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Anonymous
2015-12-29 14:53:02 Post No. 2025788
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Anonymous
2015-12-29 14:53:02
Post No. 2025788
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Shit, is /an/ the right place for Kombucha help? I need someone to give me insight on my SCOBY. It's been fermenting for two weeks (I'm in Michigan and it's been cold) and I just want to know if this big fucker is still healthy. The big white dot on it is wet to the touch and doesn't look like mold (possibly the baby SCOBY starting to grow?)
This is my first fermentation, I got the SCOBY mama from my boss. I poured out a bit to taste it last night and it had a funk to it. Like a cheesy smell but it tasted fine (albeit flat since it fermented for so long). I felt fine after drinking it too so I don't think it's gone bad. I've read up on the sulfur smell and it's sometimes due to bad water (I used purified stuff I bought separately) and it's been in this glass contained for a while.
One thing I can guess at is that the black tea I used mightve had some oils in it for flavoring and that is what caused it? I also mention the tea because the SCOBY has a white film above the water.
I'm gonna follow up with some more pics, thank you in advance and I apologize if this is the wrong place for Kombucha threads. I considered /ck/ but this was a question directly related to the fungus itself so I came here first. Thanks again
