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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) ?

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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).

1) QUALITY CHANGES OF NATURALLY FERMENTED KVASS DURING PRODUCTION STAGES, Department of Food Technology, Faculty of Food Technology, Latvia University of Agriculture, Liela Street2, Jelgava, Latvia

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    $\begingroup$ Wow, thanks a lot !!! I couldn't get answer on Quora for two days, and here I got it so fast. $\endgroup$ – R S Mar 2 '17 at 21:06
  • $\begingroup$ No problem, I'm very glad it was helpful :) $\endgroup$ – airhuff Mar 2 '17 at 21:08

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