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.
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.
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…..
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.