FAQs, Fermenting kombucha, SCOBY, brewing starters, etc.

Have questions?! We all do! We try hard to provide answers for all your kombucha SCOBY questions.

Any other questions you have about brewing kombucha at home, we will gladly answer via email. info@oregonkombucha.com

Q: Is it important what temperature I keep my fermenting kombucha?

A: Yes. Probably the single most important element to making kombucha is keeping it warm enough! We suggest 80 degrees F. That said, plenty of folks brew kombucha at home at their regular room temperature, so it can be done!

Q: What happens if my kombucha gets too cold while fermenting?

A: A cold environment will inhibit the rapid fermentation of sugar in your batch, which will make it prone to MOLD growth. A warm environment will ensure no mold on your kombucha! 

Q: I have brewed a bucket of hot tea, how long do I have to wait before adding the Scoby and the Starter Tea?

A: It is VERY important that you wait until the tea has reached room temperature before adding your Scoby. If you put a Scoby into hot tea, you will KILL the living organisms.

Q: How should I cover my batch?

A: Kombucha should be covered with a square of cloth, with the edges held down tight to the sides, preferably with a rubber band. The cloth allows it to breath while keeping air born materials out of your kombucha. Cloth should be thin but tightly woven. We recommend using an old piece of bed sheet, pillow case, or T-shirt (Make sure it's washed first!). 

Q: Can I brew kombucha using less sugar than directed?

A: Sugar is what fuels the growth of the beneficial aspects of kombucha, so we do not recommend using less than the specified amount. When it ferments, much of the sugar is converted to beneficial acids, and so the sugar content of the finished product is less than you begin with. The longer the fermentation period, the less sugar your finished product has.

Q: It has been about a week, what should I be looking for?

A: There should be a brand new Scoby growing. This will look like a white, jelly-like, slimy disc that grows along the surface of your liquid. At first it will look like just a film, and after 30 days, it could be about an inch thick.

Q: How do I know when it is done fermenting?

A: You taste it every couple of days, starting on day 7, and when you love the way it tastes, you stop fermenting it!

Q: What do I do once my kombucha is done fermenting?

A: You want to stop the fermentation process by putting your beverage in the fridge. First remove the scoby and add a cup or so of kombucha with it in a container. The liquid should cover the mass. Now put your tea in a closed container and store in the fridge. Enjoy it when you like!

Q: How can I store a Scoby while it is not in use?

A: A scoby can be stored two ways 1) In an open container, covered in liquid kombucha, with a tight fitting fabric cover- It will sit like this for months, just make sure it doesn’t dry out. 2) In a closed container, covered in liquid kombucha, in the refrigerator.

Q: How long will my kombucha be good in the fridge?

A: Kombucha lasts a long time in the fridge. You may notice it tasting a little old after a while, but it will still be safe to drink!

Q: How long is my kit good to make kombucha if it has been stored?

A: Our kits are guaranteed to work until the best-by date on the back of the package. After that, give it a shot, but we can't make any promises. A scoby will be safe to use to make kombucha indefinitely.

Q: I have set up a cooler warming station for my kombucha, is there anything special I should look out for?

A: Yes! Good question! Make sure your cooler is super clean and sterilized, either with bleach or boiling water, depending on the sturdiness of your cooler.

Q: How do I make my 2nd batch of kombucha?

A: The SCOBY can be used to make many additional batches. Each additional batch requires:

- one additional Oregon Kombucha 1 oz. tea bag or 12 regular tea bags of your own
- one additional Oregon Kombucha sugar packet or one cup of your own sugar
- boiling water
- one live Oregon Kombucha culture packet or one piece of solid culture and 2 cups of liquid kombucha

Buy additional live culture packets if you want to grow multiple batches at one time. Or, start a second batch after your first batch is complete. Use the live culture from the first batch and 2 cups of the kombucha you made, to start the second batch.