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--- project:food_hacking:drinks_hacking [2015/01/24 16:44] – maxfx
+++ project:food_hacking:drinks_hacking [2015/06/16 05:51] (current) – maxfx
@@ Line 1: / Line 1: @@
+======  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--- ====
+.5L - 9L WKSB
+ml ginger 100% extract
+ml appel 70% + carot 30%
+==== --- OLD VERSION Apple--- ====
+L WKSB
+ml apple 70% + carot 30%
+ml core apple and carot
+==== --- OLD VERSION Pear--- ====
+L WKSB
+L - 5x pear