10/04/2026
What is that thing floating on top of your kombucha?
That soft, jelly like layer you sometimes see is called a pellicle.
It forms naturally during fermentation when acetic acid bacteria interact with oxygen, creating a cellulose layer at the surface.
A lot of people call it a SCOBY, but technically, that’s not quite right.
SCOBY stands for Symbiotic Culture Of Bacteria and Yeast, and it actually lives throughout the liquid — not just in that layer on top.
The pellicle is simply a byproduct of a healthy fermentation.
At Wild Barrel, we like to strain this out straight into the glass before drinking.
Not because it’s harmful, it’s completely safe, but because we prefer a clean, refined drinking experience (and it saves it ending up down your chin). 😊
If you ever come across it in raw kombucha, feel free to drink it… or not. It’s all part of the process.👍
