Kvasirs diary algoldor: Difference between revisions
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* 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''' | * 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''' | * old batch - 1%(w/v; 100 g) of organic lbs added, bottled, Vc=11l, labeled as '''KB-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℃. | |||
Revision as of 15:28, 29 May 2017
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
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℃.