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.
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.
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 are now using 21 grams of tea, steeped for 30 minutes. We’re also thinking of extending the steep period to make it a little stronger. We used 1 1/4 cup of starter buch, 10 cups of water and 1 cup of sugar.
We continued to use 35 grams of tea which we are thinking about bumping up. The big batch tasted a little flat and sweet, possibly due to the cooler temperatures. We used 17 1/2 cups of water , steeping the tea in 1 gallon of water at 200 degrees. We may let this batch go eight days.
We flavored half of this batch with 1/3 cup of Concord Grape Juice and the other half with 1/3 cup of Cherry Juice along with the usual 1/2 tbsp of sugar.
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 ginger. The brown bottles have 1 tsp of ginger while the clear bottles have 1/2 tbsp. Both have 1/2 tbsp of sugar.
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.
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