It’s strawberry season and we’ve been getting some great local berries. This is our typical strawberry recipe, 21 grams Oolong tea, 3/4 gallon of water, 1 cup of sugar, steeped at 200 degrees for 20 minutes. We harvested it after 8 days on 5/31, added 1/4 cup of strawberry puree and 1 tsp of sugar. We let it go a little less than 2 days in second fermentation because we are leaving for a couple of days. We’ll test it when we return.
We flavored this batch with 1/4 cup of fresh blueberry puree and 1 tsp of sugar. We’ll do a second fermentation of 2 days.
We haven’t done a fresh strawberry batch in a long time. We flavored this with about 50 ml (less than 1/4 cup) of fresh strawberry puree and 1 tsp sugar. We’ll refrigerate this in 2 days.
This is our new family that was supposed to be adopted. It’s still pretty thin but we let it ferment for 8 days. We’ll bottle this with 1 tsp of sugar and 1/4 cup of concord grape juice.
Update: We let this go 5 days in second fermentation. It’s been warm lately. We may want to cut back on our second fermentation periods now that summer is here.
This is the first time we’ve tried slowing a first fermentation with refrigeration. We refrigerated the old family because it had fermented for a week and I needed to delay bottling. It has now been fermenting for 10 days, 3 of them in the fridge at 34 degrees. Hopefully our SCOBY family is still alive. We’ll see.
Update: We let this do a 7 day second fermentation in pretty warm temps. We popped one and it seemed very explosive for a plain. Should be interesting!
Recent Comments