Re: Re: Mold on second ferment

[Guest guest]

I would second that question. I have had mold grow on maple syrup kept at room

temp.

Modiste

________________________________

To: original_kombucha

Sent: Saturday, April 28, 2012 3:41 AM

Subject: Re: Mold on second ferment

 

my scobys often start out as white islands. but, yeah, if it's fuzzy, chuck it.

i always thought after the primary fermentation the kt is acidic enough to take

care of itself. was your maple syrup freshly opened?

>

> So, I stepped out of my comfort zone & decided to do a second ferment on

> my booch. Last one turned out great! This one appears to have grown several

island fuzzyish things. I do not remember the last one having these when I used

the coconut water. I think this time I just added organic maple sugar straight

to the bottle.

> I would take a picture but, my camera is broken (of course). Any advice or

experience would be greatly appreciated!

> Sheila

>

[Guest guest]

yes I have not chucked it quite yet...just seems unlikely that a second

ferment would do that? I just thought it might be possible since I added

the organic maple sugar?

It doesn't look like mold...again more of a tannish color that is almost

frothy looking.

will take another day or so and possible pic.

Thanks to all with suggestions/opinions.Sheila

> **

>

>

> If you haven't chucked your KT yet, make sure it isn't just bubbly. My

> secondary ferment bottles develop a little baby scoby that is kind of

> bubbly and could possibly be described as " fuzzy " , although certainly not

> dry and powdery as mold would be.

>

> in Texas

>

>

>

> > >

> > > So, I stepped out of my comfort zone & decided to do a second ferment

> on

> > > my booch. Last one turned out great! This one appears to have grown

> several island fuzzyish things. I do not remember the last one having these

> when I used the coconut water. I think this time I just added organic maple

> sugar straight to the bottle.

> > > I would take a picture but, my camera is broken (of course). Any

> advice or experience would be greatly appreciated!

> > > Sheila

> > >

> >

>

>

>

[Guest guest]

Hi Sheila, i think you need to be careful using maple sugar in a second ferment.

The new sugar is feeding the yeast which generates co2. Some people do this to

increase fiz, but if you do too much you'll loose a lot of booch when you open

the bottles and pressure can even build up to the point that bottles explode

which might be hazardous. BTW, KT bubbles are really small and sometimes look

kinda fuzzy. Leave it in the fridge for a few days and see how it develops. If

it's mold it will smell really bad. - Woody

> **

>

>

> If you haven't chucked your KT yet, make sure it isn't just bubbly. My

> secondary ferment bottles develop a little baby scoby that is kind of

> bubbly and could possibly be described as " fuzzy " , although certainly not

> dry and powdery as mold would be.

>

> in Texas

>

>

>

> > >

> > > So, I stepped out of my comfort zone & decided to do a second ferment

> on

> > > my booch. Last one turned out great! This one appears to have grown

> several island fuzzyish things. I do not remember the last one having these

> when I used the coconut water. I think this time I just added organic maple

> sugar straight to the bottle.

> > > I would take a picture but, my camera is broken (of course). Any

> advice or experience would be greatly appreciated!

> > > Sheila

> > >

> >

>

>

>

[Guest guest]

Thanks Woody! I will put in Fridge tonight and see how it smells in a

couple days:)

Think this is one experiment I will not try again!

On another topic I have done some great flavors with saffron & rose water

(separately). Very exotic flavor profiles.

Sheila

> **

>

>

> Hi Sheila, i think you need to be careful using maple sugar in a second

> ferment. The new sugar is feeding the yeast which generates co2. Some

> people do this to increase fiz, but if you do too much you'll loose a lot

> of booch when you open the bottles and pressure can even build up to the

> point that bottles explode which might be hazardous. BTW, KT bubbles are

> really small and sometimes look kinda fuzzy. Leave it in the fridge for a

> few days and see how it develops. If it's mold it will smell really bad. -

> Woody

>

>

>

> > **

>

>

> >

>

> >

>

> > If you haven't chucked your KT yet, make sure it isn't just bubbly. My

>

> > secondary ferment bottles develop a little baby scoby that is kind of

>

> > bubbly and could possibly be described as " fuzzy " , although certainly not

>

> > dry and powdery as mold would be.

