Originally Posted by saramc
Congrats! You can split the mother/baby or leave as is, another will form with next batch. This would be an ideal time to share a scoby with a friend. How large is that container? Where did the label come from?
That's exactly what I intend on doing. The container is 1 gallon and its a kit from Brooklyn Kombucha, it came with their label on it already.
Originally Posted by Zapped
pH=2.3 seem pretty darned acidic. Must taste like strong vinegar.
Just curious why you would go below ph=3.0 or let it ferment for much more than 7-10 days?
The instructions that came with my kit suggested fermenting would take between 14-28 days, so I did the former (I stated 3 weeks originally, but I figured out that it was actually just 2 weeks).
I don't have a pH meter so I wasn't able to be on top of it like I would of, my guess is that it was probably at 2 at bottling or very close to it. It wasn't that bad, it already had some natural effervescence and I went a little heavier with the flavoring; I have a couple bottles with 30% juice.