Congratulations on getting monetized!! Holy cow bells lol. Great video Liz! If anyone can figure out how to prevent mold, it's you. Love your happiness. Super cute mug too! 💗💞🌸
😃😃😃thank you my friend. It was an amazing moment when I realized not only did I hit 4k hours but I was over by 500 😆😆😆 its definitely giving me motivation. Thanks for stopping by ❤🧡💛💚💙💜
Hi LIz just thought I would drop you a line to tell you yay!!!!!! No mould on my kombucha.....its been a long process but finally I did it. Thank you so much for your advice greatly appreciated and when I had my first glass I thought of you. Cheers and have a great day
Holy Cow Bells!!!! bahaha 🤣 Im so tempted to buy a scoby from you ... 🤔 Im still trying with this scoby i got from a friend ... who started over with a new one .... 😬 i don't want to give up ... yet I want kombucha now! LOL
Stay with it. I'll be here if you need me. I will brag for a moment and say that someone that got a SCOBY from me said it was the best kombucha they've never tasted. Nothing like what they brewed in the past. So.....
Using a pH meter should be standard practice. Not just because you’ll know from the start that your pH is at the right level to avoid mold, but also because you’ll get a better understanding of how *little* starter is actually needed if it’s very strong. Under pH 4.5 is safe, but the way the pH scale is calculated is not linear, so the stronger the starter the less of it you actually need to get your brew in the safe zone. Anyone using volumetric measures of starter, and wondering why they get wildly varying results from batch to batch, need only start measuring pH to quickly work out the reason! There’s no need to guess all the time when it’s so quick, easy, and cheap to get precise accurate data to guide you.
There is some black mold on the top of the inside of my metal container but doesn't appear to be any on the scoby or in the kombucha liquid. The scoby has continued to grow to the size of the container and seems healthy. Is it necessary to dump out the liquid and throw the scoby away even if the ferment reaches a safe PH?
pH is EVERYTHING when brewing kombucha. This is a handy dandy tool to use. I'll put a link to mine in the description box. I don't use the pH meter that often because the starter tea I use is strong. I let my first brew go 12 to 14 days. However, it's still a good tool.
I just got mold! Ugh! I could tell it was mold because it looked just like the little green fuzzy spot I had found on my hamburger bun a few days ago. But it wasn’t just one spot. There were many spots! This is my second batch of kombucha ever. My friend gave me a scoby and tea she received as a Mother’s Day present. She asked me to brew it. I did a great first batch, which now is in second fermentation in grolsch style bottles. I had a nice scoby that grew in the first fermentation and I stupidly added that to my new batch plus the small piece of scoby from the gifted kombucha and a skin of kombucha that grew in the few days in my scoby hotel. Yep, rookie mistake, because I threw all of it away. Mold was only on top of the new scoby growth so I am now wondering if any of those scoby could have been saved? I started over with a disinfected gallon jar, fresh black sweet tea, and a bottle of the second fermentation kombucha from my first brew. I hoping this will grow a new scoby. My kombucha tea from my second fermentation had cranberry juice added to it but after 4 days in the bottle had no carbonation. Should I start over completely? Purchase a new scoby? Will this work as I have it? I used decaf black tea, could that have anything to do with the mold? I hope you can help. I got so excited about my brew! I was planning new flavors to try and going to start another batch do I could have two going at the same time. I ordered more bottles and stuff!
Hello Erin. I apologize for the late response? How is the new Kombucha brew doing? Sorry to hear about the mold I understand how frustrating that is. I think it's best to dump everything in the jar when there is mold. I can't say if the 2nd bottle you used will work. I typically use starter tea that is at least 12 days old. How long was that bottle of Cranberry in F1? I've noticed a trend that when someone gets a new scoby the first batch is great then the 2nd batch gets mold. I see it quite often. I'm not sure why this is. I have a video titled how to tell if your scoby is dead. It's a good method for Checking the health of your Kombucha. I also recommend when you get a new SCOBY allow it to sit on the counter for a least a week with just a cloth cover and rubber band so it can get acclimated to its new environment. I hope this helps some. Please let me know how it's going.
