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Beet Kvass 2nd time around

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in Health, Medicine and Natural Healing 03

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I'm currently fermenting my second batch of beet kvass using the same beet

chunks and remainder juice from the 1st batch. It has grown a white mould on

the surface. I know everyone just says skim off. But why has it happened this

time and not when I make it up fresh? Is there a way to prevent this? When the

liquid level got low in the first batch, I just topped it up with water. Should

I have added more salt or something?

TIA,

Filippa

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