Cultured Drinks Brewing Program/Class Overview 5/11/2010: Difference between revisions
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* Preparation log | * Preparation log | ||
- batch prepared as one (Vc = 23 l) | - batch prepared as one (Vc = 23 l) | ||
sugar = 1380 g; tea (white) = 138 g; starter (green tea gunpowder kombucha) = 1150 ml | sugar = 1380 g; tea (white) = 138 g; starter (green tea gunpowder kombucha) = 1150 ml | ||
18:00 - 19:20 cleaning the kitchen | 18:00 - 19:20 cleaning the kitchen | ||
19:40 started to prepare the batch | 19:40 started to prepare the batch | ||
19:53 sugar and tea wighted | 19:53 sugar and tea wighted | ||
20:12 tea added (water adjusted to +- 190F) | 20:12 tea added (water adjusted to +- 190F) | ||
20:23 tea strained | |||
sugar added | 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 | ||
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) | 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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* preparation log | * preparation log | ||
honey measured and dissolved in approximately 1 l of hot water | 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 | cocktail diluted with approximately 2 l of cold water and transfered to the glass fermentation vessel | ||
yogurt added | yogurt added | ||
volume brought to Vc | volume brought to Vc | ||
water lock installed and vessel labeled as C-I. 5/11/2010 (honey cooler) | 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) | hibiscus kombucha bottled (8.3 l; 20 beer bottles for Noisebridge fridge) | ||
honey cooler bottled (3.7 l; 6 pint bottles for Noisebridge) | 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! | Thanks a lot to Laura and Robert for their help, it was a really nice class! |
Revision as of 09:28, 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!