Cultured Drinks Brewing Program/Class Overview 5/11/2010

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=Brewing Class Notes 5/11/2010=
 
=Brewing Class Notes 5/11/2010=
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[[File:Robert_bottling_fa05112010.jpg|300px]]
  
 
==kombucha (white tea)==
 
==kombucha (white tea)==
  
recipe: sugar = 6% (w/v); tea = 0.6% (w/v); starter (kombucha liquid) = 5% (v/v); SCOBY; Vc (culture volume) = wk-I (white kombucha I.) = 8.5 l; wk-II. (white kombucha II.) = 14.5 l
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* recipe: sugar = 6% (w/v); tea = 0.6% (w/v); starter (kombucha liquid) = 5% (v/v); SCOBY; Vc (culture volume) = wk-I (white kombucha I.) = 8.5 l; wk-II. (white kombucha II.) = 14.5 l
  
 
* Preparation log
 
* Preparation log
 +
 
- batch prepared as one (Vc = 23 l)
 
- batch prepared as one (Vc = 23 l)
 +
 
sugar = 1380 g; tea (white) = 138 g; starter (green tea gunpowder kombucha) = 1150 ml
 
sugar = 1380 g; tea (white) = 138 g; starter (green tea gunpowder kombucha) = 1150 ml
 +
  
 
18:00 - 19:20  cleaning the kitchen
 
18:00 - 19:20  cleaning the kitchen
 +
 
19:40  started to prepare the batch
 
19:40  started to prepare the batch
 +
 
19:53  sugar and tea wighted
 
19:53  sugar and tea wighted
 +
 
20:12  tea added (water adjusted to +- 190F)
 
20:12  tea added (water adjusted to +- 190F)
20:23  tea strained
+
 
      sugar added
+
20:23  tea strained, sugar added
 +
 
 
20:41  starter added
 
20:41  starter added
 +
 
21:02  kombucha batch done and labeled
 
21:02  kombucha batch done and labeled
  
 
21:22  kh (hibiscus kombucha) 27/10/2010
 
21:22  kh (hibiscus kombucha) 27/10/2010
 +
 
tasting - taste 6/10, sweetness 5/10
 
tasting - taste 6/10, sweetness 5/10
      1/2 c of sugar added (dissolved in 1 c of hot water)
+
 
 +
1/2 c of sugar added (dissolved in 1 c of hot water)
 +
 
 
tasting - taste 6/10, sweetness 6/10, ready to be bottled
 
tasting - taste 6/10, sweetness 6/10, ready to be bottled
  
 +
[[File:Bottling_bottles_lines_fa05112010.jpg|300px]]
 +
[[File:Laura_bottling_fa05112010.jpg|300px]]
  
 
==honey cooler==
 
==honey cooler==
  
recipe: honey = 10% (w/v); inoculum (yogurt) = 5% (v/v)
+
* recipe: honey = 10% (w/v); inoculum (yogurt) = 5% (v/v)
  
 
* preparation log
 
* preparation log
 +
  
 
honey measured and dissolved in approximately 1 l of hot water
 
honey measured and dissolved in approximately 1 l of hot water
 +
 
cocktail diluted with approximately 2 l of cold water and transfered to the glass fermentation vessel
 
cocktail diluted with approximately 2 l of cold water and transfered to the glass fermentation vessel
 +
 
yogurt added
 
yogurt added
 +
 
volume brought to Vc
 
volume brought to Vc
 +
 
water lock installed and vessel labeled as C-I. 5/11/2010 (honey cooler)
 
water lock installed and vessel labeled as C-I. 5/11/2010 (honey cooler)
 +
  
 
hibiscus kombucha bottled (8.3 l; 20 beer bottles for Noisebridge fridge)
 
hibiscus kombucha bottled (8.3 l; 20 beer bottles for Noisebridge fridge)
 +
 
honey cooler bottled (3.7 l; 6 pint bottles for Noisebridge)
 
honey cooler bottled (3.7 l; 6 pint bottles for Noisebridge)
 +
  
 
Thanks a lot to Laura and Robert for their help, it was a really nice class!
 
Thanks a lot to Laura and Robert for their help, it was a really nice class!

Latest revision as of 09:44, 6 November 2010

[edit] Brewing Class Notes 5/11/2010

Robert bottling fa05112010.jpg

[edit] kombucha (white tea)

  • recipe: sugar = 6% (w/v); tea = 0.6% (w/v); starter (kombucha liquid) = 5% (v/v); SCOBY; Vc (culture volume) = wk-I (white kombucha I.) = 8.5 l; wk-II. (white kombucha II.) = 14.5 l
  • Preparation log

- batch prepared as one (Vc = 23 l)

sugar = 1380 g; tea (white) = 138 g; starter (green tea gunpowder kombucha) = 1150 ml


18:00 - 19:20 cleaning the kitchen

19:40 started to prepare the batch

19:53 sugar and tea wighted

20:12 tea added (water adjusted to +- 190F)

20:23 tea strained, sugar added

20:41 starter added

21:02 kombucha batch done and labeled

21:22 kh (hibiscus kombucha) 27/10/2010

tasting - taste 6/10, sweetness 5/10

1/2 c of sugar added (dissolved in 1 c of hot water)

tasting - taste 6/10, sweetness 6/10, ready to be bottled

Bottling bottles lines fa05112010.jpg Laura bottling fa05112010.jpg

[edit] honey cooler

  • recipe: honey = 10% (w/v); inoculum (yogurt) = 5% (v/v)
  • preparation log


honey measured and dissolved in approximately 1 l of hot water

cocktail diluted with approximately 2 l of cold water and transfered to the glass fermentation vessel

yogurt added

volume brought to Vc

water lock installed and vessel labeled as C-I. 5/11/2010 (honey cooler)


hibiscus kombucha bottled (8.3 l; 20 beer bottles for Noisebridge fridge)

honey cooler bottled (3.7 l; 6 pint bottles for Noisebridge)


Thanks a lot to Laura and Robert for their help, it was a really nice class!

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