Cultured Drinks Brewing Program/Class Overview 22/9/2010: Difference between revisions
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tasting - taste 5/10; sweetness 8/10; can taste gunpowder tea taste | tasting - taste 5/10; sweetness 8/10; can taste gunpowder tea taste | ||
21:14 water added up to 23 l (it is the ratio of ingredients to the final culture volume which is important, therefore adjustment to the final | 21:14 water added up to 23 l (it is the ratio of ingredients to the final culture volume which is important, therefore adjustment to the final volume is done at the end with water in the fermentation vessels) | ||
tasting - taste 5/10; sweetness 6/10 | tasting - taste 5/10; sweetness 6/10 |
Latest revision as of 12:48, 23 November 2011
Brewing Course – Class - II. 22/9/2010
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
Goals
-production of good tasting kombucha pro-biotic beverage
-various teas for different batches
Materials and methods
sugar (1)
green tea - gunpowder (2)
black tea - lapsang suchong and puer (2)
starting culture - gunpowder kombucha batch, harvested on 22/9/2010
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, indication of the used tea type:
KT-I. Vc = 8.5 l; starter culture V = 0.5 l; green tea
KT-II. Vc = 11 l; starter culture V = 0.7 l; green tea
KT-III. Vc = 3.3 l; starter culture V = 0.15 l; green tea
KT-IV. Vc = 1.6 l; starter culture V = 0.08 l; green tea
KT-V. Vc = 1.6 l; starter culture V = 0.08 l; lapsang suchong
KT-VI. Vc = 1.6 l; starter culture V = 0.08 l; puer
Composition of the brew for green tea
Vc (total) = 25 l; sugar 2 l; tea amount = 142.5 g (gunpowder); starter per vessel
20:10 7 l of tap water added to stainless steel pot and transferred on the stove (gas)
20:29 flame switched off when boiling point reached
20:30 0.7 l of room temperature water added to cool the solution to approximately 80-90°C
20:30 142.5 g of gunpowder tea added and stirred, vessel covered with lid and left to steep for 18 min
20:48 tea strained
20:51 1 l of sugar added and stirred until dissolved
tasting - taste 5/10; sweetness 8/10; can taste gunpowder tea taste
21:14 water added up to 23 l (it is the ratio of ingredients to the final culture volume which is important, therefore adjustment to the final volume is done at the end with water in the fermentation vessels)
tasting - taste 5/10; sweetness 6/10
- temperature of the medium around 30°C
- total of 1.5 l of water added to bring volume to culture volume in all vessels
- starter culture added based on volume ratio (should be added before the previous step!)
- mothers added to the cultures:
mother from KT-I 15/9/2010 to KT-I 22/9/2010
6 pieces of black and hibiscus mothers (1 inch x 1/2 inch) added to KT-IV 22/9
12 pieces black and hibiscus mothers to KT-II. 22/9
mother from KT-III 15/9/2010 to KT-III 22/9/2010
- 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
recipe for KT-V and KT-VI :
Vc = 1.6 l
128 ml of sugar
1 TB (table spoon) of tea (KT-V lapsang suchong and KT-VI puer)
80 ml of the starter
ginger-hibiscus infusion:
1 c of graded ginger
1 c of dried hibiscus
1.6 l of boiling tap water
00:24 water added to the tea for KT-V and KT-VI brews
00:40 ingredients mixed and let to simmer for 10 min on the stove
00:44 tea strained, sugar added and dissolved, tap water added, starter added and final Vc volume reached by adding more tap water
tasting – KT-V 22/9/2010 – taste 5/10, sweetness 6/10
SCOBY for KT-V – mix of 6 pieces of black and hibiscus brewed kombucha
tasting – KT-VI 22/9/2010 – taste 5/10, sweetness 6/10 (fishy taste)
SCOBY for KT-VI – mix of 6 pieces of black and hibiscus brewed kombucha
1:15 infusion strained
tasting – strong 8/10, very intensive tail and acidic flavor
added 1/3 c of sugar
tasting KT-III (started on 15/9/2010)
tasting – taste 5/10, sweetness 5/10, mix of KT-III and KT-I (started on 15/9/2010), mixed 1:1 (around 6 l in total)
1.6 l of infusion added to the mix
tasting – taste 6/10, sweetness 6/10
bottled and labeled as “mix 22/9/2010”
All kombuchas harvested on 22/9/2010 were bottled and closed tight and left at room temperature to secondary ferment for approximately next 24 hours.
2:30 am kitchen clean and ready to be used again
Hackers involved – Sara, Sam, Joshua, Jessie and Frantisek
prices of ingredients: lapsang suchong $17.92/lb; gunpowder $27.25/lb; sugar cane sugar $1.71/lb
(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