Guest guest Posted April 16, 2012 Report Share Posted April 16, 2012 how to go about it? just got two 60g raw roots & can't wait to start a batch! possible plans of action: 1. i have two white teas and a pu-erh brewing right now, a gallon of each. when they are finished, in 3-4 days, i steep ginseng pieces in cold water and add it to the brew before bottling for secondary fermentation. 2. like #1, but add ginseng pieces straight in the decanted bottles. 3. steep tea and ginseng together in cold water for a day, add sugar and start a primary ferment with a scoby the usual way. 4. start a primary fermentation the usual way, but with pieces of raw ginseng added to the brewing wessel for the whole duration of the brew. 5. all of the above? ps: i will try it in water kefir also, but that's more straightforward. Quote Link to comment Share on other sites More sharing options...
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