by gregtpayne | Mar 18, 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 1 1/2 additional cups of water, 2 cups of starter buch and transfer the SCOBY. Our fermentation time this time of year is nine days.
We harvested this on 3/26 and flavored it with 1/3 cups of concord grape juice and 1/2 tbsp of sugar. We also added 1/2 tbsp of chia seeds to 4 of them as an experiment. We usually ferment the grape in bottles for 5 days.
by gregtpayne | Mar 10, 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’re now doing a 2 week second fermentation on the house buch.
by gregtpayne | Mar 10, 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 1 1/2 additional cups of water, 2 cups of starter buch and transfer the SCOBY. Our fermentation time this time of year is nine days.
We harvested this on 3/18 and flavored it with 1/3 cup of pureed fresh mangos, the yellow ones from Mexico. We added 2 tsp of sugar. We’ll let it go about 5 days in 2nd fermentation.
by gregtpayne | Mar 2, 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’re now doing a 2 week second fermentation on the house buch.
by gregtpayne | Mar 2, 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 1 1/2 additional cups of water, 2 cups of starter buch and transfer the SCOBY. Our fermentation time this time of year is nine days.
We let this ferment for 3 1/2 days which was just a little long. We’re finding that 2 1/2 is a little short and 3 1/2 a little long so from now on our Strawberry will get a 3 day 2nd fermentation.
by gregtpayne | Feb 22, 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’re now doing a 2 week second fermentation on the house buch.
by gregtpayne | Feb 22, 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 1 1/2 additional cups of water, 2 cups of starter buch and transfer the SCOBY.
We harvested this on 3/2 for an eight day fermentation as it’s been a little strong the past couple of harvests. We tried a new flavor this week, fresh yellow mangos. We used 1/4 cup of mango puree and 1 tbsp of sugar (the mangos were tart). We expect this to be a recipe for a bomb so we’ll check it after 3 days at the most.
We ended up leaving this out for about a 5 day fermentation. It took longer than strawberry but not much. Oh and the tbsp of sugar was a little much. The mango was sweeter than we first thought. Still good though!
by gregtpayne | Feb 13, 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’re now doing a 2 week second fermentation on the house buch.
by gregtpayne | Feb 13, 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 1 1/2 additional cups of water, 2 cups of starter buch and transfer the SCOBY. Our fermentation time this time of year is nine days.
We harvested this on 2/22 and added 1/3 cup of fresh squeezed pink grapefruit juice and 2 tsp of sugar. We’ll let it go at least a week in second fermentation.
Yikes! We did a 6 day second fermentation and not only is it too explosive but it doesn’t have near enough sugar. So we can learn a few lessons from this. One, that when we have a strong first fermentation (which this was), we need to sweeten it more and do a shorter 2nd fermentation.
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.
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