kombucha virgin - first one not so good?

[sandstone]

First time. I tried making a scoby, but does this look like a bad mold problem to you? I don't really know what it should look like. It's been a few weeks, it's maybe 6 1/2 inch diameter and smells like kombucha. Looks really gross though. Should I throw this out?

Because I have a large container, I doubled the recipe from this website: http://www.thekitchn.com/how-to-make-your-own-kombucha-scoby-cooking-lessons-from-the-kitchn-202596

 

[hunter_le five]

Hard to tell for sure from the pics, but I don't think that's mold. Mine gets little brown stringy bits on it. Probably fine.

 

[snarf]

Looks fine to me, I don't see any mold.

 

[Mainer]

Scoby's just weird, man. If you google scoby, the healthy ones you get look pretty much like yours. Scoby gonna scoby.

 

[Mainer]

Here's a photo from online of moldy scoby. Green, fuzzy... not at all like what you've got.

If it gets hairy, start to worry. Til then...

 

[sandstone]

Thanks! I'm tasting it for the first time now. This one was started with some KT's. Tastes strong. Smells very vinegary although I never added vinegar
Starting a second brew with a scoby ordered online from amazon. Looking forward to seeing what differences there are

 

[simonmcconico]

If this is the first scoby you've started from this culture I wouldn't be concerned especially because of the wide surface area. Carbonation sometimes gets caught as the scoby forms and causes uneven density in e coloration.

 

[WarmGas]

I'm brewing Kombucha now too. Scobies are, shall we be honest, gross. In fact, I hide it from my kids so they won't be afraid to drink the stuff. I had mold on my first scoby due to a too weak tea mixture and low temperatures. Your scoby is fine. Mold will be hairy and only on the surface. That brown yuck stuff is just yeast.

I have 10 gallons of the stuff (in two separate stainless steel FVs) fermenting away now. Plan on bottling, or even kegging and giving it away. I think it's like making beer but grosser, easier and faster. Relax and be sure to start tasting it after 7 days or so until the flavor/acidity is where you like it.