4/11 Cara Cara Orange

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. 

4/3 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.

4/3 Strawberry

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.

3/26 Grapefruit

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 added 1/3 cup of fresh squeezed grapefruit juice and 2 tsp of sugar. We let this go 5 days for the 2nd fermentation but it was a little too explosive. We’ll probably try one at three days next time. It was good though, a little sweeter but not too sweet.

3/26 – House OG

We are using 22 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.  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 16 day second fermentation on the house buch.

3/18 House OG

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.