- 7 days: pH > 4.4. Nothing happened except a strong clove odor. No film, oil, or detectable pH change.
- 14 days: pH > 4.4. Nothing happened, so I added a scoby to see if that would help.
- 21 days: pH > 4.4. Still no visible change. I did taste a small bit, and it was slightly less sweet, or maybe the sweetness was masked by the intense clove flavor. When I dumped it out, it looked like some yeast had precipitated to the bottom of the jar.
This is even more definitive than with cinnamon. Cloves appears to be a very potent antimicrobial. Whatever you else you do with your kombucha, avoid cloves.