If you're a kombucha home brewer, you know that a healthy SCOBY (Symbiotic Culture of Bacteria and Yeast) is the heart of your brewing process, and in our house, is always referred to as Mr Stevie!
Over time, your little SCOBY will grow, so to ensure you always have room for enough liquid in your fermentation vessel, you'll eventually need to split it. It is very easy to do, and in this guide, we'll delve into the how, why, and when of splitting your wonderful kombucha SCOBY.
Why Split Your Kombucha SCOBY?
1. Health and Maintenance
A thick SCOBY can hinder the fermentation process as it can limit the surface area exposed to air, which is crucial for proper fermentation. Splitting your SCOBY ensures there's enough room for the kombucha to ferment properly and helps maintain a healthy balance of bacteria and yeast.
2. Prevent Overcrowding
As your SCOBY grows, it can overcrowd your brewing vessel, which ultimately means there is less room for liquid, so each batch of kombucha becomes smaller. Splitting your SCOBY means you have more room to make bigger batches of kombucha.
3. Backup and Sharing
Having extra SCOBYs is a great way to ensure you have backups in case you fancy testing out a new recipe (for example our Matcha Kombucha), or you can even share spares with friends who want to start their own kombucha journey (blog on how to do that here). You can also transfer spare SCOBYs into another jar, to form a SCOBY hotel.
When to Split Your Kombucha SCOBY?
1. Thickness
When your SCOBY becomes more than 1/2 inch thick, it's a good time to consider splitting it. A thick SCOBY can hinder the fermentation process and make handling more difficult. Regularly checking the thickness of your SCOBY can help you determine the right time to split it.
2. Appearance
If your SCOBY has developed multiple layers which are drooping down towards the bottom of the jar, and may start to block the tap, it could be a good idea to remove them.
3. Fermentation Issues
If you notice that your kombucha isn't fermenting as well as it used to, or if it is fermenting too quickly, it might be time to split your SCOBY. Signs of poor fermentation could be an unusual, dull flavour. Splitting your SCOBY can rejuvenate the fermentation process and improve the quality of your kombucha.
How to Split Your Kombucha SCOBY?
Materials Needed
- Clean hands or food-safe gloves
- A clean bowl or surface
- A clean, sharp knife or scissors (optional)
- Extra jars or containers for storing the split SCOBYs (SCOBY hotel)
- Freshly brewed and cooled sweetened tea (if you plan to start a new batch after splitting)
Instructions
1. Prepare Your Workspace
Clean your hands thoroughly or wear food-safe gloves to prevent contamination. Ensure your work surface and any tools you use are clean. Hygiene is crucial to prevent introducing harmful bacteria into your kombucha.
2. Remove the SCOBY
Carefully remove the SCOBY from your kombucha brewing vessel. It's best to do this when you've just bottled a batch of kombucha so your jar is less full than normal. Gently lift the SCOBY out of the liquid, allowing any excess kombucha to drip back into the jar.
3. Identify the Layers
Examine the SCOBY to identify the different layers. You'll often see a newer, thinner layer on top and older, thicker layers beneath. These layers can be separated to create multiple SCOBYs.
4. Separate the Layers
Gently pull the layers apart with your hands. If the layers are very thick or difficult to separate, you can use a clean, sharp knife or scissors to cut through the SCOBY. Don't worry about the shape your SCOBY ends up in.
IMPORTANT: The top layers are the newly formed ones (they will probably appear whiter in colour). We recommend you keep these one for your brew, and remove the older ones (darker in colour normally), and give these to friends or store in SCOBY hotel.
5. Store or Use the Split SCOBYs
If giving to friends, put SCOBYs into a clean jar or container, with enough liquid to cover (use some of your already fermented Kombucha). Alternatively, you can store them in a SCOBY hotel (a jar with some kombucha to keep them submerged). If you're starting new batches, place each SCOBY into a new jar with freshly brewed and cooled sweetened tea.
Tips for Splitting and Maintaining Your SCOBY
Hygiene
Always prioritise cleanliness to prevent contamination. Clean hands, tools, and surfaces are crucial. Using food-safe gloves can add an extra layer of protection.
Storage
If you're not using the split SCOBYs immediately, store them in a SCOBY hotel to keep them healthy and active. A SCOBY hotel is a jar where you keep extra SCOBYs submerged in kombucha tea, ensuring they remain viable for future use.
Observation
Regularly check your SCOBYs for signs of mould or other issues. A healthy SCOBY is typically light brown or cream-coloured. Discard any SCOBY that shows signs of mould (green, black, or blue fuzzy spots). Keeping a close eye on your SCOBYs can prevent potential problems.
Experimentation
Use your extra SCOBYs to experiment with different teas, flavours, and fermentation times. This can be a fun way to discover new kombucha variations. Try using different types of tea, such as green, black, or oolong, and add various flavourings like fruits, herbs, or spices.
Conclusion
Splitting your kombucha SCOBY is an essential part of maintaining a healthy brewing process. By understanding how, why, and when to split your SCOBY, you can ensure a continuous supply of delicious, healthy kombucha.
Whether you're looking to maintain backups, share with friends, or experiment with new flavours, splitting your SCOBY is a valuable skill for any kombucha home brewer.
By following the steps outlined in this guide, you can keep your SCOBYs healthy and your kombucha brewing process running smoothly. Remember, a healthy SCOBY leads to a healthy brew, so take the time to care for your SCOBYs properly.
For more tips and tricks on kombucha brewing, follow us on our social media platforms, and join the brewing community. Share your experiences, ask questions, and learn from fellow brewers. Happy kombucha brewing!