Honey Cooler drink manual - short workshop form: Difference between revisions
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== active culture == | == active culture == | ||
*whey ( | *whey (1% (v/v)) = 50 ml | ||
or | or | ||
*yoghurt ( | *yoghurt (1% (v/v)) = 50 ml | ||
or | or | ||
*honey cooler ( | *honey cooler (2% (v/v)) = 100 ml | ||
== ingredients == | == ingredients == | ||
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== optional == | == optional == | ||
1 tea spoon of | 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 | - 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 | - 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 | - 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 | / - 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
Manual for honey cooler drink preparation[edit]
- culture volume Vc = 5 l
active culture[edit]
- whey (1% (v/v)) = 50 ml
or
- yoghurt (1% (v/v)) = 50 ml
or
- honey cooler (2% (v/v)) = 100 ml
ingredients[edit]
- honey (10% (v/v)) = 500 ml
optional[edit]
1 tea spoon of sea salt
equipment[edit]
- 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[edit]
- 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