Recent content by mano

I wonder if someone knows how to correct refractometer readings in order to estimate the sugar content in the finished Kombucha. Most refractometer will give already %Brix readings for a solution of sugar in water, however Kombucha is far from being that. A simplification of the finished...

Hi, The fermentation was active, which means sugar is being consumed. However the SG did not decrease from the fourth to the fifth reading because the produced acetic acid has larger density than water :-) Once more density (or specific gravity) measurement using our lovely hydrometer is not...

Sweet tea --> 9 Litres Starter solution --> 1 Litre

The first reading shows that the water I use has slightly higher density than pure water (it makes sense to me, and it is good to keep in mind for potential alcohol level correction). By looking at the second one it seems that the tea solution increases a bit more the density of the liquid (but...

Hi I have already collected some data: 1- SG = 1.002, pH=7.3, T=20.0 oC (just tap water) 2- SG = 1.003, pH=6.3, T=23.9 oC (tea Without sugar) 3- SG = 1.036, pH=6.0, T=26.1 oC (tea With the sugar) 4- SG = 1.034, pH=3.8, T=25.0 oC (after mixing with starter solution) 5- SG = 1.034, pH=3.6...

Hey guys you are right, the yeast is responsible for the CO2 production. During the aerobic fermentation happening in Kombucha, the ethanol is oxidised to acetic acid by the acetic acid bacteria. As you can see in this equation (C2H5OH + O2 --> CH3COOH + H2O), there is no CO2 formed besides the...

That is a good point. I have a pH-meter as well. By the way it is known what to expect in pH changes during a healthy fermentation, check this out: https://www.kombuchakamp.com/ph-kombucha-alkaline-acid-balance

You might want to go back to batch brewing.;)

Hi guys I am new to the forum and joined mainly because my deep interest in Kombucha making. Has anybody collected more data to share? I'll make my next kombucha batch in a week time (approximately) here is the data I am planning to collect: 1- SG of the water I am using (there could be...

Assuming your brix reading were correct, it could still make sense that sugar content remained constant while CO2 content increased. A case like that could be explained by the bacteria (and not the yeast) being responsible for creating more CO2 by consuming alcohol.