| 1st fermentation | | | 2nd fermentation | | | |
|---|
| date | tea | temp | date | flavors | temp | notes |
| 1/19/26 – | 20 g assam black tea in 500 ml water at RT x 24 hr 200 g raw sugar 4 kg total water | RT | | | | |
| 12/14/25 – ¼/26 | 20 g assam black tea at 212 ºF, x1 200 g raw sugar 4 kg total water | 68–72ºF | ¼/26 | 20 g ginger-lemon-honey per 500 ml bottle | fridge | |
| 10/27/25 – 11/5/25 | 20 g assam black tea at 212 ºF, x5 200 g sugar 5 l total | 68–72ºF | 11/5/25 | strawberry rhubarb jelly | fridge | mild |
| 9/26/25 – 10/7/25 | 18 g assam black tea at 212 ºF, x5 200 g sugar 5 l total | 68–72ºF | 10/7/25 | 2 oz ml purée from 9/4/25 per 16 oz bottle | 64–74 ºF | rounded taste |
| 9/7/25 – 9/14/25 | 20 g assam black tea at 212 ºF, x5 200 g sugar 5 l total | 68–75ºF | 9/14/25 | 500 ml purée from 9/4/25, reduced to 375 ml | ~74ºF | |
| 8/29/25 – 9/4/25 | 20 g assam black tea at 212 ºF, x5 200 g sugar 5 l total | 68–77ºF | 9/4/25 – 9/7/25 | purée: 4 pt strawberry 20 stems basil filter through fine mesh sieve | ~74ºF | strong raw basil taste, perhaps cook purée next time |