User Guide

ManualsBrandsScoby Kombucha ManualsFermentation & More1 X Organic Kombucha Scoby - Live Culture by Scoby Kombucha

SYMBIOTIC CULTURE

BACTERIA AND YEAST

(aka) “SCOBY”

Thanks for your Kombucha Culture “SCOBY” Purchase!

SCOBYS are as unique as snowflakes! Many of our SCOBYs are

grown in upcycled glass containers, so size and shape may vary

considerably. Your scoby might even be square! Regardless of what

your SCOBY looks like, it is guaranteed to provide growth needed for

and endless supply of Kombucha tea.

Each Kombucha Culture and starter is enough to brew 4 cups to

5 gallons of Kombucha tea based on size (see chart). If you hold up

the sac to the light, you will notice some filaments of the mushroom

floating in the nutrient rich tea. This is the seedling of the tea

beginning to form. We use loose leaf tea and occasionally, some

pieces of tea leaves will be in the bag as well. THE TEA SHOULD BE

CLOUDY WITH BACTERIA GROWING IN IT!

Millions of Kombucha bacteria and yeast cells needed to brew your

first batch of Kombucha will grow into a full size "mushroom" within

7-30 days. It is recommended that you start your batch as soon as you

receive the starter for best results, but if you are not ready to begin,

open the sac and tea, leave it in a glass container and store it in your

refrigerator. Short-term refrigeration may slow down growth, but will

not kill a healthy culture.

A Kombucha Culture is not a true mushroom although it is commonly

called a mushroom. It is in fact a spongy cellulose material that is

produced by the Kombucha bacteria and yeasts. It has no sex and

produces no spores.

A SCOBY or Symbiotic Culture of Bacteria and Yeasts forms on the

surface of the tea, acting as a barrier to keep out other organisms

from getting to the sugary tea.

Many people believe that the size or thickness of the SCOBY

is an indication of potency, this is not true. Any culture grows

thicker if left in the tea longer. Larger cultures are not better

than smaller cultures besides looking larger.

DO NOT let any metal other than stainless steel come in contact with

the culture or tea while preparing since the metal molecules are

absorbed into the culture. Brief contact, however, will not harm the

culture or tea.

MAKE SURE TO:

1. Remove the tea bags prior to mixing the tea and culture.

2. Brew the tea between 68 degrees F and 84 degrees F. The culture

may sink to the bottom—this is normal.

3. It is normal that your tea forms bubbly goo on day 3-7. DO NOT

make the mistake of thinking that it is mold and throw the tea out—

this too, is normal.

4. Taste the tea on day 6-7. It is supposed to taste sweet and sour

even if the SCOBY has not fully formed. Your first batch ay take up to 30

days as your SCOBY adjusts to its new environment

Work in

clean environment.

FOR YOUR FIRST BATCH, YOU WILL NEED (See chart for exact amounts):

1. Glass container with a wide mouth like a pickle jar or even a

punch bowl or fish bowl.

2. Black or green tea, preferably organic.

3. Distilled vinegar to adjust the pH (we recommend Spectrum

Naturals Organic Distilled White Vinegar)

Sugar

Coffee filter or paper towel and a rubber band to cover the tea.

Litmus strips (aka pH test strips), or pH meter.

You can experiment with different black and green teas and sugars

after your first batch. Do not use any teas with added oils like Earl

Gray. If herbal tea is used, blend it with black or green tea. Each tea

and sugar will produce a different taste in the tea. I recommend

organic cane sugar. Sugar substitutes should not be used. Most

people drink 1-3 eight ounce glasses of Kombucha a day. Drinking

more will not necessarily result in greater health benefits.

THE RECIPE

1. Add boiling water and tea bags (or loose leaf tea). You should

use filtered water. If you use tap water, boil the water for 5

minutes first to remove the chlorine.

2. Allow the tea to steep. I recommend at least 10 minutes to 1

hour. Longer steep times give more fuel for your culture to grow.

Remove the tea.

3. Stir in sugar. The sugar is needed for the

reproduction and fermentation. Allow to cool to room

temperature.

Add vinegar (see chart). You only need to do this to the 1

batch. This is to lower pH. Low pH prevents mold. Mold comes

from airborne spores, not a SCOBY. High pH attracts mold!

Summary of content (3 pages)

PAGE 1
A SCOBY or Symbiotic Culture of Bacteria and Yeasts forms on the surface of the tea, acting as a barrier to keep out other organisms from getting to the sugary tea. Many people believe that the size or thickness of the SCOBY is an indication of potency, this is not true. Any culture grows thicker if left in the tea longer. Larger cultures are not better than smaller cultures besides looking larger.
PAGE 2
5. 6. 7. Pour the contents of the sac into the COOLED tea and stir briskly. MAKE SURE THE TEA IS ROOM TEMPERATURE! Tea hotter than 85 Degrees F will start to kill your SCOBY. Test pH to ensure it is below 4. If it's above 4, add more vinegar. Cover with a coffee filter or paper towel secured with a rubber band. Insects are attracted to the sugary tea especially in tropical areas, so make sure it is well covered. DO NOT USE CHEESECLOTH.
PAGE 3
Tea (most tea bags are 2 grams each) Sugar (Preferably Organic) Vinegar (Distiled White, preferably organic). Required for first batch only. Starter tea (Beginning with your second batch, use saved kombucha from your previous batch as starter. After adding starter, test your pH to ensure it is below 4 to prevent mold. Use additional starter if pH is above 4.