During my 2nd fermentation I decided to go with mango, kiwi, lemon, and ginger for the flavors.
When the 2nd fermentation process is preformed there also has to be preparation for the next batch (redo first fermentation). Although, a lot of work needs to be done for the 2nd fermentation a lot of creativity is needed as well. The main focus is the flavor decision: Only one type of fruit, multiple types, vegetables, squeezed, sour, sweet, more tea, sugar etc.
When the 2nd fermentation process is preformed there also has to be preparation for the next batch (redo first fermentation). Although, a lot of work needs to be done for the 2nd fermentation a lot of creativity is needed as well. The main focus is the flavor decision: Only one type of fruit, multiple types, vegetables, squeezed, sour, sweet, more tea, sugar etc.