Kombucha Brewing: pH vs. Time at Different Temperatures
The graph above visualizes how pH decreases over time at different brewing temperatures, helping you identify the perfect stopping point for your preferred sweet-to-sour balance.
Optimal pH Target: The "sweet spot" for most palates is typically between pH 3.5 and 2.5, with pH 3.0 being the standard target for a balanced brew.
Kombucha Brewing Guide: pH vs. Time & Temperature
Understanding the Graph
The chart relates the three critical variables for your brew:
pH Levels (The Taste Indicator)
> 3.5 (Too Sweet): Fermentation is early. The brew still contains most of its original sugar and lacks the signature tartness.
2.5 - 3.5 (Optimal Balance): This is the target zone.
~3.5: Mildly tart, sweeter finish.
~3.0: Classic "store-bought" balance of sweet and sour.
~2.5: Strong tartness, "dry" finish with very little residual sugar.
< 2.5 Too Sour: Most sugar has been consumed. The brew will taste like strong vinegar (great for salad dressing, but maybe not for drinking).
2. Temperature Impact
Warm 85 F / 29 C: Fermentation is rapid. You may hit the sweet spot (pH 3.0) in as little as 6 days. Check daily to avoid over-souring.
Ideal 75 F / 24 C: A steady pace. The target is usually reached around 10 days. This temperature range often produces the most complex flavor profile.
Cool 65 F / 18 C: Slow fermentation. It may take 15+ days to reach the target.
How to Use This Data
To achieve your specific target:
Measure: Start tasting and testing pH daily once your brew hits the "Sweet Spot" zone (Day 5-7 for warm, Day 9-12 for cool).
Taste vs. Number: Use pH as a safety and consistency tool, but let your palate decide. If you like it sweeter, stop at pH 3.2 - 3.4. If you like it sour, wait for 2.6 - 2.8.
Stop: Once you hit your number, bottle the brew and refrigerate it to halt the fermentation process effectively.
Happy brewing everyone!
