How does the specific gravity change throughout the course of a primary fermentation? And can SG serve as a guide to when to stop the primary and move to a secondary fermentation. My batch started at an SG of about 20, pH 4.5 and a week later it tastes about ready for the secondary but the SG is still 20 (!) but the pH is now about 3.5. All this is directed toward getting a successful (fizzy!) kombucha at the end of the secondary.
Thanks for any help or advice.