Editing Cultured Drinks Brewing Program/Class Overview 29/9/2010
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Latest revision | Your text | ||
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23:12 brought up close to the Vc by adding tap water | 23:12 brought up close to the Vc by adding tap water | ||
starter added, Lapsang souchong = 150 ml KT-V (22/9/2010) | starter added, Lapsang souchong = 150 ml KT-V (22/9/2010) | ||
brought to the final volume, SCOBY added | brought to the final volume, SCOBY added | ||
vessel covered with muslin, labeled KT-IV. (29/9/2010) and transfered to the Tastebridge corner | vessel covered with muslin, labeled KT-IV. (29/9/2010) and transfered to the Tastebridge corner | ||
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tasting - taste 5/10, sweetness 5/10, should be a bit sweeter, around 400 ml of honey should be added within few days | tasting - taste 5/10, sweetness 5/10, should be a bit sweeter, around 400 ml of honey should be added within few days | ||
- system closed with water lock system, labeled C-I. 29/9/2010 and transfered to the Tastebridge fermentation station | - system closed with water lock system, labeled C-I. 29/9/2010 and transfered to the Tastebridge fermentation station | ||