With Kombucha becoming more and more popular, it is not surprising that many health fans are starting to show enthusiasm in brewing this health-boosting beverage in their own homes. While you can easily search how to start brewing Kombucha over the net, it is still best that you begin your Kombucha journey with proper knowledge about Kombucha’s primary ingredient, the SCOBY, and what a Kombucha SCOBY Hotel is.
Today, we will tackle everything you need to know about Kombucha SCOBY Hotel as well as subtopics that will certainly make brewing a breeze.
Table of Contents
What Is A SCOBY?
SCOBY is an acronym that stands for Symbiotic Culture Of Bacteria and Yeast. It is often referred to as the Kombucha mother as it serves as the main component for Kombucha brewing. Some may also call it a mushroom which could be misleading because SCOBY is not related to a mushroom in any way. The truth is, SCOBY is a biofilm made of cellulose produced by bacteria and yeast. They create this biofilm in order to be closer to oxygen and thrive. This is the reason why new SCOBY or baby SCOBY forms on the surface and not on the bottom.
SCOBYs come in different sizes, colors, and appearances depending on many factors like temperature. They are available in many leading grocery stores, online shops, and health food retailers. You can also make your own with tea, sugar, and raw unflavored Kombucha.
Another distinct quality of SCOBY is its ability to form new biofilms in just 2 to 4 weeks. It forms a new SCOBY every time you make a batch of Kombucha. Because of the fast growth and production, you will have many extra SCOBYs from your Kombucha brew batches. Now, this is the point where a Kombucha SCOBY Hotel becomes important.
What Is A Kombucha SCOBY Hotel?
Just like a hotel, a Kombucha SCOBY Hotel serves as lodging for your extra SCOBYs. Basically, it is a jar where you keep your excess SCOBYs with some Kombucha and sweet tea. It serves as their home or rest area where they can thrive.
By starting a Kombucha SCOBY Hotel, you can make sure that your excess Scobys remain healthy. Additionally, you can make sure that you never run out of SCOBY in your future brews.
How Long Can You Keep A SCOBY In A SCOBY Hotel?
SCOBYs can last for a long time as long as they are properly maintained. You can keep a SCOBY in a SCOBY Hotel for months up to more than a year under favorable conditions and as long as they do not show signs of decay. Without maintenance, SCOBY can only last for about 90 days.
Can You Drink SCOBY Hotel?
The short answer is yes. SCOBY Hotel liquid is generally safe for ingestion however, we wouldn’t recommend drinking it because SCOBY Hotel liquid tends to be very strong and acidic. The potency of SCOBY Hotel liquid is almost as strong as vinegar and if you are not used to drinking vinegar-like beverages or Kombucha, there is a possibility that you will experience stomach aches.
If you don’t want to throw away the SCOBY Hotel liquid, you may try making Kombucha vinegar instead of drinking the liquid directly. You can ferment your SCOBY for 70 days to achieve more acidity and a more vinegar-like taste. You can use this vinegar for salad dressings or for washing your vegetables and fruits.
The SCOBY itself is edible as well. Not many know, but there are a variety of foods you can make out of SCOBY. You can use it to make SCOBY slushie, pie crust, jerky, and even sushi. Additionally, you can use it for making pet treats or as a garden fertilizer.
How Do You Take Care Of A SCOBY Hotel?
Taking care or maintaining a SCOBY Hotel is not that complicated. The most difficult part of taking care of the SCOBY Hotel takes place every four to six months. This is the time when you’ll have to remove the yeast and trim the SCOBY.
To give you a more detailed answer on how to take care of a SCOBY Hotel, we have divided the maintenance process into four parts and indicated the necessary steps for each of them. Let’s jump into it.
1. Remove Excess Yeast
Yeast is important for Kombucha brewing. It helps carbonate Kombucha by releasing carbon dioxide. It also gives nutrition to the bacterial species that are also essential for Kombucha fermentation.
The yeast in the Kombucha SCOBY Hotel often appears as brown bits, clumps, or strands from the SCOBY. You can also find accumulated yeast at the bottom of the jar. As more yeasts form, the interaction or symbiosis between the bacteria and the yeast become more prone to getting out of balance.
