Guest guest Posted March 16, 2008 Report Share Posted March 16, 2008 Hi Ann, You will want to check on google how to brew water kefir. You will not need to join a group. You might decide to try one. I think there is a good one called kefir making that has recipes too. I'm in Atlanta and will send you some if there is no one closer to you. They travel through the mail quite well. Let me know off off loop. Thanks. ann --- Ocone / Ann Quinn <annandsteve@...> wrote: > I was intrigued by the brief water kefir discussion, > and I would like > to try it myself. To avoid my joining another > group, would > anyone on this list be willing to share their water > grains? I would > pay postage, and live in land. > > Thanks, > Ann > > ________________________________________________________________________________\ ____ Looking for last minute shopping deals? Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2010 Report Share Posted June 19, 2010 No it should NOT be sweet. It should be tart and fizzy! Did you add too much sugar? Did you add real sugar? Did you tightly cap the lid? Did you add any lemon slices or raisins? Do you have to proportion right for the amount of sugar for the water amount? Try adding a pinch of baking soda or baked half egg shell to increase minerals and kick start the crystals. Sometimes the crystals when shipped take longer to liven up and start working again. I have a continuous brew water kefir going in a gallon suntea jar and it sometimes takes a month to get it just right. Plus I second brew which adds flavor and fizz. HTH. Marci > > I just got some water kefir and made it but it seems to be very sweet. I was told that it only takes 24hours did it that way. Then I wait 2 days and still very sweet. Is it supposed to be sweet? Does the sugar convert like k-tea. Any info on it I will appreciate. > Thanks, > Lorie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2010 Report Share Posted June 19, 2010 If it's too sweet for your tastes, try fermenting it another day. Generally, 1 TB of water kefir grains and 1 TB of sugar per cup of water, fermented for 48 hours makes a pleasant drink. It should be slightly sweet and mine always tastes lemony, like a not-very-sour lemonade. BTW, there are a couple devoted to kefir. Hope that helps! . > > I just got some water kefir and made it but it seems to be very sweet. I was told that it only takes 24hours did it that way. Then I wait 2 days and still very sweet. Is it supposed to be sweet? Does the sugar convert like k-tea. Any info on it I will appreciate. > Thanks, > Lorie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2010 Report Share Posted June 19, 2010 If it's too sweet for your tastes, try fermenting it another day. Generally, 1 TB of water kefir grains and 1 TB of sugar per cup of water, fermented for 48 hours makes a pleasant drink. It should be slightly sweet and mine always tastes lemony, like a not-very-sour lemonade. BTW, there are a couple devoted to kefir. Hope that helps! . > > I just got some water kefir and made it but it seems to be very sweet. I was told that it only takes 24hours did it that way. Then I wait 2 days and still very sweet. Is it supposed to be sweet? Does the sugar convert like k-tea. Any info on it I will appreciate. > Thanks, > Lorie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2010 Report Share Posted June 19, 2010 It may be that your grains aren't able to convert the sugar b/c of lack of minerals. I've run into this many times trying to ferment with just white sugar - usually end up needing added minerals. If its still sweet by 48 hours, try adding in some brown sugar, molasses, or even some baking soda, sea salt or calcium carbonate. This should help liven it up! Good luck! and Yemoos Nourishing Cultures > I just got some water kefir and made it but it seems to be very sweet. I was told that it only takes 24hours did it that way. Then I wait 2 days and still very sweet. Is it supposed to be sweet? Does the sugar convert like k-tea. Any info on it I will appreciate. > Thanks, > Lorie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2010 Report Share Posted June 19, 2010 It may be that your grains aren't able to convert the sugar b/c of lack of minerals. I've run into this many times trying to ferment with just white sugar - usually end up needing added minerals. If its still sweet by 48 hours, try adding in some brown sugar, molasses, or even some baking soda, sea salt or calcium carbonate. This should help liven it up! Good luck! and Yemoos Nourishing Cultures > I just got some water kefir and made it but it seems to be very sweet. I was told that it only takes 24hours did it that way. Then I wait 2 days and still very sweet. Is it supposed to be sweet? Does the sugar convert like k-tea. Any info on it I will appreciate. > Thanks, > Lorie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2010 Report Share Posted June 19, 2010 Hi, I add less sugar than the recipes I have calls for which is 1/3 cup. I add 2 Tbl of organic brown sugar. I ferment about 3 to 4 days. I like the kefir very slightly sweet. I made it once with coconut water only and no sugar added and that was not sweet at all. > > I just got some water kefir and made it but it seems to be very sweet. I was told that it only takes 24hours did it that way. Then I wait 2 days and still very sweet. Is it supposed to be sweet? Does the sugar convert like k-tea. Any info on it I will