Honey Cooler drink manual - short workshop form

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(Created page with '= Manual for honey cooler drink preparation = * culture volume Vc = 5 l == active culture == *whey (5% (v/v)) = 250 ml or *yoghurt (5% (v/v)) = 250 ml or *honey cooler (5% (…')
 
 
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== active culture ==  
 
== active culture ==  
*whey (5% (v/v)) = 250 ml
+
*whey (1% (v/v)) = 50 ml
 
or  
 
or  
*yoghurt (5% (v/v)) = 250 ml
+
*yoghurt (1% (v/v)) = 50 ml
 
or  
 
or  
*honey cooler (5% (v/v)) = 250 ml
+
*honey cooler (2% (v/v)) = 100 ml
  
 
== ingredients ==
 
== ingredients ==
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== optional ==  
 
== optional ==  
1 tea spoon of see salt
+
1 tea spoon of sea salt
  
 
== equipment ==
 
== equipment ==
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- prepare a bowl or pot and transfer the honey in to it
 
- prepare a bowl or pot and transfer the honey in to it
  
- add around 1 l of warm water (less than 60C) and dissolve the honey
+
- 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 mixture well  
+
- 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
 
- check the temperature, when lukewarm (less than 30°C) transfer to the fermentation vessel though the funnel
  
- add 250 ml of the active culture and salt if you like  
+
- add 50 ml of the active culture and salt if you like  
  
 
- bring to the final volume (Vc = 5 l) with cold water  
 
- bring to the final volume (Vc = 5 l) with cold water  
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/ - if you prefer still drink transfer the liquid to the sealable bottles and move to the cold
 
/ - 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 sugar sugar or honey so the sweetness is a bit higher than you like
+
/ - 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
 
- transfer to the sealable bottles and close well
  
- let to secondary ferment in now sealed bottles at room temperature for 1-2 days
+
- 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
 
- transfer to the fridge

Latest revision as of 23:37, 9 April 2013

Contents

[edit] Manual for honey cooler drink preparation

  • culture volume Vc = 5 l

[edit] active culture

  • whey (1% (v/v)) = 50 ml

or

  • yoghurt (1% (v/v)) = 50 ml

or

  • honey cooler (2% (v/v)) = 100 ml

[edit] ingredients

  • honey (10% (v/v)) = 500 ml

[edit] optional

1 tea spoon of sea salt

[edit] 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

[edit] 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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