BETH'S FERMENT FROM LIZZIE IN OZ

[Guest guest]

But it wouldn't hurt to drink a pint (or more) a day, would it?? That's about

what I drink. Maybe 2 small glasses a day. I don't have it very sweet though. I

try to catch it after the sweetness is gone and before it starts to go alcoholic

(I had a cranberry water kefir batch taste just like a light wine last week -

didn't give that one to the children!). "

Hi Beth,

We don't have much of an issue with sweetness because we don't add

sucrose (table sugar) or any other sort of sugar to our brew - sucrose is

especially frowned on by the nutrition profs here because of its contribution to

cancer, benign tumour formation, heart disease, acne, tooth caries, obesity and

stroke (apoplexia - not dead sure what you call it Stateside.)

Say we are doing the Israeli one with pomegranate juice - we just put the

Kefir cultures into the pommie juice (one litre of juice, which is approx 4 8

ounce cups) and wait for 2 days - then strain, put cultures back into little

house and put the fermented product into the fridge.

After a 2 day ferment, which is the norm in Russia, its strong enough that we

don't want to drink more than a little with chilled rainwater or aqua minerale.

We are moving into the southern Hem. summer right now and are having a couple of

inches of water with about half to one inch of fermented juice on top, eg.

pommie. That's once a day. Cos its so strong we don't have the inclination for

more than that daily. More than that tends to 'kick back' we find, especially in

women and girls...mm, would likely need to email you privately, if you want

precise details of what happens re. women and girls.

Sounds to me as tho your brew is weaker than ours, if you are getting

through 2 cups neat (undiluted). Can you say what sort of matrix you put the

Kefir cultures into, to make your brew/ferment?

best wishes, Lizzie in Oz