[foodhackingbase] recipes, wiki structure and other + water kefir and ginger beer plant

Tue Mar 11 15:37:01 CET 2014

Hi Frantisek and others,

My grains weigh 40 g, just as they did when I started 3 weeks ago. I put
them in 250 g water with 2/3 tbsp raw sugar, changed every second or third
day.

Kr
Daniel

On Tuesday, March 11, 2014, Frantisek Algoldor Apfelbeck <
algoldor at foodhackingbase.org> wrote:

> Excellent Daniel!
> I wonder if you have a chance (and also the others) to measure the weight
> of the grains so you could more easily see if they are growing properly =
> increasing in amount/weight, of course checking by eye sight is fine too
> but sometimes hard to remember ... If several of us keep notes for few
> weeks we can get quite nice data/idea what is going on and what works well
> for the culture. I should be harvesting my cultures tomorrow, I plan to
> make a post on our brand new forum which Steffen put together then
>
> http://lab.foodhackingbase.org/
>
> I put also link to it on our wiki under How to get in touch
>
> https://foodhackingbase.org/wiki/How_to_get_in_touch
>
> I hope it is OK Steffen, or shall we keep it off for now yet?
>
> Talk to you all soon, I've another manual hardworking day behind me,
> waiting for the rain = off time = more posting here :-)
>
> Sincerely,
>
> FAA
>
>
> On 2014-03-11 00:20, Daniel Kolbus wrote:
>
>> Hi all,
>>
>> Just wanted to give an update on my issue with water kefir grains that
>> didn't work. Well, I would say they work pretty OK now. I added some
>> dried fruit and a slight knife edge baking soda and a few tiny bits of
>> lemon to the grain solution. After a few days there were some bubbles
>> and the taste was less sweet. I continued with the second fermentation
>> without grains containing dried fruit and lemon in a sealed bottle and
>> it resulted in a fizzy drink with grape tone after a few days. I guess
>> I succeeded!?
>>
>> In addition, I continue with my fermented porridge originally made
>> from the water kefir grain supernatant. I has a slight taste of sour
>> milk but the texture is of course more grainy (mix of oat, rye, spelt
>> and barley). I eat it cold for breakfast together with some sweet
>> topping and crunched nuts. Works well for me!
>>
>> Regards
>> Daniel
>>
>> On Saturday, March 1, 2014, Daniel Kolbus <kolbus.daniel at gmail.com>
>> wrote:
>>
>>  Hi all,
>>>
>>> Regarding the calcium supplements and my struggle to get a
>>> well-working water kefir:
>>>
>>> I read at (http://www.yemoos.com/faqwaintro.html [1]) that one
>>> reason for adding lemon is that it contains calcium, which
>>> apparently is needed in some cases with water kefir cultures.
>>> Another thing is that the pH is lowered, which may help the culture
>>> at least in the beginning. Dried fruits apparently contain other
>>> nutrients that the kefir grains may need. As my grains haven´t
>>> started to multiply or produce any mentionable probiotic drink
>>> during the first month of water+raw sugar culture I started adding
>>> dried fruits and yesterday baking soda. Let´s see if that will be
>>> beneficial, today the taste was slightly sweet metallic, but it
>>> might as well come from the dried apricot. Any ideas would be
>>> helpful. The water is medium hard (8), do not contain that much
>>> chlorine and the temp. is around 22 degr.
>>>
>>> An interesting thing was that I used the waste liquid from one
>>> passage as a starter in another project - fermented porridge. I mix
>>> oat and rye grains with the waste kefir liquid + water and deem to
>>> my surprise - after 24 hours I had a sour, fermented product. So,
>>> there seem to be activity in the waste liquid after all - but it
>>> apparently likes the oat/rye milieu better than the raw sugar
>>> milieu.
>>>
>>> Regards,
>>> Daniel
>>>
>>> 2014-03-01 5:37 GMT+01:00 Frantisek Algoldor Apfelbeck
>>> <algoldor at foodhackingbase.org>:
>>> Thanks for the emails, answers in the text as ### to the things
>>> which I feel relevant to me :-)
>>>
>>> On 2014-03-01 06:42, Steffen Beyer wrote:
>>> Hello all,
>>>
>>> On Mon, 24 Feb 2014 00:17:18 +0900, algoldor at foodhackingbase.org
>>> wrote:
>>> I'll make a short wiki page about makgeolli which
>>> is traditional Korean rice alcoholic beverage, upload it to the
>>> wiki,
