• It is normal for the scoby to float on the top, bottom, or sideways in the jar. It is also normal for brown strings to form below the scoby or to collect on the bottom. If your scoby develops a hole, bumps, dried patches, darker brown patches, or clear jelly-like patches, it is still fine to use. Usually these are all indicative of changes in the environment of your kitchen and not a problem with the scoby itself.
• Kombucha will start off with a neutral aroma and then smell progressively more vinegary as brewing progresses. If it starts to smell cheesy, rotten, or otherwise unpleasant, this is a sign that something has gone wrong. If you see no signs of mold on the scoby, discard the liquid and begin again with fresh tea. If you do see signs of mold, discard both the scoby and the liquid and begin again with new ingredients.
• A scoby will last a very long time, but it’s not indestructible. If the scoby becomes black, that is a sign that it has passed its lifespan. If it develops green or black mold, it has become infected. In both of these cases, throw away the scoby and begin again.
• To prolong the life and maintain the health of your scoby, stick to the ratio of sugar, tea, starter tea, and water outlined in the recipe. You should also peel off the bottom (oldest) layer every few batches. This can be discarded, composted or used to start a new batch of kombucha.
• If you’re ever in doubt about whether there is a problem with your scoby, just continue brewing batches but discard the kombucha they make. If there’s a problem, it will get worse over time and become very apparent. If it’s just a natural aspect of the scoby, then it will stay consistent from batch to batch and the kombucha is fine for drinking.
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Good Luck And Have Fun With Kombucha Homebrewing! 🙂