water kefir - need to slow down these grains!

[Guest guest]

I have a couple of questions; this is my first foray into the world of kefir.

1. I have heard you can put the jar in the fridge to slow down the ferment. I

have also seen a hint that my wk grains should never go into the fridge. ? If

they can, how long?

I am getting way more kefir than I can drink!

2. When it starts tasting like wine, is that okay or a sign something's gone

wrong?

3. When I ferment longer than the 24-48 hours, do I need to change out the

lemon slice and dried fruit or what? I want to get the most bacteria but the

least sugar. This is more medicinal for me, though I do like the flavor.

4. To keep them healthy when I am doing longer ferments, how do I need to feed

them and what?

This is like having a pet. It's interesting. The nice lady who gave me the

initial 1/2 cup of grains used a metal strainer and the grains looked more like

rice. After two weeks they are getting more that popcorn or cauliflower look.

Oh, 5. I want the widest variety of bacteria I can get. And any yeast which

will compete well with candida without being a new problem, of course! I've

been reading about the long term milk kefir survivors - does anyone know if

certain bacteria die out or do they survive everything as a colony?

Thank you, Terijo