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 1 additional cup of water, 2 cups of starter buch and transfer the SCOBY.
We harvested this on 1/17 and made 3 bottles of grape and 5 cherry vanilla. We used 1/3 cup of fruit juice, 1/4 tsp vanilla and 1 tsp sugar.
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