Why Didn’t My SCOBY Grow in My Kombucha Brew?

Your starter liquid—the kombucha from a previous batch—plays a critical role in kickstarting fermentation. If it wasn’t acidic enough, the bacteria and yeast couldn’t create the right environment for a SCOBY to form.

Solution:

• Use starter liquid from a well-fermented, tangy batch of kombucha.
• If you’re starting fresh, buy raw, unflavored kombucha from the store as your starter liquid.

High temperatures can kill the bacteria and yeast in the SCOBY and starter liquid, stopping the fermentation process before it even begins.

Solution:

• Always let your sweet tea cool to room temperature before adding the SCOBY and starter liquid.

Kombucha thrives on simple, natural ingredients. Using flavored teas, herbal teas, or sweeteners other than sugar (like honey or artificial sweeteners) can interfere with SCOBY growth.

Solution:

• Stick to black or green tea and plain white cane sugar for the best results.
• Avoid teas with oils, such as Earl Grey, or artificial additives.

A contaminated brew—whether from unclean equipment, mold, or exposure to chemicals—can prevent a SCOBY from forming.

Solution:

• Use clean, sanitized equipment for brewing.
• Cover your brew with a breathable cloth to keep out pests and debris.
• Avoid fermenting near strong-smelling items, like garbage or cleaning supplies, which can introduce unwanted bacteria.

Kombucha needs oxygen to ferment properly. If your brewing vessel was sealed tightly, it could block airflow and stop SCOBY growth.

Solution:

• Use a wide-mouth glass jar for brewing.
• Cover the jar with a tightly woven cloth secured with a rubber band to allow airflow while keeping contaminants out.

Kombucha ferments best at temperatures between 75°F and 85°F (24°C to 29°C). If the temperature is too low, the fermentation process slows down, and the SCOBY might not grow.

Solution:

• Place your brew in a warm, draft-free spot in your home.
• If needed, use a heating mat designed for fermentation to maintain a consistent temperature.

Sometimes, the simplest explanation is the right one. SCOBYs can take time to form, especially if conditions aren’t ideal.

Solution:

• Be patient! A new SCOBY can take up to 2-3 weeks to develop. Look for signs of fermentation, like bubbles or a tangy smell, even if the SCOBY hasn’t appeared yet.

If you started with a dehydrated or old SCOBY, it might take longer to adapt and start growing a new layer.

Solution:

• Use a fresh, active SCOBY for the best results.
• If you’re using a dehydrated SCOBY, follow the rehydration instructions carefully before starting your brew.

Brewing kombucha is a learning process, and troubleshooting is part of the fun! If your SCOBY didn’t grow, don’t give up.

Evaluate your setup, adjust where needed, and try again. Remember, even without a visible SCOBY, your brew might still be fermenting—so taste it to check for that signature tangy flavor.

If you want to know a little bit more, then just watch the video below.

Happy brewing!