Kvasirs diary algoldor - Revision history

Algoldor at 17:24, 13 March 2018

2018-03-13T17:24:37Z

← Older revision		Revision as of 17:24, 13 March 2018
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	Here you can find my kvasir's diary, I will try to update it as much as I can, sharing it with the community helps me to keep the electronic version updated which is important I believe.		Here you can find my kvasir's diary, I will try to update it as much as I can, sharing it with the community helps me to keep the electronic version updated which is important I believe.

			===19/1/2018===

	===12/1/~~2008~~===		====WK-19/1/18====
			New batch - Vc = 25 l, 6%(w/v; 1500 g) of organic sugar, 2%(v/v; 500 ml) of fresh water kefir culture

			===17/1/2018===

			WK-1/2/18 - omiga - 50 g/ml of fresh juice of orange added, bottled as:
			====WO-19/1/18====

			WK-1/2/18 - ginger beer - fresh orange juice added, most likely bottled at the same time, no notes

			===12/1/2018===

	water kefir (wk) - 34c3 - tasted, 7/10, very nice fresh flavour of fruits, nicely fermented. Ferment drained, sugar and dried figs added (40 g = 2%(w/v); 6%(w/v; 120 g) of sugar. Wide mouth glass mason jar used, Vc=2 l		water kefir (wk) - 34c3 - tasted, 7/10, very nice fresh flavour of fruits, nicely fermented. Ferment drained, sugar and dried figs added (40 g = 2%(w/v); 6%(w/v; 120 g) of sugar. Wide mouth glass mason jar used, Vc=2 l

Algoldor at 17:15, 13 March 2018

2018-03-13T17:15:21Z

← Older revision		Revision as of 17:15, 13 March 2018
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	water kefir from Carole from France - WB		water kefir from Carole from France - WB

			====WK-1//12/18====
			- taste 6/10, well fermented, Vc = 25 l -->

			10 l used for making 오미자 "omiga" ([https://en.wikipedia.org/wiki/Schisandra_chinensis Schisandra chinensis]) flavour, 50 g(w/v; 0.5%) of omiga dried berries used as cold infusion.

			15 l used for ginger beer, 2%(w/v, 150 g or 300 g??? notes not clear), hibiscus - 19 g, 우자 (judza)([https://en.wikipedia.org/wiki/Citrus_junos Citrus junos]), 50 g, all cold infusion

	===5/1/2017===		===5/1/2017===

Algoldor at 17:07, 13 March 2018

2018-03-13T17:07:01Z

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 Greetings to all!
 Here you can find my kvasir's diary, I will try to update it as much as I can, sharing it with the community helps me to keep the electronic version updated which is important I believe.
 ===14/7/2017===

Algoldor at 09:40, 15 July 2017

2017-07-15T09:40:02Z

← Older revision		Revision as of 09:40, 15 July 2017
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	====KB-14/7/17====		====KB-14/7/17====
	* 6%(w/v; 600 g) of olbs (bit darker); 0.5%(w/v; 50 g) of black tea; Vc=10 l; original kombucha SCOBY cut in half and split into two batches, this is one of them; batch let to ferment at room t +- 20-25°C; labeled as ===> KB-14/7/17*		Vc=10 l; 6%(w/v; 600 g) of olbs (bit darker); 0.5%(w/v; 50 g) of black tea; Vc=10 l; original kombucha SCOBY cut in half and split into two batches, this is one of them; batch let to ferment at room t +- 20-25°C; labeled as ===> KB-14/7/17

	====KG-14/7/17====		====KG-14/7/17====
	* 6%(w/v; 600 g) of olbs (bit darker); 0.5%(w/v; 50 g) of green tea (hot infusion around 80°C for 7 minutes or so)~~; Vc=10 l~~; original kombucha SCOBY cut in half and split into two batches, this is one of them; batch let to ferment at room t +- 20-25°C; labeled as ===> KG-14/7/17*		* Vc=10 l; 6%(w/v; 600 g) of olbs (bit darker); 0.5%(w/v; 50 g) of green tea (hot infusion around 80°C for 7 minutes or so); original kombucha SCOBY cut in half and split into two batches, this is one of them; batch let to ferment at room t +- 20-25°C; labeled as ===> KG-14/7/17*

