Granos tibicos growing media - Revision history

Samthetechie: /* See Also */

2014-11-20T05:32:55Z

Samthetechie: /* Also See */

2014-11-20T05:29:53Z

Also See

← Older revision		Revision as of 05:29, 20 November 2014
Line 14:		Line 14:
	I usually prepare my water kefir mixture in two steps, the first step with grains in an aerobic environment and the second step in a closed flask with the grains removed. At the moment I add ca 40 g (5% (w/v) of grains to 24-28g (+-3% (w/v)) brown sugar diluted in 750-800g room temp water (I'm not that precise). Let it stand for 2-3 days with piece of dried fruit and transfer liquid without grains to a flask. In the second step I add ca 50-100 g (6-13% (w/v)) fruit juice or lemonade and berries and/or dried fruit at wish. Let stand with closed lid for 2-3 days. Drink. If not enough fizz, let stand longer. I usually leave some 3 cm space in the top and my feeling is that the pressure and fizz is larger if I reseal the flask after having drunken half of it -probably due to more available oxygen in the flask.		I usually prepare my water kefir mixture in two steps, the first step with grains in an aerobic environment and the second step in a closed flask with the grains removed. At the moment I add ca 40 g (5% (w/v) of grains to 24-28g (+-3% (w/v)) brown sugar diluted in 750-800g room temp water (I'm not that precise). Let it stand for 2-3 days with piece of dried fruit and transfer liquid without grains to a flask. In the second step I add ca 50-100 g (6-13% (w/v)) fruit juice or lemonade and berries and/or dried fruit at wish. Let stand with closed lid for 2-3 days. Drink. If not enough fizz, let stand longer. I usually leave some 3 cm space in the top and my feeling is that the pressure and fizz is larger if I reseal the flask after having drunken half of it -probably due to more available oxygen in the flask.

	=Also ~~See~~=		=See Also=
	* [[Granos tibicos growing media]]		* [[Granos tibicos growing media]]
	* [[Tibicos]]		* [[Tibicos]]

	[[Category:Projects]]		[[Category:Projects]]

Samthetechie: replacing summary with findings- sounds better

2014-11-20T05:29:06Z

replacing summary with findings- sounds better

← Older revision		Revision as of 05:29, 20 November 2014
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	* Daniel's experiments		* Daniel's experiments

	=Experimental ~~Summaries~~=		=Experimental Findings=
	==Algoldor's experiments==		==Algoldor's experiments==
	For over four months I've been culturing water kefir and ginger beer plant cultures with variety of media achieving well fermented beverages of tasty flavour however failing in increasing or even keeping the amount/weight of the grains. I've used generally light brown or dark brown sugar of concentration of around 7% (w/v) so 700 g per 10 l batch, black tea was used for some time (around 0.5% (w/v)), 0.02% (w/v; 2 g) of DAP (diammonium hydrogen phosphate (NH4)2HPO4, fresh fruits etc. I've also switched from anaerobic to aerobic fermentation. It seems to me, that the ''Lactobacillus brevis,'' microbe responsible for the growth of the dextran based biofilm from which the grain is composed is missing or the conditions are not favourable for it to produce the matrix, however the later should be not the case because conditions above are in agreement with literature and experiments which have shown to provide grain growth.		For over four months I've been culturing water kefir and ginger beer plant cultures with variety of media achieving well fermented beverages of tasty flavour however failing in increasing or even keeping the amount/weight of the grains. I've used generally light brown or dark brown sugar of concentration of around 7% (w/v) so 700 g per 10 l batch, black tea was used for some time (around 0.5% (w/v)), 0.02% (w/v; 2 g) of DAP (diammonium hydrogen phosphate (NH4)2HPO4, fresh fruits etc. I've also switched from anaerobic to aerobic fermentation. It seems to me, that the ''Lactobacillus brevis,'' microbe responsible for the growth of the dextran based biofilm from which the grain is composed is missing or the conditions are not favourable for it to produce the matrix, however the later should be not the case because conditions above are in agreement with literature and experiments which have shown to provide grain growth.

