You start with a single SCOBY Kombucha. You get it – for example from Natural Probio – throw your first batch and discover the magic of the sweet tea, which becomes sparkling, sour and lively. Then something strange happens very quickly: a second disc appears on the surface of the kombucha. Then a third in the next batch. And so on.
We then end up at :
the original “mother”
“SCOBY babies” that form with every brow
sometimes records that have been cut up in order to share them
Throwing them away hurts the soul. Leaving them lying around eventually becomes unwieldy. And you realise that in the event of contamination or operating error, you always have to rely on a single glass to continue brewing.
This is where a hotelin SCOBY becomes your best ally. A hotel in SCOBY is :
a jar dedicated to the storage of several SCOBYs
filled with well-acidic Kombucha, which protects and nourishes the cultures
a real regular bank: if a batch goes bad, you have “emergency chambers”.
This article explains step by step how to make a SCOBY Hotel with Kombucha from a healthy culture such as a SCOBY Natural Probio, how to organise it, maintain it, use it and what mistakes to avoid.
Why should you set up a hotel in SCOBY instead of keeping a single disc?
Before we turn to the practical side, it’s helpful to understand why a hotel in SCOBY is an excellent idea once you’re brewing a little regularly.
Have “backups” in case of problems
Even if you are careful, it can happen:
that a glass is contaminated with mould
that a SCOBY accidentally falls into a sink filled with washing-up liquid
that tea that is too hot damages the crop
that a pet knocks over a glass
Without supplies, panic sets in: no SCOBY, no kombucha, you have to start all over again.
With a hotel in SCOBY, you have several healthy discs at the ready. The loss of a glass becomes a minor incident, not a catastrophe.
Organising the “SCOBY babies” without being overwhelmed
Each successful delivery adds a baby to the collection. Instead of :
Leave discs in small glasses everywhere
Store pieces in the refrigerator (which fatigues the culture)
wondering what to do with it every time
simply place the surplus discs in your hotel, where they will live together in a suitable environment, waiting to be used, shared or composted.
Regular rejuvenation of your Kombucha strain
A very old, thick SCOBY can continue to ferment, but :
he is sometimes slower
it collects irregularities during fermentation
it becomes more difficult to handle
With a hotel in SCOBY, you can stay whenever you want:
choose a young, thin, clear disc in the hotel
make it your new main SCOBY
keep the oldest as a reserve
This will give you a dynamic and robust kombucha line over time, especially if it comes from a healthy and balanced SCOBY Natural Probio to begin with.
What equipment do you need for a hotel in SCOBY?
The good news is that you don’t need any complicated materials. The idea is to keep it simple, clean and effective.
The glass: the “building” of your hotel
Select :
a glass jar (no plastic, no direct metal)
with a large opening to get the SCOBYs in and out easily
a convenient capacity: 2 litres, 3 litres or even more if you brew a lot
A glass-like preserving jar without a seal under the lid (or with the seal removed if you intend to temporarily cover with the lid) is very suitable.
The “liquid of life”: good sour kombucha
Your hotel should never contain plain water or simple sweetened tea. It should be predominantly filled with well-fermented kombucha:
from your previous deliveries
with a flavour similar to that of kombucha vinegar
with a clear, sour, clean odour
This liquid plays a dual role:
it protects the SCOBYs thanks to its low pH value
it serves them as a resting medium in which they stay alive
You can achieve this, for example, by allowing a batch of kombucha to ferment longer to a very sour stage. It is even easier if you start with a natural probiotic strain and brew regularly.
A little sweet tea: the hotel’s “food”
Even in a hotel, SCOBYs need a minimum of nutrients. Add from time to time :
brewed black or green tea
Sweet as in a classic bakery
Completely cooled down
This sweetened tea will maintain a light activity in the hotel without turning the glass into a drink that can be consumed.
Breathable protection
Your hotel in SCOBY must :
Breathe (for bacteria that love oxygen)
be protected from fruit flies and dust
To do this, use :
a clean cloth (cotton or linen)
held around the neck of the jar with an elastic band
You can put a lid on selectively, but a breathable fabric is the best solution for long-term storage.
Step by step: How to create your hotel in SCOBY
Now let’s turn to the practical side. Here is a simple process to create your Kombucha SCOBY hotel.
Step 1: Clean and prepare the preserving jar
Wash the glass with hot water and a little washing-up liquid.
Rinse extremely thoroughly so that no soap residue remains.
