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    The kombucha SCOBY is an incredibly hardy organism and can remain in stasis for long periods of time. As the kombucha ferments, the pH drops and turns into vinegar. This creates a very safe environment for the culture to rest in at room temperature. Just like the SCOBY Hotel, the most important part is to ensure there is enough liquid to cover the culture. You can neglect your brew in this state for about 3 months. Revive your brew by reserving a portion of your (now quite vinegary) fermented kombucha and a layer of your SCOBY and follow the Classic Kombucha recipe.