Cultured Drinks Brewing Program/Class Overview 29/9/2010

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Brewing Course - Class III. 28/9/2010
+
'''Brewing Course - Class III. 28/9/2010'''
 +
'''
  
 
+
Theoretical introduction in to the cultured drinks:'''
Theoretical introduction in to the cultured drinks:
+
  
 
origin of major cultured drinks, advantages and disadvantages of cultured drinks, procaryotes and eukaryotes (similarities, differences), growing cycle, growing curve, aerobic and anaerobic fermentation, kombucha in detail: SCOBY, growing media, standard culture period, metabolism byproducts  
 
origin of major cultured drinks, advantages and disadvantages of cultured drinks, procaryotes and eukaryotes (similarities, differences), growing cycle, growing curve, aerobic and anaerobic fermentation, kombucha in detail: SCOBY, growing media, standard culture period, metabolism byproducts  
 
+
'''
Tasting of kombucha batches brewed two weeks and week ago:
+
Tasting of kombucha batches brewed two weeks and week ago:'''
  
 
KT-I (22/9/2010) - taste 6/10, sweetness 5/10
 
KT-I (22/9/2010) - taste 6/10, sweetness 5/10
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KT-VI (22/9/2010) - taste 6/10, sweetness 6/10
 
KT-VI (22/9/2010) - taste 6/10, sweetness 6/10
  
 
+
'''
Goals of this class:
+
Goals of this class:'''
  
 
- summarization of the recipe in to the scientific, international format
 
- summarization of the recipe in to the scientific, international format
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Basic recepy for the class:
+
'''Basic recepy for the class:'''
  
 
standard recipe developed on 15/9/2010:
 
standard recipe developed on 15/9/2010:
  
 
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
 +
'''
  
 
+
Transfered in to the international standard:'''
Transfered in to the international standard:
+
  
 
sugar amount = 6.24%(w/v); tea amount = 0.57%(w/v); starter volume = 5%(w/v)
 
sugar amount = 6.24%(w/v); tea amount = 0.57%(w/v); starter volume = 5%(w/v)
  
  
Cultures to be brewed during the class:
+
'''Cultures to be brewed during the class:'''
  
 
KT-I Gunpowder tea (1), Vc=18.9 l; wt (tea)=107.73 g; ws (sugar)=1179.36 g; Vs (starter volume)=945 ml     
 
KT-I Gunpowder tea (1), Vc=18.9 l; wt (tea)=107.73 g; ws (sugar)=1179.36 g; Vs (starter volume)=945 ml     
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Working notes:
+
'''Working notes:'''
  
  
  
KT-I (29/9/2010) (prepared by Sam)
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'''KT-I (29/9/2010) (prepared by Sam)'''
  
  
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21:12 added mother from KT-II. 29/9/2010, covered with muslin, labeled KT-I (29/9/2010) and transfered in to the Tastebridge corner
 
21:12 added mother from KT-II. 29/9/2010, covered with muslin, labeled KT-I (29/9/2010) and transfered in to the Tastebridge corner
  
 
+
'''
KT-II (29/9/2010) (prepared by Mary and Frantisek)
+
KT-II (29/9/2010) (prepared by Mary and František)'''
  
 
20:33 started to boil the water
 
20:33 started to boil the water
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KT-III. (29/9/2010) (prepared by Emily)
+
'''KT-III. (29/9/2010) (prepared by Emily)'''
  
 
20:30 caramelized sugar by heating all the sugar and 100 ml of water until water boiled off, sugar changed color, and when sugar was dropped into a glass of cold water, it formed a soft ball (see pictures)
 
20:30 caramelized sugar by heating all the sugar and 100 ml of water until water boiled off, sugar changed color, and when sugar was dropped into a glass of cold water, it formed a soft ball (see pictures)
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KT-IV. (29/9/2010)
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'''KT-IV. (29/9/2010)'''
  
 
21:10 mate added to the just boiled water
 
21:10 mate added to the just boiled water
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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  
  
