# What is the pH of kvass?

I know that it is less than 7.0, but would be nice to know exact value of pH of natural fermented kvass (not soda-like counterfeit). Another aspect is to know if kvass is more gentle than Cola (pH=2.5) ?

According to this paper$^{[1]}$, the kvas in their study started out at a pH of 6.1 prior to fermentation, then became stable at about a pH of 3.8 after 12 hours. This is of course significantly less acidic than a cola with a pH of 2.5 (and some colas can have a pH closer to 2).