My kombucha’s pH is still very low and it’s been nearly two weeks of fermentation. I leave it out on my kitchen counter and I wonder if the corner I put it in is either too cold or too hot… or whatever the issue is going on, it’s taking so long! What do I do to help my brew get to the right pH so I can put it in the carbonation bottles?
Hi Marian, what is pH of your kombucha? We suggest to start at a pH of 4-4.5 and finish at a pH of 3. Let us know exactly what’s going on so we can provide more help.
.
