Science Corner
Science Corner | Beginner → Intermediate TL;DR: Alcohol is a natural byproduct of kombucha fermentation — your yeast produces it, your bacteria convert most of it into acids. Typical home brews land between 0.5–3% ABV. To minimize it: ferment cool (68–75°F), reduce sugar slightly, use a strong starter
Science Corner
Science Corner | Beginner → Intermediate TL;DR: Brix measures dissolved sugar content in your brew. As fermentation progresses, yeast consume sugar and your Brix reading drops. Where pH tells you how acidic your kombucha is, Brix tells you how sweet it still is. Together, they give you the complete picture. A
Science Corner
Science Corner | Beginner → Intermediate TL;DR: pH measures acidity on a scale of 0–14. In kombucha, it tells you whether your brew is safe, how fermentation is progressing, and why your batch tastes the way it does. Your finished brew should land between pH 2.5–3.5. A