Kombucha Basics: pH
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- 0:07 - What is pH?
0:34 - Misconception about pH
1:06 - What is pH useful for?
1:50 - Kombucha pH range
2:55 - Test strip tips
3:04 - pH meter and buffer solution tips
3:53 - Is pH testing necessary for brewing kombucha?
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I LOVE your channel. I'm preparing to start homebrewing kombucha and your videos are extremely concise and informative. Thank you so much, and keep them coming!
So my PH is off the chart. No one says how to bring that down besides vinegar but I'm NOT supposed to use vinegar. The bag from Fermentaholics (where I got my scoby) says to use vinegar but you said not to. Any help is appreciated.
You might be able to use lemon juice, citric acid, acetic acid, or malic acid to lower the pH. Add it in very small increments, test it, wait another 30 minutes or so, and test it again before adding more of your choice acid aa you don't want to lower it so much thar you have start adding a base to bring it back up. Malic acid will give an apple flavor, citric a citrus flavor (obviously), and acetic will be vinegar. A little goes a long way :)
Oh, citric is often used in canning and can be purchased even at an Ace hardware store, while malic is used in making wine and cider and can be purchased at your local homebrew store. Buy local if possible that way more than one person gets a dopamine hit, and you the buyer will get a good one given that effort was used to make the purchase rather than a click of a button on a certain website ;)
Thank you so much for this series. I feel much more confident with the process after watching your videos. You do a great job!
Yes sweet is not a sign of PH, Coke and Pepsi have a PH of 2,5 and 2.6, it is the amount of sugar that makes the sweetnous
Exellent info. Thank you!
Fermenting my very first batch which I started yesterday… initial ph was 4 and 24 hrs later has dropped to 3.5. So glad I watched your video prior to starting and got some ph strips, otherwise I would have assumed nothing was happening due to my scoby haven dropped to the bottom.
Thanks!
1: Thank you so much for the info!
2: I have that exact same kitchen bench in my garage. Fantastic workbench once you want to get rid of it or repurpose it.
Thank you, you're really good. I brew kombucha for over a year now, but I started to worry about pH. I saw your video and now I think that there's no problem (I have a new baby scoby every time).
Now I have an irrelevant question: A few days ago I washed the jar and I think that maybe there was left a little soap. I know fuzziness it's normal, but there was a little foam and the scoby started to turn brown in some spots. So I was afraid of drinking it and I threw it away. I also threw away the scoby :( Do you think that it wasn't necessary? What would you do?
I don't think soap residue would make the scoby turn brown necessarily. Brown bits on scobys are actually pretty normal (mine turn darker brown over time) -- but if you didn't rinse the jar thoroughly or left soap in the vessel, that's not great either. So it's really your call, whether/not you're comfortable potentially ingesting soap (whether it's in kombucha or anything else). :)
You Brew Kombucha Yes I noticed that scobys turn brown. Thank you for your help!
Amazing channel, super useful and helpful, thank you so much!!
Sorry I was mean about your metric skills. You make the best videos about kombucha.
Great channel!
Hi, if there is mold forming on top of the scoby(but not sure about it), would it be possible to test with pH tester? Thanks
on a similar note, do you know if kombucha is a cause of heart burn or acidic reflex?
love your channel, just finished my first F1 process and bottled my bucha with pom juice, forgot to stir the batch before pouring, so i added a little sugar to help carbonation, we live and we learn i guess. just started 2 more gallons, love learning the process and you've helped me every step, recommended you to everyone that was interested in starting their own brews.
MAXWELL JAMES SCHELL Hi! Just like any food, kombucha can affect everyone a bit differently, so I can’t really speak to that but I haven’t experienced it personally. 😊
I have spring water with a 7.0 ph. Do I test the tea prior to putting in the Scoby? Or is this generally done during the process only.
Just got my first scoby from a master:) brewer and im getting ready to start my very first brew..So great to have found a solid channel bout brewing so i can get advice on brewing anytime instead of bothering him all the time:) thanx ...Great job on ur channel!!
Test strips are not reliable but better than nothing. Don't skimp on price for a ph meter and remember, they need to be calibrated regularly. I know this was mentioned in the video but it cannot be over stated. Don't stop using your ph meter as you gain experience, it's an essential tool for superior results.
Sometimes you scoby is sink and sometimes it is on the surface. Does it have any connection with fermentation ?
Why kombucha 2days turned kahm
Great Video :)
This is my first time making kombucha. It is on day 16, I just did a PH test and its at 5.0. Is something wrong? The scabby was from a friend and was very thin. It was also 1/2 the dimension of the jar. The jar is 2.5 gallons but is only 2/3 full. Everything I used was organic...sugar and Newmans Black Tea.
Please give me your thoughts :)
Thank you very much!
You might not have used enough starter liquid your starter might not have been real strong. Your room may be under 70°F
This is really normal for the first brew.
Hi both, i m just starting too.
Will the batch be good to throw away in that case ?
I brewed my first kombucha, or tried to the other day, and the kit I got said to use white distilled vinegar to lower the Ph because it was over 6 so I lowered it to about 4.5 . But now I know that I shouldn’t use vinegar. What should I have done to lower he Ph? Or should I not have tried to even lower it at all? Thanks for your videos!
How much starter tea did you use, because I usually recommend 2 cups per gallon batch, and if you have good starter tea, that's enough to bring the pH down. If you don't have enough starter tea, then I recommend making a smaller batch instead of trying to add another ingredient to accommodate for the too-high pH. If you used vinegar and like the taste of the kombucha, you're likely fine. Just try to avoid it in the future, because even though it won't be harmful to your health or anything, using vinegar can make the scoby produce bad-tasting kombucha over time.
Wow, great video !! Thanks!
Its good for consistacny
thank you for the guide! i've heard that botulism bacteria dies when the ph drops below 3.6, so you should be able to drink your kombucha after that point, is that true?
Botulism can't survive in environments below 4.6, and properly made kombucha should definitely be well below that point. Plus, botulism can't thrive in environments that are exposed to oxygen. Every part of the kombucha brewing process involves oxygen (even when you're bottling), so botulism shouldn't really be a factor in kombucha-making. We're not canning or sterilizing anything, so that removes the risk of improper canning/sterilization that could cause botulism. So kombucha should be in the clear... assuming that the person is properly brewing kombucha, of course. :)
with your guide i'm pretty sure that i will be able to brew it correctly, thank you so much for your fast reply!!
You are amazing!
U DIDN"T TELL ME WHAT THE PH NUMBERS ARE. SMH waste of my time
"pH is not a measure of doneness" .. doness.. i just think that was cute lol