Comments on: How to Make Water Kefir http://gnowfglins.com/2009/12/17/how-to-make-water-kefir/ Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season" Sun, 12 Feb 2012 15:43:12 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Wardeh http://gnowfglins.com/2009/12/17/how-to-make-water-kefir/comment-page-2/#comment-46912 Wardeh Tue, 31 Jan 2012 06:49:00 +0000 http://gnowfglins.com/?p=5699#comment-46912 Kelli -- Use 1/4 cup of grains per 3/4 gallon of water kefir (or up to a gallon). How much sugar is left depends on how long you ferment it. After three days in warm temps, there's not much left. Taste it and you can tell if it has any residual sweetness. Kelli — Use 1/4 cup of grains per 3/4 gallon of water kefir (or up to a gallon). How much sugar is left depends on how long you ferment it. After three days in warm temps, there’s not much left. Taste it and you can tell if it has any residual sweetness.

]]> By: Kelli http://gnowfglins.com/2009/12/17/how-to-make-water-kefir/comment-page-2/#comment-46911 Kelli Tue, 31 Jan 2012 04:47:18 +0000 http://gnowfglins.com/?p=5699#comment-46911 I have a ton of grains. At least a half a cup. And they are hydrated. For some reason your response got sent to my junk mail. I'm glad I found it! Also, I am doing Kimi's no sugar challenge. Is there any sugar left after the kefir is ready to drink? I might have to make it for my family until I am done with that. I have a ton of grains. At least a half a cup. And they are hydrated. For some reason your response got sent to my junk mail. I’m glad I found it! Also, I am doing Kimi’s no sugar challenge. Is there any sugar left after the kefir is ready to drink? I might have to make it for my family until I am done with that.

]]> By: Caroline http://gnowfglins.com/2009/12/17/how-to-make-water-kefir/comment-page-2/#comment-46894 Caroline Sun, 29 Jan 2012 21:41:09 +0000 http://gnowfglins.com/?p=5699#comment-46894 Hey there, I googled it for you in case I run into the same issue in future. I hope it's okay that I mention another site, 'Cultures for Health' has an article on their site entitled 'Rehabilitating Water Kefir Grains' based on the article, the slime is one of the indicators that your kefir grains are stressed. http://www.culturesforhealth.com/rehabilitating-fixing-repairing-damaged-water-kefir-grains Hope this helps! Caroline Hey there,
I googled it for you in case I run into the same issue in future. I hope it’s okay that I mention another site, ‘Cultures for Health’ has an article on their site entitled ‘Rehabilitating Water Kefir Grains’ based on the article, the slime is one of the indicators that your kefir grains are stressed.

http://www.culturesforhealth.com/rehabilitating-fixing-repairing-damaged-water-kefir-grains

Hope this helps!
Caroline

]]> By: Wardeh http://gnowfglins.com/2009/12/17/how-to-make-water-kefir/comment-page-2/#comment-46673 Wardeh Mon, 16 Jan 2012 20:23:00 +0000 http://gnowfglins.com/?p=5699#comment-46673 Kelli -- I need more info. :) How many grains were you given? Are they hydrated or dehydrated? ;) Kelli — I need more info. :) How many grains were you given? Are they hydrated or dehydrated? ;)

]]> By: Kelli http://gnowfglins.com/2009/12/17/how-to-make-water-kefir/comment-page-2/#comment-46669 Kelli Mon, 16 Jan 2012 03:46:14 +0000 http://gnowfglins.com/?p=5699#comment-46669 I was given grains. How much should I add to this recipe? I was given grains. How much should I add to this recipe?

]]> By: Wardeh http://gnowfglins.com/2009/12/17/how-to-make-water-kefir/comment-page-2/#comment-46540 Wardeh Sun, 08 Jan 2012 01:55:25 +0000 http://gnowfglins.com/?p=5699#comment-46540 Lisa -- You'll only get carbonation with the second ferment, where the container is sealed at room temperature building up carbonation. Lisa — You’ll only get carbonation with the second ferment, where the container is sealed at room temperature building up carbonation.

