11/29 – Small Batch

by | Nov 29, 2017 | Kombucha

We are now using 21 grams of tea, steeped for 30 minutes. We used 1 1/4 cup of starter buch, 10 cups of water 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. Now that the temperatures are cooler we’re starting to do longer fermentations. We’ve gone back to 18 days, nine in both fermentations, for the House OG this winter.

11/29 Strawberry Fields

by | Nov 29, 2017 | Kombucha

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’ll add 2 cups of starter buch and transfer the SCOBY.

11/21 House OG

by | Nov 21, 2017 | Kombucha

We are now using 21 grams of tea, steeped for 30 minutes. We used 1 1/4 cup of starter buch, 10 cups of water 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 another week on the shelf.

 

 

11/21 Pomegranate and Cherry Vanilla

by | Nov 21, 2017 | Kombucha

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’ll add 2 cups of starter buch and transfer the SCOBY.
We harvested this on 11/29 and did 5 bottles of pomegranate (1/3 cup pomegranate juice, 1/2 tbsp sugar) and 4 bottles of cherry vanilla (1/3 cup cherry juice, 1/4 tsp vanilla, 1/2 tbsp sugar). We’ll try this after 5 days.