Before we go over kombucha pH levels, lets briefly go over pH. pH is a measurement of hydrogen ions within a substance, which translates to its level of acidity. The scale ranges from 0, being the most acidic, to 14, the most alkaline. Water is considered neutral at a pH of 7, noting that tap water pH levels can vary as it is not pure water.
pH Level of Kombucha
Kombucha pH level is very important when brewing; while simple, there are easy rules to follow to know that your kombucha’s pH level is where it needs to be. The starting pH of kombucha needs to be at or under 4.5. As your kombucha ferments, the pH will drop while the different bacteria create acetic and gluconic acid and lower the pH. Finished kombucha is based on taste, with a pH range between 2.5 and 3.5. So if you like it sweet, the pH will tend to be higher, towards 3.5 pH. If you like your kombucha tart, you should let it ferment longer while tasting daily until you are happy with the tartness of your brew. Longer fermentation will have a lower pH but keep it above 2.5 pH.
So how do we test kombucha pH levels?
The two ways to take a pH reading are either with kombucha pH test strips or a digital pH meter.