Comments on: How to Make Water Kefir

By: Michelle (Health Food Lover)

Michelle (Health Food Lover) — Sun, 13 May 2012 22:17:54 +0000

Hi Wardeh,
How often do you make water kefir now? I’m getting more grains and I’m gonna get back to making more now!
Michelle (Health Food Lover) recently posted… Recipe: Feijoa and Apple Crumble (With Oat-Free & Vegan Variations)

By: Wardeh

Wardeh — Mon, 30 Apr 2012 14:11:25 +0000

The egg shell is for minerals. You can use mineral drops instead.

By: Alysha C

Alysha C — Sun, 29 Apr 2012 20:55:17 +0000

Why do you add the egg shell? would I use that instead of mineral drop? And do I need either? And by pasteurized eggshell do you mean from a grocery store as opposed to my local farm?

Thanks!

By: Jenn Neddo

Jenn Neddo — Sun, 11 Mar 2012 14:26:58 +0000

I have tons of water kefir grains to share if anyone is interested. email me at jneddo76 at yahoo dot com with your address. —Jenn

By: Danielle

Danielle — Mon, 27 Feb 2012 00:37:32 +0000

I let my last batch of kefir water ferment in the grains for about 31 hours…and there was a greyish film on the top of the water. Is that mold? Should I throw out this batch?

By: Wardeh

Wardeh — Sun, 26 Feb 2012 17:09:13 +0000

Danielle — Yes, you should taste it to see if the grains were eating the sugar. If it was still sweet, it needed more time to ferment, both to reduce sugar and to populate the beverage with beneficial organisms for the next fermentation. I’d try it again.

By: Danielle

Danielle — Sun, 26 Feb 2012 03:43:59 +0000

Yes, I removed the grains before adding the strawberry juice. I didn’t taste it after the 24 hours…should I have?

By: Wardeh

Wardeh — Sun, 26 Feb 2012 01:19:42 +0000

Danielle– Where are the grains? Did you remove them before adding the strawberry juice? How did it taste after the first 24 hours, was the sweetness gone as if the grains had been doing their work?

By: Danielle

Danielle — Sat, 25 Feb 2012 21:24:15 +0000

I just made my first batch of kefir water….I rehydrated my water kefir grains that I bought, then put the grains in 2 quarts of water that had 1/2 cup of palm sugar dissolved in it. Then I let it ferment for 24 hours, then added 1 quart of strawberry juice to it…and then bottled it in grolsch flip top bottles…and let these bottles sit on the counter for 18 hours….and absolutely NO carbonation at all! I was advised to not go longer than 18 hours because it might “explode when I open it. Should I have let the bottles sit longer? would that have caused carbonation?

By: Wardeh

Wardeh — Tue, 31 Jan 2012 06:49:00 +0000

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.