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Latest Activity: Aug 13, 2017

HOMEGROWN Discussions

SCOBY resurrected! Is it safe? 4 Replies

Started by Kateryna. Last reply by Shannon Huff-Nava Dec 24, 2013.

Kombucha Carbonation 12 Replies

Started by Coyote Ridge Farms. Last reply by Shannon Huff-Nava Dec 24, 2013.

Did I wait too long? 1 Reply

Started by Alix Danger. Last reply by Shannon Huff-Nava Dec 24, 2013.

Comment Wall

Comment by Aliza Ess on April 27, 2010 at 10:09am
You can always easily get a new mother by buying a bottle of the storebought kombucha, maybe feeding it a little sugar, and letting it sit out on the counter like you do your regular kombucha. A new mother will form on top!
Comment by Shannon Hayes on April 27, 2010 at 10:22am
I never realized I could do that. When I get a new mother, is the size proportional to the size of batch I can make?
Comment by Aliza Ess on April 27, 2010 at 11:05am
Yeah, the mother will grow to fit the container eventually.
Comment by Cornelia on May 5, 2010 at 5:53pm
Marie - Honey actually has antibacterial properties, so it is not recommended to ferment kombucha - sorry! The white refined sugar is consumed by the culture, so none actually remains in the brew that you drink.
Comment by Beth on June 25, 2010 at 8:50am
Is drinking kombucha and kefir too much? I've had kefir culture and been drinking from that since the beginning of the year. Also, I have never seen kombucha in any of our stores (central PA) - any reliable sources to purchase the starter? Thanks so much!
Comment by Michelle Natale on December 10, 2010 at 2:26am

I just brewed and bottled my first batch of kombucha!  It tastes great!

I wonder though...  Do I keep the growth that started on the liquid the second time around, or do I grow an all new one again?

Plus, on the new mushroom (I'm not sure if I'm using proper terminology here), there's a patch of purple, is that bad?  What is it?

Any advice is appreciated!!

Comment by Coyote Ridge Farms on December 10, 2010 at 10:57am



You can use the older, fat one (mother)... or the new, younger one (daughter).  I sometimes use both. I don't think it really matters.


If I bottle my Kombucha after just a week, my baby SCOBY is pretty thin, but if I wait 10 days, it's a good thickness.  If the SCOBY is thin, I will reuse the mother with the daughter or just the mother.  To be honest, I only recently started reusing the SCOBY's.  Our farm animals or the compost pile gets them most of the time.


If I am really lazy, both the mother and the daughter stay joined and go into the new tea.  Remember though, the larger the SCOBY(s) the less liquid you will have to ferment.


If I give a SCOBY's away, it's always a healthy 'experienced' mother.  lol


I'm no expert, but I hope I helped... a little.


Comment by Aliza Ess on December 10, 2010 at 11:30am

Homegrown Evolution just posted a really interesting blog post about kombucha, I thought some of you might be interested:



Comment by Amy Ludwig VanDerwater on February 27, 2011 at 11:03pm
Embarrassing admission:  I have had two kombucha mushrooms (named Shelby and Tim) in my refrigerator since May.  I have always been a bit afraid of them and wonder if they are still kombuchable.  I have never made kombucha before.  Honestly, I haven't even looked at them since I received/adopted them.  Scary!
Comment by Aliza Ess on February 28, 2011 at 6:45pm
Amy:  since kombucha is a live culture, it's always better to be safe than sorry. I would start afresh. You can easily start a new SCOBY by letting a bottle of store-bought sit in room temperature for a week or so. Or get a new one from a friend.


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