Our standard recipe is now 3/4 gallons of water, 21 grams of tea, 1 cup of sugar and 1 cup of starter buch. We let it steep in 195-200 degree water, covered for 5 minutes, stir and steep an additional 15 minutes. We let this batch ferment for 8 days. It tasted about right so we added 1/4 cup of concord grape juice and 1 tsp of sugar. We’ll do a second fermentation of about 5 days.
We refrigerated this batch after 5 1/2 days. It was plenty explosive and not too sweet. If anything it was not quite sweet enough but still good. Rindon will like it. We’ll probably try a 4 day second fermentation for the next Grape Ape batch.
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