by gregtpayne | Feb 4, 2018 | Uncategorized
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 will probably let this batch go a full 2 weeks in second fermentation. We accidently let a batch go that long and it was very good. It was dry and snappy like champagne without being too dry. We’ll probably lean in the direction of longer second fermentations, even if we need to add a little more sugar.
by gregtpayne | Feb 4, 2018 | Uncategorized
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 add 2 additional cups of water, 2 cups of starter buch and transfer the SCOBY. Our fermentation time this time of year is nine days.
We found some more cara cara oranges for our new favorite flavor. We used 1/3 cup of fresh squeezed OJ and 1/2 tbsp of sugar. We’re not sure how long we let the last batch go but it was at least a week.
We did a one week fermentation on this and it was fizzy without being too explosive. We’re thinking we might add some extra sugar next time and move to 2 tsp.
by gregtpayne | Nov 13, 2017 | Uncategorized
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.
by gregtpayne | Nov 13, 2017 | Uncategorized
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 11/21 and flavored it with 1/3 cup fresh apple puree and 1/2 tbsp of sugar. Becky picked us some apples from a friend’s winery. Most of our summer kombucha has been with fresh local fruit thanks to Becky! We’ll try this after 2 days in 2nd fermentation.
This did not fizz up as quickly as we thought it would. We ended up letting it go a full week.
by gregtpayne | Nov 6, 2017 | Uncategorized
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.
by gregtpayne | Nov 6, 2017 | Uncategorized
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 11/13 and flavored it with 1/3 cup of fresh raspberry (thanks Becky!) puree and 1/2 tbsp sugar. We’ll let it go 3 days on the shelf. This is basically a repeat of last week’s big batch which turned out really good.
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