Healthy Jun Mother

4 Mar

I’m sending a fresh Jun mother out to Kathleen in Missouri. Here is the SCOBY in her batch of Jun just before I packed her up. Notice the old SCOBY is still floating low in the brew. Jun tends to make more sediment than Kombucha, which you can also see at the bottom of the jar. The brown stuff hanging down from the SCOBY is strands of yeast, to my knowledge. This can be consumed in the beverage or filtered out. The new Jun Mother is floating at the very top of the brew.

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2 Responses to “Healthy Jun Mother”

  1. Zoe February 8, 2016 at 6:02 pm #

    The same thing is happening to my kombucha scoby as your Jun mother is here! I was a little weirded out at first (1st time fermenting, ever) because I realized that the yeast was completely overtaking my starter scoby (It looked like a yeast monster at the bottom just lurking there for 2 weeks) and then suddenly rose to the top. Do you know why this happens?

    • Adele February 16, 2016 at 12:24 pm #

      The SCOBY is made partly of yeast, so it’s natural that you get some yeast strands in your batch. It’s really not something to be afraid of: you will find yeast strands even in commercial batches of kombucha. You can strain them out if they gross you out, but they are harmless to eat. I often rinse mine if it is extra yeasty before I start a new batch. My summer batches often have more yeast, because the heat accelerates yeast growth. I’m not sure why the old scoby likes to hang out at the bottom– but I think they float to the top as gas is released and trapped under the scoby as part of the fermentation process. I hope that answers your question!

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