by gregtpayne | Oct 1, 2017 | Uncategorized
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.
by gregtpayne | Sep 24, 2017 | Uncategorized
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
by gregtpayne | Sep 24, 2017 | Uncategorized
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.
by gregtpayne | Sep 17, 2017 | Uncategorized
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.
by gregtpayne | Sep 17, 2017 | Uncategorized
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!
by gregtpayne | Sep 17, 2017 | Uncategorized
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.
by gregtpayne | Sep 17, 2017 | Uncategorized
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.
by gregtpayne | Sep 2, 2017 | Uncategorized
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.
by gregtpayne | Sep 2, 2017 | Uncategorized
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.
by gregtpayne | Aug 26, 2017 | Uncategorized
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.
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