110209GGK and 110209EGG

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(Procedure)
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====Day 3 (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. 70 g of ''Hibiscus'' flowers in 2 L of unfiltered tap water, left overnight in a 1 Gal. jar on shelf.
 
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. 70 g of ''Hibiscus'' flowers in 2 L of unfiltered tap water, left overnight in a 1 Gal. jar on shelf.
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 +
====Day 4 (2011-02-17)====
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Strained both kombucha and ''Hibiscus'' infusion through muslin and added 350 mL cane sugar (flavour is mild, but very fruity), then bottled. Made 42 bottles (gold caps) left on the Tastebridge shelf overnight for secondary fermentation before refrigerating medium long-term storage.
  
 
=='''Batch 110209EGG'''==
 
=='''Batch 110209EGG'''==
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===Procedure===
 
===Procedure===
  
 +
====Day 1-3====
 
As 110209GGK, but without ''Hibiscus'' flavouring.
 
As 110209GGK, but without ''Hibiscus'' flavouring.
  
Day 4 - 1 L removed for starter; 250 mL sugar added before bottling. Made 30 bottles (black caps).
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====Day 4====
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Removed for starter before straining; 250 mL sugar added before bottling (flavour is brilliant!). Made 36 bottles (black caps).

Latest revision as of 11:39, 28 July 2012

Contents

[edit] Batch 110209GGK

[edit] Ingredients

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

(see Kombucha Brewing Manual for more details)

[edit] Procedure

[edit] 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.

[edit] 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.

[edit] 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. 70 g of Hibiscus flowers in 2 L of unfiltered tap water, left overnight in a 1 Gal. jar on shelf.

[edit] Day 4 (2011-02-17)

Strained both kombucha and Hibiscus infusion through muslin and added 350 mL cane sugar (flavour is mild, but very fruity), then bottled. Made 42 bottles (gold caps) left on the Tastebridge shelf overnight for secondary fermentation before refrigerating medium long-term storage.

[edit] Batch 110209EGG

[edit] Ingredients

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

[edit] Procedure

[edit] Day 1-3

As 110209GGK, but without Hibiscus flavouring.

[edit] Day 4

Removed for starter before straining; 250 mL sugar added before bottling (flavour is brilliant!). Made 36 bottles (black caps).

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