Difference between revisions of "SudoMate Batch2"
Jump to navigation
Jump to search
| Line 8: | Line 8: | ||
* 35 g ginger (all we had left) | * 35 g ginger (all we had left) | ||
* Zest and juice from 2 lemons (medium size) | * Zest and juice from 2 lemons (medium size) | ||
* 173g of | * 173g of Xylitol (less actually - forgot to subtract weight of the container!) | ||
* 139g of invert sugar | * 139g of invert sugar | ||
| Line 15: | Line 15: | ||
# Bring mash from boil to 185 fahrenheit | # Bring mash from boil to 185 fahrenheit | ||
# Add mate | # Add mate | ||
# Steep for 10 minutes at 175 fahrenheit | # Steep for 10 minutes at 175 fahrenheit (we were aiming for 185F/85C, but we took too long to weigh out the mate, and then the temp dropped soem more during steeping) | ||
# Strain through | # Strain through tea strainer (takes too long - need to get big kitchen strainer instead!) | ||
# Add lemon juice. | # Add lemon juice. | ||
# Added and stirred in | # Added and stirred in Xylitol | ||
# Add and stir in invert sugar. | # Add and stir in invert sugar. | ||
Revision as of 22:56, 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 Xylitol (less actually - forgot to subtract weight of the container!)
- 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 (we were aiming for 185F/85C, but we took too long to weigh out the mate, and then the temp dropped soem more during steeping)
- Strain through tea strainer (takes too long - need to get big kitchen strainer instead!)
- Add lemon juice.
- Added and stirred in Xylitol
- Add and stir in invert sugar.