Kvasirs diary algoldor

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.

23/5/2017

KB-5/5/2017

taste 6/10, acidic but not over fermented, ready to be harvested

• new batch - 0.5%(w/v; 50 g) of black tea Colombo, 6%(w/v; 600 g) of light brown sugar (lbs)(organic), Vc (culture volume) = 10 l. Labeled as KB-23/5/17
• old batch - 1%(w/v; 100 g) of organic lbs added, bottled, Vc=11l, labeled as KB-23/5/17

EXT-I-23/5/17

• for both EXT-I and EXT-II chickpeas were soaked and later on boiled, let to cool down and dry a bit, spoon of vinegar was added, around 3 g of tempeh starter and all mixed. The batch was split on a bigger part which was transfered to the punctured bag and let to ferment aerobically for tempeh (EXT-I), smaller part of closed in a bag and let to ferment anaerobically in hope of harvesting "tempeh" like ferment (EXT-II). Both ferments were let to ferment at room temperature.

EXT-II-23/5/17

Described under EXT-I-23/5/17.

16/5/2017

EFS-16/5/17

Experience fleur de sureau (experiment elderflower) - efs-16/5/17.

• 800 g of elderflower
• 800 g of organic sugar
• 100 g of each was layered in an glass jar starting with elderflower, fallowing by the other ingredient. The vessel was closed and let to ferment at room temperature (20-25℃).

EVS-16/5/17

Experience vin de sureau (experiment elderflower wine) - evs-16/5/2017.

• 3.7%(w/v; 730 g) of elderflower
• 12%(w/v; 2400 g) of organic light brown sugar
• culture volume Vc = 20 l
• Sugar was dissolved in hot water, brought with cold water up to 17 l, elderflower added and more water added up to 20 l. The batch was left to ferment anaerobically at room temperature 20-25℃.