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How To Identify And Handle Kombucha Scoby Mold

January 7, 2023by kombucha0

Mold – let’s discuss it. Everyone is worried about growing it on the SCOBY. The truth is that when we first began making our Kombucha, we were also afraid! We learned that it is tough to get the mold to develop. We’ve found that it’s a scarce issue. Most people think mold is yeast, which is crucial for brewing. The symbiotic nature of Kombucha protects your kombucha scoby mold by creating an environment that is too acidic for other microbes to survive within! In this article, we’ll guide you through finding out if your Kombucha has become damp. Let’s get started.

How to recognize mold

First of all, Keep at peace.

The blog for homebrewing Kombuchee states that most new beer makers tend to focus on the worst-case scenario when they observe their kombucha fermentation. Even when it’s completely healthy, the formation of SCOBY can be ugly. It’s a dark, discolored, viscous substance that begins to form clumps on the surface of the Kombucha. It’s only natural to doubt that the process is running smoothly. Kahm carbonation bubbles and yeast are other typical features in the Kombucha’s surface, which are alarming at first sight. You can rest assured that these phenomena are not unusual.

The most significant distinction between SCOBY and the molds is their fuzz. Brew Buch reports that spots of mold on the surface of the SCOBY appear dry or fuzzy. They also appear in a concentric circle in various vibrant hues: black, white blue, red or. Because most molds require oxygen for survival, the processes are visible outside the Kombucha and not submerged within the liquid. If your kombucha scoby mold displays any of these symptoms, it could suffer from mold.

How do I Prevent Kombucha Mold?

The significant aspect of mold is with the proper preventative measures, we can nearly always prevent the growth of mildew from happening.

If you’ve encountered problems with moldy Kombucha previously, This list of suggestions below can keep it from growing shortly.

Keep Your Brewing Kombucha at The Right Temperature!

If the Kombucha you drink isn’t kept at or above 65 degrees Fahrenheit (18 degrees Celsius), It is likely to be contaminated by mold on scooby. The reason for this is that low temperatures cause a slowing of the fermentation process and cause the bacteria that live inside the booch to be inactive. If the bacteria in your booch aren’t active and the brew isn’t fermenting, there’s no acidity to stop mold or other harmful microorganisms from forming.

The ideal temperature for keeping your kombucha bottle within is 75-85 degrees Fahrenheit (23-29 degrees Celsius). It’s generally effortless to maintain this range in summer months; however, “winter is coming,” and when your kitchen isn’t heated enough, your homemade booch may have some issues.

Use Enough Starter Tea.

The starter tea’s purpose is to provide our brew with acidity before it starts. If we don’t make good starter tea, we’ll have the same issue that we face when our brew is too cold, which is a lower acidity, which means no protection from mold growth.

We suggest using two cups of tea starter for each gallon of Kombucha. If this is your first time brewing and you purchased a SCOBY online, take all the starter tea that comes in, and you’ll be good to go.

Final Thoughts on kombucha scoby mold 

Although it is rare for mold to develop in making Kombucha, it’s something to watch out for.

If you maintain the acidity level of the drink in the upper range, store it at an appropriate temperature and utilize the proper ingredients, you should avoid mold problems in your Kombucha.

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