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. Our fermentation time this time of year is nine days.
We harvested this on 3/18 and flavored it with 1/3 cup of pureed fresh mangos, the yellow ones from Mexico. We added 2 tsp of sugar. We’ll let it go about 5 days in 2nd fermentation.
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