Process Journal 30 - Video Script

The script for the video has been completed, and is in the link below.

Video Script

Process Journal 29 - Video Research

Below are links to the research for the video script as well as additional sources. These sources are unannotated:

Research
MLA Citations

Process Journal 28 - Video Script Planning

As I finish the research for the video, I have developed the following outline for the script:

1. Introduction
2. Origins
3. History
4. Brewing Process
5. Chemical Properties
6. Health Benefits
7. Conclusion

The research and script will be finished tonight.

Process Journal 27 - Bottling and Carbonation Process

On February 3rd, thirteen days after beginning the fermentation of the tea, I began bottling and carbonating the kombucha. This process consisted of 5 steps:

1. Pour kombucha into airtight bottles
2. Add additional sugar to kombucha
3. Add additional flavour to kombucha
4. Seal bottles
5. Allow to carbonate for at least a week

For the sweetening/flavouring, I decided on lingonberry juice. My mentor Nathan Bird suggested the following ratio for the juice and sugar.

• 1 tbsp juice per pint of kombucha
• 1 tsp sugar per pint of kombucha

Additionally, after observing my trial run, my mentor advised that I leave only an inch or less of space between the surface of the kombucha and the cap; the less space, the faster it carbonates.

Pouring the Kombucha

The glass jar I used for carbonation had a spigot which assisted in filling the bottles. The brew filled four 16 fl oz (1 pint) bottles, and, as per Nathan's advice, each was filled with approximately ½ - 1 inch of space at the top.

Filling the bottles

The filled bottles, 1 pint each

Sweetening and Flavouring the Tea
Approximately 1 teaspoon of sugar and 2 tablespoons of lingonberry juice were used per pint.

Mixing in the sugar

Adding in the juice

Sealing and Carbonating

The bottles were closed and placed next to the rest of the kombucha for carbonation. The kombucha should be ready within two weeks

Flavouring finished

Sealed and ready for carbonation

Carbonating

Process Journal 26 - Testing Bottles for Airtightness

The process of carbonation requires the use of airtight bottles. Over the past few months I've collected empty kombucha bottles. Each one is glass with a twist cap and have a volume of approximately 16 fluid ounces. To test if these bottles were indeed suitable for use, I filled each bottle with water and placed them upside down on a paper towel.

Bottles on the paper towels

The paper towel after the test

The bottles had no detectable leakage as the paper towel was visibly dry following the test. The bottles were left upside down for approximately 5 minutes.

Most sources have recommended the use of Grolsch-style bottles, which have flip top rubber stoppers. In the future it would be ideal to have some of these to use.