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hollysmokes

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  1. @Stfnebrown here is a link to Hannah Crum's Kombucha Kamp you might find useful: https://www.kombuchakamp.com/ph-kombucha-alkaline-acid-balance. If you're not into all of the science-y parts, the take-home message is this "...a properly brewed batch of Kombucha(KT) may fall anywhere from 2.5 – 3.5." and "According to the FDA’s guidelines for compliance, foods with a pH of 4.6 and lower have been deemed safe for sale without needing further preservatives: “When the pH of a food is 4.6 or below, spores of C. botulinum will not germinate and grow.” This means that not only is your KT safe from invasion by harmful microbes, but so are you!" Happy brewing!
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