Difference between revisions of "SudoMate Batch2"

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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 Xylidol
+
* 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 coffee filter and tea strainer
+
# Strain through tea strainer (takes too long - need to get big kitchen strainer instead!)
 
# Add lemon juice.
 
# Add lemon juice.
# Added and stirred in Xylidol
+
# Added and stirred in Xylitol
 
# Add and stir in invert sugar.
 
# Add and stir in invert sugar.

Revision as of 23:56, 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:

  1. Boil ginger and lemon for 30 minutes
  2. Bring mash from boil to 185 fahrenheit
  3. Add mate
  4. 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)
  5. Strain through tea strainer (takes too long - need to get big kitchen strainer instead!)
  6. Add lemon juice.
  7. Added and stirred in Xylitol
  8. Add and stir in invert sugar.