This week we made one of our favorites, Strawberry. We did the usual 1/3 cup strawberry puree (really nice from farmer’s market) and 1/2 tbsp sugar for carbonation. The plain got the usual tsp of sugar. Here’s a good article that mentions Strawberry being the champion fizz producer. As usual we’re using 22 grams of the best tea buds for the small batch (about 11 cups of water) and 35 grams for the large (about 17 cups of water). We use 2 cups starter buch and 1 2/3 cups of sugar for the large batch and 1 1/4 cup of starter buch and 1 cup of sugar for the small. We’ll refrigerate the Strawberry Thursday morning for a 2.5 day 2nd fermentation.