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You are here: Home » Food Preparation » How To Divide A SCOBY The Right Way #AskWardee 083

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How To Divide A SCOBY The Right Way #AskWardee 083

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Close up of a SCOBY and a photo of a woman holding a plate with a SCOBY on it and kombucha in a fermenting crock in the background with text overlay.
smiling woman holding up a large SCOBY on a plate. Text overlay says: "How To Divide A Kombucha SCOBY #AskWardee 083"
hands holding two pieces of a Kombucha SCOBY over a jar of finished brew. Text overlay says: "How To Divide A Kombucha SCOBY #AskWardee 083 (keep your SCOBY healthy!)"
hands holding two pieces of a Kombucha SCOBY over a jar of finished brew. Text overlay says: "How To Divide A Kombucha SCOBY #AskWardee 083 (keep your SCOBY healthy!)"
photo collage of dividing a Kombucha SCOBY, including peeling it apart and placing it back in a jar full of other SCOBYS. Text overlay says: "How To Share A Kombucha SCOBY (with friends & family!)"
photo collage of dividing a Kombucha SCOBY, including peeling it apart and placing it back in a jar full of other SCOBYS. Text overlay says: "How To Trim A Kombucha SCOBY (for the best-tasting brew!)"
hands holding two pieces of a Kombucha SCOBY over a small bowl. Text overlay says: "How To Divide A Kombucha SCOBY ...The Right Way!"
hand placing a Kombucha SCOBY in a jar full of other SCOBYS suspended in golden-colored liquid. Text overlay says: "How To Divide A Kombucha SCOBY #AskWardee 083 (for the best-tasting brew!)"
many SCOBYS stacked and suspended in a jar of Kombucha. Text overlay says: "How To Divide A Kombucha SCOBY #AskWardee 083 (for the best-tasting brew!)"
hands peeling apart a Kombucha SCOBY over a jar of golden-colored brew. Text overlay says: "How To Share A Kombucha SCOBY #AskWardee 083 (with friends & family!)"
hands peeling apart a Kombucha SCOBY over a small bowl. Text overlay says: "How To Divide A Kombucha SCOBY #AskWardee 083 (to share with family & friends!)"
stack of Kombucha SCOBYS suspended in a jar of brew, with a glass of golden-colored Kombucha in the foreground. Text overlay says: "How To Divide A Kombucha SCOBY #AskWardee 083 (to share with friends & family!)"
hands peeling apart a Kombucha SCOBY over a jar of golden-colored brew. Text overlay says: "How To Divide A Kombucha SCOBY #AskWardee 083 (keep your SCOBY healthy!)"
photo collage of hands peeling apart a Kombucha SCOBY as well as many SCOBYS stacked and suspended in a jar of golden-colored brew. Text overlay says: "How To Divide A Kombucha SCOBY #AskWardee 083 (keep your SCOBY healthy!)"
hands peeling apart a Kombucha SCOBY over a jar of golden-colored brew. Text overlay says: "How To Divide A Kombucha SCOBY #AskWardee 083 (share with friends!)"
photo collage of a smiling woman holding out a large SCOBY on a plate, and hands peeling apart a Kombucha SCOBY over a small bowl. Text overlay says: "How To Divide A Kombucha SCOBY #AskWardee 083 (keep your SCOBY healthy!)"
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If you've been making Kombucha for a while, you know that the SCOBY (mother culture) grows thicker with each batch. Learn how to divide a SCOBY so you can share with friends, dehydrate it, give it to your pets, or add it to your SCOBY hotel!

hands peeling apart a Kombucha SCOBY over a small bowl. Text overlay says: "How To Divide A Kombucha SCOBY #AskWardee 083 (keep your SCOBY healthy!)"

You're making Kombucha, and it's going great.

But after several batches, suddenly you notice your SCOBY (the mother culture) has gotten so big and thick it's taking over the jar.

What to do? Divide it!

Not only can you share the extra with a friend, but your Kombucha batches will also turn out all the better for it.

On today's #AskWardee I'm showing you how to divide your Kombucha SCOBY the right way!

