Hey all, I have been brewing beer for a decade, and after switching to kegs this year, I decided I wanted some kombucha on tap. I made my first batch last month. The place I got my scoby from didn't send quite enough starter tea, so it took a few weeks for the batch to ferment out.
I finally pulled the scoby on Sunday and dropped in some diced strawberries for a secondary fermentation. I checked it last night and noticed a moldy spot on one of the berries that was poking above the liquid line. I scooped that out and then decided to just keg the kombucha. I siphoned from under the berries into the keg, pressurized it, and popped it in my keg fridge.
Is this batch safe to drink? I assume the mold was just because the berries were not fully submerged. But the mold had me a little freaked out. Anyone have an opinion?
I finally pulled the scoby on Sunday and dropped in some diced strawberries for a secondary fermentation. I checked it last night and noticed a moldy spot on one of the berries that was poking above the liquid line. I scooped that out and then decided to just keg the kombucha. I siphoned from under the berries into the keg, pressurized it, and popped it in my keg fridge.
Is this batch safe to drink? I assume the mold was just because the berries were not fully submerged. But the mold had me a little freaked out. Anyone have an opinion?