Photos courtesy of our Eatmail subscribers! How to prevent mold in your kombucha (Have a moldy SCOBY photo and want to include it in this gallery to help more people ID potentially moldy kombucha? Email me!) Here are a few photos of kombucha mold for your reference.
On the surface of the kombucha (most mold needs air to survive).Colors range, but may be white, green, black, or blue.While there are many different strains of mold that can grow – each with their own unique appearance – they usually have a few specific traits: Once kombucha is bottled in the second fermentation, the acidity of the brew should prevent mold from growing. Though the chances are low, if mold is going to happen it will likely be in the first fermentation, when the kombucha acidity isn’t high enough to fend off the bad bugs. It isn’t much different than the mold that might grow on an old loaf of bread.Īnd while you shouldn’t drink any kombucha that has been in contact with mold (just as you wouldn’t eat that moldy bread), it’s not the end of the world! What does kombucha mold look like Kombucha mold is simply an overgrowth of bad bacteria or fungus. The thing is, kombucha mold is totally avoidable, and the chances or contracting mold are quite low if you’re brewing kombucha properly. But is it really as scary and world shattering as people seem to believe? No. But seriously, this is brewery science, and anybody can do it with our system.It’s every kombucha brewers worst fear…mold. Secret #1: there are no ancient secrets - something else about us - we do like to have a little fun and play games while we smash the old ways. And so came the RBC U-Brew System and family of brewing products, born from mission-critical innovation backed by science and a love of the brew. The answer…a four point plan to: strike the fear of fermentation from the collective conscious, share our secrets, show the world how easy and fun fermentation can be, and provide people the products and resources to make their creations taste brewery-fresh and better than store-bought, every time. If we could do that - well - changing people’s habits can change the world. What exactly was Raw Brewing Co –, and where was our place in this movement? As true believing kombucha freaks, we knew if we really wanted to fulfill our mission, we had to get kombucha and fermented foods into people’s homes and bodies across the globe in a more efficient, tastier, and less expensive way. So when we woke up to lesson #1, we had some serious systemic and identity issues to face. Lesson #1: store-bought kombucha costs too much, fresh tastes exceptionally better, and the closer you brew booch to where its consumed, the less impact on the environment (and the consumer’s pocketbook, due to far less transportation and trash).Īs a small, bootstrapping brewery on a mission from the start, we were always about saving money and looking out for the community - it’s in our DNA. In that time, you can bet we’ve learned a few trade secrets and a few valuable lessons. We’ve been in the game almost a decade, with an 11,000 sf production facility, and fermenting/bottling/canning capacity of over a million containers per month. And like our nationally available bottled kombucha, it’ll always be a hard nay on the fillers too - proverbial or products. There’s not much filtered coming out of Raw Brewing Co.
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