White Labs WLP600 Kombucha MASTER SCOBY, a symbiotic culture of bacteria and yeast that is used for fermenting sweet tea into kombucha. White Labs’ MASTER SCOBY is laboratory grown, is free of food pathogens and has been genetically identified to know specially what yeast and bacteria are involved in the fermentation of kombucha. As they continue there genetic identification they will publish the data on their page. This SCOBY has medium acetic acid production and low alcohol production based on our recipe.
Besides organisms that were isolated from the SCOBY, here is the yeast:
Bacillus licheniformis (99%)
Bacillus cereus (99%)**
Bacillus pumillus/aerophilus/safensis/altitudinis (99%)*
Acetobacter tropicalis (99%)
Bacillus aerophilus (96%)
Bacillus aryabhattai (98%)
Gluconacetobacter saccharivorans (99%)
Micrococcus sp. (98%)
Gluconacetobacter rhaeticus (98%)
Paenibacillus taichungensis (97%)
Bacillus subtilis (99%)
Brettanomyces bruxellensis (99%)
Saccharomyces cerevisiae (92%)
Zygosaccharomyces sp. (97%)
Candida sp. (97%)
*Multiple organisms are listed as they are unable to be differentiated from its 16s ribosomal DNA sequence.
**This is a non-pathogenic species that is commonly found in probiotics.
This is not your typical SCOBY, it is laboratory grown, free of contaminants, and is intended for professional commercial production of Kombucha, but that doesn't mean you can't get one for home use if you want the finest Kombucha SCOBY available!
White Labs Kombucha Recipe
14 cups water
1 cup sugar
8 tea bags
2 cups starter tea
1 SCOBY per fermentation container
Pot to boil water
1 gallon bucket, or jar for the fermentation container
Tea towel or tightly woven cloth
1 gallon growler
1. Measure out 14 cups water and bring it to a boil in a large pot. Remove from heat, add 1 cup sugar and stir until dissolved. Place 8 tea bags into the hot water and steep for 30 minutes.
2. Remove tea bags. Once tea is cool (room temp about 72 degrees fahrenheit), add 2 cups of starter tea.
3. Pour the mixture into the fermentation container, and gently slide the scoby into the tea with clean hands. Then cover the container with a teal towel or any tightly woven cloth. Secured in place with a rubber band.
4. Keep the fermentation container at room temperature (72 degrees fahrenheit),in a dark place where it won’t be disturbed. Let it ferment for 7 to 10 days, and check periodically.
5. After 7 days start to taste the kombucha daily until it obtains the flavor and acidity that is desired.
6. Once kombucha is ready, remove the SCOBY and store it at room temperature in about a cup of the kombucha that was just brewed in a breathable container. Refill the liquid with sweet tea as it is absorbed and evaporated.
7. Transfer the kombucha into the growler, and add any herbs or fruit for flavoring as desired. (To carbonate the kombucha keep the kombucha sealed in the growler at room temperature for 1 to 3 days).
8. Refrigerate the kombucha to stop the fermentation.
The White Labs SCOBY is large enough to start 1 to 5 gallons but will grow over time to accommodate larger sizes. If you are making a batch larger than 1 gallon you will need additional starter liquid not provided in the SCOBY package.
Symbiotic Culture Of Bacteria and Yeast