Cultured Drinks Brewing Program/Class Overview 6/10/2010 - Revision history

Algoldor at 14:50, 7 January 2011

2011-01-07T14:50:26Z

← Older revision		Revision as of 07:50, 7 January 2011
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	We moved to the kitchen and bottled KT-II 29/10/2010, labeled as kl-6/10/10 (kombucha ~~labsang~~ souchong) and KT-III, labeled as kp-6/10/10 (kombucha pu-erh).		We moved to the kitchen and bottled KT-II 29/10/2010, labeled as kl-6/10/10 (kombucha lapsang souchong) and KT-III, labeled as kp-6/10/10 (kombucha pu-erh).

Algoldor at 02:24, 6 November 2010

2010-11-06T02:24:44Z

← Older revision		Revision as of 19:24, 5 November 2010
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	'''General recipe for kombucha class:'''		'''General recipe for kombucha class:'''

	sugar = 6% (w/v); tea = 0.6% (w/v); start = 5% (w/v)		sugar = 6% (w/v); tea = 0.6% (w/v); start = 5% (w/v); SCOBY

Leif: moved Class Overview 6/10/2010 to Cultured Drinks Brewing Program/Class Overview 6/10/2010: wiki is not a big truck

2010-10-14T00:45:41Z

moved Class Overview 6/10/2010 to Cultured Drinks Brewing Program/Class Overview 6/10/2010: wiki is not a big truck

← Older revision	Revision as of 17:45, 13 October 2010
(No difference)

SpammerHellDontDelete at 09:15, 7 October 2010

2010-10-07T09:15:54Z

← Older revision		Revision as of 02:15, 7 October 2010
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			'''Brewing Class 6/10/2010'''

	~~Brewing Class 6/10/2010~~

	Frantisek gave an overview of the kombucha culture, ingredients and the brewing process.		Frantisek gave an overview of the kombucha culture, ingredients and the brewing process.


	We moved to the kitchen and bottled KT-II 29/10/2010, labeled as kl-6/10/10 (kombucha labsang souchong) and KT-III, labeled as kp-6/10/10 (kombucha pu-erh).		We moved to the kitchen and bottled KT-II 29/10/2010, labeled as kl-6/10/10 (kombucha labsang souchong) and KT-III, labeled as kp-6/10/10 (kombucha pu-erh).

	General recipe for kombucha class:
			'''General recipe for kombucha class:'''

	sugar = 6% (w/v); tea = 0.6% (w/v); start = 5% (w/v)		sugar = 6% (w/v); tea = 0.6% (w/v); start = 5% (w/v)


	Sam started to brew a new batch of Kombucha – gunpowder tea kombucha (gk – 6/10/2010)		Sam started to brew a new batch of Kombucha – gunpowder tea kombucha (gk – 6/10/2010)

	recipe:		'''recipe:'''

	culture volume (Vc) = 11 l		culture volume (Vc) = 11 l
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	Event Log:		'''Event Log:'''

	20:20 preparation started		20:20 preparation started
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	Cooler – C-I 6/10/2010		'''Cooler – C-I 6/10/2010'''

	1/2 cup of Strauss whey harvested 6/10/2010		1/2 cup of Strauss whey harvested 6/10/2010
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	Event Log		'''Event Log'''

	20:46 preparation started. Mixed 3 cups of warm water with 1 cup of honey		20:46 preparation started. Mixed 3 cups of warm water with 1 cup of honey
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	Cooler - C-I 29/9/2010 tasted		'''Cooler - C-I 29/9/2010 tasted'''

	We tasted the cooler but it was not really sour. The cooler didn't ferment.		We tasted the cooler but it was not really sour. The cooler didn't ferment.
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	Recipe:		'''Recipe:'''

	culture volume = 8.5 l		culture volume = 8.5 l
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	Bottling and Flavoring		'''Bottling and Flavoring'''


	Hibiscus Flavor		'''Hibiscus Flavor'''

	Flavoring of gunpowder base (29/9/2010) with hibiscus infusion – gk --> gkh		Flavoring of gunpowder base (29/9/2010) with hibiscus infusion – gk --> gkh
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	Grape Flavor		'''Grape Flavor'''

