Cultured Drinks Brewing Program/Class Overview 15/9/2010 - Revision history

Leif: moved Class Overview 15/9/2010 to Cultured Drinks Brewing Program/Class Overview 15/9/2010: wiki is not a big truck

2010-09-30T22:23:48Z

moved Class Overview 15/9/2010 to Cultured Drinks Brewing Program/Class Overview 15/9/2010: wiki is not a big truck

← Older revision	Revision as of 15:23, 30 September 2010
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SpammerHellDontDelete at 05:34, 16 September 2010

2010-09-16T05:34:37Z

← Older revision		Revision as of 22:34, 15 September 2010
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	'''Brewing Course – Class - I. 15/9/2010'''		'''Brewing Course – Class - I. 15/9/2010'''

	- theoretical introduction into kombucha culturing:		'''theoretical introduction into kombucha culturing'''

	SCOBY; growing media components (sugar, tea, starter, water); aerobic fermentation; harvesting; flavoring; bottling; secondary fermentation		SCOBY; growing media components (sugar, tea, starter, water); aerobic fermentation; harvesting; flavoring; bottling; secondary fermentation

	- recipe preparation:
			'''recipe preparation'''


	Vc (culture volume) = 10 l; sugar amount = 0.8 l; tea amount = 57 g; starter volume = 0.5 l		Vc (culture volume) = 10 l; sugar amount = 0.8 l; tea amount = 57 g; starter volume = 0.5 l

	~~- design of experiment:~~

	goals:		'''design of experiment'''


			'''goals'''


	production of good tasting kombucha probiotic beverage		production of good tasting kombucha probiotic beverage
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	determination of the effect of culture volume on the taste of the beverage		determination of the effect of culture volume on the taste of the beverage

	materials and methods
			'''materials and methods'''


	sugar (1)		sugar (1)
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	water - tap water		water - tap water

	experimental procedure
			'''experimental procedure'''


	- determination of culture volume and starter volume for culture vessels based on volume ratios:		- determination of culture volume and starter volume for culture vessels based on volume ratios:

SpammerHellDontDelete at 05:32, 16 September 2010

2010-09-16T05:32:24Z

← Older revision		Revision as of 22:32, 15 September 2010
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	Brewing Course – Class - I. 15/9/2010
			'''Brewing Course – Class - I. 15/9/2010'''

	- theoretical introduction into kombucha culturing:		- theoretical introduction into kombucha culturing:

	SCOBY; growing media components (sugar, tea, starter, water); aerobic fermentation; harvesting; flavoring; bottling; secondary fermentation		SCOBY; growing media components (sugar, tea, starter, water); aerobic fermentation; harvesting; flavoring; bottling; secondary fermentation

	- recipe preparation:		- recipe preparation:

	Vc (culture volume) = 10 l; sugar amount = 0.8 l; tea amount = 57 g; starter volume = 0.5 l		Vc (culture volume) = 10 l; sugar amount = 0.8 l; tea amount = 57 g; starter volume = 0.5 l

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	production of good tasting kombucha probiotic beverage		production of good tasting kombucha probiotic beverage

	interbreeding of various kombucha SCOBYs		interbreeding of various kombucha SCOBYs

	determination of the effect of culture volume on the taste of the beverage		determination of the effect of culture volume on the taste of the beverage

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	sugar (1)		sugar (1)

	green tea - gunpowder (2)		green tea - gunpowder (2)

	starting culture - gunpowder kombucha batch		starting culture - gunpowder kombucha batch

	SCOBY - mix of several SCOBYs (3)		SCOBY - mix of several SCOBYs (3)

	water - tap water		water - tap water

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	- determination of culture volume and starter volume for culture vessels based on volume ratios:		- determination of culture volume and starter volume for culture vessels based on volume ratios:

	KT-I. Vc = 8.5 l; starter culture V = 0.43 l		KT-I. Vc = 8.5 l; starter culture V = 0.43 l

	KT-II. Vc = 8.1 l; starter culture V = 0.4 l		KT-II. Vc = 8.1 l; starter culture V = 0.4 l

	KT-III. Vc = 3.3 l; starter culture V = 0.15 l		KT-III. Vc = 3.3 l; starter culture V = 0.15 l

	Vc(total) = 19.89 l		Vc(total) = 19.89 l

	rounded up total Vc = 20 l; sugar amount = 1.6 l; tea amount = 114 g; starter cultured added by vessel		rounded up total Vc = 20 l; sugar amount = 1.6 l; tea amount = 114 g; starter cultured added by vessel

SpammerHellDontDelete at 05:30, 16 September 2010

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	(1) Sugar Cane Sugar - Evaporated Cane Juice, Wholesome Sweeteners, Certified Organic Sugar, Net. Wt. 11.34 kg		(1) Sugar Cane Sugar - Evaporated Cane Juice, Wholesome Sweeteners, Certified Organic Sugar, Net. Wt. 11.34 kg

	(2) Rainbow Community Cooperative, SF		(2) Rainbow Community Cooperative, SF

	(3) hibiscus kombucha SCOBY; black tea SCOBY		(3) hibiscus kombucha SCOBY; black tea SCOBY

	(4) KT-II. transfered in to external location, samples expected		(4) KT-II. transfered in to external location, samples expected

