Lemon Ferment

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Lemon Ferment

Postby DeirddraLimoges on Sat Jan 09, 2021 6:29 pm

I'm attempting to make lemon ferment. I'm doing the Master Cleanse diet so have an abundance of lemon rind and the remains of squeezing, and since they are organic and so darn expensive up here in New Hampshire, I thought I'd give it a go. Looks like we've got bubbles, just poured off the liquid and added a bit more organic sugar after a few days. Now gonna see. How long do I let it bubble the 2nd time or is it now time to rebottle in airtight lids and let it build up bubbles. I'm not a wine make, but a kombucha maker, so a little out of my depth.
Side note, I've been playing with my first ginger ferment as the first step towards learning how to make homemade root beer, the ginger is totally getting it's own scoby!!! I'm so excited. Gonna work on keeping this going for a bit and use some as my coming off my fast food. Please comment or let me know what you think. Thanks, Deirddra
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