5 COMMON MYTHS ABOUT THE KOMBUCHA SCOBY

Myth 3: You Need a SCOBY to Brew

Don't fret about hunting for the elusive SCOBY! Brewing kombucha can be as straightforward as using your trusty starter liquid, which is packed with Symbiotic Culture Of Bacteria & Yeast (yes, that spells SCOBY). Confused? We'll delve into this in a later post.

Myth 4: SCOBY Can't Touch Metal
Many homebrewers worry about their SCOBYs coming into contact with metal. Here's the scoop: metal isn't SCOBY kryptonite! The misconception stems from the fact that acids and cheap metals don't get along. So, while you should avoid fermenting in an old rusty pot, using food-grade stainless steel is perfectly fine.

Myth 5: Sinking SCOBY is Dead
A prevalent misconception is that a sinking SCOBY equals a dead SCOBY. But here's the revelation - it's not dead at all. Thanks to the natural carbon dioxide produced during fermentation, your SCOBY might just decide to do a little bobbing and weaving.

These myths are just the tip of the iceberg when it comes to kombucha and the SCOBY. Stay tuned for more insights into the fascinating world of this ancient elixir.