For instance, I always use fresh or frozen organic fruit in my kombucha.
Maybe this has turned me into a bit of a kombucha snob, because when someone suggested using store bought juice in the second ferment of kombucha on a thread on Facebook, I visibly cringed. And the flavor combination just sounded nasty!
But, I thought, "as much as I'm making, I can take a quart and try it out.". What she was suggesting was using concord grape juice in the second fermentation.
