SpammerHellDontDelete: Created page with 'Class Overview 27/10/2010 * preparation of new batch of hibiscus kombucha * harvest and preparation of honey cooler Hibiscus Kombucha * recipe: culture volume…'

2010-10-28T04:47:22Z

Created page with 'Class Overview 27/10/2010 * preparation of new batch of hibiscus kombucha * harvest and preparation of honey cooler Hibiscus Kombucha * recipe: culture volume…'

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Class Overview 27/10/2010

* preparation of new batch of hibiscus kombucha
* harvest and preparation of honey cooler

Hibiscus Kombucha

* recipe: culture volume (Vc) = 8.5 l; sugar 6% (w/v)(510 g); hibiscus 0.6% (w/v) (51 g); starter 5% (v/v) (425 g); SCOBY; water

Working procedure

* bring to boil 3 l of water
* remove from heat and add the hibiscus
* steep at least 10-15 min
* strain the infusion
* add the sugar and mix well to dissolve
* add water to the mixture to fill 80% of Vc
* add the starter
* fill up to the final Vc with water
* taste and note to the log
* transfer the SCOBY on to the mixture with the youngest layer facing up
* cover with muslin cloth and tie with string
* label the container, in this case "hibiscus kombucha 27/10/2010"

Honey Cooler

* recipe: culture volume (Vc) - 3.785 l; honey 10% (w/v) (378 g); whey 3.1% (w/v) (118.29 ml); water

Working procedure

* measure honey
* transfer in to the pot and add hot water and dissolve well
* add cold water up to 80% of Vc
* transfer to the fermentation vessel
* add the whey
* fill to the Vc
* taste and note to the log
* seal with water lock
* label the container, in this case "honey cooler 27/10/2010"

Another class done, it was great with lots of delicious food brought by friends. Special thanks to TJ.

Cultured Drinks Brewing Program/Class Overview 27/10/2010 - Revision history

SpammerHellDontDelete: Created page with 'Class Overview 27/10/2010 * preparation of new batch of hibiscus kombucha * harvest and preparation of honey cooler Hibiscus Kombucha * recipe: culture volume…'