Projects:Probiotic Drinks Everywhere

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Exact name Probiotic Drinks Everywhere
Generated SHA Flag with Name (experiment here)
Description Fermented drinks made, shared and offered by the group of brewers to the SHA2017 community.
Has website https://events.ccc.de/camp/2015/wiki/Projects:Fhb probiotic drinks everywhere
Persons working on Alexander, Algoldor

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Self-organized sessions

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Tags beverages, drinks, fermentation, probiotic, kombucha, kefir, water kefir, makgeolli, beer, mead, kvass
Located at village Village:Foodhackingbase
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450px-Daniel kolbus water kefir drinks berries 072014.jpg

This page is dedicated to the "Probiotic Drinks Everywhere (PDE)" project, welcome! First of all any live drinks in Food Hacking Base (fhb) will be in plastic bottles only and please well labeled! This statement includes commercial live drinks like kombucha, but other commercial drinks like beers, wine, cider, etc. which are safe to store at room temperature may be in glass containers. The reason for this is mishandling of our drink at previous event CCC 2015 which exploded and caused injuries, we apply this policy since than, strictly no exceptions.

Main goal of this project

We are going to demonstrate that we are capable of preparing hundreds liters of high quality probiotic drinks for an event like this, satisfying our thirst during the camp with healthy and tasty product. We will teach people how to brew these beverages by themselves at workshops like Kombucha is Easy, Kefir making etc. sharing the knowledge and also the cultures.

Summary

This project is coordinated by Algoldor and it is part of the Food Hacking Base (fhb), you are welcome to join it. We will work with Kombucha cosmopolita, water kefir (tibicos) and milk kefir probiotic polycultures, also newly using nuruk (누룩) starter for makgeolli (막걸리) brewing. We do our best to use organic ingredients whenever possible creating variety of flavours ranging from classical "black tea kombucha" to ginger beers, kvass, hibiscus flower or cherry water kefirs you name it! We aim to have at the camp around 200 l of probiotic drinks. We will test, develop and share recipes for these drinks both before the camp and during the camp. We will promote our brews at the event by tastings and teach people who like them how to make them at our workshops so they can make them at home and their local hackerspaces. If you are interested in participating please do get in touch or contact directly Algoldor. Of course we need some funds to make this project happen. At the moment we cover it by ourselves from our own cash and partly using also fhb funds. If you like to support contribute please to our FHB at SHA2017 Crowd Sourcing Campaign by getting healthy&tasty Probiotic Drinks Everhywhere perk (€10 or €30 option) or get some drinks on the ground (availability can not be guaranteed without booking).

Updates

30/7/2017

  • Bottled 12l of Kombucha, flavoured with Earl Grey tea. (Alexander, Hamburg)

23/7/2017

  • Started new Kombucha batch in 10l bucket. (Alexander, Hamburg)

15/7/2017

  • Started new Kombucha culture in 10l bucket. (Alexander, Hamburg)

14/7/2017

  • 20 l of kombucha (10 l black tea and 10 l green tea) were started in La Cherche, Normandie, more info at Algoldr's Kvasir Diary
  • 35 l of water based cooler were started again in La Cherche, more info here.

11/7/2017

Time Line

The probiotic drinks take between 7-14 days to brew, and should be aged for at least another week afterwards if possible, therefore if 4th of August would be deadline for having them ready, we should start the brews around 14th of July. This means that the drinks have to be transported to the camp ground after being brewed at some different location. Because of the logistic reasons, part of the drinks will be aged and transported to the ground and part will be made on the ground.

Date Activity Amount (l) Location Person Responsible Notes
14/7/2017 black tea kombucha KB-14/7/17 10 l La Cherche, Cherbourg, Normandie, France Algoldor I have started 10 l batch of black tea kombucha.
14/7/2017 green tea kombucha KG-14/7/17 10 l La Cherche, Cherbourg, Normandie, France Algoldor I have started 10 l batch of green tea kombucha.
14/7/2017 water kefir cooler WC-14/7/17 35 l La Cherche, Cherbourg, Normandie, France Algoldor I have started 35 l batch of water kefir based cooler.
11/7/2017 lactic cooler batch one LC-1-11/7/17 20 l La Cherche, Cherbourg, Normandie, France Algoldor We started the lactic cooler brew during our Soirée de la Fermentation (Fermentation Evening) as a group activity.
11/7/2017 lactic cooler batch two LC-2-11/7/17 20 l La Cherche, Cherbourg, Normandie, France Algoldor We started the lactic cooler brew during our Soirée de la Fermentation (Fermentation Evening) as a group activity
11/7/2017 water kefir honey WH-11/7/17 20 l La Cherche, Cherbourg, Normandie, France Algoldor We started water kefir based brew using honey as a source of sugar during our Soirée de la Fermentation (Fermentation Evening) as a group activity.
23/7/2017 Started black tea Kombucha batch 9 l Hamburg, Germany Alexander Ingredients: English Breakfast tea (72g) and raw cane sugar (720g) (both organic)
30/7/2017 Bottled black tea Kombucha with Earl Grey flavouring 12 l Hamburg, Germany Alexander Flavouring: 3l Earl Grey tea (36g) and raw cane sugar (360g) (both organic)

