======  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