Sunday, March 6, 2011

Fourth (Happy) Brew - Bottling

March 6, 2011 - Bottling "Happy"

Since I worried about salad dressing last time, I was less worried when this batch went 2 full weeks, nevertheless, I was concerned when I sampled it. Generally I was trying to taste it after 7 days, and sample every day after. That worked for the first batch, but then life set in, and it seemed I had little to no time during the week. Two weeks it is, in total isolation.

I could drink this stuff straight from the tap, no flavoring needed. This happy brew is mighty fine as it is. If you look close, you can see the fine bubbles. I've grown some wicked scobies now, and they are doing the job mighty fine.

Take a look at the family. I emptied out the hotel as well for this little photo opp. Notice the little guy on the left, he became the gatekeeper of the hotel. Scobies is the craziest people.

Simplification is what will keep me doing this for a long time. This batch is going to be Blueberry Ginger (thank you Lee for the great idea). I always try to leave one bottle plain to see how the naked booch tastes. I have a good feeling about this one.

I also decided to grate my ginger (frozen), and  try varying amounts in bottles. The little chunks of ginger I am using just are not imparting the flavor in my booch. I want some serious ginger.

Fyi, the spigot is overrated, this is a slow lazy way to bottle.

Like before, I'm making 5 bottles as I needed some booch for the Scoby Hotel. I would really like to increase the size of this batch, 5 bottle is just not enough for the work. For now though 2 Scobies, 2 weeks is the perfect recipe. This may change when the weather gets warmer

BB/Ginger - 15 Frozen Blueberries, 1 TSP grated (frozen) Ginger
Status - Unopened

BB/Ginger - 15 Frozen Blueberries, 1 TSP grated (frozen) Ginger
Status - Unopened

BB/Ginger - 25 Frozen Blueberries, 2 TSP grated (frozen) Ginger
Status - Unopened

BB/Ginger - 25 Frozen Blueberries, 2 TSP grated (frozen) Ginger
Opened - March 11, 2011 -  Somewhat sour, can feel the ginger burn on the back of the throat. Maybe too sour. Light fizz. OK. very strong

Plain - 1 TSP Sugar 
Opened - March 20, 2011 - Big fizz, very bubbly. Awesome plain taste. One of my favorite plain versions thus far. Very very good.

Stay Happy

Fourth (Happy) Brew

Sunday, Feb 20

In keeping with the theme of previous batches, I felt that given my sour mood of the post holiday, vegan funk. I thought a "Happy" brew would be just the thing. So hopefully my additional sentinel will watch over my latest creation

  • 5 spoons of High Mountain Oolong
  • 1 cup 365 Organic Sucunat
  • 2 Eldest Scobies (I moved Hannah's original to the hotel)
I am trying a variety of teas, so this batch is 100% Oolong. This was fancy stuff my wife brought back from Singapore. When its done, its done.

Its a fine looking weed

I opted for a 25 minute steep, although I confess, I lost track of the time after the timer went off, so this is somewhere between a 25-50 minute steep (eek), I'm sure it will be fine. I had good success with the Sucunat, so I elected to use it again as well.

25 Minute steep (or thereabouts), and added sucunat.  Poured remaining 8 cups of water in the vessel, and then added the sweet tea.

Time to get this covered up and put away

Interestingly enough, I waited a while longer than before to get this batch going, and my starter that I had set aside:

Had grown a little Scoby on the top. Damned if these aren't the craziest things.

Last time a 2 week window seemed to work just fine, and based on work, and my general attitude, I would say I'm not going to get around to checking this for a few weeks. Hopefully it becomes a Happy brew

Keep watch