Production drinks

Anonymous (anonymous@undisclosed.example.com) — 2015-06-16T05:50:28+00:00

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	+	====== Production drinks ======
	+
	+	Log for brewing beverages with use of variety of cultures.
	+
	+	__===== First fermentation =====__
	+
	+	10L bucket WKSB 16.6.2015
	+
	+	10L bucket WKSB 16.6.2015
	+
	+	__===== Second fermentation =====__
	+
	+
	+	__===== Drinks =====__
	+
	+
	+
	+	__===== Culture in fridge =====__
	+
	+	New culture Water kefir in big glass 11/2/2015 in fridge
	+
	+	Culture in small glass in fridge
	+
	+	Culture in big class 23/4/2015 server room in fridge
	+
	+
	+
	+
	+
	+
	+

Prescriptions for production drinks

Anonymous (anonymous@undisclosed.example.com) — 2015-06-16T05:51:34+00:00

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	+	====== Prescriptions for production drinks ======

	+	Log in : [[project:food_hacking:drinks_hacking_log\|https://brmlab.cz/project/food_hacking/drinks_hacking_log]]
	+
	+
	+	__Overview for making the "probiotic beverage"__
	+
	+	* 8 l brew volume (culture volume = Vc; Vc=8 l)
	+	* 16x 500 ml bottles of probiotic lactic drink will be harvested
	+	* primary fermentation will take up to 7-10 days (room temperature 20-30°C)
	+	* secondary fermentation will take 2 - 3 days (room temperature 20-30°C)
	+	* 1 week aging at cold - in the refrigerator
	+	* 10 days total for the drink, 14 days with basic aging
	+
	+	__Prodction Process__
	+
	+	For 8 litres brew of probiotic drink is needed :
	+
	+	* 7% (w/v; 560 g) of sugar (either light brown or dark brown sugar cane sugar or beet root sugar)
	+	* 1% (v/v; 80 ml) of milk kefir culture - respectively strained liquid called kefir whey
	+	* water to fill up the brew till final/culture volume = 8 l
	+
	+	Manual
	+
	+	* dissolve 560 g of sugar in hot water in a bowl
	+	* add extra water to dilute it and cool down so it is not too hot - could break fermentation vessel if it is glass
	+	* transfer to the fermentation vessel and add water too nearly 8 litres
	+	* add 80 ml of milk kefir whey, mix a bit if you like
	+	* close the vessel (gas needs to be able to escape) but it is anaerobic fermentation
	+	* let to ferment for 4-7 days at temperature ranging from 20 - 30°C, this is called primary fermentation phase
	+	* when the brew taste fermented or after 7 days decide on the flavour
	+	* add the flavour and transfer the infused brew to the bottles
	+	* close the bottles tightly and let them ferment at room temperature for 2-3 days, that is secondary fermentation phase
	+	* transfer the bottles to the fridge and let them age for at least few days or week so the flavours have time to combine and mature
	+	* enjoy!
	+
	+	__ Ginger Beer beverage__
	+
	+	* 2-4% (w/v) of shredded ginger (200-400 g for 10 l batch; 3%(w/v; 246 g for 8 l batch)
	+
	+	Procedure
	+
	+	* taste the brew before adding ginger infusion deciding if it is sweet enough or if more sugar should be added (later on)
	+	* separatly prepare a pot, add around 600 ml water and shredded ginger to it and bring to boil
	+	* let to simmer for 5 minutes or so, leaving it cool down later on
	+	* strain the ginger through a sieve, straining cloth or brewing bag, now add sugar if you think the brew is not sweet enough, mix it and add all the liquid to the fermented brew, mix well
	+	* taste the brew and if it pleases your tong start to bottle, leaving around 10% of the bottle free for safe carbonation
	+	* make the bottles tops tight so the carbon dioxide doesn't escape
	+	* let to ferment at room temperature for another 1-3 days making the drinks nice and fizzy, secondary fermentation
	+	* transfer the brews to the fridge and let them age for week or so for optimal flavour
	+	* enjoy!
	+	*
	+
	+	__ ===Drinks Documentation=== __
	+
	+
	+	__ Release Ginger __
	+
	+	* 8.5L - 9L WKSB
	+	* 0.08L water kefir culture
	+	* 500 - 600grams sugar
	+	* 350ml ginger 100% ~ 500 grams fresh ginger
	+	* 500ml apple 100% ~ 1kg - 1.2kg fresh apple
	+	* little lemon extract.
	+
	+
	+
	+	__ Release Pear __
	+
	+	* 8.5L - 9L WKSB
	+	* 0.08L water kefir culture
	+	* 500 - 600grams sugar
	+	* 5x fresh pear
	+	* 300ml pear 100% ~ 5x fresh pear.
	+	* 500ml apple 100% ~ 1kg - 1.2kg fresh apple
	+	* little lemon extract.
	+
	+	==== --- OLD VERSION Ginger--- ====
	+
	+	8.5L - 9L WKSB
	+
	+	350ml ginger 100% extract
	+
	+	150ml appel 70% + carot 30%
	+
	+	==== --- OLD VERSION Apple--- ====
	+
	+
	+	9L WKSB
	+
	+	500ml apple 70% + carot 30%
	+
	+	100ml core apple and carot
	+
	+
	+	==== --- OLD VERSION Pear--- ====
	+
	+
	+	9L WKSB
	+
	+	1L - 5x pear

Food hacking

Anonymous (anonymous@undisclosed.example.com) — 2016-11-27T04:53:14+00:00

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	====== Food hacking ======		====== Food hacking ======
-	{{template>infobox\|	+	{{template>:project:infobox\|
	name=Food hacking\|		name=Food hacking\|
	image=FoodRenegades.jpg?186\|		image=FoodRenegades.jpg?186\|

brmlab project:food_hacking

Production drinks

Prescriptions for production drinks

Food hacking