Fermentation evening 13062017

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  • 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.