New kid in class, have a question

[Guest guest]

Hello! I recently joined the list and was hoping to get some advice

from you guys. I live in Minnesota with my DH and 1 year old

daughter; lately we've been getting more into healthy eating and

traditional foods, and I'm having so much fun learning about

fermentation and stuff. It's kind of like being a kid again, with

science projects and experiments!

A few months ago I bottled my first batch of homemade kombucha for a

second ferment, which turned out beautifully btw, but then I went out

of town and needed to store the scoby. So I sealed it in a

tupperware container with about a cup of the liquid and put it in the

pantry.

Now, a few months later, I finally have time to start another batch

but I'm wondering if the scoby is ok. There doesn't seem to be as

much liquid left - the scoby is wet but I thought I had put more

liquid in with it. Also, the top is covered with a slimy white,

almost transparent white, substance almost the same thickness as the

scoby itself. On this white stuff are a handful of opaque little

white spots. I don't see anything that looks like mold (which I'm

thinking would be more blue or green). Does this sound normal? Any

red flags? Should I have kept it in the fridge instead of the pantry?

Just wanted to get some thoughts from more seasoned brewers before

continuing. Thanks for your time!

Alyssa

[Guest guest]

> ..... There doesn't seem to be as

> much liquid left - the scoby is wet but I thought I had put more

> liquid in with it. Also, the top is covered with a slimy white,

> almost transparent white, substance almost the same thickness as the

> scoby itself. On this white stuff are a handful of opaque little

> white spots.

> Does this sound normal?

Yes, Alyssa,

It does sound very normal! :-)

The white stuff on top is a new baby scoby forming on top of the old one.

All you have to do is make your sweet tea, cool it and plop your wonderful

double scoby in it. It will love to feed on the new sweet tea and make some

more great KT for you.

Pantry was by far the better choice than fridge, as fridge is really too

cold for the yeasts and bacteria which usually would take ages to spring

back into action after such a wintery period!

Wishing you all the best with your new brew,

Margret ;-) UK

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