SpammerHellDontDelete at 05:29, 16 September 2010

2010-09-16T05:29:27Z

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Created page with 'Brewing Course – Class - I. 15/9/2010 - theoretical introduction into kombucha culturing: SCOBY; growing media components (sugar, tea, starter, water); aerobic fermentation; …'

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Brewing Course – Class - I. 15/9/2010

- theoretical introduction into kombucha culturing:
SCOBY; growing media components (sugar, tea, starter, water); aerobic fermentation; harvesting; flavoring; bottling; secondary fermentation

- recipe preparation:
Vc (culture volume) = 10 l; sugar amount = 0.8 l; tea amount = 57 g; starter volume = 0.5 l

- design of experiment:

goals:

production of good tasting kombucha probiotic beverage
interbreeding of various kombucha SCOBYs
determination of the effect of culture volume on the taste of the beverage

materials and methods

sugar (1)
green tea - gunpowder (2)
starting culture - gunpowder kombucha batch
SCOBY - mix of several SCOBYs (3)
water - tap water

experimental procedure

- determination of culture volume and starter volume for culture vessels based on volume ratios:
KT-I. Vc = 8.5 l; starter culture V = 0.43 l
KT-II. Vc = 8.1 l; starter culture V = 0.4 l
KT-III. Vc = 3.3 l; starter culture V = 0.15 l

Vc(total) = 19.89 l
rounded up total Vc = 20 l; sugar amount = 1.6 l; tea amount = 114 g; starter cultured added by vessel

- tea-sugar cocktail preparation:

- 5 l of tap water brought to boil in stainless steel pot
- flame switched off when boiling point reached
- 0.5 l of room temperature water added to cool the solution to approximately 90°C
- 114 g of gunpowder tea added and stirred, vessel covered with lid and left to steep for 17 min
- tea strained
- 1.6 l of sugar added and stirred until dissolved
tasting - taste 6/10; sweetness 7/10; strong gunpowder tea taste
- 11.39 l water at room temp added
tasting - taste 5/10; sweetness 6/10
- temperature of the medium around 30°C
- 2 l of water at room temp added
- medium divided in to the fermentation vessels based on volume ratio
- water added to bring volume to culture volume in all vessels
- starter culture added based on volume ratio
- kombucha SCOBYs added:
KT-I. - half hibiscus and half black tea SCOBY
KT-II. - half hibiscus and half black tea SCOBY
KT-III. - black and hibiscus SCOBYs blended 1:1 together in blender in growing medium
- culture vessels covered with muslin cloth and tightened by a wire
- cultures transfered to the Tastebridge area (4) and left to ferment at room temperature
- harvest of the cultures estimated within 6-8 days

(1) Sugar Cane Sugar - Evaporated Cane Juice, Wholesome Sweeteners, Certified Organic Sugar, Net. Wt. 11.34 kg
(2) Rainbow Community Cooperative, SF
(3) hibiscus kombucha SCOBY; black tea SCOBY
(4) KT-II. transfered in to external location, samples expected

← Older revision		Revision as of 22:29, 15 September 2010
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	- 5 l of tap water brought to boil in stainless steel pot		- 5 l of tap water brought to boil in stainless steel pot

	- flame switched off when boiling point reached		- flame switched off when boiling point reached

	- 0.5 l of room temperature water added to cool the solution to approximately 90°C		- 0.5 l of room temperature water added to cool the solution to approximately 90°C

	- 114 g of gunpowder tea added and stirred, vessel covered with lid and left to steep for 17 min		- 114 g of gunpowder tea added and stirred, vessel covered with lid and left to steep for 17 min

	- tea strained		- tea strained

	- 1.6 l of sugar added and stirred until dissolved		- 1.6 l of sugar added and stirred until dissolved

	tasting - taste 6/10; sweetness 7/10; strong gunpowder tea taste		tasting - taste 6/10; sweetness 7/10; strong gunpowder tea taste

	- 11.39 l water at room temp added		- 11.39 l water at room temp added

	tasting - taste 5/10; sweetness 6/10		tasting - taste 5/10; sweetness 6/10

	- temperature of the medium around 30°C		- temperature of the medium around 30°C

	- 2 l of water at room temp added		- 2 l of water at room temp added

	- medium divided in to the fermentation vessels based on volume ratio		- medium divided in to the fermentation vessels based on volume ratio

	- water added to bring volume to culture volume in all vessels		- water added to bring volume to culture volume in all vessels

	- starter culture added based on volume ratio		- starter culture added based on volume ratio

	- kombucha SCOBYs added:		- kombucha SCOBYs added:

	KT-I. - half hibiscus and half black tea SCOBY		KT-I. - half hibiscus and half black tea SCOBY

	KT-II. - half hibiscus and half black tea SCOBY		KT-II. - half hibiscus and half black tea SCOBY

	KT-III. - black and hibiscus SCOBYs blended 1:1 together in blender in growing medium		KT-III. - black and hibiscus SCOBYs blended 1:1 together in blender in growing medium

	- culture vessels covered with muslin cloth and tightened by a wire		- culture vessels covered with muslin cloth and tightened by a wire

	- cultures transfered to the Tastebridge area (4) and left to ferment at room temperature		- cultures transfered to the Tastebridge area (4) and left to ferment at room temperature

	- harvest of the cultures estimated within 6-8 days		- harvest of the cultures estimated within 6-8 days