Kombucha SCOBY Hotel in Mason Jar

A SCOBY — a Symbiotic Culture of Bacteria and Yeast — is a living culture that allows you to transform sweet tea into kombucha through traditional fermentation.

Within this culture, the bacteria and yeast work together, feeding on the sugar in the tea, slowly transforming it into a naturally effervescent, living beverage.

What you’ve received is more than a single SCOBY — it is a multi-layered, actively growing culture system, taken from a well-established SCOBY Hotel. These cultures have been continuously nourished and are ready to brew, grow, and be shared.

Why Make Your Own Kombucha

A Living, Fermented Beverage
Kombucha is created through natural fermentation, resulting in a drink that is alive with beneficial bacteria and traditional fermentation byproducts.

Naturally Occurring Nutrients & Compounds
As the SCOBY ferments the tea, it creates and transforms a variety of naturally occurring components, which may include:

Vitamins (primarily from the B complex):
Vitamin B1 (Thiamine), B2 (Riboflavin), B3 (Niacin), B6, and trace amounts of B12

Organic Acids:
Acetic acid, gluconic acid, and glucuronic acid

Enzymes (formed during fermentation):
Amylase, protease, and lipase

Minerals (trace amounts):
Potassium, magnesium, calcium, and iron

Antioxidants & Polyphenols:
Naturally derived from the tea base

Glutathione Support:
Compounds associated with supporting the body’s natural production of glutathione — one of the body’s primary antioxidants

Supports the Body’s Natural Balance
Traditionally enjoyed as part of a balanced lifestyle, fermented foods like kombucha are valued for supporting digestion and the body’s natural detoxification processes.

Simple, Traditional Ingredients
Just tea, sugar, water, and a living culture — transformed through time into something entirely new.

A Return to Slow, Intentional Living
Brewing your own kombucha reconnects you to your food — inviting patience, observation, and a deeper rhythm in your home.

What You’ve Received

• Multiple SCOBY layers at different stages of growth
• Active starter liquid from a mature brew
• A culture that is already adapted, resilient, and ready to ferment

This means you are not starting from scratch — you are stepping into an established fermentation system.

Kombucha Brewing Guide (Mama Bear’s Way)

Thank you for welcoming this culture into your home.

If you have any questions along the way, please don’t hesitate to reach out at mamabearsbountycanada@gmail.com

Enjoy your K-tea…
Taryn

Kombucha Tea — At a Glance

1. Boil 3 litres of spring or purified water.
2. Add 1 cup sugar.
3. Boil for 5 minutes.
4. Turn off heat and add 4 tea bags or 4 tsp loose leaf black tea.
   I use organic Earl Grey with beautiful results.
   Herbal teas are not recommended for brewing, as their oils can interfere with fermentation — but you can blend finished kombucha with herbal tea for flavour.
5. Steep 15 minutes or longer if desired.
6. Allow tea to cool completely to room temperature.
7. Pour into a clean glass or food-grade plastic container.
8. Add your culture(s) and 1 cup starter tea (or ¼ cup apple cider vinegar).
9. Cover securely and let ferment 10–15 days.
   Warmer temperatures = faster fermentation.

Covering Your Brew (Important)

Your kombucha needs air — but it also needs protection.

Always cover your jar with a tightly secured breathable barrier, such as a coffee filter, paper towel, or clean cloth, and secure it firmly with an elastic band.

This allows airflow while keeping out fruit flies, dust, and contaminants.

A loose cover is not enough — fruit flies are persistent.

Mama Bear tip:
A nylon knee-high stocking works beautifully for a tight, breathable seal.

Cleanliness Matters

• Wash hands thoroughly before handling
• Use clean utensils and containers
• Avoid interruptions during prep
• Remove metal jewellery

Fermentation Environment

• Ideal temperature: 80–86°F (27–30°C)
• Keep out of direct sunlight
• Ensure airflow — the culture needs oxygen
• Avoid greasy cooking environments and smoke

What to Expect

• 4–6 days: Sweet
• 7–9 days: Lightly tart (like sparkling apple cider — my favourite)
• 10+ days: More sour, vinegary

If too strong, dilute with juice or use as vinegar.

Optional Second Fermentation (For Flavour & Fizz)

Once your kombucha has reached your desired taste, you can enjoy it as-is — or bottle it for a second fermentation.

1. Pour finished kombucha into glass bottles, leaving some headspace.
2. Add flavourings such as fruit, ginger, citrus, or herbs.
3. Seal tightly and leave at room temperature for 1–3 days.
4. “Burp” bottles daily to release pressure.
5. Refrigerate once carbonation is reached.

This step creates natural fizz and allows you to customize each batch.

Harvesting & Storage

• Remove cultures and reserve with some tea
• Separate layers or keep together
• Store extras in the fridge — they can remain viable for years when kept covered in starter tea
• Bottle finished kombucha in glass

Important: Avoid metal contact during fermentation and storage.

Natural Variation & Safety

Normal:
Brown strands (yeast), bubbles or foam, colour variation (white, tan, brown), and new layers forming

Not normal:
Fuzzy mold (green, black, pink) or a foul smell

When in doubt — discard and start fresh.

A Final Note

With proper care, your cultures can last a lifetime — growing, multiplying, and becoming part of your home’s rhythm.

You’re not just making kombucha.
You’re tending something alive.