We use 21 grams of Tie Kwan Yin Oolong tea, steeped in 1/2 gallon of distilled water for 30 minutes. After cooling to room temperature we added 2 additional cups of water, 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. We will probably let this batch go a full 2 weeks in second fermentation. We accidently let a batch go that long and it was very good. It was dry and snappy like champagne without being too dry. We’ll probably lean in the direction of longer second fermentations, even if we need to add a little more sugar.
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