A scoby in the brewing solution can sink, float, or hover. Often it will produce strings of yeast that hang down into the solution. A new, developing scoby baby will expand to fill the surface of the brewing container.
It can be smooth or lumpy, and even have dry patches. A moldy or dead scoby is quite distinctive, and there is no mistaking it when you see it. The mold will be white or colorful, fuzzy and dry. The next couple of days, my husband was not encouraged. After 20 years of brewing his own beer and wine, and plenty of experience in using other food preservation fermentation techniques, he noted that there were still no bubbles rising to the top of the fermentation vessel.
And waited. I was elated. For the new brewer, this can be confusing. A SCOBY can have streaks of brown or black on it — this is just leftover remnants of tea from the last brew.
And mold does NOT look like leftover tea bits. It might float at the top of the brewing vessel. It might sink to the bottom. Are you using flip-top glass bottles? I am new to this. What do I do!?!? I would recommend ordering our SCOBY and following our directions or finding another reputable company. Hi, I left some kombucha unattended for months.
It has a super thick large layer of white fuzz on top which I assume is bad mold, but I have 2 or 3 large scobys at the bottom. Can I save the scobys or should I discard everything? I had a large Scoby with holes all around. There was no mold but it looked odd.
It was ten days. I figured it was huge bursted bubbles. However, when making more, I broke the scoby into large pieces and put into five new jars of tea. Do I need to use a whole scoby. I was trying to start new batches and this seemed ok to do. Also, I initially took a short cut and used ready made kombucha to start this particular scoby.
With this second batch, I used white sugar forgetting I used cane sugar for my first ever batch. They are one day old. Hi There, I fermented my first batch of black tea kombucha.
After 20 days, I removed the scooby and put the kombucha in a bottle with a screw cap and added pieces of ginger to it and left it to flavour for 7 days. Now I see that a full-grown new scooby is formed. Its firm, layered and white in colour just like in the 9th picture. The drink tastes good. Is that considered to be a good ginger kombucha? Can I use the newly formed scooby for the new batches? I have a new batch of Kombucha. It is day Using a flash light and looking through the jar, I can see what looks like veils in the brew.
Some are from the bottom going to close to the bottom of the scoby. Some look like a mass of clouds getting near the bottom of the Scoby. It looks like it is white. There are some bubbles on the side of the jar and somewhere else under the scoby. Some but not much. So I am wondering if the veils are yeast particules or some bacteria. After some times, all of it goes up.
Again I am wondering if I should stop the fermentation process and start a new batch before having a too big yeast population, if it is not done already. Thanks , Sylvie. Hi Sylvie, Thanks for commenting! Please note this may mean longer fermentation times since lower temperatures slow down fermentation. I hope this helps! Best of luck. There dosent seem to be any mold eaither.
Hi Sydney, Thanks for commenting! It sounds like your brew may just be fermenting very fast. This is not an issue unless it is too tart for your taste preferences. You can certainly go ahead and bottle when this happens. If this is happening regularly, you may want to reduce your primary fermentation time. It sounds like you may have overly abundant yeasts, which would reduce the sugar content faster. My brew is forming a new looks like scooby i have never seen before.
It looks like little withe lumps mostly separated. Consistenculy like eggwhite, not thick yet. The scooby is half way floating in the jar, is heavy. I dont know if the batch is healthy and lack something or if is unhealthy. I used about 1cup greentea leaves, 4l water, half dl cup sugar per liter of water. Hi Paula, When in doubt, extra time is your best friend! I would recommend leaving your brew undisturbed in a dark space for at least 5 days, then checking on it.
Hi Hannah, The bubbles are normal, but blue bubbles are certainly strange. This could be a result of the type of tea you used assuming you did not use standard black tea.
I had some loose leaf tea that I used for my last batch, and I tried to strain it before I poured it into the brewing jar. This picture shows new layers of healthy baby scoby attached to very old layers of a mother scoby. The mother scoby is VERY dark brown, this happens over time and is normal, and the baby is creamy white. If tugged gently the old mother will fall free of the baby scoby. Once a scoby has turned this very dark brown it is old and can no longer brew this can take 6 months to 1 year.
It is good housekeeping to remove old bits of scoby like the very dark brown bits from your scoby every now and again, if they do not simply fall off with a gentle tug, they can be cut off using a plastic Knife. In this picture you can see that the scoby has formed patchy and in the old scoby and new have merged together, it looks messy but healthy and all normal.
This photo shows a new baby scoby growing on the surface of the brew with some air pockets and yeast chains. It looks a bit gunky but again is completely normal. Baby scobies don't always grow in neat pancake layers on the surface although sometime they do.
0コメント