We are now brewing 35 grams of Tie Kwan Yin Oolong in a gallon of distilled water. After steeping 30 minutes we transfer it to our big jar with 1 2/3 cups of sugar. After letting it cool we’ll add 2 cups of starter buch and transfer the SCOBY.
We harvested this on 11/29 and did 5 bottles of pomegranate (1/3 cup pomegranate juice, 1/2 tbsp sugar) and 4 bottles of cherry vanilla (1/3 cup cherry juice, 1/4 tsp vanilla, 1/2 tbsp sugar). We’ll try this after 5 days.
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