@@KombuchaLiz The new batch looks pretty good after 1 week there a new thin layer of scoby on top. At least I hope it’s a scoby layer and not mold! It looks like a scoby trying to form and no fuzzy spots. Fingers crossed!! Thanks for responding
@@KombuchaLiz I’m pretty sure I got mold again! Ugh 😩 two round fuzzy dots on top of the scoby. I’m throwing it all out today and starting over. I bought a new scoby when I found the first mold a week ago and it arrived yesterday. I brewed a new batch of sweet tea in a newly sanitized gallon jar and when it was 80 degrees I added the new scoby and the two cups of starter tea that came with it. Fingers crossed 🤞I should have re-read your response and acclimated the new scoby like you recommended. Oh, well, this is all a new adventure.
Someone said if you get mold it will stink. Did it stink? 2 yo video you prob don't remember.. I started a gallon with a scoby and tea that i got on line for ten bucks, but it only came with .. maybe .. a half cup of tea at best. It's been brewing for two weeks and smells like mild alcohol beer smell, not strong at all.This is my first kombucha brew, I hope it doesn't kill me.. LoL PS.. I clean all bottles and utensils, then sterilize in the oven. Bake @ 250 / 15 - 20 min.
@@KombuchaLiz Thanks for your reply! A 2 yo video, I didn't even think you'd see my comment. No, I haven"t tasted it yet. I'm waiting for swing top bottles I ordered and figured don't bother it till they get here. I see funky stuff on top, but it all looks funky to me. Hang on a sec.... Ok, I just tasted it and its very mild taste. I used 8 tea bags for a gallon and barely taste it at all, just slightly sweet, i guess. Theres a ring of fizz around the bottle top and it looks like a really thin scoby trying to grow, it's not very substantial, it looks more like a thin layer of fat on chicken broth. I think I'm good so far. No furry patches or moldy colors.
From what you described it's right on track. It can take a couple batches for a thick scoby to grow. Bottle it when you like the way it taste. Also check out my beginner series playlist. I broke each step down. The videos are old but the information is good. Hopefully I'll be back to producing videos again 😉
Hi I really need help from anyone. is the kombucha has mole can be clean and reuse scoby? my 1st time did it is good but the Second time about 6 Months ago I did it without the starter tea few days later it grow very ugly look on the top( I don’t recall it was mole or not). I removed whatever look ugly and I drain it and continue brew on same tea and same Scoby . After few time I add new tea the scoby grow very healthy but the tea look dirty. my question is if was a mole in my brew but now not grow mole any more can I still use it scoby? is it going to cost you health problem? Thank you
If you got mold on the scoby 6 months ago but have reused it since without mold, I'd say you're ok. Mold growth need air so technically the kombucha itself doesn't have mold in it. What appears dirty to you is dead yeast (looks kind of like debris) it's ok though this has a tone of vitamins including k vitamins
😊Thought to share because I am literally learning the hard way how both environmental and ingesting mold has really harmed my body… I wish I had dumped out the mold as Liz suggested and not try to save the Scoby… recently got my health report from my naturopathic doctor and I’m very surprised…😢
Usually if using flavored tea will up the chances of getting mold. If the environment is not acidic enough or not enough starter liquid also encourages mold. 🙂
Thank you so much for the comment and information provided.. I read that too when I first started brewing, but in my experience it hasn't been true. This brew was half black half green tea. Most of my brew life has been with flavored teas including chamomile, nettle, red raspberry and Chai.