]]> By: Wardeh http://gnowfglins.com/2009/12/17/how-to-make-water-kefir/comment-page-2/#comment-46539 Wardeh Sun, 08 Jan 2012 01:54:59 +0000 http://gnowfglins.com/?p=5699#comment-46539 Lisa -- It is risky to go so long on a continual basis. It doesn't mean it can't be done, though. You have to play with it so the sugar is gone, but not so much that the grains decay. In summer, no more than 3 days. Cooler room temp can means a bit longer, but we do that at our own risk. I have had grains decay and fail to thrive because I pushed them too much. Lisa — It is risky to go so long on a continual basis. It doesn’t mean it can’t be done, though. You have to play with it so the sugar is gone, but not so much that the grains decay. In summer, no more than 3 days. Cooler room temp can means a bit longer, but we do that at our own risk. I have had grains decay and fail to thrive because I pushed them too much.

]]> By: Lisa http://gnowfglins.com/2009/12/17/how-to-make-water-kefir/comment-page-2/#comment-46535 Lisa Sat, 07 Jan 2012 19:18:51 +0000 http://gnowfglins.com/?p=5699#comment-46535 Oh yeah, and one other question...I've never gotten the carbonated "soda" feel with my water kefir. Does that only happen if you allow a second fermentation period? I haven't experimented with that yet as I'm very new to this. Thanks! Oh yeah, and one other question…I’ve never gotten the carbonated “soda” feel with my water kefir. Does that only happen if you allow a second fermentation period? I haven’t experimented with that yet as I’m very new to this.

Thanks!

]]> By: Lisa http://gnowfglins.com/2009/12/17/how-to-make-water-kefir/comment-page-2/#comment-46534 Lisa Sat, 07 Jan 2012 19:12:19 +0000 http://gnowfglins.com/?p=5699#comment-46534 I notice you say to do the initial ferment for 3-5 days. I got my water kefir grains from www.culturesforhealth.com and they have an FAQ page on their website about it. In the FAQ section thay include this info: "Q. Can I allow the kefir to culture for longer than 48 hours? A. We strongly recommend against allowing the kefir grains to culture for longer than 48 hours as over time it will damage the grains by potentially starving them (particularly in warm weather when the culturing process is sped up due to the heat). I notice with my grains that after 48hrs it still tastes sweet but also tastes and smells very fermented (almost a spoiled taste/smell that you would get from dairy only it's not bad). I've been flavoring it with lemon juice to make a sort of "lemonade" and it tastes pretty good. Are my grains differnt from yours? Should allow mine to ferment longer to allow the grains to "eat" more of the sugar? Thanks! I notice you say to do the initial ferment for 3-5 days. I got my water kefir grains from http://www.culturesforhealth.com and they have an FAQ page on their website about it. In the FAQ section thay include this info:
“Q. Can I allow the kefir to culture for longer than 48 hours?

A. We strongly recommend against allowing the kefir grains to culture for longer than 48 hours as over time it will damage the grains by potentially starving them (particularly in warm weather when the culturing process is sped up due to the heat).

I notice with my grains that after 48hrs it still tastes sweet but also tastes and smells very fermented (almost a spoiled taste/smell that you would get from dairy only it’s not bad). I’ve been flavoring it with lemon juice to make a sort of “lemonade” and it tastes pretty good.

Are my grains differnt from yours? Should allow mine to ferment longer to allow the grains to “eat” more of the sugar?

Thanks!

]]> By: My Favorite Way To Make Water Kefir Soda (“Raspberry Soda”) « Heavenly Homesteading http://gnowfglins.com/2009/12/17/how-to-make-water-kefir/comment-page-2/#comment-45656 My Favorite Way To Make Water Kefir Soda (“Raspberry Soda”) « Heavenly Homesteading Sat, 26 Nov 2011 00:19:20 +0000 http://gnowfglins.com/?p=5699#comment-45656 [...] - Wardeh @ GNOWFGLINS instructions: How to Make Water Kefir [...] [...] – Wardeh @ GNOWFGLINS instructions: How to Make Water Kefir [...]

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