Scoby efficiency: area or volume?

[mrjustin]

HI all,

not really sure how to search for an answer to this so i'll come stryaght out and ask..

What's the more important factor in SCOBY efficiency to digest sugar? its flat surface area in contact with he liquid? or its volume?

It feels like as my scoby has grown over the months, it doesn't produce a batch all that much quicker than it did before.

So if i want to produce more booch quicker, am i better off peeling off layers of scoby and putting in new jars?

 

[RPh_Guy]

Hi and welcome to HBT!

The size of the solid piece (the pellicle) is mostly irrelevant. The yeast and bacteria are floating around all throughout the liquid and sediment; those are the ones that are actively working.

To produce kombucha faster:

• Use a large HEALTHY starting culture and large volume of starter liquid. Maintain healthy cultures by keeping them fed on a regular basis, and avoid temperature shock.
• Keep it warm
• Expose it to lots of oxygen (air)
• Consider using a yeast nutrient

Cheers