Samthetechie: /* Experiments summaries */

2014-11-20T05:28:30Z

Experiments summaries

← Older revision		Revision as of 05:28, 20 November 2014
Line 5:		Line 5:
	* Daniel's experiments		* Daniel's experiments

	=~~Experiments summaries~~=		=Experimental Summaries=
	==Algoldor's experiments==		==Algoldor's experiments==
	For over four months I've been culturing water kefir and ginger beer plant cultures with variety of media achieving well fermented beverages of tasty flavour however failing in increasing or even keeping the amount/weight of the grains. I've used generally light brown or dark brown sugar of concentration of around 7% (w/v) so 700 g per 10 l batch, black tea was used for some time (around 0.5% (w/v)), 0.02% (w/v; 2 g) of DAP (diammonium hydrogen phosphate (NH4)2HPO4, fresh fruits etc. I've also switched from anaerobic to aerobic fermentation. It seems to me, that the ''Lactobacillus brevis,'' microbe responsible for the growth of the dextran based biofilm from which the grain is composed is missing or the conditions are not favourable for it to produce the matrix, however the later should be not the case because conditions above are in agreement with literature and experiments which have shown to provide grain growth.		For over four months I've been culturing water kefir and ginger beer plant cultures with variety of media achieving well fermented beverages of tasty flavour however failing in increasing or even keeping the amount/weight of the grains. I've used generally light brown or dark brown sugar of concentration of around 7% (w/v) so 700 g per 10 l batch, black tea was used for some time (around 0.5% (w/v)), 0.02% (w/v; 2 g) of DAP (diammonium hydrogen phosphate (NH4)2HPO4, fresh fruits etc. I've also switched from anaerobic to aerobic fermentation. It seems to me, that the ''Lactobacillus brevis,'' microbe responsible for the growth of the dextran based biofilm from which the grain is composed is missing or the conditions are not favourable for it to produce the matrix, however the later should be not the case because conditions above are in agreement with literature and experiments which have shown to provide grain growth.

Samthetechie: added some structure and fixed ze good english :)

2014-11-20T05:28:05Z

added some structure and fixed ze good english :)

← Older revision		Revision as of 05:28, 20 November 2014
Line 1:		Line 1:
	This page is dedicated to the search for the optimal growing media for granos tibicos alias water kefir which will result both in growth of the culture in amount and also in a tasty beverage. So far it is suggested to create subpages for individual projects/data of people who are experimenting with this culture. On this page we would than share brief summaries of the results of our work, literature, future aims etc.		This page is dedicated to the search for the optimal growing media for granos tibicos alias water kefir which will result both in growth of the culture in amount and also in a tasty beverage. So far it is suggested to create subpages for individual projects/data of people who are experimenting with this culture. On this page we would than share brief summaries of the results of our work, literature, future aims etc.

			=Various experiments=
			* [[Granos_tibicos_growing_media_Algoldor\|Algoldor's experiments]]
			* Daniel's experiments

	* '''Various experiments'''		=Experiments summaries=
			==Algoldor's experiments==
	~~[[Granos_tibicos_growing_media_Algoldor\|Algoldor's experiments]]~~

	~~Daniel's experiments~~

	* '''Experiments ~~summary's'''~~

	~~'''~~Algoldor's experiments~~'''~~

	For over four months I've been culturing water kefir and ginger beer plant cultures with variety of media achieving well fermented beverages of tasty flavour however failing in increasing or even keeping the amount/weight of the grains. I've used generally light brown or dark brown sugar of concentration of around 7% (w/v) so 700 g per 10 l batch, black tea was used for some time (around 0.5% (w/v)), 0.02% (w/v; 2 g) of DAP (diammonium hydrogen phosphate (NH4)2HPO4, fresh fruits etc. I've also switched from anaerobic to aerobic fermentation. It seems to me, that the ''Lactobacillus brevis,'' microbe responsible for the growth of the dextran based biofilm from which the grain is composed is missing or the conditions are not favourable for it to produce the matrix, however the later should be not the case because conditions above are in agreement with literature and experiments which have shown to provide grain growth.		For over four months I've been culturing water kefir and ginger beer plant cultures with variety of media achieving well fermented beverages of tasty flavour however failing in increasing or even keeping the amount/weight of the grains. I've used generally light brown or dark brown sugar of concentration of around 7% (w/v) so 700 g per 10 l batch, black tea was used for some time (around 0.5% (w/v)), 0.02% (w/v; 2 g) of DAP (diammonium hydrogen phosphate (NH4)2HPO4, fresh fruits etc. I've also switched from anaerobic to aerobic fermentation. It seems to me, that the ''Lactobacillus brevis,'' microbe responsible for the growth of the dextran based biofilm from which the grain is composed is missing or the conditions are not favourable for it to produce the matrix, however the later should be not the case because conditions above are in agreement with literature and experiments which have shown to provide grain growth.


