https://wiki.extremist.software/index.php?action=history&feed=atom&title=Cultured_Drinks_Brewing_Program%2FClass_Overview_20%2F10%2F2010 2026-04-09T12:55:45Z Revision history for this page on the wiki MediaWiki 1.39.13 https://wiki.extremist.software/index.php?title=Cultured_Drinks_Brewing_Program/Class_Overview_20/10/2010&diff=13409&oldid=prev 2010-10-21T06:38:45Z

<p>Created page with &#039; &#039;&#039;&#039;Brewing Class Notes 20/10/2010&#039;&#039;&#039; &#039;&#039;&#039;gk 9/10/2010 (gunpowder kombucha started on 9/10/2010)&#039;&#039;&#039; 18:47 harvesting 6 half gallon jars prepared on the workshop during the Unde…&#039;</p> <p><b>New page</b></p><div><br /> &#039;&#039;&#039;Brewing Class Notes 20/10/2010&#039;&#039;&#039;<br /> <br /> <br /> &#039;&#039;&#039;gk 9/10/2010 (gunpowder kombucha started on 9/10/2010)&#039;&#039;&#039;<br /> <br /> 18:47 harvesting 6 half gallon jars prepared on the workshop during the Underground Market on 9/10/2010 in Oakland<br /> <br /> - mothers are nice, white and compact, they were removed and stored at cold<br /> <br /> - whole batch strained through muslin and mixed <br /> <br /> tasting - taste 5/10, strength 7/10, it is too strong, it was left to fermented for too long<br /> <br /> 19:20 harvested 7.8 l, labeled as gk 20/10/2010 (gunpowder) and left secondary ferment at room temperature<br /> <br /> <br /> 20:04 around 40 beer bottles cleaned<br /> <br /> <br /> &#039;&#039;&#039;c-I 29/9/2010 (honey-whey cooler started on 29/9/2010)&#039;&#039;&#039;<br /> <br /> tasting - taste 7/10, sweetness 5/10, it is a bit stronger but taste good<br /> <br /> - measured 10 l of the base and added 320 ml of honey dissolved in 400 ml of water<br /> <br /> tasting - taste 7/10, sweetness 6/10, ready to be bottled<br /> <br /> <br /> 20:40 bottling done, 24 beer bottles prepared and left secondary ferment at room temperature<br /> <br /> <br /> <br /> 21:01 ginger infusion prepared - 150 g of freshly graded ginger, added to 450 ml of water and let to simmer for 10 min <br /> <br /> <br /> c-I 29/9/2010 - 12 l of cooler base were flavored by the freshly made ginger infusion (strained in to the base) and 1 l of strained hibiscus infusion (prepared at 8:30 13/10 - 2l of H2O + 75 g of dried hibiscus)<br /> <br /> tasting - taste 6/10, sweetness 5/10<br /> <br /> - adding 530 ml of honey dissolved in 610 ml of water<br /> <br /> tasting - 7/10, sweetness 6/10, it is very good<br /> <br /> 21:57 harvested around 12 l<br /> <br /> 22:10 everything harvested, bottled and labeled and left to secondary ferment at room temperature<br /> <br /> 22:15 preparing inoculum - 380 ml of whey (mixture) mixed with approximately 30 ml of honey and left to ferment at 30C in an open container<br /> <br /> All prepared for the upcoming 5 Minutes of Fame</div>

SpammerHellDontDelete