If you have brewed kombucha, jun, or vinegar for any amount of time, you will know that pellicles (some may call them SCOBY) accumulate quite quickly. Pellicles play a significant role in the kombucha fermentation process. They act as a protective barrier, sealing the kombucha from potential contaminants while it ferments. However, it is essential to understand that once a pellicle detaches from the jar, its primary purpose has been fulfilled. Many believe that retaining the pellicle is crucial for initiating a new batch of kombucha, but this is a misconception. You can successfully brew a new batch without it; just ensure that you have healthy starter tea to kickstart the fermentation process. Embrace the clarity that pellicles do not need to accompany every batch, and each brew will grow its own pellicle whether or not you include one. However, that’s not to say they’re useless. What can you do with all those “SCOBY”? LOTS! You can create kombucha jerky, face masks, compost them to enrich your garden soil, or even pass them along to friends and family.

One effective way to manage your pellicle surplus is by establishing a SCOBY hotel—a simple yet ingenious solution for storage and care while you decide their next adventure. If you find yourself SCOBY-less, explore our range of delightful options to kickstart your fermentation journey here.

You can also do this for jun and vinegar mothers.

Here is What You Will Need

• Large jar (we like the half gallon mason jars.)

• Tight weave breathable cloth (think coffee filters) and a rubber band. Do not use cheesecloth. The weave is nowhere near tight enough and bugs will burrow into your brew.

• Extra Pellicles

• Sweet tea

• 1-2 cups strong starter from your last batch of kombucha

You can do this one of two ways.

Option 1

This is basically making a regular batch of kombucha but you’re adding a ridiculous amount of pellicles.

Add all your pellicles to the jar, followed by your starter kombucha. Gently top off the jar with room temperature sweet tea. Cover with a coffee filter and secure it in place with a rubber band. It's important to store the jar in a well-ventilated area, away from direct sunlight.

Option 2

You follow basically the same procedure as option one, but omit the sweet tea and use strong starter liquid from your last batch for all the liquid in your hotel. Home brewed kombucha tends to be on the weaker side, so there is still some sugar for the bacteria and yeast to eat but eventually they will go into full hibernation mode.

How to Maintain Your SCOBY Hotel

Every 4-6 weeks, or when you notice that the liquid levels in your kombucha hotel are dropping, it's time to give it a good feed. To do this, simply feed the hotel with fresh sweet tea or add some extra kombucha. Be sure that the kombucha you introduce has not been refrigerated, as this could affect the fermentation process.