With SCOBY, you can make an endless supply of kombucha. The only thing you need to do is preserve it for the next batch.
A healthy SCOBY ensures strong fermentation, balanced flavors, and fewer risks to your brew.
In this article, we'll talk all about the best practices for SCOBY storage, as well as introduce you to an easy, all-in-one kit that makes both brewing and storing your SCOBY simpler than ever.
Let’s dive in.
Common SCOBY Storage Myths
There are many myths regarding SCOBY storage, and more often than not, they’re the reason for SCOBY going bad.
One common myth is that SCOBY must be refrigerated. While that might seem like a good way to preserve it, cold temperatures can shock the live bacteria and yeast, slowing their activity or even stopping it completely, and thus making it unusable in the brewing process.
Another common misconception is using dehydration as a method of storing SCOBY. Technically, dehydrating SCOBY shouldn’t kill the cultures, but the process stresses them and weakens their ability to ferment properly.
Oversight errors are also common, such as using airtight lids or placing the SCOBY in direct sunlight. Using an airtight lid can cut off essential airflow, encouraging mold growth. While your SCOBY won’t “suffocate” if left in a sealed container for a week or two, replace the lid with a clean, breathable cloth secured with a rubber band instead.
When it comes to direct sunlight, that can overheat the SCOBY and kill the living organisms inside. SCOBY can’t survive temperatures above 100°F, so keep your SCOBY at room temperature and away from harsh light to ensure it stays strong and healthy.
Best Practice: The SCOBY Hotel Method
Arguably, the best SCOBY storage method is the SCOBY hotel. Basically, SCOBY hotel is a jar that holds multiple SCOBYs, along with some of the kombucha liquid that they were growing in.
Here’s how to make one at home:
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Find a clean glass jar that’s large enough to hold several SCOBYs.
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Place the SCOBYs inside, stacking them one atop the other.
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Pour enough starter tea (plain, unflavored kombucha) over them to keep everything submerged.
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Cover the jar with a breathable cloth or coffee filter secured with a rubber band.
SCOBY hotel can store cultures for several months, even up to a year, but it needs regular maintenance. You should check it regularly to inspect for mold and gently move the SCOBYs around to prevent them from sticking together.
Furthermore, add some fresh sweet tea or strong starter tea every 4-6 weeks to feed the cultures and maintain acidity levels in balance.
Introducing the iGulu Kombucha Brewing Ingredient Kit
While making a SCOBY hotel isn’t rocket science, there are still a few things to keep an eye on, which can be overwhelming for first-timers. Or, maybe you’re an experienced kombucha brewer, but simply don’t have time to do things from scratch. In either case, you can use the iGulu Kombucha Brewing Ingredient Kit for your SCOBY hotel as well.
What makes the iGulu kit great for this purpose is the fact that every ingredient comes pre-measured: SCOBY, tea, and sugar. That way, there’s no room for guesswork. Plus, you can always count on reliable ingredient quality, so your final results are always the same as well.
So, how do you use the iGulu Kombucha kit for making a SCOBY hotel?
First, use the kit’s organic tea and sugar to brew your “food” for the hotel–this is your starter tea. Transfer it into the designated jar, then add the SCOBY from the kit and cover with a cloth secured with a rubber band. And there you go, you have yourself a SCOBY hotel for future use!
Take a look at how you can use the iGulu brewer to make kombucha from scratch:
Short‑Term Storage Between Batches
We’ve discussed the best way to store kombucha SCOBY for long-term usage. But you don’t have to go through all that if you only need to keep it preserved between batches.
In the case of short-term storage (a few days to up to a couple of weeks), it’s best to simply leave the SCOBY in the fermenter. You want it to be submerged in enough leftover kombucha, which should serve as starter tea, to cover the SCOBY completely and maintain an acidic environment that prevents the growth of pathogens.
In this case, the leftover kombucha provides the SCOBY with the nutrients to feed on, keeping it alive and healthy during the period in between batches. Just be sure that the fermenter is covered with a breathable cloth and stored at room temperature, away from direct sunlight.
Alternative (Less Ideal) Storage Methods
While there are alternative ways to store a SCOBY, they are generally less ideal and carry significant risks.
As we established, refrigerating SCOBY slows down the microbial activity, pushing the culture into dormancy. This makes the SCOBY weakened, and thus more susceptible to contamination.
The case is similar to dry storage–in other words, when the SCOBY is dehydrated for long-term keeping. This method can cause serious culture damage, as it can kill off some of the essential bacteria and yeast. As a result, it’s much harder, and sometimes impossible, to revive the SCOBY fully.
While these methods might seem convenient and might technically work if they’re your only option, they often result in a weaker, less reliable culture over time.
Troubleshooting Common Storage Issues
Even with good care, some common issues when storing a SCOBY can happen. Here’s how to spot and handle them:
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Mold Growth - Mold usually appears as fuzzy blue, black, or white spots, either on the SCOBY or the liquid surface. If you see mold, there’s nothing you can do to save it–the entire SCOBY and liquid must be discarded.
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Off-Smells or Colors - A healthy SCOBY should smell pleasantly sour, kind of like vinegar. If it develops a rotten, cheesy, or similar odor, or if the liquid turns unusual colors like bright green or pink, that's a sign the environment has gone bad. In this case, you should start fresh with a new culture.
- Weak or Slow-Growing SCOBYs - If your SCOBY isn’t growing well or looks weak, that could be due to a lack of nutrients or improper storage conditions. Try adding fresh sweet tea to your SCOBY hotel and ensure it’s kept at room temperature, out of direct sunlight.
To Sum Things Up
Storing your SCOBY doesn’t have to be complicated — with a little care and the right setup, you can keep your cultures healthy and ready for brewing kombucha at any time.
Keeping the SCOBY hotel at room temperature is essential to maintain strong, active cultures without the risks that refrigeration or dehydration pose. For an even simpler, worry-free experience, the iGulu Kombucha Brewing Ingredient Kit takes the guesswork out of both storage and brewing.
Ready to make your kombucha journey even easier? Get your Kombucha Brewing Ingredient Kit here!
