by gregtpayne | Sep 17, 2017 | Uncategorized
Our current recipe for the big batch is two 20 minute steeps with 21 grams of tea and 8 cups of water each, followed by an additional 1 1/2 cups of water and 1 2/3 cup of sugar. We add 2 cups of starter buch and transfer the SCOBY. We’ll harvest next Sunday.
We harvested this on 9/17 after 1 week. It was strong for a 1 week fermentation, possibly due to the warm, sunny weather we’ve been having. We did 6 bottles with 1/4 cup of mixed berry puree from our neighbor Rindon and 3 with 1/4 cup of Evolution Tangerine Juice, both with 1/2 tbsp of sugar.
by gregtpayne | Sep 2, 2017 | Uncategorized
We’re now using 25 grams of tea for our small batch with about 10.5 cups of water, 1 1/4 cup of starter buch and 1 cup of sugar.
We harvested this on 9/10 which was a day late. We flavored it with 1 tsp of sugar and shelved it for 7 days. We have yet to taste it but I expect it to be vinegary due to the extra day.
by gregtpayne | Sep 2, 2017 | Uncategorized
We’re now doing two 20 minute steeps with 8 cups of 195 degree water and 21 grams of tea each. After cooling a bit we added 1 1/2 cups of cold water to further bring it down to room temperature or less. We added 1 3/4 (meant to go to 1 2/3) cups of sugar, 2 cups of starter buch, transferred our SCOBY and put it on the shelf for a week.
We harvested this on 9/2 after 8 days of fermentation. You could definitely taste the extra day. This is fine because this was going to be a Rindon batch anyway and he likes it strong. After 5 days on the shelf it had plenty of pop. We flavored it with 1/4 cup of concord grape juice and 1/2 tbsp of sugar although I think we could have used a full tbsp due to the extra day of fermentation.
by gregtpayne | Aug 26, 2017 | Uncategorized
We’re now using 25 grams of tea for our small batch with about 10.5 cups of water (10.5/18 times the big batch), 1 1/4 cup of starter buch and 1 cup of sugar.
We harvested this on 9/2 and flavored it with 1 tsp of sugar. We’ll let it do the usual 7 days on the shelf.
by gregtpayne | Aug 26, 2017 | Uncategorized
We’re now doing two 20 minute steeps with 8 cups of 195 degree water and 21 grams of tea each. After cooling a bit we add 2 cups of cold water which gets us about 18 cups of water and 42 grams of tea. We add 1 3/4 cups of sugar, 2 cups of starter buch, transfer our SCOBY and put it on the shelf for a week. We have noticed that our jar has been a little too full lately so next time we’ll reduce the added water to 1 1/2 cups for a total of 17 1/2 cups. We’ll keep the tea at 42 grams, the starter buch at 2 cups but we’ll reduce the sugar to 1 2/3 cups.
We harvested this on 9/2 and flavored it with 1/4 cup of strawberry puree and 1/2 tbsp of sugar. We’ll let it go 2 days on the shelf.
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