A small SCOBY growing in your kombucha bottle is usually normal. The live culture in your kombucha can form a new SCOBY during second fermentation, just as it does in your brewing jar. You can leave it in or strain it out before drinking.
Of course, finding something jelly-like floating in your freshly bottled kombucha can be a little surprising! Before you toss out a perfectly good brew, let’s take a closer look at that little SCOBY and what to do with it.
Why is a SCOBY growing in my kombucha bottle?
Your kombucha still contains living bacteria and yeast when you bottle it. Some of those bacteria produce cellulose, which makes up much of the visible SCOBY, also called a SCOBY pellicle.
Those cultures travel into your second fermentation bottles along with the kombucha. Under the right conditions, a small SCOBY can begin growing near the surface.
It might look thin and almost clear at first, or develop into a little cream-colored disc. It may also pick up color from your tea or flavoring ingredients.
Some bottles grow a small SCOBY, and others don’t. There’s no need to aim for matching bottles—home brewing comes with a little variety!
What should I do with the small SCOBY?
If it’s a normal SCOBY and your brew shows no signs of contamination, you have two easy options:
- Leave it in. You don’t have to remove it just because it grew in the bottle.
- Strain it out before drinking. Pour your chilled kombucha through a clean, fine-mesh strainer into your glass. This also catches any fruit pieces you’d rather leave behind.
Either choice is fine. Some brewers are perfectly comfortable with a little SCOBY in their drink; others prefer their kombucha without the surprise texture!
Chill your bottles thoroughly before opening, then open slowly over the sink with the opening pointed away from your face. Skip the shaking—especially if you’ve added fruit.
How can I tell a SCOBY from yeast or mold?
SCOBYs aren’t famous for their good looks. Neither is yeast! Both can look a little suspicious when you’re still getting familiar with your brew.
The most helpful starting point is the texture: a SCOBY looks wet and jelly-like, while mold commonly looks dry and fuzzy.
| What you see | What it may be | What to do |
|---|---|---|
| A wet, jelly-like layer or small disc near the surface | A small SCOBY | Leave it in or strain it out if the brew is otherwise normal. |
| Brown strings, soft clumps, or sediment at the bottom | Yeast | These can be normal. Strain before drinking if you prefer. |
| Dry, fuzzy patches, sometimes white, green, blue, or black | Possible mold | Do not drink it or taste it to check. |
Color alone won’t give you the whole answer. Tea, fruit, and yeast can all change how a SCOBY looks.
Our guide to what a healthy kombucha SCOBY looks like has real photos to help you get familiar with the wonderfully strange things that can happen in a healthy brew.
If you find mold, discard the affected kombucha and its SCOBY. Scooping off the visible mold or straining the drink won’t make it safe to use. Clean and sanitize your equipment before starting again, and don’t save contaminated kombucha as starter tea.
If you’re unsure what you’re seeing, hold off on drinking it while you get help identifying it.
Can I prevent SCOBYs from growing in my bottles?
You may occasionally get a small SCOBY when brewing with live cultures. While they are completely harmless, a few simple habits can help if you prefer to avoid them:
- Refrigerate your bottles when second fermentation is finished. Cold storage slows fermentation and further growth.
- Follow your recipe’s recommended headspace. Leave room at the top rather than filling bottles to the brim.
- Strain when serving. This is the simplest way to enjoy a smoother drink without changing your brewing process.
For second fermentation, use clean, airtight bottles made for carbonated brewing. Our 16 oz glass flip-top kombucha bottles are designed for this step and can be reused batch after batch.
Frequently asked questions
Can I eat the small SCOBY?
A normal SCOBY from a properly brewed, uncontaminated batch is edible. Whether you enjoy its chewy, jelly-like texture is another question!
You can leave it in your drink, remove it, or try adding it to a smoothie. There’s no need to eat it to enjoy your kombucha, and you should never eat anything you suspect could be mold.
Can this happen in store-bought kombucha?
Potentially! If a particular brand of store-bought kombucha is NOT pasteurized (which kills probiotics and living enzymes) it can also contain live cultures and develop a small SCOBY.
Can I use this SCOBY for my next brew?
No-- only use kombucha SCOBYs that have been grown with completely unflavored tea/kombucha during primary fermentation. You should also save plain, well-fermented starter tea from your primary fermentation for your next batch.
Once you have primary fermented kombucha and a SCOBY from primary fermentation, follow your usual brewing recipe, including the recommended amount of starter tea. Our how to make kombucha at home guide walks you through the ingredients and process.
Ready for your next batch?
If you’re just getting started, our kombucha brewing kits bring the supplies together for you. The Deluxe Kombucha Brewing Kit with Bottles includes your first-brew supplies plus six flip-top bottles for flavoring and carbonation.
And if something in your brew has you scratching your head, send us your question and a clear photo. We’re a small family business, and we want you to love what you’re brewing. Questions are always welcome!
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