[foodhackingbase] Fw: Culture growth
Frantisek Apfelbeck
algoldor at yahoo.com
Tue Jan 29 08:28:34 CET 2013
>> Hi to all,
>> I'm just answering one of the emails in this case from Marcin concerning kefir and kombucha cultures, it may help you with your brewing too, answers in the text.
Hey!
I'm totally for adding this thread to the list!
Concerning kombucha, there should be film created on the top, if it is not that is a problem. Do you have some small piece of SCOBY left to add, or original liquid, that would do too. The temperature of the sugar/teat sirup + water = growing medium which you are adding the kombucha culture too should be below 30 degress, if not sure colder is better than hot. For a small piece of SCOBY/liquid you should go under 0.5 l of medium in total, if not sure again go for smaller amount like 300 ml. Did you kept the kombucha brew open to the air just covered by cloth against the insect?
I keep it covered with a non-tight lid and let it breath from time to time - i might change to a cotton cloth+rubber one
It seems i've put way too much liquid then! the radius of my kombucha is just a bit bigger than standard office mug [what a measurement unit!] I will check out with lower amount and -- perhaps it created some cellulose but not outside its area - because for instance it caught a bubble of air inside.
>> I would wait a bit and see how it goes, the "bubble" sounds positive :-) By the way what is the temperature which you are fermenting at? Kombucha likes something between 16 to 25 more or less, above twenty is good ...
>> Sincerely,
>> FAA
Great You have a good time in Korea. Post pictures of the paradise!
Regards,
m.
Frantisek Algoldor Apfelbeck
biotechnologist&kvasir and hacker
http://www.frantisekapfelbeck.org
"There is no way to peace, peace is the way." Mohandas Karamchand Gandhi
----- Forwarded Message -----
From: Marcin Koziej <marcin at koziej.info>
To: Frantisek Apfelbeck <algoldor at yahoo.com>
Sent: Monday, January 28, 2013 7:49 PM
Subject: Culture growth
Hello Frantisek,
The cultures (kefir and kombucha) are doing good. Kefir is really
great, with Kombucha I still need to experiment more with
proportions (water/sugar) and timing to get the right
teste/acidity etc.
I'm just concerned a bit about the culture growth - kefir grains
for instance seem to grow really slow or not at all. I gave a bit
away and I was hoping the rest will grow, but it's as small as
when I got them from You. Perhaps I should keep them longer in the
kefir, instead of drinking it and putting them again in the milk,
so they stay more in the acidic environment. Or maybe it's the
temperature?
With Kombucha i got a film of cellulose on the surface of the
liquid, for the first time. But now it doesn't seem to show -
perhaps the last portion was too big for kombucha to ferment,
because there was just too much tea/water. I'm worried that maybe
i put it into the new tea which was too warm and part of the
bacteriae responsible for celullose died out :-( ? The right temp
was below 30, right?
Best regards!
m.
On 01/06/2013 01:57 PM, Frantisek Apfelbeck wrote:
Thanks Marcin,
>Do no work too much about the kefir, you can let it go longer
when the "kefir yogurt" is thicker you should still be able to
separate the grains quite well especially if they are bit
bigger. The main problem of grain separation is when you have
more of them and smaller sizes.
>
>Let me know how does it go and I will stay in touch.
>
>Sincerely,
>
>Frantisek Algoldor Apfelbeck
>
>
>
>PS I'm still in Europe in Czech Republic now so the weather sucks as you say :-)
>
>
>
>biotechnologist&kvasir and hacker
>
>
>http://www.frantisekapfelbeck.org
>
>
>
>"There is no way to peace, peace is the way." Mohandas Karamchand Gandhi
>
>
>
>________________________________
> From: Marcin Koziej mailto:marcin at koziej.info
>To: Frantisek Apfelbeck mailto:algoldor at yahoo.com
>Sent: Friday, January 4, 2013 12:55 AM
>Subject: Re: contact from Frantisek - 29c3 Food Hacking Base, fermentation links
>
>
>Oh and add Michał Skrzędziejewski if you haven't already: docent at lolownia.org
>
>
>m.
>
>
>On Jan 3, 2013, at 5:48 PM, Frantisek Apfelbeck <algoldor at yahoo.com> wrote:
>
>Hi to all!
>>I have finally transferred your emails from paper to the electronic version so please if you get this email respond to me confirming that you received it. If you could also add nickname or name so I can add it to the contact that would be great!
>>I will get in touch within today or tomorrow in more detail but, here are just few links which you can find usefull for your fermentation adventures. I highly advise to sign in for the food hacking base mailing list
>>
>>http://lists.hackerspaces.org/mailman/listinfo/foodhackingbase
>>
>>because that would help to answer your questions. Also if you like you can join Facebook group called Dancing Drops to which I'm contributing and which I co founded.
>>Talk to you soon,
>>Sincerely from Kout na Sumave,
>>Frantisek
>>
>>PS If you have any pictures from the Food Hacking Base activities at the congress please share them with me!
>>
>>http://www.frantisekapfelbeck.org/My personal wiki page with various resources (still under reconstruction)
>>
>>http://www.wildfermentation.com/Portal founded by Sandor Katz do promote fermentations, excellent resource!
>>
>>http://kvasirdiary.wordpress.com/This is blog about my fermentation adventures.
>>
>>http://www.facebook.com/#!/groups/dancingdrops/?fref=tsDancingdrops Facebook group focused on fermentations to which I contribute.
>>
>>
>>Frantisek Algoldor Apfelbeck
>>
>>
>>biotechnologist&kvasir and hacker
>>
>>
>>http://www.frantisekapfelbeck.org/
>>
>>
>>
>>"There is no way to peace, peace is the way." Mohandas Karamchand Gandhi
>>
>
>
>
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