We’re experimenting with varying levels of fruit puree to kombucha. This is about 14 hours after setting up the second ferment. The additive consists of Costco’s frozen organic berry mix pureed with some water and strained, +/- 100ml of puree per bottle. Bottle on the right is carbonating right up. The other two to lesser degrees. Fourth bottle, not in picture, is a GT Classic tinted bottle that we keep stealing from, nevermind waiting, because the stuff is so dang tasty (read: sweet) after you add the berries. We’re measuring pH with a handheld meter calibrated with a 4.01 buffer solution. Currently reading 3.7, online camps are mixed to whether kombucha belongs in the 2.5-4.0 range or 2.5-3.5 range. I feel pretty safe where I’m at, but we’re going to let one bottle go to the end of today, and the rest go into tomorrow, and see if the pH lowers noticably. It’s also fair to note the kombucha was three and change when we added the fruit. I don’t think I’d like it at 2.5…too tart for me.
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