appreciate. > Thanks, > Lorie > > > > > > > [ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2010 Report Share Posted December 14, 2010 Hi The amount of sugar we put in is a small fraction of what you would use for making wines so the alcohol content should be pretty minimal. If you're worried about the effects of incompletely fermented sugars, we've found that water kefir feeds just as happily from honey instead of sugar. It's still a kind of sugar(s) but it is SCD legal and shouldn't feed the bad bugs anything like as much as the sucrose in cane sugar does. Best wishes Tim > > > > > > Hi Sandy > > > > Thanks for posting the link, i am going to take the plunge next year and buy some water kefir, Kombucha and think i will have a go at making the Ginger Beer as i love it, have you made the ginger beer before, not sure which one would be best the culture or plant, what would you suggest? Also what containers will i need to use for all of the above, i would like to buy some so i can be ready to start when my order arrives. > > > > With regards to the viili & piima, did you make with goats milk? I am wondering if it would work with coconut or rice milk? > > > > Thanks > > > > > > > > > > > > To: Autism-Biomedical-Europe > > From: sandyandtim@ > > Date: Mon, 13 Dec 2010 10:16:38 +0000 > > Subject: Re: to Sandy or anyone else > > > > > > > > > > > > > > Hi Uzma, > > > > We are making viili and piima. They are room temp yoghurts. > > We leave them on the shelf covered wityh a cloth for 2-3 days and they are done. > > You need to save some each time to start the next batch. > > http://www.kefirshop.co.uk/shop.htm > > I have mixed the two together. We tried all 5 of the room temp yoghurts. They were all OK but I especially like these two. They are gloopy - sometimes hard to get them on the spoon. > > Best wishes, Sandy > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2010 Report Share Posted December 14, 2010 Hi The amount of sugar we put in is a small fraction of what you would use for making wines so the alcohol content should be pretty minimal. If you're worried about the effects of incompletely fermented sugars, we've found that water kefir feeds just as happily from honey instead of sugar. It's still a kind of sugar(s) but it is SCD legal and shouldn't feed the bad bugs anything like as much as the sucrose in cane sugar does. Best wishes Tim > > > > > > Hi Sandy > > > > Thanks for posting the link, i am going to take the plunge next year and buy some water kefir, Kombucha and think i will have a go at making the Ginger Beer as i love it, have you made the ginger beer before, not sure which one would be best the culture or plant, what would you suggest? Also what containers will i need to use for all of the above, i would like to buy some so i can be ready to start when my order arrives. > > > > With regards to the viili & piima, did you make with goats milk? I am wondering if it would work with coconut or rice milk? > > > > Thanks > > > > > > > > > > > > To: Autism-Biomedical-Europe > > From: sandyandtim@ > > Date: Mon, 13 Dec 2010 10:16:38 +0000 > > Subject: Re: to Sandy or anyone else > > > > > > > > > > > > > > Hi Uzma, > > > > We are making viili and piima. They are room temp yoghurts. > > We leave them on the shelf covered wityh a cloth for 2-3 days and they are done. > > You need to save some each time to start the next batch. > > http://www.kefirshop.co.uk/shop.htm > > I have mixed the two together. We tried all 5 of the room temp yoghurts. They were all OK but I especially like these two. They are gloopy - sometimes hard to get them on the spoon. > > Best wishes, Sandy > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2010 Report Share Posted December 14, 2010 Hi The amount of sugar we put in is a small fraction of what you would use for making wines so the alcohol content should be pretty minimal. If you're worried about the effects of incompletely fermented sugars, we've found that water kefir feeds just as happily from honey instead of sugar. It's still a kind of sugar(s) but it is SCD legal and shouldn't feed the bad bugs anything like as much as the sucrose in cane sugar does. Best wishes Tim > > > > > > Hi Sandy > > > > Thanks for posting the link, i am going to take the plunge next year and buy some water kefir, Kombucha and think i will have a go at making the Ginger Beer as i love it, have you made the ginger beer before, not sure which one would be best the culture or plant, what would you suggest? Also what containers will i need to use for all of the above, i would like to buy some so i can be ready to start when my order arrives. > > > > With regards to the viili & piima, did you make with goats milk? I am wondering if it would work with coconut or rice milk? > > > > Thanks > > > > > > > > > > > > To: Autism-Biomedical-Europe > > From: sandyandtim@ > > Date: Mon, 13 Dec 2010 10:16:38 +0000 > > Subject: Re: to Sandy or anyone else > > > > > > > > > > > > > > Hi Uzma, > > > > We are making viili and piima. They are room temp yoghurts. > > We leave them on the shelf covered wityh a cloth for 2-3 days and they are done. > > You need to save some each time to start the next batch. > > http://www.kefirshop.co.uk/shop.htm > > I have mixed the two together. We tried all 5 of the room temp yoghurts. They were all OK but I especially like these two. They are gloopy - sometimes hard to get them on the spoon. > > Best wishes, Sandy > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2012 Report Share Posted April 10, 2012 I live in the south but I am not so lucky as to have them grow fast. I bought 1/4 cup of water kefir grains for $20 in January 2012 and it is now April and I have 3/4 cup. It has stayed at 3/4 cup for quite a while. I LOVE the water kefir but just don't like the milk kefir and quit making it. I have added dried mango, dried apricot, lemon slices, etc. I use turbanido sugar and organic sugar. Sherry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2012 Report Share Posted April 11, 2012 HI Sherry  Are you using well water or non clorinated water? You might be starving it......I use quart jars and put 1/2 cup grains with 3/4 water....Then I add 1/8 cup raw sugar, 1 tbs molasses, 10-12 raisins and an eggshell.............Then I strain and top off with blueberry juice.  God Bless America From: Sherry <angelics071@...> " " < > Sent: Tuesday, April 10, 2012 2:50 PM Subject: re: water kefir  I live in the south but I am not so lucky as to have them grow fast.  I bought 1/4 cup of water kefir grains for $20 in January 2012 and it is now April and I have 3/4 cup. It has stayed at 3/4 cup for quite a while.  I LOVE the water kefir but just don't like the milk kefir and quit making it. I have added dried mango, dried apricot, lemon slices, etc. I use turbanido sugar and organic sugar.  Sherry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2012 Report Share Posted June 25, 2012 There is a nice little article (pages 28 & 29) in the current ”Jane’s Farm” magazine (Vol. 11 #4) about tibicos, also known as water kefir grains and how to culture them. You can also go to this website cited in the article for how-to instructions and lots more info. http://tibicos.org http://tibicos.org/howtomakewaterkefir/ · Tibicos Tibicos has many names including: tibi, water kefir grains, sugar kefir grains, Japanese water crystals, California bees, Bébées, African bees, Ale nuts, Australian bees, Balm of Gilead, Beer seeds, Beer plant, Bees, Ginger Beer plant, Ginger bees, Japanese Beer seeds, Vinegar bees, The Grains of The Prophet Mohamed, The Drink of the Prophet, Tibetan Mushrooms, Tara, Yogurt Plant, Yogurt Mushroom, Yogurt Fungus, Snow Lotus, Kin-okoor Yogoot-tane-oko, Tibetanischer Pilz, Galodium, and Kefyras. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2012 Report Share Posted June 26, 2012 I make my water kefir by fermenting it with the grains in sugar water first, then i take them out and put in juice and let it sit on the counter for a second ferment.! it gets very bubbly! -caroline Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2012 Report Share Posted June 27, 2012 What are the differences between water kefir fruit drinks and bubbly fruit kombucha? ________________________________ From: Caroline <caroline.lunger@...> Sent: Tuesday, June 26, 2012 3:32 PM Subject: Re: Water kefir  I make my water kefir by fermenting it with the grains in sugar water first, then i take them out and put in juice and let it sit on the counter for a second ferment.! it gets very bubbly! -caroline Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2012 Report Share Posted July 10, 2012 Dear , That is not true, but it is close. Milk kefir has more of our little friends than does water kefir, but I believe that water kefir is very close to a subset of milk kefir. From: gbates@... Date: Mon, 9 Jul 2012 09:45:00 -0400 Subject: Re: Re: Water kefir Water kefir also has the same good probiotics as milk kefir. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2012 Report Share Posted July 10, 2012 Dear You-all Fellow Kefir Whack-Jobs, If water kefir grains eat sugar and creates water kefir with lactic acid in it, should not drinking water kefir also eat sugar in your gut and reduce the amount of sugar in your gut. Shouldn't water kefir make you more tolerant of the sugar that you might eat. Could not this be an added defense against eating, say, like, perhaps the brownie batter that I just scarfed down? And what kinds of sugar does water kefir eat? Even though I have done water kefir before (and failed), this causes me to be very excited. I would have a living friendly in my gut that would help me in times of weakness. Wow!!!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 11, 2012 Report Share Posted July 11, 2012 Spoken like a true addict! Given that it takes 48 hours or so to finish off the small amount of sugar in the water, i don't think the huge load of sugar and starch in your brownies would be offset much even if it was possible in theory. Jeff On Jul 10, 2012, at 8:59 PM, B <rogerbird2@...> wrote: > > Dear You-all Fellow Kefir Whack-Jobs, > > If > water kefir grains eat sugar and creates water kefir with lactic acid > in it, should not drinking water kefir also eat sugar in your gut and > reduce the amount of sugar in your gut. Shouldn't water kefir make you > more tolerant of the sugar that you might eat. Could not this be an added defense against eating, say, like, perhaps the brownie batter that I just scarfed down? > > And what kinds of sugar does water kefir eat? > > Even though I have done water kefir before (and failed), this causes me to be very excited. I would have a living friendly in my gut that would help me in times of weakness. Wow!!!! > > > > > Quote Link to comment Share on other sites More sharing options...
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