Making a scoby hotel

So it is time to take a break from making kombucha for a few months; I am not drinking as much as I was, and the batches are getting a bit too vinegary for my taste because of the heat and longer time between batches.

The vinegary large batch in the brewer can be used as cleaning vinegar, so I just bottled it up and left it to mature. Apparently it can be used to make salad dressings and in cooking just like apple cider vinegar.

The scoby was checked into the new scoby hotel. A scoby hotel is a clean jar with some sweet tea and a cup or two of starter kombucha. The only care it needs is a top up of sweet tea every month or so. I store the jar in the fridge and hope that the room service bill won’t be too high.

I know, scoby looks disgusting!
The new scoby hotel

I will start making kombucha again in a couple of months, hopefully the scoby will survive until my enthusiasm returns.

2 thoughts on “Making a scoby hotel

  1. Hi I follow your blog was reading your post on you scoby I have one that is very vinegar in taste and like you have gone off it a bit. Where did you get there scoby starter thought I might try what you did and start again in new year

    On Wed, Dec 23, 2020, 5:34 PM Chronicles of a humpy dweller wrote:

    > gardengoddess17 posted: ” So it is time to take a break from making > kombucha for a few months; I am not drinking as much as I was, and the > batches are getting a bit too vinegary for my taste because of the heat and > longer time between batches. The vinegary large batch in the b” >

    Liked by 1 person

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