Description
Acetic acid is the organic compound responsible for the vinegary flavor and aroma commonly associated with kombucha. The concentration of this acid can vary; however, it tends to reach its peak at 11 g/L on day 30 of the fermentation process and will drop to 8 g/L by day 60. pH is just one piece of acid analysis in foods and beverages, with any homemade kombucha it is important to test pH for food safety. For taste on the other hand, titratable acidity is substantially more important especially when it comes to analyzing tartness or tanginess.
- Sugar content, temperature, and even atmospheric pressure can impact how kombucha develops which makes it essential for any serious kombucha brewer to monitor for batch to batch consistency.
- Monitor Acid Level to know how tangy or tart your batch is.
- Monitoring kombucha batch to batch is essential to help ensure consistency.
- No instrumentation or equipment needed for accurate results – just what comes in the package.
- No sample prep required, enabling you to get actionable results in a matter of minutes!No need to count drops, unlike most other testing methods
