How to make water kefir more fizzy?

[Guest guest]

I'm fairly new to WKG (though experienced with mkg) and I'm not having any luck

with making a " fizzy " kefir, nor a " tart " kefir. My water kefirs are all coming

out slightly sweet and almost flat. I can detect only the slightest trace of

carbonation--tiny, microscopic bubbles--in the drink, and no tartness

whatsoever. The grains ARE growing, however, so I know they are alive.

I am experimenting with different ingredients, etc. but still having the same

lackluster results. Please tell me what I am doing wrong.

I am using spring water (2 different kinds); dark brown organic sugar and a

white sugar mix, in different combinations OR organic turbinado sugar and a

slight bit of white sugar, all totaling 3 TBSN; pinch of baking soda or crushed

eggshell or powdered calcium carbonate about 1/8 tspn; 1/4 slice of lemon with

and without rind; about 3 TBSN water kefir grains; 2 tspns of organic raisins OR

2 organic prunes.

Add that ^^ to 16.9 ounces of bottled water, in a 32 ounce glass jar

(essentially 1/2 full), cover with a coffee filter. Some jars I have covered

with a coffee filter AND a folded dishcloth for extra " sealing " .

I let the combo sit for 24 hours. After about 6 hours I can see lots of tiny

bubble activity and the grains are moving around. Same thing 12, 20 hours

later. After 24 hours I remove the top and strain and drink. There are still

bubbles in the jar but not as many and the tiny bubbles just don't contain a lot

of fizziness, nothing like a soda! Absolutely NO tartness.

One mixture DID develop a film over the top; I tasted it and noticed a bit more

alcohol(?) taste, though no tartness. But the film over top bothered me. BTW,

this product has set for almost 2 days.

My house is about 70 degrees.

I am comparing the tartness of my milk kefir, kimchee, and kombucha for

reference.

Thanks for any advice, Kim

[Guest guest]

You need to take the strained kefir through a second fermentation via a tightly

sealed bottle or jar. That's when the magic happens. I did a lot of research

on you tube and on website Cultures for health.

Ilyse

>

> I'm fairly new to WKG (though experienced with mkg) and I'm not having any

luck with making a " fizzy " kefir, nor a " tart " kefir. My water kefirs are all

coming out slightly sweet and almost flat. I can detect only the slightest trace

of carbonation--tiny, microscopic bubbles--in the drink, and no tartness

whatsoever. The grains ARE growing, however, so I know they are alive.

>

> I am experimenting with different ingredients, etc. but still having the same

lackluster results. Please tell me what I am doing wrong.

>

> I am using spring water (2 different kinds); dark brown organic sugar and a

white sugar mix, in different combinations OR organic turbinado sugar and a

slight bit of white sugar, all totaling 3 TBSN; pinch of baking soda or crushed

eggshell or powdered calcium carbonate about 1/8 tspn; 1/4 slice of lemon with

and without rind; about 3 TBSN water kefir grains; 2 tspns of organic raisins OR

2 organic prunes.

>

> Add that ^^ to 16.9 ounces of bottled water, in a 32 ounce glass jar

(essentially 1/2 full), cover with a coffee filter. Some jars I have covered

with a coffee filter AND a folded dishcloth for extra " sealing " .

>

> I let the combo sit for 24 hours. After about 6 hours I can see lots of tiny

bubble activity and the grains are moving around. Same thing 12, 20 hours

later. After 24 hours I remove the top and strain and drink. There are still

bubbles in the jar but not as many and the tiny bubbles just don't contain a lot

of fizziness, nothing like a soda! Absolutely NO tartness.

>

> One mixture DID develop a film over the top; I tasted it and noticed a bit

more alcohol(?) taste, though no tartness. But the film over top bothered me.

BTW, this product has set for almost 2 days.

>

> My house is about 70 degrees.

>

> I am comparing the tartness of my milk kefir, kimchee, and kombucha for

reference.

>

> Thanks for any advice, Kim

>

[Guest guest]

Three observations, hope it helps:

I leave mine 2 days. It takes that long to reduce the sugary taste and for the

flavor to begin to get interesting. Also, although I started out using more

sugar, by experimenting I have discovered mine needs only 2 Tbl.

Don't add fruit until the 2nd fermentation.

I stopped making mine fizzy (which happens after the first fermentation when you

let the kefir sit in a tightly capped jar) because one day a jar burst.

Noncarbonated is okay with me.

>

> I'm fairly new to WKG (though experienced with mkg) and I'm not having any

luck with making a " fizzy " kefir, nor a " tart " kefir. My water kefirs are all

coming out slightly sweet and almost flat. I can detect only the slightest trace

of carbonation--tiny, microscopic bubbles--in the drink, and no tartness

whatsoever. The grains ARE growing, however, so I know they are alive.

>

> I am experimenting with different ingredients, etc. but still having the same

lackluster results. Please tell me what I am doing wrong.

>

> I am using spring water (2 different kinds); dark brown organic sugar and a

white sugar mix, in different combinations OR organic turbinado sugar and a

slight bit of white sugar, all totaling 3 TBSN; pinch of baking soda or crushed

eggshell or powdered calcium carbonate about 1/8 tspn; 1/4 slice of lemon with

and without rind; about 3 TBSN water kefir grains; 2 tspns of organic raisins OR

2 organic prunes.

>

> Add that ^^ to 16.9 ounces of bottled water, in a 32 ounce glass jar

(essentially 1/2 full), cover with a coffee filter. Some jars I have covered

with a coffee filter AND a folded dishcloth for extra " sealing " .

>

> I let the combo sit for 24 hours. After about 6 hours I can see lots of tiny

bubble activity and the grains are moving around. Same thing 12, 20 hours

later. After 24 hours I remove the top and strain and drink. There are still

bubbles in the jar but not as many and the tiny bubbles just don't contain a lot

of fizziness, nothing like a soda! Absolutely NO tartness.

>

> One mixture DID develop a film over the top; I tasted it and noticed a bit

more alcohol(?) taste, though no tartness. But the film over top bothered me.

BTW, this product has set for almost 2 days.

>

> My house is about 70 degrees.

>

> I am comparing the tartness of my milk kefir, kimchee, and kombucha for

reference.

>

> Thanks for any advice, Kim

>