How to Make Kombucha Resilient to Mold: Tips for a Healthy Brew

Kombucha is a delicious and healthful fermented tea, but it can be frustrating when your carefully nurtured brew falls victim to Mold.

Mold can ruin your kombucha, rendering it unsafe to drink and wasting your time and ingredients.

Fortunately, there are several steps you can take to prevent Mold from forming in your kombucha and ensure a healthy, resilient brew. In this blog post, we'll explore what causes Mold in kombucha, how to recognize it, and most importantly, how to prevent it.

What Causes Mold in Kombucha?

Mold in kombucha usually results from unfavourable brewing conditions. Mold thrives in an environment that is too warm, too cold, too moist, or too contaminated. Here are the main factors that can lead to Mold growth:

Contamination: Introducing foreign bacteria, yeasts, or Mold spores into your kombucha can cause Mold to grow.

This can happen if your brewing equipment isn't properly sanitized, if you use non-organic tea, or if the air in your brewing area is full of dust or Mold spores.

Temperature: Kombucha thrives in a specific temperature range, typically between 68°F and 86°F (20°C to 30°C). If the temperature is too low, the kombucha fermentation process slows down, giving Mold a chance to establish itself.

If it's too high, the SCOBY (Symbiotic Culture of Bacteria and Yeast) can become stressed, which also increases the risk of Mold.

Poor Airflow: Stagnant air can promote Mold growth. While kombucha needs to be covered to protect it from contamination, it also needs adequate airflow to stay healthy.

Sugar Imbalance: Sugar is the primary food source for the yeast in your kombucha. If there's too much sugar, it can promote the growth of unwanted organisms, including Mold.

Conversely, too little sugar can weaken the yeast, making it harder for the SCOBY to outcompete Mold.

Contaminated SCOBY or Starter Liquid: If you start with a SCOBY or starter liquid that already has Mold or is otherwise contaminated, your brew is likely to get moldy, no matter how carefully you follow the rest of the process.

How to Recognize Mold in Kombucha

Before we dive into prevention, it's important to know how to recognize Mold in your kombucha.

Mold appears as fuzzy or dry spots on the surface of the brew, often white, blue, green, or black in colour. Unlike the healthy SCOBY, which is smooth and slimy, Mold has a distinctly fuzzy texture.

If you notice any Mold on your kombucha, you should discard the entire batch, including the SCOBY, and start over with fresh ingredients. Mold is toxic, and even if you remove the visible Mold, spores could still be present in the liquid.

Tips to Prevent Mold in Your Kombucha

Now that you know what causes Mold and how to recognize it, here are some tips to help you prevent it and keep your kombucha healthy.

1. Use Properly Sanitized Equipment

Cleanliness is key when brewing kombucha. Always sanitize your brewing jar, utensils, and hands before handling your SCOBY or starter liquid.

Avoid using antibacterial soap, as it can leave residues that are harmful to the fermentation process. Instead, use hot water and a small amount of vinegar or a natural dish soap to clean your equipment.

2. Maintain the Right Temperature

Keep your kombucha brew in a warm, stable environment between 68°F and 86°F (20°C to 30°C). Avoid placing your kombucha near windows where it might get too much direct sunlight, as this can cause temperature fluctuations. If your home is too cold, consider using a heat mat designed for brewing or place your jar in a warm cupboard.

3. Cover Your Kombucha Properly

Cover your brewing jar with a breathable cloth, such as a tightly woven cotton or a coffee filter and secure it with a rubber band. This allows air to circulate while keeping out dust, pests, and Mold spores. Avoid using cheesecloth, as it has larger holes that might allow contaminants to enter.

4. Use Quality Ingredients

Start with high-quality, organic tea and sugar. Non-organic ingredients can contain pesticides or other chemicals that might hinder the fermentation process or introduce unwanted organisms. Similarly, avoid using flavoured teas or teas with oils, as these can disrupt the balance of your kombucha culture.

5. Monitor Sugar Levels

Use the right amount of sugar in your kombucha recipe. A typical ratio is 1 cup of sugar per gallon of tea. This provides enough food for the yeast without creating an environment that's too rich and conducive to Mold growth.

6. Ensure Adequate Airflow

Choose a well-ventilated area to brew your kombucha. While the jar should be covered, the room should not be stuffy or stagnant. Air circulation helps keep the surface of your kombucha healthy and Mold-free.

7. Start with a Healthy SCOBY and Starter Liquid

Ensure that your SCOBY and starter liquid are healthy and free from any signs of contamination. If you're new to brewing, obtain your SCOBY from a reliable source. A strong SCOBY is your first line of defence against Mold.

8. Regularly Check Your Brew

Keep an eye on your kombucha during the fermentation process. Check the surface every few days for any signs of Mold. Early detection can help you take action before Mold spreads.

What to Do If You Find Mold

If you do discover Mold, it's important to act quickly. Unfortunately, once Mold appears, you cannot salvage the batch. Discard the kombucha, SCOBY, and starter liquid to prevent any Mold spores from contaminating future batches. Thoroughly clean your brewing equipment before starting over.

Conclusion

Mold can be a kombucha brewer's worst enemy, but with careful attention to cleanliness, temperature, airflow, and ingredient quality, you can significantly reduce the risk of Mold forming in your brew.

If you want to know more about Mold FREE Kombucha, please watch the video below.

By following these tips, you'll be well on your way to brewing delicious, Mold-free kombucha every time.

Happy brewing!