Mold is usually hairy or fuzzy looking--like the mold on cheese, bread, or fruit--and can be either black, green, yellow, gray, or white and usually grows in circular patches.

Never use metal containers to ferment your Kombucha colony, because the Kombucha Tea is very acidic and could react with the metal and cause some of it to leach into the tea and cause heavy metal poisoning.

If you have a large container there is no problem with putting in more than one colony. Many people don't separate the colonies but just let them stack up in the fermenting vessel, while periodically removing the oldest one from the bottom of the stack. However, a single colony is sufficient to ferment Kombucha, additional colonies will just take up volume in your container.

No. Sometimes it grows on its side, sitting on the bottom, or floating halfway up in the container. It doesn't make any difference. A new colony will form on the surface no matter where the old one is situated.

No. The herb Stevia cannot be used to ferment Kombucha Tea because it is non-fermentable.. The yeasts feed on sugar, and without it fermentation cannot take place. This Frequently Asked Questions (FAQ) is based, in part, on the personal experiences of the members of the Kombucha mailing list. It should not be regarded as a complete or definitive manual on Kombucha but rather as a collection of practical everyday answers to questions that come up when starting to make Kombucha Tea.

It is imperative that you add 10% fermented Kombucha Tea at the start of each new batch to help reduce the risk of mould. This fermented tea that is added to each new batch makes the solution acidic, and moulds tend to not grow well in an acidic solution.

It is recommended not to place the Kombucha in a room where smoking takes place because tobacco smoke tends to produce mould on the Kombucha and in the fermenting tea. This happens because this smoke is very alkaline and when it settles on top of the fermenting Kombucha, mould will be able to grow because of the change in pH . Mould will grow under alkaline conditions.

Some say you can wash the mold off the Kombucha with vinegar, but I would advise that for safety's sake you throw out this batch of fermented tea as well as the Kombucha colony and start again with another Kombucha. Always add a 10% solution of ready fermented Kombucha Tea to each new batch you start. This is done to acidify the fermenting solution at the very start--to deter mold growth.

Mold can look white, gray, black, brown, yellow or greenish. Mold colonies may appear cottony, velvety, granular, leathery and glassy.

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They are never bigger than a sesame seed, you know the ones on a burger bun. And their colour varies between light golden brown and dark brown. When they first hatch they are very tiny, about the size of a grain of sand. Their color changes when they feed and fill up with blood, this makes them dark brown. As they digest their meal they turn lighter and lighter.

Yeast, boraxo, powdered sugar-William L. a subscriber to the Kombucha list says, " he heard that equal parts of active dry yeast, boraxo, and powdered sugar works good on ants. One thing they do is carry food to the queen, and if you kill the queen, they move on--or something.

You need to cover the fermenting Kombucha Tea with a cloth, or unbleached paper covering, to prevent air-borne dust (which may be laden with mould, bacteria and wild yeast spores) from getting into your fermenting Kombucha. These covers will also allow oxygen to reach the colony, and allow carbon dioxide gas to escape. To stop fruit flies etc., from crawling in under the cover, make sure the edges are held tightly to the container with an elastic or rubber band.

People using porcelain containers should be very cautious. Make very sure there are no cracks, breaks, or chips in the porcelain finish of your pots that may come into contact with the fermenting liquid. In public health circles it has been known for some time that leaving acidic liquids in long-term contact with cracked or chipped porcelain can lead to heavy-metal poisoning.

The fact that the business prospered was mainly due to Gerard Adriaan Heineken himself. He soon realized the great importance of the changeover in Germany from top-fermenting to bottom-fermenting beer. In bottom-fermenting, the yeast settles on the bottom instead of the top during fermentation. In 1869 he appointed the German Wilhelm Feltmann as brewmaster and traveled the length and breadth of Europe in search of the best raw materials.

According to various reports I've read from people who have kept Kombucha bottled for that length of time, they say it tastes smooth and mellow, and not the least bit vinegary.

It looks like black or green spots. It can be fuzzy or just a bunch of small spots. There is no telling the difference between black mold and harmless mold. You will find a sure way in my book.

Never cover your fermenting tea with a metal or any solid lid. It is best to use a tightly woven cloth, disposable unbleached coffee filters, unbleached paper towels, or similar type covers. Do not use cheesecloth, as it has too loose a weave--this allows dust and vermin (fruit flies, ants etc.,) to enter the fermenting container.

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Contact OH&S at 686-5536. There are several indicators of mold growth such as recent leaks, floods, high humidity or moisture. Spots may also be caused by rust, dust or other stains besides mold. To determine mold growth, the area should be examined by trained personnel from OH&S.

Kombucha Wonder Drink has an appealing effervescence. It is slightly sweet, slightly tart and wildly good. The first sip brings your mouth to life. One sip makes you want to take another, or share it with a friend; it’s that incredible! Unlike sugared teas and soda it’s lighter than you’d expect and very clean tasting and refreshing. Our brewing process is what sets Kombucha Wonder Drink apart from all other drinks you can find.

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