Honey Cooler drink manual - short workshop form
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