Kombucha mold. It's the last thing you want to see building up on your precious brew.
Whether you’re new to your Kombucha brewing, or you’ve been at it for a while, you'll know that kombucha mold can spoil a batch. There’s nothing worse than having to pour your hard work down the drain. Here are some tips to keep your kombucha completely mould-free.
1. Check your measurements
The most common reason behind mold build-up is that the wrong amount of starter has been added to a batch. Keep a careful eye on measurements as you go, take care not to overdo anything. If you’re doing this for the first time, it’s a good idea to follow the recipe strictly until you’ve got a handle on the proportions.
2. Keep your bench clean
This is always a good prerequisite for good delicious Kombucha. But it’s also key in making sure you don’t get the wrong bacteria growing in your culture. As soon as the wrong bacteria enter your sewing environment - you risk kombucha mold building up. Keep your kombucha brewing area clean from foreign objects, and keep your ingredients in safe places.
3. Sterilise your brewing equipment
Before you get started, make sure your Kombucha brewing equipment such as jars, mixing tools, cloth - (basically everything you’re handling) is properly sterilised against possible contamination. You can do this easily by pouring boiling water over it and then spraying it with apple cider vinegar. This way you’ll be sure to avoid complications down the track.
4. Keep fruit away from your brew
Keep your Kombucha SCOBY safe and healthy! Fruit near your kombucha brew can attract fruit flies - endangering your precious work and the integrity of your brew. Make sure you store your Kombucha in a warm dry place that is out of the sunlight. Before you begin the fermentation process it can help to spray the surface with apple cider vinegar to make sure your brew has the right level of acidity.
Think you’re ready to make Kombucha? Check out our organic Kombucha recipe here!