|
Here are two of my recipes if wanting to get started.
3oz oolong gensing
6 gal purified water. 1.5gal used for nute
Steep temp ~195 degrees
Steep time 20min
6 cups Costco organic cane sugar
1 1/4 cup White vinegar
All equipment sanitized with StarSan no rinse
Nute pH: 3.2 , 5.6 before vinegar
Stove temp set to 4, backed down to 3.5 at 200 degrees
Mix:. 4.5gal at 48deg + 1.5gal at 180deg
Mixed pH 3.8, temp 76.5deg
Immediate insertion of fresh Scoby
Secondary Fermentation 1/25/18
pH 3.9
1/28/18 pH 3.3. Bubbly
Started with ~ 5gal of Kombucha
Saved the bottom cone as starter
1/8th cup sugar
1 cup ground fresh ginger (peel and all)
Batch 4 (favorite flavor)
41/8 oz Chinese black leeches
7 cups sugar
Cold steep tea bag in vessel after main 20min steep while mixing sugar
pH 4.0
2/13 pH 3.9, Brix 7.2, SG 1.028
3/11/18 Bottled (bubbly in tank)
pH 3.1, Brix 5.3, FG 1.021, ABV 0.91%
Note that last batch Brix of 5.0 and bubblyness in tank had subsided.
Added 1/8tsp of tumeric to some 16oz bottles
*Needs less turmeric as the powdered taste comes through. Turmeric seems to provide a flavor like pickles.
Nute gets things going in a smaller pot. Steep tea, add sugar, then add to rest of your water. Just make sure cool enough before adding scoby
|