110209GGK and 110209EGG

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(Day 2 (2011-02-14 - geeky Valentines Days))
(Procedure)
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====Day 2 (2011-02-14 - geeky Valentines Days)====
 
====Day 2 (2011-02-14 - geeky Valentines Days)====
 
Checked the [https://picasaweb.google.com/rikke.c.rasmussen/Biostuff#5574055726519550546 kombucha]; fermentation has clearly started, but taste is still very mild. Will check again on Wednesday 2011-02-16.
 
Checked the [https://picasaweb.google.com/rikke.c.rasmussen/Biostuff#5574055726519550546 kombucha]; fermentation has clearly started, but taste is still very mild. Will check again on Wednesday 2011-02-16.
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====Day 3 (2011-02-16)====
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Checked the kombucha again - no visible change since Monday, so no pics, but tasted it again and decided to leave it for another ~24h before flavouring and bottling. So, since I won't be bottling until tomorrow, I've decided to prepare a nice, colourful ''Hibiscus'' infusion.
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Hibiscus Kombucha (white or green tea)
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1. Fill a cambro with 2 l of room temperature filtered water
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2. Add 70 g of hibiscus flowers (0.58% w/v)
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3. Lid and let steep for 4-24 hours at room temperature
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4. Strain the infusion through muslin.
  
 
=='''Batch 110209EGG'''==
 
=='''Batch 110209EGG'''==

Revision as of 21:07, 16 February 2011

Contents

Batch 110209GGK

Ingredients

  • 15L of water
  • 900g cane sugar
  • 90 g gunpowder green tea
  • 250 mL kombucha (110115EGG)
  • SCOBY

Procedure

Day 1 (2011-02-09)

Boiled 3 L of water in a large steel pot, and cooled to approx. 72 degrees Celsius by adding 1 L of water. Tea was added directly to the water while in the pot, and left to steep for 8 minutes. Strained the infusion through steel strainer into 5 Gal./18.9 L bucket and stirred in sugar, before topping off with 250 mL kombucha and 10 L of water. Forgot to check end temp., but estimate >25oC. SCOBY was transferred from plastic container in fridge to bucket, which was then covered with cloth and left at room temp. Labelled with date and 'batch 1'.

NB: there was ice in the SCOBY container - not good! Needs to not be pushed to the very back of the fridge. Would probably also be a good idea to invest in large glass container for long-term storage.

Day 2 (2011-02-14 - geeky Valentines Days)

Checked the kombucha; fermentation has clearly started, but taste is still very mild. Will check again on Wednesday 2011-02-16.

Day 3 (2011-02-16)

Checked the kombucha again - no visible change since Monday, so no pics, but tasted it again and decided to leave it for another ~24h before flavouring and bottling. So, since I won't be bottling until tomorrow, I've decided to prepare a nice, colourful Hibiscus infusion.

Hibiscus Kombucha (white or green tea) 1. Fill a cambro with 2 l of room temperature filtered water 2. Add 70 g of hibiscus flowers (0.58% w/v) 3. Lid and let steep for 4-24 hours at room temperature 4. Strain the infusion through muslin.

Batch 110209EGG

Ingredients

  • 15L of water
  • 900g cane sugar
  • 90 g gunpowder green tea
  • 250 mL kombucha (110115EGG)
  • SCOBY

Procedure

As 110209GGK.

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