Reference/LiquidCulture/Recipes/PGT

This recipe comes from Philly Golden Teacher on YouTube. It's a reliable, widely used starting point.

Ingredient	Amount	Notes
Water	600 ml	Distilled gives the clearest result
Karo light corn syrup	18–20 g	The main sugar, roughly 3% of the water by weight
Light dry malt extract (LME)	1.5 g
Peptone	1 g	Nutritional yeast works as a substitute

Directions

1. Dissolve everything in warm water and divide between jars fitted with an injection port and a filter (see making and using LC). Add a stir bar to each jar if you have a magnetic stirrer.
2. Pressure cook at 15 psi for 30 minutes at sea level.
3. At about 6,000 ft, cook 45–60 minutes at 15 psi, or raise the pressure by about 3 psi if your cooker has a dial gauge. Most hobby cookers use a fixed 15 psi weight, so extending the time is the usual choice. See pressure cooking at altitude for why.
4. Let the cooker cool and depressurize on its own, and let the jars reach room temperature before inoculating.

Notes

• Compared with the ClemGrows recipe, this one is somewhat richer. Both work; ClemGrows trades a little nutrition for clarity and slower blob formation.
• If the liquid comes out dark amber, it cooked too long or too hot. A light gold tint is normal.