June 29, 16:00-19:00 at the Elisabeet Färbehütte
We were six of us to start with, then Max joined later and Tobi came by and brought nice sour cherries from his garden. Elise took the task to measure everything exactly, while Sarah made sure that Sukumos are all in small pieces and Mika, Gesa, Elise are into kneeding them.
- 3.5kg sukumo
- 100g lime
- ~5L ash water heated to 50 degrees
We had only 32L bucket for this day. We are still waiting for the 70L wood barrel to arrive. So we decided to fill it to ~20L point with ash water. The ash water we are using is PH12.4. The recipe is to heat it up to 50 degrees, but we used small gas cooker this time ans it is not heating up. As we needed to leave in time, it was only 30 degrees when it was added to fill the vat.
Afterwards, we mixed it with stick. 30x right 30x left, 30x right. It feels very thick and it does not really make bubbles. At the end, we added wheat bran (100g) cooked in ash water and cooled down.
In the mean time, new PH meter got again strange. It showed ash water as PH 18! (that is not possible) I guess there are something really wrong with this PH meter. I am thinking of buying new one…
The 1st day vat is PH 12.8, temperature 30. (measured with the old PH meter!)
