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