by gregtpayne | Apr 11, 2018 | Uncategorized
We brew 34 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 1/2 to 1 additional cups of water, 2 cups of starter buch and transfer the SCOBY. Our fermentation time this time of year is eight days.
We harvested this on 4/11 and flavored it with 1/4 cup of strawberry puree, fresh from the farmer’s market and 1/2 tbsp of sugar. We’ll do a 2 1/2 day (no more!) 2nd fermentation.
by gregtpayne | Mar 26, 2018 | Uncategorized
We brew 34 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 1/2 to 1 additional cups of water, 2 cups of starter buch and transfer the SCOBY. Our fermentation time this time of year is eight days.
We harvested this on 4/11 and added 1/3 cup of fresh squeezed grapefruit juice and 2 tsp of sugar. We let this go 5 days for the 2nd fermentation but it was a little too explosive. We’ll probably try one at three days next time. It was good though, a little sweeter but not too sweet.
by gregtpayne | Mar 26, 2018 | Uncategorized
We are using 22 grams of Tie Kwan Yin Oolong tea, steeped in 1/2 gallon of distilled water for 30 minutes. After cooling to room temperature we add 2 – 2 1/2 additional cups of water, 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. We’re now doing a 16 day second fermentation on the house buch.
by gregtpayne | Mar 18, 2018 | Uncategorized
We use 21 grams of Tie Kwan Yin Oolong tea, steeped in 1/2 gallon of distilled water for 30 minutes. After cooling to room temperature we added 2 additional cups of water, 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. We’re now doing a 2 week second fermentation on the house buch.
by gregtpayne | Mar 18, 2018 | Uncategorized
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 1 1/2 additional cups of water, 2 cups of starter buch and transfer the SCOBY. Our fermentation time this time of year is nine days.
We harvested this on 3/26 and flavored it with 1/3 cups of concord grape juice and 1/2 tbsp of sugar. We also added 1/2 tbsp of chia seeds to 4 of them as an experiment. We usually ferment the grape in bottles for 5 days.
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