Moldy fruit help

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palmtrees

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Hey all, I have been brewing beer for a decade, and after switching to kegs this year, I decided I wanted some kombucha on tap. I made my first batch last month. The place I got my scoby from didn't send quite enough starter tea, so it took a few weeks for the batch to ferment out.

I finally pulled the scoby on Sunday and dropped in some diced strawberries for a secondary fermentation. I checked it last night and noticed a moldy spot on one of the berries that was poking above the liquid line. I scooped that out and then decided to just keg the kombucha. I siphoned from under the berries into the keg, pressurized it, and popped it in my keg fridge.

Is this batch safe to drink? I assume the mold was just because the berries were not fully submerged. But the mold had me a little freaked out. Anyone have an opinion?
 
I only add pasteurized juice for that reason.

I'd say... you'll be fine. What's the worst that could happen? I eat strawberries that are suspect all the time.

If your pH is low enough, it shouldn't survive.
 
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