Small scoby growing during 2nd ferment

[Guest guest]

I used to leave my bottles outside the fridge for about a week during the 2nd

ferment, but after the warnings of explosions I've been putting them in the

fridge after 2 days. However a strange thing is happening, a film (beginning of

a scoby) is showing in my bottles. I don't mind, but my son is the one that get

it all the time & I'm afraid it would turn him against the KT. Any ideas,

suggestions? Any help will be appreciated

Elena

Sent from my iPhone

> Yes Jaxi, it is exactly like a continuous fermentation. . .mine has been

> going about 3 years now. It's beginning to look really yucky, so when it

> cools down some, I plan to clean it out, boil it out, and start over. I'll

> save the vinegar mothers and a little of the really tart vinegar as good

> starters. I have been fermenting so many different things in that room for

> a long time now, so there is a very rich microbrial ambiance that

> contributes to the uniquiness of KT, Kefirs, Sourdoughs, Dosas, vinegars,

> and various remedies. I have some really ancient scoby hotels that probably

> need the same treatment. But it pains me to let them go. Norma Pirie

>

>