Cultured Drinks Brewing Program/Class Overview 6/10/2010

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(Created page with ' Brewing Class 6/10/2010 Frantisek gave an overview of the kombucha culture, ingredients and the brewing process. We moved to the kitchen and bottled KT-II 29/10/2010, labele…')
 
 
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'''Brewing Class 6/10/2010'''
  
Brewing Class 6/10/2010
 
  
 
Frantisek gave an overview of the kombucha culture, ingredients and the brewing process.  
 
Frantisek gave an overview of the kombucha culture, ingredients and the brewing process.  
  
We moved to the kitchen and bottled KT-II 29/10/2010, labeled as kl-6/10/10 (kombucha labsang souchong) and KT-III, labeled as kp-6/10/10 (kombucha pu-erh).
 
  
General recipe for kombucha class:  
+
We moved to the kitchen and bottled KT-II 29/10/2010, labeled as kl-6/10/10 (kombucha lapsang souchong) and KT-III, labeled as kp-6/10/10 (kombucha pu-erh).
 +
 
 +
 
 +
'''General recipe for kombucha class:'''
 +
 
 +
sugar = 6% (w/v); tea = 0.6% (w/v); start = 5% (w/v); SCOBY
  
sugar = 6% (w/v); tea = 0.6% (w/v); start = 5% (w/v)
 
  
 
Sam started to brew a new batch of Kombucha – gunpowder tea kombucha (gk – 6/10/2010)
 
Sam started to brew a new batch of Kombucha – gunpowder tea kombucha (gk – 6/10/2010)
 
 
recipe:
+
'''recipe:'''
  
 
culture volume (Vc) = 11 l
 
culture volume (Vc) = 11 l
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starter = 550 ml  
 
starter = 550 ml  
  
Event Log:
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 +
'''Event Log:'''
  
 
20:20  preparation started
 
20:20  preparation started
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21:11  mother added and covered with muslin
 
21:11  mother added and covered with muslin
 +
 
vessel labeled as GK 6/10/2010
 
vessel labeled as GK 6/10/2010
  
Cooler – C-I 6/10/2010
+
 
 +
'''Cooler – C-I 6/10/2010'''
  
 
1/2 cup of Strauss whey harvested 6/10/2010
 
1/2 cup of Strauss whey harvested 6/10/2010
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Culture volume = 3.3 l  
 
Culture volume = 3.3 l  
  
Event Log
+
 
 +
'''Event Log'''
 +
 
 
20:46 preparation started. Mixed 3 cups of warm water with 1 cup of honey
 
20:46 preparation started. Mixed 3 cups of warm water with 1 cup of honey
 +
 
20:52 water added. bring the water as high to the top of the container as possible (anaerobic drink), closed with water lock
 
20:52 water added. bring the water as high to the top of the container as possible (anaerobic drink), closed with water lock
  
Cooler - C-I 29/9/2010 tasted  
+
 
 +
'''Cooler - C-I 29/9/2010 tasted'''
 +
 
 
We tasted the cooler but it was not really sour. The cooler didn't ferment.  
 
We tasted the cooler but it was not really sour. The cooler didn't ferment.  
  
 
New batch, cold hibiscus infusion kombucha, no tea added (hk)
 
New batch, cold hibiscus infusion kombucha, no tea added (hk)
  
Recipe:
+
 
 +
'''Recipe:'''
 +
 
 
culture volume = 8.5 l
 
culture volume = 8.5 l
 +
 
6% sugar = 510 g
 
6% sugar = 510 g
 +
 
hibiscus infusion – hib. inf. 1 l + 3/8 c (50 g) + 3l + 1 c (75 g)
 
hibiscus infusion – hib. inf. 1 l + 3/8 c (50 g) + 3l + 1 c (75 g)
 +
 
starter –  412.5 ml original hibiscus starter  
 
starter –  412.5 ml original hibiscus starter  
 +
 
kt-III mother harvested today added
 
kt-III mother harvested today added
  
Bottling and Flavoring
 
  
Hibiscus Flavor
+
'''Bottling and Flavoring'''
 +
 
 +
 
 +
'''Hibiscus Flavor'''
 +
 
 
Flavoring of gunpowder base (29/9/2010) with hibiscus infusion – gk --> gkh
 
Flavoring of gunpowder base (29/9/2010) with hibiscus infusion – gk --> gkh
 +
 
hibiscus infusion II. tasting – taste 6/10, strength 6/10
 
hibiscus infusion II. tasting – taste 6/10, strength 6/10
 +
 
4.5 l of gk (29/9/2010)  combined with 1 l of hib. inf.
 
4.5 l of gk (29/9/2010)  combined with 1 l of hib. inf.
 +
 
tasting – 5/10, sweetness 5/10
 
tasting – 5/10, sweetness 5/10
 +
 
added 1/4 c of sugar dissolved in water
 
added 1/4 c of sugar dissolved in water
 +
 
taste – 6/10; sweetness 5/10
 
taste – 6/10; sweetness 5/10
 +
 
added 1/8 c of sugar
 
added 1/8 c of sugar
 +
 
taste – 6/10, sweetness 6/10
 
taste – 6/10, sweetness 6/10
  
Grape Flavor
+
 
 +
'''Grape Flavor'''
 +
 
 
Flavoring of gunpowder base (29/9/2010) with grape juice.
 
