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Cultured Drinks Brewing Program/Class Overview 6/10/2010
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'''Brewing Class 6/10/2010''' Frantisek gave an overview of the kombucha culture, ingredients and the brewing process. We moved to the kitchen and bottled KT-II 29/10/2010, labeled as kl-6/10/10 (kombucha lapsang souchong) and KT-III, labeled as kp-6/10/10 (kombucha pu-erh). '''General recipe for kombucha class:''' sugar = 6% (w/v); tea = 0.6% (w/v); start = 5% (w/v); SCOBY Sam started to brew a new batch of Kombucha β gunpowder tea kombucha (gk β 6/10/2010) '''recipe:''' culture volume (Vc) = 11 l 6% sugar = 660 g 0.6 % green gun powder tea = 66 g starter = 550 ml '''Event Log:''' 20:20 preparation started 20:30 starting to boil the water 20:37 water boiled 20:41 gun powder tea added 20:56 hot water tea strained 20:57 sugar added 21:01 starter added 21:03 5.7 l cold water added 21:08 starter added 21:09 2.4 l cold water added to bring to Vc 21:11 mother added and covered with muslin vessel labeled as GK 6/10/2010 '''Cooler β C-I 6/10/2010''' 1/2 cup of Strauss whey harvested 6/10/2010 1 cup of honey Culture volume = 3.3 l '''Event Log''' 20:46 preparation started. Mixed 3 cups of warm water with 1 cup of honey 20:52 water added. bring the water as high to the top of the container as possible (anaerobic drink), closed with water lock '''Cooler - C-I 29/9/2010 tasted''' We tasted the cooler but it was not really sour. The cooler didn't ferment. New batch, cold hibiscus infusion kombucha, no tea added (hk) '''Recipe:''' culture volume = 8.5 l 6% sugar = 510 g hibiscus infusion β hib. inf. 1 l + 3/8 c (50 g) + 3l + 1 c (75 g) starter β 412.5 ml original hibiscus starter kt-III mother harvested today added '''Bottling and Flavoring''' '''Hibiscus Flavor''' Flavoring of gunpowder base (29/9/2010) with hibiscus infusion β gk --> gkh hibiscus infusion II. tasting β taste 6/10, strength 6/10 4.5 l of gk (29/9/2010) combined with 1 l of hib. inf. tasting β 5/10, sweetness 5/10 added 1/4 c of sugar dissolved in water taste β 6/10; sweetness 5/10 added 1/8 c of sugar taste β 6/10, sweetness 6/10 '''Grape Flavor''' Flavoring of gunpowder base (29/9/2010) with grape juice. 3/2 c of grape juice +1/2 c of sugar added tasting β taste 6/10, sweetness 6/10, bottled and labeled gkg 6/10/2010 Gunpowder tea, pu-erh and lapsang souchong kombuchas which were started on 29/9/2010 were harvested also as plain flavors. '''Yogurt Culture''' preparation of yogurt (Frantisek's culture) milk β organic whole pasteurized milk Strauss milk 2/3 c of yogurt transferred to the 1 gl glass container 1.5 l of milk added covered, labeled β yogurt (y) 6/10/2010 '''Commercial Cooler''' Tasting β Drinkwell Softers Eatwell Farm taste β 6/10 sweetness 5/10
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