We are now using 21 grams of Tie Kwan Yin Oolong tea, steeped in 1/2 gallon of distilled water for 30 minutes. We used 1 1/4 cup of starter buch, and 1 cup of sugar. As always when we harvest our House OG we will be adding an additional 1 tsp of sugar when bottling for the 2nd fermentation. Now that the temperatures are cooler we’re starting to do longer 2nd fermentations. We’re going back to a 10 day second fermentation for the House OG.
We harvested this on 1/7 and decided to experiment with different amounts of space in the bottle. Babs suspects that more air might make for more fizz. We’ll see! We added the usual 1 tsp of sugar to each bottle. I used one twist-off bottle to try simple syrup in place of sugar. 1 pump is supposed to be 1 tsp so I primed the pump a little and gave it a good full stroke. We’ll see how that fizzes too. Should be an interesting harvest!
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