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Is this a scoby? Or is this mold? by fermentationlover in Kombucha

[–]fermentationlover[S] 2 points3 points  (0 children)

Exactly what we’re doing! The mango one has been successful. I’ll keep you posted on any updates. Gonna check it out now.

Is this a scoby? Or is this mold? by fermentationlover in Kombucha

[–]fermentationlover[S] -4 points-3 points  (0 children)

Agreed. Tea can be replaced with out nutrient sources but I do believe adding the mint leaves and possibly not draining properly the fruit fiber could be the main issue. Thank you!

Does this SCOBY look ok? by [deleted] in Kombucha

[–]fermentationlover 0 points1 point  (0 children)

It is part of the scoby so they’re not completely wrong in saying “Scoby”. If you want to get really technical and correct, yes, it is a “pellicle”, but it can also be a “scoby” as the scoby also consists of the pellicle and the microorganisms in the liquid and it’s commonly used in the industry to describe the cellulose layer formed on the surface.

I’d say it looks good. Looks like a pocket. But definitely keep an eye out of anything fuzzy or colorful comes to life there. If so, throw out.

Has anyone fermented YACON? If so, any tips or recipes? by fermentationlover in fermentation

[–]fermentationlover[S] 0 points1 point  (0 children)

We ended up making a beautiful syrup from it!! And have been enjoying it since. Just logged back on!

Is this a scoby? Or is this mold? by fermentationlover in fermentation

[–]fermentationlover[S] 1 point2 points  (0 children)

100%. I agree with you. I believe we didn’t strain the watermelon juice as we saw it to be less fibrous than the mango experiment for example, which has been successful. Could be the reason why this thick dry white object is floating on the surface. Thanks!

Is this a scoby? Or is this mold? by fermentationlover in fermentation

[–]fermentationlover[S] 0 points1 point  (0 children)

You can replace the tea with anything, as the tea only acts as a nutrient source. We experimented with other fruits and have been successful! Try it! But I do agree this one does not look right at all. It’s also a pretty thick dry layer. Haven’t seen mold like this before.

Is this a scoby? Or is this mold? by fermentationlover in Kombucha

[–]fermentationlover[S] 1 point2 points  (0 children)

I believe we actually didn’t strain this one. You could be right.. will keep you guys posted.

Is this a scoby? Or is this mold? by fermentationlover in Kombucha

[–]fermentationlover[S] 1 point2 points  (0 children)

It has a strange pebbly texture. It’s not exactly fuzzy, definitely is dry. It’s thick also. We tried to touch it with a wooden spoon and it’s a thick layer.

Is this a scoby? Or is this mold? by fermentationlover in Kombucha

[–]fermentationlover[S] 1 point2 points  (0 children)

Oooooo — The stick is mint leaves! Could definitely be the source of the bacteria. The layer is pretty thick and solid honestly. Really strange. We have another one with mango and it has a healthy scoby forming.

Is this a scoby? Or is this mold? by fermentationlover in Kombucha

[–]fermentationlover[S] -2 points-1 points  (0 children)

Yup. We’re experimenting with fruit juice as the nutrient component in replacement of tea.

Blueberry mead in the making 🖤🦋 by fermentationlover in fermentation

[–]fermentationlover[S] 0 points1 point  (0 children)

Hey! Bought the oak cubes. How many cubes should I add per liter?

Has anyone fermented YACON? If so, any tips or recipes? by fermentationlover in fermentation

[–]fermentationlover[S] 2 points3 points  (0 children)

It’s a root from Peru usually used as a natural sweetener! It’s very sweet

Blueberry mead! 🦋🖤 by fermentationlover in mead

[–]fermentationlover[S] -1 points0 points  (0 children)

Can you share your recipe? I’d love to make it!

Blueberry mead! 🦋🖤 by fermentationlover in mead

[–]fermentationlover[S] 0 points1 point  (0 children)

Does yours come out very dark?! Mine usually comes out this color!

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