This is Babs Happy Buch! Our new method of brewing was producing a very strong nute (nutrition for the SCOBY) so we reduced it to 21 grams. This is the amount we were originally using for Oolong but we were doing a longer steep of 6 cups diluted with water. This new method should yield about the same results, two 6 cup, 15 minutes steeps, but we’ll see. We’re going to check this after six days. This is turning out to be a cold winter and we’re running our heater a lot. This makes for a much warmer fermenting environment on the top shelf of our upstairs closet which shortens fermentation time, for both first and second fermentations.
Batch A seemed a little sweeter than batch B. I forget which had more SCOBY, probably B. So we added 1/2 tbsp of sugar for bottles #51-54. For bottles #61-65 we added 1 tbsp of sugar. #65 is a blend of batch A and B. We thinned the SCOBY families for both batches to about an inch each.
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