TAKE pH READING – Stir, then test the pH. The pH should start at or below 4.5 for safety. If starting pH of any batch measures above 4.5, you can add additional starter tea or, if not available, then 1 tbsp of distilled white vinegar can be used as a substitute (do not use live vinegar such as apple cider vinegar) until it reads 4.5 or below.
Once your kombucha fermentation is complete and has reached your preferred balance of sweet and tart, it’s time to flavor and carbonate. Let’s move on to secondary fermentation.
