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Yeah, mold won't usually look like bubbles. I had this happen when I first started. I thought I was getting mold and it was actually bubbles getting trapped under the scoby that gave it that appearance.

I've been trying to make white wine vinegar. I followed a recipe that called for using Bragg's ACV with the Mother as the starter and after almost two months still have no MOV pellicle forming. Anyone have any thoughts on dropping one of my extra Kombucha Scoby's in the wine?:confused:

go buy a unflavored GT kombucha or equivalent and pout it into a clean mason jar and cover with a coffee filter. I made a number of really strong scoby's like this.

I think I had some bad tea bags. Each time I used them I got a moldy batch. I've now been using Jasmine green tea and everything is works flawlessly!!

I don't want to risk it, but do you think the mold could get to the sunken mother or is the risk that mold would stick to the sides of the container and come into contact with the mother when you take it out?

looks like scoby and white mold to me. So can I save the mother at the bottom after pouring off the mold and liquid?

Nothing wrong with drinking the mother right?

So this Mango black tea batch turned out great. I think my temps required me to let it sit a bit longer than 7 days, but it was good. Just not quite as sour as I would have like and the bottle conditioning is taking a bit longer too. But, I used the scoby from that batch to make a new batch of...

Thanks for the reply. I'm at four days and it appears that a scoby is forming so I'm hopeful!

i'm just doing my first batch of Kombucha, but have made lots of cider. this sounds like a solid recipe to me. I'will be following the thread. very interested to see how this turns out. I bet the fermentation is vigorous in this!! :rockin:

I just started my first ever Kumbucha brew from a SCOBY that I got off of Craigslist. Seems to be the right color and looked healthy though a bit thin. my real question is two: 1. I used this Tea as I thought it would be interesting and then after I had it done saw that using tea with other...

Thank you. that was my thought, but was the confirmation that I was looking for. :mug:

Well this is definitely instilling some hope for me. It's only been sitting for a day now. I did not add any campden. I'm gonna put it in the basement and let it sit and see what happens. I'll keep an eye and sample it in maybe a few months. So Here's one my question. I did get quite enough...

Thanks. I have a 1 gl batch of store bought juice mixed with the pulp of some morning juice that I made to drink that is fermenting like a champ! so I hope this will work too. didn't see that it should be any different, but didn't want to potentially make some sort of weird gasoline/vinegar...

Just got done putting the juice in the fermentor. I have brewed and made cider before, but never with fresh pressed juice. I thought Campden tabs would kill fermentation if used first. I was just going to let the wild yeast go nuts, but am nervous about the other bacteria. If I pitch Campden...

So I picked the apples off my neighbors tree and am taking a stab at making a batch of cider using the natural yeast on the fruit. I have cleaned the fruit, It was a little rough on the uncared for tree, but am getting a good amount of nice juice. I am making this very simple just to try it out...

I'm In!!

Of course, all this makes sense. i just need to be more careful when I'm bottling it to make sure that I don't disturb the sediment. Thanks everybody! :mug:

i am very new to this. I have my first batch of porter in secondary fermentation right now. My question is: I jostled my primary fermenter while racking it to the secondary resulting in excessive yeast being transferred. Is there any reason that i can't let it settle and then do it again to...

Hello, New to the forum and new to brewing. Have my first two batches of cider racked and first round of porter in Secondary. :ban::mug: