FERMENTATION BLOG

Scoby from nothing

Mother dough is hard to get? Don't worry - you can do it yourself!

The key to make your own SCOBY is unpasteurized apple cider vinegar. Basically what you do is follow the same procedure as in brewing kombucha – make sweet tea and cool it down to room temperature. At the end add 20% of the amount of your tea of ACV (ie. for 200ml of sweet tea add 40g of the vinegar). After around 5 days you should be able to see a very thin layer of “scoby” floating on top. At this point you have to repeat the drill. Make another batch of sweet tea and cool it down. This time use the previously brewed acv-kombucha (add 10%) and a little more of acv (10% more). After 5-7 days you should be able to achieve your fully developed (yet still thin and fragile) scoby. From now on you can start brewing real kombucha. Use around 13% sugar to the amount of tea, backslop with the previous batch and drop your new scoby friend to the jar. Remember to keep it away from direct sunlight in a room temperature condition.

Try it out and see if it works. Don’t give up. Get to the rhythm and keep brewing. If you fail multiple times (or don’t want to hustle) – reach out to me. I am more than happy to share a piece of scoby with anyone who lives nearby.

Leave a Reply