Lagerregal Kueche drei grosse Glaeser Kombucha Teepilz Scoby

Scoby Hotel - How to store your kombucha mushroom

Small fermentation break for your tea mushroom

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

What is a Scoby Hotel?

Simply put, a Scoby Hotel is a large glass filled with neck liquid. Ready-made kombucha serves as the starting liquid. 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 batch liquid. The Scoby Hotel can either be covered with an air-permeable cloth or closed airtight with a lid. The closed version should be stored in a cool place. Be aware that these scobies are more prone to mold. In addition, they sometimes take a little longer to be reactivated for kombucha production.

 

Haende halten Scoby Glasschuessel mit Kombucha Holzarbeitsplatte

What do I need to store a Kombucha mushroom 

  1. Ready-made kombucha as a make-up liquid
  2. If stored unrefrigerated: a rubber band and an air-permeable cloth to cover it
  3. When stored in the refrigerator or in a cool place: jar with a cap

What should you consider when storing tea mushrooms?

Remove yeast and observe hygiene

Before your tea mushroom goes on a well-deserved vacation, you should pay attention to a few things. The Scoby Hotel should be well cleaned. No detergent residues should remain in the glass. It is best to use vinegar to clean all objects and utensils. You can also remove a few yeasts from the kombucha mushroom before you put it in the jar. Yeast is the brownish-black buildup on your Scoby.


Different storage options

If stored open with a cloth, the tea mushroom will not need long to be fully efficient again for kombucha production. If you store your Scoby in a closed jar in the refrigerator, it will take longer to activate for a new approach.


New scobies emerge

With the non-refrigerated variant of the hotel, sooner or later a new kombucha mushroom will appear on the surface. This will grow over time and should be well looked after. Oxygen should still be able to get into your Scoby Hotel. Air circulates into the glass through the air-permeable cloth.


Properly care for and trim scobys

So that the oxygen can continue to circulate in your Scoby Hotel, you should trim or thin out the resulting tea fungus. Regular maintenance ensures that the liquid under the tea fungus that has formed continues to be supplied with oxygen. This also prevents the creation of harmful gases in the Scoby Hotel. You can easily try to separate the layers of the kombucha mushroom with clean hands. Carefully peel off and thin out the scoby a bit. If that is not possible, take a standard pair of scissors and trim the Scoby a little in its thickness and / or size. This should be cleaned with vinegar beforehand.


Scoby rotation in the hotel

Most Kombucha connoisseurs know that the Scoby Hotel is not just a storage location. It is a great way to rotate kombucha mushrooms. The kombucha mushrooms are given a break and at the same time the cultures are kept active. The scobies from the fermentation go to the hotel and a scoby with some liquid from the hotel can be used for the next use. Other kombucha brewers, on the other hand, prefer to use the same tea mushroom again and again and to match the desired kombucha taste to it.

KOMBUCHERY Blog Autor Merle 

Thank you for reading!
You can find more of my articles from A, such as non-alcoholic kombucha cocktails to Z, such as lemon- Ginger kombucha, on oursKOMBUCHERY blog. Let's learn more about kombucha together!
Merle from Kombuchery

Hinweis: Dieser Artikel ist ausschließlich für Informationszwecke bestimmt und nicht als professionelle Analyse, Beratung oder medizinische Auskunft zu verstehen, sondern enthält die persönliche Meinung des Autors, basierend auf recherchierter Fachliteratur und eigener Erfahrung zum Thema.

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