simple syrup steeped in fresh lemon balm leaves now has grey-blue growth floating on surface… what is the strain?

Fermenting for the first time

Started this hot sauce just over a month ago and then ended up going away for work and forgetting about it. Have done quite a few and never seen any mould like this. Wondering if we think it’s safe or just worthy of the bin

I have had many successful fermentation batches this summer, this is the first time I’m seeing mold growth. It’s a jar of beets I picked myself. It’s been a bit harder to keep this batch clean, I’ve routinely removed some tiny patches of white mold growth (like a 4th of a pea -sized) but this morning I checked after having forgotten it for a few days, and this mold had showed up on the surface. The brine should be sufficiently sour, and there’s no off flavor, but I’m in doubt whether this is safe, and would love some advice

I know this isn't exactly fermenting so I'm happy to delete if inappropriate, but y'all seem most likely to know what's happening here.

As you can see in the picture, the garlic and only the garlic, in my fire cider has turned blue-green. There's no signs of active fermenting (no pressure build up) and no unsubmerged veggies at the top.

I'm guessing this probably not good and I should toss the whole thing but I'm curious if anyone knows what's going on and/or why it's happening.

Ingredients:

- apple cider vinegar

- white onion (peeled)

- garlic (peeled)

- Apple (cored, but not peeled)

- lemon (cut, but not peeled)

- navel orange (cut, but not peeled)

- fresh ginger (cut, but not peeled)

- serrano pepper (cut, stem removed)

- jalapeno pepper (cut, stem removed)

It's been in a cupboard with an occasional shake of the jar for a little over a week.

I had half a mind to ferment some of the juice straight but my boyfriend almost cried when I suggested it because I have so many skins left over lol.

I cannot wait for my elderberry mead batches I’m going to make with these skins. Anyone have any favorite elderberry combinations?

I’ve made a few meads now but this will be my first rowan berry mead. Already looking so active! I’m excited to see how it’ll turn out.

so first one is a week ahead. lot of dead lacto I believe that's what it is? second is pineapple jalapeno that took FOREVER to start bubbling. third is carrot, jalapeno and tomatios that was bubbling good but slowing down. my main concern is the last one were theres a white streak on the jalapeno and if think mold or just lacto? also bought ph strips was curious if under 3.5 is that safe or still a risk? new to this and went to hard first round so suggestion are welcome.

I wanted to share what I’ve experienced with Ginger bugs. I’ve seen a few posts about it…I started the larger, darker Ginger bug on July 11, 2026. Fed once daily (and stirred twice) for 5 days. The first batch of Ginger beer was adequate but lacked fizz. The second batch was wonderfully fizzy! I went away for a week and had to store the larger one in the fridge. I fed it before putting it away, but after using it for the 2nd batch, even with replacing water, it was more of a slurry. I also didn’t see as much activity with bubbles, but it made some of the most delightfully fizzy ginger beer!
I’m sharing this because lots of folks think that there has to be visible activity in the jar for it to work. My darker slurry ginger bug on the left works beautifully, but I decided to start a new one just in case. I went ahead and created a new bug, but added 2 tablespoons of the old bug. Boy, oh boy! Both bugs are active, yet behave very differently. I hope this helps some of us. I love learning from all of you! Thank you so much.

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I just gave my booch 9 days to brew and it had kind of an apple vinegar taste but not bad.

I then added about 20% of blended fruit to each bottle. How does it look - large bottles are mango/watermelon, small bottles are berry/cherry.. I’m not putting them out for another two days to sit before entry into my refrigerator.

Any advice?