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.

19/1/2018

WK-19/1/18

New batch - Vc = 25 l, 6%(w/v; 1500 g) of organic sugar, 2%(v/v; 500 ml) of fresh water kefir culture

17/1/2018

WK-1/2/18 - omiga - 50 g/ml of fresh juice of orange added, bottled as:

WO-19/1/18

WK-1/2/18 - ginger beer - fresh orange juice added, most likely bottled at the same time, no notes

12/1/2018

water kefir (wk) - 34c3 - tasted, 7/10, very nice fresh flavour of fruits, nicely fermented. Ferment drained, sugar and dried figs added (40 g = 2%(w/v); 6%(w/v; 120 g) of sugar. Wide mouth glass mason jar used, Vc=2 l

water kefir from Carole from France - WB

WK-1//12/18

- taste 6/10, well fermented, Vc = 25 l -->

10 l used for making 오미자 "omiga" (Schisandra chinensis) flavour, 50 g(w/v; 0.5%) of omiga dried berries used as cold infusion.

15 l used for ginger beer, 2%(w/v, 150 g or 300 g??? notes not clear), hibiscus - 19 g, 우자 (judza)(Citrus junos), 50 g, all cold infusion

5/1/2017

15%(w/v) of salt added to the cabbage (cut to quarters), water added and let to sit for 30 minutes

14/7/2017

KB-4/7/17

• KB-4/7/17 tasted, 6/10 exactly ready for harvesting, bottled as it is, around Vc=10 l, labeled as +KB-14/7/17

KB-14/7/17

• Vc=10 l; 6%(w/v; 600 g) of olbs (bit darker); 0.5%(w/v; 50 g) of black tea; Vc=10 l; original kombucha SCOBY cut in half and split into two batches, this is one of them; batch let to ferment at room t +- 20-25°C; labeled as ===> KB-14/7/17*

KG-14/7/17

• Vc=10 l; 6%(w/v; 600 g) of olbs (bit darker); 0.5%(w/v; 50 g) of green tea (hot infusion around 80°C for 7 minutes or so); original kombucha SCOBY cut in half and split into two batches, this is one of them; batch let to ferment at room t +- 20-25°C; labeled as ===> KG-14/7/17*

WC-14/7/17

• Vc=35 l; 7%(w/v; 2400 g) of olbs (light brown, rather blond); 1.7%(v/v; 600 ml) of fresh water kefir culture, let to ferment at room temperature 20-25°C in 38 l stainless steel pot, anaerobic fermentation, labeled as ===> Wc-14/7/17

11/7/2017

EXEC-11/7/17

Experiment Egg Cognac - EXEC-11/7/17

We have used fallowing ingredients

• 3 000 ml rum negrita (amber rum, strong flavour)
• 500 ml of standard rum
• 3 483 ml evaporated milk (unsweetened, whole milk)
• 30x egg yolks (A standard size, 18x egg yolks organic)
• 500 ml whole cream (30% fat)
• 1 000 g of honey
• 250 ml of kumquat syrup

Total volume was around 9 000 ml, therefore the alcohol concentration is around 15.5%. It has to be noted that this egg cognac may be bit more liquid than the experiment before because the sweetened evaporated milk which was used previously is much more thicker (over 37% of sugar content per weight). However previous experiment was too thick hard to get out of the bottle (also 12x egg yolks were used per liter of rum). The egg cognac should be let to mature at least for two weeks or rather a month.

LC-1-11/7/17

Lactic cooler prepared for SHA2017 as part of Probiotic Drinks Everywhere project. It will be later on flavoured to ginger beer, hibiscus or mate probiotic drink.

• 7% (w/v; 1 400 g) of organic medium brown sugar
• 1.5% (v/v; 300 ml) of kefir whey
• culture volume (Vc) = 20 l
• brew let to ferment at room temperature in closed plastic brewing vessel, temperature around 22°C.

LC-2-11/7/17

Lactic cooler prepared for SHA2017. It will be later on flavoured to ginger beer, hibiscus or mate probiotic drink.

• 7% (w/v; 1 400 g) of organic medium brown sugar
• 1.5% (v/v; 300 ml) of kefir whey
• culture volume (Vc) = 20 l
• brew let to ferment at room temperature in closed plastic brewing vessel, temperature around 22°C.

