IS THIS MOLD?? First time HELP
- Thread starter Vanbucha
- Start date
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I don't see mold- but a better picture of those patches on the top of the screen would help. Mold tends to be white or even green, and fuzzy, and if it is mold it needs to be tossed. The big center white blob looks like a healthy SCOBY.
I would take a very clean straw, push the SCOBY aside, and put the straw in. Put your finger over the top, to take a sample, and then put it in a glass and take a taste. If it's still a bit sweet, it's not done. If it's tart and not sweet, it's done and you can bottle it and start a new batch.
100% of my brews have the scoby completely seal against the walls of the fermenter. What is your temp? By day 11 it should be all the way across. The micro form the scoby and they do better at 74* to 86* , I prefer the flavor of a longer ferment at 74*. I let mine start at ~68* for the first 2 days to kick start the yeast and keep the micro down. Also I've seen this if not given enough breathing room or too tight a cover,you only need to keep out dust and fruit flies. If those tiny ones don't have fuzz,then I like the tiny baby scobys.
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