Clear slimey blobs in my booch? Is this normal?

[Old_Raspy]

So I recently bottled my first batch of booch. I wanted a secondary fermentation, so I put pieces of ginger in the bottom of each jar and poured the tea over the top. I waited a few days, then refrigerated. The tea tastes great, but I've noticed little colorless blobs hovering around the ginger. There is one in each jar. Logic tells me that this is a baby scoby, but I'm not sure. They are very slimey, and the fact that they are colorless has me curious. I dont mind yeast and sediment in my tea, but it's off putting have these snot like blobs slide into my mouth when I'm drinking. Any ideas on what they might be, or if i could somehow strain them out?

 

[Sajbrewer]

I'm guessing either baby SCOBY or maybe "spent" yeast? The fact it's around the ginger makes me think spent yeast that's eaten the sugar maybe? I'm still a bit of a newbie at all this, so I'm just guessing really.

 

[Calder]

I'vs started to pour my kombucha thru a tea strainer when I pour it from the bottle. That way any baby scobys don't make it to the glass. Don't really like it in there. Might work to keep whatever this is out of the glass.

 

[Sajbrewer]

Do you ever buy GT's brand in stores? They always have some SCOBYs and other "bits". I don't mind it and makes me feel OK about having it in my homemade bottles. But if I were sharing it with guests or friends (especially if I'm introducing them to kombucha) I'd like strain it too.

 

[Sajbrewer]

Doing some research this monring on kombucha brewing and came across this that might help answer the question:
Q: For my second fermentation, I put fruit in with my kombucha and left the jars in teh refrigerator. Now there seems to be little cultures growing around the fruit. Shoudl i have taken the fruit out?
A: It's totally fine to leave the fruit in the bottles and place them in the refrigerator. It's very normal for new cultures to grow up during the second fermentation. That is all that yeast and bacteria goodness in the your kombucha continuing to ferment -- kombucha cultures will always continue to reproduce even in the cold temps of the refrigerator. That's the power of living cultures!

You can always strain out the fruit/tiny cultures should you wish. Some folks prefer to-- it just depends on what kind of texture you like.

Source: https://www.thekombuchashop.com/tea/