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 9/24 and flavored it with fresh strawberries from Rindon and Becky. The harvested buch tasted great. We added 1/2 tbsp of sugar. This batch should be a good one!
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