Cultured Drinks Brewing Program/Class Overview 22/9/2010 - Revision history

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	21:14 water added up to 23 l (it is the ratio of ingredients to the final culture volume which is important, therefore adjustment to the final ~~[http://www.uk-dissertation.com/ thesis]~~ is done at the end with water in the fermentation vessels)		21:14 water added up to 23 l (it is the ratio of ingredients to the final culture volume which is important, therefore adjustment to the final volume is done at the end with water in the fermentation vessels)

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

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	tasting - taste 5/10; sweetness 8/10; can taste gunpowder tea taste		tasting - taste 5/10; sweetness 8/10; can taste gunpowder tea taste

	21:14 water added up to 23 l (it is the ratio of ingredients to the final culture volume which is important, therefore adjustment to the final ~~volume~~ is done at the end with water in the fermentation vessels)		21:14 water added up to 23 l (it is the ratio of ingredients to the final culture volume which is important, therefore adjustment to the final [http://www.uk-dissertation.com/ thesis] is done at the end with water in the fermentation vessels)

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

Leif: moved Class Overview 22/9/2010 to Cultured Drinks Brewing Program/Class Overview 22/9/2010: it is a set of pages in a shared namespace

2010-09-30T22:24:27Z

moved Class Overview 22/9/2010 to Cultured Drinks Brewing Program/Class Overview 22/9/2010: it is a set of pages in a shared namespace

← Older revision	Revision as of 15:24, 30 September 2010
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SpammerHellDontDelete at 11:18, 23 September 2010

2010-09-23T11:18:40Z

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	'''Brewing Course – Class - II. 22/9/2010'''		'''Brewing Course – Class - II. 22/9/2010'''


	'''Theoretical introduction into kombucha culturing:'''		'''Theoretical introduction into kombucha culturing:'''
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	'''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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	'''Goals:'''		'''Goals'''

	-production of good tasting kombucha pro-biotic beverage		-production of good tasting kombucha pro-biotic beverage
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	'''Composition of the brew for green tea:'''		'''Composition of the brew for green tea'''

	Vc (total) = 25 l; sugar 2 l; tea amount = 142.5 g (gunpowder); starter per vessel		Vc (total) = 25 l; sugar 2 l; tea amount = 142.5 g (gunpowder); starter per vessel

SpammerHellDontDelete at 11:18, 23 September 2010

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	'''Brewing Course – Class - II. 22/9/2010'''		'''Brewing Course – Class - II. 22/9/2010'''
	'''
	~~- 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:'''		'''Goals:'''

SpammerHellDontDelete at 11:17, 23 September 2010

2010-09-23T11:17:09Z

← Older revision		Revision as of 04:17, 23 September 2010
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	Brewing Course – Class - II. 22/9/2010		'''Brewing Course – Class - II. 22/9/2010'''
			'''
	- 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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	- design of experiment:		- design of experiment:

	Goals:		'''Goals:'''

	-production of good tasting kombucha pro-biotic beverage		-production of good tasting kombucha pro-biotic beverage
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	-various teas for different batches		-various teas for different batches

	Materials and methods
			'''Materials and methods'''

	sugar (1)		sugar (1)
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	black tea - lapsang suchong and puer (2)		black tea - lapsang suchong and puer (2)

	starting culture - gunpowder kombucha batch		starting culture - gunpowder kombucha batch, harvested on 22/9/2010

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

	~~Experimental procedure~~

	~~- determination of culture volume and starter volume for culture vessels based on volume ratios:~~		'''Experimental procedure'''

	KT-~~I. Vc = 8.5 l;~~ starter culture ~~V = 0.5 l~~		- determination of culture volume and starter volume for culture vessels based on volume ratios, indication of the used tea type:

	KT-II. Vc = 11 l; starter culture V = 0.7 l		KT-I. Vc = 8.5 l; starter culture V = 0.5 l; green tea

	KT-~~III~~. Vc = ~~3.3~~ l; starter culture V = 0.15 l		KT-II. Vc = 11 l; starter culture V = 0.7 l; green tea

	KT-IV. Vc = 1.6 l; starter culture V = 0.08 l		KT-III. Vc = 3.3 l; starter culture V = 0.15 l; green tea

	KT-V. Vc = 1.6 l; starter culture V = 0.08 l		KT-IV. Vc = 1.6 l; starter culture V = 0.08 l; green tea

	KT-VI. Vc = 1.6 l; starter culture V = 0.08 l		KT-V. Vc = 1.6 l; starter culture V = 0.08 l; lapsang suchong

	Composition of the brew for green tea:		KT-VI. Vc = 1.6 l; starter culture V = 0.08 l; puer


			'''Composition of the brew for green tea:'''