How To Remove Excess Yeast:
Step 1
Make sure that your area is clean to avoid contamination. Use Kombucha or vinegar water and clean rags to clean your counter.
Step 2
Take out the SCOBYs from the hotel and transfer them into a clean container.
Step 3
Cover the SCOBY immediately with a lid or cloth to prevent any contamination caused by flies or other flying insects.
Step 4
Using a strainer, filter the SCOBY Hotel liquid into a clean container. The yeast strands are big enough to be filtered out by a strainer. Don’t be scared to take out as much yeast as you can. The liquid already contains enough yeast to keep your SCOBYs healthy.
Step 5
Set aside the accumulated yeast. You may repurpose this yeast for making bread like sourdough.
Step 6
Divide the SCOBY Hotel liquid into a number of portions. Take note that you will not put all the SCOBY Hotel liquid back into the jar. You can use some of the SCOBY Hotel liquid for making new Kombucha batches.
Step 7
Clean the SCOBY Hotel jar thoroughly.
2. Proceed with SCOBY Thinning and Trimming
As we have tackled above, SCOBYs grow and form new ones quickly. If the SCOBY stays in the Hotel for too long, there is a huge chance that it will become thicker and prevent oxygen from circulating in the SCOBY Hotel.
Hence, it is essential to thin and trim the SCOBYs to smaller sizes to keep the oxygen flowing. A good flow of oxygen is important for the healthy reproduction of yeast cells.
How To Thin and Trim SCOBY:
Step 1
Pull the SCOBY layers apart using your hands, scissors or knife. In doing this step, make sure that your hands and tools are sanitized with Kombucha or vinegar water to prevent contamination. Separating SCOBYs is safe and will not damage the brewing capacity of the SCOBY so don’t worry.
Step 2
Trim the SCOBY. You may trim your SCOBY on the sides by using a pair of sanitized scissors. You can also slice it horizontally with a knife over a clean chopping board. There is no ideal SCOBY size, you just have to decide according to your judgment. Just make sure that the size will allow oxygen circulation.
Step 3
Set aside your trimmed SCOBYs and get ready to assemble your Hotel.
3. Assemble your Kombucha SCOBY Hotel
It’s time to build your SCOBY Hotel again. Before proceeding to the step below, it is best to prepare your sweet tea first. Simply steep your tea bags for 20 minutes, mix them with sugar, and let them cool. After that, you may proceed to the steps below.
How To Assemble A Kombucha SCOBY Hotel:
Step 1
Place your trimmed SCOBYs inside a clean jar. You do not need to fill your container with SCOBYs. Leaving some room, about ¼ space in the jar, allows the growth of new healthy SCOBYs.
Step 2
Add your sweet tea. Do not fill the jar with sweet tea. Just pour in sweet tea until it fills half of the container.
Step 3
Pour in your filtered SCOBY Hotel liquid. The acid in this liquid will provide a protective layer to the SCOBYs and prevent the buildup of molds. The sweet tea and the Hotel liquid should be in a 50:50 ratio.
4. Cover, Store, and Don’t Let It Dry Up
Cover your SCOBY Hotel with woven cloth layers and secure them with a tie or rubber band. Do not use an airtight seal because SCOBYs need oxygen to survive. Store your Hotel in an area with a temperature of 60 to 80F or 16-29C. Make sure that there is no direct sunlight and any contaminants like trash nearby.
After ensuring that your SCOBY Hotel is in a safe space, you can relax and just check on your Hotel every other day. Make sure to always check the water level. The SCOBYs have to be submerged in the liquid to maintain their health. Kombucha liquid evaporates and may leave some SCOBYs out of the water. Make sure to add some sweet tea or top it up with fresh plain Kombucha every now and then.
After four to six months, repeat the same process starting from removing excess yeast.
Can A SCOBY Go Bad?
It all depends on how you take care of your SCOBY. SCOBYs are tough and can last for months up to years with proper keeping. On the contrary, SCOBYs that are kept in unhealthy Hotels may develop molds and a strong cheese-like odor and completely go bad or decay.
Do not be discouraged if your SCOBY goes bad, you can always start again and learn from your mistakes.
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