It’s a good idea to keep a few backup cultures in what we call a scoby hotel just in case a batch that you’re brewing goes bad. There’s a few reasons your batch can become contaminated, and here are a few examples:
Saving a backup komucha culture is a must to ensure the sustainability of your kombucha brewing:
Every time a batch of kombucha tea is made, a new kombucha culture (mushroom) grows! We recommend that you save the new cultures (babies) in a glass jar with about 1 cup of kombucha starter tea and 3 cups of distilled water. Next, cover the jar with a cloth and a rubber band, just as you would with your kombucha brew. If at any time you have any questions about kombucha, give us a call or send us an email!
Organic teas are grown in unstable environments and may contain contaminants.
Most organic sugars are unprocessed and contain small particulates that can ruin your brew.
Treat your scoby hotel as you would treat your kombucha brew. Be sure to keep your backup container in a room temperature environment and always away from sunlight. Check on them every few weeks to see that they are properly hydrated. It is important to make sure they don’t dry out. Over time the hotel will lose a bit of liquid due to evaporation. When this happens, simply add a little distilled water to the container. Keep your babies happy!
Follow this link to learn more about symbiotic cultures of yeast and bacteria aka SCOBY.