Fermenting Catch -up Day

So many ferments……so much time today

• Oatmeal Stout
  • add 3 T maple syrup, 1/2 c water
  • final bottling into 7 bottles
• Kombucha
  • new batch
    • 4 c boiling water, 6 bags Smith Portland blend tea bags, 3/4 c granulated sugar
    • steep 20 min and add 10c cold water
    • cool to 70-90 °F and add to fermenter with 1 c scoby liquid plus pancake
  • bottle 1/2 gallon kefir with 1 1/4 c ginger-carrot-apple juice into 5 bottles
  • bottle 1.5 L with 2 T chopped fresh pineapple into 3 bottle
• Jun
  • new batch
    • 1 c boiling water, 3 bags green tea
    • steep 5 min and add 1/4 honey and 2 3/4 c cold water
    • cool to 70-90 °F and add to fermenter with 1/2 c scoby liquid plus pancake
  • bottle plain into 1 bottle
• Water Kefir – converting from milk kefir, part 2
  • strain
  • dissolve 1/4 c sugar, 1/8 t salt into 1 quart water
  • add kefir grains, cover and rest for 4 days
• Milk Kefir
  • strain
  • add grains to 1 1/2 c milk, cover and rest overnight
• Buttermilk
  • combine 1/2 cultured buttermilk with 1% milk, cover and rest overnight
• Sourdough
  • In a clean container, combine 100g filtered water, 100g AP flour and 1 serving spoon of existing culture
  • cover and rest overnight