9/12/21, New Hope +

On 9/5 we made two smaller batches both with 32 grams of the New Hope (Rishi tea). Am referring to additional one as New Hope +. This batch will be bottled 9/12

9/5/21, New Hope +, plain and Ginger Peach

New batch brewed on 8/29 I increased the amount of tea…w New Hope 32 grams for medium and 50 grams for large.

Tasted first fermentation of the increased tea amount and it tasted a bit stronger this was bottled today 9/5.

We made 13 plain bottles with 1 tsp sugar.

Ginger-Peach

Used 1 inch piece of peeled ginger and one peeled O’Henry peach (large). Cut into smaller pieces then threw everything into mini food processor. Used 1 Tbsp of mixture per bottle and 1 tsp sugar. We made 6 bottles.

8/28/21 New Hope

Well, it definitely isn’t as good as the OG. I pulled last week’s at 15 days. It isn’t that much better…I’ve ordered 2 new teas…for now we’re staying with New Hope as we have no alternative. The first fermentation definitely is good at 7 days.

The large batch seem perfect (seems closer to OG at first fermentation but second one shows it’s faults) the medium was good as well. We made 17 regular bottles 1 tsp sugar and 1 large.

I am pulling the 8/22 bottles at 11 or 12 days. Will test.

Pulled the 8/22 bottles at 11 days on 9/2. Was good but as Rindon says it’s “spot” but not “spot on” …the tea really made a difference…..

4/19 – House OG

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.

4/19 Big Batch

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.

4/11 House OG

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.