Fermentation evening 13062017: Difference between revisions
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* 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 | ||
====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.