[Foodhacking_at_camp] Kvass beverage

[Alexander Chemeris]

Hi Frantisek,

I'm sorry for late reply - a lot of things to prepare before the camp. :(

Could you please schedule Kvass workshop for me? I think 10th is a
good date, though 12th will work too. Bread kvass needs 36 hours to
become ready. Usual schedule is to load bread at evening, then add
yeast at morning (i.e. 12h later), put it in bottles at evening (i.e.
24h later) and taste it next morning (i.e. 24h later). And actually
the longest phase is putting it in bottles - other ones are easy and
boring. So may be we can start the process, say at 9th evening ans
have an official workshop at 10th? (I only hope I'll be ok after the
flight - I arrive at 9th)

I will bring bread for the kvass for bread kvass as well as components
for wort kvass (should be enough to give away few).

I also hope to bring salo
(http://en.wikipedia.org/wiki/Salo_%28food%29) and would be happy to
show how to cook fried eggs with salo and tomatoes. This is a easy yet
very tasty breakfast food, popular is Ukraine and sometimes in Russia.
It's surprisingly very different from bare fried eggs and from fried
eggs with ham. Let me know if this is interesting.

On Tue, Aug 2, 2011 at 13:30, Frantisek Apfelbeck <algoldor at yahoo.com> wrote:
> ** Hi Alexander,
> ** I've quite nice headache and your email made me smile quite a bit, thanks!
> (specially the PS about Americans and health ...)  Answers in the post.
>
>
>
> ----- Original Message ----
> From: Alexander Chemeris <alexander.chemeris at gmail.com>
> To: foodhacking_at_camp at lists.hackerspaces.org
> Sent: Tue, August 2, 2011 9:28:35 AM
> Subject: [Foodhacking_at_camp] Kvass beverage
>
> Hi all,
>
> I can do a small workshop/demonstration about traditional Russian
> beverage "kvass":
> http://en.wikipedia.org/wiki/Kvass
>
> ** Great I'm working on kvass just recently in Ireland. I had different
> commercial variants it few times and it's really nice drink.
>
> I can show how to do self-made kvass from black bread and kvass from
> wort (you can buy it in Russia specifically for kvass).
>
> **That would be cool. I've tried to make it once from white bread and brown
> bread but I used fresh loaf + baker yeast + water (t=+-30C) and it did not work
> out. Two weeks ago I've tried to use the pre-prepared wort for kvass which I've
> bought in "eastern European shop" with granos tibicos culture
>
>
> http://en.wikipedia.org/wiki/Tibicos
>
> at t=+-25C and the result was very nice. I harvested after four days and did
> secondary carbonation at room t and moved it to cold later on (I do not have
> proper cooling space so carbonation is an issue sometimes).
>
> Though to make this happen I need some help from local people, as I
> can't bring everything needed from Russia. Specifically, to make good
> kvass we need a warm place for 24h (25-30 centigrades) for
> fermentation phase and a refrigerator (~5-10 centigrades) for
> carbonation stage.
>
> ** We will build up an experimental incubator
>
> https://www.noisebridge.net/wiki/Experimental_incubator
>
> with guts from bioboard (if I get it from Biobridge)
>
> https://www.noisebridge.net/wiki/BioBoard
>
> This project is really important to me and I believe to the spread of life
> culture foods and beverages in general. So we should have this baby ready for
> the kvass.
>
> Sieve will be also needed. Is possible to get
> access to such places/equipment at the Camp? And is it interesting for
> the FooHacking village?
>
> ** We will do brewing of probiotic beverages on daily bases so all necessary
> equipment will be present.
>
> http://events.ccc.de/camp/2011/wiki/Probiotic_beverages
>
> If you like to add the kvass project here please do so
>
> http://events.ccc.de/camp/2011/wiki/Non_alcoholic_beverages
>
> if you prefer to make it just smaller as a one workshop you can post it here
>
> http://events.ccc.de/camp/2011/wiki/List_of_Workshops
>
> or you can of course post it in both as you like. What day/s time/s you would
> like to have? I would not recommend the Thursday 11th because that is the open
> party day so we will be crazy. Maybe 10th of August could be better so we can
> taste the results? I'd like to hold the workshops from 16:00-19:00 every day
> except Thursday 11th. I did not posted all dates yet having it open to
> discussion (I do not want to take all the slots, well actually I want but anyway
> ...). We may have enough capacity to host two workshops in the same time but I'd
> not rely on that yet but I'll try to have this multiple option.
>
> PS Commercially sold kvass often has taste similar to Cola, but it is
> much more healthy. This makes me wonder why it is not popular in, say,
> US where people tend to worry a lot about their health.
>
> ** In US the majority of people doesn't really give a dam about anything, health
> included. At least that is my experience. Mind me, the SF bay area is amazing,
> the organic movement, sustainability etc. is really developed.
>
> --
> Regards,
> Alexander Chemeris.
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>



-- 
Regards,
Alexander Chemeris.