We’re now doing two 20 minute steeps with 8 cups of 195 degree water and 21 grams of tea each. After cooling a bit we added 1 1/2 cups of cold water to further bring it down to room temperature or less. We added 1 3/4 (meant to go to 1 2/3) cups of sugar, 2 cups of starter buch, transferred our SCOBY and put it on the shelf for a week.
We harvested this on 9/2 after 8 days of fermentation. You could definitely taste the extra day. This is fine because this was going to be a Rindon batch anyway and he likes it strong. After 5 days on the shelf it had plenty of pop. We flavored it with 1/4 cup of concord grape juice and 1/2 tbsp of sugar although I think we could have used a full tbsp due to the extra day of fermentation.
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