https://www.noisebridge.net/index.php?title=Cultured_Drinks_Brewing_Program/Class_Overview_08/12/2010&feed=atom&action=historyCultured Drinks Brewing Program/Class Overview 08/12/2010 - Revision history2024-03-29T12:16:33ZRevision history for this page on the wikiMediaWiki 1.39.4https://www.noisebridge.net/index.php?title=Cultured_Drinks_Brewing_Program/Class_Overview_08/12/2010&diff=14933&oldid=prevTeeTrizZz: Created page with '--------------------------------------- --> 2010 December, 8th - Start: 7pm <-- --------------------------------------- >> STATISTICS << White Tea Kombucha [after 1. fermenta…'2010-12-09T08:03:18Z<p>Created page with '--------------------------------------- --> 2010 December, 8th - Start: 7pm <-- --------------------------------------- >> STATISTICS << White Tea Kombucha [after 1. fermenta…'</p>
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>> STATISTICS <<<br />
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White Tea Kombucha [after 1. fermentation]<br />
- Temperature 67° Fahrenheit<br />
- Specific Gravity 1020 -> added 1 cup of sugar -> 1022<br />
- Potential Alcohol 2.75%<br />
- Balling 5.50%<br />
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Gunpowder Kombucha [before fermentation]<br />
- Specific Gravity 1026<br />
- Potential Alcohol 3.50%<br />
- Sugar 7.00%<br />
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Earl Gray Kombucha [before fermentation]<br />
- Specific Gravity 1027<br />
- Potential Alcohol 3.75%<br />
- Sugar 7.25%<br />
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>> WHO TOOK PART <<<br />
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Miloh, Rikke, Fabian, Alan, Frantisek<br />
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>> WHAT WE DID <<<br />
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> Miloh cleaned a lot of bottles in the morning; He presumes that they should last for some weeks;<br />
> We sanitized everything before starting with the brewing class; We should do that every time;<br />
<br />
> We tasted last week's batch of white tea Kombucha;<br />
> Fabian suggested to add sugar; He added .5 cups of sugar solved in 1 cup of water;<br />
> Miloh and Rikke bottled last week's batch of white tea Kombucha; <br />
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> Fabian and Rikke cleaned the Kombucha mothers; according to the internet they should be white/pinky;<br />
> Frantisek thinks we shouldn't do that based on his experiences;<br />
> Fabian put the tiny Kombucha mothers into an extra glass with white vinegar (for cleaning and growing);<br />
> He threw away all the old brown skin which didn't look very healthy;<br />
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> Alan brought a microscope to check the Kombucha's structure;<br />
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> Rikke brought two pots with 4 liters of water to boil and added 96g Earl Gray and Gunpowder;<br />
> She waited a bit too long (bitterness) and suggests to use a kitchen timer next time;<br />
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> She and Alan strained it and added 960g of sugar and 800g of starter;<br />
> They added more water for a total amount of 16 liters in each pot;<br />
> They added the Kombucha mothers to the pots, closed them and labeled them;<br />
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> Fabian used his new hydrometer to check for the specific gravity (results above);<br />
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> We tasted the honey cooler; Frantisek says it could be way more fuzzy;<br />
> We are going to taste it again tomorrow or the day after tomorrow;<br />
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>> WHAT WE NEED SOON <<<br />
<br />
> new acrylic tube: Rikke broke one of the tubes for the bottle-filler;<br />
> big glass pots (~ 20 liters / 5 gallons): the acid liquid probably affects the plastic pots;<br />
> test tubes: we need some to use the hydrometer and for other analyses of our liquids;<br />
> sanitizer: We are working with food which means we should care about hygiene;<br />
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--> End of Brewing Class at 11pm <--<br />
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