by gregtpayne | Mar 10, 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 10, 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 3/18 and flavored it with 1/3 cup of pureed fresh mangos, the yellow ones from Mexico. We added 2 tsp of sugar. We’ll let it go about 5 days in 2nd fermentation.
by gregtpayne | Mar 2, 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 2, 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 let this ferment for 3 1/2 days which was just a little long. We’re finding that 2 1/2 is a little short and 3 1/2 a little long so from now on our Strawberry will get a 3 day 2nd fermentation.
by gregtpayne | Feb 22, 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.
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