kjell
commented
10 years ago I think I let this one go a bit too long. I bottled 12 saturday morning, so this batch was sitting for 8-9 days. It didn't taste great straight from the tap, a bit sour. During the week I wasn't around much so I don't think I sampled it often enough. TODO.
The SCOBY picture above shows how much old tea was in the batch, which might have been part of the problem. I haven't split the thing yet either, which I can probably do any time. I'm going to start from a similar place and leave the extra strong SCOBY on top of the next batch because I'll be out of town and I want this one to go fast so I can bottle it before friday.
That said, the bottles I did with hibiscus and they're drinkable. I put as many hibiscus leaves as I felt suited in each. There's sugar in all of them, 2tsp in 2 bottles and 1tsp in the rest.
I've been opening 2 bottles a day, one in the morning and one later in the day to test the carbonation buildup. Each bottle has been a bit fizzier than the last. But none have fizzed enough. It's is nice and neat and convenient when they open with a mild 'pop' and don't fizz over, but not as much fun. I hope I can get back to the carbonation that I had in the first batch.
- [x] after a few more days of opening room temperature bottles: when to refrigerate? (2-3 days)
- [x] how are the
2tspbottles? (no difference?)
Starting another tonight. This time
english breakfast teafrom the co-op,46gbrewed in two batches.5 cups sugar, so halfway between #2 and #3. The water boiled to212º[^1] in an electric kettle instead of coming out of the coffee machine as the last two times.[^1] 212 per the screen on the kettle, I didn't check it with a thermometer.
Scoby