Guest guest Posted September 9, 2007 Report Share Posted September 9, 2007 If you used the 1 gallon of starter this is about correct. It only takes a short while when you begin with that much vinegar. Normal amounts for starter are 1-2 cups of the vinegary starter. zoe > On Thursday the 6th I started a 3 Gal continuous batch of KT.I've > been waiting for an order from China for some Black Pu-erh. The order > was taking longer than I expected so my starter was getting rather ripe. > (a 1 gal vinegary starter with a nice 9 " SCOBY). > I added the starter W/scoby to 2 gal tea (7 teaspoons Pu-erh and 7 > teaspoons Wuyi Wulong Oolong). > After just 3 days the PH is between 2.5 and 3 and tastes good. The > room temp has been around 75 degrees. > Does this seen right? I've seen post from other that say it takes > weeks for large batches of KT. > Chad > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2007 Report Share Posted September 9, 2007 If you used the 1 gallon of starter this is about correct. It only takes a short while when you begin with that much vinegar. Normal amounts for starter are 1-2 cups of the vinegary starter. zoe > On Thursday the 6th I started a 3 Gal continuous batch of KT.I've > been waiting for an order from China for some Black Pu-erh. The order > was taking longer than I expected so my starter was getting rather ripe. > (a 1 gal vinegary starter with a nice 9 " SCOBY). > I added the starter W/scoby to 2 gal tea (7 teaspoons Pu-erh and 7 > teaspoons Wuyi Wulong Oolong). > After just 3 days the PH is between 2.5 and 3 and tastes good. The > room temp has been around 75 degrees. > Does this seen right? I've seen post from other that say it takes > weeks for large batches of KT. > Chad > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2007 Report Share Posted September 9, 2007 Hi Chad When I was doing continuous brewing I would bottle about 1/3 of the total volume equivalent 2 gals starter to 1 gal sweet tea and the brew would be ready in 2 to 3 days. Going the other way 1 gal starter to 2 gals sweet tea I would expect 5 to 6 to ferment. Your temperature is about 3 degrees warmer than mine so that might shave off a day or so. I prefer my Pu-erh KT straight. I've tried mixing it with white, green and oolong teas and have not been satisfied with the flavor. I currently brew Pu-erh Dante, Pu-erh Broad Leaf and Pu-erh Birds Nest Teas. I like to bottle mine when Pu-erh's earthy flavor is almost gone. Bottom line if the three day brew taste good to you, your ready to bottle and start the next cycle of continuous brewing. Bill >On Thursday the 6th I started a 3 Gal continuous batch of KT.I've >been waiting for an order from China for some Black Pu-erh. The order >was taking longer than I expected so my starter was getting rather ripe. >(a 1 gal vinegary starter with a nice 9 " SCOBY). >I added the starter W/scoby to 2 gal tea (7 teaspoons Pu-erh and 7 >teaspoons Wuyi Wulong Oolong). >After just 3 days the PH is between 2.5 and 3 and tastes good. The >room temp has been around 75 degrees. >Does this seen right? I've seen post from other that say it takes >weeks for large batches of KT. > >Chad Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2007 Report Share Posted September 9, 2007 Hi Chad When I was doing continuous brewing I would bottle about 1/3 of the total volume equivalent 2 gals starter to 1 gal sweet tea and the brew would be ready in 2 to 3 days. Going the other way 1 gal starter to 2 gals sweet tea I would expect 5 to 6 to ferment. Your temperature is about 3 degrees warmer than mine so that might shave off a day or so. I prefer my Pu-erh KT straight. I've tried mixing it with white, green and oolong teas and have not been satisfied with the flavor. I currently brew Pu-erh Dante, Pu-erh Broad Leaf and Pu-erh Birds Nest Teas. I like to bottle mine when Pu-erh's earthy flavor is almost gone. Bottom line if the three day brew taste good to you, your ready to bottle and start the next cycle of continuous brewing. Bill >On Thursday the 6th I started a 3 Gal continuous batch of KT.I've >been waiting for an order from China for some Black Pu-erh. The order >was taking longer than I expected so my starter was getting rather ripe. >(a 1 gal vinegary starter with a nice 9 " SCOBY). >I added the starter W/scoby to 2 gal tea (7 teaspoons Pu-erh and 7 >teaspoons Wuyi Wulong Oolong). >After just 3 days the PH is between 2.5 and 3 and tastes good. The >room temp has been around 75 degrees. >Does this seen right? I've seen post from other that say it takes >weeks for large batches of KT. > >Chad Quote Link to comment Share on other sites More sharing options...
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