Scoby good or scoby bad...?

[lastbutnotyeast777]

The white, almost triangular, shaped pieces attached to mass are the original pieces harvested from a batch made last summer.
I kept the pieces in liquid, sealed in a glass jar, in a fridge for a year. I did NOT add sugar over time.
When I brewed this I opened the jar of scobys and it looked and smelled the same as it did when I put them in. I reluctantly used it thinking it may work. As you can see in the pics something definitely grew. Weather or not its healthy remains to be discussed...

Anybody have any input?

 

[Yooper]

The SCOBY itself looks fine- but those greenish blue spots in a couple of pictures look like mold in those photos.

 

[lastbutnotyeast777]

The SCOBY itself looks fine- but those greenish blue spots in a couple of pictures look like mold in those photos.

I'll double check but I believe those are the really thin spots in the scoby that appear that way because of the lighting

 

[TheGoatman]

SCOBY doesn't look great, but it doesn't look moldy. Easiest way to tell is make a new tester batch. If there's mold, you'll know for sure. That being said, I wouldn't think it's likely to still be viable after almost a year, but it'll only cost you a quarter worth of ingredients to find out.

For the record, it's not recommended to store your SCOBY in the fridge.

 

[lastbutnotyeast777]

Well if it wasn't viable then what is it that grew? The light colored slices in the 2nd, 3rd, 5th, 6th, and 7th are what I used to start it. Everything surrounding is what grew...

What do I need to do to make a "starter" batch?
Just like a cups worth of a new batch of tea? Use the new growth or old growth?

 

[Andy Sohoza]

Was wondering if this looks like mold?