  
Flavoring
+
'''Flavoring'''
  
 
base - KT-I + KT-II. (22/9/2010) mixed and pured in 5x 3.78 l (1 gl) plastic containers
 
base - KT-I + KT-II. (22/9/2010) mixed and pured in 5x 3.78 l (1 gl) plastic containers
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green kombucha prune (gkp)
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'''green kombucha prune (gkp)'''
  
 
3000 ml of base in each container (3x)
 
3000 ml of base in each container (3x)
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green kombucha ginger-lemon (gkgl)
+
'''green kombucha ginger-lemon (gkgl)'''
  
 
3000 ml of base in each container (2x)
 
3000 ml of base in each container (2x)
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Whey based honey drink
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'''Whey based honey drink'''
  
  
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Vc (culture volume) = ??? has to be measured/counted
 
Vc (culture volume) = ??? has to be measured/counted
  
Preparation:
+
 
 +
'''Preparation:'''
  
 
- 900 ml of honey partially dissolved in 8 l of lukewarm water and added to the fermentation vessel
 
- 900 ml of honey partially dissolved in 8 l of lukewarm water and added to the fermentation vessel
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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 and left to ferment at uncontrolled room temperature
  
  
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Hackers involved: Mary, Emily, Jessie, Sam and Frantisek  
+
'''Hackers involved: Mary, Emily, Jessie, Sam and Frantisek'''
  
  
Notes:
+
'''Notes:'''
  
 
(1) Gunpowder tea, green tea, Rainbow Community Cooperative, SF
 
(1) Gunpowder tea, green tea, Rainbow Community Cooperative, SF

Latest revision as of 15:25, 30 September 2010

Brewing Course - Class III. 28/9/2010

Theoretical introduction in to the cultured drinks:

origin of major cultured drinks, advantages and disadvantages of cultured drinks, procaryotes and eukaryotes (similarities, differences), growing cycle, growing curve, aerobic and anaerobic fermentation, kombucha in detail: SCOBY, growing media, standard culture period, metabolism byproducts Tasting of kombucha batches brewed two weeks and week ago:

KT-I (22/9/2010) - taste 6/10, sweetness 5/10

KT-V (22/9/2010) - taste 7/10, sweetness 6/10

KT-VI (22/9/2010) - taste 6/10, sweetness 6/10

Goals of this class:

- summarization of the recipe in to the scientific, international format

- tasting and subsequent production of the new batches of favorite kombucha drink

- experimenting with new flavors, secondary fermentation

- preparation of the drink for the next class - honey cooler


Basic recepy for the class:

standard recipe developed on 15/9/2010:

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

Transfered in to the international standard:

sugar amount = 6.24%(w/v); tea amount = 0.57%(w/v); starter volume = 5%(w/v)


Cultures to be brewed during the class:

KT-I Gunpowder tea (1), Vc=18.9 l; wt (tea)=107.73 g; ws (sugar)=1179.36 g; Vs (starter volume)=945 ml

KT-II. Lapsang souchong (2), Vc=11 l; wt=62.7 g; ws=686 g; Vs=550 ml

KT-III. Pu-erh (3), Vc=8.5 l; wt=48.5 g; ws=530 g; Vs=425 ml

KT-IV. yerba mate (4), Vc=3.78 l; wt=21.55 g; ws=235.87 g; Vs=150 ml ===> Vc=3.3 l, solution more concentrated than the recipe asks for!


Working notes:


KT-I (29/9/2010) (prepared by Sam)


20:38 started boiling

20:45 strained tea in 3.9 l, solution was too hot, 1 l of cold tap water added

21:04 diluted

21:12 added 0.945 l of starter KT-I+KT-II. 29/9/2010

taste - very sweet, strong tea taste, not too bitter

21:12 added mother from KT-II. 29/9/2010, covered with muslin, labeled KT-I (29/9/2010) and transfered in to the Tastebridge corner

KT-II (29/9/2010) (prepared by Mary and František)

20:33 started to boil the water

20:45 tea added

21:03 tea strained; sugar (6) added 686 g and stirred until dissolved, added 6.5 l of water

working volume = 9 l

425 ml of starter added

volume brought to 11 l by adding water, mother added, vessel labeled KT-II. 29/9/2010 and moved to "Tastebridge corner"