@@KombuchaLiz yea I also have many flavored tea that did fine too but mold grows easier if combined with when the environment actually isn't acidic enough to ward off mold. 💜
Hello dear. I'm really not sure. I might depend on the quality of the plastic. If it's food grade plastic and short term, I'd imagine it's not bad at all. I've read that the acids in the booch can eat down the plastic. But honestly I don't know if that's true or not. I hope that helps. 💜⚘
I'm quite confusing with my kombucha mold. First timr I tried without the starter, it became molded very fast which I suspected might be the tea and the location storage (store quite close to sink). Second time which still without starter tea (somewhere dry), at beginning starting it be like good, new scoby grown on top, but then after 2 weeks added with more sugar, another new scoby formed but then it started to mold just like yours.
Hi Zyan. I will do my best to help you. Always use starter tea, ALWAYS. Starter tea is the true SCOBY because the Kombucha is what has the bacteria and yeast. SCOBY stands for symbiotic colony of bacteria and yeast. What most people call the SCOBY is made mostly of cellulose. I would boil all my utensils and brewing jar if you can. How big is your jar? And do you have an extra SCOBY and starter tea? Lmk
@@KombuchaLiz the current jar I'm using is around 1.8L, is the previous SCOBY consider an extra? because its was fall bottom of the same jar (doesn't seem to be affect with the mold), the one with mold ( on top of the jar, new formed) had removed. Can it be reuse?
No. You don't want to use that one even if you didn't see mold. For that size jar I would use at least 1/2 cup or 120 ml of starter tea and the SCOBY. Since you've already had mold 2 times it would hurt to use 250ml and the SCOBY. Please keep me posted and if you have more questions please ask 🙏
Oh man my last 3 batches I have encountered mould. I don't know what I am doing wrong, this must be my 15th batch and all of a sudden I am getting mould. What I am having trouble with now is not enough starter tea. I do have scoby's but not sure how to go about making starter tea as my scoby hotel has only a little bit of starter tea left. Any suggestions I am so missing my Kombucha lol.
What you'll do is make a cup or 2 of sweet tea green or bacl. Add that to your SCOBY Hotel and within a week you'll have more starter tea. The amount of sweet tea will depend on how much starter tea you have now.
Ok that's plenty. You could easily add a gallon of sweet tea to your hotel. Not sure how big the hotel is though. Feed your scobys and have plenty of starter tea for you next batch. Since you've got mold a few times. Let the new sweet tea ferment for 2 weeks. Be sure to sanitize your jar that got the mold before you use it again.
Never had mold but one of my first batches tasted sour, like tea that had been left out of the refrigerator. I think it was the same problem though, not enough starter tea.
Congratulations on getting monetized!! Holy cow bells lol. Great video Liz! If anyone can figure out how to prevent mold, it's you. Love your happiness. Super cute mug too! 💗💞🌸
😃😃😃thank you my friend. It was an amazing moment when I realized not only did I hit 4k hours but I was over by 500 😆😆😆 its definitely giving me motivation. Thanks for stopping by ❤🧡💛💚💙💜
@@KombuchaLiz Amazing!! 💗💞🌸💗
Hi LIz just thought I would drop you a line to tell you yay!!!!!! No mould on my kombucha.....its been a long process but finally I did it. Thank you so much for your advice greatly appreciated and when I had my first glass I thought of you.
Cheers and have a great day
Aw Christine 💜 That is wonderful 😊 💖 Thank you for sharing your experience. Happy brewing 🥂
Holy Cow Bells!!!! bahaha 🤣 Im so tempted to buy a scoby from you ... 🤔 Im still trying with this scoby i got from a friend ... who started over with a new one .... 😬 i don't want to give up ... yet I want kombucha now! LOL
Stay with it. I'll be here if you need me. I will brag for a moment and say that someone that got a SCOBY from me said it was the best kombucha they've never tasted. Nothing like what they brewed in the past. So.....
@@KombuchaLiz im up for the challenge to bring this one back to life, but i kind of want something too, that I know is good .. 😬 😆 I appreciate it!
I have started a batch without using a starter I just used the SCOBY to start a batch of jun for the first time it worked out good.
