We are now brewing 35 grams of Tie Kwan Yin Oolong in a gallon of distilled water. After steeping 30 minutes we transfer it to our big jar with 1 2/3 cups of sugar. After letting it cool we add 2 additional cups of water, 2 cups of starter buch and transfer the SCOBY. Our fermentation time this time of year is nine days.
We harvested this on 2/4 and made 4 bottles of Grape Ape (1/3 cup concord grape juice and 1/2 tbsp sugar) and 6 bottles of Cherry Vanilla (1/3 cup cherry juice, 1/4 tsp vanilla, 1/2 tbsp sugar). We’ll let this cook at least 5 days in the bottle for some extra snap.
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