[foodhackingbase] update on logo and cultures.

[algoldor at foodhackingbase.org]

Hi to all,
Here is link to few recipes which we did at Three Stone Hearth kitchen 
and at Tastebridge in California

https://www.noisebridge.net/wiki/Kombucha_Brewing_Manual

Just quickly, I would recommend you Daan not to remove old kombucha 
SCOBY, let it in the brew, it will be eaten by the microbes sooner or 
later. It is my believe or experience that it should help increase the 
diversity of the microbes in the brew.

Concerning kefir, if you split the grain it should grow faster - bigger 
grain you get, slower it grows.

Talk to you all soon, it is time to start my new ginger beer plant and 
water kefir cultures :-)

Sincerely,

FAA


On 2014-02-24 20:47, Alexander Dietrich wrote:
> Hi,
> 
> if you come across nice Kombucha flavoring methods, please share!
> 
> I'm currently adding 500ml Roiboos tea and 50g sugar (which seems like
> a lot) to about 1.5l Kombucha that is 7 days old. The taste is not too
> bad, IMHO.
> 
> The secondary fermentation is working, but I wonder if it can be
> improved. The result after 3 or so days is slightly fizzy, but there
> is a significant "blob" in the bottle. Can this be prevented at all?
> 
> What are other people doing for secondary fermentation?
> 
> Best regards,
> 
> Alexander
> 
> ---
> PGP Key: 0xC55A356B | https://dietrich.cx/pgp
> 
> On 2014-02-24 12:33, Daan J. Uttien SawuGo wrote:
> 
>> Haai,
>> 
>> the logo is (almost) finished.. just need to spend some time on the
>> "bacterias" in the background.. so it will be there at the end of
>> this week...
>> 
>> kefir - is doing fine, I am eating the yoghurt everyday now...
>> and while the initial batches were a bit "yeasty" fermenting
>> (tasting "spoiled") it now is smooth and soft and tasty..
>> 
>> -is there a way to multiply my one kefir grain fast(er)? it is now
>> "walnut" size, and I can divide it, but then again.. I don't want to
>> :0)
>> 
>> -kombucha is growing steady, almost at the stage where I can throw
>> away the "original" cellulosematric material,. it has formed
>> nicely..
>> 
>> I still have to figure out how to make a nice tasting drink from
>> it.. :-)
>> 
>> cheers from da lowlands,
>> Daan
>> 
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