Subscribe to #AskWardee on iTunes, Stitcher, YouTube, or the Podcasts app.

The Question: How To Divide A Kombucha SCOBY?

Elaine M. asks:

Would you consider talking about how to deal with the Kombucha SCOBY — it'd help to see how you divide it, etc. I have the continuous brew system and “Mildred” has just about taken over. Shouldn't have named her — now it's hard to think about doing away with a part of her… oh my.

My Answer

Elaine, you're in a pickle. Those SCOBYs take over! So let's talk about how to divide them and/or store them.

Mildred will forgive you. 🙂

If you've been making Kombucha for a while, you know that the scoby (mother culture) grows thicker with each batch. Learn how to divide a Kombucha scoby so you can share with friends, dehydrate it, give it to your pets, or add it to your scoby hotel! | AskWardee.tv

What's A SCOBY? What's Kombucha?

What is a SCOBY? It stands for Symbiotic Culture Of Bacteria and Yeast. It's the mother culture that brews your Kombucha — a probiotic, fermented beverage we LOVE!

It's shiny (when wet) and looks a bit weird. Like a sea creature, actually. A round disc-shaped something or other you'd imagine you'd find out deep-sea diving. 🙂

It can be smooth or lumpy. Some contain holes and have ragged or stringy edges. As long as there's nothing fuzzy on them, black/white/brown/grey specks are normal, too. (Find out if your SCOBY is healthy here.)

pouring golden-colored Kombucha over a stack of SCOBYS in a half gallon glass jar, with more jars of Kombucha brewing in the background

And how does brewing Kombucha work? You combine the SCOBY with sweet tea; the SCOBY floats to the top and feeds on the sweetener in the tea for a few weeks until you've got a bubbly fermented beverage with beneficial acids and bacteria.

At that point, you pour off the liquid, then start again with more sweet tea. What gets poured off is your finished Kombucha, which you can drink right away or do a second ferment in soda bottles (we do this a lot!).

By the way, we use the Continuous Brew Kombucha System pictured above. You can read more about that in my review here.

hands holding two pieces of a Kombucha SCOBY over a small bowl

When To Divide Your SCOBY

So what happens with the SCOBY is… it grows as it makes successive batches of Kombucha.

It grows to fit the shape of the container, which usually means a round disc because Kombucha is most often brewed in round glass jars or ceramic brewers.

And as it floats in your sweet tea, it thickens up, too. New growth appears on top as lighter-colored layers, while the older SCOBY shifts downward and turns darker orange-brown.

If you don't share some (or create a SCOBY hotel), you'll soon be overrun.

In this case, if the SCOBY gets too big (more than 1-inch thick), it's not good for the Kombucha because it's too much SCOBY for the liquid and the older SCOBY isn't as good at making Kombucha as the young part.

So… to keep your Kombucha brewing balanced and efficient, I recommend dividing the thick, growing SCOBYs.

many SCOBYS stacked and suspended in a jar of Kombucha

What Should I Do With The Extra SCOBYs?

Keep the newest growth in the brewing container and with the extras, you can…

  • Share with a friend.
  • Give it to your pets.
  • Add it to the compost.
  • Put it in your SCOBY hotel.
  • I've even heard of people making jerky from their SCOBY!

Why Divide Your Scoby?

As I mentioned above, if you don't divide your SCOBY it will just continue to grow thicker and thicker.

After a while, the ratio of sweet tea to SCOBY will be out of whack. Not only that, but the older SCOBYs aren't as efficient at fermenting the sweet tea, so you may begin to notice an off-flavor, or your Kombucha may take longer to get to the desired taste.

hands peeling apart a Kombucha SCOBY over a small bowl

How To Divide Your Scoby

It may look soft, but it's actually got a tough, almost leathery texture. Put a knife to it and you'll find out it doesn't really want to be cut.

You have 2 choices for dividing it.

