When brewing kombucha, especially during second fermentation (F2), you may notice a few unexpected guests in your bottle — baby SCOBYs or globs of yeast and pulp. While they are completely harmless and edible, you might be wondering whether you should strain them or leave them in. Let’s dive into the pros and cons of straining your kombucha and how to prevent baby SCOBYs from forming in the first place. 

Should I Strain or Should I Gulp? 

Long story short: It’s up to you! 

Baby SCOBYs and pulpy bits are natural byproducts of fermentation, especially during F2. As the yeast digests the sugars in your kombucha (and any fruit you add for flavouring), these globs can form.

What Are Baby SCOBYs? 

A baby SCOBY is a smaller version of the larger one used during first fermentation (F1). It forms as the yeast continues to ferment the sugars in the bottle. These baby SCOBYs can look like: 

  • Small, jelly-like discs. 
  • Stringy, mucus-like strands. 
  • Pulp or sediment from the fruit used for flavouring. 

While they are completely safe to consume and taste just like kombucha, their texture can be unappealing to some people. If the texture bothers you (or if you’re serving guests unfamiliar with kombucha), straining them out might be a good idea. 

How to Strain Kombucha 

If you prefer a smoother drinking experience, straining your kombucha is easy. You can use: 

  • A stainless-steel mesh strainer to filter the liquid as you pour it into your glass 
  • A fine cloth or coffee filter for an even finer strain

How to Prevent Baby SCOBYs or Pulpy Bits in Bottles 

While baby SCOBYs are a natural part of the kombucha-making process, there are a few ways to minimise or prevent them from forming in your bottles. 

1. Use Processed, Store-Bought Fruit Juice 

If you prefer not to deal with baby SCOBYs at all, you can opt for store-bought fruit juices to flavor your kombucha. Processed juices (such as shelf-stable, pasteurised, or from concentrate) are less likely to create a large baby SCOBY in the bottle. These refined juices contain fewer fruit particles for yeast to gather around, resulting in a clearer brew. 

Downsides: 

  • Processed juices may take longer to ferment in F2, leading to slower carbonation 
  • Some store-bought juices might introduce funky or off-flavours 
  • Certain brands or types of juice may even prevent carbonation altogether, so it’s important to experiment 

2. Strain Fruit Pulp Thoroughly 

If you prefer fresh fruit for flavouring, try straining out as much pulp as possible before bottling. The less pulp there is, the fewer particles the yeast has to latch onto, to form a baby SCOBY. 

3. Experiment with Straining Before Bottling 

You can also strain your kombucha before bottling it for second fermentation. This won’t eliminate the potential for baby SCOBYs forming altogether but it can help reduce the amount of yeast and fruit particles in the bottle. 

Why Do Store-Bought Kombucha Brands Not Have Baby SCOBYs? 

Many commercial kombucha producers use methods like pasteurisation or yeast inhibitors to stop fermentation before bottling. While these bottles may be labelled as “raw” or “natural”, these claims aren’t regulated, so it’s possible that they’ve taken steps to prevent further fermentation. 

In contrast, your homemade kombucha is a living, unpasteurised product. The formation of baby SCOBYs is a natural sign that your kombucha is alive and fermenting! 

What to Do With Baby SCOBYs

If you’re not interested in drinking the baby SCOBYs, there are a few ways to use or discard them: 

  • Compost them: They’re organic material and break down nicely in compost. 
  • Feed them to pets: Some homebrewers give their baby SCOBYs to pets like chicken or dogs, but make sure you haven’t flavoured your kombucha with anything harmful to animals (like grapes or citrus). 
  • Discard them: Since baby SCOBYs are too small to reuse for brewing, you can safely discard them if they aren’t of use. 

Conclusion 

Whether you choose to strain your kombucha or embrace the baby SCOBYs, it’s all about personal preference. If you love a smooth, pulp-free drink, strain your kombucha before pouring. If you’re not bothered by a bit of texture, feel free to gulp it down. Either way, these SCOBYs are a normal, healthy part of the kombucha-making process!