![]() ![]() The bacteria and yeast that make up a kombucha mother are sensitive to both excess heat and excess cold. The kombucha mother (or SCOBY) is a collection of living microorganisms, and, as with all organisms, their environment can either support their health and proliferation, or it can damage them. ![]() Whether you buy your SCOBY or acquire it from a friend, for best results make sure it hasn't been stored in the fridge and that it hasn't come from an original culture that was treated with vinegar.Ī robust and healthy SCOBY, or mother culture, ensures that your kombucha gets off to the best start and that you meet with success from the beginning. The SCOBY should be thick, and robust, and it should come with plenty of starter tea. Look for a SCOBY that is thick, healthy, and strong and that comes from a high-quality source that specializes in kombucha and kombucha brewing. When that SCOBY is compromised in the way you care for it, or when that SCOBY is of poor quality because it's been stored improperly, it's flimsy or its cultures have been compromised, it will make brewing more difficult, especially for first-time kombucha brewers. The quality of your kombucha depends entirely on the health of your SCOBY (symbiotic culture of bacteria and yeast). If you're new to brewing kombucha, or if you're having trouble with your current batches of home-brewed kombucha, it's always a good idea to revisit common mistakes you might make and to make sure you follow some simple, best practices to ensure that your kombucha comes out right, and that your kombucha mother stays healthy.įor many of these common mistakes, you won't see their effects immediately rather, they affect how well your kombucha brews (and reproduces) over time, making it harder and harder to troubleshoot and frustrating to brew. ![]()
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