Kombuchinism
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- Mar 8, 2017
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Could I save this scoby or toss it? I have a white mould in another jar too.
I took a ph reading on the strips and it was in the middle of 1 and 3. It may have been very warm in the room I moved it in another room that has a air conditioner. I may have managed to save jar#2 because whatever white mould like thing that appeared on day 2 are gone and another layer of scoby formed over it. There's a dark spot below the scoby but I'm not very sure if it's a mould, it may just be normal. I want to leave it there little longer than my usual 7 days to observe any new mould. I hope this jar makes it, would be dreadful to buy a scoby again.I'm curious. Was your fermenting brew acidic? Did you get a pH reading? From my limited experience the brew must be acidic (at least a pH 5) and keep the temperature above 70F.
I did have mould once and I believe it was a temperature problem when my brew fell below 70F for several days. Now I brew at 78-80F and it takes less than 7 days.
Paul
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