  1. The easiest choice, which also makes the most sense for brewing, is to peel off some of the SCOBY horizontally so that you're down to a 1-inch thick piece. Put the younger part (the top) back in your container, and pass the older part (the bottom) on.
  2. Or, you can cut off a piece — just use a very sharp knife or it will resist.

Don't worry if your separated SCOBY gets rips or holes in it when dividing, as new SCOBYs grow on top, those holes will fill in and continue to thicken with each new batch.

And that's how to divide your Kombucha SCOBY. Pretty simple, right?

hands holding two pieces of a Kombucha SCOBY over a small bowl
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How to Divide a SCOBY

If you've been making Kombucha for a while, you know that the SCOBY (mother culture) grows thicker with each batch. Learn how to divide a SCOBY so you can share with friends, dehydrate it, give it to your pets, or add it to your SCOBY hotel!

Cook Time 5 minutes
Total Time 5 minutes

Instructions

  1. With clean hands, carefully remove your SCOBY from your Kombucha vessel.

  2. Peel off the bottom layers until you're left with a 1-inch thick SCOBY.

  3. Share, compost, dehydrate or place in a SCOBY hotel the remaining SCOBYs.

Recipe Notes

  • Be sure you're working with clean hands and clean utensils whenever you're handling the SCOBY.
  • If you're having a hard time separating the layers of your SCOBY, you can also cut it with a sharp knife.
  • To save your extra SCOBYs, learn how to store them in a SCOBY Hotel.

stack of Kombucha SCOBYS suspended in a jar of brew, with a glass of golden-colored Kombucha in the foreground

Helpful Links:

  • The ULTIMATE Kombucha Guide {how to make it, store it, flavor it, SCOBY care, troubleshooting, and MORE!}
  • How To Bottle Kombucha (aka Second Ferment) #AskWardee 086
  • How To Divide A Scoby #AskWardee 083
  • Can You Make Kombucha With Honey? #AskWardee 085
  • How To Create A Scoby Hotel
  • How To Make Kombucha
  • Continuous Brew Kombucha (review)
  • Where To Buy A Scoby
  • FREE Fermenting Formulas Cheat Sheet

What Is The #AskWardee Show?

The #AskWardee Show is the live weekly show devoted to answering your niggling questions about Traditional Cooking: whether it's your sourdough starter, your sauerkraut, preserving foods, broth, superfoods or anything else to do with Traditional Cooking or your GNOWFGLINS lifestyle.

I share tips and resources, plus answer your questions about Traditional Cooking!

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When: Wednesdays at 10am Pacific / 1pm Eastern

Where: Traditional Cooking School on Facebook Live

What If You Can't Make It?

Don't worry. You can catch the replays or listen to the podcast!

  • Come back here to AskWardee.TV; all replays will be up within hours of airing live; the print notes are always posted at the same time I go live.
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How do you divide or share Kombucha SCOBYs?

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Posted in: #AskWardee Beverages Fermenting & Culturing Food Preparation Q & A Techniques & Tutorials Videos
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About Wardee Harmon

Wardeh ('Wardee') lives in the Boise area of Idaho with her dear family. She's the author of The Complete Idiot's Guide to Fermenting Foods and other traditional cooking eBooks, and she teaches online classes in the fundamentals of traditional cooking, sourdough, cultured dairy, cheesemaking, fermentation, kids cooking, dehydrating, allergy-free cooking, cooking outside, pressure cooking, and more. Connect with Wardee and Traditional Cooking School friends on Facebook, Instagram, Pinterest, YouTube, and Twitter

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Comments

  1. AvatarJude Stover says

    July 12, 2017 at 2:31 pm

    Hmm, I believe that the top layer of my scoby is the oldest, because it is narly looking whereas the under layers are just natural colored, so my incliniation would be to peel off the top layer and use the lower one for Booch.

    Reply
  2. AvatarNaomi says

    July 12, 2017 at 6:09 pm

    Thank you for the great presentation. Another helpful tip: When peeling away layers of scoby, I have found it helpful to slide my fingers between the scobys and to gently pinch or massage the spots where they want to stick together. This helps prevent tearing.

