Cultured Drinks Brewing Program/Class Overview 5/11/2010 - Revision history

Algoldor: /* kombucha (white tea) */

2010-11-06T16:44:48Z

kombucha (white tea)

← Older revision		Revision as of 09:44, 6 November 2010
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	[[File:Bottling_bottles_lines_fa05112010.jpg\|300px]]		[[File:Bottling_bottles_lines_fa05112010.jpg\|300px]]
			[[File:Laura_bottling_fa05112010.jpg\|300px]]

	==honey cooler==		==honey cooler==

Algoldor: /* kombucha (white tea) */

2010-11-06T16:43:09Z

kombucha (white tea)

← Older revision		Revision as of 09:43, 6 November 2010
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	tasting - taste 6/10, sweetness 6/10, ready to be bottled		tasting - taste 6/10, sweetness 6/10, ready to be bottled

	[[File:Bottling_bottles_lines_fa05112010.jpg]]		[[File:Bottling_bottles_lines_fa05112010.jpg\|300px]]

	==honey cooler==		==honey cooler==

Algoldor: /* kombucha (white tea) */

2010-11-06T16:42:47Z

kombucha (white tea)

← Older revision		Revision as of 09:42, 6 November 2010
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	tasting - taste 6/10, sweetness 6/10, ready to be bottled		tasting - taste 6/10, sweetness 6/10, ready to be bottled

			[[File:Bottling_bottles_lines_fa05112010.jpg]]

	==honey cooler==		==honey cooler==

Algoldor: /* Brewing Class Notes 5/11/2010 */

2010-11-06T16:40:35Z

Brewing Class Notes 5/11/2010

← Older revision		Revision as of 09:40, 6 November 2010
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	=Brewing Class Notes 5/11/2010=		=Brewing Class Notes 5/11/2010=

			[[File:Robert_bottling_fa05112010.jpg\|300px]]

	==kombucha (white tea)==		==kombucha (white tea)==

SpammerHellDontDelete at 16:28, 6 November 2010

2010-11-06T16:28:03Z

← Older revision		Revision as of 09:28, 6 November 2010
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	* Preparation log		* Preparation log

	- batch prepared as one (Vc = 23 l)		- batch prepared as one (Vc = 23 l)

	sugar = 1380 g; tea (white) = 138 g; starter (green tea gunpowder kombucha) = 1150 ml		sugar = 1380 g; tea (white) = 138 g; starter (green tea gunpowder kombucha) = 1150 ml


	18:00 - 19:20 cleaning the kitchen		18:00 - 19:20 cleaning the kitchen

	19:40 started to prepare the batch		19:40 started to prepare the batch

	19:53 sugar and tea wighted		19:53 sugar and tea wighted

	20:12 tea added (water adjusted to +- 190F)		20:12 tea added (water adjusted to +- 190F)
	20:23 tea strained
	sugar added		20:23 tea strained, sugar added

	20:41 starter added		20:41 starter added

	21:02 kombucha batch done and labeled		21:02 kombucha batch done and labeled

	21:22 kh (hibiscus kombucha) 27/10/2010		21:22 kh (hibiscus kombucha) 27/10/2010

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

	1/2 c of sugar added (dissolved in 1 c of hot water)		1/2 c of sugar added (dissolved in 1 c of hot water)

	tasting - taste 6/10, sweetness 6/10, ready to be bottled		tasting - taste 6/10, sweetness 6/10, ready to be bottled

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	* preparation log		* preparation log


	honey measured and dissolved in approximately 1 l of hot water		honey measured and dissolved in approximately 1 l of hot water

	cocktail diluted with approximately 2 l of cold water and transfered to the glass fermentation vessel		cocktail diluted with approximately 2 l of cold water and transfered to the glass fermentation vessel

	yogurt added		yogurt added

	volume brought to Vc		volume brought to Vc

	water lock installed and vessel labeled as C-I. 5/11/2010 (honey cooler)		water lock installed and vessel labeled as C-I. 5/11/2010 (honey cooler)


	hibiscus kombucha bottled (8.3 l; 20 beer bottles for Noisebridge fridge)		hibiscus kombucha bottled (8.3 l; 20 beer bottles for Noisebridge fridge)

	honey cooler bottled (3.7 l; 6 pint bottles for Noisebridge)		honey cooler bottled (3.7 l; 6 pint bottles for Noisebridge)


	Thanks a lot to Laura and Robert for their help, it was a really nice class!		Thanks a lot to Laura and Robert for their help, it was a really nice class!

