Yes! Kombucha thrives in an acidic environment and as long as the starting brew is acidic enough, below pH 4.5, you will protect from harmful invaders. The pH scale goes from 0 (extremely acidic) to 14 (extremely alkaline), with 7 representing a neutral pH. 

When you start your brew (sweet tea + starter Kombucha), the liquid should be below pH 4.5. When the Kombucha is finished, it should be between pH 2.5 - 3.5. KOMBU’s continuous brewing method keeps about 20% starter liquid leftover in the Jar for every new batch. This makes it super easy to have enough strong pH starter liquid ready to go. 

Fun fact, the FDA states that food under pH 4.6 doesn’t need preservatives because bacterial growth is prevented under this pH. 🤝🏻

Due to the acidity and presence of good bacteria and yeast, there should be no “bad bacteria” or mold in the kombucha. This means it can safely be stored in the refrigerator for many months – generally 6 to 8 months. However, it will continue to ferment slowly and after a while, it will become more acidic.

Every new batch of sweet tea needs about 20% starter Kombucha. After filling the bottles with plain Kombucha (F1), additional starter Kombucha is left over in the jar. The tap is even positioned at a specific height to stop flowing when 20% liquid remains. This makes it much easier and assures you will always be ready for the next batch with a continuous starter.