Cultured Drinks Brewing Program/Class Overview 15/9/2010: Difference between revisions
(Created page with 'Brewing Course – Class - I. 15/9/2010 - theoretical introduction into kombucha culturing: SCOBY; growing media components (sugar, tea, starter, water); aerobic fermentation; …') |
m (moved Class Overview 15/9/2010 to Cultured Drinks Brewing Program/Class Overview 15/9/2010: wiki is not a big truck) |
||
| (4 intermediate revisions by one other user not shown) | |||
| Line 1: | Line 1: | ||
Brewing Course – Class - I. 15/9/2010 | '''Brewing Course – Class - I. 15/9/2010''' | ||
'''theoretical introduction into kombucha culturing''' | |||
SCOBY; growing media components (sugar, tea, starter, water); aerobic fermentation; harvesting; flavoring; bottling; secondary fermentation | SCOBY; growing media components (sugar, tea, starter, water); aerobic fermentation; harvesting; flavoring; bottling; secondary fermentation | ||
'''recipe preparation''' | |||
Vc (culture volume) = 10 l; sugar amount = 0.8 l; tea amount = 57 g; starter volume = 0.5 l | Vc (culture volume) = 10 l; sugar amount = 0.8 l; tea amount = 57 g; starter volume = 0.5 l | ||
goals | '''design of experiment''' | ||
'''goals''' | |||
production of good tasting kombucha probiotic beverage | production of good tasting kombucha probiotic beverage | ||
interbreeding of various kombucha SCOBYs | interbreeding of various kombucha SCOBYs | ||
determination of the effect of culture volume on the taste of the beverage | determination of the effect of culture volume on the taste of the beverage | ||
materials and methods | |||
'''materials and methods''' | |||
sugar (1) | sugar (1) | ||
green tea - gunpowder (2) | green tea - gunpowder (2) | ||
starting culture - gunpowder kombucha batch | starting culture - gunpowder kombucha batch | ||
SCOBY - mix of several SCOBYs (3) | SCOBY - mix of several SCOBYs (3) | ||
water - tap water | water - tap water | ||
experimental procedure | |||
'''experimental procedure''' | |||
- determination of culture volume and starter volume for culture vessels based on volume ratios: | - determination of culture volume and starter volume for culture vessels based on volume ratios: | ||
KT-I. Vc = 8.5 l; starter culture V = 0.43 l | KT-I. Vc = 8.5 l; starter culture V = 0.43 l | ||
KT-II. Vc = 8.1 l; starter culture V = 0.4 l | KT-II. Vc = 8.1 l; starter culture V = 0.4 l | ||
KT-III. Vc = 3.3 l; starter culture V = 0.15 l | KT-III. Vc = 3.3 l; starter culture V = 0.15 l | ||
Vc(total) = 19.89 l | Vc(total) = 19.89 l | ||
rounded up total Vc = 20 l; sugar amount = 1.6 l; tea amount = 114 g; starter cultured added by vessel | rounded up total Vc = 20 l; sugar amount = 1.6 l; tea amount = 114 g; starter cultured added by vessel | ||
| Line 36: | Line 57: | ||
- 5 l of tap water brought to boil in stainless steel pot | - 5 l of tap water brought to boil in stainless steel pot | ||
- flame switched off when boiling point reached | - flame switched off when boiling point reached | ||
- 0.5 l of room temperature water added to cool the solution to approximately 90°C | - 0.5 l of room temperature water added to cool the solution to approximately 90°C | ||
- 114 g of gunpowder tea added and stirred, vessel covered with lid and left to steep for 17 min | - 114 g of gunpowder tea added and stirred, vessel covered with lid and left to steep for 17 min | ||
- tea strained | - tea strained | ||
- 1.6 l of sugar added and stirred until dissolved | - 1.6 l of sugar added and stirred until dissolved | ||
tasting - taste 6/10; sweetness 7/10; strong gunpowder tea taste | tasting - taste 6/10; sweetness 7/10; strong gunpowder tea taste | ||
- 11.39 l water at room temp added | - 11.39 l water at room temp added | ||
tasting - taste 5/10; sweetness 6/10 | tasting - taste 5/10; sweetness 6/10 | ||
- temperature of the medium around 30°C | - temperature of the medium around 30°C | ||
- 2 l of water at room temp added | - 2 l of water at room temp added | ||
- medium divided in to the fermentation vessels based on volume ratio | - medium divided in to the fermentation vessels based on volume ratio | ||
