Do I Need A SCOBY?

Updated Jan 29, 2024

A commonly asked question from new kombucha brewers is “Do I need a SCOBY to make Kombucha?” This post provides answers and details the pros and cons of “SCOBY-less” brewing

“Do I need a SCOBY to Make Kombucha?” Short answer, no. A SCOBY is not needed for brewing kombucha, all you need is enough raw (unpasteurized) kombucha and sweetened tea, and a new SCOBY will grow while your kombucha ferments!

What is a SCOBY?

Recall that SCOBY stands for Symbiotic Culture Of Bacteria and Yeast. That is exactly what it is, the living home for the yeast and bacteria that transform sweetened tea into tart fizzy kombucha.

The yeast in the SCOBY first breaks down the tea’s sugars and converts them into alcohol and carbon dioxide. Next, good bacteria converts the alcohol into acids and other flavor compounds resulting in a beverage with a tangy, sweet and vinegar-like taste-kombucha!

The starter tea is arguably the most important ingredient in making kombucha. While many people put all the emphasis on the SCOBY, in reality it is a byproduct from making kombucha tea, and it helps you make more batches of tea with great success.

The SCOBY is referred to by microbiologists as a pellicle. The bacteria in the kombucha creates this pellicle on the top of your kombucha out of cellulose. If you want to get really technical check out this article: Microbial Composition of SCOBY Starter Cultures Used by Commercial Kombucha Brewers in North America

Do I need A SCOBY to brew kombucha?

No. You can actually make kombucha without a SCOBY, but it can take up to three times as long . A new SCOBY will simply grow on the next batch. All of the bacteria and yeast needed to make each batch is in the liquid, and the pellicle is just a by-product of the process.

I recommend using a SCOBY and starter tea (fermented kombucha) to ensure a strong start to fermentation. If you can’t get a SCOBY and have access to some strong kombucha tea, you can try to make your own.

Why Brew with a SCOBY?

Even though you can brew kombucha without a SCOBY, using one is the best way to insure a good fermentation and the best results. There are several beneficial reasons to use a SCOBY when brewing kombucha:

Additional good bacteria and yeast: Even though raw kombucha contains enough bacteria and yeast to ferment sweetened tea into kombucha, the SCOBY contains some as well which will help accelerate the fermentation process.
Barrier against contaminates: The SCOBY acts as a physical barrier to any contaminants that could infect your fermenting kombucha such as dust, undesirable bacteria, yeast and fruit flies.
Visual indication of health/safety: As the first line of defense against unwanted invaders, the SCOBY is a good visual indicator and any unwanted mold, bacteria or wild yeast. Look for signs of mold, an irregular or discolored SCOBY as indications of potential problems. Check out this guide to kombucha mold vs not mold as a first step in your research if something does not look right.

Grow your own SCOBY

You grow easily grow a new SCOBY from scratch by combining tea, sugar, and some pre-made kombucha and letting it ferment at room temperature for a few weeks. You can use homemade kombucha from a friend or store-bought kombucha, but make sure it’s a raw (not pasteurized.) If you are lucky it might already have a baby SCOBY floating in the bottle.

Full instructions on growing your SCOBY can be found on my guide on how to grow a SCOBY for your homemade kombucha.