Activating the Scoby
Equipment Needed for Activating a Kombucha Scoby
Learn more about choosing the best equipment for making kombucha.
- Quart-size glass jar
- Plastic or wooden stirring utensil
- Tight-weave cloth or paper coffee filter
- Rubber band to secure the cover to the jar
Ingredients for Activating a Kombucha Scoby
Learn more about choosing the ingredients for making kombucha.
- Combine 2-3 cups hot water and ¼ cup sugar in a glass jar. Stir until the sugar dissolves. The water should be hot enough to steep the tea but does not have to be boiling.
- Place the tea or tea bags in the sugar water to steep.
- Cool the mixture to 68-85ºF. The tea may be left in the liquid as it cools or removed after the first 10-15 minutes. The longer the tea is left in the liquid, the stronger the tea will be.
- Remove the tea bags or completely strain out the loose tea leaves.
- Add ½ cup distilled white vinegar to the liquid.
- Add the dehydrated kombucha scoby.
- Dampen the cloth or coffee filter with distilled white vinegar.
- Place the dampened cover on the jar and secure with the rubber band. Do not use an air-tight lid.
- Keep the cover damp with vinegar during the culturing period, as a barrier against airborne mold.
- Allow the mixture to sit undisturbed at 68-85°F, out of direct sunlight, for 30 days.
- After 30 days, even if there is no visible change to the scoby or liquid, test the aroma and flavor. The liquid should taste rich and vinegary. At this point, your scoby is activated.
- Pour kombucha off the top of the jar for consuming. Retain the scoby to use in the next batch.
- Continue following the instructions included with your scoby for making the next batch of kombucha tea.
Choosing a Culturing Location
An ideal culturing spot should be relatively warm, between 70-80ºF is ideal, but temperatures between 68-85ºF should be fine for culturing.
Culture the kombucha away from garbage or compost bins, bread made with commercial yeast, or any other cultured foods, to avoid cross contamination.
Avoid disturbing the kombucha as it ferments. Vibration from appliances, opening and closing doors, drafts from heat or a/c vents, or other movement can interrupt the formation of a baby scoby.
Signs the Rehydration Process is Complete
Allow the scoby to rehydrate for the full 30 days.
The best way to check the progress of a batch of kombucha is to test aroma and flavor. Finished kombucha should taste rich and vinegary. You may or may not notice some other signs of culturing:
- The dehydrated scoby has thickened slightly.
- Brown stringy yeast particles or sediment has formed in the liquid, attached to the scoby, or settled at the bottom of the jar.
- A haze or new baby scoby has formed on the top of the liquid.
- The liquid has lightened in color and become cloudy.
Kombucha Activation Troubleshooting
If you suspect there is a problem with your kombucha, consult our article on Kombucha Scoby Activation Troubleshooting or contact us before discarding anything. Most cultures can be saved with minor adjustments.
Making Your First Batch of Kombucha Tea
Once your kombucha scoby has finished rehydrating it is time to make your first batch of kombucha tea. You may consume the kombucha from the rehydration batch. Please follow the instructions included with your kombucha tea starter culture to make the next batch of kombucha.
For additional information on kombucha tea starter cultures or any of our other products, contact us today via Live Chat, e-mail, or phone.