help, my SCOBY looks funny

[Guest guest]

OK, I made my first batch of KT from a couple of SCOBYs that I

created from GT Dave's plain kombucha tea. That first batch was

delicious!

I made another brew up, and the newly forming SCOBY looked like it

grew mold (circular patches that really did look moldy when I threw

it out). I carefully lifted it off and tossed it. Now I have a new

SCOBY on my brew (I think I started it around June 6) that isn't

moldy, but is lumpy and bumpy and bubbly looking. There are a few

bubbles around the edges as well, but no mold that I can see. I

tasted it this morning with a straw, and it tastes good, more tart

than my first batch.

After having read the faq page on mold, which said to toss the whole

thing, I'm wondering if I should. My original SCOBYs are in the

bottom of the brew and I didn't want to lose them.

Suggestions?

Oh, and another thing. The first brew that I decanted into a pitcher

got too tart and jelly-like, so I just forgot about it. It has a

beautiful SCOBY on top, and about a cup and a half of brew under it.

Shall I throw out the other brew and start fresh using this SCOBY?

I think that is what I should do, but I wanted your input, as well.

Thanks,

a

users.chariot.net.au/~dna/

[Guest guest]

In message <e73lth+f3a9eGroups> you wrote:

> Now I have a new

> SCOBY on my brew (I think I started it around June 6) that isn't

> moldy, but is lumpy and bumpy and bubbly looking.

Hi a,

The beauty or ugliness of a scoby has no bearing on the efficacy of the brew.

> bubbles around the edges as well, but no mold that I can see. I

> tasted it this morning with a straw, and it tastes good, more tart

> than my first batch.

> After having read the faq page on mold, which said to toss the whole

> thing, I'm wondering if I should. My original SCOBYs are in the

> bottom of the brew and I didn't want to lose them.

IMO, they should be fine anyway, and so is obviously the bumpy one on top,

as there are no indications of mold. Mold is airborne and will sometimes

settle on the uppermost scoby. When this, the seat of the infection is

removed, the brew (if sufficiently acidic, will be alright.

> Oh, and another thing. The first brew that I decanted into a pitcher

> got too tart and jelly-like, so I just forgot about it. It has a

> beautiful SCOBY on top, and about a cup and a half of brew under it.

There is your ideal starter.

I should use this for a second brew, but if you do not want 2 brews,

use it as a starter pot: Keep adding a bit of freshly brewed KT to it

and use your starter liquid from this very acidic pot. You should never

have any mold problems again.

For good measure, you could even spoon several tbsps of your very acidic

KT over the brew you have doubts about. This would give it extra

protective acidity and keep the dreaded mold away.

With best wishes and blessings,

Margret (UK)

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