Cultured Drinks Brewing Program/Class Overview 08/12/2010

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--> 2010 December, 8th - Start: 7pm <--


White Tea Kombucha [after 1. fermentation] - Temperature 67° Fahrenheit - Specific Gravity 1020 -> added 1 cup of sugar -> 1022 - Potential Alcohol 2.75% - Balling 5.50%

Gunpowder Kombucha [before fermentation] - Specific Gravity 1026 - Potential Alcohol 3.50% - Sugar 7.00%

Earl Gray Kombucha [before fermentation] - Specific Gravity 1027 - Potential Alcohol 3.75% - Sugar 7.25%


Miloh, Rikke, Fabian, Alan, Frantisek


> Miloh cleaned a lot of bottles in the morning; He presumes that they should last for some weeks; > We sanitized everything before starting with the brewing class; We should do that every time;

> We tasted last week's batch of white tea Kombucha; > Fabian suggested to add sugar; He added .5 cups of sugar solved in 1 cup of water; > Miloh and Rikke bottled last week's batch of white tea Kombucha;

> Fabian and Rikke cleaned the Kombucha mothers; according to the internet they should be white/pinky; > Frantisek thinks we shouldn't do that based on his experiences; > Fabian put the tiny Kombucha mothers into an extra glass with white vinegar (for cleaning and growing); > He threw away all the old brown skin which didn't look very healthy;

> Alan brought a microscope to check the Kombucha's structure;

> Rikke brought two pots with 4 liters of water to boil and added 96g Earl Gray and Gunpowder; > She waited a bit too long (bitterness) and suggests to use a kitchen timer next time;

> She and Alan strained it and added 960g of sugar and 800g of starter; > They added more water for a total amount of 16 liters in each pot; > They added the Kombucha mothers to the pots, closed them and labeled them;

> Fabian used his new hydrometer to check for the specific gravity (results above);

> We tasted the honey cooler; Frantisek says it could be way more fuzzy; > We are going to taste it again tomorrow or the day after tomorrow;


> new acrylic tube: Rikke broke one of the tubes for the bottle-filler; > big glass pots (~ 20 liters / 5 gallons): the acid liquid probably affects the plastic pots; > test tubes: we need some to use the hydrometer and for other analyses of our liquids; > sanitizer: We are working with food which means we should care about hygiene;

--> End of Brewing Class at 11pm <--