For our small batch we’re using 25 grams of teas steeped in 8 cups of water for 20 minutes. Then we add another 2 1/2 cups of water, 1 cup of sugar and 1 1/4 cups of starter buch.
We harvested this on 8/27 and flavored it with 1 tsp of sugar for our usual small batch of plain ol’ House OG.
We’re now doing two 20 minute steeps with 8 cups of water and 21 grams of tea. 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 harvested this on 8/27 and flavored it with 1/3 cup of fresh pineapple pureed with coconut water and 1/2 tbsp of sugar. We’ll shelve it for 2-3 days before refrigerating.
We’re now using 25 grams of tea for our small batch with about 11 cups of water, 1 1/4 cup of starter buch and 1 cup of sugar.
We harvested this on 8/19 after fermenting for 8 days. It tasted good. We added 1 tsp of sugar and will let it cook a week on the shelf.
We’re now using 42 grams of tea for our big batch with about 18 cups of water, 2 cups starter buch and 1 3/4 cups of sugar.
We harvested this on 8/19 after 8 days. It tasted about right. We flavored it with 1/4 cup of fresh raspberry puree and 1 tsp of sugar. We’ll let it go 2 days on the shelf before refrigerating.
We used 21 grams of tea for this batch but we’re going to start putting more tea in our buch starting next week. We’ll do 25 grams of tea for the small batch from now on. For this batch we used 1 1/4 cups of starter buch and 1 cup of sugar.
We harvested this on 8/11 and it tasted really good so we kept it simple and added just 1 tsp of sugar for a batch of House Buch.
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