Kombucha SCOBY sank to the bottom: is it dead or can it be saved?

Question

My kombucha SCOBY sank to the bottom of the jar during fermentation. Is the culture dead, or can it be salvaged?

Answer 1

Hello David,

Please do not worry at all. Your kombucha culture is almost certainly completely healthy and active, and there is no need to salvage anything.

To help explain what is happening: the rubbery disc often referred to as the SCOBY is technically a pellicle, which is primarily a mat of cellulose fiber produced by the bacteria. While it does house some microbes, the vast majority of the living culture (the actual bacteria and yeast) resides suspended throughout the liquid tea itself.

It is completely normal for a pellicle to sink to the bottom of the vessel, float vertically, or hover midway. This typically happens simply due to density changes, temperature, or because not enough carbon dioxide gas has built up beneath it yet to push it to the surface. As fermentation continues, trapped bubbles may lift it back up, or your brew will simply begin growing a brand new, translucent pellicle across the surface.

You do not need to fish it out or move it. Simply keep your vessel covered with a breathable cloth in a warm spot (ideally around 75 to 80 degrees Fahrenheit) and let nature do its work. As long as you do not see dry, fuzzy patches of mold developing on the surface, your kombucha is progressing just as it should.

Answer 2

A sunken culture is perfectly normal and does not indicate death.

1. Do not disturb the vessel. The living microorganisms are distributed throughout the liquid, not merely in the cellulose disc.

2. Maintain the container at standard room temperature, out of direct sunlight.

3. Allow seven to ten days for fermentation. A fresh, pale layer will naturally form across the liquid surface as carbon dioxide generates.

4. Verify that no dry, colourful mould develops on top. If none appears and the liquid turns pleasantly tart, the batch is progressing properly.

Answer 3

its totally fine, definitely not dead! the heavy disc sinking is standard when you prep a new batch. all the active microbes live in the starter tea itself, not just the disc. when i do my quick weekday batches, half the time the old pellicle drops right to the bottom because of temp shifts or lack of co2 bubbles underneath.

just leave your jar undisturbed at room temp. a fresh layer will naturally form right on the surface in a week or so as it ferments out. as long as there is no dry green or white mould on top, your brew is completely fine. no need to fish it out or panic.

Answer 4

The brew is still alive, but you shoud gently take out the sunken disc so it does not rot at the bottom. The liquid alone will form a new one on top without issues.