Today I pulled two readings off the apple ferment and logged them in Ferment

Today I pulled two readings off the apple ferment and logged them in Ferment, the app I built to track every batch.

First, Brix. That's the dissolved sugar content, read on a refractometer. When I watch Brix fall over the days, it's the microbes telling me they're eating through the apple sugars and the ferment is doing its work. High Brix means there's still food on the table. Falling Brix means the culture is active and hungry.

Second, pH. As the lactobacillus takes over, the pH drops into the mid 3s. That low, sour reading is the whole game. It means the acid loving microbes have won and the batch is protected from spoilage. A stable low pH is how you know the culture is healthy and in charge.

Put the two together and you get a fingerprint for every batch. Brix tells me how far along it is. pH tells me it's healthy and safe. Log them over time and a good ferment stops being luck. It becomes something I can repeat on purpose and catch the moment a batch drifts.

If you make KNF inputs, kombucha, or any wild ferment, two cheap tools change everything. A refractometer and a pH meter turn guesswork into a recipe.

Do you track your ferments, or go by nose and feel? 👇

#koreannaturalfarming #jadam #livingsoil #fermentation #regenerativefarming