Hi all! How are you guys doing on collecting beer bottles - should we save all beer bottles generated at the Omni for you? Or just throw them in recycling? I'm planning to go buy some trash and recycling bins for Counter Culture Labs - just wondering whether I should buy a separate one just for beer bottles, so we can save them up for you. If you already have a container where you're collecting bottles, just let us know and we'll tell people to deposit bottles there (just don't expect them to clean the bottles first, because that ain't never going to happen...) Patrik Patrik On Mon, Aug 11, 2014 at 9:17 PM, Rikke Rasmussen < rikke.c.rasmussen(a)gmail.com&gt; wrote: > > Hi all, > > A quick type-up of my notes for the evening - Stan, Alex, will you take > responsibility for making sure they end up online somewhere (other than > on > the list archive)? > > 1) Our technical setup is good to go - temperature monitoring, logging > and > graphing all work, all components have been integrated, and Frank is > assembling a deployable setup for next week. > > 2) We have two established cultures: one from Francisco's vinegar > production, and one from Rikke's Three Stone Hearth strain. A batch of > each > was made on Aug 4th - 1.5L and 3L, respectively - both batches seemed > very > under-fermented (almost no yeasty flavor, little acidity, almost no > sugar) > upon tasting today, and had developed exceptionally thick pellicles for > the > relatively short duration of the fermentation. There was some discussion > as > to the possible explanations for this, and generally agreement that the > most likely is the primary sugar source used (corn rather than cane), > and > the differing chemical composition of different sugars. > > 3) Alex purchased 8lbs of sugar for the project - thank you, Alex! =) > We > added 60g and 120g of pure white cane sugar to the 1.5L and 3L batches > of > kombucha from last week to boost the fermentation process - the > immediate > CO2 development and evolution of a distinct yeasty aroma indicates > healthy > cultures. > > 4) A potential line of inquiry that could be pursued with minimal > analytic > equipment would be the comparison across cultures of the influence of > different sugar sources on the pellicle development, measured as the wet > weight of the pellicle at time of sampling. Influence of sugar source > (again across cultures) on pH would also be simple, as would the > relationship of both characteristics to temperature profile. > > 5) Last, but not least, Alex will not be commuting through the East Bay > on > a weekly basis anymore, and wants to set up a Fermentation Station at > Noisebridge. There is strong historical basis and social support for > this > project, and we anticipate that it will be well receive. As an initial > test > of this theory, we will prepare a 15L batch for the NB fundraiser on Aug > 15th. For this purpose, we have taken 4lbs of sugar, the jar of oolong > tea, > and two buckets from our supplies at CCL. In addition, we will need to > acquire (or bring from home for now): kombucha starter, a 2gal soup pot, > something to stir with, a kitchen scale, filter cloth (muslin or > similar), > a bunch of bottles, caps and a capper, and possibly a dedicated mini > fridge. > > That's everything on my notepad - anything to add, anyone? > > /Rikke > > > > On Fri, Aug 1, 2014 at 1:57 PM, Francisco Jimenez < > francisco(a)tucanvinegars.com&gt; wrote: > >> Thank you Rikke and friends of cross-pollination. >> >> I first apologize all of you guys for no to be involved in all events >> and >> mettings of the group but I need to say that I have a lot of things >> dealing >> with at the same time, specially I am looking for a part time job plus >> re-colated my vinegar workplace and some other thing consuming time and >> energy. >> >> I need to let you know guys that I brought a some glasses, a big mouth >> 1 >> gallon container and a scoby made out of a vinegration process and I >> think >> it is interesting for us to work with it. I put it inside the >> refrigerato, >> that one that it is alone at the Sudo kitchen. It is in a small glass >> container at the refrigerator's door. I leveled it. >> >> I going to be around the SR those days in the afternoon available if >> some >> of you guys want to contact me for just talking about anything relate >> to >> the colective. >> >> Thank you very much all of you and I hope to see you on Monday, >> >> Francisco >> >> -------- Original Message -------- >> Subject: Re: Monday 7/21 activity & followup >> From: Rikke Rasmussen &lt;rikke.c.rasmussen(a)gmail.com&gt; >> Date: Thu, July 31, 2014 3:34 pm >> To: Francesco Capodieci &lt;fgcapo(a)gmail.com&gt; >> Cc: stan(a)ana.com, Francisco Jimenez &lt;francisco(a)tucanvinegars.com&gt;om>,

>> Alekseyenko &lt;alex.alekseyenko(a)gmail.com&gt;om>,

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