Log in : 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
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.