KT-III. (29/9/2010) (prepared by Emily)

20:30 caramelized sugar by heating all the sugar and 100 ml of water until water boiled off, sugar changed color, and when sugar was dropped into a glass of cold water, it formed a soft ball (see pictures)


– Meanwhile – Boiled 1.5 L water


20:43 added tea to the water as soon as it boiled

21:00 strained tea and added caramelized sugar

21:10 added 6 l of cold water

21:15 added starter (KT-VI 22/9/2010)

21:25 added mother (KT-I 22/9/2010)

21:30 KT-III. 29/9/2010 vessel covered with muslin, labeled KT-III. (29/9/2010) and transfered to the Tastebridge corner


KT-IV. (29/9/2010)

21:10 mate added to the just boiled water

21:33 straining of mate

22:45 sugar dissolved

23:12 brought up close to the Vc by adding tap water

starter added, Lapsang souchong = 150 ml KT-V (22/9/2010)

brought to the final volume, SCOBY added

vessel covered with muslin, labeled KT-IV. (29/9/2010) and transfered to the Tastebridge corner


Flavoring

base - KT-I + KT-II. (22/9/2010) mixed and pured in 5x 3.78 l (1 gl) plastic containers

prune flavor - Knudsen prune juice (6)

ginger-lemon flavor

ginger infusion - made from 525 g of freshly graded ginger infused with 2 l of H2O at 10:10 29/9/2010 and let infused until 23:00 at 31C, total volume when finally strained 2100 ml

lemon flavor - lemon juice from concentrate (7)


tasting (prune juice) - taste 6/10, sweetness 6/10, the flavor is very specific

tasting (ginger infusion) - strength 7/10, has a good tail

tasting (lemon juice) - strength 6/10, taste 6/10, nice lemony taste


green kombucha prune (gkp)

3000 ml of base in each container (3x)

313 ml of prune Knudsen juice added to each

tasting - taste 6/10, sweetness 6/10, not exactly my taste

battles toped up with the base, closed and left secondary ferment at room t in Tastebridge corner


green kombucha ginger-lemon (gkgl)

3000 ml of base in each container (2x)

236.6 ml of ginger infusion added per container

118.3 ml of lemon juice added per container

tasting - taste 6/10, sweetness 6/10, nice taste, it has a light ginger tail

battles toped up with the base, closed and left secondary ferment at room t in Tastebridge corner


Whey based honey drink


life culture - mixture of kefir and yogurt wheys

wild flower honey (8)

H2O

water lock (anaerobic fermentation)

big glass container with narrow neck

Vc (culture volume) = ??? has to be measured/counted


Preparation:

- 900 ml of honey partially dissolved in 8 l of lukewarm water and added to the fermentation vessel

- hibiscus infusion strained and added (152.6 ml of dried hibiscus infused in 1 l of lukewarm water at 10:20 29/9/2010 and let to infuse at 31C until 23:30 29/9/2010)

- 1628 ml of fresh ginger infusion added

- approximately 8 l of lukewarm water added

- 946.4 ml of whey mixture added

- vessel toped up with lukewarm water, approximately 50 ml of space left

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 and left to ferment at uncontrolled room temperature


1:20 kitchen and Tastebridge station clean


Hackers involved: Mary, Emily, Jessie, Sam and Frantisek


Notes:

(1) Gunpowder tea, green tea, Rainbow Community Cooperative, SF

(2) Lapsang souchong, black tea, Rinbow Community Cooperative, SF

(3) Pu-erh, black tea, Rainbow Community Cooperative, SF

(4) Yerba Mate, produced by Rosamonte in Argentina

(5) Sugar Cane Sugar - Evaporated Cane Juice, Wholesome Sweeteners, Certified Organic Sugar, Net. Wt. 11.34 kg

(6) Prune Juice from concentrate, made by Knudsen

(7) lemon juice from concentrate, El Mexicano Brand, Marquez Brothers

(8) local wild flower honey from Rainbow Community Cooperative, SF

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