Hi "no name"....hehe...too funny.

So, how to know when the brew is ready....this is my question as well. And ready, for my purposes is probiotic strength. I'm not as concerned about the antioxidants, although these are good. Maybe both are 'done' at the same time, and when it's strong as a probiotic, it's also equally strong as antioxidant? No idea...but probiotics are what I'm interested in.

I called scd and asked them when a brew is done...they just gave the simple answer of when the ph gets below 4. I asked if it gets stronger if brewed longer, and they said well, not too long otherwise the probiotics use up all the Sugar and then die.
So...this is a bit tricky then...we want to ferment long enough, but not too long, and yet how do we know when it's just right?

I guess there's the taste test along with making sure ph is 3.6 or lower...but this would mean opening the bottle all the time and letting air in.

I guess we'll just figure it out the more we experiment with it. I have a brew fermenting now for 13 days at 80 degrees....I'll post how it goes.

~megan