Nice! Thanks for sharing 👍 😊
Using a pH meter should be standard practice. Not just because you’ll know from the start that your pH is at the right level to avoid mold, but also because you’ll get a better understanding of how *little* starter is actually needed if it’s very strong. Under pH 4.5 is safe, but the way the pH scale is calculated is not linear, so the stronger the starter the less of it you actually need to get your brew in the safe zone. Anyone using volumetric measures of starter, and wondering why they get wildly varying results from batch to batch, need only start measuring pH to quickly work out the reason! There’s no need to guess all the time when it’s so quick, easy, and cheap to get precise accurate data to guide you.
There is some black mold on the top of the inside of my metal container but doesn't appear to be any on the scoby or in the kombucha liquid. The scoby has continued to grow to the size of the container and seems healthy. Is it necessary to dump out the liquid and throw the scoby away even if the ferment reaches a safe PH?
That is interesting I didn’t know how important pH is I need to get one of those!
pH is EVERYTHING when brewing kombucha. This is a handy dandy tool to use. I'll put a link to mine in the description box. I don't use the pH meter that often because the starter tea I use is strong. I let my first brew go 12 to 14 days. However, it's still a good tool.
@@KombuchaLiz okay yes! It’s great to have as a beginner.
This time around my scoby did not float to the top .
A new one is forming in the top
Hello. Sorry for the late reply. It's OK if the SCOBY floats to the bottom or side. It will not affect the buch. 💜
I got mold because I used a scoby that was in a hotel too long and almost dried out.
The mold was on the surface and it was green. I think some oranges that went bad which had the same green color mold was the culprit.
I have mold in my Scoby hotel and my kombucha :( this is my first time doing this and I don’t have more scobys 😣
Oh no. That is terrible. Do you have any of your kombucha left? Even if it's flavored?
I just got mold! Ugh! I could tell it was mold because it looked just like the little green fuzzy spot I had found on my hamburger bun a few days ago. But it wasn’t just one spot. There were many spots!
This is my second batch of kombucha ever. My friend gave me a scoby and tea she received as a Mother’s Day present. She asked me to brew it. I did a great first batch, which now is in second fermentation in grolsch style bottles. I had a nice scoby that grew in the first fermentation and I stupidly added that to my new batch plus the small piece of scoby from the gifted kombucha and a skin of kombucha that grew in the few days in my scoby hotel. Yep, rookie mistake, because I threw all of it away. Mold was only on top of the new scoby growth so I am now wondering if any of those scoby could have been saved?
I started over with a disinfected gallon jar, fresh black sweet tea, and a bottle of the second fermentation kombucha from my first brew. I hoping this will grow a new scoby. My kombucha tea from my second fermentation had cranberry juice added to it but after 4 days in the bottle had no carbonation.
Should I start over completely? Purchase a new scoby? Will this work as I have it?
I used decaf black tea, could that have anything to do with the mold?
I hope you can help. I got so excited about my brew! I was planning new flavors to try and going to start another batch do I could have two going at the same time. I ordered more bottles and stuff!
Hello Erin. I apologize for the late response? How is the new Kombucha brew doing?
Sorry to hear about the mold I understand how frustrating that is.
I think it's best to dump everything in the jar when there is mold.
I can't say if the 2nd bottle you used will work. I typically use starter tea that is at least 12 days old. How long was that bottle of Cranberry in F1?
I've noticed a trend that when someone gets a new scoby the first batch is great then the 2nd batch gets mold. I see it quite often. I'm not sure why this is.
I have a video titled how to tell if your scoby is dead. It's a good method for Checking the health of your Kombucha.
I also recommend when you get a new SCOBY allow it to sit on the counter for a least a week with just a cloth cover and rubber band so it can get acclimated to its new environment.
I hope this helps some. Please let me know how it's going.
