Spontaneous scoby generation

[txbeek]

Has anyone tried to generate a scoby by leaving a batch of sweet tea exposed to airborne bacteria and yeast?

Would the tea need to be acidic to deter mold while creating a viable culture media? And would adding lemon juice provide that acidic environment?

How was the first scoby formed since no one had a starter scoby or KT to form a new one?

I have been pondering these questions and haven't found answers in the research I've done thus far. Just wondering if anyone who has been playing with KT for years has experimented and/or found sources to answer these questions.

I guess I just have a curious mind😋

 

[skadalajara]

My SWMBO makes lots of 1/2 gallon batches of various natural teas and herbal teas. If she forgets and leaves a batch on the stove too long, it develops a pellicle (sp?).
Yeast is present everywhere. Acetobacter and lactobacillus too.
Only way to find out is to try. :-D

 

[maffew222]

I have not tried it. I would guess that, yes, having an acidic environment would help prevent SOME molds and other nasties from growing, lemon juice or some vinegar would work. However, enterobacter and other really nasty things are also present in the air. Offhand I can't remember at what point that stuff will die so you'd need to look into that before tasting. As far as growing a SCOBY goes, I can't be certain either, you'll grow SOMETHING for sure. The idea behind a SCOBY, or a sourdough starter or any number of starters, is that it has been going for quite some time and is a fairly available thing to start with that already has the ideal traits. I know personally with something like this, the history might be there to research without having to experiment. At the very least, feel free to experiment even if you don't want to taste anything.