Kombucha: Growing a Mother (SCOBY) From Scratch

How to Grow a Kombucha Mother (SCOBY)

(With a Sprinkle of Love from me)

What’s a SCOBY, anyway?
SCOBY stands for Symbiotic Culture of Bacteria and Yeast. It’s like the queen bee of your fermentation hive! The Mother! Picture a jellyfish crossed with a science project—she might look a little quirky, but she’s the secret to transforming sweet tea into tangy, bubbly kombucha gold.

A SCOBY is both the architect and the byproduct of the fermentation process. This magical living organism feeds on sugar and tea, producing a fizzy, gut-friendly drink that’s as fun to make as it is to sip.

Here is my Step-by-Step Guide to Growing Your SCOBY (Mother)

Step 1: Gather Your Ingredients and Tools
Before we dive in, let’s make sure you’ve got everything you need:

• Sweet tea: 4 cups boiled water, 1/4 cup sugar, and 1 tea bag (black or green tea works great).
• Store-bought kombucha: Raw, and full of live cultures. (look for little pieces at the bottom of the bottle)
• A glass jar: 1-quart size is perfect—clean and non-metallic.
• A breathable cover: Coffee filters, cheesecloth, or a clean dish towel with a rubber band.
• Patience: Good things come to those who ferment!

Step 2: Brew Sweet Tea
Bring 4 cups of water to a boil, then stir in the sugar until dissolved. Add your tea bag, steep for 5-7 minutes, and remove it. Let the tea cool completely to room temperature—your SCOBY prefers her tea lukewarm, not scorching!

Step 3: Combine Tea and Kombucha
Pour the cooled tea into your glass jar. Add 1/2 cup of store-bought kombucha. This is the jumpstart your SCOBY needs, like giving her the keys to her fermentation kingdom.

Step 4: Cover and Wait
Place the breathable cover over your jar and secure it with a rubber band. This keeps out curious fruit flies and dust but allows air to flow—SCOBYs need to breathe!

Set the jar in a warm, quiet spot away from direct sunlight. The ideal temperature is 75-85°F (24-29°C).

Step 5: Watch the Magic Unfold
Within a few days, you’ll notice a thin, gelatinous layer forming on the surface. This is your SCOBY-in-training! Over the next 1-4 weeks, it’ll thicken into a healthy, opaque kombucha mother.

Pro Tip from Felecia: Don’t poke the SCOBY—it’s not pudding! Give her space to grow without interference.

Step 6: Taste Test the Liquid
After 2-4 weeks, your SCOBY should be about 1/4-inch thick and raring to go. Take a sip of the liquid—it should taste tangy, slightly sweet, and fizzy. If so, congrats! You’ve just grown a SCOBY, handmade by you and nature.

Want to watch me make this?  Check out the video here

Bonus SCOBY Care Tips

1. Treat Her Like Royalty: SCOBYs thrive in the right environment. If your home is on the cooler side, consider a heating pad or tucking her into a warm cabinet.
2. No Metal Allowed: Metal can mess with her vibe, so stick to glass, wood, or plastic tools.
3. Feed and Rest: If you’re not ready to brew right away, store your SCOBY in a SCOBY hotel—basically a jar of kombucha in the fridge—and she’ll stay happy and ready.

Bonus, Bonus from Branch and Vines: SCOBY Adventures

Now that you’ve got your SCOBY, what’s next? The sky’s the limit! Brew endless batches of kombucha, share SCOBY “babies” with friends, or even start a SCOBY hotel for your next batch.

Growing a SCOBY is like adopting a funky new friend. She doesn’t need walks or belly rubs, but she’ll thank you with endless kombucha and a whole lot of fun. Cheers to your kombucha journey with Branch and Vines - Fermenting with Felecia!

P.S. If you’re ready to dive deeper into fermenting, join me for more videos and tips—because fermentation is always more fun together!