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 additional cups of water, 2 cups of starter buch and transfer the SCOBY. Our fermentation time this time of year is nine days.
We found some more cara cara oranges for our new favorite flavor. We used 1/3 cup of fresh squeezed OJ and 1/2 tbsp of sugar. We’re not sure how long we let the last batch go but it was at least a week.
We did a one week fermentation on this and it was fizzy without being too explosive. We’re thinking we might add some extra sugar next time and move to 2 tsp.
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