Re: Keep getting mildew - help

[Guest guest]

In message <ee51l4+g13neGroups> you wrote:

> Here is a bit of history. I have received my first scooby about a

> month ago. I did it as per Don's directions (website) and I got

> mildew. I have tried three times to recover the scooby by each time

> mildew has come back - washed it and the like as well as all the

> containers and started fresh.

Arthur, I wonder what you mean by 'mildew'?

If you mean mold, it is only mold if it is fuzzy (magnifying glass).

Most of the time these ugly, slimy stringy or patchy bits on the

culture are yeasty bits. They often give rise o great concerns that it

might be the dreaded mold.

Have a look also at these pictures, Arthur.

They can help to make a correct diagnosis:

http://www.happyherbalist.com/pictures.htm

BTW, it is never a good idea to wash any culture in water.

If you feel you have to, add at least also some distilled vinegar to

the water not to upset the protective acidity of the culture.

Looking at your report I get the feeling that it is very important

to leave your brew in peace once you have started it.

Kombucha is well able to look after itself. It is a robust creature!

Too much fussing is counter-productive.

You need to relax and let the culture do its own thing.

At the end of the brewing process you will truly see whether you

have real KT. A moldy brew never smells or looks right. So, you

will know, no deed to fear.

> But, I wouldn't

> imagine that it is necessary and I don't even know if it's good for

> ones health to be adding vinegar to the brew on an ongoing basis.

Vinegar is also good for your health (some people drink it mixed with

honey and hot water), but, indeed, it is best to add ready brewed acidic

Kombucha with every new brew. No vinegar necessary normally!

> ... I usually make 3L of new brew,

> add 1 cup of sugar, 4 green and 1 black tea.

I use a little more sugar for that quantity (1 1/3 cups - about 280g sugar)

and also use a green/black mix.

> I use RO water.

What's that? I use just ordinary tap water that has been through the

filter and boiling water for making the the tea and for dissolving the sugar.

Green light ahead!

Blessings,

Margret:-)

--

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excellent or praiseworthy, think about such things! (Phil.4:8)

[Guest guest]

Margret, yes I meant mold. I'm pretty sure it was mold. I've looked

at the pics before and yes, looks like mold. I've seen it on bread

before as well.

No, I don't usually interupt the process. Adding vinegar to the brew

after a couple of days was to try and prevent the formation of mold.

I still don't know why I'm getting mold. To me, it looks like my

solution needs to be more acidic but I hate the idea of adding

vinegar on continous basis in large quantities.

I think if I add more sugar then the brew is sweeter and this might

add to the problem. I don't know...

RO water - reverse osmosis

Any ideas?

>

> Here is a bit of history. I have received my first scooby about a

> month ago. I did it as per Don's directions (website) and I got

> mildew. I have tried three times to recover the scooby by each time

> mildew has come back - washed it and the like as well as all the

> containers and started fresh.

>

> Finally, I got a replacement from the same person that send me the

> original scooby. I forgot to mention, the first time around, I put

> just a little of vinegar in the brew. This time around, I think I

> have put around 1-2 cups of vinegar into 3l brew. After about 10

days

> or so, the tea was ready. I started the second batch with the newly

> formed scooby and one of the older, established ones. This time

> around, I didn't put any vinegar in but instead held back maybe 1/2L

> of previous tea and added it in with the fresh brew. After about 8

> days, when I was getting ready to strain the tea, I have noticed

that

> I got mildew again. The newly formed scooby looked nice and healthy

> and getting thick except that one spot of mildew, maybe 1/2 inch in

> diameter. I discarded the new scooby and reused the old ones in the

> same brew and restarted the process. I have kept about 1L of old

brew

> and mixed in with 3L of new brew. That was on Saturday. Today, I

> have aded 3 table spoons of vinegar on top of a newly forming

scooby.

>

> I'm all confused here. I keep the area clean and sanitary, I brew

> according to Dom's directions and I keep getting mildew. It seemed

> that it worked when I added quite a bit of vinegar. But, I wouldn't

> imagine that it is necessary and I don't even know if it's good for

> ones health to be adding vinegar to the brew on an ongoing basis.

>

> Any advice would be much appreciated. I usually make 3L of new

brew,

> add 1 cup of sugar, 4 green and 1 black tea. I use RO water.

>

> Thank you.

>

[Guest guest]

Many people think they have mold when they don't. I had several scares

before I learned more about what is normal and what isn't.

