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White Labs WLP600 Kombucha SCOBY

Product Description

A symbiotic culture of bacteria and yeast that is used for fermenting sweet tea into kombucha. White Labs’ SCOBY 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 we continue our genetic identification we will publish the data below. This SCOBY has medium acetic acid production and low alcohol production based on our recipe. The SCOBY diameter is 2.92 inches.

Bacteria:

Bacillus sp. licheniformis (99%)

Bacillus sp. cereus (99%)**

Bacillus sp. pumillus/aerophilus/safensis/altitudinis (99%)*

Acetobacter tropicalis (99%)

Bacillus sp. aerophilus (96%)

Bacillus sp. aryabhattai (98%)

Gluconacetobacter saccharivorans (99%)

Micrococcus sp. (98%)

Gluconacetobacter rhaeticus (98%)

Paenibacillus taichungensis (97%)

Bacillus sp. subtilis (99%)

 

Yeast:

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. 

WLP600 Tech Sheet and Directions

White Labs Kombucha Recipe: 

This recipe has been developed for making 1 gallon of non-alcoholic kombucha with our SCOBY. Our SCOBY contains a starter liquid that helps reduce the pH and kick start the fermentation. 

Ingredients needed: 
14 cups water
1 cup sugar
8 tea bags
2 cups starter tea (or store-bought kombucha)
1 WLP600 SCOBY per fermentation container

Materials needed:
Pot to boil water
1-gallon bucket, or jar for the fermentation container
Tea towel or tightly woven cloth
1-gallon growler or food-grade bucket- Clean and sanitize before use

Procedure
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 and pour the mixture into the fermentation container. 
3. When tea is at room temperature, place the SCOBY into the tea with clean hands, Add 2 cups of stater tea then cover the container with a tea towel or any tightly woven cloth. Secure in place with a rubber band.
4. Keep the fermentation container at room temperature away from sunlight (to avoid evaporation). Ferment for 7 to 14 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 roughly 1 cup of the kombucha that was just brewed using a breathable container. Refill the liquid with sweet tea as it begins to absorb and evaporate liquid.
7. Transfer kombucha into the growler, and add any herbs or fruit for flavoring as desired. 
8. Refrigerate the kombucha to stop the fermentation. 

$ 19.99
Maximum quantity available reached.

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