	'''Daniel's experiments~~'''~~		[[File:Daniel_kolbus_water_kefir_drinks_berries_072014.jpg\|right\|thumb\| Daniel's Kefir with berries]]
			==Daniel's experiments==
	I usually prepare my water kefir mixture in two steps, the first step with grains in an aerobic environment and the second step in a closed flask with the grains removed. At the moment I add ca 40 g (5% (w/v) of grains to 24-28g (+-3% (w/v)) brown sugar diluted in 750-800g room temp water (I'm not that precise). Let it stand for 2-3 days with piece of dried fruit and transfer liquid without grains to a flask. In the second step I add ca 50-100 g (6-13% (w/v)) fruit juice or lemonade and berries and/or dried fruit at wish. Let stand with closed lid for 2-3 days. Drink. If not enough fizz, let stand longer. I usually leave some 3 cm space in the top and my feeling is that the pressure and fizz is larger if I reseal the flask after having drunken half of it -probably due to more available oxygen in the flask.		I usually prepare my water kefir mixture in two steps, the first step with grains in an aerobic environment and the second step in a closed flask with the grains removed. At the moment I add ca 40 g (5% (w/v) of grains to 24-28g (+-3% (w/v)) brown sugar diluted in 750-800g room temp water (I'm not that precise). Let it stand for 2-3 days with piece of dried fruit and transfer liquid without grains to a flask. In the second step I add ca 50-100 g (6-13% (w/v)) fruit juice or lemonade and berries and/or dried fruit at wish. Let stand with closed lid for 2-3 days. Drink. If not enough fizz, let stand longer. I usually leave some 3 cm space in the top and my feeling is that the pressure and fizz is larger if I reseal the flask after having drunken half of it -probably due to more available oxygen in the flask.

	[[~~File:Daniel_kolbus_water_kefir_drinks_berries_072014.jpg\|400px~~]]		=Also See=
			* [[Granos tibicos growing media]]
			* [[Tibicos]]

	[[Category:Projects]]		[[Category:Projects]]

Algoldor at 10:33, 25 July 2014

2014-07-25T10:33:24Z

← Older revision		Revision as of 10:33, 25 July 2014
Line 5:		Line 5:

	[[Granos_tibicos_growing_media_Algoldor\|Algoldor's experiments]]		[[Granos_tibicos_growing_media_Algoldor\|Algoldor's experiments]]

			Daniel's experiments

	* '''Experiments summary's'''		* '''Experiments summary's'''

	Algoldor's experiments		'''Algoldor's experiments'''

			For over four months I've been culturing water kefir and ginger beer plant cultures with variety of media achieving well fermented beverages of tasty flavour however failing in increasing or even keeping the amount/weight of the grains. I've used generally light brown or dark brown sugar of concentration of around 7% (w/v) so 700 g per 10 l batch, black tea was used for some time (around 0.5% (w/v)), 0.02% (w/v; 2 g) of DAP (diammonium hydrogen phosphate (NH4)2HPO4, fresh fruits etc. I've also switched from anaerobic to aerobic fermentation. It seems to me, that the ''Lactobacillus brevis,'' microbe responsible for the growth of the dextran based biofilm from which the grain is composed is missing or the conditions are not favourable for it to produce the matrix, however the later should be not the case because conditions above are in agreement with literature and experiments which have shown to provide grain growth.


			'''Daniel's experiments'''

	~~For over four months~~ I~~'ve been culturing~~ water kefir ~~and ginger beer plant cultures~~ with ~~variety of media achieving well fermented beverages of tasty flavour however failing~~ in ~~increasing or even keeping~~ the ~~amount/weight of~~ the grains. I~~'ve used generally light brown or dark brown sugar of concentration of around 7~~% (w/v) ~~so 700 g per 10 l batch, black tea was used for some time~~ (~~around 0.5~~% (w/v))~~, 0~~.02% (w/v~~; 2 g~~) ~~of DAP (diammonium hydrogen phosphate (NH4~~)~~2HPO4~~, ~~fresh fruits etc~~. I~~'ve also switched from anaerobic to aerobic fermentation. It seems to me,~~ that the ~~''Lactobacillus brevis,'' microbe responsible for~~ the ~~growth~~ of ~~the dextran based biofilm from which the grain is composed is missing or the conditions are not favourable for~~ it to ~~produce~~ the ~~matrix~~.		I usually prepare my water kefir mixture in two steps, the first step with grains in an aerobic environment and the second step in a closed flask with the grains removed. At the moment I add ca 40 g (5% (w/v) of grains to 24-28g (+-3% (w/v)) brown sugar diluted in 750-800g room temp water (I'm not that precise). Let it stand for 2-3 days with piece of dried fruit and transfer liquid without grains to a flask. In the second step I add ca 50-100 g (6-13% (w/v)) fruit juice or lemonade and berries and/or dried fruit at wish. Let stand with closed lid for 2-3 days. Drink. If not enough fizz, let stand longer. I usually leave some 3 cm space in the top and my feeling is that the pressure and fizz is larger if I reseal the flask after having drunken half of it -probably due to more available oxygen in the flask.

