We are using 22 grams of Tie Kwan Yin Oolong tea, steeped in 1/2 gallon of distilled water for 30 minutes. After cooling to room temperature we add 2 – 2 1/2 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’re now doing a 16 day second fermentation on the house buch.
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