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

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Brewing Class Notes 5/11/2010

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


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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