Honestly, that $80 pH meter I bought for my kombucha almost ruined a whole batch

Ngl, I was so excited to get precise readings. But after a week, the readings started jumping all over the place. Calibrated it twice with the solution it came with, no good. My SCOBY looked fine, but the meter said the pH was way off. I almost dumped it. Used my old paper test strips instead and it was perfectly acidic. Total waste of money for something that nearly caused a panic. Has anyone found a reliable digital meter that doesn't freak out after a few uses?

3 comments

3 Comments

pat_moore10d ago

Those cheap meters are such a gamble... you really need one with a replaceable probe to last. The glass ones are way more stable for brewing.

rileygarcia10d ago

That cabbage water method your friend uses is interesting. I've heard of it but never tried it. How does she actually do it? Like, does she boil red cabbage and then just compare the color of her kombucha to the water? I'm curious if it gives a clear enough color change to tell the difference between a safe pH and one that's off.

anna49110d ago

Is the pH really that big of a deal if your SCOBY looks healthy? I just go by taste and smell for my kombucha. Like pat_moore said, the glass probe ones are better, but do we need lab gear for a drink? My friend uses cabbage water as a pH test and her brew is fine. It seems like chasing a perfect number can cause more stress than the old ways.