What to Do About Accumulating Scobies?

[Guest guest]

I have developed more scobies than I need at the moment and they are

taking up too much space in my brewing containers. This gives rise to a

few questions:

1) Is there a natural scoby life cycle and, if so, what is it?

2) Which scobies would be best to cull from the brewing vat and which

best to continue to use for brewing?

3) Of what use are extra scobies?

4) How does storage affect the scoby's life cycle?

Thanks for sharing your experience!

Bill

[Guest guest]

In message <gna29k+f120eGroups> you wrote:

> 1) Is there a natural scoby life cycle and, if so, what is it?

Hi Bill,

Scobys can last for months and years kept properly in separate container,

immersed in a generous amount of KT. This is also known as a scoby hotel.

The more acidic KT from such a jar makes the best starter together with

scoby, as the strong acidity protects the brew from mold.

> 2) Which scobies would be best to cull from the brewing vat and which

> best to continue to use for brewing?

As said, I use a separate container, in which the scobys pile up. If I do

have too many, I discard the older, darker, ones.

> 3) Of what use are extra scobies?

Use as massage flannels in bath

Use as compress on aching joints or muscles

Liquidise and make healing cream/face pack (apple sauce consistency)

Use as part of dog food:

8 oz dog food

16 oz scoby

4 oz kt vinegar

(someone's dogs loved the healthy mix)

Use acidic KT from scoby hotel for

scalp massage/ hair rinse/ face tonic/

for marinades (just got some chicken meat marinading in a mix of

homemade garlic chutney and KT and salt).

I'm sure you'll find even more uses ;-)

> 4) How does storage affect the scoby's life cycle?

If kept at room temperature, not at all in my experience.

Hope that pinged your imagination, Bill.

Greetings most kombuchaly,

Margret:-)

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