If you’ve ever made kombucha, you already know that after several batches you’ll probably end up with a ton of kombucha SCOBYs. They just keep multiplying! In the beginning you might even think to yourself, “What am I going to do with all of these kombucha SCOBYs!?”

Then you hear about, the kombucha SCOBY hotel.

Yes, you read that right. A hotel just for kombucha SCOBYs! A place where they can chill out, ferment, and just be happy in a place all to themselves.

Check out the full video and subscribe to our YouTube channel. We appreciate your support!

 

What is a Kombucha SCOBY Hotel?

scoby hotel

A SCOBY hotel is simply a container to keep SCOBYs in as they multiply. It’s an environment that has an acidic pH that SCOBYs prefer while also having a slightly sweet liquid with tannins that they can consume to keep the culture alive.

Want to make kombucha? Start here with our homemade kombucha recipe.

 

Why Make a SCOBY Hotel?

kombucha scobies

There are a handful of good reasons to have and maintain a SCOBY hotel:

  1. As a backup in case your main batch of kombucha gets mold or dies
  2. For the overflow of all of the SCOBYs that you’re making (instead of throwing them out)
  3. To have a place to grow more SCOBYs so you can either give them to your friends
  4. To have extra SCOBYs and kombucha vinegar for the ideas below!

kombucha scoby

Making a SCOBY Hotel Is Easy!

jar of kombucha

Creating and maintaining a SCOBY hotel is quite easy and well worth it! It’s a great way to store your extra SCOBYs for later!

How to make a Kombucha SCOBY Hotel

making a kombucha scoby

Makes 1/2 gallon (~2 liters)

This simple container houses all of your kombucha SCOBYs that you’ll end up having after making many batches of kombucha.

You’ll need some basic fermentation equipment (listed below) to put together your hotel, and as always you can find all of our favorite Fermentation Gear on our website.

Equipment:

Ingredients:

  • 1 quart (~1 liter) non-chlorinated water
  • 1/2 tablespoon (3 grams) black or green tea (or 2-3 tea bags)
  • 1/4 cup (55 grams) sugar
  • 1 cup or more finished kombucha tea

In a 1/2 gallon size mason jar, add your finished kombucha and any SCOBYs you might have and set aside.

The next step is making some freshly brewed sweet tea. Bring to boil 1 quart of non-chlorinated water in a pot.

Once boiling, turn off the heat and add your black (or green tea). Steep for 10 minutes.

Strain off your tea into another pot or mason jar. Note: If using the mason jar, it’s best to warm the mason jar first to avoid cracking it.

Add sugar and stir to dissolve.

Cool to room temperature or at least to the mid 80’s degree Fahrenheit. We love this temperature laser gun to check the exact temperature of our ferments. This could take about an hour, but if you’re in a hurry we love adding ice (from non-chlorinated water). You can also put it in the fridge to cut down on the cooling time.

kombucha scoby temperature

Once you’re sure it’s cooled to room temperature, add the cooled sweet tea to your 1/2 gallon mason jar that has your SCOBYs  – enough tea to fill the jar.

keeping a scoby hotel healthy

Cover the jar with a towel and rubber band. Congratulations! You’ve just made a SCOBY hotel!

making a scoby hotel

 

How to Maintain and Feed a SCOBY Hotel

how to make scoby hotel

To feed your SCOBY hotel, you can refresh up to 80% of the finished kombucha tea in your hotel. All you have to do is drain off most of the finished kombucha tea, leaving at least 20% in the SCOBY hotel. Then refill the SCOBY hotel with fresh cooled sweet tea (made from non-chlorinated water). We feed our SCOBY hotel at least once every six months, but the SCOBY hotel can be refreshed as often as monthly if desired. So simple!

making a scoby hotel finished kombucha

If we ever start seeing mold, we’ll just throw out the whole batch and start over. It’s not a huge deal since this is really just a backup. Seeing mold in a SCOBY hotel would be a little rare though, since the pH gets quite acidic, but if it ever does happen, at least it’s easy to start over.

If you start getting a lot of debris at the bottom of the jar, every great once in a while, we’ll also start a completely new SCOBY hotel in a new jar. This means starting a new jar of freshly brewed sweet tea, adding at least 20% of finished kombucha liquid from the old SCOBY hotel, and moving over all of our SCOBYs from the old SCOBY hotel to the new SCOBY hotel.

 

What Can I Do With Kombucha Vinegar and Extra SCOBYs?

extra kombucha scobies

There are quite a few things you can do with discard kombucha and kombucha SCOBYs. Here are some ideas:

Kombucha vinegar can be used just as you would white vinegar for salad dressing. It’s a tasty, unique, and even healthier (with probiotics) way to enjoy a salad!

kombucha vinegar salad dressing

Kombucha vinegar can be used for cleaning since it’s acidic like regular vinegar. Just add it half and half with water and put in a spray bottle.

kombucha vinegar cleaning

Kombucha SCOBYs can be dehydrated to make SCOBY jerky. They’re lightly sweet, slightly tangy, and oh so chewy. Just dehydrate your SCOBYs in a dehydrator on low for about 12 hours.

kombucha scoby jerky dehydrator

making kombucha scoby jerky

Otherwise you actually don’t have to keep your SCOBYs. They can make good fertilizer for your compost pile at the very least to feed your garden.

 

We’d love to hear from you and to subscribe to our YouTube channel!

 

Have you checked in at the kombucha SCOBY hotel?