I am a complete novice when it comes to fermenting Kombucha. But I decided to try making it myself after sampling several bottles of commercially produced and boutique organic Kombucha. I found them to be either overly effervescent, or the flavours not to my liking. So after consulting the internet, I decided to “give it a go”. And it’s fascinating – like having a small, well-behaved but slightly repulsive pet.
I managed to grow my own scoby, the hard way, from the dregs of a bottle of local organic Kombucha. It took six weeks, but it may well have taken less time if I hadn’t sniffed, prodded, poked and held it up to the light every day. I probably didn’t give it enough sugar either, because once I added a little sugar syrup, the sad looking scoby perked right up, and within a few days “she” was blowing bubbles.
So throwing caution to the wind, I made up my first big batch of sweet tea, let it cool and then slid the scoby into the jar. She promptly flipped on her back and sank like a stone. OMG – I’ve killed her! Consult the internet – apparently not a disaster, it happens quite often. After a couple of days she rose to the top of the jar and I was able to flip her back.
Then she started growing all sorts of trailing appendages and dropping bits of sediment.
Consult the internet again – apparently normal. I’m a bit dubious because “normally” something that looks like this would go in the compost.
And then yesterday, on the seventh day of fermentation, I drank my very first glass of home-made Kombucha and it was delicious. Just a touch of sugar, a little effervescence, and a hint of black tea. Poured over ice cubes on a horrible, hot and windy 36 degree day, it really hit the spot.
I’m not a tea drinker, and I’ve always found black tea to be somewhat bitter, but I really felt like it didn’t need any other flavouring. Well, perhaps just a bit of ginger or a little Turmerix powder for extra health benefits. The next batch is already fermenting …
- Here is a link to the website I used to get me started – she is very informative.
- I used the proportions: 1 litre filtered water, 2 organic black tea bags, 55g sugar, 100 ml of store bought organic Kombucha. I used the dregs from the bottom of the bottle. Once you have fermented your first batch, you can use 100 ml of that to start your next batch.
- Make sure you keep the scoby covered with cloth, and sterilise your jars and bottles by filling them with boiling water.
- Start tasting from the seventh day, when it should be slightly sour and fizzy. The longer you leave the scoby in, the more vinegary it gets.
- I filtered the Kombucha through cheesecloth to remove most of the sediment
- Finally, here is a link to a website which shows what your scoby should and should NOT look like.
6 thoughts on “My pet scoby …”
Another good one to try. You are a trail blazer Fenella
I don’t know about trailblazer, I feel like I’m a bit slow on the uptake. Trying to grow another scoby so I can keep up with the demand!
I doubt I could stand the weight of responsibility attached to such an undertaking! But it sounds very exciting, and even tasty as well as good for you. We’ve just started making our own yoghurt.
I’m getting more confident – trying to grow my second scoby from a bottle of ginger Kombucha.
Mum used to make her own yoghurt when she was keeping goats. I think it would be very satisfying.
You are full of surprises Fenella, amazing determination & imagination, a little wild & a little crazy As well 💛
Ha Ha … and you may be right – I’m growing two more scobies and I don’t know why, because I don’t need them. I just like to see them grow. A little crazy – quite probably!