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Honey Cooler drink manual - short workshop form
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= Manual for honey cooler drink preparation = * culture volume Vc = 5 l == active culture == *whey (1% (v/v)) = 50 ml or *yoghurt (1% (v/v)) = 50 ml or *honey cooler (2% (v/v)) = 100 ml == ingredients == * honey (10% (v/v)) = 500 ml == optional == 1 tea spoon of sea salt == equipment == * 5 l culture container (glass, narrow, sealable mouth) * 4 l bowl/pot * cheese cloth or muslin * measuring vessel (250 ml; 1 l) * spoon * funnel == Working manual == - prepare a bowl or pot and transfer the honey in to it - add around 1 l of warm water (less than 60°C) and dissolve the honey - add around 2 l of cold water and stir the mix well - check the temperature, when lukewarm (less than 30°C) transfer to the fermentation vessel though the funnel - add 50 ml of the active culture and salt if you like - bring to the final volume (Vc = 5 l) with cold water - seal the bottle by a water lock or lid and let to ferment anaerobically (sealed, not open to the air) at room temperature (25-30°C) out of direct sun for 4-6 days (if lid is used release the pressure every day!) - start to taste after three days and look for bubbles confirming active fermentation - once tastes fermented and to your liking - add flavouring agent if you like / - if you prefer still drink transfer the liquid to the sealable bottles and move to the cold / - if you like fizzy drinks add some extra honey (or another sugar source) so the sweetness is a bit higher than you like - transfer to the sealable bottles and close well - let to secondary ferment in now sealed bottles at room temperature for 1-2 days (good tip - bottle at least to one plastic bottle so you can easily touch and observe the pressure in the container) - transfer to the fridge - let the flavours combine for week or so - drink is usually best after 2-4 weeks stored at cold
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