Recent content by ArturoNovoa

I am using 1.2 L of water, 4 black tea bags, and 1/3 cup of brown sugar. I am in Australia. It is hot. over 30 Degrees every day. But I keep the kombucha in a piece of furniture with a door. at a corner of my room. With no direct sunlight.

Hey! Thanks for your reply! I am having a problem with my last two batches. One of the batches has 3 days of fermentation and the ph is 3.2 and taste really acid The second one has 6 days of fermentation the ph is 3.1 and taste like Vinegar. What am I doing wrong? One of my theories is that...

Hi Guys! I just bought a PH tester and I couldn't find appropriate data about what is the best ph for every step in the process. If you have any hint or book to recommend I would really appreciate it! Thanks!

Great!! thanks guys!!

This is my second brew and the mother and first son are creating a new one but something is weird... What do you think?? Thanks for your help. I am new on It.