- water added to bring volume to culture volume in all vessels | - water added to bring volume to culture volume in all vessels | ||
- starter culture added based on volume ratio | - starter culture added based on volume ratio | ||
- kombucha SCOBYs added: | - kombucha SCOBYs added: | ||
KT-I. - half hibiscus and half black tea SCOBY | KT-I. - half hibiscus and half black tea SCOBY | ||
KT-II. - half hibiscus and half black tea SCOBY | KT-II. - half hibiscus and half black tea SCOBY | ||
KT-III. - black and hibiscus SCOBYs blended 1:1 together in blender in growing medium | KT-III. - black and hibiscus SCOBYs blended 1:1 together in blender in growing medium | ||
- culture vessels covered with muslin cloth and tightened by a wire | - culture vessels covered with muslin cloth and tightened by a wire | ||
- cultures transfered to the Tastebridge area (4) and left to ferment at room temperature | - cultures transfered to the Tastebridge area (4) and left to ferment at room temperature | ||
- harvest of the cultures estimated within 6-8 days | - harvest of the cultures estimated within 6-8 days | ||
(1) Sugar Cane Sugar - Evaporated Cane Juice, Wholesome Sweeteners, Certified Organic Sugar, Net. Wt. 11.34 kg | (1) Sugar Cane Sugar - Evaporated Cane Juice, Wholesome Sweeteners, Certified Organic Sugar, Net. Wt. 11.34 kg | ||
(2) Rainbow Community Cooperative, SF | (2) Rainbow Community Cooperative, SF | ||
(3) hibiscus kombucha SCOBY; black tea SCOBY | (3) hibiscus kombucha SCOBY; black tea SCOBY | ||
(4) KT-II. transfered in to external location, samples expected | (4) KT-II. transfered in to external location, samples expected | ||
Latest revision as of 15:23, 30 September 2010
Brewing Course – Class - I. 15/9/2010
theoretical introduction into kombucha culturing
SCOBY; growing media components (sugar, tea, starter, water); aerobic fermentation; harvesting; flavoring; bottling; secondary fermentation
recipe preparation
Vc (culture volume) = 10 l; sugar amount = 0.8 l; tea amount = 57 g; starter volume = 0.5 l
design of experiment
goals
production of good tasting kombucha probiotic beverage
interbreeding of various kombucha SCOBYs
determination of the effect of culture volume on the taste of the beverage
materials and methods
sugar (1)
green tea - gunpowder (2)
starting culture - gunpowder kombucha batch
SCOBY - mix of several SCOBYs (3)
water - tap water
experimental procedure
- determination of culture volume and starter volume for culture vessels based on volume ratios:
KT-I. Vc = 8.5 l; starter culture V = 0.43 l
KT-II. Vc = 8.1 l; starter culture V = 0.4 l
KT-III. Vc = 3.3 l; starter culture V = 0.15 l
Vc(total) = 19.89 l
rounded up total Vc = 20 l; sugar amount = 1.6 l; tea amount = 114 g; starter cultured added by vessel
- tea-sugar cocktail preparation:
- 5 l of tap water brought to boil in stainless steel pot
- flame switched off when boiling point reached
- 0.5 l of room temperature water added to cool the solution to approximately 90°C
- 114 g of gunpowder tea added and stirred, vessel covered with lid and left to steep for 17 min
- tea strained
- 1.6 l of sugar added and stirred until dissolved
tasting - taste 6/10; sweetness 7/10; strong gunpowder tea taste
- 11.39 l water at room temp added
tasting - taste 5/10; sweetness 6/10
- temperature of the medium around 30°C
- 2 l of water at room temp added
- medium divided in to the fermentation vessels based on volume ratio
- water added to bring volume to culture volume in all vessels
- starter culture added based on volume ratio
- kombucha SCOBYs added:
KT-I. - half hibiscus and half black tea SCOBY
KT-II. - half hibiscus and half black tea SCOBY
KT-III. - black and hibiscus SCOBYs blended 1:1 together in blender in growing medium
- culture vessels covered with muslin cloth and tightened by a wire
- cultures transfered to the Tastebridge area (4) and left to ferment at room temperature
- harvest of the cultures estimated within 6-8 days
(1) Sugar Cane Sugar - Evaporated Cane Juice, Wholesome Sweeteners, Certified Organic Sugar, Net. Wt. 11.34 kg
(2) Rainbow Community Cooperative, SF
(3) hibiscus kombucha SCOBY; black tea SCOBY
(4) KT-II. transfered in to external location, samples expected