	Flavoring of gunpowder base (29/9/2010) with grape juice.		Flavoring of gunpowder base (29/9/2010) with grape juice.
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	Yogurt Culture		'''Yogurt Culture'''

	preparation of yogurt (Frantisek's culture)		preparation of yogurt (Frantisek's culture)
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	Commercial Cooler		'''Commercial Cooler'''

	Tasting – Drinkwell Softers Eatwell Farm		Tasting – Drinkwell Softers Eatwell Farm

	taste – 6/10 sweetness 5/10		taste – 6/10 sweetness 5/10

SpammerHellDontDelete at 09:12, 7 October 2010

2010-10-07T09:12:43Z

← Older revision		Revision as of 02:12, 7 October 2010
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	starter = 550 ml		starter = 550 ml


	Event Log:		Event Log:
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	21:11 mother added and covered with muslin		21:11 mother added and covered with muslin

	vessel labeled as GK 6/10/2010		vessel labeled as GK 6/10/2010


	Cooler – C-I 6/10/2010		Cooler – C-I 6/10/2010
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	Culture volume = 3.3 l		Culture volume = 3.3 l


	Event Log		Event Log

	20:46 preparation started. Mixed 3 cups of warm water with 1 cup of honey		20:46 preparation started. Mixed 3 cups of warm water with 1 cup of honey

	20:52 water added. bring the water as high to the top of the container as possible (anaerobic drink), closed with water lock		20:52 water added. bring the water as high to the top of the container as possible (anaerobic drink), closed with water lock


	Cooler - C-I 29/9/2010 tasted		Cooler - C-I 29/9/2010 tasted

	We tasted the cooler but it was not really sour. The cooler didn't ferment.		We tasted the cooler but it was not really sour. The cooler didn't ferment.

	New batch, cold hibiscus infusion kombucha, no tea added (hk)		New batch, cold hibiscus infusion kombucha, no tea added (hk)


	Recipe:		Recipe:

	culture volume = 8.5 l		culture volume = 8.5 l

	6% sugar = 510 g		6% sugar = 510 g

	hibiscus infusion – hib. inf. 1 l + 3/8 c (50 g) + 3l + 1 c (75 g)		hibiscus infusion – hib. inf. 1 l + 3/8 c (50 g) + 3l + 1 c (75 g)

	starter – 412.5 ml original hibiscus starter		starter – 412.5 ml original hibiscus starter

	kt-III mother harvested today added		kt-III mother harvested today added


	Bottling and Flavoring		Bottling and Flavoring


	Hibiscus Flavor		Hibiscus Flavor

	Flavoring of gunpowder base (29/9/2010) with hibiscus infusion – gk --> gkh		Flavoring of gunpowder base (29/9/2010) with hibiscus infusion – gk --> gkh

	hibiscus infusion II. tasting – taste 6/10, strength 6/10		hibiscus infusion II. tasting – taste 6/10, strength 6/10

	4.5 l of gk (29/9/2010) combined with 1 l of hib. inf.		4.5 l of gk (29/9/2010) combined with 1 l of hib. inf.

	tasting – 5/10, sweetness 5/10		tasting – 5/10, sweetness 5/10

	added 1/4 c of sugar dissolved in water		added 1/4 c of sugar dissolved in water

	taste – 6/10; sweetness 5/10		taste – 6/10; sweetness 5/10

	added 1/8 c of sugar		added 1/8 c of sugar

	taste – 6/10, sweetness 6/10		taste – 6/10, sweetness 6/10


	Grape Flavor		Grape Flavor

	Flavoring of gunpowder base (29/9/2010) with grape juice.		Flavoring of gunpowder base (29/9/2010) with grape juice.

	3/2 c of grape juice +1/2 c of sugar added		3/2 c of grape juice +1/2 c of sugar added

	tasting – taste 6/10, sweetness 6/10, bottled and labeled gkg 6/10/2010		tasting – taste 6/10, sweetness 6/10, bottled and labeled gkg 6/10/2010


	Gunpowder tea, pu-erh and lapsang souchong kombuchas which were started on 29/9/2010 were harvested also as plain flavors.		Gunpowder tea, pu-erh and lapsang souchong kombuchas which were started on 29/9/2010 were harvested also as plain flavors.


