Difference between revisions of "SudoMate Batch2"
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| Line 7: | Line 7: | ||
* 1 tbsp (~6 gram) per cup -> 288 gram Mate for 48 cups | * 1 tbsp (~6 gram) per cup -> 288 gram Mate for 48 cups | ||
* 35 g ginger (all we had left) | * 35 g ginger (all we had left) | ||
* Zest and | * Zest and juice from 2 lemons (medium size) | ||
* 173g of Xylidol | * 173g of Xylidol | ||
* 139g of invert sugar | * 139g of invert sugar | ||
Process: | Process: | ||
Revision as of 22:08, 16 April 2013
Chef: Patrick
- How to achieve 85C water without a thermometer:
- 9.236 liter boiling water at 373K (100C) + X liter room temp water at 293K (20C) = (9.236+X) liter at 358K (85C)
- X= 2.131 liter of RT water
- 11.37 liter = 48 cups = 3 gallon (whee!)
- 1 tbsp (~6 gram) per cup -> 288 gram Mate for 48 cups
- 35 g ginger (all we had left)
- Zest and juice from 2 lemons (medium size)
- 173g of Xylidol
- 139g of invert sugar
Process:
- Boil ginger and lemon for 30 minutes
- Bring mash from boil to 185 fahrenheit
- Add mate
- Steep for 10 minutes at 175 fahrenheit
- Strain through coffee filter and tea strainer
- Add lemon juice.
- Added and stirred in Xylidol
- Add and stir in invert sugar.