Brewing Location

In summary we will use standard kitchen set up less than 2x2 m place for subsequent fermentation is enough, plus bigger fridge for storage later on. In more detail the place where the brewing is done has:

  • running drinkable water with sink and drainage set up
  • electricity (220V, 3 kW)
  • at less than 2x2 m of space for further fermentation and storage later on
  • room temperature above 20°C for primary and secondary fermentation (brews can be heated by aquarium heaters so room temperature is not major issue even if lower)

To make the brews we will use drinkable water from the tap. We need several litres of hot water to dissolve the sugar and honey (for feeding the cultures and starting the fermentations). Using electric water kettle is fine, we will also need gas or electric/induction stove for longer time (5-60 min) continuous boiling to make infusions like for example ginger for ginger beer or sassafras for root beer). Fhb has all of the equipment needed already so we can use it. The brews will be inoculated by the kombucha and other cultures and will need to ferment at room temperature of at least at 20°C or higher, up to 25°C, not over 30°C. Shelf of 200 cm long, 50 cm deep and 150-200 cm high will be enough, alternatively the brews will be just placed on ground, than 2-5 square meters will be needed. The location will be used for 7-10 days including secondary fermentation and after that storage at cold in the fridge.

Equipment

We are going to use 22-25 l plastic brewing vessels. We plan to bottle in plastic bottles, 1.5-2 l and also 500 ml ones, the later may have to be bought.

Ingredients

Higher quality ingredients are desired, therefore organic, fair trade and local would be best. We need both the "food" for the cultures, sugar, honey, rice, malt etc. and the ingredient for making specific flavours like mate, ginger, hibiscus etc. Please try to avoid infusions from fruits and fruit syrups, they develop quick and high carbonation easily resulting in explosion! The list of ingredients is of course depending on what we decide to brew and partly on seasonality which is nice to keep to. Below are few examples of what ingredients we need to make beverages of specific flavours, prices may be up to 30% off it is an estimate. Please note: we do not plan to make 100 or 150 l of one flavour only, these price estimates of the overall costs are to get a rough idea, it will suffice for now the final prices of specific brews will be not too much different.


Kombucha - black tea flavour 30 l batch

Ingredient Amount (g) Price (€) Notes
organic standard light brown sugar (7% (w/v)) 2100 5 light brown sugar/blond
black tea tea (0.5% (w/v)) 150 2 usual 0.5-1 kg package from arabic shops
Total cost 7 Brewer - Algoldor, basic kombucha flavour best for growth no need of infusion of the base before secondary fermentation/bottling, non alcoholic, vegan friendly.

Water Kefir Base 20 l batch

Ingredient Amount (g) Price (€) Notes
organic sugar (8% (w/v)) 1600 5 standard organic light brown sugar/blond
Total cost 5 Brewer - Algoldor, non alcoholic vegan friendly base which can be flavoured into ginger beer, hibiscus or other, aging for week or so is highly desirable.

Sharing&Distribution

Once we are at the camp ground we will start to enjoy our creations, sharing them with people. We can do it the simple way of donating in advance to the project reserving certain amount of drinks. As usually we will be giving away free tasters on the ground and who wants can donate getting a bottle of the drink. I would say €2-3 per bottle would cover the project and leave some extra cash for future development. Keep in mind that commercial club mate will be most likely €2 for 500 ml bottle so we should take it into consideration suggesting €2-3 donation per 500 ml bottle of our lovely organic drink.

Budget&Costing

Has to be decided, so far we are within €100 in expenses or so, depending on the cost of 500 ml plastic bottles.

Experimental

In this section you can find more info about how we plan to brew the drinks, what cultures and how we use, how we developed the flavours and more. It is work in progress.

Collaborators

In this section you can find info on who is bringing what to the camp.

Culture type Flavour Vegan friendly Amount of drink Brewer Cost of brew(€) Notes
Kombucha black tea yes 20 l Algoldor +- €10 This is the basic flavour of kombucha brew, black tea, organic cane sugar and kombucha SCOBY that is all, vegan friendly.
Kombucha Earl Grey yes 12 l Alexander Ingredients: English Breakfast and Earl Grey tea, raw cane sugar (all organic)