>Have a look also at these pictures, Arthur.

>They can help to make a correct diagnosis:

>

>http://www.happyherbalist.com/pictures.htm

A friend was concerned about what she was seeing in her brew and went to

this site and others and was still confused and threw out her brew. On

questioning, it was discovered there was no mold. So I'm not so sure the

pictures are that helpful for people all the time.

The main thing about mold is that it is ALWAYS FUZZY. ALWAYS. Reach out

and touch the spot. If it feels smooth just like the rest of the SCOBY,

it's not mold. If you encounter fuzz, it is mold.

SCOBYs do develop spots that are thin, and spots where a yeastie bit or a

tea leaf got caught in the growing matrix. They can look green, or even

bluish, or brownish. This is normal, even when these spots are round,

which happens a lot. So when the site on mold says " circles " that too can

be misleading because the normal variations in the SCOBY can also be circular.

Fuzz is the truth teller.

--V

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

Some additional suggestions

use a completely different tea /sugar (as tea/sugar may

also be source of mold)

wash everything in distilled or pasteurized vinegar or

alcohol (do not use rubbing alcohol)

Proximity to plants, kitchen fumes, cigarette smoke, fresh

paint, new carpets ...

RO water is considered pretty effective - when the filters

are clean. The problem with any filtered water is that the

filters become clogged with all the bacteria and mold they

removed from the water. But they are trapped in the filter.

If they filters are not changed as recommended then they

actually become a greater source of contaminations the water

pressure forces those nasties right through.

There have been at least two people that I know of that

where unable to brew kombucha in their homes. When they

moved to new locations they started up again and were find.

In that case the kombucha served as the canary in the coal

mine and the people although quite frustrating, were lucky.

If possible please send pictures of the mold....

live free and healthy

Ed Kasper L.Ac., Acupuncturist & Medicinal Herbalist

http://HappyHerbalist.com eddy@...

[Guest guest]

>

> There is one more possibility that has crossed my mind:

> Has your brewing container ever had any contact with flour/rice or

> any starchy stuff? If 'yes, that would account for latent mold spores.

>

> I would thoroughly sterilise your container and start afresh, in that

> case.

>

Thanks, Margaret. I can try tap water on my next brew. As far as

brewing containers, these are brand new. Reverse osmosis is filtered

water as well. I'm probably due to replace my filters. But, what I

don't get is that my first brew was unsuccessful (got rid of old

scooby) but the second one was fine. That's when I added quite a bit

of vinegar. The third bach, the mold started. This now was a second

generation scooby plus the one I got the second time.

I would think if it were the water, I wouldn't be able to make it the

second time. Between the brews or when I had to sterilize, I would

wash with dish soap and rinse real well to make sure no residue was

left. Don't think this would contribute? Besides, I have two healthy

scoobies going in a storage containers after my one successful brew.

Stupid me, I just realized that I fed the storage scoobies with the KT

batch that gave me mold. Will see if that contaminates the brew.

To me, if seems that acidity plays a role when I brew.

What's is the proper procedure for sterilizing?

Things I've done now: I have removed the moldy scooby (when looking at

it in the container, it looked dry and it looked like hair were

growing out of it). The tea tasted pretty sweet after 8 days of

brewing as well. In any case, I have bottled some tea from there to

age, and the remained re-used for the next brew. I know, the tea is

probably contaminated and I will get mold again - at which time, I

will toss the scooby and get it going from the storage jar. What

about the tea that I have packaged for aging. If not mold forms,

would it be ok then?

Thank you.

[Guest guest]

>

> Many people think they have mold when they don't. I had several scares

> before I learned more about what is normal and what isn't.

>

> >Have a look also at these pictures, Arthur.

, it sort of looked like that. Just one and it looked hairy

and dry and gray in color. I've seen mold on bread before, so I'm

pretty sure it was it. If it develops again, I will take a picture.

[Guest guest]

>

> Some additional suggestions

>

> use a completely different tea /sugar (as tea/sugar may

> also be source of mold)

Ed, I can try this too. The only thing is that I have used the same

ingredients in the previous brew that was successful. Don't know...I

thought this brewing process was easy.

> wash everything in distilled or pasteurized vinegar or

> alcohol (do not use rubbing alcohol)

This, I have never done. Usually washed it in Dawn and then rinsed

real well to make sure no detergent left.

