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

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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).  
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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:'''  
 
'''General recipe for kombucha class:'''  
  
sugar = 6% (w/v); tea = 0.6% (w/v); start = 5% (w/v)
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sugar = 6% (w/v); tea = 0.6% (w/v); start = 5% (w/v); SCOBY
  
  

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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