We brew 34 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 1/2 to 1 additional cups of water, 2 cups of starter buch and transfer the SCOBY. Our fermentation time this time of year is eight days.
We harvested this on 4/11 and added 1/3 cup of fresh squeezed grapefruit juice and 2 tsp of sugar. We let this go 5 days for the 2nd fermentation but it was a little too explosive. We’ll probably try one at three days next time. It was good though, a little sweeter but not too sweet.
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