>

> >

>

> > in Texas

>

> >

>

> >

>

> >

>

> > > >

>

> > > > So, I stepped out of my comfort zone & decided to do a second ferment

>

> > on

>

> > > > my booch. Last one turned out great! This one appears to have grown

>

> > several island fuzzyish things. I do not remember the last one having

> these

>

> > when I used the coconut water. I think this time I just added organic

> maple

>

> > sugar straight to the bottle.

>

> > > > I would take a picture but, my camera is broken (of course). Any

>

> > advice or experience would be greatly appreciated!

>

> > > > Sheila

>

> > > >

>

> > >

>

> >

>

> >

>

> >

>

>

[Guest guest]

Well Sheila, however it turns out you've learned something about kombucha

Please tell us more about rose water kombucha. I've seen rose water available

for cosmetics, but didn't know it could be for human consumption. Our favorite

flavor has rose petals in it. I'm experimenting with an extract from rose petals

made with KT. The saffron sounds very interesting too! - Woody

Subject: Re: Re: Mold on second ferment

To: original_kombucha

Date: Sunday, April 29, 2012, 6:26 PM

 

Thanks Woody! I will put in Fridge tonight and see how it smells in a

couple days:)

Think this is one experiment I will not try again!

On another topic I have done some great flavors with saffron & rose water

(separately). Very exotic flavor profiles.

Sheila

[Guest guest]

You can buy Rose Water in most Middle Eastern stores or online at Sadaf. It

is used for a lot of middle eastern desserts...

Make sure you get the Rose Water for consumption and not cosmetics...

As for saffron make sure you only use 1-2 strands unless you want an over

powering saffron flavor then add more.

I have also used a " Persian Tea " for a KT and that had a very distinct

flavor also. But, since it was not organic I did not want to compromise the

affects of KT or my scoby.

ANyhow, will report back on the maple one in a couple days.

Sheila

> **

>

>

> Well Sheila, however it turns out you've learned something about kombucha

> Please tell us more about rose water kombucha. I've seen rose water

> available for cosmetics, but didn't know it could be for human consumption.

> Our favorite flavor has rose petals in it. I'm experimenting with an

> extract from rose petals made with KT. The saffron sounds very interesting

> too! - Woody

>

>

>

>

>

> Subject: Re: Re: Mold on second ferment

> To: original_kombucha

> Date: Sunday, April 29, 2012, 6:26 PM

>

>

>

>

> Thanks Woody! I will put in Fridge tonight and see how it smells in a

>

> couple days:)

>

> Think this is one experiment I will not try again!

>

> On another topic I have done some great flavors with saffron & rose water

>

> (separately). Very exotic flavor profiles.

>

> Sheila

>

>

[Guest guest]

Well, here is the update on the Failed experiment with the second ferment...

It definitely was mold...when I opened it, the smell was awful! almost like

rotten eggs...so needless to say that is down the drain-literally!

thanks for all the help and tips!

Sheila

On Mon, Apr 30, 2012 at 9:12 AM, Sheila Guritz wrote:

> You can buy Rose Water in most Middle Eastern stores or online at Sadaf.

> It is used for a lot of middle eastern desserts...

> Make sure you get the Rose Water for consumption and not cosmetics...

> As for saffron make sure you only use 1-2 strands unless you want an over

> powering saffron flavor then add more.

> I have also used a " Persian Tea " for a KT and that had a very distinct

> flavor also. But, since it was not organic I did not want to compromise the

> affects of KT or my scoby.

> ANyhow, will report back on the maple one in a couple days.

> Sheila

>

>

>

>

>> **

>>

>>

>> Well Sheila, however it turns out you've learned something about kombucha

>> Please tell us more about rose water kombucha. I've seen rose water

>> available for cosmetics, but didn't know it could be for human consumption.

>> Our favorite flavor has rose petals in it. I'm experimenting with an

>> extract from rose petals made with KT. The saffron sounds very interesting

>> too! - Woody

>>

>>

>>

>>

>>

>> Subject: Re: Re: Mold on second ferment

>> To: original_kombucha

>> Date: Sunday, April 29, 2012, 6:26 PM

>>

>>

>>

>>

>> Thanks Woody! I will put in Fridge tonight and see how it smells in a

>>

>> couple days:)

>>

>> Think this is one experiment I will not try again!

>>

>> On another topic I have done some great flavors with saffron & rose water

>>

>> (separately). Very exotic flavor profiles.

>>

>> Sheila

>>

>>