Know When Your Kombucha Tea or Other Home Food Culture are Safe to Consume Without Any Guess Work.
Easy to Use, Last for Years.
For kombucha tea beverage pH, you should take two readings, one as you add the starter tea to the new batch of tea. This first pH test reading should be close to 4.6 pH. If it is high, then keep adding a little more of the starter tea from your old batch until the desired pH is reached.
This insures that the fresh tea solution is acidic enough to combat any foreign molds or yeast. The FDA considers any food product, as acidified, if the pH is below 4.6. Keeping the pH on the low side (acidic) the chance of contact with mold or human pathogens is very low.
The second time you'll wish to test the kombucha brew, is at the finish of the brewing/culturing process. After your tea has set for the required amount for time, 7 to 14 days in most cases, then you'll want to test the pH until it is at, or close, to 3 pH. Range is between 3.2 and 2.8 pH.
This reading tells you that the brewing cycle is complete and the tea is at the correct pH point to drink.
Of course, this can very a bit to suit your needs and taste. If this final pH is to the alkaline side of the pH scale, then the tea will need a few more days to complete the brewing cycle.
Important Note: Most pH strips being sold for kombucha use have a range from 1 - 14 pH. While these test strips will work, their range is generally broad and can make reading a narrower range, between 2 and 4 pH, less accurate because the wide color range.
Note: Pull a sample of
KT to test vs dipping
the strip into the tea
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