Cultured Drinks Brewing Program/Class Overview 13/10/2010 - Revision history

SpammerHellDontDelete at 18:29, 14 October 2010

2010-10-14T18:29:50Z

← Older revision		Revision as of 11:29, 14 October 2010
Line 1:		Line 1:
	Class Overview 13/10/2010		'''Class Overview 13/10/2010'''

	We have harvested all kombuchas and honey-whey coolers. The data would be posted tomorrow. We have had a foreign visitor who is a cellar master in Manchester, UK. It was really fun to have him around and we are now going to do some "life sampling" in to the pubs in the neighborhood.		We have harvested all kombuchas and honey-whey coolers. The data would be posted tomorrow. We have had a foreign visitor who is a cellar master in Manchester, UK. It was really fun to have him around and we are now going to do some "life sampling" in to the pubs in the neighborhood.

SpammerHellDontDelete at 18:28, 14 October 2010

2010-10-14T18:28:28Z

← Older revision		Revision as of 11:28, 14 October 2010
Line 6:		Line 6:

	Frantisek		Frantisek


			'''Brewing Class IV. 13/10/2010'''

			18:30 basic regular theoretical overview of kombucha culture.


			19:00 '''KT-IV. 29/9/2010 (maté) harvested'''

			kombucha SCOBY - nice and white, 4-6 mm thick, is approximately as thick after 14 days as SCOBYs growing in black teas after 7 days

			tasting - taste 6/10; sweetness 6/10; strong 7/10; nice very strong flavor combined with acidity, very mature, ready to be bottled

			19:28 3 l harvested, labeled as KT-IV 29/9/10 maté 13/10 and left secondary ferment at room temperature


			19:32 '''KH 6/10/2010 (hibiscus) harvested'''

			kombucha SCOBY - very nice and thick 6-7 mm, reddish from hibiscus

			tasting - taste 5/10; sweetness 5/10;

			5/4 c of sugar added in total dissolved in 3/2 c of water

			tasting - taste 6/10; sweetness 6/10

			20:19 8.5 l harvested, labeled as hk 13/10 hibiscus k. and left secondary ferment at room temperature


			20:26 '''C-I 6/10/2010 - bubbling nicely; deep yellow color'''

			tasting - 7/10; sweetness 6/10; very nice honey flavor

			3.5 l harvested, labeled as C-I honey cooler 6/10/10 and left secondary ferment at room temperature


			20:54 '''gk 6/10/10 (gunpowder)'''

			kombucha SCOBY - very nice strong and white, a little bit weaker on few spots

			tasting - taste 5/10; sweetness 5/10 --> 1/2 c of sugar added

			tasting - taste 6/10; sweetness 6/10, could a bit more sweet but ready to bottled

			10.3 l harvested, labeled as gk 6/10/10 plain gunpowder 13/10/10 and left secondary ferment at room temperature


			It was a really nice and quite session, thanks to our foreign guest Jan for help, I hope that he had enjoyed his stay with us!

			More kombucha and coolers will be brewed soon.

SpammerHellDontDelete: Created page with 'Class Overview 13/10/2010 We have harvested all kombuchas and honey-whey coolers. The data would be posted tomorrow. We have had a foreign visitor who is a cellar master in Manc…'

2010-10-14T04:59:30Z

Created page with 'Class Overview 13/10/2010 We have harvested all kombuchas and honey-whey coolers. The data would be posted tomorrow. We have had a foreign visitor who is a cellar master in Manc…'

New page

Class Overview 13/10/2010

We have harvested all kombuchas and honey-whey coolers. The data would be posted tomorrow. We have had a foreign visitor who is a cellar master in Manchester, UK. It was really fun to have him around and we are now going to do some "life sampling" in to the pubs in the neighborhood.

Talk to you soon,

Frantisek