[Biohackers] New kombucha batches started at Noisebridge

Tue Aug 12 21:00:23 PDT 2014

This is awesome! I didn't know about the grand NB-reopening event and look
forward to it! Great work on diving right into this project, documenting it
and getting some scobies goin :D

Just wanted to add, that if anyone needs help setting up accounts on the
sudo wiki or calendar, please let me know, i would be happy to help!

I am currently working on setting up a calendar that replicates the sudo
room calendar, but for all Omni and related events (Will be at
cal.omni-oakland.org). Am thinking it may be a good idea to also set up a
Sudo Meetup.com profile, which would attract more local hackers, biohackers
and the hacker-curious...
On Aug 12, 2014 8:18 PM, "Rikke Rasmussen" <rikke.c.rasmussen at gmail.com>
wrote:

> As of today, we've rebooted kombucha production at Noisebridge: two 15L
> batches of oolong tea kombucha (of Three Stone Hearth origin) have been
> started by Alex, Frank and myself, and are now sitting in white buckets on
> top of the lockers by the East Wall. We hope they'll be ready to serve up
> in time for the big opening on the 15th - fingers crossed!
>
> I'll post this to the Noisebridge kombucha wiki sometime tomorrow.
>
> /Rikke
> On Aug 12, 2014 10:52 AM, "Francisco Jimenez" <francisco at tucanvinegars.com>
> wrote:
>
>> Hi all,
>>
>> For me it was a very interesting experience making cambucha. It is my
>> first time doing that, and the tecnic that I use doing banana o apple cider
>> vinegar is totally different that we are doing with cambucha.
>>
>> In the next soon feature, I would like to explore the cambucha tecnic
>> making, making vinegars and the idea is making a banana or any kind of
>> fruit started for making vinegars.
>>
>> Thank your very  much all you guys for this tremendous exchange of
>> knowledge and sense of collective fermentation at Sudo.
>>
>> Sincerely,
>>
>> Francisco
>>
>>
>>  -------- Original Message --------
>> Subject: Fermentation Station Aug 11th 2014 meeting notes
>> From: Rikke Rasmussen <rikke.c.rasmussen at gmail.com>
>> Date: Mon, August 11, 2014 9:17 pm
>> To: Francisco Jimenez <francisco at tucanvinegars.com>
>> Cc: Francesco Capodieci <fgcapo at gmail.com>, stan at ana.com, Alex
>> Alekseyenko <alex.alekseyenko at gmail.com>, biohackers at lists.sudoroom.org
>>
>>
>> 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 at tucanvinegars.com> 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 <rikke.c.rasmussen at gmail.com>
>>> Date: Thu, July 31, 2014 3:34 pm
>>> To: Francesco Capodieci <fgcapo at gmail.com>
>>> Cc: stan at ana.com, Francisco Jimenez <francisco at tucanvinegars.com>, Alex
>>> Alekseyenko <alex.alekseyenko at gmail.com>, biohackers at lists.sudoroom.org
>>>
>>> Awesome, Frank, thank you so much for the cross-pollination effort, and
>>> my sincerest apologies for not being there in person to support said effort!
>>>
>>> Speaking of cross-pollination, I went to the Counter Culture Labs
>>> meeting last week - they are still very focused on building out their space
>>> and attracting new members/projects to fill it, so they were very eager to
>>> accommodate the Fermentation Station. That said, they do also have rent to
>>> cover, so I made the agreement on our collective behalf that we would pony
>>> up the cash for 2 reduced-rate memberships ($25, I believe...possibly only
>>> $20, my notes are unclear) in return for a dedicated portion of the outer
>>> space for our set-up.
>>>
>>> As for SF Biohackers, Matt Harbowy (founding member and primary
>>> financial baclker for CCL) also proposed that we could trek out to the
>>> Sunset to check out his home lab - it could probably fit 10-12 folks in a
>>> meeting situation, maybe 6-8 working in clusters...I've only seen it once
>>> about 6 months ago, so my memory is a little fuzzy, but it sounds like a
>>> sweet setup, and may be worth checking out?
>>>
>>> Last, but not least - I think we have the clear makings of 3 separate
>>> sub-projects/groups that all tie together, focusing on 1) the gastronomical
>>> aspects of kombucha/vinegar/beer/yogurt/kefir/etc. production (that would
>>> looking at the correlations between environmental conditions and
>>> chemical/flavor profiles), 2) the molecular aspects of same (such as
>>> species identification and characterization, manipulating species
>>> composition, looking at cellulose production, and engineering individual
>>> species for specific chemical/nutritional/etc. profiles, and 3) the
>>> technical development of bioreactors/cultivators for all of these awesome
>>> microbes.
>>>
>>> Anyhow. Sorry for being a total flake this week, will endeavor to do
>>> better next week. See you on Monday!
>>>
>>>
>>> /Rikke
>>>
>>>
>>> On Wed, Jul 30, 2014 at 9:44 PM, Francesco Capodieci <fgcapo at gmail.com>
>>> wrote:
>>>
>>>> I met with a couple of people from the following group who are
>>>> interested coming to our meeting next Monday:
>>>> http://www.meetup.com/SF-Biohackers-Meetup/
>>>> <http://www.meetup.com/SF-Biohackers-Meetup/>
>>>>  They are interested not only in bioreactors but in genetically
>>>> modifying kombucha yeast.  We agreed to put ideas and research into a wiki.
>>>>  Stan, is Sudo Room's wiki a good place for this?
>>>> I will have some progress on the (sensor -> arduino -> raspi -> web
>>>> browser) setup to show next week.
>>>> Frank
>>>>
>>>
>>>
>>
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