SpammerHellDontDelete at 16:27, 6 November 2010

2010-11-06T16:27:05Z

← Older revision		Revision as of 09:27, 6 November 2010
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	==kombucha (white tea)==		==kombucha (white tea)==

	recipe: sugar = 6% (w/v); tea = 0.6% (w/v); starter (kombucha liquid) = 5% (v/v); SCOBY; Vc (culture volume) = wk-I (white kombucha I.) = 8.5 l; wk-II. (white kombucha II.) = 14.5 l		* recipe: sugar = 6% (w/v); tea = 0.6% (w/v); starter (kombucha liquid) = 5% (v/v); SCOBY; Vc (culture volume) = wk-I (white kombucha I.) = 8.5 l; wk-II. (white kombucha II.) = 14.5 l

	* Preparation log		* Preparation log
Line 14:		Line 14:
	20:12 tea added (water adjusted to +- 190F)		20:12 tea added (water adjusted to +- 190F)
	20:23 tea strained		20:23 tea strained
	sugar added		sugar added
	20:41 starter added		20:41 starter added
	21:02 kombucha batch done and labeled		21:02 kombucha batch done and labeled
Line 20:		Line 20:
	21:22 kh (hibiscus kombucha) 27/10/2010		21:22 kh (hibiscus kombucha) 27/10/2010
	tasting - taste 6/10, sweetness 5/10		tasting - taste 6/10, sweetness 5/10
	1/2 c of sugar added (dissolved in 1 c of hot water)		1/2 c of sugar added (dissolved in 1 c of hot water)
	tasting - taste 6/10, sweetness 6/10, ready to be bottled		tasting - taste 6/10, sweetness 6/10, ready to be bottled

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	==honey cooler==		==honey cooler==

	recipe: honey = 10% (w/v); inoculum (yogurt) = 5% (v/v)		* recipe: honey = 10% (w/v); inoculum (yogurt) = 5% (v/v)

	* preparation log		* preparation log

SpammerHellDontDelete: Created page with '=Brewing Class Notes 5/11/2010= ==kombucha (white tea)== recipe: sugar = 6% (w/v); tea = 0.6% (w/v); starter (kombucha liquid) = 5% (v/v); SCOBY; Vc (culture volume) = wk-I (wh…'

2010-11-06T16:26:17Z

Created page with '=Brewing Class Notes 5/11/2010= ==kombucha (white tea)== recipe: sugar = 6% (w/v); tea = 0.6% (w/v); starter (kombucha liquid) = 5% (v/v); SCOBY; Vc (culture volume) = wk-I (wh…'

New page

=Brewing Class Notes 5/11/2010=

==kombucha (white tea)==

recipe: sugar = 6% (w/v); tea = 0.6% (w/v); starter (kombucha liquid) = 5% (v/v); SCOBY; Vc (culture volume) = wk-I (white kombucha I.) = 8.5 l; wk-II. (white kombucha II.) = 14.5 l

* Preparation log
- batch prepared as one (Vc = 23 l)
sugar = 1380 g; tea (white) = 138 g; starter (green tea gunpowder kombucha) = 1150 ml

18:00 - 19:20 cleaning the kitchen
19:40 started to prepare the batch
19:53 sugar and tea wighted
20:12 tea added (water adjusted to +- 190F)
20:23 tea strained
sugar added
20:41 starter added
21:02 kombucha batch done and labeled

21:22 kh (hibiscus kombucha) 27/10/2010
tasting - taste 6/10, sweetness 5/10
1/2 c of sugar added (dissolved in 1 c of hot water)
tasting - taste 6/10, sweetness 6/10, ready to be bottled

==honey cooler==

recipe: honey = 10% (w/v); inoculum (yogurt) = 5% (v/v)

* preparation log

honey measured and dissolved in approximately 1 l of hot water
cocktail diluted with approximately 2 l of cold water and transfered to the glass fermentation vessel
yogurt added
volume brought to Vc
water lock installed and vessel labeled as C-I. 5/11/2010 (honey cooler)

hibiscus kombucha bottled (8.3 l; 20 beer bottles for Noisebridge fridge)
honey cooler bottled (3.7 l; 6 pint bottles for Noisebridge)

Thanks a lot to Laura and Robert for their help, it was a really nice class!