During the fermentation process and even after bottling, the bacteria continue to flourish and produces a by-product of the fermentation. This gel-like mass of cellulose, often resembling a jellyfish, is completely harmless and can be consumed or discarded. This is what the small SCOBY “floaters” or “jellyfish” are that are seen in Kombucha. A scoby pellicle forming in the bottle is a sign of an authentic kombucha though will depend on the age of the batch. The older the batch is the more conditioned and sharper it will taste; newer batches still taste quite tea-like and need a bit of ageing like wine to develop the full taste and flavour.
Read more in-depth information about SCOBY pellicles forming in our true craft home-brew OMBucha® kombucha.