	Yogurt Culture		Yogurt Culture

	preparation of yogurt (Frantisek's culture)		preparation of yogurt (Frantisek's culture)

	milk – organic whole pasteurized milk Strauss milk		milk – organic whole pasteurized milk Strauss milk

	2/3 c of yogurt transferred to the 1 gl glass container		2/3 c of yogurt transferred to the 1 gl glass container

	1.5 l of milk added		1.5 l of milk added

	covered, labeled – yogurt (y) 6/10/2010		covered, labeled – yogurt (y) 6/10/2010


	Commercial Cooler		Commercial Cooler

	Tasting – Drinkwell Softers Eatwell Farm		Tasting – Drinkwell Softers Eatwell Farm

	taste – 6/10 sweetness 5/10		taste – 6/10 sweetness 5/10

SpammerHellDontDelete: Created page with ' Brewing Class 6/10/2010 Frantisek gave an overview of the kombucha culture, ingredients and the brewing process. We moved to the kitchen and bottled KT-II 29/10/2010, labele…'

2010-10-07T09:10:01Z

Created page with ' Brewing Class 6/10/2010 Frantisek gave an overview of the kombucha culture, ingredients and the brewing process. We moved to the kitchen and bottled KT-II 29/10/2010, labele…'

New page

Brewing Class 6/10/2010

Frantisek gave an overview of the kombucha culture, ingredients and the brewing process.

We moved to the kitchen and bottled KT-II 29/10/2010, labeled as kl-6/10/10 (kombucha labsang souchong) and KT-III, labeled as kp-6/10/10 (kombucha pu-erh).

General recipe for kombucha class:

sugar = 6% (w/v); tea = 0.6% (w/v); start = 5% (w/v)

Sam started to brew a new batch of Kombucha – gunpowder tea kombucha (gk – 6/10/2010)

recipe:

culture volume (Vc) = 11 l

6% sugar = 660 g

0.6 % green gun powder tea = 66 g

starter = 550 ml

Event Log:

20:20 preparation started

20:30 starting to boil the water

20:37 water boiled

20:41 gun powder tea added

20:56 hot water tea strained

20:57 sugar added

21:01 starter added

21:03 5.7 l cold water added

21:08 starter added

21:09 2.4 l cold water added to bring to Vc

21:11 mother added and covered with muslin
vessel labeled as GK 6/10/2010

Cooler – C-I 6/10/2010

1/2 cup of Strauss whey harvested 6/10/2010

1 cup of honey

Culture volume = 3.3 l

Event Log
20:46 preparation started. Mixed 3 cups of warm water with 1 cup of honey
20:52 water added. bring the water as high to the top of the container as possible (anaerobic drink), closed with water lock

Cooler - C-I 29/9/2010 tasted
We tasted the cooler but it was not really sour. The cooler didn't ferment.

New batch, cold hibiscus infusion kombucha, no tea added (hk)

Recipe:
culture volume = 8.5 l
6% sugar = 510 g
hibiscus infusion – hib. inf. 1 l + 3/8 c (50 g) + 3l + 1 c (75 g)
starter – 412.5 ml original hibiscus starter
kt-III mother harvested today added

Bottling and Flavoring

Hibiscus Flavor
Flavoring of gunpowder base (29/9/2010) with hibiscus infusion – gk --> gkh
hibiscus infusion II. tasting – taste 6/10, strength 6/10
4.5 l of gk (29/9/2010) combined with 1 l of hib. inf.
tasting – 5/10, sweetness 5/10
added 1/4 c of sugar dissolved in water
taste – 6/10; sweetness 5/10
added 1/8 c of sugar
taste – 6/10, sweetness 6/10

Grape Flavor
Flavoring of gunpowder base (29/9/2010) with grape juice.
3/2 c of grape juice +1/2 c of sugar added
tasting – taste 6/10, sweetness 6/10, bottled and labeled gkg 6/10/2010

Gunpowder tea, pu-erh and lapsang souchong kombuchas which were started on 29/9/2010 were harvested also as plain flavors.

Yogurt Culture

preparation of yogurt (Frantisek's culture)
milk – organic whole pasteurized milk Strauss milk
2/3 c of yogurt transferred to the 1 gl glass container
1.5 l of milk added
covered, labeled – yogurt (y) 6/10/2010

Commercial Cooler

Tasting – Drinkwell Softers Eatwell Farm
taste – 6/10 sweetness 5/10