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==30th of December - DAY V.== Today was the last day of the congress. I've started quite early at 10:00 with a workshop on food hacking - fermented foods and beverages. We have harvested kombucha which was prepared on the eve of 27th and made a new "micro" batches distributing them to the participants of the workshop. The Tastebridge kombucha production manual can be found here [https://www.noisebridge.net/wiki/Recipes_and_Manuals Kombucha production manual] We have also done a harvest and flavouring of the honey cooler drink started by me on the evening of 28th and left to ferment at 33C. We used hot infusions of hibiscus and ginger and adjusted the sweetness by adding honey. The drink was a hit! I will try to post the recipe within the weak (10% w/v honey; 5% v/v yogurt or whey). Last but not least was harvest and distribution of the yogurt culture used for making yogurts and making honey cooler drinks. The simple recipe/manual for total volume of 1 l is to take 5-10% v/v (50-100 ml) of the yogurt culture, transfer it to the 1 l glass container with preferably wide opening which can be tightly closed and add milk (look warm) up to the top, close and shake a bit. The bottle should be closed tight and you will have to release the pressure let say once per day. The yogurt culture prosper at higher temperatures, I recommend a bit more than 30C but please do not leave at constant temperature all the time try to oscillate between 20 to 35C so all the different micro-organisms have a chance. Water bath/bucket with aquarium heater (25-100 W) works I think the best and is easy and cheap to get. The another pleasant event during the workshop was a tasting of home made beer from Arnd and very enthusiastic discussion on the topic. I hope that next time we can have more info and workshops on beer, mead and fruit wines brewing. The workshop was success and I believe that I've transferred part of my knowledge to roughly 20 people interested in food hacking and spread the life cultures a bit further.
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