For our small batch we are now using 21 grams of tea steeped in 1/2 gallon of water for 30 minutes. We transfer to a jar with 1 cup of sugar and let cool for a few hours. We then add 2 cups of cold water, 1 1/4 cup of starter buch and transfer the SCOBY. We’ll flavor it with 1 tsp of sugar for our usual small batch of House OG.
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 flavored this batch with fresh watermelon but we let it go too long in the second fermentation (5 1/2 days) so it was too explosive.
For this batch we used 25 grams of tea, 10.5 cups of water, 1 1/4 cup of starter buch and 1 cup of sugar. We’ve increased the steep time to 30 minutes. Next week we’re going to reduce the tea to 21 grams after experimenting the last few months. That just happens to be the amount we were using years ago.
For this batch we did the same as last week, two 30 minute steeps with 21 grams of tea and 8 cups of water each, followed by an additional 1 1/2 cups of water, 1 2/3 cup of sugar and 2 cups of starter buch. So a few weeks ago we went a lot stronger with the tea and I think we overdid it a bit so we’re gonna scale back to somewhere in-between. The big batch is 1 2/3 x the regular batch. If we use 2 oz of tea that would be 35 g of tea for the big batch and 21 g for the small. We’re also rethinking the two steeps for the big batch. Next week we’ll do one steep of a gallon of water. We’ll also start buying gallons of distilled water.
We flavored this batch with 1/3 cup of non-pasteurized OJ from New Leaf and 1/2 tbsp of sugar.
We’re now using 25 grams of tea for our small batch with about 10.5 cups of water, 1 1/4 cup of starter buch and 1 cup of sugar. This week we’re increasing the steep time from 20 to 30 minutes.
We harvested this on 10/1. It was strong due to the amount of tea we’ve been using lately. We flavored it with 1/2 tbsp of sugar for our usual small batch of House OG
Our current recipe for the big batch is two 30 minute steeps (our latest tweak from 20 minutes) with 21 grams of tea and 8 cups of water each, followed by an additional 1 1/2 cups of water and 1 2/3 cup of sugar. We add 2 cups of starter buch and transfer the SCOBY. We’ll harvest next Sunday.
We harvested this on 10/1 and made 6 bottles of fresh watermelon and 5 bottles of Santa Cruz Grape. We used 1/2 cup of both per bottle, more than our usual amount. We figured the harvest was so strong due to the high amount of tea that it needed some additional flavoring. We used 1/2 tbsp of sugar.
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