December 13, 2016 1 min read 0 Comments

Are SCOBY hotels taking up all of your counter space? If you're an avid Kombucha maker, you likely have accumulated dozens of extra Kombucha mothers. Gifting them to friends is a great way to reduce your collection, but that only takes care of a couple. At Masontops, we love hearing about our customers using our Pickle Pipes for the second fermentation, but a lot of them mention they're looking for alternate uses for their SCOBYs. What's a fermenter to do? Eat them (really).

It would be tough to find something less appetizing than an active SCOBY: jelly, slimy and an off-putting shade of brown, pretty much everything about them screams "don't eat me!" Bake or dehydrate them though, and your left with a rich, amber candy delight. 

We found a great recipe for Apple Pie Kombucha SCOBY candy from Yum Universe


  • 2 SCOBYs with 1/2" thickness and 7" diameters
  • 1/2 cup maple syrup
  • 1/4 cup sucanat 
  • 3/4 tsp salt 
  • 1 red apple 
  • 2 cups water
  • 1/2 cup orange juice 
  • 2 cardamom pods or 1/4 tsp ground 
  • 1/4 tsp ground cinnamon 
  • 1/2 tsp vanilla extract


  • Oven or dehydrator 
  • Glass baking dish 

For the full instructions on how to make these delicious treats, head on over to Yum Universe. Once you've made your candies, we recommend wrapping them and storing them in a Mason jar with Timber Tops for an eye-catching presentation. 

Kombucha is a delicious fermented beverage that has gained huge popularity in the past year. If you make your own Kombucha, let us know if you follow through with a second fermentation and what your preferred method is.