Editing Cultured Drinks Brewing Program/Class Overview 29/9/2010
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Brewing Course - Class III. 28/9/2010 | |||
Theoretical introduction in to the cultured drinks: | |||
Theoretical introduction in to the cultured drinks: | |||
origin of major cultured drinks, advantages and disadvantages of cultured drinks, procaryotes and eukaryotes (similarities, differences), growing cycle, growing curve, aerobic and anaerobic fermentation, kombucha in detail: SCOBY, growing media, standard culture period, metabolism byproducts | origin of major cultured drinks, advantages and disadvantages of cultured drinks, procaryotes and eukaryotes (similarities, differences), growing cycle, growing curve, aerobic and anaerobic fermentation, kombucha in detail: SCOBY, growing media, standard culture period, metabolism byproducts | ||
Tasting of kombucha batches brewed two weeks and week ago: | Tasting of kombucha batches brewed two weeks and week ago: | ||
KT-I (22/9/2010) - taste 6/10, sweetness 5/10 | KT-I (22/9/2010) - taste 6/10, sweetness 5/10 | ||
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KT-VI (22/9/2010) - taste 6/10, sweetness 6/10 | KT-VI (22/9/2010) - taste 6/10, sweetness 6/10 | ||
Goals of this class: | Goals of this class: | ||
- summarization of the recipe in to the scientific, international format | - summarization of the recipe in to the scientific, international format | ||
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Basic recepy for the class: | |||
standard recipe developed on 15/9/2010: | standard recipe developed on 15/9/2010: | ||
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 | ||
Transfered in to the international standard: | |||
Transfered in to the international standard: | |||
sugar amount = 6.24%(w/v); tea amount = 0.57%(w/v); starter volume = 5%(w/v) | sugar amount = 6.24%(w/v); tea amount = 0.57%(w/v); starter volume = 5%(w/v) | ||
Cultures to be brewed during the class: | |||
KT-I Gunpowder tea (1), Vc=18.9 l; wt (tea)=107.73 g; ws (sugar)=1179.36 g; Vs (starter volume)=945 ml | KT-I Gunpowder tea (1), Vc=18.9 l; wt (tea)=107.73 g; ws (sugar)=1179.36 g; Vs (starter volume)=945 ml | ||
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Working notes: | |||
KT-I (29/9/2010) (prepared by Sam) | |||
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21:12 added mother from KT-II. 29/9/2010, covered with muslin, labeled KT-I (29/9/2010) and transfered in to the Tastebridge corner | 21:12 added mother from KT-II. 29/9/2010, covered with muslin, labeled KT-I (29/9/2010) and transfered in to the Tastebridge corner | ||
KT-II (29/9/2010) (prepared by Mary and | KT-II (29/9/2010) (prepared by Mary and Frantisek) | ||
20:33 started to boil the water | 20:33 started to boil the water | ||
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KT-III. (29/9/2010) (prepared by Emily) | |||
20:30 caramelized sugar by heating all the sugar and 100 ml of water until water boiled off, sugar changed color, and when sugar was dropped into a glass of cold water, it formed a soft ball (see pictures) | 20:30 caramelized sugar by heating all the sugar and 100 ml of water until water boiled off, sugar changed color, and when sugar was dropped into a glass of cold water, it formed a soft ball (see pictures) | ||
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KT-IV. (29/9/2010) | |||
21:10 mate added to the just boiled water | 21:10 mate added to the just boiled water | ||
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Flavoring | |||
base - KT-I + KT-II. (22/9/2010) mixed and pured in 5x 3.78 l (1 gl) plastic containers | base - KT-I + KT-II. (22/9/2010) mixed and pured in 5x 3.78 l (1 gl) plastic containers | ||
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green kombucha prune (gkp) | |||
3000 ml of base in each container (3x) | 3000 ml of base in each container (3x) | ||
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green kombucha ginger-lemon (gkgl) | |||
3000 ml of base in each container (2x) | 3000 ml of base in each container (2x) | ||
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Whey based honey drink | |||
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Vc (culture volume) = ??? has to be measured/counted | Vc (culture volume) = ??? has to be measured/counted | ||
Preparation: | |||
- 900 ml of honey partially dissolved in 8 l of lukewarm water and added to the fermentation vessel | - 900 ml of honey partially dissolved in 8 l of lukewarm water and added to the fermentation vessel | ||
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Hackers involved: Mary, Emily, Jessie, Sam and Frantisek | |||
Notes: | |||
(1) Gunpowder tea, green tea, Rainbow Community Cooperative, SF | (1) Gunpowder tea, green tea, Rainbow Community Cooperative, SF |