Lagerregal Kueche drei grosse Glaeser Kombucha Teepilz Scoby

Scoby Hotel - How to store your kombucha mushroom

A little fermentation break for your tea mushroom

Want to take a little break from making your own kombucha or store your tea mushrooms as a reserve? We have compiled the most important facts about Scoby storage and care for you!

What is a Scoby Hotel?

Simply put, a Scoby Hotel is a large jar filled with brewing liquid. The liquid you use is ready-made kombucha. With a correspondingly low PH value between 2.3 and 3.5, your Scoby can be stored in this liquid for weeks or even years with a clear conscience. The low pH value ensures that the scoby is protected against harmful germs. It is very important that your kombucha mushroom is completely covered with the liquid. The Scoby Hotel can either be covered with an air-permeable cloth or sealed airtight with a lid. The sealed version should be stored in a cool place. You should be aware that these Scobys are more susceptible to mold. Also, they sometimes take a little longer to reactivate for kombucha making.

Haende halten Scoby Glasschuessel mit Kombucha Holzarbeitsplatte

What do I need to store a kombucha mushroom?

  1. Finished Kombucha as a preparation liquid
  2. If stored unrefrigerated: a rubber and an air-permeable cloth to cover it.
  3. For storage in the refrigerator or in a cool place: a glass jar with a lid

What should you keep in mind when storing tea fungus?

Remove yeasts and observe hygiene

Before your tea fungus goes on a well-deserved vacation, you should pay attention to a few things. The Scoby Hotel should be well cleaned. There should be no detergent residue left in the glass. It is best to use vinegar to clean all items and utensils. Also, before you put the kombucha mushroom in the jar, you can clean it of some yeast. Yeasts are the brownish-black deposits on your scoby.

Different storage options

If stored open with a cloth towel, it won't take long for the tea fungus to be fully efficient for kombucha making again. If you store your scoby in a closed jar in the refrigerator, it will take longer to activate for a new batch.

New Scobys are created

With the non-refrigerated version of the hotel, sooner or later a new kombucha fungus will form on the surface. This will grow after some time and should be well taken care of. It should still be able to get oxygen into your Scoby Hotel. Air circulates into the jar through the air permeable cloth.

Scobys proper care and trimming

To keep the oxygen circulating in your Scoby Hotel, you should trim or thin out any tea fungus that has formed. Regular maintenance will ensure that the liquid underneath the resulting tea fungus continues to be oxygenated as well. This also prevents the formation of harmful gases in the Scoby Hotel. You can easily try to separate the layers of the kombucha mushroom with cleaned hands. Carefully peel off and thus thin out the scoby a bit. If this is not possible, take a pair of commercial scissors and trim the scoby a bit in its thickness and or size. This should be cleaned with vinegar beforehand.

Scoby rotation at the hotel

Most kombucha connoisseurs know that the Scoby Hotel is great for more than just storage. It offers a great way to rotate kombucha mushrooms. The kombucha mushrooms are given a break while keeping the cultures active. The scobies from fermentation move to the hotel and a scoby with some liquid from the hotel can be used for the next batch. Other kombucha brewers, however, prefer to use the same tea fungus over and over again and tailor the desired kombucha flavor to it.

KOMBUCHERY Blog Autor Merle

Thanks for reading!
For more of my articles from A, like alcohol-free kombucha cocktails to Z, like lemon ginger kombucha, check out our KOMBUCHERY blog. Let's learn more about kombucha together!

Note: This article is intended for informational purposes only and should not be construed as professional analysis, advice or medical information, but contains the author's personal opinion based on researched literature and personal experience on the subject.

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