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I started my first kombucha brew a few days ago and was heartbroken to find mold floating on the top this morning. I am going to try again, but before I buy another SCOBY I want to make sure this doesn't happen again.
My suspicion is that the brew was not acidic enough. I purchased a SCOBY with enough starter tea to brew 1 gallon, but I tried to brew two and I did not test the pH or add any distilled vinegar.
I will take extra precautions and clean everything very thoroughly next time, but I am curious about how I should acidify the brew. I will bite the (admittedly small) bullet and buy some pH strips, but I am curious if it is better to acidify with some raw store-bought kombucha or if I should just use the distilled white vinegar.
Has anyone experienced mold in their kombucha? It seems to be an uncommon issue, so I'm hoping fixing the acidity will solve this. Any help is appreciated. Much love!
If it is actually moldy then yes, acidity was likely the issue. If you can get some nice apple cider or artisan vinegar your kombu will taste better than if you use white, but in terms of acidity would do the same thing in terms of getting pH in the initial range.
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