There is such a thing as too many SCOBYs in your brew system, so you’ll want to remove some of them after awhile.
But SCOBYs can be useful for so many things, some unexpected and some totally practical, so throwing them away can feel wasteful.
You may want to keep extra SCOBYs on hand to share with friends starting their own kombucha brewing process. It’s also nice to have them around in case something happens to the SCOBYs in your brew system, like mold.
Fortunately, it’s incredibly easy to make a SCOBY hotel to store your unused cultures, and they can remain there and useful indefinitely as long as they are cared for well.
DIY SCOBY Hotel
- large glass jar
- 2 to 4 cups of mature kombucha
- sweet tea
- paper towel or cloth
- rubber band
- Sterilize the glass jar.
- After thoroughly cleaning your hands, remove the older SCOBYs (probably near the bottom) from your brew system. Carefully peel them away from the newer SCOBYs.
- Place the SCOBYs into the sterilized jar.
- Pour the mature kombucha over the SCOBYs.
- Add enough sweet tea to fully cover all of the SCOBYs.
- Cover with the paper towel or cloth and secure with the rubber band. Store at room temperature away from direct sunlight.
- To maintain, check the level of liquid in the SCOBY hotel and add more sweet tea as necessary to feed the SCOBYs.
- Eventually, a new SCOBY will grow over the top of the liquid. If it becomes too thick, this SCOBY could keep oxygen from getting to the rest of the SCOBYs and the kombucha, which would impact the bacteria and yeast that they need to stay alive. You can prevent this from happening by pushing the top SCOBY under the liquid before it becomes more than an inch thick. You can also trim the SCOBYs.
That’s it! It’s ridiculously easy to make a SCOBY hotel and totally worth it to keep some extra healthy SCOBYs around.
Let me know if you decide to make one, and leave any questions you have in the comments below!
If you want to learn more about kombucha, check out these posts: