Blogs about: Kvaseni
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Increase in biomass of the kefir grains during their growth 26/6/2012
Overview of the grains at the beginning of the experiment 21/6/2012, 19:00. Detail of the grains. Detail of the grains. Detail of the grains. Detail of the grains. Cutlure after 48 hour of fermentatio… more →
The Fermentation Diary of the Kvasir
Increase in biomass of the kefir grains during their growth 26/6/2012
wrote 10 months ago: Overview of the grains at the beginning of the experiment 21/6/2012, 19:00. Detail of the grains. De … more →
Workshop - Kvasirs HSS 24/5/2012
wrote 11 months ago: Taking the notes from the workshop. Beryl in a good mood working on the cocktails. Selection of drin … more →
And again Ginger beers 19/5/2012
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wrote 11 months ago: Alcoholic Baker’s yeast based ginger beer (GB III.) started on 19/5/2012. Non alcoholic kefir … more →
Workshop - Various Ginger Beers at HSS 16/5/2012
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wrote 12 months ago: Peter is harvesting and preparing a new batch of kefir. Felix is harvesting the non alcoholic ginger … more →
Probiotic Ginger Beer (non alcoholic) 11/5/2012 - 22:30
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wrote 1 year ago: Fresh washed ginger grown in Korea and bought at a traditional local market (100 g = 1000 won). Clos … more →
Kefir cooler 6/5/2012 - 20:00
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wrote 1 year ago: Dark rich brown sugar. Kefir whey in a glass container (one day after harvesting +- 72 h fermentatio … more →
Kefir culture preparation 5/5/2012 (14:00)
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wrote 1 year ago: “Seoul” grade A whole milk used during this fermentation. The details of the Seoul milk … more →
Kombucha culture preparation 4/5/2012 (14:00)
wrote 1 year ago: Dark rich sugar which I have bought in E-mart (1890 won per kilo). Darjeeling tea bag of light flavo … more →
Water kefir (granos tibicos) brew 3/5/2012
wrote 1 year ago: Dark rich brown sugar with a “digital measure” set to 10 mm. Detail of the dark rich bro … more →
