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

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Brewing Course – Class - I. 15/9/2010
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'''Brewing Course – Class - I. 15/9/2010'''
 +
 
 +
'''theoretical introduction into kombucha culturing'''
  
- theoretical introduction into kombucha culturing:
 
 
SCOBY; growing media components (sugar, tea, starter, water); aerobic fermentation; harvesting; flavoring; bottling; secondary fermentation  
 
SCOBY; growing media components (sugar, tea, starter, water); aerobic fermentation; harvesting; flavoring; bottling; secondary fermentation  
  
- recipe preparation:
+
 
 +
'''recipe preparation'''
 +
 
 +
 
 
Vc (culture volume) = 10 l; sugar amount = 0.8 l; tea amount = 57 g; starter volume = 0.5 l
 
Vc (culture volume) = 10 l; sugar amount = 0.8 l; tea amount = 57 g; starter volume = 0.5 l
  
- design of experiment:
 
  
goals:
+
'''design of experiment'''
 +
 
 +
 
 +
'''goals'''
 +
 
  
 
production of good tasting kombucha probiotic beverage
 
production of good tasting kombucha probiotic beverage
 +
 
interbreeding of various kombucha SCOBYs
 
interbreeding of various kombucha SCOBYs
 +
 
determination of the effect of culture volume on the taste of the beverage
 
determination of the effect of culture volume on the taste of the beverage
  
materials and methods
+
 
 +
'''materials and methods'''
 +
 
  
 
sugar (1)
 
sugar (1)
 +
 
green tea - gunpowder (2)
 
green tea - gunpowder (2)
 +
 
starting culture - gunpowder kombucha batch
 
starting culture - gunpowder kombucha batch
 +
 
SCOBY - mix of several SCOBYs (3)
 
SCOBY - mix of several SCOBYs (3)
 +
 
water - tap water
 
water - tap water
  
experimental procedure
+
 
 +
'''experimental procedure'''
 +
 
  
 
- determination of culture volume and starter volume for culture vessels based on volume ratios:
 
- 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-I. Vc = 8.5 l; starter culture V = 0.43 l
 +
 
KT-II. Vc = 8.1 l; starter culture V = 0.4 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
 
KT-III. Vc = 3.3 l; starter culture V = 0.15 l
  
 
Vc(total) = 19.89 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
 
rounded up total Vc = 20 l; sugar amount = 1.6 l; tea amount = 114 g; starter cultured added by vessel
  
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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  
  
  
 
(1) Sugar Cane Sugar - Evaporated Cane Juice, Wholesome Sweeteners, Certified Organic Sugar, Net. Wt. 11.34 kg
 
(1) Sugar Cane Sugar - Evaporated Cane Juice, Wholesome Sweeteners, Certified Organic Sugar, Net. Wt. 11.34 kg
 +
 
(2) Rainbow Community Cooperative, SF
 
(2) Rainbow Community Cooperative, SF
 +
 
(3) hibiscus kombucha SCOBY; black tea SCOBY
 
(3) hibiscus kombucha SCOBY; black tea SCOBY
 +
 
(4) KT-II. transfered in to external location, samples expected
 
(4) KT-II. transfered in to external location, samples expected

Latest revision as of 15:23, 30 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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