by gregtpayne | Apr 19, 2018 | Uncategorized
We are using 23 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 1/2 additional cups of water, 1 1/4 cup of starter buch, and 1 cup of sugar. We are now adding 1/2 tbsp of additional sugar and doing a 16 day second fermentation on the house buch.
by gregtpayne | Apr 19, 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.
by gregtpayne | Apr 11, 2018 | Uncategorized
We are using 23 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. We are now adding 1/2 tbsp of additional sugar and doing a 16 day second fermentation on the house buch.
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 4/19 and flavored it with 1/3 cup of fresh squeezed cara-cara orange juice and 1/2 tbsp sugar. 2nd fermentation is usually 5-7 days for the orange.
by gregtpayne | Apr 11, 2018 | Uncategorized
We are using 23 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. We are now adding 1/2 tbsp of additional sugar and doing a 16 day second fermentation on the house buch.
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.
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