Splitting the SCOBY - Mid-batch...?

[beanersbucha]

Hi everyone, I'm relatively new to kombucha, and even newer to this forum, but I'm wondering if I'm able to split the SCOBY during 1st fermentation?

I've got 2 separate batches at about 1 week, and both are too sweet to bottle at the moment. They both have 2+ large layers of SCOBY, and I'm wondering if I could split one to begin an entirely new batch, or if I need to wait until the batch is done?

Any help is very much appreciated!
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[maffew222]

You could definately cut it into pieces, but if it's not ready, why bother? Do you need to start another batch?

 

[beanersbucha]

I don't necessarily need to, but I'm trying to stagger my brewing cycle to include one batch each week, which would require waiting another two weeks, or just taking a layer now for my new batch.

Do you know if it harms or jeopardizes the batch you take the SCOBY layer from?

 

[maffew222]

I wouldn't say harms or jeopardizes, but you might notice more acetic acid or whatever from disturbing the surface and adding oxygen. The great thing about Kombucha is if you don't like it, just brew some more. It's not a high risk thing for time or money.

 

[beanersbucha]

Thanks so much! One of my batches looks to be only about 2 days out from bottling, so I'll likely just wait until then to avoid any of this over-oxidization.

Appreciate the help!