Cultured Drinks Brewing Program/Class Overview 6/10/2010: Difference between revisions
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'''Brewing Class 6/10/2010''' | |||
Frantisek gave an overview of the kombucha culture, ingredients and the brewing process. | Frantisek gave an overview of the kombucha culture, ingredients and the brewing process. | ||
General recipe for kombucha class: | 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 – gunpowder tea kombucha (gk – 6/10/2010) | Sam started to brew a new batch of Kombucha – gunpowder tea kombucha (gk – 6/10/2010) | ||
recipe: | '''recipe:''' | ||
culture volume (Vc) = 11 l | culture volume (Vc) = 11 l | ||
| Line 22: | Line 25: | ||
starter = 550 ml | starter = 550 ml | ||
Event Log: | |||
'''Event Log:''' | |||
20:20 preparation started | 20:20 preparation started | ||
| Line 45: | Line 49: | ||
21:11 mother added and covered with muslin | 21:11 mother added and covered with muslin | ||
vessel labeled as GK 6/10/2010 | vessel labeled as GK 6/10/2010 | ||
Cooler – C-I 6/10/2010 | |||
'''Cooler – C-I 6/10/2010''' | |||
1/2 cup of Strauss whey harvested 6/10/2010 | 1/2 cup of Strauss whey harvested 6/10/2010 | ||
| Line 55: | Line 61: | ||
Culture volume = 3.3 l | Culture volume = 3.3 l | ||
Event Log | |||
'''Event Log''' | |||
20:46 preparation started. Mixed 3 cups of warm water with 1 cup of honey | 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 | 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 | |||
'''Cooler - C-I 29/9/2010 tasted''' | |||
We tasted the cooler but it was not really sour. The cooler didn't ferment. | 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) | New batch, cold hibiscus infusion kombucha, no tea added (hk) | ||
Recipe: | |||
'''Recipe:''' | |||
culture volume = 8.5 l | culture volume = 8.5 l | ||
6% sugar = 510 g | 6% sugar = 510 g | ||
hibiscus infusion – hib. inf. 1 l + 3/8 c (50 g) + 3l + 1 c (75 g) | hibiscus infusion – hib. inf. 1 l + 3/8 c (50 g) + 3l + 1 c (75 g) | ||
starter – 412.5 ml original hibiscus starter | starter – 412.5 ml original hibiscus starter | ||
kt-III mother harvested today added | kt-III mother harvested today added | ||
Hibiscus Flavor | '''Bottling and Flavoring''' | ||
'''Hibiscus Flavor''' | |||
Flavoring of gunpowder base (29/9/2010) with hibiscus infusion – gk --> gkh | Flavoring of gunpowder base (29/9/2010) with hibiscus infusion – gk --> gkh | ||
hibiscus infusion II. tasting – taste 6/10, strength 6/10 | hibiscus infusion II. tasting – taste 6/10, strength 6/10 | ||
4.5 l of gk (29/9/2010) combined with 1 l of hib. inf. | 4.5 l of gk (29/9/2010) combined with 1 l of hib. inf. | ||
tasting – 5/10, sweetness 5/10 | tasting – 5/10, sweetness 5/10 | ||
added 1/4 c of sugar dissolved in water | added 1/4 c of sugar dissolved in water | ||
taste – 6/10; sweetness 5/10 | taste – 6/10; sweetness 5/10 | ||
added 1/8 c of sugar | added 1/8 c of sugar | ||
taste – 6/10, sweetness 6/10 | taste – 6/10, sweetness 6/10 | ||
Grape Flavor | |||
'''Grape Flavor''' | |||
Flavoring of gunpowder base (29/9/2010) with grape juice. | Flavoring of gunpowder base (29/9/2010) with grape juice. | ||
3/2 c of grape juice +1/2 c of sugar added | 3/2 c of grape juice +1/2 c of sugar added | ||
tasting – taste 6/10, sweetness 6/10, bottled and labeled gkg 6/10/2010 | tasting – 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. | Gunpowder tea, pu-erh and lapsang souchong kombuchas which were started on 29/9/2010 were harvested also as plain flavors. | ||
Yogurt Culture | |||
'''Yogurt Culture''' | |||
preparation of yogurt (Frantisek's culture) | preparation of yogurt (Frantisek's culture) | ||
milk – organic whole pasteurized milk Strauss milk | milk – organic whole pasteurized milk Strauss milk | ||
2/3 c of yogurt transferred to the 1 gl glass container | 2/3 c of yogurt transferred to the 1 gl glass container | ||
1.5 l of milk added | 1.5 l of milk added | ||
covered, labeled – yogurt (y) 6/10/2010 | covered, labeled – yogurt (y) 6/10/2010 | ||
Commercial Cooler | |||
'''Commercial Cooler''' | |||
Tasting – Drinkwell Softers Eatwell Farm | Tasting – Drinkwell Softers Eatwell Farm | ||
taste – 6/10 sweetness 5/10 | taste – 6/10 sweetness 5/10 | ||
Latest revision as of 07:50, 7 January 2011
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 – gunpowder tea kombucha (gk – 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 – 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 – hib. inf. 1 l + 3/8 c (50 g) + 3l + 1 c (75 g)
starter – 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 – gk --> gkh
hibiscus infusion II. tasting – taste 6/10, strength 6/10
4.5 l of gk (29/9/2010) combined with 1 l of hib. inf.
tasting – 5/10, sweetness 5/10
added 1/4 c of sugar dissolved in water
taste – 6/10; sweetness 5/10
added 1/8 c of sugar
taste – 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 – 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 – 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 – yogurt (y) 6/10/2010
Commercial Cooler
Tasting – Drinkwell Softers Eatwell Farm
taste – 6/10 sweetness 5/10