No temperature control. My pantry doubles as my room and it’s dark and coolish in there, so I keep my big batches of fire cider and anything I’m brewing or fermenting in there. It’s also closed off so the cats and dogs can’t venture in and potentially spoil anything.
So what are you brewing? Have you made anything that you loved and would make again? What kind of yeast do you use?
Did you add the lemon for flavor or the acid content? I like the idea of natural sweeteners and I see the advantage of a glass starter vessel. I never considered the introduction of outside bacteria. Is your fermentation storage space temperature controlled?