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 let this ferment for 3 1/2 days which was just a little long. We’re finding that 2 1/2 is a little short and 3 1/2 a little long so from now on our Strawberry will get a 3 day 2nd fermentation.
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