I was measuring the pH change over time at room temperature (~70 F) and in a fridge at around 40 F. I expected the pH change to be non-existent in a refrigerator as that temperature should completely halt fermentation. But I got the pretty much exact same pH change as at room temperature, they both went from about 5.40 to 3.67 in about 5 days.
Does anyone know why this would happen? My thought is that simply adding the SCOBY into the solution lowers the pH over time even without fermentation, just because the SCOBY contains a lot of the previous brew absorbed into it which it probably releases over time. It doesn't really make sense any other way especially since I didnt add any of the brew from a previous batch into these new batches.
Submitted February 16, 2016 at 11:39AM by superduper12309 http://ift.tt/1XuzZp5 Kombucha
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