When we left Canada....I didn't want to leave my Kombucha behind.... so the scoby's went into their hotel...
Once we arrived we put them to work...The temperature needs to be between 70 - 80 F...some evenings get cool...so the lights are on the bottles!
Hubby is the juicer when it's time for the second fermentation.... local lemons, grapefruit and oranges!
We have had great luck with the second fermentation!
Citrus Kombucha....very refreshing!!
