Kombucha Scoby Hotel

I have been enjoying drinking fizzy cold Kombucha this very very hot summer. I have been making my own Kombucha for a few months now. Lately I have been having problems with mold and having to throw the entire batch out. Luckily, I started a Scoby Hotel before the mold stuck so I had extra scobys to start a new batch.

Here is how I make it. I boil 1 gallon of water and place 12 organic green tea bags in the water. I let it brew for about 10 minutes. Then I take out the tea bags and add 1 cup of sugar to the tea. Stir to dissolve. Then I add 4 tablespoons of apple cider vinegar. This is something you don’t have to do but it helps to prevent the mold. Then it has to sit until it is room temperature. This part is critical. If the tea is just the slightest bit too hot it will kill the scoby. Then add 2 cups of Kombucha from previous batch (if you have any or buy some unflavored Kombucha) and add a scoby. Put a coffee filter on the top of the jar so it can breathe. Wait 5 to 15 days and there should be a nice new white scoby that has formed on top. Be sure that new scoby has no mold on it. If it looks good, then it should be ready. I pour some fruit juice in self sealing soda jars and then pour in the Kombucha. I set the soda jars out on the counter for a few days, burping the jars at least once or twice, then putting them in the refrigerator to chill. Once cold they are ready to drink!

Here is a new batch of Kombucha that I just started. The new scoby has not formed on the top yet.


This jar has a spigot at the bottom to make it easy to dispense the Kombucha. This type of glass jar can be used for continuous brew Kombucha which is what I have been trying out.

I know it doesn’t look the greatest while it is brewing but it is a really good healthy drink with lots of good for you probiotics. Give it a try! You won’t be disappointed! Happy Kombucha brewing!!!

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