@@KombuchaLiz The new batch looks pretty good after 1 week there a new thin layer of scoby on top. At least I hope it’s a scoby layer and not mold! It looks like a scoby trying to form and no fuzzy spots. Fingers crossed!! Thanks for responding
Awesome. Please keep me posted 😃
@@KombuchaLiz I’m pretty sure I got mold again! Ugh 😩 two round fuzzy dots on top of the scoby. I’m throwing it all out today and starting over.
I bought a new scoby when I found the first mold a week ago and it arrived yesterday. I brewed a new batch of sweet tea in a newly sanitized gallon jar and when it was 80 degrees I added the new scoby and the two cups of starter tea that came with it. Fingers crossed 🤞I should have re-read your response and acclimated the new scoby like you recommended. Oh, well, this is all a new adventure.
🤞 🤞🤞🤞🤞
Someone said if you get mold it will stink. Did it stink? 2 yo video you prob don't remember.. I started a gallon with a scoby and tea that i got on line for ten bucks, but it only came with .. maybe .. a half cup of tea at best. It's been brewing for two weeks and smells like mild alcohol beer smell, not strong at all.This is my first kombucha brew, I hope it doesn't kill me.. LoL
PS.. I clean all bottles and utensils, then sterilize in the oven. Bake @ 250 / 15 - 20 min.
Hello. No it doesn't always smell when molded. The smell you are describing sounds like Kombucha. Have you tasted it yet? No signs of mold on top?
@@KombuchaLiz Thanks for your reply! A 2 yo video, I didn't even think you'd see my comment. No, I haven"t tasted it yet. I'm waiting for swing top bottles I ordered and figured don't bother it till they get here. I see funky stuff on top, but it all looks funky to me. Hang on a sec.... Ok, I just tasted it and its very mild taste. I used 8 tea bags for a gallon and barely taste it at all, just slightly sweet, i guess. Theres a ring of fizz around the bottle top and it looks like a really thin scoby trying to grow, it's not very substantial, it looks more like a thin layer of fat on chicken broth. I think I'm good so far. No furry patches or moldy colors.
From what you described it's right on track. It can take a couple batches for a thick scoby to grow. Bottle it when you like the way it taste. Also check out my beginner series playlist. I broke each step down. The videos are old but the information is good.
Hopefully I'll be back to producing videos again 😉
Hi I really need help from anyone. is the kombucha has mole can be clean and reuse scoby? my 1st time did it is good but the Second time about 6 Months ago I did it without the starter tea few days later it grow very ugly look on the top( I don’t recall it was mole or not). I removed whatever look ugly and I drain it and continue brew on same tea and same Scoby . After few time I add new tea the scoby grow very healthy but the tea look dirty. my question is if was a mole in my brew but now not grow mole any more can I still use it scoby? is it going to cost you health problem? Thank you
If you got mold on the scoby 6 months ago but have reused it since without mold, I'd say you're ok. Mold growth need air so technically the kombucha itself doesn't have mold in it.
What appears dirty to you is dead yeast (looks kind of like debris) it's ok though this has a tone of vitamins including k vitamins
Thank you
😊Thought to share because I am literally learning the hard way how both environmental and ingesting mold has really harmed my body… I wish I had dumped out the mold as Liz suggested and not try to save the Scoby… recently got my health report from my naturopathic doctor and I’m very surprised…😢
I think I have mold on my apple cider vinegar. I did not have a scoby and I think what I did wrong trying to make to much from the beginning.
Hi Patrice
I'm sorry for the late reply. I've never made acv. Did you get it all worked out?
@@KombuchaLiz Yes I found out it was not mold but yeast
@@patricemcdee1587 😊
Where can you get strong starter tea to avoid molds?
You can make one or if you are in the US you can buy one from me.
No mold yet ... 😬 Im nervous
Na, it's rare. You'll probably never get it.
I just got mold first time and it was a thin layer of black and what looked like fine dirt weird.
