White Labs now offers WLP600 Kombucha SCOBY, a symbiotic culture of bacteria and yeast that is used for fermenting sweet tea into kombucha. White Labs’ SCOBY is free of food pathogens and has been genetically identified to know specially what yeast and bacteria are involved in the fermentation of kombucha. As we continue our genetic identification we will publish the data below. This SCOBY has medium acetic acid production and low alcohol production based on our recipe. The SCOBY diameter is 2.92 inches.
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A SCOBY is a symbiotic culture of bacteria and yeast that is used for fermenting sweet tea into kombucha.
White Labs SCOBY has a wide range of organisms. Organisms that have been identified will be posted on this page (whitelabs.com/yeast/wlp600-kombucha-scoby), the list will be updated as we identify more organisms.
One SCOBY will make 1 to 5 gallons of kombucha however, the White Labs SCOBY only contains enough starter liquid for 1 gallon of kombucha. If more than 1 gallon of kombucha is being produced you will need more starter liquid. Previously made kombucha or store bought plain kombucha works as starter liquid.
Yes, you can reuse the SCOBY as long as it is taken care of and stored properly. A new SCOBY will be produced with every batch of kombucha made, you may use this newly produced SCOBY for future batches as well.
For short term storage, a clean, food grade container placed somewhere out of direct sunlight and left undisturbed is suggested. If you will not be using your SCOBY for an extended period of time, place it in a clean, food grade container in the refrigerator for up to 3 months. Feeding (adding new tea) as needed to keep the SCOBY from drying out.
It is recommend that you refrigerate the SCOBY until you are ready to use it. Let it warm to room temperature before use.
The White Labs SCOBY is best if used within 6 months, the expiration date is included on the label.