Food hacking

czestmyr tried to cook our own club mate. aim of that was trying to find exact taste of original ClubMate and also find some new flavours.

1. 1. pokus:
   • 0.5l vody o teplote cca 50C, zalito 4i lzicemi Mate Green. louhovano 10min
   • scezeno
   • pridano 15ml agavoveho sirupu, 15ml cukerneho sirupu, 1/8 lzicky kyseliny citronove
   • smichano 1:1 s perlivou vodou
   • vysledek cca 1l Mate
2. 2.pokus:
   • 0.5l vody o teplote cca 50C, 4 predchozi lzice Mate Green + 3 nove. louhovano 10min
   • scezeno
   • pridano 30ml agavoveho sirupu, 30ml trtinoveho sirupu, 1/2 lzicky kyseliny citronove
   • smichano 1:1 s perlivou vodou
   • Hodnoceni:
     • czestmyr: subjektivne OK
     • axtheb a pritelkyne: moc kysele, naredit
3. 3.pokus:
   • 0.5l vody o teplote cca 50C na 2 pouzite lzice Mate Green a 1 novou. louhovano 15min
   • scezeno
   • pridano 15ml agavoveho sirupu, 30ml trtinoveho sirupu, 1/3 lzicky kyseliny citronove
   • smichano 1:1 s perlivou vodou
4. 4.pokus:
   • zbytek Mate z 2.pokusu (tj, 4 lzice zalite potreti a 3 podruhe). louhovano 20min, 30ml trtinoveho sirupu (vysledek moc sladky)
   • zalite “pivem” Birell (0,5l).
   • scezeno, lahvovano

Stevko is brewing his own Kvass.

Beer brewing workshop is planned.

mix czech (domestic :)) rum with Club Mate

Stevko is making mead in the kitchen in the bottom shelf. Do not stir, do not shake, do not touch. Fermentation started: 2012-08-31. Expected duration of the first phase: 6 weeks.

Used honey: JSG blossom honey

The mead looks good enough after four and half weeks and will be drank at meetup (on 2012-10-02).

Variations to try next:

• shorter fermentation (sweeter)
• add sugar for sweeter taste while producing more alcohol (during longer fermentation)
• two phase fermentation
• different kinds of honey
• maybe some temperature variations
• when boiling water add few bags of tea or herbs before adding honey (try differend kinds of tea for different tastes and colours)

Ingredients:

• 1 box of yeasts
• 3 kg honey
• 8 l water

We did another batch that was more sour (some hackers preferred this taste) and generally well received. The reason for sourness is unknown, probably less sweet honey, since we left it fermenting for approximately same time.

The third batch was supposed to be made from pasky's home honey with cinnamon, however too much cinnamon probably killed yeast and mold started growing inside the jar, so that batch was flushed.

Czestmyr is planning to do some more mead with other types of yeast.

On 2013-03-13 some cabbage has been put into crock to ferment and to become sauerkraut. Later, bacteria that ferment it (lacobacilus and other) might be used in biolab. Resulting sauerkraut will be either eaten in one large sauerkraut session or might be stocked in brmbar.

• Tastebridge group
• http://www.foodhacking.com/
• Food Hacking Base at CCCamp 2001