About Scoby & Spout

Who writes this

Scoby & Spout is written by Scooter M., an enthusiast. That word is doing real work here, so it is worth being precise about it: it means someone genuinely interested in this, who reads the manufacturers' documentation, compiles the published specifications, does the arithmetic and writes down what the numbers actually imply. It does not mean a credential, a laboratory, or years behind a fermentation vessel.

We are not microbiologists, food scientists, dietitians or physicians, and nothing here is health advice. Kombucha is a food-safety-adjacent topic and there are places where the honest answer is "ask someone qualified". Where that is the case, this site says so rather than reaching for authority it does not have.

What we actually do

There are 24 products in this site's registry and 41 content pages built on top of them. For every product, the process is the same:

• Find what the maker publishes — dimensions, materials, grades, ratings, capacities — and record it verbatim rather than paraphrased.
• Attach the source document to the product, so any figure on this site can be traced back to where it came from and the date it was read.
• Write down, explicitly, where a number does not exist. Mouth diameter on brewing jars is the usual gap, and it is the measurement a continuous-brew buyer most needs. We say "not published" rather than estimating.
• Score against a published, weighted rubric that you can recompute on a calculator.

What we never do

• Claim to have tested something we have not. No "in our testing", no test lab, no six months of continuous brewing that never happened.
• Invent a price. Prices render only from a live data layer and expire after 48 hours. When there is no live price, the button says "check price" and no number appears anywhere on the page.
• Publish a review or a rating we did not earn. There are no testimonials on this site, and there is no aggregate rating in our structured data, because there is nothing real to put in one.
• Sell a ranking. No paid placement, no sponsored reviews, no free products in exchange for coverage.

What the site covers

Kombucha, jun, water kefir, milk kefir, ginger bug and tepache — the drinks, and the gear that makes them.

Deliberately out of scope: vegetable ferments. Crocks, fermentation weights and airlock lids for sauerkraut and kimchi are genuinely adjacent and they serve a different person. Keeping the scope to drinks is what lets every page here go deeper rather than wider.

Who publishes it

Scoby & Spout is published by Slate Mill Group. It is funded by affiliate commission — when you buy through a link here we may earn a commission at no extra cost to you. The full arrangement is on the affiliate disclosure page, and the standards we hold ourselves to are on the editorial policy page.

Corrections

If a specification on this site is wrong, we want to know, and a correction is the single most useful message we receive. Send it to info@scobyandspout.com or through the contact form. A link to the maker's published figure makes it a five-minute fix.