    Reply
  3. AvatarJudy Brooks says

    July 12, 2017 at 11:39 pm

    the video on U tube will play only a portion of program …Really wanted to learn more about the scoby and what to do with them. anyone else have a problem or is just my computer.

    Reply
    • AvatarDanielle says

      July 17, 2017 at 4:25 pm

      Hi Judy,

      Sorry you’re having trouble. Everything is working from our end so it’s likely an issue specific to your device.

      First, try updating your browser. If that doesn’t work you could try a different browser.

      If you need further assistance please email us at wardee (at) traditionalcookingschool (dot) com.

      ~Danielle, TCS Customer Success Team

      Reply
  4. AvatarDebbie says

    July 13, 2017 at 9:00 pm

    The lady from whom I got my original SCOBY last March rather unceremoniously ripped a couple of larger ones into irregular chunks to give to whoever wanted one. I find that as mine grow, they tend to divide themselves into layered discs when they are ready. Sometimes a layer or two will detach completely, and other times it will just loosen around the edges as if telling me to tear on the dotted lines.

    I found the information about the SCOBY hotel helpful, as earlier today I decided to make some fresh tea for mine. I stood looking at a large mixing bowl half filled with SCOBYs of various sizes and ages and said no, I cannot make a half gallon of tea for each one of those. Anyway, now I have two of the younger ones brewing fresh kombucha and sixteen others tightly packed into a hotel in my refrigerator, like some kind of strange pickled jellyfish. I will have to look into making jerky or something else out of them before they multiply any more.

    Reply
    • AvatarJennifer Ann Druding says

      July 20, 2017 at 1:13 pm

      Debbie,
      I just yesterday became a new student w/Wardee… by any miracle, could/would you consider sharing a piece/layer of your stash scoby with the newest, most inexperienced student? If so, RSVP and I will send postage/mailing monies to facilitate the transfer gift’s travels to Maryland where I live. I look forward to hearing from you, soonest. Kind regards, I am Jennifer Ann Druding

      Reply
      • AvatarNaomi says

        July 21, 2017 at 4:00 pm

        Did you know you do not need a scoby to start brewing kombucha? A bottle of raw, unpasteurized kombucha is all you need. Google it for specifics or you can look it up on You Tube. I started out this way. It does work. And yes, you will eventually get plenty of fizz in your brews though it may take a while.

        Reply
      • AvatarDebbie says

        July 21, 2017 at 10:28 pm

        Jennifer, I don’t have a problem with sharing, but there has to be a better way. I live in northern VT, and am currently visiting family in CT, either way, a ways from MD. I don’t even know how well a scoby would survive the trip. You should probably try Naomi’s suggestion first, and don’t worry about being inexperienced. I only started this last March, four months ago.

        Reply
  5. AvatarNaomi says

    July 15, 2017 at 10:42 pm

    Wardeh, I have an unrelated question about kombucha. Do you know if the kombucha continues to “accrue” the benefits of a long ferment after it has been bottled for a second ferment? I’ve been wondering for a long time…

    Reply
    • AvatarDanielle says

      July 17, 2017 at 10:36 am

      Hi Naomi,

      During the second ferment phase your kombucha will continue to ferment if left at room temperature.

      If you pair your finished kombucha with juices that have a high sugar content this provides the bacteria in your kombucha more to feed on and will aid in the fermentation.

      ~Danielle, TCS Customer Success Team

      Reply
  6. AvatarMary Ann Anderson says

    July 17, 2017 at 3:34 pm

    We only use Stevia as a sweetener. Is it possible to use Stevia? Will it be harmed? The unrefined sugar is really difficult to find and I was just given a starter. What should I do?

    Reply
  7. Millie CopperMillie Copper says

    July 18, 2017 at 10:08 am

    Hi Mary Ann,

    Sugar is required for the fermentation process. Stevia does not contain nutrients or proper food for the kombucha scoby. Trying to use stevia would not result in a proper fermentation (since sugar is required for fermenting). Sorry!

