11/29 – Small Batch
11/13 House OG
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.
11/13 Big Batch
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.
We harvested this on 11/21 and flavored it with 1/3 cup fresh apple puree and 1/2 tbsp of sugar. Becky picked us some apples from a friend’s winery. Most of our summer kombucha has been with fresh local fruit thanks to Becky! We’ll try this after 2 days in 2nd fermentation.
This did not fizz up as quickly as we thought it would. We ended up letting it go a full week.
11/6 – House OG
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.
11/6 – Raspberry
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.
We harvested this on 11/13 and flavored it with 1/3 cup of fresh raspberry (thanks Becky!) puree and 1/2 tbsp sugar. We’ll let it go 3 days on the shelf. This is basically a repeat of last week’s big batch which turned out really good.
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