Guest guest Posted June 18, 2008 Report Share Posted June 18, 2008 Hi, I have just bottled up my first batch of KT. Since I've never done a 2nd ferment before, how long do you let it stay and do you refrigerate the KT or leave it at room temperature. It's delicious right now but not very fizzy. Somehow, I seem to think that when I made it years ago, it got fizzy. Maybe I did something wrong. Also, does anyone have any leads to water kefir grains? That's supposed to be fizzy. Can you flavor it? I've never made water kefir. I used to make regular kefir and will again as soon as I can get some raw goat milk. Thanks Maureen \(^o^)/ Hobbs,Shana,Goody,Sweetie,Tommi Quote Link to comment Share on other sites More sharing options...
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