Cultured Drinks Brewing Program/Class Overview 27/10/2010
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Class Overview 27/10/2010
- preparation of new batch of hibiscus kombucha
- harvest and preparation of honey cooler
Hibiscus Kombucha
- recipe: culture volume (Vc) = 8.5 l; sugar 6% (w/v)(510 g); hibiscus 0.6% (w/v) (51 g); starter 5% (v/v) (425 g); SCOBY; water
Working procedure
- bring to boil 3 l of water
- remove from heat and add the hibiscus
- steep at least 10-15 min
- strain the infusion
- add the sugar and mix well to dissolve
- add water to the mixture to fill 80% of Vc
- add the starter
- fill up to the final Vc with water
- taste and note to the log
- transfer the SCOBY on to the mixture with the youngest layer facing up
- cover with muslin cloth and tie with string
- label the container, in this case "hibiscus kombucha 27/10/2010"
Honey Cooler
- recipe: culture volume (Vc) - 3.785 l; honey 10% (w/v) (378 g); whey 3.1% (w/v) (118.29 ml); water
Working procedure
- measure honey
- transfer in to the pot and add hot water and dissolve well
- add cold water up to 80% of Vc
- transfer to the fermentation vessel
- add the whey
- fill to the Vc
- taste and note to the log
- seal with water lock
- label the container, in this case "honey cooler 27/10/2010"
Another class done, it was great with lots of delicious food brought by friends. Special thanks to TJ.