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.
We harvested this on 9/24 and flavored it with 1 tsp of sugar. It tasted great and should be even better after a 1 week 2nd fermentation.
Our current recipe for the big batch is two 20 minute steeps 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 9/24 and flavored it with fresh strawberries from Rindon and Becky. The harvested buch tasted great. We added 1/2 tbsp of sugar. This batch should be a good one!
We’re now using 25 grams of tea for our small batch with 10 cups of water, 1 1/4 cup of starter buch and 1 cup of sugar.
We harvested this on 9/17 and did 3 bottles of Tangerine with a full tbsp of sugar, 2 mixed berry with 1 tbsp of sugar and 1 plain with 1/2 tbsp of sugar. These are capped with older caps to differentiate the bottles from the big batch. We wanted to experiment by doing the same flavors with both batches and using more sugar for the small one, especially since it tasted even stronger than the big batch. We’ll let these go 3-5 days on the shelf.
Our current recipe for the big batch is two 20 minute steeps 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 9/17 after 1 week. It was strong for a 1 week fermentation, possibly due to the warm, sunny weather we’ve been having. We did 6 bottles with 1/4 cup of mixed berry puree from our neighbor Rindon and 3 with 1/4 cup of Evolution Tangerine Juice, both with 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.
We harvested this on 9/10 which was a day late. We flavored it with 1 tsp of sugar and shelved it for 7 days. We have yet to taste it but I expect it to be vinegary due to the extra day.
We’re now doing two 20 minute steeps with 8 cups of 195 degree water and 21 grams of tea each. After cooling a bit we added 1 1/2 cups of cold water to further bring it down to room temperature or less. We added 1 3/4 (meant to go to 1 2/3) cups of sugar, 2 cups of starter buch, transferred our SCOBY and put it on the shelf for a week.
We harvested this on 9/2 after 8 days of fermentation. You could definitely taste the extra day. This is fine because this was going to be a Rindon batch anyway and he likes it strong. After 5 days on the shelf it had plenty of pop. We flavored it with 1/4 cup of concord grape juice and 1/2 tbsp of sugar although I think we could have used a full tbsp due to the extra day of fermentation.
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