If you’ve been brewing kombucha for a while, you may have started to wonder…how long does a SCOBY last? We’re breaking down the basics of the kombucha SCOBY lifespan here!
What is a SCOBY?
Before we dive into the lifespan of a kombucha SCOBY, it’s important to understand what a SCOBY actually is.
SCOBY is an acronym that stands for Symbiotic Culture Of 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 (but because 90% of people think that the pellicle is the SCOBY, that’s just what we call it to prevent even more confusion!)
So what makes the SCOBY/pellicle look and feel the way that it does? Well it consists mostly of cellulose, which is a natural bi-product of kombucha fermentation. If you remember back to biology class, cellulose is the same stuff that makes plant cell walls and veggie fibers!
Are kombucha SCOBYs reusable?
So now that we know what the SCOBY/pellicle is made of, can you reuse it from batch to batch?
Abso-freakin’-lutely! You can (and should) reuse the SCOBY/pellicle from one batch to the next. The built up cellulose helps to create a slightly anaerobic environment for the bacteria to thrive in, and it also contains bacteria and yeast needed to jumpstart fermentation (plus, you spent all that time making the SCOBY, why throw it away?!)
How long does a SCOBY last?
Put simply, kombucha SCOBYs can be reused for many years.
Realistically, however, you simply won’t need it to last that long. Your SCOBY grows and divides with each batch of kombucha, so you will constantly be growing new SCOBYs. Simply remove the older layers and transfer the new layers to your next batch.
When to replace your SCOBY
You should replace your kombucha SCOBY if you ever find traces of mold on it, or if it begins to turn black. But when treated with love and kept in the right environment, your SCOBY should last for years to come!
Need more SCOBY tips? Here’s how to care for your SCOBY when taking a break from brewing, and some fun ideas for using leftover SCOBYs!
I have been making kombucha for a few months and use heat mats to keep a constant temperature and a scoby hotel between batches. I have noticed with recent batches that there is barely any carbonation after second fermentation (I use swing top bottles that are air tight). I initially got a lot of carbonation. I initially used fruit purée but now use fruit juice. I wonder if the lack of carbonation is due to the scoby getting weaker or if using fruit juice produces less carbonation?
In my experience, fruit juice doesn’t create the best carbonation. Maybe try a fruit puree and see if things change?
Thank you Sarah. When my scoby was new, I would stir the kombucha after the first fermentation and it would release a lot of carbonation and create a layer of foam on top. Very active. Nowadays that does not happen. No carbonation when stirring. I cannot tell if the issue is the scoby (the fermentation temperature is kept at 26° celcius) but when I keep the scobies in their hotel, I still see a new pellicule formation on top). My feeling is that something is not quite right during first fermentation but I can’t figure out what it is. I will try fruit purée again for second fermentation and see what happens.
I love Kombucha! But I am a Type 1 Diabetic and using real sugar sends my sugars sky high. I used Swerve, an organic sugar substitute and my third brew batch contracted mold. Are there any ideas of what I can do so I do not have to give up having and brewing my Kombucha?
Hi Toni! Here is our guide on making your kombucha lower carb 🙂
i’ve been brewing kombucha for many years, my parents did it and my grandparents did it but i never knew than i can eat it! but my question is can i dry scoby for storage purpose and reanimate it later?
I haven’t tried so I can’t say for sure!
When I use new scoby ,remove top layer? Do I keep old layer or disguard?
Yes remove the top layer! The bottom layer has a lot of yeast on it that will be beneficial to the brew 🙂
scoby was put in refridgerator fr a could weeks then removed that counter. it’s been there for several weeks. is it useable?
As long as there isn’t signs of mold I think it should be okay!
After a few months break from kombucha my friend and I have started again with some donated scobi which we have split and shared. We have both stated to use it and both become ill with bad stomach and digestive problems. What has gone written and can they be rescued? I had to stay in bed and cancel a meal out and trip to the cinema I feel so poorly. Any advice?
Hi Christine! I’m so sorry to hear it. If you both became ill it’s very likely that there was contamination or mold in your kombucha. I would highly recommend throwing it all away and cleaning your supplies very well before starting again.
I’ve left my scoby in the fridge for three months without feeding it while I was traveling. It looks ok, and it smells ok. How can I tell if it’s still alive?
It’s very likely still alive! Only way to know is to start brewing with it 😀
I used to make Kombucha a lot but stopped when my husband and I started KETO. I was told, because of the sugar, that it wasn’t KETO friendly. Since then I have come to realize and hope I am right that the sugar is eaten up and there fore isn’t a KETO issue. I found two Scoby’s that I purchased from Brindle Southern Farms in 2017. They are still sealed in the packets they came in and have been in a jar with a bale fastener. There is no mold in the packets so, do you think they are still safe? Also, I have issues with caffeine and I cannot remember if I can make the Kombucha with decaffeinated tea. Thank you for your help!!
I’d probably get new SCOBYs just to be safe, those are pretty old if they haven’t been fed or had air! And here’s how to make kombucha with less caffeine.