Cultured Drinks Brewing Program/Class Overview 13/10/2010
Class Overview 13/10/2010
We have harvested all kombuchas and honey-whey coolers. The data would be posted tomorrow. We have had a foreign visitor who is a cellar master in Manchester, UK. It was really fun to have him around and we are now going to do some "life sampling" in to the pubs in the neighborhood.
Talk to you soon,
Brewing Class IV. 13/10/2010
18:30 basic regular theoretical overview of kombucha culture.
19:00 KT-IV. 29/9/2010 (maté) harvested
kombucha SCOBY - nice and white, 4-6 mm thick, is approximately as thick after 14 days as SCOBYs growing in black teas after 7 days
tasting - taste 6/10; sweetness 6/10; strong 7/10; nice very strong flavor combined with acidity, very mature, ready to be bottled
19:28 3 l harvested, labeled as KT-IV 29/9/10 maté 13/10 and left secondary ferment at room temperature
19:32 KH 6/10/2010 (hibiscus) harvested
kombucha SCOBY - very nice and thick 6-7 mm, reddish from hibiscus
tasting - taste 5/10; sweetness 5/10;
5/4 c of sugar added in total dissolved in 3/2 c of water
tasting - taste 6/10; sweetness 6/10
20:19 8.5 l harvested, labeled as hk 13/10 hibiscus k. and left secondary ferment at room temperature
20:26 C-I 6/10/2010 - bubbling nicely; deep yellow color
tasting - 7/10; sweetness 6/10; very nice honey flavor
3.5 l harvested, labeled as C-I honey cooler 6/10/10 and left secondary ferment at room temperature
20:54 gk 6/10/10 (gunpowder)
kombucha SCOBY - very nice strong and white, a little bit weaker on few spots
tasting - taste 5/10; sweetness 5/10 --> 1/2 c of sugar added
tasting - taste 6/10; sweetness 6/10, could a bit more sweet but ready to bottled
10.3 l harvested, labeled as gk 6/10/10 plain gunpowder 13/10/10 and left secondary ferment at room temperature
It was a really nice and quite session, thanks to our foreign guest Jan for help, I hope that he had enjoyed his stay with us!
More kombucha and coolers will be brewed soon.