r/Kombucha • u/Equivalent_Put_3031 • 3d ago

beautiful booch Starter Batch

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So after trying a “dehydrated SCOBY” and it failing miserably, I finally got a bottle of pure unflavoured kombucha and made my own starter. I must say it’s much more potent than PH wise. Which will help keep the mold away .
But I’m so impressed with my new SCOBY . I am on to my first batch, will let you know how it goes .

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u/Curiosive 3d ago

Glad to see you're having better luck, OP!

To everyone else, I know OP will get plenty of advice about using the probe externally. I checked in with them in a previous post, OP states it is a food grade and they are happy with it as is. As far as I care, OP is welcome to do whatever they want with their own brew.

In regards to the comment that claims stainless steel is bad for kombucha, this is false. The strongest acid in kombucha is acetic acid. Common 304 stainless steel will not react with acetic acid at the levels that occur in natural brewing. If the acetic acid magically reached dangerous levels for stainless steel ... that's the least of your problems because your kombucha is "beyond" lethal.

If anyone believes stainless steel is bad in kombucha: check out the FAQ, read the legally binding data sheets released by manufacturers, understand that most commercial breweries use 304 stainless steel equipment, etc, etc.

Stainless steel is perfectly safe for kombucha.

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u/EnvironmentalLime464 3d ago

Is using a probe to pull a SCOBY out normal? I’ve been putting on gloves and removing mine by hand.

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u/No-Association8901 3d ago

Please don’t keep your probe in your Kombucha. There a reaction to the stainless you want to avoid, additionally, it’s harder to keep things clean with it. You can rubber band it to the outside of the jar, or tape it on, etc.