Cultured Drinks Brewing Program/Class Overview 15/9/2010

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(Created page with 'Brewing Course – Class - I. 15/9/2010 - theoretical introduction into kombucha culturing: SCOBY; growing media components (sugar, tea, starter, water); aerobic fermentation; …')
 
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- 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  
  

Revision as of 22:29, 15 September 2010

Brewing Course – Class - I. 15/9/2010

- theoretical introduction into kombucha culturing: SCOBY; growing media components (sugar, tea, starter, water); aerobic fermentation; harvesting; flavoring; bottling; secondary fermentation

- recipe preparation: Vc (culture volume) = 10 l; sugar amount = 0.8 l; tea amount = 57 g; starter volume = 0.5 l

- design of experiment:

goals:

production of good tasting kombucha probiotic beverage interbreeding of various kombucha SCOBYs determination of the effect of culture volume on the taste of the beverage

materials and methods

sugar (1) green tea - gunpowder (2) starting culture - gunpowder kombucha batch SCOBY - mix of several SCOBYs (3) water - tap water

experimental procedure

- determination of culture volume and starter volume for culture vessels based on volume ratios: KT-I. Vc = 8.5 l; starter culture V = 0.43 l KT-II. Vc = 8.1 l; starter culture V = 0.4 l KT-III. Vc = 3.3 l; starter culture V = 0.15 l

Vc(total) = 19.89 l rounded up total Vc = 20 l; sugar amount = 1.6 l; tea amount = 114 g; starter cultured added by vessel

- tea-sugar cocktail preparation:

- 5 l of tap water brought to boil in stainless steel pot

- flame switched off when boiling point reached

- 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

- tea strained

- 1.6 l of sugar added and stirred until dissolved

tasting - taste 6/10; sweetness 7/10; strong gunpowder tea taste

- 11.39 l water at room temp added

tasting - taste 5/10; sweetness 6/10

- temperature of the medium around 30°C

- 2 l of water at room temp added

- medium divided in to the fermentation vessels based on volume ratio

- water added to bring volume to culture volume in all vessels

- starter culture added based on volume ratio

- kombucha SCOBYs added:

KT-I. - 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

- 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

- harvest of the cultures estimated within 6-8 days


(1) Sugar Cane Sugar - Evaporated Cane Juice, Wholesome Sweeteners, Certified Organic Sugar, Net. Wt. 11.34 kg (2) Rainbow Community Cooperative, SF (3) hibiscus kombucha SCOBY; black tea SCOBY (4) KT-II. transfered in to external location, samples expected

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