Why did a baby SCOBY form on top of your brew? Learn what this new layer means for your kombucha's health and what you should do with it next.
1 Answer
A new layer, often called a baby SCOBY, forms on top of your kombucha brew because it's a natural byproduct of the fermentation process. You can leave it, remove it, or even use it to start a new batch of kombucha.
Detailed Explanation:
The formation of a new SCOBY (Symbiotic Culture Of Bacteria and Yeast) layer is a sign that your kombucha is fermenting properly. The bacteria and yeast in the starter liquid and original SCOBY are actively consuming the sugar in your sweet tea and producing cellulose, which forms the new layer on the surface. This layer acts as a protective barrier against unwanted molds and bacteria.
Here's a breakdown of what's happening and what you can do:
- Why it forms: The bacteria and yeast are multiplying and creating cellulose. The new SCOBY is essentially a 'biofilm' of these microorganisms.
- What to do with it: You have several options:
- Leave it: Leaving the new SCOBY will simply result in a thicker SCOBY over time. This is perfectly fine and won't harm your kombucha.
- Remove it: You can gently peel off the new SCOBY. It's best to do this with clean hands. You can discard it, give it to a friend who brews kombucha, or use it to start a new batch.
- Start a new batch: If you want to brew more kombucha, the new SCOBY can be used to inoculate a new batch of sweet tea. Just make sure to include some starter liquid (unflavored kombucha from your current batch) along with the new SCOBY.
- Important Note: The SCOBY itself isn't what ferments the kombucha; it's the liquid starter tea that contains the active bacteria and yeast. The SCOBY is more of a home for them.
Pro Tip:
If you choose to remove the new SCOBY, avoid using metal utensils, as they can react with the acids in the kombucha. Opt for plastic or wooden utensils instead to maintain the health of your brew.