Making subsequent batches of Kombucha

Save some kombucha

Each time you bottle, you’ll need to save about 400ml of kombucha from the batch, along with your SCOBY. This becomes your starter liquid – it’s what kickstarts your next brew and helps protect it from mould by lowering the pH quickly. A lower pH protects against mould and gives your SCOBY the needed environment to thrive.

If your starter liquid tastes very vinegary, it means it’s extra acidic and powerful, that’s actually great for stability! In this case, you can use a bit less, around 300ml. If you find your next batch comes out too sharp or vinegary, just try brewing for fewer days next time, or add a bit more tea to balance the flavour.

📝 I recommend keeping tasting notes – try experimenting with slightly different quantities, teas, and sugar types. Each batch teaches you something if you can remember what!

Make sure your SCOBY is still healthy (even if it looks odd- lumpy, dark patches, or stringy bits are all normal). The liquid should smell sharp and sour, never cheesy or rotten.

What if you have multiple SCOBYs?

Every time you brew, a new layer (a baby SCOBY) usually forms on top. You don’t need to keep them all, too many SCOBYs stacked up can actually crowd the jar and slow down your brew. So just keep the healthiest-looking one, usually the newest one on top.

The rest can be composted – or, if you’re curious, you can even blend small pieces into a smoothie. They’re full of probiotics (but the texture’s not for everyone).

Clean your jar (Every second brew will do)

You don’t need to sterilise your jar after every batch, but every second brew strikes a good balance- it keeps things clean without being overkill.

Step 1: Clean

• Wash thoroughly with hot soapy water (and rinse all the soap off!)
• Dry with a clean tea towel or let it air dry

Step 2: Sterilise in the oven:

• Place the clean, dry jar in a cold oven
• Set to 180°C and let it heat up with the oven
• Once it reaches temp, leave it in for 10 minutes
• Turn off the oven, open the door slightly, and let it cool naturally

Alternate method: Boil the jar in a large pot of water for 10 minutes.

Next brew

• If you’re not ready to brew again right away, it’s perfectly fine to put your SCOBY and starter liquid back in the jar, cover it with the cloth, and leave it somewhere dark at room temperature for a couple of weeks. Just make sure it stays topped up with at least 400ml of liquid to keep the SCOBY healthy. 
• If your SCOBY is covered in brown stringy bits (yeast), gently pick off the larger chunks with clean hands
• You can also sieve your starter liquid for a smoother brew – totally optional!

Then:

1. Prepare your tea and sugar just like last time. See here again.

2. Let it cool completely

3. Add back your SCOBY and starter liquid

And you’re off again! ✨