Guest guest Posted June 23, 2004 Report Share Posted June 23, 2004 I said awhile ago that if I perfected a method for fizzy kefir beer I'd post it. I think I have it down now, so here it is! 1. Put some juice in a jar or bottle. Apple juice in a glass gallon jar is fine (you can use the plastic gallon jug it comes in too. 2. Leave 1/3 the space for " head room " because it will foam. 3. Add a kefir grain. 4. Put a water lock on the top (you get these for $2 at a beer store). 5. Let it ferment 3 days or so, or until the water lock stops bubbling. 6. Strain it into a bowl, then bottle it in EZ cap bottles. 7. Put in the fridge. 8. Save some of the sludge in the bottom, and the kefir grain, for the next batch (store it in some juice and let it ferment, or store it in the fridge in some juice). It will keep getting fizzier in the fridge, but most of the sugar will be gone so it shouldn't get TOO fizzy. I've been using blackberries boiled in water with a little sugar added for my juice, and the " beer " is wonderful. Slightly alcoholic, but not much. Bon Apetite! -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2004 Report Share Posted June 24, 2004 >Heidi: >No one in my house could stand this stuff..*L* I was so disapointed. >Marie Sorry! Maybe it was just a bad batch. Or it might be an acquired taste. But a lot of our homemade regular beer was undrinkable too ... fermentations have a way of not being predictable. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
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