Guest guest Posted April 12, 2011 Report Share Posted April 12, 2011 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 ;-) -- +------------------ Minstrel@... --------------------+ http://bavarianminstrel.wordpress.com http://www.hebrew4christians.com/index.html creation.com Jesus: I Am the Way, the Truth and the Life. No-one comes to the Father except through Me. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2011 Report Share Posted April 12, 2011 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 > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2011 Report Share Posted June 17, 2011 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? > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2011 Report Share Posted June 17, 2011 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? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2011 Report Share Posted June 18, 2011 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2012 Report Share Posted February 8, 2012 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, Quote Link to comment Share on other sites More sharing options...
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