Worried that fuzzy growth on your brew might be mold? You’re not alone.
Mold is one of the most commonly searched Kombucha topics – and for good reason. At Kombucha Kamp, we’ve been brewing and troubleshooting Kombucha for over 20 years, and we have the most extensive library of moldy brew photos on the internet.
In this post, we’ll help you confidently identify mold, understand what causes it, and most importantly, prevent it. And if you want to dive even deeper, members of our KombuchaKamp+ Bubbles Program get access to our full Kombucha Mold Gallery – the largest in existence – so you can be 100% sure that your brew is safe.
What Kombucha Mold Looks Like (vs. Yeast)
Not all strange things floating in your brew are mold! Many new brewers confuse healthy yeast strands or SCOBY formations with mold. Here’s how to tell the difference:
Mold Signs
- Dry, fuzzy appearance (like bread mold)
- White, blue, black, or green coloring
- Usually forms on the surface of the liquid (needs air to grow)
Not Mold
- Brown stringy bits = yeast
- Bumps and ridges on the SCOBY = normal growth
- Jellyfish-like blobs = baby SCOBY forming
Check out our NOT MOLD gallery below to help you tell the difference.
5 Clear Signs Your Brew Has Mold
- Fuzzy texture (dry, not slimy)
- Circular growth patterns with colored centers
- Off smells (musty, rotten)
- Mold growing only at the surface (not submerged)
- SCOBY stops growing or turns grayish
What To Do If You Spot Mold
- Do not taste it. Discard the entire batch—including the SCOBY.
- Sanitize everything thoroughly with hot water and vinegar.
- Start fresh with a new SCOBY and strong starter tea.
- Optional: Share a photo with us or join the Kommunity for expert help.
Why Mold Happens (And How to Prevent It)
Mold isn’t random. It usually signals one of the following:
- Weak starter tea (too little acid)
- Low brewing temperatures (below 74°F)
- Unclean brewing environment
- Poor airflow or sealed containers
- Contaminated equipment
Want mold-free brewing every time? Start with a strong SCOBY + powerful starter tea.
Access Our Private Mold Photo Library
We’ve seen every kind of mold imaginable – and photographed it.
Our Kombucha Mold Gallery is now exclusively available to members of KombuchaKamp+, where you can:
- View 100s of real photos of moldy brews
- Compare your brew with confidence
- Learn from real-world case studies
- Get guidance from Hannah and our expert team
Join KombuchaKamp+ & Get Instant Access
Want to Brew Mold-Free?
Grab the ultimate resources trusted by 100,000+ brewers:
- The Big Book of Kombucha – 400+ pages of expert fermentation guidance
- Starter Kits – Includes SCOBY, strong starter tea, and everything you need
FAQs
Q: What does mold look like on Kombucha?
A: Fuzzy, dry, and often white, green, or blue – like moldy bread.
Q: Can I just scrape mold off the SCOBY?
A: No. Mold spores can spread invisibly. Always discard the batch.
Q: Is it safe to drink Kombucha with mold?
A: Absolutely not. It must be thrown out.
Q: How do I prevent mold in my Kombucha?
A: Use strong starter tea, keep brewing temps >74°F, and clean your gear well.
