1/7 – House OG

by | Jan 7, 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’re starting to do longer 2nd fermentations. We’re going back to  a 10 day second fermentation for the House OG.

 

1/7 – Cherry Vanilla and Grape Ape

by | Jan 7, 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.

We harvested this on 1/17 and made 3 bottles of grape and 5 cherry vanilla. We used 1/3 cup of fruit juice, 1/4 tsp vanilla and 1 tsp sugar.

12/28 Space Exploration

by | Dec 28, 2017 | Kombucha

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!

12/28 – Kashmiri Chai

by | Dec 28, 2017 | 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 cups of starter buch and transfer the SCOBY.

We harvested this on 1/7 and flavored it with some sweetened Kashmiri chai liquid concentrate we got from the local Farmer’s Market. While ginger is the base ingredient for most chai, cardamom is the key ingredient to Kashmiri chai.  We tried different amounts of concentrate and sugar as follows:

  • 4 brown bottles of 1 tbsp chai, 1 tsp sugar
  • 2 clear bottles of 1/2 tbsp chai, 1 tsp sugar
  • 1 twist-off bottle of 1 tbsp chai, 2 tsp sugar (labeled T)
  • 1 twist-off bottle of 2 tsp chai, 1 tsp sugar (labeled B)

12/18 – House OG

by | Dec 18, 2017 | Kombucha

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 9 day second fermentation for the House OG.