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In message <02283274C9CB427B893959991ED71A6A@KrisPC> you wrote:

> A friend just tried her first brew and it has got mold. What causes this

> and if I give her a new scoby what can I suggest she do differently.

Hi Kris, so many first time brewers throw away their brews because they

mistakenly take the ooglies on their scobys for mold because of fears, and

lack of experience.

Did she have the fuzzy mold filaments presenting on the scobys?

The ooglies do look ugly, but slimy yeast strand areas with green/black/grey

tea pigment and are completely harmless.

The significant tell-tale sign of mold is fuzziness.

> She used a glass bowl and put it in her airing cupboard covered with a

> muslin cloth.

That should have been alright.

One good way of preventing mold spores taking a hold of Kombucha is to

add concentrated acidity to a new brew, especially over the exposed scoby

areas: either acidic KT from a previous brew (scoby hotel is brilliant!)

or distilled or pasteurised vinegar.

There are some pictures of ooglies on my site.

Forgot to say, mold mostly presents in circular blobs or rings and is fuzzy,

while ooglies are not fuzzy, but slimy and bitsy in appearance ....

http://www.therpc.f9.co.uk/family/scobygrow/home.html

Kombucha greetings without fuzz,

Margret ;-)

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+------------------ Minstrel@... --------------------+

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/index.html

creation.com

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No-one comes to the Father except through Me.

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Hi EveryOne,

If you would like to read an article about mold and what to do about it

http://users.bestweb.net/~om/~kombu/konnection/index.html

The sixth link from the top is the article about mold, there are many other

interesting articles there as well.

http://users.bestweb.net/~om/~kombu/konnection/index.html

Peace, Love and Harmony,

Bev

>

> A friend just tried her first brew and it has got mold. What causes this and

if I give her a new scoby what can I suggest she do differently.

>

> She used a glass bowl and put it in her airing cupboard covered with a muslin

cloth.

>

> Thanks

>

> Kris

>

>

>

>

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  • 2 months later...
Guest guest

Good luck in Missouri. I haven't been able to find one for free in over a

month. I just started to grow my first SCOBY by using a bottle of GT natural

KT. I hope that within a few weeks I have my new mother to start brewing

with. All I keep hearing is clean, clean clean. everything has to be right

to make this drink. Good luck w/ your search. Keep me posted and I will do

the same.

in O;Fallon MO

On Fri, Jun 17, 2011 at 8:31 AM, missourinaturegirl <

missourinaturegirl@...> wrote:

> **

>

>

> i keep reusing refrigerated mother and am getting mold in my kombucha.

> where do i get a new starter?

>

>

>

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You shouldn't be refrigerating the mother, maybe that's why you are getting the

mold?  

 

--Bettina, bettina@...

Against animal cruelty?  Check out www.acinvestigations.org

“First they ignore you, then they laugh at you, then they fight you, then you

win.†--Gandhi

________________________________

To: original_kombucha

Sent: Friday, June 17, 2011 6:31 AM

Subject: mold

 

i keep reusing refrigerated mother and am getting mold in my kombucha. where do

i get a new starter?

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In message you wrote:

> You shouldn't be refrigerating the mother, maybe that's why you are

> getting the mold?

Strangely enough, Bettina, I believe there may be a connection between

refrigeration and disabling the acidity in Kombucha ... the very thing

that keeps mold away.

As the cold slows down the bacteria and yeasts, they will not ferment and

produce a safe amount of acidity to combat mold.

I NEVER put my cultures in the fridge. It simply isn't necessary, as the

acidic KT, in which scoby floats, is its own preservative because of

its natural acidity. That's why fermented foods have a long shelf life.

Guess what? I never have mold on Kombucha - even in my peasant kitchen.

Blessings!

Margret:-)

--

+------------------ Minstrel@... --------------------+

http://www.therpc.f9.co.uk/family/scobygrow/home.html

creation.com

A truly happy person is one who can enjoy the scenery on a detour.

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  • 7 months later...

HI, my grains seem to culture very fast (12-16 hours. When I leave it more than

a day I get a fine white mold on top. I have rinsed them and started anew

several times. I can't find very much on the subject of mold on kefir.

Thanks,

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