pH Level

[regewis]

Hello All!

I just completed my first batch of homemade Kombucha! It came out great but is a little more acidic than I would like. My pH level came in at about 2.3. Does anyone have tips for getting the final pH a little higher to around 3? My fermentation time was 7 days and and the temperature averaged in the high 60s. I've read conflicting things online about this, so wanted to see what you've experienced.

 

[theDREWery]

Even a pH of 3 would be pretty agressive. Try diluting with fruit juice or sweet tea, as pH 3 is about the same as straight vinegar.

 

[regewis]

When you say to dilute with fruit juice or sweet tea, do you mean at the start of fermentation or to the current batch? If the latter, would I then ferment it more? I ask because I don't really want to add more sugar to the beverage.

 

[theDREWery]

I would blend before drinking. If you want fizzy you would ferment in the bottles, but that does create alcohol. If you just want less acidity and less sugar, add less at the start or harvest sooner. You could also blend with unsweetened iced tea.