Yet another mold thread.

Rodjustice · Nov 30, 2013

Hello, short time looker and first time poster. About 4 days ago I made the attempt in growing my own SCOBY for the first time. I believe that it contains mold and there are a couple factors that I think contribute to this. I was not able to follow my starter tea to kombucha ratio due to a too small of container. I also have to keep my room temperature at 68 F. The rest of the household finds that a higher temp is too warm.

The potential mold is question is an orange, crusty looking substance. After reading a few articles on SCOBY mold, I'm pretty confident that this is indeed mold. I'm hoping someone with experience can give me some feedback before I throw it out. If posting this topic on here violates any rule that I haven't read. I'm sorry. If not, I appreciate anyone who gives me feedback.

Thanks,

snarf · Dec 1, 2013

To me it doesn't look like mold, but it's kind of hard to tell, because of the quality of the picture. Is it below or above the surface of the liquid? If it were mold it would be above and would look fuzzy.

However, there's a good rule when it comes to food safety: if in doubt, throw it out.

Rodjustice · Dec 1, 2013

I really appreciate your feedback. It is indeed on the surface. I can't give you its consistentcy as I haven't looked more closely. I apologize for the bad photo. Looks like I'm throwing it out and giving it a second try.
Thanks again.

kyt · Dec 3, 2013

Mold that forms on kombucha is typically blue or green, like what you would see on breads. I have not heard nor seen any orange mold on KT.
I suggest letting it ferment, if youbstill have it. Could be an illusion due to brown yeast being behind/inside creamy-yellow pellicle.

Rodjustice · Dec 8, 2013

Hello again. I decided to let the two SCOBYs sit for a few more days to see what would happen, as I wasn't completely sure the orange substance was mold. Its been a almost two weeks if I recall and I now have two half inch SCOBYs with a light orange tint to them. I believe the orange color is due to the stater tea I used which was a bottle of ginger kombucha. I'm planning on making my own tea soon and transferring the two SCOBYs too larger containers. I appreciate your input everyone. Without it I would of thrown the two out.

kyt · Dec 9, 2013

Glad to hear it!
In the future, do not use flavored kombucha for starter. Because now it will take many ferments before everything you produce stops tasting like ginger.
Also, certain adjuncts will effect your ability to produce good kombucha, ginger is one of them. It is antimicrobial and antifungal, both of which you need in primary. Primary should always be plain, with flavored adjuncts added to secondary.

Rodjustice · Dec 9, 2013

I appreciate the advice. Unfortunately my local store does not carry unflavored kombucha. If there is ever a chance I get to grab a bottle I'll make sure to do so. I should of known better to use the ginger flavored. Im very familiar of gingers properties, familiar enough to treat and ear infection with it. Ill be sure to be on the lookout for an unflavored kombucha. Thanks again.