>>> manual form is already there in I think proper section (Steffen was
>>> taking care about that) and lets play with that as an example how
>>> to
>>> link it, tag it etc. that may be the simplest way after that we can
>>> apply it to the rest keeping to some "structure", what do you
>>> think?
>>>
>>> Good idea.
>>>
>>
>>  ### I'll try to make the article today or tomorrow, sorry for the
>> delay.
>>
>>  http://design.arkreactor.com/ [2]
>>>>
>>>> or we can go for some alternative, does anyone know about any
>>>> preferably open source?
>>>>
>>>
>>> The system is Discourse¹, as far as I can see, a Ruby on Rails
>>> application. Not a bad choice in comparison to PHP.  ,)
>>>
>>> Currently we have a wiki and two mailing lists, one at
>>> hackerspaces.org [3]
>>> and a new one (incubator) at our new host, Uberspace. We should
>>> think a
>>> moment where to go from here. The wiki is fine for now, but
>>> regarding
>>> forum/mailing list I see two user friendly options:
>>>
>>> 1. Stick to mailing lists, offer a web interface for reading (and
>>> possibly writing)
>>>
>>> 2. Switch to a web forum, users can subscribe to get email
>>> notifications
>>>
>>> Basically I would prefer the first option, providing mailing lists
>>> to
>>> power users, web access for the rest of us. In any way, we should
>>> try
>>> to get a tight integration with MediaWiki, i.e. at least
>>> Single-Sign-On, instead of running multiple separate systems.
>>>
>>
>>  ### I like mailing list as a media for communication, however
>> concerning answering questions especially about fermentations and
>> keeping easy to access history of these topic specific conversations
>> (and reopening them) the forum seems to me really nice.
>>
>>  ### Could you give me some example of nice web interface for reading
>> the mail posts? The forum which I would like to see to happen in the
>> future is likely to take time to establish and I do not want to
>> jeopardize our current projects with something too big to chew, so
>> little by little. I think we have several months to play with media
>> wiki etc. before we will make it all nice and shiny including links to
>> our activities on other portals etc. that is just my opinion. If we
>> find time for more serious discussion about the forums before 31c3
>> where we could go through it together that would be nice. I wanted
>> more or less check what is the situation out there and if there is not
>> some easy to use open source well supported alternative already which
>> would be simple to integrate. It looks like that is not really the
>> case now so, lets give it time.
>>
>>  Software choices seem rather limited, suggestions welcome.
>>>
>>> (...time passes...)
>>>
>>> Just read a bit more about Discourse. It seems to support replying
>>> via
>>> email and features pluggable authentication modules, although there
>>> is
>>> none for Mediawiki, yet.
>>>
>>> So this might be the way to go...?
>>>
>>>  By the way before I run away we need as a group to talk about how
>>>> to
>>>> properly cultivate the ginger beer plant and water kefir biofilm
>>>> polycultures.
>>>>
>>>
>>> I'm using the GBP from gingerbeerplant.net [4] here, which worked
>>> fine so
>>> far for various brews. Usually I let it ferment openly for three
>>> days,
>>> then one day in bottles.
>>>
>>
>>  ### I did my first fermentation after coming back from Europe, one
>> batch of water kefir (51 g of culture in 5 l of brew) and one batch of
>> ginger beer plant (194 g of culture in 5 l of brew). Both were 7%
>> (w/v; 350 g of light brown sugar) and 0.25 (w/v; 12.5 g) of black tea.
>> They were ready for bottling after 4 days of fermentation needing
>> another two days of secondary fermentation.
>>
>>
>> Links:
>> ------
>> [1] http://www.yemoos.com/faqwaintro.html
>> [2] http://design.arkreactor.com/
>> [3] http://hackerspaces.org
>> [4] http://gingerbeerplant.net
>>
>
> --
> Frantisek Algoldor Apfelbeck
>
> biotechnologist&kvasir and hacker
>
> http://www.frantisekapfelbeck.org
>
> "There is no way to peace, peace is the way." Mohandas Karamchand Gandhi
>
>
> Disclaimer - there are other people who have access to this email account,
> please be aware of that it is part of the design. For "highly private
> communication" use algoldor at yahoo.com
>
>
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