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 add 2 cups of starter buch and transfer the SCOBY.
We harvested this on December 28 and flavored it with 1/3 cup of fresh squeezed OJ and 1/2 tbsp sugar.
We pulled this on day 7 of the second fermentation but we should have pulled it on day 5 because it is explosive. Otherwise it tastes very good.
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