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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.

8.5L - 9L WKSB

350ml ginger 100% extract

150ml appel 70% + carot 30%

9L WKSB

500ml apple 70% + carot 30%

100ml core apple and carot

9L WKSB

1L - 5x pear