We are now using 21 grams of Tie Kwan Yin Oolong tea, steeped in 1/2 gallon of distilled water for 30 minutes. We used 1 1/4 cup of starter buch, and 1 cup of sugar. As always when we harvest our House OG we will be adding an additional 1 tsp of sugar when bottling for the 2nd fermentation. Now that the temperatures are cooler we’re starting to do longer 2nd fermentations. We’ll go back to 9 days on the House OG for the winter.
We harvested this on 12/18 after 10 days. It tasted about right showing how the cooler temperatures really affect fermentation times. We’ve done pretty good at adjusting this year. As usual we added 1 tsp of sugar to our House OG and will let it go 10 days in 2nd fermentation.
Recent Comments