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even if the ph is around 3-3.5? would that still be low relative to the water/sugar/alcohol?

Do acids from a mixed bacteria and yeast ferment affect the specific gravity reading? I am having a hard time figuring out if I can accurately measure alcohol in a brew that has all these extra things like bacteria and acids.

problem is, I want to keep the drink 'raw' so pasteurizing is a no go.

oh ok cool that easy huh? good to know

I was worried that's what I'd find out. Thanks for the replies. How do I go about burning through all the sugar of the ferment and then adding something like stevia? Wouldn't that be an extremely long ferment with odd off flavors resulting? Or not? This probably sorely exposes how new I am to...

I have been making some ferments with wild symbiotic yeast/bacteria blends like water kefir and ginger beer (using sugar water recipes). I want to measure the alcohol content and read online that it's not really possible if there is carbonation involved. ?? I am not sure if that's true or...

If I want to bottle a beverage with very low alcohol content and I don't want it to increase in alcohol as it sits out, is there a way to do so? While keeping the 'probiotics' alive? I don't want to kill the bac and yeast. I'd be trying to bottle a ginger beer style beverage where there will...