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“You should know what temperature your brine or fermented beverage is sitting at. The best fermentations happen at around 70°. I'll check in on kombucha to make sure it isn't too hot or too cool. If it is, I'll move it to a safer spot and thank my Thermapen."“I’m not a weatherman, but I like to know what my fermentation environment is looking like.
Having a thermometer that reads the temperature and humidity in whatever room you're in will give you a better understanding of how the fermentation is going. Keep those numbers in your notebook for next time. It’s science.”“This is a little nerdy, but a refractometer uses light to identify the components and ingredient levels in solutions, which is super helpful for calculating the percentage of alcohol in a beverage.
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