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It’s important to test the pH of your kombucha both at the start and end of the 1st ferment
For a safe brew that free from harmful microbes, ensure that the starting pH of your kombucha first fermentation is 4.5 or below
Note: If you need to lower the pH, mix in small amounts of plain white vinegar. Retest until you reach a pH of 4.5 or below
The target pH for kombucha that’s ready to drink or bottle is 2.5-3.5
Kombucha Chemistry strips are ready to use straight out of the box
No fiddly scraps of test paper to cut to length or tear-off
No finger or bench staining to worry about
No messing around with calibration and buffer solution
Just test your booch and drop the used strip in the trash
Each strip measures
– 3.13” total pH strip length
– 2.63” white cardboard
– 0.5” test area
If you brew once a week and test before and after your 1st ferment. This pH testing kit will last you a whole year (allowing for a 2 week brewing holiday)
Includes an easy reference color chart for 0-6 (0.5 intervals) and pH matches
Test strips with 1.0 intervals (i.e. 1,2.3) are not precise enough to safely test kombucha. This is because of the importance of your brew’s first ferment starting pH at or below 4.5 and 3.5 on finishing, 1.0 increment strips will not provide this accuracy.
Always use test strips with 0.5 intervals to safely test your home brewed kombucha
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