While we usually blend in some green tea for this SCOBY family, I kinda forgot and went with 14 grams of David’s Breakfast tea. It looked pretty dark. This is definitely our blackest tea and almost makes a strong (vinegary) buch. Temperatures have been in the 90s this past week and after 8 days our previous batch using this tea was not used. Temperatures are cooling off now so we will ferment this for eight days as usual but we will flavor it with something that complements a strong buch.

We harvested this on 9/30 for a nine day first fermentation. We bottled it in #21-26 with 1/4 cup of Concord Grape juice and the usual tbsp of sugar. We’ll do a five day second fermentation.