Cultured Drinks Brewing Program/Class Overview 5/11/2010: Difference between revisions
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==kombucha (white tea)== | ==kombucha (white tea)== | ||
recipe: sugar = 6% (w/v); tea = 0.6% (w/v); starter (kombucha liquid) = 5% (v/v); SCOBY; Vc (culture volume) = wk-I (white kombucha I.) = 8.5 l; wk-II. (white kombucha II.) = 14.5 l | * recipe: sugar = 6% (w/v); tea = 0.6% (w/v); starter (kombucha liquid) = 5% (v/v); SCOBY; Vc (culture volume) = wk-I (white kombucha I.) = 8.5 l; wk-II. (white kombucha II.) = 14.5 l | ||
* Preparation log | * Preparation log | ||
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20:12 tea added (water adjusted to +- 190F) | 20:12 tea added (water adjusted to +- 190F) | ||
20:23 tea strained | 20:23 tea strained | ||
sugar added | |||
20:41 starter added | 20:41 starter added | ||
21:02 kombucha batch done and labeled | 21:02 kombucha batch done and labeled | ||
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21:22 kh (hibiscus kombucha) 27/10/2010 | 21:22 kh (hibiscus kombucha) 27/10/2010 | ||
tasting - taste 6/10, sweetness 5/10 | tasting - taste 6/10, sweetness 5/10 | ||
1/2 c of sugar added (dissolved in 1 c of hot water) | |||
tasting - taste 6/10, sweetness 6/10, ready to be bottled | tasting - taste 6/10, sweetness 6/10, ready to be bottled | ||
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==honey cooler== | ==honey cooler== | ||
recipe: honey = 10% (w/v); inoculum (yogurt) = 5% (v/v) | * recipe: honey = 10% (w/v); inoculum (yogurt) = 5% (v/v) | ||
* preparation log | * preparation log | ||
Revision as of 09:27, 6 November 2010
Brewing Class Notes 5/11/2010
kombucha (white tea)
- recipe: sugar = 6% (w/v); tea = 0.6% (w/v); starter (kombucha liquid) = 5% (v/v); SCOBY; Vc (culture volume) = wk-I (white kombucha I.) = 8.5 l; wk-II. (white kombucha II.) = 14.5 l
- Preparation log
- batch prepared as one (Vc = 23 l) sugar = 1380 g; tea (white) = 138 g; starter (green tea gunpowder kombucha) = 1150 ml
18:00 - 19:20 cleaning the kitchen 19:40 started to prepare the batch 19:53 sugar and tea wighted 20:12 tea added (water adjusted to +- 190F) 20:23 tea strained sugar added 20:41 starter added 21:02 kombucha batch done and labeled
21:22 kh (hibiscus kombucha) 27/10/2010 tasting - taste 6/10, sweetness 5/10 1/2 c of sugar added (dissolved in 1 c of hot water) tasting - taste 6/10, sweetness 6/10, ready to be bottled
honey cooler
- recipe: honey = 10% (w/v); inoculum (yogurt) = 5% (v/v)
- preparation log
honey measured and dissolved in approximately 1 l of hot water cocktail diluted with approximately 2 l of cold water and transfered to the glass fermentation vessel yogurt added volume brought to Vc water lock installed and vessel labeled as C-I. 5/11/2010 (honey cooler)
hibiscus kombucha bottled (8.3 l; 20 beer bottles for Noisebridge fridge) honey cooler bottled (3.7 l; 6 pint bottles for Noisebridge)
Thanks a lot to Laura and Robert for their help, it was a really nice class!