If you want to take a break from Kombucha brewing, you have a couple options: 1. Ignore It for a month (leaving your SCOBY in the container) 2. Create a SCOBY hotel, refilling it with fresh sweet tea every 4-6 weeks You can read our full guide to taking a break from kombucha making for… [Continue Reading]

SCOBYs are quite hardy — you can make many mistakes when brewing Kombucha without damaging your SCOBYs. But. For consistent quality — and to prevent health mishaps — there are some things you just shouldn’t do with your SCOBY, or when brewing Kombucha.   DO NOT DO THE FOLLOWING: Create fresh Kombucha from a SCOBY… [Continue Reading]

When it comes to flavoring kombucha, the sky’s the limit, with the exception of a few ingredients that have the potential to damage your SCOBY (the Symbiotic Colony Of Bacteria and Yeast the does the work of fermenting sweet black tea into the tart-sweet probiotic kombucha brew). Although some people prefer the taste of plain… [Continue Reading]

flavouring kombucha

They’re both sweet-sour slightly bubbly drinks. They’re both full of probiotics. And they’re both made by using strange-looking blobs of yeast and bacteria to ferment sugary liquid. So what’s the difference between kombucha and water kefir? Different Colonies . . . The kombucha SCOBY (Symbiotic Colony Of Bacteria and Yeast) is made up of millions… [Continue Reading]

Kombucha vs Water Kefir

Although three words describe the only kombucha ingredients you really need – tea, sugar, water – it’s a bit more complicated than that when you want to really understand which ingredients are the best to use for making kombucha, and why. Tea: The SCOBY’s Traditional Food If you look into the history of kombucha you’ll see… [Continue Reading]

Kombucha Ingredients