Could cooler temps cause the Kombucha to ferment correctly?
It's been a month and usually it's ready to bottle by now. It basically tastes like really old tea right now. Can the SCOBY not be working correctly? Temps average in mid to high 60's right now. I don't have a good way to get it warmer.
I try to keep the SCOBYs in a hotel but can they lose "it" after being there too long?
jm