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--- project:food_hacking [2012/10/02 22:20]
ruza [BrmMead]
+++ project:food_hacking [2013/03/21 14:38] (current)
kyknos
@@ Line 3: / Line 3: @@
 name=Food hacking|
 image=FoodRenegades.jpg?186|
-interested=[[user:ruza]],\\ ATA,\\ Frantisek Apfelbeck|
+interested=[[user:ruza]],\\ [[user:kyknos]],\\ ATA,\\ Frantisek Apfelbeck|
 status=active|
 }}
@@ Line 74: / Line 74: @@
 [[user: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
+Used honey: [[http://hobby.idnes.cz/testy-odhalily-pancovany-med-djj-/hobby-domov.aspx?c=A120513_141005_hobby-domov_mce|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), two phase fermentation, different kinds of honey, maybe some temperature variations.
+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)
+{{:project:brmmead.jpg?200|}}
+Ingredients:
+  * 1 box of [[http://www.drogerie-vepa-praha.cz/produkty/vinne-kvasinky-a-zivna-sul-0-1084|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 [[user:pasky|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.
+[[user:czestmyr|Czestmyr]] is planning to do some more mead with other types of yeast.
+===== Sauerkraut =====
+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 [[project:biolab|biolab]].
+Resulting sauerkraut will be either eaten in one large sauerkraut session or might be stocked in [[project:brmbar|brmbar]].
-{{  :project:brmmead.jpg?200|}}
 ===== Links =====