			====WC-14/7/17====
			* Vc=35 l; 7%(w/v; 2400 g) of olbs (light brown, rather blond); 1.7%(v/v; 600 ml) of fresh water kefir culture, let to ferment at room temperature 20-25°C in 38 l stainless steel pot, anaerobic fermentation, labeled as ===> Wc-14/7/17

	===11/7/2017===		===11/7/2017===

Algoldor at 09:29, 15 July 2017

2017-07-15T09:29:55Z

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 Greetings to all!
 Here you can find my kvasir's diary, I will try to update it as much as I can, sharing it with the community helps me to keep the electronic version updated which is important I believe.
 ===11/7/2017===

Algoldor: /* 11/7/2017 */

2017-07-13T14:57:21Z

11/7/2017

← Older revision		Revision as of 14:57, 13 July 2017
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	====LC-1-11/7/17====		====LC-1-11/7/17====
	Lactic cooler prepared for SHA2017. It will be later on flavoured to ginger beer, hibiscus or mate probiotic drink.		Lactic cooler prepared for SHA2017 as part of [https://wiki.sha2017.org/w/Projects:Probiotic_Drinks_Everywhere Probiotic Drinks Everywhere project]. It will be later on flavoured to ginger beer, hibiscus or mate probiotic drink.
	* 7% (w/v; 1 400 g) of organic medium brown sugar		* 7% (w/v; 1 400 g) of organic medium brown sugar
	* 1.5% (v/v; 300 ml) of kefir whey		* 1.5% (v/v; 300 ml) of kefir whey

Algoldor: /* 11/7/2017 */

2017-07-13T14:56:35Z

11/7/2017

← Older revision		Revision as of 14:56, 13 July 2017
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	====LC-1-11/7/17====		====LC-1-11/7/17====
	Lactic cooler prepared.		Lactic cooler prepared for SHA2017. It will be later on flavoured to ginger beer, hibiscus or mate probiotic drink.
	* 7% (w/v; 1 400 g) of organic medium brown sugar		* 7% (w/v; 1 400 g) of organic medium brown sugar
	* 1.5% (v/v; 300 ml) of kefir whey		* 1.5% (v/v; 300 ml) of kefir whey
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	====LC-2-11/7/17====		====LC-2-11/7/17====
	Lactic cooler prepared.		Lactic cooler prepared for SHA2017. It will be later on flavoured to ginger beer, hibiscus or mate probiotic drink.
	* 7% (w/v; 1 400 g) of organic medium brown sugar		* 7% (w/v; 1 400 g) of organic medium brown sugar
	* 1.5% (v/v; 300 ml) of kefir whey		* 1.5% (v/v; 300 ml) of kefir whey
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	====WH-11/7/17====		====WH-11/7/17====
	Water kefir honey beverage prepared.		Water kefir honey beverage prepared again for SHA2017, flavoured later on probably with some blossom like jasmine or honey suckle etc.
	* 9% (w/v; 1 800 g) of flower honey		* 9% (w/v; 1 800 g) of flower honey
	* 3% (v/v; 600 ml) of fresh water kefir liquid		* 3% (v/v; 600 ml) of fresh water kefir liquid

Algoldor at 11:20, 12 July 2017

2017-07-12T11:20:08Z

← Older revision		Revision as of 11:20, 12 July 2017
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	Total volume was around 9 000 ml, therefore the alcohol concentration is around 15.5%. It has to be noted that this egg cognac may be bit more liquid than the experiment before because the sweetened evaporated milk which was used previously is much more thicker (over 37% of sugar content per weight). However previous experiment was too thick hard to get out of the bottle (also 12x egg yolks were used per liter of rum). The egg cognac should be let to mature at least for two weeks or rather a month.		Total volume was around 9 000 ml, therefore the alcohol concentration is around 15.5%. It has to be noted that this egg cognac may be bit more liquid than the experiment before because the sweetened evaporated milk which was used previously is much more thicker (over 37% of sugar content per weight). However previous experiment was too thick hard to get out of the bottle (also 12x egg yolks were used per liter of rum). The egg cognac should be let to mature at least for two weeks or rather a month.

