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

From Noisebridge
Revision as of 19:24, 5 November 2010 by Algoldor (talk | contribs)
Jump to navigation Jump to search
The printable version is no longer supported and may have rendering errors. Please update your browser bookmarks and please use the default browser print function instead.

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); 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