Fermentation Log

Consistent record-keeping separates great fermenters from inconsistent ones. This fermentation log gives you a structured way to track every batch from start to finish, with the data you need to improve each successive batch.

Step 1: Create a Batch

When you start a new fermentation, create a batch entry immediately. Name it with something identifiable (like "Blueberry Kombucha — March 2026"), select the type, enter the start date, vessel size, and note your recipe. A thorough ingredient record lets you reproduce successful batches exactly.

Step 2: Log Readings Regularly

Click "Add Log Entry" on any batch to record a pH reading, temperature, action taken, and tasting notes for the day. How often to log depends on the ferment: kombucha every 2-3 days; sauerkraut every 3-5 days; beer every day during active fermentation (first 3-4 days), then daily gravity checks.

Step 3: Track pH Progress

pH is your most reliable indicator of fermentation progress. Starting pH for most vegetable ferments is 5.5-6.5. Done pH is 3.5-4.5. For kombucha, you want 2.5-3.5 at the end of first ferment. Log readings chronologically to see the acid curve over time.

Step 4: Change Batch Status

Update each batch's status as it progresses: Active (fermenting), Paused (intentional hold), Bottled (packaged but aging), or Completed. Completed batches stay in your log as a reference for future batches. Export CSV before marking a batch complete to keep a permanent spreadsheet record.

Temperature Matters

Fermentation rate roughly doubles for every 10°C (18°F) increase in temperature. If your environment temperature fluctuates, note it in each log entry. A batch that ferments at 80°F will complete in roughly half the time as one at 70°F — and may develop off-flavors if it gets too warm. Consistent temperature monitoring explains batch-to-batch variation.