by Barbara Tajima | Dec 18, 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 December 28 and flavored it with 1/3 cup of fresh squeezed OJ and 1/2 tbsp sugar.
We pulled this on day 7 of the second fermentation but we should have pulled it on day 5 because it is explosive. Otherwise it tastes very good.
by Barbara Tajima | Dec 8, 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’ll go back to 9 days on the House OG for the winter.
We harvested this on 12/18 after 10 days. It tasted about right showing how the cooler temperatures really affect fermentation times. We’ve done pretty good at adjusting this year. As usual we added 1 tsp of sugar to our House OG and will let it go 10 days in 2nd fermentation.
by Barbara Tajima | Dec 8, 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 love suggestions and we love Rindon’s contributions of fresh fruits so when he suggested a grapefruit rounded out by some ginger we listened. I love ideas that I wouldn’t have had myself. We did 3 bottles without ginger, just 1/3 cup of grapefruit. The others we added 1/4 tsp of ginger. The grapefruit juice was not fresh squeezed unfortunately but we did get the Whole Foods 365 carton and it tastes pretty good. We’re excited to see how this one turns out.
by Barbara Tajima | Nov 29, 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’ll add 2 cups of starter buch and transfer the SCOBY.
by Barbara Tajima | Nov 21, 2017 | Kombucha
We are now using 21 grams of tea, steeped for 30 minutes. We used 1 1/4 cup of starter buch, 10 cups of water 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 another week on the shelf.
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