy scoby to form as quickly as possible. MILDER TASTE – Neither a good or bad thing but generally kombucha brewed at lower temperatures will be milder in taste. TOO HOT: (over 27C / 80F)
Some people like to drink kombucha right after F1, and that's totally fine. ... However, if you want to flavor your kombucha and create more carbonation to make it flavored, fizzy beverage, you have to go through a second fermentation process in an airtight bottle.
Temperatures above 35C [95F] will usually stick [stop] most fermentation. At 41C [105F] most yeast begin to die off and at 140F yeast dies within a few minutes. My research indicates that the most common range is 23C - 29C [74F - 84F] and is fairly easy to maintain in the average household.
Does the size of the kombucha culture matter in relation to how much kombucha I will be brewing? A. No, even a small kombucha culture will effectively ferment a full gallon of kombucha. We recommend using a culture or a piece of a culture.
Every 4 to 6 weeks, discard some of the liquid and add either fresh sweet tea (up to 80% of the jar) or sugar (¼ cup per quart of liquid). Stir to combine. Fresh sugar tea is preferable as it provides all the nutrients the SCOBY needs to survive and thrive during the break.