PH plays an important role in protecting the SCOBY from unwanted bacteria. Much like a protective barrier, low pH creates a highly acidic environment in which our native bacteria and yeast thrive but simultaneously inhibits the growth of disruptive foreign & potentially harmful microorganisms.
The optimum PH level of finished kombucha is up to you however most drinkers prefer a PH of 3. A PH much lower than 3, tends to leave your tea tasting very tart. Please make sure your Kombucha is under 4.6 and above 2.0 before consumption. Above 4.6 and unwanted bacteria is able to survive and below 2.0 is much too acidic for our bodies to properly digest. White vinegar is around 2.4.
How To Test your Booch: