TeeTrizZz: Created page with '--------------------------------------- --> 2010 December, 8th - Start: 7pm <-- --------------------------------------- >> STATISTICS << White Tea Kombucha [after 1. fermenta…'

2010-12-09T08:03:18Z

Created page with '--------------------------------------- --> 2010 December, 8th - Start: 7pm <-- --------------------------------------- >> STATISTICS << White Tea Kombucha [after 1. fermenta…'

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--> 2010 December, 8th - Start: 7pm <--
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>> STATISTICS <<

White Tea Kombucha [after 1. fermentation]
- Temperature 67° Fahrenheit
- Specific Gravity 1020 -> added 1 cup of sugar -> 1022
- Potential Alcohol 2.75%
- Balling 5.50%

Gunpowder Kombucha [before fermentation]
- Specific Gravity 1026
- Potential Alcohol 3.50%
- Sugar 7.00%

Earl Gray Kombucha [before fermentation]
- Specific Gravity 1027
- Potential Alcohol 3.75%
- Sugar 7.25%

>> WHO TOOK PART <<

Miloh, Rikke, Fabian, Alan, Frantisek

>> WHAT WE DID <<

> Miloh cleaned a lot of bottles in the morning; He presumes that they should last for some weeks;
> We sanitized everything before starting with the brewing class; We should do that every time;

> We tasted last week's batch of white tea Kombucha;
> Fabian suggested to add sugar; He added .5 cups of sugar solved in 1 cup of water;
> Miloh and Rikke bottled last week's batch of white tea Kombucha;

> Fabian and Rikke cleaned the Kombucha mothers; according to the internet they should be white/pinky;
> Frantisek thinks we shouldn't do that based on his experiences;
> Fabian put the tiny Kombucha mothers into an extra glass with white vinegar (for cleaning and growing);
> He threw away all the old brown skin which didn't look very healthy;

> Alan brought a microscope to check the Kombucha's structure;

> Rikke brought two pots with 4 liters of water to boil and added 96g Earl Gray and Gunpowder;
> She waited a bit too long (bitterness) and suggests to use a kitchen timer next time;

> She and Alan strained it and added 960g of sugar and 800g of starter;
> They added more water for a total amount of 16 liters in each pot;
> They added the Kombucha mothers to the pots, closed them and labeled them;

> Fabian used his new hydrometer to check for the specific gravity (results above);

> We tasted the honey cooler; Frantisek says it could be way more fuzzy;
> We are going to taste it again tomorrow or the day after tomorrow;

>> WHAT WE NEED SOON <<

> new acrylic tube: Rikke broke one of the tubes for the bottle-filler;
> big glass pots (~ 20 liters / 5 gallons): the acid liquid probably affects the plastic pots;
> test tubes: we need some to use the hydrometer and for other analyses of our liquids;
> sanitizer: We are working with food which means we should care about hygiene;

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--> End of Brewing Class at 11pm <--
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Cultured Drinks Brewing Program/Class Overview 08/12/2010 - Revision history

TeeTrizZz: Created page with '--------------------------------------- --> 2010 December, 8th - Start: 7pm <-- --------------------------------------- >> STATISTICS << White Tea Kombucha [after 1. fermenta…'