Re: to Qwer:

Hi "no name", err I mean "acnebegone",

After about 4 days, the pH usually reached ~3.5, and that the microorganisms should be highly present, although there would still be too much Sugar (according to Vinny). iven Given the usual quick drop in pH which slows down greatly once it is around ~3.5-3.2, I believe this is the pH which indicates the point at which the number of bacterias is at its greatest.

I'm in the same boat as you, very confused about why it requires such a long fermentation time... After a certain time, the pH seems to stabilize at 3.2 anyway. 3.2 is twice the acidity of 3.5, but I have no idea how it relates to the amount of Sugar in the product.

Fortunately, I'm studying microbiology. I should be back with better answers in 2 years. Just kidding :)

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