Cultured Drinks Brewing Program/Class Overview 6/10/2010: Difference between revisions
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'''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). | 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: | |||
'''General recipe for kombucha class:''' | |||
sugar = 6% (w/v); tea = 0.6% (w/v); start = 5% (w/v) | 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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Event Log: | '''Event Log:''' | ||
20:20 preparation started | 20:20 preparation started | ||
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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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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 | ||
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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. | ||
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Recipe: | '''Recipe:''' | ||
culture volume = 8.5 l | culture volume = 8.5 l | ||
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Bottling and Flavoring | '''Bottling and Flavoring''' | ||
Hibiscus Flavor | '''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 | ||
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Grape Flavor | '''Grape Flavor''' | ||
Flavoring of gunpowder base (29/9/2010) with grape juice. | Flavoring of gunpowder base (29/9/2010) with grape juice. | ||
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Yogurt Culture | '''Yogurt Culture''' | ||
preparation of yogurt (Frantisek's culture) | preparation of yogurt (Frantisek's culture) | ||
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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 | ||
Revision as of 02:15, 7 October 2010
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 labsang 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)
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