	Vc (total) = 25 l; sugar 2 l; tea amount = 142.5 g (gunpowder); starter per vessel		Vc (total) = 25 l; sugar 2 l; tea amount = 142.5 g (gunpowder); starter per vessel
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	Hackers involved – Sara, Sam, Joshua, Jessie and Frantisek		'''Hackers involved – Sara, Sam, Joshua, Jessie and Frantisek'''


	prices of ingredients: lapsang suchong $17.92/lb; gunpowder $27.25/lb; sugar cane sugar $1.71/lb		prices of ingredients: lapsang suchong $17.92/lb; gunpowder $27.25/lb; sugar cane sugar $1.71/lb

SpammerHellDontDelete: Created page with 'Brewing Course – Class - II. 22/9/2010 - theoretical introduction into kombucha culturing: SCOBY; growing media components (sugar, tea, starter, water); aerobic fermentation…'

2010-09-23T11:12:45Z

Created page with 'Brewing Course – Class - II. 22/9/2010 - theoretical introduction into kombucha culturing: SCOBY; growing media components (sugar, tea, starter, water); aerobic fermentation…'

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Brewing Course – Class - II. 22/9/2010

- 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 pro-biotic beverage

-various teas for different batches

Materials and methods

sugar (1)

green tea - gunpowder (2)

black tea - lapsang suchong and puer (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 = 0.5 l

KT-II. Vc = 11 l; starter culture V = 0.7 l

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

KT-IV. Vc = 1.6 l; starter culture V = 0.08 l

KT-V. Vc = 1.6 l; starter culture V = 0.08 l

KT-VI. Vc = 1.6 l; starter culture V = 0.08 l

Composition of the brew for green tea:

Vc (total) = 25 l; sugar 2 l; tea amount = 142.5 g (gunpowder); starter per vessel

20:10 7 l of tap water added to stainless steel pot and transferred on the stove (gas)

20:29 flame switched off when boiling point reached

20:30 0.7 l of room temperature water added to cool the solution to approximately 80-90°C

20:30 142.5 g of gunpowder tea added and stirred, vessel covered with lid and left to steep for 18 min

20:48 tea strained

20:51 1 l of sugar added and stirred until dissolved

tasting - taste 5/10; sweetness 8/10; can taste gunpowder tea taste

21:14 water added up to 23 l (it is the ratio of ingredients to the final culture volume which is important, therefore adjustment to the final volume is done at the end with water in the fermentation vessels)

tasting - taste 5/10; sweetness 6/10

- temperature of the medium around 30°C

- total of 1.5 l of water added to bring volume to culture volume in all vessels

- starter culture added based on volume ratio (should be added before the previous step!)

- mothers added to the cultures:

mother from KT-I 15/9/2010 to KT-I 22/9/2010

6 pieces of black and hibiscus mothers (1 inch x 1/2 inch) added to KT-IV 22/9

12 pieces black and hibiscus mothers to KT-II. 22/9

mother from KT-III 15/9/2010 to KT-III 22/9/2010

- 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

recipe for KT-V and KT-VI :

Vc = 1.6 l

128 ml of sugar

1 TB (table spoon) of tea (KT-V lapsang suchong and KT-VI puer)

80 ml of the starter

ginger-hibiscus infusion:

1 c of graded ginger

1 c of dried hibiscus

1.6 l of boiling tap water

00:24 water added to the tea for KT-V and KT-VI brews

00:40 ingredients mixed and let to simmer for 10 min on the stove

00:44 tea strained, sugar added and dissolved, tap water added, starter added and final Vc volume reached by adding more tap water

tasting – KT-V 22/9/2010 – taste 5/10, sweetness 6/10

SCOBY for KT-V – mix of 6 pieces of black and hibiscus brewed kombucha

tasting – KT-VI 22/9/2010 – taste 5/10, sweetness 6/10 (fishy taste)

SCOBY for KT-VI – mix of 6 pieces of black and hibiscus brewed kombucha

1:15 infusion strained

tasting – strong 8/10, very intensive tail and acidic flavor

added 1/3 c of sugar

tasting KT-III (started on 15/9/2010)

tasting – taste 5/10, sweetness 5/10, mix of KT-III and KT-I (started on 15/9/2010), mixed 1:1 (around 6 l in total)

1.6 l of infusion added to the mix

tasting – taste 6/10, sweetness 6/10

bottled and labeled as “mix 22/9/2010”

All kombuchas harvested on 22/9/2010 were bottled and closed tight and left at room temperature to secondary ferment for approximately next 24 hours.

2:30 am kitchen clean and ready to be used again

Hackers involved – Sara, Sam, Joshua, Jessie and Frantisek

prices of ingredients: lapsang suchong $17.92/lb; gunpowder $27.25/lb; sugar cane sugar $1.71/lb

(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