21g of Tie Kwan Yin. 2 steeps in 6 cups of water for 10 minutes each, stirring halfway through. One cup of sugar and we’re off for a week or fermentation.
We harvested this on 2/2 after 8 days. That extra day seems to make it too strong but it wasn’t too bad. We flavored one batch with 1/4 cup of fresh pressed apple juice and 1/2 tbsp of 6:1 sugar and cinnamon. The other batch we left plain and flavored it with 1/2 tsp of sugar. I’ll check the apple in two days and the plain in 4.
Recent Comments