A home brewed kombucha expert, I’m often asked what is a SCOBY? And is it the same as mother in kombucha? Or kombucha pellicle? We’re answering everything you need to know about homemade kombucha SCOBYs here!
There’s a good chance if you show an uninitiated non-brewer your own kombucha, they’ll be instantly turned off by that thing growing on top. I mean, it is gross right?
But once you’ve churned out your first delicious batches of kombucha, you’ll have a newfound love for your kombucha mother (so much so that you might even decide to eat the SCOBY)!
What is a kombucha SCOBY?
SCOBY is an acronym that stands for Symbiotic Culture Of Bacteria and Yeast. While you’ll most often see it referred to as a SCOBY, it also goes by “kombucha mother”, “kombucha mushroom”, or “pellicle”. But they all basically mean the same thing – the kombucha starter.
So how does a SCOBY work? The name says it all. Bacteria and yeast working together symbiotically n a fermentation process to transform sweet tea into kombucha. The yeast in the SCOBY eat the sugars in your kombucha, transforming them into ethanol. The bacteria feed on this ethanol, turning it into acidity and giving kombucha its distinctively sour taste.
The bacteria also feed on some of the sugar, producing cellulose as a result. This cellulose builds up to form the thick, rubbery SCOBY layer!
What is a mother in kombucha? The kombucha mother is just another word for the SCOBY, because it is the catalyst to the fermentation.
What is a kombucha SCOBY baby? As kombucha ferments, it will continue to make more and more SCOBYs, either making one large SCOBY or sometimes many small SCOBY babies.
Is a kombucha SCOBY edible? Can you eat a SCOBY? Yes! The SCOBY is made if edible cellulose, and can be added to smoothies or used to make jerky or candy.
“I had always understood the concept of SCOBY as explained in this article UNTIL I started following several Facebook groups. They had convinced me that the SCOBY is actually the liquid, and the cellulose mat is a pellicle. So now I’m confused all over again.”
What should my scoby look like?
SCOBYs are like snowflakes; no two are the same! Room temperature, humidity, ingredients, brew vessels, and age can all impact how your SCOBY grows and looks.
Some SCOBYs will be perfectly white and round, while others will be brown and sludgy (the brown stringy bits on bottom are simply yeast – nothing to worry about, but you can double check with these pictures of kombucha mold to be sure). There’s no “perfect SCOBY”!
Did your SCOBY sink? That’s totally fine! Learn more about sunken SCOBYs here.
Can you grow your own scoby?
Contrary to popular belief, you don’t need to buy a SCOBY to get started. You can make a new SCOBY at home with just black tea, sugar, and pre-made kombucha.
The pre-made kombucha (either from a friend or the store bought beverage) contains the bacteria and yeasts needed to get started, and will produce a SCOBY in 1 to 4 weeks. Just be sure to use a starter kombucha that doesn’t have added flavors! Get the full guide to making your SCOBY here.
How to use a SCOBY
Once you have a SCOBY, you can start brewing kombucha with it! You’ll essentially just mix together tea, sugar, and pre-made kombucha, then add your SCOBY. The SCOBY jumpstarts fermentation while creating a seal over the brew to prevent contaminants from coming in. Get the full guide to brewing kombucha here.
When your SCOBY isn’t in use (like if you have extras or need to take a break), plop them into a SCOBY hotel. Here’s how to make a five star SCOBY hotel!
SCOBYs don’t have a shelf life and can live virtually forever if fed and cared for regularly.
Feed a SCOBY by regularly placing it in a solution of sweetened tea.
I had always understood the concept of SCOBY as explained in this article UNTIL I started following several Facebook groups. They had convinced me that the SCOBY is actually the liquid, and the cellulose mat is a pellicle. So now I’m confused all over again.
I’ve been successfully brewing for about 8-9 years. For the last 3 years, I’ve been sharing SCOBY with acquaintances and even posting on Nextdoor to share my bounty. Prior to Covid, I would do short brewing lessons in my home and send people off with everything they needed to get started, along with bottles of F2 for them to watch and finish.
I just wish I knew for certain that I’m getting new brewers off to a good start with accurate terminology.
Hi Linda! Give this article a read – it goes into that confusing terminology! 😀
Hi. Thank you for sharing!! Is it OK to use flavored store bought kombucha to start your SCOBY?!
Thanks !
Hi Melissa! You’ll want to find unflavored kombucha – the flavored stuff could cause mold. Here are some tips for finding unflavored kombucha!
Hey Sarah,
I’m using a fermentation cap with the ability to take the air out of the jar, like with use for making fermented vegetables, is that ok, or is it better to let some O2 into the fermentation process with kombucha?
With kombucha you’ll want to let some O2 in, so just cover with a cloth 😀
Is there any problem with using a coffee filter for long-term storage of the mini scoby hotel? Should I double up on filters or am I overthinking this?
Thanks!
1 coffee filter should be good!
What great question … and answers! I’ve made several batches of kombucha & enjoy drinking it after the second fermentation which is when I add slices of peeled ginger root. It’s not as fizzy as store bought. Next batch I’ll try a bit of honey.
Thanks for such an informative website.
Hi Ingrid! Check out this article to help troubleshoot the lack of carbonation. Happy brewing!
Wonderful! Thank you
Is it ok to store my SCOBY in the refrigerator between brewings? I made my first batch and got a great SCOBY, but I made enough to drink for a few weeks. I didn’t brew another batch yet because I have been busy and ordered new ingredients. So I stored the SCOBY in an air tight glass container, in the fridge. SCOBY still looks great.. I’m just making sure it’s going to work once I brew my next batch.
No it’s best to leave it out at room temp with a cloth covering. . Details on how to store a SCOBY here!
I made my first batch of kombucha, saved my scope for the next batch, but my liquid is just about got, evaporation, or maybe I didn’t save enough liquid. Anyway, would it still be okay to use, bottom is moist, top of it is white, don, t see any mold.
Also, I have no left over kombucha from the first batch, as above situation. What do you suggest as To starting my next batch?
No stores sell plain kombucha.
Hi Cheryl! You can try to make a small batch without starter, just using the SCOBY and what little kombucha you do have. Be sure to keep everything very clean, because the tea without much starter will be higher risk for mold.
I’m making 2 gallons Kombucha at a time, and love the tart fizzy flavor! It’s nice and cold in the summer, but my question is, could you warm it up and drink it like a warm (or hot) tea in the winter? Or would it kill the good stuff?
Oh that’s such a great question, Mimi! I think anything too hot would probably kill a lot of the good probiotics, but you could warm it for sure (to 120F or so).
So you know how every time you make a batch you get another Scoby? So I had three Scobies in one jar and three Scobies in my other jar do I keep them all? Or do I throw one out when I get a new one?
So are you saying when you fill the little bottles you add more sugar? With the fruit? I added the sugar with my tea at the beginning of the big batch.
You can toss out those SCOBYs (or eat them, give them to friends, compost them). I like to add a little sugar (or fruit / honey / etc) in the second fermentation for added carbonation!