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Cultured Drinks Brewing Program/Class Overview 22/9/2010
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'''Brewing Course β Class - II. 22/9/2010''' '''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 '''Goals''' -production of good tasting kombucha pro-biotic beverage -various teas for different batches '''Materials and methods''' sugar (1) green tea - gunpowder (2) black tea - lapsang suchong and puer (2) starting culture - gunpowder kombucha batch, harvested on 22/9/2010 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, indication of the used tea type: KT-I. Vc = 8.5 l; starter culture V = 0.5 l; green tea KT-II. Vc = 11 l; starter culture V = 0.7 l; green tea KT-III. Vc = 3.3 l; starter culture V = 0.15 l; green tea KT-IV. Vc = 1.6 l; starter culture V = 0.08 l; green tea KT-V. Vc = 1.6 l; starter culture V = 0.08 l; lapsang suchong KT-VI. Vc = 1.6 l; starter culture V = 0.08 l; puer '''Composition of the brew for green tea''' Vc (total) = 25 l; sugar 2 l; tea amount = 142.5 g (gunpowder); starter per vessel 20:10 7 l of tap water added to stainless steel pot and transferred on the stove (gas) 20:29 flame switched off when boiling point reached 20:30 0.7 l of room temperature water added to cool the solution to approximately 80-90Β°C 20:30 142.5 g of gunpowder tea added and stirred, vessel covered with lid and left to steep for 18 min 20:48 tea strained 20:51 1 l of sugar added and stirred until dissolved tasting - taste 5/10; sweetness 8/10; can taste gunpowder tea taste 21:14 water added up to 23 l (it is the ratio of ingredients to the final culture volume which is important, therefore adjustment to the final volume is done at the end with water in the fermentation vessels) tasting - taste 5/10; sweetness 6/10 - temperature of the medium around 30Β°C - total of 1.5 l of water added to bring volume to culture volume in all vessels - starter culture added based on volume ratio (should be added before the previous step!) - mothers added to the cultures: mother from KT-I 15/9/2010 to KT-I 22/9/2010 6 pieces of black and hibiscus mothers (1 inch x 1/2 inch) added to KT-IV 22/9 12 pieces black and hibiscus mothers to KT-II. 22/9 mother from KT-III 15/9/2010 to KT-III 22/9/2010 - 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 recipe for KT-V and KT-VI : Vc = 1.6 l 128 ml of sugar 1 TB (table spoon) of tea (KT-V lapsang suchong and KT-VI puer) 80 ml of the starter ginger-hibiscus infusion: 1 c of graded ginger 1 c of dried hibiscus 1.6 l of boiling tap water 00:24 water added to the tea for KT-V and KT-VI brews 00:40 ingredients mixed and let to simmer for 10 min on the stove 00:44 tea strained, sugar added and dissolved, tap water added, starter added and final Vc volume reached by adding more tap water tasting β KT-V 22/9/2010 β taste 5/10, sweetness 6/10 SCOBY for KT-V β mix of 6 pieces of black and hibiscus brewed kombucha tasting β KT-VI 22/9/2010 β taste 5/10, sweetness 6/10 (fishy taste) SCOBY for KT-VI β mix of 6 pieces of black and hibiscus brewed kombucha 1:15 infusion strained tasting β strong 8/10, very intensive tail and acidic flavor added 1/3 c of sugar tasting KT-III (started on 15/9/2010) tasting β taste 5/10, sweetness 5/10, mix of KT-III and KT-I (started on 15/9/2010), mixed 1:1 (around 6 l in total) 1.6 l of infusion added to the mix tasting β taste 6/10, sweetness 6/10 bottled and labeled as βmix 22/9/2010β All kombuchas harvested on 22/9/2010 were bottled and closed tight and left at room temperature to secondary ferment for approximately next 24 hours. 2:30 am kitchen clean and ready to be used again '''Hackers involved β Sara, Sam, Joshua, Jessie and Frantisek''' prices of ingredients: lapsang suchong $17.92/lb; gunpowder $27.25/lb; sugar cane sugar $1.71/lb (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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