Scoby growth questions

[Kzibell086]

hey y’all!

Iv grown a lot in knowledge and scobys since the time i started brewing kombucha (12/1). What started has a project for science has quickly grown into a passion.
I have around 9 quart size jars going right now, and having more come today. I also have 4 1.5 gallon hotel pans (these are for a project) as well as 2 - 1 gallon brews. Each time i set it up, i usually add 1-2 cups of starter fluid and no scoby, first because i didn’t have one to start for and now just because i don’t know it i could separate them well after using a scoby.

Iv has many friends contact me for a scoby and starter fluid and iv given away a good half a dozen scobys. I’m interested in starting to sell them. Even if i make 3 dollars on each scoby, 20 some jars would be enough to cover the cost of the hobby. The problem is, scobys take roughly 1 month to get to around 1/3-1/2 inches thick, and it’s a slow process.

Is there any way to thicken them up faster? If i use a scoby, will it join or can i force it to sink and wait for one at the top?
This is theoretical, but what if you had a huge sheet scoby and cut it with like a cookie cutter? could you make gingerbread shaped scobys that still function normally xD

My recipe is 8 black tea: 1c sugar: 1-2c starter conc.: 1 gallon water

Thanks a bunch!

 

[RPh_Guy]

The solid part is called a pellicle and it is not needed to begin a kombucha (as you're aware). The liquid and sediment contain all the same microbes.

There are strategies to maximize the speed and quantity of microbial growth but they will shift the relative ratios of microbe populations in your culture, which may not be a good thing.

 

[Kzibell086]

The solid part is called a pellicle and it is not needed to begin a kombucha (as you're aware). The liquid and sediment contain all the same microbes.

There are strategies to maximize the speed and quantity of microbial growth but they will shift the relative ratios of microbe populations in your culture, which may not be a good thing.

That’s what i thought would be the case. I do a good amount of business with live organisms (plants, inverts, fish, etc) so i know how important quality is. Would you recromend waiting longer per scoby, or using one for multiple f1s?

 

[RPh_Guy]

If I were to commercially produce a SCOBY on a small scale at home...

I would maintain a large culture under controlled temperature, with sanitary conditions, and feed it on a regular basis, maybe monthly. I would split off parts of that culture to propogate.

To propogate: for the growth medium I would use lots of tea, sugar to no more than 1.040 s.g., add yeast nutrient, and use a stir plate to continually agitate and provide aeration, and control temperature.

 

[Kzibell086]

If I were to commercially produce a SCOBY on a small scale at home...

I would maintain a large culture under controlled temperature, with sanitary conditions, and feed it on a regular basis, maybe monthly. I would split off parts of that culture to propogate.

To propogate: for the growth medium I would use lots of tea, sugar to no more than 1.040 s.g., add yeast nutrient, and use a stir plate to continually agitate and provide aeration, and control temperature.

Thank you this is exactly what i needed!