Why does my homemade kombucha always seem to have a layer of mold on top and how can I prevent it?

I totally get why you're worried about the mold on your homemade kombucha - it's definitely not what you want to see after putting in the effort to brew it. From what you've described, it sounds like you're on the right track with your research, and contaminated equipment or improper storage could definitely be contributing to the issue. I'd recommend taking a close look at your equipment and storage containers to make sure they're clean and sanitized before each use.

One thing that might be helpful is to use a breathable cloth or paper towel to cover your fermentation vessel, rather than a tight-fitting lid. This can help prevent moisture from getting trapped and creating an environment where mold can thrive. You might also consider using a fermentation vessel that's specifically designed for kombucha, as these often have features like built-in airlocks or spigots that can help minimize the risk of contamination.

In terms of monitoring the fermentation process, I've found that it's really helpful to check on your kombucha regularly and look for signs of mold or contamination. If you do notice any mold, it's best to err on the side of caution and discard the batch - it's better to be safe than sorry when it comes to your health. By taking a few simple precautions and staying on top of the fermentation process, you should be able to minimize the risk of mold and enjoy a healthy, delicious batch of homemade kombucha.

I hope that helps, and happy brewing - I'm sure you'll get the hang of it with a little practice and patience. If you have any more questions or need further guidance, feel free to ask and I'll do my best to help you out.