How to make a SCOBY hotel | KOMBUCHA basics

Hey Kombucha lovers, welcome back to the channel, where we explore everything about the bubbly fermented tea that we all know and love. Today we're diving into something every home brewer should know, how to make your very own SCOBY hotel. If you're wondering what a SCOBY hotel is and why you need one, stick around, because I'm going to explain it all. So what exactly is a SCOBY hotel? Think of it as a cozy little home, where you can store your extra SCOBYs when you're not brewing Kombucha. Every time you brew a new batch of Kombucha, a new SCOBY is born. It's like magic, but with all these SCOBYs multiplying, you might wonder, what do I do with them all? This is where the SCOBY hotel comes in. It's a jar where you can keep all those extras until you need them. Whether you're taking a break from brewing, experimenting with new flavors, or just want a backup in case something goes wrong, a SCOBY hotel is essential. All right, let's get down to business and make a SCOBY hotel. Here's what you'll need. A large glass jar. Make sure it's big enough to hold several SCOBYs. Sweet tea. Brew a batch just like you would for Kombucha, using tea, sugar, and water. This will keep your SCOBYs fed. Your extra SCOBYs, the stars of the show. Start by pouring your sweet tea into the jar, filling it about halfway. Then gently place your SCOBYs into the jar one by one. It's okay if they stack on top of each other, that's totally normal. Once your SCOBYs are in, cover the jar with a breathable cloth and secure it with a rubber band. And just like that, your SCOBY hotel is ready. Now where should you keep your SCOBY hotel? The best spot is a cool dark place, like a pantry or a kitchen cabinet. You want to avoid direct sunlight and extreme temperatures. The ideal temperature is between 68 degrees Fahrenheit and 85 degrees Fahrenheit. 20 degrees Celsius to 29 degrees Celsius. Check on your SCOBYs every few weeks, and if you notice the liquid level dropping, just top it up with more sweet tea to keep them happy and healthy. Even in a hotel, things can sometimes go wrong. One of the biggest issues is mold. Mold is usually fuzzy and can be black, green, or blue. If you see any of these colors, it's time to say goodbye to that SCOBY. To avoid mold, make sure your jar and everything that goes into it is super clean. You also want to keep the acidity level in check, so don't forget to use some starter tea, leftover kombucha from your last brew, when you set up your hotel. This keeps the environment acidic, which prevents bad bacteria and mold from growing. Now why should you go through all this trouble? Having a SCOBY hotel means you'll always have healthy SCOBYs on hand. Whether you're looking to experiment with a new flavor, gift one to a friend, or replace a SCOBY that's seen better days. Plus, you can use extra SCOBYs in all sorts of creative ways, like making SCOBY candy or even a face mask. Have you wondered what to do when you receive a new SCOBY for the first time? Well, don't miss our next video, where we will show you everything you need to know about how to handle and prepare your new SCOBY to start brewing your own kombucha. So there you have it, a complete guide to making and maintaining your very own SCOBY hotel. If you found this video helpful, give it a thumbs up and hit that subscribe button so you don't miss out on more kombucha tips and tricks. Thanks for watching and happy brewing.