Day 7-10 typical at 22°C. Cooler = slower (14d). Warmer = faster (4d). Stop fermentation when pH reaches 2.8-3.5 (taste-test daily after day 5).

F2 = bottle with fruit/sugar 2-4 days at room temp = carbonation. Then refrigerate. Burp daily to avoid bottle bombs.

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Kombucha Brew Timer

pH curve, sugar, second-fermentation

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Kombucha brew timer