Usually if using flavored tea will up the chances of getting mold. If the environment is not acidic enough or not enough starter liquid also encourages mold. 🙂
Thank you so much for the comment and information provided.. I read that too when I first started brewing, but in my experience it hasn't been true. This brew was half black half green tea. Most of my brew life has been with flavored teas including chamomile, nettle, red raspberry and Chai.
@@KombuchaLiz yea I also have many flavored tea that did fine too but mold grows easier if combined with when the environment actually isn't acidic enough to ward off mold. 💜
Ah OK, yes, I understand what you are saying now. My apologies. What's your favorite flavor to brew?
@@KombuchaLiz Ginseng green tea, Citron tea, Oolong rose, Osmanthus tea, and fruits kombucha is delicious 🤤
I was curious how bad is it to keep a scoby hotel in plastic?
Hello dear. I'm really not sure. I might depend on the quality of the plastic. If it's food grade plastic and short term, I'd imagine it's not bad at all. I've read that the acids in the booch can eat down the plastic. But honestly I don't know if that's true or not. I hope that helps. 💜⚘
@@KombuchaLiz Yes thank you!!
I'm quite confusing with my kombucha mold. First timr I tried without the starter, it became molded very fast which I suspected might be the tea and the location storage (store quite close to sink). Second time which still without starter tea (somewhere dry), at beginning starting it be like good, new scoby grown on top, but then after 2 weeks added with more sugar, another new scoby formed but then it started to mold just like yours.
Hi Zyan. I will do my best to help you. Always use starter tea, ALWAYS. Starter tea is the true SCOBY because the Kombucha is what has the bacteria and yeast. SCOBY stands for symbiotic colony of bacteria and yeast. What most people call the SCOBY is made mostly of cellulose.
I would boil all my utensils and brewing jar if you can. How big is your jar? And do you have an extra SCOBY and starter tea? Lmk
@@KombuchaLiz the current jar I'm using is around 1.8L, is the previous SCOBY consider an extra? because its was fall bottom of the same jar (doesn't seem to be affect with the mold), the one with mold ( on top of the jar, new formed) had removed. Can it be reuse?
No. You don't want to use that one even if you didn't see mold. For that size jar I would use at least 1/2 cup or 120 ml of starter tea and the SCOBY. Since you've already had mold 2 times it would hurt to use 250ml and the SCOBY. Please keep me posted and if you have more questions please ask 🙏
@@KombuchaLiz Thank you for the advise, I'll try a new brew with some starter tea and a new SCOBY. Once again thank you for the helps.
@@zyantan5779 you're welcome and please let me know how it goes. Cheers 🍻
Oh man my last 3 batches I have encountered mould. I don't know what I am doing wrong, this must be my 15th batch and all of a sudden I am getting mould.
What I am having trouble with now is not enough starter tea. I do have scoby's but not sure how to go about making starter tea as my scoby hotel has only a little bit of starter tea left.
Any suggestions I am so missing my Kombucha lol.
I can absolutely help. Please tell me how much starter tea you have? And what size jar are you using to make your Kombucha? Gallon?
What you'll do is make a cup or 2 of sweet tea green or bacl. Add that to your SCOBY Hotel and within a week you'll have more starter tea. The amount of sweet tea will depend on how much starter tea you have now.
@@KombuchaLiz hi there I would say about 2 cups of liquid in my scoby hotel.
Ok that's plenty. You could easily add a gallon of sweet tea to your hotel. Not sure how big the hotel is though. Feed your scobys and have plenty of starter tea for you next batch. Since you've got mold a few times. Let the new sweet tea ferment for 2 weeks. Be sure to sanitize your jar that got the mold before you use it again.
@@KombuchaLiz Thank you so much for your advice will try it this weekend and see how I go. be safe and keep well
Never had mold but one of my first batches tasted sour, like tea that had been left out of the refrigerator. I think it was the same problem though, not enough starter tea.
Yeah, it sure could be. I'm happy to hear you've never had mold though. Thanks for sharing :)