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I thought that those colors were normal, and probably just leftover from the last brew my friend had made. My husband was ready to call it quits even before we started, but I insisted on making up a brew of sweet tea.
After we brought the SCOBY back to room temperature and let the sweet tea cool, we poured it all into a half gallon jar and covered it. Then we set it aside in a warm, darkish place and said a prayer. Well, I said a prayer, anyway. The next couple of days, my husband was not encouraged.
After 20 years of brewing his own beer and wine, and plenty of experience in using other food preservation fermentation techniques, he noted that there were still no bubbles rising to the top of the fermentation vessel.
"I found the easiest way to eat healthy."
And waited. I was elated.
For the new brewer, this can be confusing. A SCOBY can have streaks of brown or black on it — this is just leftover remnants of tea from the last brew.
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And mold does NOT look like leftover tea bits. It might float at the top of the brewing vessel. It might sink to the bottom.
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It might slide off to one side at an angle. It might even float right in the middle of the brewing vessel.