> Proximity to plants, kitchen fumes, cigarette smoke, fresh

> paint, new carpets ...

Funny that you mention fumes. My brew is in the upper kitchen

cabinet. I'm pretty sure that we used at least once, one of those

small convection, countertop, oven directly under the cabinet and for

one, the heat would radiate into the cabinet and cooking fumes as well.

>

> RO water is considered pretty effective - when the filters

> are clean. The problem with any filtered water is that the

> filters become clogged with all the bacteria and mold they

> removed from the water. But they are trapped in the filter.

> If they filters are not changed as recommended then they

> actually become a greater source of contaminations the water

> pressure forces those nasties right through.

I'm due for change on the filters too.

[Guest guest]

Thank you everyone for suggestions. Keep them coming. In the

meantime, I will let nature take its course and see what becomes of my

existing brew.

Arthur

[Guest guest]

I saw an advertisment online last week, about buying and using one

sided sheet rock paper board, papered on one side to stop mold.

Audrey

<snippet>

>> Yes. A woman named , who is on this list currently, went

through

> this. Could not brew in her house and it stimulated them to move

even

> though it was not convenient to do so. A few months later she was

back

> onlist and brewing successfully.

>

> --V

>

>

>

> ~~~ There is no way to peace; peace is the way ~~~~

> --A.J. Muste

>

[Guest guest]

Dear Arthur,

If I understand you correctly you tossed the moldy Kombucha Colony but

bottled the tea....the tea should not be used either....

Things I've done now: I have removed the moldy scooby (when looking at

it in the container, it looked dry and it looked like hair were

growing out of it). The tea tasted pretty sweet after 8 days of

brewing as well. In any case, I have bottled some tea from there to

age, and the remained re-used for the next brew. I know, the tea is

probably contaminated and I will get mold again - at which time, I

will toss the scooby and get it going from the storage jar. What

about the tea that I have packaged for aging. If not mold forms,

would it be ok then?

If you get mold you should throw everything away, clean everything

well and start with a totally new Kombucha Colony and Kombucha tea.

Please don't use or drink moldy Kombucha. Some molds are quite toxic.

Peace, Love and Harmony,

Bev

> >

>

> > There is one more possibility that has crossed my mind:

> > Has your brewing container ever had any contact with flour/rice or

> > any starchy stuff? If 'yes, that would account for latent mold spores.

> >

> > I would thoroughly sterilise your container and start afresh, in that

> > case.

> >

>

> Thanks, Margaret. I can try tap water on my next brew. As far as

> brewing containers, these are brand new. Reverse osmosis is filtered

> water as well. I'm probably due to replace my filters. But, what I

> don't get is that my first brew was unsuccessful (got rid of old

> scooby) but the second one was fine. That's when I added quite a bit

> of vinegar. The third bach, the mold started. This now was a second

> generation scooby plus the one I got the second time.

>

> I would think if it were the water, I wouldn't be able to make it the

> second time. Between the brews or when I had to sterilize, I would

> wash with dish soap and rinse real well to make sure no residue was

> left. Don't think this would contribute? Besides, I have two healthy

> scoobies going in a storage containers after my one successful brew.

> Stupid me, I just realized that I fed the storage scoobies with the KT

> batch that gave me mold. Will see if that contaminates the brew.

>

> To me, if seems that acidity plays a role when I brew.

>

> What's is the proper procedure for sterilizing?

>

> Things I've done now: I have removed the moldy scooby (when looking at

> it in the container, it looked dry and it looked like hair were

> growing out of it). The tea tasted pretty sweet after 8 days of

> brewing as well. In any case, I have bottled some tea from there to

> age, and the remained re-used for the next brew. I know, the tea is

> probably contaminated and I will get mold again - at which time, I

> will toss the scooby and get it going from the storage jar. What

> about the tea that I have packaged for aging. If not mold forms,

> would it be ok then?

>

> Thank you.

>

[Guest guest]

Hi Bev and others, as you can see it's been a bit of a struggle to get

things going. Ok, I will toss the tea. The brew that I started with

a 'contaminated' tea is still going and after about 4 days no signs of

mold yet. In this brew, I threw the moldy scooby out, but kept the

mother and dauther that were on the bottom and of course some starter

tea. Will wait it out some more to see what develops.

In the meantime, I think I will run out of existing tea.

Just to recap my misadventures with KT making. I got the first scooby

back in August. When made it then, I developed mold. After

discarding tea and baby scooby, I've restarted with the mother two

times and each time I got mold. After that, I threw everything out,

washed everything out.

