Taking a Break from Brewing Kombucha

Here’s how to take a break from brewing kombucha without killing your SCOBY, from short pauses to long term breaks (+ how to make a SCOBY hotel).

Anyone who has been brewing kombucha for time will agree…our kombucha SCOBY becomes a bit like a pet. We love it, we nurture it, we might even name it (🙋🏼‍♀️).

So what can you do to make sure Peggy (err…your SCOBY) doesn’t die while you’re on vacation? Here’s how to take a break from brewing kombucha without killing your SCOBY!

Brewing kombucha in a closet

Storing a SCOBY between brews (1 week)

Let’s say you bottled your first fermentation kombucha, but you don’t have time to start your next first fermentation batch. You’ll need to make sure your SCOBY is stored properly until you have a chance to start your next batch.

Fortunately, this is super easy – just leave it. Leave your SCOBY and some first fermentation kombucha (i.e. your starter for the next batch) in the jar at room temperature for up to a week. (Learn the best places to store kombucha).

Short term SCOBY storage (2 to 6 weeks)

So you’re going on vacation for a few weeks and don’t want your SCOBY to die while you’re gone. For taking breaks up to 6 weeks, just feed it and leave it.

A normal first fermentation can run for 4 weeks (if the temperature is not too warm), but this can be extended to 6 weeks if needed. Start a new batch of first fermentation right before you go, which will provide enough food and nutrients for the SCOBY to eat while you’re gone.

After 6 weeks, the resulting liquid will be very acidic and vinegar tasting, but this acidity is what will protect the SCOBY from mold. Either discard the liquid or use it as a vinegar in cooking (and of course, keep some to use as a powerful starter for your next batch).

Long term SCOBY storage (6 to 12 weeks)

For taking brewing breaks longer than 6 weeks, your SCOBY is going to want occasional feedings. Brew a fresh batch of first fermentation kombucha as you would with short term SCOBY storage.

Every 6 weeks or so, drain off some of the acidic liquid and replace it with an equal amount of sweet tea (the same ratios of sugar and tea that we use in the master kombucha recipe).

If you are pressed for time, you can add just plain sugar (1 cup per gallon of kombucha), but this should only be done as a last resort, as the kombucha needs nutrients in the tea as well.

If possible, store the kombucha somewhere on the cool side for long term storage, 60-65°F (16-18°C). This will slow fermentation and allow you to stretch the time between feedings, while keeping the kombucha in a safe temperature range.

Kombucha on a counter covered with a cloth

How to Make a SCOBY Hotel

You may find yourself with more SCOBYs than you can use at once. In this case, you might want to set up a SCOBY hotel.

As the name suggests, a SCOBY hotel is just a jar your extra SCOBYs can hangout until you’re ready to use them.

To make a SCOBY hotel, brew a fresh batch of first fermentation kombucha (with the same ratios of sugar, tea, and starter kombucha as in our master recipe). Cover the SCOBY hotel with a breathable cloth (no lid), then just add SCOBYs to the jar whenever you have extras. Every 4 to 6 weeks, drain off some of the liquid in the SCOBY hotel and replace it with sweetened tea so the SCOBYs can continue to have food and nutrients.

When you’re ready to use a SCOBY from the hotel, simply pluck it from the hotel (along with some of the powerful liquid it’s sitting in, which can be used as a starter). Get the full guide to SCOBY hotels here.

SCOBY hotel
Thanks to our Eatmail subscribers for providing photos of their SCOBY hotels!

Things to never do when storing a kombucha SCOBY

While taking a break from brewing kombucha is easy, there are two things you should make sure don’t happen:

  1. Do not refrigerate your SCOBY. Cold temperature greatly increase the chance of mold and will do more harm than good.
  2. Do not let your SCOBY climb out. Sometimes SCOBYs like to climb up the jar and out of the liquid. If this happens, just swirl it back into the liquid so that it remains in contact with the acidic kombucha. This is its natural protection from mold!

To dehydrate or not?

While some brewers have success dehydrating SCOBYs for long (loooong) term storage, I don’t recommend this. It has a high failure rate and is often more effort than it’s worth.

If you’re taking an extended break, just bottle some strong kombucha from a first fermentation and store it in the fridge. Kombucha (without a SCOBY) will last for many months in the fridge.

When you’re ready to brew again, you’ll have a powerful starter to grow a new SCOBY from.

kombucha scoby on a plate

11 thoughts on “Taking a Break from Brewing Kombucha”

  1. Oh my…I had a HUGE Scoby in my jar when I bottled yesterday! (about an inch thick) I sure wish I had known that I could put her in a hotel!
    I tore off a slab for my new jar and geave the rest to my chickens. Next time I’ll try this.

  2. Hi Sarah. I did too many bottle of kombucha and I looked it up on uncle Googs (that what i call Google) on how to take a break and I followed (I dont no who) and that was to make a new batch, which was not to fill my jar, but just to feed my scoby then put cheese cloth over the top and put an air tight lid on it. This was for about 4 to 5 weeks and when I was ready to do a new batch, took it out and started again. Turned out as if I never had a break. Just thought I would share this with you.
    ps. It was summer at the time.

  3. I’ve been putting my scoby in the frig, but have not seen mold.. however, when I first got my scoby from my friend in Istanbul (it was in her frig), my kombucha had the familiar taste, but, with each batch it got milder and milder and now has hardly any of the familiar flavor, although it gets very fizzy. Any way to get the magic back? 🙁

    • Hmm that’s strange! Perhaps use a bit more starter kombucha to give it more fermenting power, along with a few more tea bags to strengthen the flavor. The fizz is a good sign though – clearly something is happening in there! And I’m not sure if you’re storing it in the fridge currently, but definitely take it out if you are and let it ferment at room temp.

  4. Scooby loves to be fed every seven days. Then I use pineapple pieces to second ferment one to two days on the shelf in the laundry closet. The fizzy is off the charts. When I’m ready for some boocha I just dump a bottle into a quart jar and add a straw. Yummylicious. Love those pineapple tidbits too. Thanks for your free pdf, it really helped take it to the next level. Now this info will be very good as the whole covid thingy has Alaskans running off with everything at Wallies as though they’re not getting anymore. Bout to run out of sugar. Boo

  5. Hi there and Happy Monday to you : )

    I was gifted a scoby about 3 weeks ago now and its just been sitting in my pantry since then waiting for me to take action. It’s just had a coffee filter sitting over the jar top fixed with a rubber band.
    Do you think I might have to start over? I know it’s probably hard to tell without a photo.
    Any help would be greatly appreciated.

    • So fun that you got 3 new babies! They should be just fine to use. You can start on the first fermentation 😀

  6. Thank you for this! I started brewing in June and have done probably 4 really successful brews from your guide (amazing!!) but it’s nice to see that just how I’m doing it she can probably last a bit longer between brews so I don’t feel as rushed.


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