Four key parameters that can be used to monitor and assess your kombucha fermentation. Also include is a copy of the PDF of the presentation (indicated with an *).
Walks through the basics of the 4 core measurables to track kombucha fermentation.
Shares sample data from their in-house experimental fermentations.
Identifies what these core 4 data points (ABV, pH, TA, sugars) reveal when applied to commercial kombucha products.
Summarizes the findings from the Kombucha Kup Titratable Acidity data including trends and outliers identified from over 50 brands and flavors that participated.
The Kombucha 4 Core – PDF*
1 review for Webinar Wednesday: The Core 4 – pH, Brix, TA & Ethanol Testing for Kombucha
Rated 5 out of 5
Lucy Wanjeri –
*The pH range of Kombucha.
*The brix range of Kombucha.
*Ethanol testing on Kombucha.
English
Arabic
Catalan
Chinese (Simplified)
Danish
Filipino
Finnish
French
German
Hebrew
Hindi
Icelandic
Italian
Japanese
Korean
Lithuanian
Norwegian
Portuguese
Romanian
Russian
Spanish
Swedish
Vietnamese
Lucy Wanjeri –
*The pH range of Kombucha.
*The brix range of Kombucha.
*Ethanol testing on Kombucha.