We started this day’s harvest by brewing new nute the usually way, stepping 21 grams of Oolong tea in 195-200 degree water for 20 minutes, adding 1 cup of sugar and 1 cup of starter buch. We flavored the harvest with 1/4 cup of fresh raspberry puree from raspberries that Rindon and Becky gave us for 3 bottles of raspberry. We left two bottles plain for Babs and flavored all of them with 1 tsp of sugar.
We had to refrigerate the raspberry a little early due to travel after 1 1/2 days so those may need a little more fermentation when we return. The plain will get an extra long 2nd fermentation, also due to travel as we’ll be moving them to the fridge after 8 days on Thursday. The new buch will be 8 days in first fermentation.
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