So I am into making kombucha at home: I made a SCOBY, grew it, and I have successful kombuchas. My normal recipe makes a "ginger kombucha", pretty much kombucha with sugar and ginger. It disappears after around a week.
However, I decided to make a plain batch: kombucha and just kombucha. It's been in the fridge since the first of February, getting drunk every now and then. I tasted it today (~45 days) and it smells / tastes slightly reminiscent of wine. However, I can't tell whether it is alcoholic or not.
If it was alcoholic, some searching around told me that people making drinks like beer can use a brewer's hydrometer; you measure its specific gravity before and after to find the % alcohol by volume. Would this work for kombucha becoming alcoholic, and if so, do I measure as the kombucha goes into the bottle (as OG) and use other measurements throughout as its FG?