I've made a lot of beer and use Initial and Final gravity to measure amount of attenuation, residual sugars, and alcohol. In essence, determine if and when it is complete (and other information about the beer.
Is there any way to similarly monitor a Kombucha fermentation to determine if most sugars have been used up. I understand any measurement of alcohol would be pointless due to the conversion of alcohol to acid. Does anyone use an Hydrometer, or preferably a refractometer to monitor gravity to tell when the brew is mostly done?
Is there any way to similarly monitor a Kombucha fermentation to determine if most sugars have been used up. I understand any measurement of alcohol would be pointless due to the conversion of alcohol to acid. Does anyone use an Hydrometer, or preferably a refractometer to monitor gravity to tell when the brew is mostly done?