Allow it to air dry or wipe it with a clean cloth that is only intended for this purpose.
The aim is not to sterilise completely, but to start from a clean base that is free of grease and residues that would hinder cultivation.
Step 2: Prepare the base liquid
If you already have good sour kombucha :
Pour a good amount into the jar: ideally 1 to 2 litres for a large jar.
If you don’t have many of them, you can :
top up with a normal Kombucha, which you have soured directly at the hotel
or make a new batch and leave it to ferment for longer until it is nice and sour before transferring it to the hotel jar
The aim is for the liquid in the hotel to have a low pH value, similar to kombucha vinegar: This is the best protection against mould.
Step 3: Add your SCOBYs to the hotel
Collect your SCOBY :
the original “mother”
Babies formed during the last deliveries
Possible pieces from dismantling
Dip them carefully into the glass :
they can float, sink, overlap: everything is normal
Don’t try to organise them perfectly, they will find their place
Just make sure that they are all well covered with liquid. No part should be left exposed to the air, otherwise it could dry out or go mouldy.
Step 4: Add some sweetened tea
Then add in the hotel :
slightly cooled sweetened tea (e.g. 10-20 % of the total volume)
This sweet tea is :
Feed the microbial community
enable the maintenance of a light activity in the hotel
Do not fill up to the top: Leave a few centimetres free so that the air can circulate.
Step 5: Cover the hotel and place it in the right location
Cover the glass:
with a clean fabric and an elastic band
or a lid that you put on without screwing it airtight, if you prefer (leave some air to breathe).
Place your hotel in SCOBY :
at stable room temperature (approx. 20-24 °C)
Protected from direct sunlight
far away from hotplates or the oven
Avoid places that are exposed to extreme fluctuations: Windowsill in midsummer, very hot top of the fridge, freezing cold room in winter.
You have just opened your hotel in SCOBY.
How do you maintain a hotel in SCOBY over the course of a few weeks?
A hotel in SCOBY is not completely self-sufficient. It requires a minimum of attention, but far less than a kombucha that has to be brewed every week.
Regularly check the odour and appearance
A look every 1-2 weeks :
smell through the fabric or lift it slightly: The odour should be vinegary / kombucha-like, never foul
observe the surface: no green, blue, black or white wadded down
If the odour remains clean and the surface is healthy, everything is fine.
Add sweetened tea occasionally
About every month (a little more or less, depending on how warm your kitchen is):
Prepare a small amount of sweetened tea, as for a conventional batch.
Allow it to cool down completely.
Pour it into the hotel in SCOBY.
The volume to be added can be modest (a glass, a bowl), the idea is not to fill endlessly, but :
easily renew the available food
Maintain a background activity without exhausting the environment
If the liquid has become extremely acidic, you can :
Remove a portion of the oldest liquid
replace it with a little more sweetened tea
but always with a dominant acidity to protect the whole
Managing the growth of SCOBYs in the hotel
Over time, a new film may form on the surface of the hotel. This is good news: your culture is alive and dynamic.
You can :
leave this new SCOBY in place, it will strengthen the hotel
or remove it in order to use it in a new batch
or keep it as an “emergency reserve” for later
If the hotel gets too full, you can :
extract some of the oldest layers
compost them or give them away to other people
mainly keep the youngest and healthiest discs
How can I use a SCOBY from the hotel for a new batch?
On the day you need a new SCOBY (for a second glass, to replace a lost stem, as a gift for someone), the hotel will serve as a reserve.
Choosing the right “lodger”
In the hotel you choose :
a young, fairly thin, clear SCOBY that has only recently formed
or an intermediate pane in good condition (uniform colour, soft texture)
Very old, very brown and thick layers can be kept in reserve, but are not necessarily the best choice for restarting a dynamic line.
Prepare a new batch with this SCOBY
Prepare your sweetened tea (with black or green tea, depending on your preference).
Allow it to cool down completely.
Pour into a clean glass :
sweetened tea
a portion of well-fermented kombucha from the hotel (this will act as the mother kombucha)
Pour your chosen SCOBY into this glass.
Cover them with a cloth and a rubber band.
Leave to ferment at room temperature. After a few days you should :
a light activity
a change in flavour compared to the initial sweetened tea
the gradual formation of a new film on the surface
Starting from a regularly fed hotel, especially if it comes from a Natural-Probio base, recovery is usually fast and stable.
