I was just wondering if anyone knew why the standard advice online is to chuck the whole batch of kombucha if you find some mould growing on the top of the scoby?
Seems like the same principle as with sauerkraut could apply: if there is a baby scoby growing across the top of the brew and the mould is just on top of that scoby, it likely won't have penetrated into the drink itself, and the original mother (if submerged lower down in the brew, separate from the baby) should be fine, right?
I have just started brewing kombucha so I don't have any spare mothers, and I have what looks like the beginning of white fuzzy mould on top of the baby scoby growing across the surface of the jar. It's hard to say for sure right now if that's what it is, so I'll give it a few more days, but it would definitely be a shame to have to toss EVERYTHING and buy a new scoby