I have been brewing for a couple of months now; love the tea, but what is the “correct” Ph for the finished product?
Reply • Michael Says: January 22, 2008 at 2:58 am There is noy really a “correct” pH*. The longer fermentation, the higher the pH ; Meaning more acid, (not the higher number). Average of 5 % is the acity in commercial vinegars. Depending on the taste, you may want to stop the process by leaving the tea in the frig., which the cold temp. would keep it a dormant state and would greatly slow down the further fermentation. Just remenber; incorrect pH is when the high acidity such as 2.5 or so, would kill scoby. Also remember that there is a correlation between the sugar & vinegar… lesser presence of sugsr, means it had been converted it to acetic acid. You can also measure the glucose level in the tea. Test strips ar available in drug stores. 100 per pack. It measures “Only” glucose and not table sugar. Whenever it is coming down to about 300-500 mg/dL, it would mean the table sugar is running low. In commercially prepared tea they have quality control, ( I hope!) , which means the element
