Fermention is Essential to Managing your Scoby
Did you know that the term “Scoby” is actually an acronym? It stands for, “Symbiotic Culture Of Bacteria and Yeast.” True to its’ meaning, many consider the SCOBY to be the living home for bacteria and yeast, both essential components of the kombucha making process. This being said, the quality of the Kombucha fermenter you purchase matters, and can be a determining factor in how well you are able to manage your SCOBY.
The bacteria form a mat of cellulose fiber as a by-product of bacterial fermentation. The cellulose itself is not necessary for the Kombucha, rather it provides a home for bacteria and yeast to cling to. But the bacteria and yeast are the important part, not necessarily the cellulose. Most Kombucha brewers allow the cellulose mat to cover the entire container of Kombucha in their kitchen batches. This help keep out foreign strains of bacteria and yeast that might be in the air, but it will also keep the oxygen away from the surface of the Kombucha.
Kombucha Fermenter Recommendations:
- Make sure you choose a Kombucha equipment design with closed tops to keep out most wild bacteria, yeast and insects, BUT one that has open manways to allow oxygen to enter.
- Make sure your Kombucha tanks are designed with top manways or side manways that will allow you to either lift out the SCOBY from the top of the tank, or from the bottom of the tank. This is especially important in large batches, as the SCOBY can get very heavy.
At the commercial scale, managing the cellulose in the SCOBY can be difficult. Some research indicates the bacteria colonies do better with a cellulose mat over the entire container, but some brewers experience a slow down in fermentation because of lack of oxygen.
As a starting point, take a look at our Kombucha Brewing equipment options and feel free to contact us directly with any additional questions you may have.