If your SCOBY (Symbiotic Culture of Bacteria and Yeast) drops to the bottom of your kombucha jar, it’s usually not a cause for concern. It may sink for the following reasons:

New Batch / Freshly Added SCOBY

If you’ve just started a new batch or transferred a SCOBY to fresh tea, it often sinks because it’s adjusting to the environment. Over time, it may float back up.

Temperature Changes

If the tea is colder than the SCOBY, it might sink at first. Once fermentation starts, the gases produced by the yeast may lift it.

New SCOBY vs. Old SCOBY

Sometimes, the original (mother) SCOBY sinks while a new baby SCOBY forms at the top. This is normal and a good sign of fermentation.

Lack of Carbonation

If the yeast is not producing enough CO₂, the SCOBY won’t have enough buoyancy to stay afloat.

Weaker or Older SCOBY

An older SCOBY may not be as active and could remain at the bottom. As long as you still see a new SCOBY forming on the surface, your brew is healthy.

What to Do?

• Nothing, if everything else looks good (no mould, normal fermentation bubbles, slightly tangy smell).
• If fermentation seems sluggish, try keeping your jar at a stable warm temperature (75-85°F / 24-29°C).
• If you’re unsure, taste-test after 7-10 days to check if fermentation is progressing.

A sinking SCOBY is not usually a problem—it’s just adjusting! Keep an eye on the formation of a new baby SCOBY on the surface.