We’re now using 25 grams of tea for our small batch with about 10.5 cups of water (10.5/18 times the big batch), 1 1/4 cup of starter buch and 1 cup of sugar.
We harvested this on 9/2 and flavored it with 1 tsp of sugar. We’ll let it do the usual 7 days on the shelf.
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 add 2 cups of cold water which gets us about 18 cups of water and 42 grams of tea. We add 1 3/4 cups of sugar, 2 cups of starter buch, transfer our SCOBY and put it on the shelf for a week. We have noticed that our jar has been a little too full lately so next time we’ll reduce the added water to 1 1/2 cups for a total of 17 1/2 cups. We’ll keep the tea at 42 grams, the starter buch at 2 cups but we’ll reduce the sugar to 1 2/3 cups.
We harvested this on 9/2 and flavored it with 1/4 cup of strawberry puree and 1/2 tbsp of sugar. We’ll let it go 2 days on the shelf.
For our small batch we’re using 25 grams of teas steeped in 8 cups of water for 20 minutes. Then we add another 2 1/2 cups of water, 1 cup of sugar and 1 1/4 cups of starter buch.
We harvested this on 8/27 and flavored it with 1 tsp of sugar for our usual small batch of plain ol’ House OG.
We’re now doing two 20 minute steeps with 8 cups of water and 21 grams of tea. After cooling a bit we add 2 cups of cold water which gets us about 18 cups of water and 42 grams of tea. We add 1 3/4 cups of sugar, 2 cups of starter buch, transfer our SCOBY and put it on the shelf for a week.
We harvested this on 8/27 and flavored it with 1/3 cup of fresh pineapple pureed with coconut water and 1/2 tbsp of sugar. We’ll shelve it for 2-3 days before refrigerating.
We’re now using 25 grams of tea for our small batch with about 11 cups of water, 1 1/4 cup of starter buch and 1 cup of sugar.
We harvested this on 8/19 after fermenting for 8 days. It tasted good. We added 1 tsp of sugar and will let it cook a week on the shelf.
We’re now using 42 grams of tea for our big batch with about 18 cups of water, 2 cups starter buch and 1 3/4 cups of sugar.
We harvested this on 8/19 after 8 days. It tasted about right. We flavored it with 1/4 cup of fresh raspberry puree and 1 tsp of sugar. We’ll let it go 2 days on the shelf before refrigerating.
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