Freshly harvest kombucha SCOBY. While quite thick now, it will lose most of this mass over the next week or two through evaporation.

Natural SCOBY above, about 1 week dry and allowed to twist naturally.

Lower sample is 1-2 days old.

SCOBY feeds on sugar and caffeine from tea

The underside of the SCOBY. The smooth side is the part touching air while growing, and this part is the area touching the liquid.

Young SCOBY is clear. At this stage, the SCOBY will dry like an onion skin.

SCOBY will drape and form over almost any shape, and its shrinkage will create a good fit. However, mold release is needed on many objects.

If disturbed and liquid gets on top of the SCOBY, then it will form another layer on top of that new liquid.

Dried on flat non-porous surface, pinned to wall

SCOBY from industrial production. I believe the holes are from oxygen piped in from below.

Industrial SCOBY mixed with homebrew jar SCOBY