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Old 01-14-2014, 03:26 AM   #1
mrtoad
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Jan 2014
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Does anyone know if a hydrometer is useful for Kombucha or of any discrete measures for testing kombucha?

Thanks

 
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Old 01-14-2014, 11:08 AM   #2
kyt
 
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It's not very useful because of the acids and other stuff made by the bacteria throw off the reading. Measuring pH is the most useful. You can do residual sugar test like for wine, but tasting it works about the same.

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Old 01-15-2014, 03:28 AM   #3
mrtoad
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Thanks kyt. Do you have a pH range in mind for what people would generally consider finished kombucha?

 
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Old 01-15-2014, 11:32 AM   #4
kyt
 
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Yes pH 2.5-3.5
My harvest is typically ~3.2 after 7 days with just the right amout of residual sweetness. Keep in mind, pH is not indicative of a finished fermentation. These are separate processes that occur pretty much simultaneously.

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Old 01-15-2014, 03:52 PM   #5
saramc
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Kombucha needs to be below pH 4.0 from a safety standpoint as an aceto-based ferment. With different tea blends you will find a different preference point. My personal preference runs from 2.8-3.2.
pH testing comes in handy when your sense of taste is off, no second guessing when to harvest, when you know your preferred pH for that blend.
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