How do I grow my own concentrated probiotics with Tibicos:ins?

A hydrated Tibicos:In grows concentrated probiotics in any liquid that includes cane sugar or fruit sugar.
Keep the sugar-liquid and Tibicos:In in a sealed bottle at a temperature between 70F and 90F for 24 to 36 hours (for volumes greater than 2 liters, the time may take longer). The darker and warmer the environment is, the faster the fermentation process happens within the bottle. If the fermentation is successful, there will be an obvious pressure release when the bottle is opened. The pressure build up is from the natural carbonation that occurs while your probiotics grow. For best taste, chill the tibicos ferment in the refrigerator before consuming it.

How do I know I am using Tibicos:ins correctly?

The best indication of success is the build-up of natural carbonation -which only occurs when the ferment happens within a sealed bottle. Probiotics can grow in sugar-liquid even if the bottle is not sealed, but the results are much less satisfying to consume.
The only true way to mess up growing tibicos SCOBY is to wash or throw away the tibicos SCOBY or Tibicos:ins.

How do I store Tibicos:ins when not fermenting with them?

Tibicos:ins are best stored in a jar with a bit of sugar-liquid in a refrigerator. Tibicos SCOBY rests below 60F which means it is not consuming sugar or producing probiotics. Freezing temperatures do destroy the tibicos microbiome so the freezer is not a recommended storage space.

Why is my tibicos ferment not working?

Every fermentation environment is a bit different. If you have made sure your bottle is sealed and your Tibicos:In is hydrated, but are not experiencing a natural carbonation build up, then you have to look at the temperature. Even if you think your ferment is in a warm enough place, if there is not natural carbonation, try to find a warmer place or add an additional heat source. There are radiant heating devices specialized for fermentations that wrap around bottles. Setting bottles on any heating pad set at 100F will keep the temperature of liquid-sugar in the right range for fermentation, especially if the surrounding air temperature is below 70F.

If you are sure the ferment temperature is warm enough then check your liquid-sugar for preservatives (the presence of preservatives can add days to the time it takes to ferment), and if you are still struggling then feel free to use the contact form on this website to reach out for some help.