Yemoos Nourishing Cultures Forum

I made three batches per directions after receiving my plant down to the fresh ginger in a cheese cloth bag and well water, & unrefined sugar. The sugar content and ph never changed. I let it brew for 2 weeks first round, three weeks second, and now on round 3 its been 10 days and a SCOBY has formed? I have no other ferments except sauerkraut in the house.

I used wine sterilizer to clean the container. I have a coffee filter over the container. Temp is average 73F in room. I washed the grains between batches with well water.

The grains have increased in size but not really in quantity. Any suggestions on what has happened.

It's fairly common to see a scoby with ginger beer. Ginger beer plant can be a long ferment and any long ferment can have accumulation on the surface like which resembles a scoby. I wouldn't worry. I see scobys quite often with my ginger beer and it still smells and tastes great.

Alex