Editing Cultured Drinks Brewing Program/Class Overview 15/9/2010
Jump to navigation
Jump to search
The edit can be undone. Please check the comparison below to verify that this is what you want to do, and then publish the changes below to finish undoing the edit.
| Latest revision | Your text | ||
| Line 57: | Line 57: | ||
- 5 l of tap water brought to boil in stainless steel pot | - 5 l of tap water brought to boil in stainless steel pot | ||
- flame switched off when boiling point reached | - flame switched off when boiling point reached | ||
- 0.5 l of room temperature water added to cool the solution to approximately 90°C | - 0.5 l of room temperature water added to cool the solution to approximately 90°C | ||
- 114 g of gunpowder tea added and stirred, vessel covered with lid and left to steep for 17 min | - 114 g of gunpowder tea added and stirred, vessel covered with lid and left to steep for 17 min | ||
- tea strained | - tea strained | ||
- 1.6 l of sugar added and stirred until dissolved | - 1.6 l of sugar added and stirred until dissolved | ||
tasting - taste 6/10; sweetness 7/10; strong gunpowder tea taste | tasting - taste 6/10; sweetness 7/10; strong gunpowder tea taste | ||
- 11.39 l water at room temp added | - 11.39 l water at room temp added | ||
tasting - taste 5/10; sweetness 6/10 | tasting - taste 5/10; sweetness 6/10 | ||
- temperature of the medium around 30°C | - temperature of the medium around 30°C | ||
- 2 l of water at room temp added | - 2 l of water at room temp added | ||
- medium divided in to the fermentation vessels based on volume ratio | - medium divided in to the fermentation vessels based on volume ratio | ||
- water added to bring volume to culture volume in all vessels | - water added to bring volume to culture volume in all vessels | ||
- starter culture added based on volume ratio | - starter culture added based on volume ratio | ||
- kombucha SCOBYs added: | - kombucha SCOBYs added: | ||
KT-I. - half hibiscus and half black tea SCOBY | KT-I. - half hibiscus and half black tea SCOBY | ||
KT-II. - half hibiscus and half black tea SCOBY | KT-II. - half hibiscus and half black tea SCOBY | ||
KT-III. - black and hibiscus SCOBYs blended 1:1 together in blender in growing medium | KT-III. - black and hibiscus SCOBYs blended 1:1 together in blender in growing medium | ||
- culture vessels covered with muslin cloth and tightened by a wire | - culture vessels covered with muslin cloth and tightened by a wire | ||
- cultures transfered to the Tastebridge area (4) and left to ferment at room temperature | - cultures transfered to the Tastebridge area (4) and left to ferment at room temperature | ||
- harvest of the cultures estimated within 6-8 days | - harvest of the cultures estimated within 6-8 days | ||