by Barbara Tajima | May 6, 2018 | Kombucha
This blog is changing it’s style as of this post. Today we harvested after 9 days and flavored the large batch with 1/3 cup of fresh blackberry puree and 1/2 tbsp of sugar. We used 1/2 tbsp of sugar for our house buch as well because we let it go 9 days and it was potent. We’re not sure how long to let the blackberry go on the shelf. We’ll probably check one in 3 days. Oh we missed blogging last week’s harvest which we flavored with strawberry.
Note: this turned out good but Babs said it reminds her of jam. Maybe 1/4 cup of puree would have been better.
by Barbara Tajima | Jan 26, 2018 | Kombucha
We use 21 grams of Tie Kwan Yin Oolong tea, steeped in 1/2 gallon of distilled water for 30 minutes. After cooling to room temperature we added 2 additional cups of water, 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. We’re now doing nine day 1st and 2nd fermentations.
by Barbara Tajima | Jan 26, 2018 | Kombucha
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.
by Barbara Tajima | Jan 17, 2018 | Kombucha
We are now using 21 grams of Tie Kwan Yin Oolong tea, steeped in 1/2 gallon of distilled water for 30 minutes. After cooling to room temperature we added 2 additional cups of water, 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’ve been doing a ten day 1st and 2nd fermentations.
by Barbara Tajima | Jan 17, 2018 | Kombucha
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 additional cup of water, 2 cups of starter buch and transfer the SCOBY.
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