SCOBY (For Kombucha-Making)

Please note, this product is available for shipping within Canada only.

What Is A SCOBY?
SCOBY stands for "Symbiotic Culture of Bacteria and Yeast", and is the culture that's required to make kombucha.

Caring For Your SCOBY
Upon receiving your SCOBY, if you do not intend to start your first brew right away, place it and the liquid it came with into a glass jar and store in the fridge. 
This will force your SCOBY into a hibernation-like state, meaning immediate feeding will not be necessary. Do not freeze your SCOBY. 

Basic Recipe For Kombucha

• Infuse 8g tea per liter of water to taste, and strain out the leaves. 
• Add 80g sugar per liter and stir until dissolved
• Allow your tea to fully cool to room temperature. We know it's tempting to skip this step, but it is essential to your SCOBY's health. 
  
• Once cooled, add your SCOBY to your sweet tea along with the liquid it came in (this liquid will help kickstart the fermentation process, but is not essential).
• Cover with a fine-mesh cloth (fine enough that fruit flies cannot get through the holes - because if they can, they will) or coffee filter secured with an elastic band and store in a warm, dry place.
• Allow your brew to ferment for 3-8 days.  

Fermentation times may vary depending on room temperature, the type of tea you use, your preferred level of acidity/sweetness, and how happy & 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.