What should the PH be of kombucha through the different stages of fermentation?

I know the PH is pretty high when starting F1 with the sweet tea, but, should the PH also be at 2.5-3.5 for each fermentation? Meaning, should the end of F1, F2, and F3 be 2.5-3.5?

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Asked Aug 7, 2025,

in Brewing At Home.

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Asked Aug 4, 2025,

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