WH-11/7/17

Water kefir honey beverage prepared again for SHA2017, flavoured later on probably with some blossom like jasmine or honey suckle etc.

• 9% (w/v; 1 800 g) of flower honey
• 3% (v/v; 600 ml) of fresh water kefir liquid
• culture volume (Vc) = 20 l
• brew let to ferment at room temperature in closed plastic brewing vessel, temperature around 22°C (except first day when no lid was available).

8/7/2017

ECS-8/7/17

Experiment Chery Syrup - ECS-8/7/17

All ingredients were completely organic. Cherries and black current were harvested in Brix, Normandie, France during a dry day, cherries well ripen, smaller size. Several different types of sugar were used. The sugar:cherry ratio was 1:1, one layer of sugar, one layer of cherries, till the jar was full with sugar covering the cherries on the top, jars closed well. The cherries were used with stones. Expected aging time of the syrup is six months minimum. All containers were stored at ambient temperature in darker place, temperature ranging between 15-25°C.

ECS-1-8/7/17

• 500 g of cherries (200 g layer + 100 g last one); 500 g of extra white organic cane sugar (100 g on the top); 1 l glass mason jar; 1000 g of ingredient in total

ECS-2-8/7/17

• 500 g of cherries (200 g layer + 100 g last one); 500 g of very light brown (blond) organic cane sugar (100 g on the top); 1 l glass mason jar; 1000 g of ingredients in total

ECS-3-8/7/17

• 400 g of cherries (150 g layer + 100 g last one); 400 g of organic cane sugar (standard but bit darker than usual organic sugar) (100 g on the top); 750 ml glass mason jar; 800 g of ingredients in total

ECS-4-8/7/17

• 300 g of cherries (150 g layer); 300 g of rapadura; 600-700 ml glass mason jar; 600 g of ingredients in total

ECS-5-8/7/17

• 800 g of cherries (200 g layer); 200 g of black current (50 g layer on the top of the cherries); 1000 g of extra white organic sugar (250 g per layer); 2 l glass mason jar; 2000 g of ingredients in total

ECS-6-8/7/17

• 8 000 g of cherries (2000 g layer); 8 000 g of sugar (3 500 g extra white; 4 500 g blond); 24 l plastic brewing bucket (well closed with water lock); 16 000 g of ingredients in total

13/6/2017

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 ===>

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.

10/6/2017

WKB-25/5/17 - honeysuckle added as infusion - +-1%(w/v; 200 g or "500 ml" of fresh flowers bit pressed) and let to macerate at room temperature

25/5/2017

LC-5/5/17

old batch ready to be harvested, taste 6/10

• ginger added - ginger first washed and after that shredded with skin - medium size on the classical kitchen shredder (2-3 mm holes)
  • 1%(w/v; 200 g), cold infusion
  • 1%(w/v; 200 g), hot infusion in 2-3 l of water, brought slowly to boil, let to simmer for 5-10 minutes, added all to the batch to infuse

Batch let to infuse at room temperature.

LC-25/5/17

new batch prepared

culture volume (Vc) = 20 l; 7%(w/v; 1400 g) of organic light brown sugar (lbs), 1-1.5%(v/v; 200 - 300 ml) of kefir whey culture added and let to ferment at room temperature, labeled as ===> LC-25/5/17

WK-25/5/17

old batch harvested, new batch started

Main water kefir grain culture harvested (Vc=2 l), approximately 6%(w/v) of organic light brown sugar added, let to ferment at room temperature, labeled as ===> WK-25/5/17

WKB-25/5/17

new batch started

B - base, Vc = 20 l; 7%(w/v; 1400 g) of light brown sugar (lbs); 5% (v/v; 1000 ml) of water kefir culture, let to ferment at room temperature, labeled as ===> WKB-25/5/17

ETE-25/5/17

Experiment Tea Eggs

Eggs prepared as before - eggs were submerged in the water and brought slowly to boil and let to simmer for around 30 minutes (no salt), after they were cooled down. In the mean while the marinate was prepared - all ingredients added to water, brought to boil and let to boil for more than 30 minutes together, all particles were strained and the marinade was added to the eggs in a container and let to age in the fridge.

Composition of the marinade: 20 g of black tea, 200 g soy sauce, 3x bay leaves, 30 g of ginger, 2x teaspoons of black paper, 2x g of coriander, around two liters of water

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℃.