			====LC-1-11/7/17====
			Lactic cooler prepared.
			* 7% (w/v; 1 400 g) of organic medium brown sugar
			* 1.5% (v/v; 300 ml) of kefir whey
			* culture volume (Vc) = 20 l
			* brew let to ferment at room temperature in closed plastic brewing vessel, temperature around 22°C.

			====LC-2-11/7/17====
			Lactic cooler prepared.
			* 7% (w/v; 1 400 g) of organic medium brown sugar
			* 1.5% (v/v; 300 ml) of kefir whey
			* culture volume (Vc) = 20 l
			* brew let to ferment at room temperature in closed plastic brewing vessel, temperature around 22°C.

			====WH-11/7/17====
			Water kefir honey beverage prepared.
			* 9% (w/v; 1 800 g) of flower honey
			* 3% (v/v; 600 ml) of fresh water kefir liquid
			* culture volume (Vc) = 20 l
			* brew let to ferment at room temperature in closed plastic brewing vessel, temperature around 22°C (except first day when no lid was available).

	===8/7/2017===		===8/7/2017===

Algoldor at 11:12, 12 July 2017

2017-07-12T11:12:54Z

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 Greetings to all!
 Here you can find my kvasir's diary, I will try to update it as much as I can, sharing it with the community helps me to keep the electronic version updated which is important I believe.
 ===8/7/2017===
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 ====ECS-8/7/17====
 Experiment Chery Syrup - ECS-8/7/17
 All ingredients were completely organic. Cherries and black current were harvested in Brix, Normandie, France during a dry day, cherries well ripen, smaller size. Several different types of sugar were used. The sugar:cherry ratio was 1:1, one layer of sugar, one layer of cherries, till the jar was full with sugar covering the cherries on the top, jars closed well. The cherries were used with stones. Expected aging time of the syrup is six months minimum. All containers were stored at ambient temperature in darker place, temperature ranging between 15-25°C.

Algoldor: /* 8/7/2017 */

2017-07-12T10:56:10Z

8/7/2017

← Older revision		Revision as of 10:56, 12 July 2017
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	====ECS-8/7/17====		====ECS-8/7/17====
	Experiment Chery ~~Sirup~~ - ECS-8/7/17		Experiment Chery Syrup - ECS-8/7/17
	Cherries were harvested in Brix, Normandie, France during a dry day well ripen, smaller size. Several different types of sugar were used. The sugar:cherry ratio was 1:1, one layer of sugar, one layer of cherries, till the jar was full with sugar covering the cherries on the top, jars closed well.		All ingredients were completely organic. Cherries and black current were harvested in Brix, Normandie, France during a dry day, cherries well ripen, smaller size. Several different types of sugar were used. The sugar:cherry ratio was 1:1, one layer of sugar, one layer of cherries, till the jar was full with sugar covering the cherries on the top, jars closed well. The cherries were used with stones. Expected aging time of the syrup is six months minimum. All containers were stored at ambient temperature in darker place, temperature ranging between 15-25°C.

	====ECS-1-8/7/17====		====ECS-1-8/7/17====
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	====ECS-6-8/7/17====		====ECS-6-8/7/17====
	* 8 000 g of cherries (2000 g layer); 8 000 g of sugar (3 500 g extra white; 4 500 g blond); 24 l plastic brewing bucket (well closed with water lock); 16 000 g of ingredients in total		* 8 000 g of cherries (2000 g layer); 8 000 g of sugar (3 500 g extra white; 4 500 g blond); 24 l plastic brewing bucket (well closed with water lock); 16 000 g of ingredients in total

	===13/6/2017===		===13/6/2017===