For this batch we used 9 grams of David’s Breakfast black tea and 5 grams of Gyokuro Yamashiro green.
This is our last Psycho Buch batch and we harvested it on 11/19 into bottles #71-76 with 1/4 cup of concord grape juice and 1/2 tbsp sugar. We’ll do a five day second fermentation. We are turning our Pyscho Buch brew into a green tea brew so we’ll see how our SCOBY (which doesn’t seem too happy) does with a green tea nute.
We moved this to the fridge on 11/24 for a 9/5 Grape Psycho Ape. This is our last psycho blend. We have switched our psycho SCOBY to green tea.
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