Our current recipe for the big batch is two 30 minute steeps (our latest tweak from 20 minutes) 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 10/1 and made 6 bottles of fresh watermelon and 5 bottles of Santa Cruz Grape. We used 1/2 cup of both per bottle, more than our usual amount. We figured the harvest was so strong due to the high amount of tea that it needed some additional flavoring. We used 1/2 tbsp of sugar.
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