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 1 1/2 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 2/22 and added 1/3 cup of fresh squeezed pink grapefruit juice and 2 tsp of sugar. We’ll let it go at least a week in second fermentation.
Yikes! We did a 6 day second fermentation and not only is it too explosive but it doesn’t have near enough sugar. So we can learn a few lessons from this. One, that when we have a strong first fermentation (which this was), we need to sweeten it more and do a shorter 2nd fermentation.
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