At this time, I got 3 new scoobies. I started it in two containers,

but this time adding much more vinegar. After about ten days, the tea

was ready. I've bottled the new tea and the mother and baby scoobies

were left in the main container in the original tea. To that, I added

the new brew and no vinegar. The other scoobies went into two

storage containers. This time I got the mold.

From corresponding with you guys, two things:

1) I brew KT in the kitchen and that one time we had the fumes coming

from the convection oven - maybe that's it?

2) Maybe I'm doing things in the wrong order. Instead of taking the

scoobies out, I leave them in with some original KT and to that I add

the new brew. The correct order, I think, remove the scoobies and all

the tea, add the new brew, the scoobies and on top the new tea. Would

it make a difference?

Will update after the weekend as we're going away camping.

Thank you for all the help.

Arthur

>

> Dear Arthur,

>

> If I understand you correctly you tossed the moldy Kombucha Colony but

> bottled the tea....the tea should not be used either....

>

> If you get mold you should throw everything away, clean everything

> well and start with a totally new Kombucha Colony and Kombucha tea.

> Please don't use or drink moldy Kombucha. Some molds are quite toxic.

>

> Peace, Love and Harmony,

> Bev

>

[Guest guest]

If anything is growing on the culture it is because it is

getting in from outside. dont wash the container or culture

every time you make new tea. always leave 10 % back in the

container . cover with clean cotton cloth and for more

protection cover that cover with brown paper . that should keep

it safe from the mold and mildew. use rubber band to keep the

cotton tight around the container.

good luck..

>

> Here is a bit of history. I have received my first scooby about a

> month ago. I did it as per Don's directions (website) and I got

> mildew. I have tried three times to recover the scooby by each time

> mildew has come back - washed it and the like as well as all the

> containers and started fresh.

>

> Finally, I got a replacement from the same person that send me the

> original scooby. I forgot to mention, the first time around, I put

> just a little of vinegar in the brew. This time around, I think I

> have put around 1-2 cups of vinegar into 3l brew. After about 10

days

> or so, the tea was ready. I started the second batch with the newly

> formed scooby and one of the older, established ones. This time

> around, I didn't put any vinegar in but instead held back maybe 1/2L

> of previous tea and added it in with the fresh brew. After about 8

> days, when I was getting ready to strain the tea, I have noticed

that

> I got mildew again. The newly formed scooby looked nice and healthy

> and getting thick except that one spot of mildew, maybe 1/2 inch in

> diameter. I discarded the new scooby and reused the old ones in the

> same brew and restarted the process. I have kept about 1L of old

brew

> and mixed in with 3L of new brew. That was on Saturday. Today, I

> have aded 3 table spoons of vinegar on top of a newly forming

scooby.

>

> I'm all confused here. I keep the area clean and sanitary, I brew

> according to Dom's directions and I keep getting mildew. It seemed

> that it worked when I added quite a bit of vinegar. But, I wouldn't

> imagine that it is necessary and I don't even know if it's good for

> ones health to be adding vinegar to the brew on an ongoing basis.

>

> Any advice would be much appreciated. I usually make 3L of new

brew,

> add 1 cup of sugar, 4 green and 1 black tea. I use RO water.

>

> Thank you.

>

[Guest guest]

We (in New Hampshire) have been brewing kombucha for only 6 months but

continually, and up until this week, have had nothing but beautiful babies and

some delicious and slightly variable beverages. Last week when we pulled off the

cloth to one of our two bowls in order to harvest, there was the dreaded mold.

In all these months, we have processed every single batch in the same manner,

but this last batch was different. (My husband is a science teacher and the

scientific method is handy for some things:) - We knew immediately what had

happened. The day we set up the bowl, as we carried it from the kitchen table to

its " resting " spot in a different room, the tea splashed up onto the cloth and

almost completely saturated it. We changed the cloth as soon as we set the bowl

down, but apparently the damage had been done...that was the batch that ended up

with very obvious mold covering the baby. We are certain that the first cloth

was responsible for causing the mold. We re-washed all of our cloths, double

rinsing them, and harvested the one salvagable bowl. We do not use bleach either

and will just be vigilant in the future about keeping the cloths away from the

tea. Good luck and we hope you have many great batches in the future! It is

wonderful stuff, is it not?

Nan and Harold