Re: Kombucha Age, Mold & more Questions

July 25, 2010

In message <i2f3fj+uamoeGroups> you wrote:

> My first question is how long can a SCOBY live in the Kombucha in the

> refrigerator? I have one that is about 1 year old. I recently made

> Kombucha and it got moldy. I've never had mold making Kombucha before.

Judy, I am not at all surprised you had mold=a failed batch with this poor

refrigeration scoby!

Fridge is never a good place for the Kombucha culture. It's microculture

of bacteria and yeast will at best go so dormant, i.e. into permanent

hibernation it will never come into brewing form again.

> Secondly, where do I get a new SCOBY if mine is too old?

If your scoby had been kept at room temperature in a glass container/

scoby hotel/starter pot with some KT liquid, you'd be talking: Happy

culture. The increasingly acidic KT in such a holding jar acts as good

preservative and anti-mold agent. It is best to add a little fresher KT or

cooled tea to the jar to counteract evaporation of the liquid and the

culture drying out.

Maybe the (silly) pulling off the shelves of commercial Kombucha will act

as a stimulant to brewing Kombucha yourselves. It is ridiculously cheap

compared with the stuff in the shops. Someone surely made a fat dime from

non-brewers. Now it's time to rejoice in our better financial status,

doing the brewing ourselves! ;-)

If you share your location, Judy, someone might pipe up who would be

willing to share a Kombucha culture with you!

Look into the Kombucha Files:

ee/ kombucha tea : Files

All the best with blessings,

Margret:-) Great Britain

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