** PLEASE NOTE THAT THIS PRODUCT CAN BE SHIPPED TO HOMES IN CANADA ONLY. OFTENTIMES, THE GOOD FOLKS AT CUSTOMS PANIC WHEN THEY SEE A FRIENDLY SCOBY. TO PREVENT ANY MISUNDERSTANDINGS, WE ONLY SHIP SCOBYS DOMESTICALLY. **
What's a SCOBY?
SCOBY stands for "Symbiotic Culture of Bacteria and Yeast," - it's the culture that's required to make kombucha.
How to Keep a Scoby Alive
Upon receiving, place the scoby and surrounding liquid to a jar. Feed your scoby by adding fresh tea cooled to room temperature and sugar. Store at room temperature in a spot away from direct sunlight.
How to Make Kombucha
1. Infuse 8g of tea per litre of water
2. Steep tea to taste & strain the leaves out
3. Add 80g sugar per litre
4. Let the tea cool to room temperature - this is important to not kill the scoby!
5. Add the scoby into the sweet tea with some kombucha starter (juice surrounding the scoby) as this will aid fermentation.
6. Cover with a cloth or coffee filter secured with an elastic band and store in a warm, dry place. Allow it to ferment 3-8 days.
Fermentation times may vary depending on temperature, the type of tea you use, and how happy and healthy your scoby is. We recommend sampling your kombucha every day or two. When the kombucha reaches a level of sweetness and tartness that you like, remove the scoby, bottle your kombucha and keep it air tight in the fridge.
The scoby can be reused and will continually grow. Store the scoby in a jar covered with cloth for air circulation with some liquid from your last brew to serve as next time's starter liquid, and feed every 1-2 weeks. Scoby can be refrigerated to hibernate; just make sure to give it some time to warm up before your start a new brew.