Our current recipe for the big batch is two 20 minute steeps with 21 grams of tea and 8 cups of water each, followed by an additional 1 1/2 cups of water and 1 2/3 cup of sugar. We add 2 cups of starter buch and transfer the SCOBY. We’ll harvest next Sunday.
We harvested this on 9/17 after 1 week. It was strong for a 1 week fermentation, possibly due to the warm, sunny weather we’ve been having. We did 6 bottles with 1/4 cup of mixed berry puree from our neighbor Rindon and 3 with 1/4 cup of Evolution Tangerine Juice, both with 1/2 tbsp of sugar.
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