is this mold on my kombucha tea - pics

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

zacksnow607

New Member
Joined
May 27, 2016
Messages
2
Reaction score
0
I have a fermentation jar, Cleaned it out with apple cider vinegar and warm water before adding my tea and sugar. waited for the tea to come to room temp and added scoby with the starter liquid. followed everything by text book. its in a room temp area with little to no light hitting it. on top i have a napkin with a rubber band around it. its been 7 days and i have this greenish brown snotty thing on the side and a hazy white cloud on top of the kombucha and scoby. theres two tiny specs of greenish white on the top of the white glaze stuff too. heres some pics. is this mold? please help!
glaze.jpg

snot.jpg
 
OP
Z

zacksnow607

New Member
Joined
May 27, 2016
Messages
2
Reaction score
0
Awesome i got a little worried. Thanks so much for the quick answers and is this foggy white circle forming a baby scoby?
 

WarmGas

Well-Known Member
Joined
Apr 6, 2016
Messages
80
Reaction score
18
Location
Auckland
A new scoby is formed from the mother and will grow in size until it covers the surface area of the container it is in. It looks scary as sh%t but the liquid underneath is good!
 

snarf

Well-Known Member
Joined
Oct 20, 2013
Messages
175
Reaction score
25
I don't see any mold. Exactly where is it supposed to be??
 

CrewDog

Member
Joined
Apr 1, 2016
Messages
16
Reaction score
9
Location
Spokane
It was just the little round spots. Besides being round, it didn't look like mold to me. Regardless the wife is having me make another one. ..
 

simonmcconico

Member
Joined
Feb 12, 2013
Messages
12
Reaction score
0
Scobys grow at different rates. One of the reasons you use starter liquid is to drop the ph of the tea to a safe level. Just like in sauerkraut or fermented foods, once the ph drops, mold and bad bacteria generally can't grow.
 

WarmGas

Well-Known Member
Joined
Apr 6, 2016
Messages
80
Reaction score
18
Location
Auckland
Scobys grow at different rates. One of the reasons you use starter liquid is to drop the ph of the tea to a safe level. Just like in sauerkraut or fermented foods, once the ph drops, mold and bad bacteria generally can't grow.
I just tested my kombucha with my new handy pH meter and it came out at 3.0. This is the same pH level as vinegar and is fairly acidic (beer is usually in the high 4s). The interesting thing, though is it doesn't taste sour but a little sweet with some light carbonation, almost like apple juice. Amazing stuff.
 

Latest posts

Top