Common mistakes that you should avoid when choosing a hotel in SCOBY
To ensure that your hotel remains a safe place for your crops, you should avoid a few pitfalls.
Add too much sweetened tea at once
Pour a large volume of sweetened tea almost without sour kombucha:
increases the pH value
weakens the natural protection against moulds
Creates a more favourable environment for undesirable microorganisms
Better :
add little by little
always maintain a dominant of sour kombucha
avoid turning the hotel into a huge batch of kombucha drinking water
Seal the jar airtight for weeks
A SCOBY needs oxygen. Close the jar completely with an airtight lid :
restricts access to the air for certain bacteria
Can lead to a build-up of gas
changes the dynamics of the ecosystem
As a hotel you always prefer :
a breathable fabric
or a fitted lid that is not screwed on completely (if you need to contain odours) but reverts to fabric for longer periods of time
Allow parts of SCOBY to surface above the liquid
A SCOBY must never be halfway out of the liquid in a hotel. Exposed parts :
can dry
become an ideal breeding ground for mould fungi
When a SCOBY rises too high :
add some liquid to cover it
or push it carefully under the surface with clean hands or a clean utensil.
Completely neglecting the hotel for months
A hotel in SCOBY is tolerant, but not immortal. When you leave it :
6, 8, 12 months without any added sweetened tea
in a room in which the temperature changes considerably
without a glance, without any checking
increase the risk of :
Severely weakened culture
Extreme environment (ultra-acetic, almost without nutrients)
Mould formation when the liquid evaporates and an exposed surface remains
It is better to schedule a monthly mini-maintenance programme than to leave everything to chance.
How do I know if his hotel in SCOBY is healthy?
You can’t “taste” a hotel in SCOBY like a ready-to-drink kombucha, but there are signs that don’t deceive.
The right signs
Odour: Strong, vinegary, reminiscent of strongly fermented kombucha, without a foul note.
Appearance of the liquid: Amber to brown, clear or slightly cloudy, but without suspicious foam or a coloured fluffy layer.
SCOBY: Soft, gelatinous, cream to brown discs without distinct green, blue or black spots.
Development: A new film forms on the surface from time to time.
If you take a SCOBY to launch a Kombucha :
Fermentation begins
the acidity increases with each passing day
a new disc forms on the surface of the fermentation tank
Your hotel then fully fulfils its role as a healthy reserve.
The wrong signs
Smell of rubbish, rotten eggs and damp mould: this is not kombucha.
Visible mould: coloured, fluffy patches that stand out clearly from the gel-like matrix of the SCOBY.
Strange texture: Completely liquefied mass, SCOBY disintegrates when barely touched.
In this case :
Do not try to “save” the hotel
throw away the entire contents of the jar
Clean the container thoroughly
go home with a healthy SCOBY (from your personal supply if you have another hotel, or from a new Natural Probio culture).
The hotel in SCOBY with a Natural Probio strain: years of tranquillity
If your Kombucha line comes from a SCOBY Natural Probio, your hotel will gain stability right from the start:
the initial culture is balanced in yeasts and bacteria
the Kombucha mother provided is acidic enough to completely secure the environment
the strain is accustomed to working in a conventional sweetened tea, which facilitates the reproduction of good conditions
Setting up a hotel in SCOBY with this foundation is like opening a small living safe in your home:
You can increase the number of deliveries without having to worry about “losing” the tree stump.
you always have something to get the Kombucha going again after a break
you can confidently share with relatives
In return, you only have to :
keep the hotel clean, feed from time to time
Pay attention to odour and appearance
do not hesitate to replace part of the liquid if it is too vinegary
This simple relationship between a well-run hotel and a high-quality tribe makes all the difference in the long run.
Conclusion: The hotel in SCOBY, the best insurance for your Kombucha
Making a hotel in SCOBY from kombucha is not the whim of an enthusiast, but a practical tool that gives you :
Security (tribes that help out in the event of problems)
the organisation (a single jar for all your SCOBYs)
freedom (you can take breaks, experiment, share)
With a few simple gestures :
a glass jar
Good sour Kombucha
occasionally add a little sweetened tea
a regular look at the odour and appearance
Turn your SCOBY collection into a living hotel that can fuel your passion for kombucha for months or even years to come.
And when that hotel is created from a healthy, robust and well-balanced SCOBY Natural Probio, you walk out with a valuable advantage: every “room” in your hotel carries a high-quality culture, ready to fill your bottles with homemade kombucha as soon as the craving returns.