Flavoring of gunpowder base (29/9/2010) with grape juice.
 +
 
3/2 c of grape juice +1/2 c of sugar added
 
3/2 c of grape juice +1/2 c of sugar added
 +
 
tasting – taste 6/10, sweetness 6/10, bottled and labeled gkg 6/10/2010
 
tasting – taste 6/10, sweetness 6/10, bottled and labeled gkg 6/10/2010
 
   
 
   
 +
 
Gunpowder tea, pu-erh and lapsang souchong kombuchas which were started on 29/9/2010 were harvested also as plain flavors.  
 
Gunpowder tea, pu-erh and lapsang souchong kombuchas which were started on 29/9/2010 were harvested also as plain flavors.  
  
Yogurt Culture
+
 
 +
'''Yogurt Culture'''
  
 
preparation of yogurt (Frantisek's culture)
 
preparation of yogurt (Frantisek's culture)
 +
 
milk – organic whole pasteurized milk Strauss milk
 
milk – organic whole pasteurized milk Strauss milk
 +
 
2/3 c of yogurt transferred to the 1 gl glass container
 
2/3 c of yogurt transferred to the 1 gl glass container
 +
 
1.5 l of milk added
 
1.5 l of milk added
 +
 
covered, labeled – yogurt (y) 6/10/2010
 
covered, labeled – yogurt (y) 6/10/2010
  
Commercial Cooler
+
 
 +
'''Commercial Cooler'''
  
 
Tasting – Drinkwell Softers Eatwell Farm
 
Tasting – Drinkwell Softers Eatwell Farm
 +
 
taste – 6/10 sweetness 5/10
 
taste – 6/10 sweetness 5/10

Latest revision as of 07:50, 7 January 2011

Brewing Class 6/10/2010


Frantisek gave an overview of the kombucha culture, ingredients and the brewing process.


We moved to the kitchen and bottled KT-II 29/10/2010, labeled as kl-6/10/10 (kombucha lapsang souchong) and KT-III, labeled as kp-6/10/10 (kombucha pu-erh).


General recipe for kombucha class:

sugar = 6% (w/v); tea = 0.6% (w/v); start = 5% (w/v); SCOBY


Sam started to brew a new batch of Kombucha – gunpowder tea kombucha (gk – 6/10/2010)

recipe:

culture volume (Vc) = 11 l

6% sugar = 660 g

0.6 % green gun powder tea = 66 g

starter = 550 ml


Event Log:

20:20 preparation started

20:30 starting to boil the water

20:37 water boiled

20:41 gun powder tea added

20:56 hot water tea strained

20:57 sugar added

21:01 starter added

21:03 5.7 l cold water added

21:08 starter added

21:09 2.4 l cold water added to bring to Vc

21:11 mother added and covered with muslin

vessel labeled as GK 6/10/2010


Cooler – C-I 6/10/2010

1/2 cup of Strauss whey harvested 6/10/2010

1 cup of honey

Culture volume = 3.3 l


Event Log

20:46 preparation started. Mixed 3 cups of warm water with 1 cup of honey

20:52 water added. bring the water as high to the top of the container as possible (anaerobic drink), closed with water lock


Cooler - C-I 29/9/2010 tasted

We tasted the cooler but it was not really sour. The cooler didn't ferment.

New batch, cold hibiscus infusion kombucha, no tea added (hk)


Recipe:

culture volume = 8.5 l

6% sugar = 510 g

hibiscus infusion – hib. inf. 1 l + 3/8 c (50 g) + 3l + 1 c (75 g)

starter – 412.5 ml original hibiscus starter

kt-III mother harvested today added


Bottling and Flavoring


Hibiscus Flavor

Flavoring of gunpowder base (29/9/2010) with hibiscus infusion – gk --> gkh

hibiscus infusion II. tasting – taste 6/10, strength 6/10

4.5 l of gk (29/9/2010) combined with 1 l of hib. inf.

tasting – 5/10, sweetness 5/10

added 1/4 c of sugar dissolved in water

taste – 6/10; sweetness 5/10

added 1/8 c of sugar

taste – 6/10, sweetness 6/10


Grape Flavor

Flavoring of gunpowder base (29/9/2010) with grape juice.

3/2 c of grape juice +1/2 c of sugar added

tasting – taste 6/10, sweetness 6/10, bottled and labeled gkg 6/10/2010


Gunpowder tea, pu-erh and lapsang souchong kombuchas which were started on 29/9/2010 were harvested also as plain flavors.


Yogurt Culture

preparation of yogurt (Frantisek's culture)

milk – organic whole pasteurized milk Strauss milk

2/3 c of yogurt transferred to the 1 gl glass container

1.5 l of milk added

covered, labeled – yogurt (y) 6/10/2010


Commercial Cooler

Tasting – Drinkwell Softers Eatwell Farm

taste – 6/10 sweetness 5/10

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