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 1/2 additional cups of water, 2 cups of starter buch and transfer the SCOBY.
We harvested this on 3/2 for an eight day fermentation as it’s been a little strong the past couple of harvests. We tried a new flavor this week, fresh yellow mangos. We used 1/4 cup of mango puree and 1 tbsp of sugar (the mangos were tart). We expect this to be a recipe for a bomb so we’ll check it after 3 days at the most.
We ended up leaving this out for about a 5 day fermentation. It took longer than strawberry but not much. Oh and the tbsp of sugar was a little much. The mango was sweeter than we first thought. Still good though!
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