			[[File:Daniel_kolbus_water_kefir_drinks_berries_072014.jpg\|400px]]

	[[Category:Projects]]		[[Category:Projects]]

Algoldor at 02:58, 5 July 2014

2014-07-05T02:58:36Z

← Older revision		Revision as of 02:58, 5 July 2014
Line 1:		Line 1:
	This page is dedicated to the search for the optimal growing media for granos tibicos alias water kefir which will result both in growth of the culture in amount and tasty beverage. ~~I ([[User:Algoldor\|Algoldor]] suggest~~ to create subpages for individual projects/data of people who are experimenting with this culture. On this page we would than share brief summaries of the results of our work, literature, future aims etc.		This page is dedicated to the search for the optimal growing media for granos tibicos alias water kefir which will result both in growth of the culture in amount and also in a tasty beverage. So far it is suggested to create subpages for individual projects/data of people who are experimenting with this culture. On this page we would than share brief summaries of the results of our work, literature, future aims etc.


	* Various experiments		* '''Various experiments'''

			[[Granos_tibicos_growing_media_Algoldor\|Algoldor's experiments]]

			* '''Experiments summary's'''

			Algoldor's experiments

			For over four months I've been culturing water kefir and ginger beer plant cultures with variety of media achieving well fermented beverages of tasty flavour however failing in increasing or even keeping the amount/weight of the grains. I've used generally light brown or dark brown sugar of concentration of around 7% (w/v) so 700 g per 10 l batch, black tea was used for some time (around 0.5% (w/v)), 0.02% (w/v; 2 g) of DAP (diammonium hydrogen phosphate (NH4)2HPO4, fresh fruits etc. I've also switched from anaerobic to aerobic fermentation. It seems to me, that the ''Lactobacillus brevis,'' microbe responsible for the growth of the dextran based biofilm from which the grain is composed is missing or the conditions are not favourable for it to produce the matrix.

	~~[[Granos_tibicos_growing_media_Algoldor\| Algoldor's experiments]]~~

	[[Category:Projects]]		[[Category:Projects]]

Algoldor at 02:46, 5 July 2014

2014-07-05T02:46:01Z

← Older revision		Revision as of 02:46, 5 July 2014
Line 5:		Line 5:

	[[Granos_tibicos_growing_media_Algoldor\| Algoldor's experiments]]		[[Granos_tibicos_growing_media_Algoldor\| Algoldor's experiments]]

			[[Category:Projects]]

Algoldor at 02:17, 25 June 2014

2014-06-25T02:17:32Z

← Older revision		Revision as of 02:17, 25 June 2014
Line 1:		Line 1:
	This page is dedicated to the search for the optimal growing media for granos tibicos alias water kefir which will result both in growth of the culture in amount and tasty beverage.		This page is dedicated to the search for the optimal growing media for granos tibicos alias water kefir which will result both in growth of the culture in amount and tasty beverage. I ([[User:Algoldor\|Algoldor]] suggest to create subpages for individual projects/data of people who are experimenting with this culture. On this page we would than share brief summaries of the results of our work, literature, future aims etc.


			* Various experiments

			[[Granos_tibicos_growing_media_Algoldor\| Algoldor's experiments]]

Algoldor: Created page with "This page is dedicated to the search for the optimal growing media for granos tibicos alias water kefir which will result both in growth of the culture in amount and tasty bev..."

2014-06-25T01:39:31Z

Created page with "This page is dedicated to the search for the optimal growing media for granos tibicos alias water kefir which will result both in growth of the culture in amount and tasty bev..."

New page

This page is dedicated to the search for the optimal growing media for granos tibicos alias water kefir which will result both in growth of the culture in amount and tasty beverage.

← Older revision		Revision as of 05:32, 20 November 2014
Line 16:		Line 16:
	=See Also=		=See Also=
	* [[Granos tibicos growing media]]		* [[Granos tibicos growing media]]
			* [[Granos tibicos growing media Algoldor]]
	* [[Tibicos]]		* [[Tibicos]]

	[[Category:Projects]]		[[Category:Projects]]