Fermentation evening 13062017: Difference between revisions

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Tomorrow we should really make sure that the info is uploaded before we finish in the evening, it is very hard to do it later on. We should finish around 21:00 or so.


Topics
Topics
* most of the information of what we have done at the fermentation evening are in [https://foodhackingbase.org/wiki/Kvasirs_diary_algoldor#13.2F6.2F2017 Algoldor's kvasir diary here] or copied below
* harvesting kefir culture, starting new one
* harvesting kefir culture, starting new one
* infusing and bottling batch of milk kefir based probiotic drink (cooler) - Vc (culture volume) = 20 l
 
* starting artificial leather SCOBY experiment, [https://www.youtube.com/watch?v=Ds8ZFzOwGeI similar to this experiment]
====WKB-25/5/17====
[[Kvasirs_diary_algoldor#WKB-25.2F5.2F17| WKB-25/5/17]] which was infused by honeysuckle (인동덩굴) on 10/6/2017 was harvested. First the drink was tasted 7/10 very nice, after that it was filtered and bottled, Vc=20 l. Labeled as ===>
====WKCH-13/6/17====
 
====EKL-13/6/17====
Experiment Kombucha Leather - the goal of this experiment is to prepare "leather" like material for SHA2017.
 
Culture volume (Vc) = 5 l (+-2 l); 0.5%(w/v; 25 g) of black tea; 12%(w/v; 1100 g) of organic light brown sugar (lbs); 20% (v/v; 1000 ml) of fresh kombucha (KB-6/6/17). Brew was let to ferment in wide stainless steel container optimizing the speed and amount of cellulose development. Temperature of environment is around 17-28°C.

Latest revision as of 10:22, 16 June 2017

Topics

  • most of the information of what we have done at the fermentation evening are in Algoldor's kvasir diary here or copied below
  • harvesting kefir culture, starting new one

WKB-25/5/17

WKB-25/5/17 which was infused by honeysuckle (인동덩굴) on 10/6/2017 was harvested. First the drink was tasted 7/10 very nice, after that it was filtered and bottled, Vc=20 l. Labeled as ===>

WKCH-13/6/17

EKL-13/6/17

Experiment Kombucha Leather - the goal of this experiment is to prepare "leather" like material for SHA2017.

Culture volume (Vc) = 5 l (+-2 l); 0.5%(w/v; 25 g) of black tea; 12%(w/v; 1100 g) of organic light brown sugar (lbs); 20% (v/v; 1000 ml) of fresh kombucha (KB-6/6/17). Brew was let to ferment in wide stainless steel container optimizing the speed and amount of cellulose development. Temperature of environment is around 17-28°C.