If I understand it correctly, you never used your 10-year-old booch in your new batch, right? Instead, you made 2 gallons of a new mother scoby/starter.
First, I just want to say I'm a newbie too, but I'd like to share my two cents, if you don't mind.
Second, maybe it would help if you'd make a separate post asking if your 10-year-old scoby is still okay to use, with a clear photo, and maybe summarize the question so you'd get more responses.
Third, if you didn't make use of the old scoby then I take it from your post that you just made a new mother scoby.
When I made my very own mother scoby from a bottled booch, it didn't even grow a pellicle (You can check my profile. I posted about it with a photo and didn't get a response too). I just waited for 10 days, made sure to check it for molds (fuzzy stuff on the surface) before tasting it. When it tasted a bit vinegary with still a hint of sweetness and with tiny yeast blobs floating around, that's If I understand it correctly, you never used your 10-year-old booch in your new batch, right? Instead, you made 2 gallons of a new mother scoby/starter.
First, I just want to say I'm a newbie too, but I'd like to share my two cents, if you don't mind.
Second, maybe it would help if you'd make a separate post asking if your 10-year-old scoby is still okay to use, with a clear photo, and maybe summarize the question so you'd get more responses.
Third, if you didn't make use of the old scoby then I take it from your post that you just made a new mother scoby.
When I made my very own mother scoby from a bottled booch, it didn't even grow a pellicle (You can check my profile. I posted about it with a photo and didn't get a response too). I just waited for 10 days, made sure to check it for molds (fuzzy stuff on the surface) before tasting it. When it tasted a bit vinegary with still a hint of sweetness and with tiny yeast blobs floating around, that's what I used to make a bigger batch (1 gallon) and that's when my 1 gallon batch grew a nice pellicle in under ten days.
So to answer your question, I think your brew is normal and okay BUT I would give it more time since it's a huge batch of the mother, and you also used flavored GT, which a lot or people don't recommend. Taste if you must and check for molds on the surface. Sometimes photos can't capture the onset of molds on the surface. I find it better to check with a flashlight.
Here's what helped me make my mother scoby. https://youtu.be/lq-yNxMB8Do
Last but not least, sometimes some people just don't read long posts. No offense meant. Or just unsure what to say because your photo is actually blurry so people might not know how to answer your question. Or posts get buried under the popular ones.
Hope this helps. I used to make a bigger batch (1 gallon) and that's when my 1 gallon batch grew a nice pellicle in under ten days.
So to answer your question, I think your brew is normal and okay BUT I would give it more time since it's a huge batch of the mother, and you also used flavored GT, which a lot or people don't recommend. Taste if you must and check for molds on the surface. Sometimes photos can't capture the onset of molds on the surface. I find it better to check with a flashlight.
Here's what helped me make my mother scoby. https://youtu.be/lq-yNxMB8Do
Last but not least, sometimes some people just don't read long posts. No offense meant. Or just unsure what to say because your photo is actually blurry so people might not know how to answer your question.
Hope this helps.