What You Need to Know
The SCOBY metabolizes sucrose into glucose/fructose via invertase, then produces ethanol (yeast) and acetic/gluconic acids (bacteria). Key compounds include acetic acid (0.5–1.1%), gluconic acid (0.2–0.6%), and ethanol (0.5–1.5%).
Creates a tart, effervescent drink with apple cider-like acidity. Used as a probiotic beverage, cocktail mixer, or vinegar substitute. Secondary fermentation with fruit adds carbonation and flavor complexity.
Key Parameters
Temperature
°C - °C
Time
10–14 days
7 days - 30 days
Equipment
Glass vessel (no metal)Breathable cover (cloth/paper)Rubber bandStainless steel strainer
Steps
- 1.
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The Science
Primary Reaction
Oxidative fermentation of glucose