    ~ Millie, TCS Customer Success Team

    Reply
  8. AvatarAlice says

    September 26, 2018 at 4:33 pm

    Hi , if I double the mix in one jar do I need to add 2x Scoby for it to work .

    Reply
    • AvatarPeggy says

      September 27, 2018 at 12:35 pm

      Hi, Alice,
      You only need one scoby.
      ~Peggy, TCS Customer Success Team

      Reply
  9. AvatarDana says

    October 1, 2018 at 9:44 pm

    I had trouble with fruit flies when I made kombucha and kefir last year. To combat them I put a splash of wine plus a dash of dish soap into a little dish. I then covered the dish with plastic wrap with holes poked with a toothpick. Fasten the plastic with a rubber band. The flies are attracted to the wine, fly into the holes, get stuck and die. It is a gross and satisfying occurrence.

    Reply
  10. Avatarmemed says

    April 11, 2019 at 10:14 am

    hi,

    thank you for the video and the help,

    i was just wondering, when cutting the scoby isnt it harmful to use metal? like a metal knife?

    Reply
    • AvatarVicki Henry says

      April 11, 2019 at 1:09 pm

      Hi Memed,

      It’s fine to use stainless steel for quick things like this (cutting and stirring). For fermenting, it is best to use glass or lead-free ceramic tools. No plastic or metals where the contact is prolonged.

      ~ Vicki, TCS Customer Success Team

      Reply
  11. AvatarSharon Sciortino says

    June 12, 2019 at 12:55 am

    My first ferment was perfect! Tasty, fizzy, not vinegary. Ever since its been getting more and more vinegary and less and less fizzy. My last batch was just like drinking vinegar and had absolutely no fizz…which is my favorite part.
    HELP

    Reply
    • AvatarDanielle says

      June 12, 2019 at 2:14 pm

      Hi, Sharon.

      Ask Warde episode 24 may help. Here’s a link: https://traditionalcookingschool.com/q-a/askwardee-024-help-kombucha-sweet-not-fizzy/

      ~Danielle, TCS Customer Success Team

      Reply
    • AvatarPeggy says

      June 12, 2019 at 2:15 pm

      Hi, Sharon,
      Here is a great resource to help with your not so fizzy vinegary kombucha.
      https://traditionalcookingschool.com/food-preparation/ultimate-kombucha-guide/
      Have a Blessed Day! ~Peggy, TCS Customer Success Team

      Reply
  12. AvatarAna says

    January 21, 2020 at 2:59 pm

    Hi, I enjoyed your presentation. I’m diabetic. Can I drink Kombucha made at home? Or is it limited to average folks? The sugar is the problem. Also what about no caffeine?

    Reply
  13. AvatarSonya says

    January 22, 2020 at 8:59 am

    Hi, Ana:

    I’m happy to help!

    Kombucha made at home would be the best for you to try because you can control how long you allow it to ferment and thus, how much sugar (if any) is left in the tea. And here is a link to an article about kombucha and caffeine: https://www.kombuchakamp.com/kombucha-and-caffeine-explained

    —Sonya, TCS Customer Success Team

    Reply
  14. AvatarPaula says

    December 6, 2020 at 5:11 pm

    Hello….I have just finished making my initial scoby for making kombucha and I inadvertently cut off a brown spot that I thought was mold, but I know now that it was not mold and started my first batch with that part of the scoby cut off. Is it alright to continue to make my first batch of kombucha with this part cut off or should I start a new process of making a new scoby? It looked so healthy, it’s too bad I didn’t research it first before I cut that piece off.

    Thank you….Paula

    Reply
    • AvatarSonya Hemmings says

      December 7, 2020 at 9:12 am

      Hi, Paula: Your scoby should be totally fine! When a scoby gets too large, you typically have to cut it down to a manageable size anyway. As long as your scoby is healthy, even a small piece of it will continue to culture your kombucha — and keep growing! 🙂 —Sonya, TCS Customer Success Team

      Reply
  15. AvatarRichard Tunner says

    December 11, 2020 at 12:01 am

    Thank you very much for your useful information! Hope to see more your post.

    Reply

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