Testing your kombucha’s pH is a fun way to get scientific with your kombucha brewing. It can help you produce more consistent results at the pH you like best! When starting the fermentation process, your kombucha should start out at 4.5 pH or lower and can be anywhere between 2.5 and 3.5 pH once completed depending on flavor preference. Testing the pH at the beginning of your brew is always a good idea to keep mold and unwanted bacteria out of your brew. Aim to start at 4.5 or below. The Fermentaholics support team is a fellow group of fermentation fanatics. We LOVE to talk about fermentation and help each other learn, grow, and experiment with different techniques and flavors. Reach out to have any of your fermentation questions answered!