Guest guest Posted November 20, 2004 Report Share Posted November 20, 2004 >Does anyone use water kefir? >If so what does it taste like? >I am making kefir and KT but have never had water kefir. >would love to hear about it. >thanks Pam I had some, and it made *something* but it wouldn't propagate. It never had the amazing probiotic effects on me kefir does. Extra kimchi grains in water/sugar/fruit produce a similar product, but better and easier. With water kefir, some folks have it propagate wildly and be very successful, and a lot of other folks have it die. I don't know why ... my suspicion is that the other microbes in the kitchen, or bacteriophages, kill it. KT has an amazing taste, comparatively, and seems to have more effect. It takes a lot longer to make, but the taste is superb (thank you, Angel!). I am currently experimenting with EM and THAT stuff is a whole new thing. I have not worked up the courage to actually *taste* it yet. I'm experimenting on the animals first ... Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2004 Report Share Posted November 21, 2004 Heidi, What is you favorite way of making KT??? Yesterday I started a new 1 liter EM brew with about a dozen egg shells and some broken up raw chicken bones that I had gnawed on and gottent he marrow out of. I don't expect it to be ready for at least 6 weeks, but I will watch for the dissolving of the bones. Also, EM brews are an acquired taste, but it only took me about a week of drinking them every day before really appreciating the taste. Perhaps akin to the enjoyment of fine wines for conniseurs. Each time I open a bottle of brew, whether a 14 week old liver mineral superbrew, or a 6 week old whey brew, it has a wonderful effervescent quality like a fine champagne. And a wonderful flavor far superior and full of character and zing. Unfortunately, like champagne, those particular qualities don't last very long after opening. AND, again, that is with the requisite acquired taste. With your adventureous spirit I strongly suspect you will appreciate it, much like I do. Tonio ps the long brews are the ones worth savoring. The short brews don't have the above qualities. I find it thrilling to open each new bottle and enjoy my first few drinks like a proud vintner or proud father. If only I had someone around here who could appreciate such things... KT has an amazing taste, comparatively, and seems to have more effect. It takes a lot longer to make, but the taste is superb (thank you, Angel!). I am currently experimenting with EM and THAT stuff is a whole new thing. I have not worked up the courage to actually *taste* it yet. I'm experimenting on the animals first ... Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2004 Report Share Posted November 21, 2004 >Extra kimchi grains in water/sugar/fruit >produce a similar product, but better and easier. -Heidi Heidi, Can you spare some of your kimchi grains? Have you tried making cabbage beer with them yet? Why have you been holding out on us? Darrell Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2004 Report Share Posted November 21, 2004 >Heidi, > >What is you favorite way of making KT??? Well, I don't know yet! I had a gallon that was given to me, and I've been savoring that. I started my first batch and it seems to be doing well, using Sandor Katz's recipe. Just tea and sugar. I'm open for suggestions! >Yesterday I started a new 1 liter EM brew with about a dozen egg shells and some broken up raw chicken bones that I had gnawed on and gottent he marrow out of. I don't expect it to be ready for at least 6 weeks, but I will watch for the dissolving of the bones. I'd love to hear the results! >Also, EM brews are an acquired taste, but it only took me about a week of drinking them every day before really appreciating the taste. Perhaps akin to the enjoyment of fine wines for conniseurs. Each time I open a bottle of brew, whether a 14 week old liver mineral superbrew, or a 6 week old whey brew, it has a wonderful effervescent quality like a fine champagne. And a wonderful flavor far superior and full of character and zing. Unfortunately, like champagne, those particular qualities don't last very long after opening. AND, again, that is with the requisite acquired taste. With your adventureous spirit I strongly suspect you will appreciate it, much like I do. So what is your method? I am still fermenting my " starter " , but I sprayed some around the chicken yard and put some in their water. I was thinking of taking some of their corn and fermenting it with some water and EM. From the sounds of it, you use it with whey and liver??? Y'know I've never thought of fermenting non-carb stuff like that before. A whole new world! Are you bottling them with a fixed cap for 6 weeks while they ferment? In beer making you let something ferment, then add a little sugar and bottle it, so as to not get too much pressure. >Tonio >ps the long brews are the ones worth savoring. The short brews don't have the above qualities. I find it thrilling to open each new bottle and enjoy my first few drinks like a proud vintner or proud father. If only I had someone around here who could appreciate such things... Well, if this stuff takes off we could have a yearly get-together ... ! I can't eat casein, but I'm thinking this might give some of those nice complex flavors like a good cheese, or miso (miso usually has barley starter, so I can't have that either). It SMELLS like good soy sauce to me. So it should make a good fish sauce too ... and it seems potent enough that the pathogens don't have much chance against it. > Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2004 Report Share Posted November 21, 2004 >>Extra kimchi grains in water/sugar/fruit >>produce a similar product, but better and easier. -Heidi > >Heidi, > >Can you spare some of your kimchi grains? Have you tried >making cabbage beer with them yet? Why have you been >holding out on us? > >Darrell Arrrgh. It's the old 3K's mixup .... yeah, obviously they are kefir grains ... Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2004 Report Share Posted November 21, 2004 I do KT (traditional black tea & white sugar) and water kefir, I love both, but my family really loves the water kefir. It tastes delicious. After 24 hours, still kinda sweet, after 48 hours more of a beer " ish " flavor. Very yummy. Especially with kiwi in it. I have brewed it for months using milk kefir grains that I transitioned & they did excellent. I just aquired some real water kefir grains about a week ago & so far they are even more yummy!! My husband & both of my children go thru it faster than I can brew it!! > > >Heidi, > > > >What is you favorite way of making KT??? > > Well, I don't know yet! I had a gallon that was given to me, > and I've been savoring that. I started my first batch and it seems > to be doing well, using Sandor Katz's recipe. Just tea and sugar. > I'm open for suggestions! > > >Yesterday I started a new 1 liter EM brew with about a dozen egg shells and some broken up raw chicken bones that I had gnawed on and gottent he marrow out of. I don't expect it to be ready for at least 6 weeks, but I will watch for the dissolving of the bones. > > I'd love to hear the results! > > > >Also, EM brews are an acquired taste, but it only took me about a week of drinking them every day before really appreciating the taste. Perhaps akin to the enjoyment of fine wines for conniseurs. Each time I open a bottle of brew, whether a 14 week old liver mineral superbrew, or a 6 week old whey brew, it has a wonderful effervescent quality like a fine champagne. And a wonderful flavor far superior and full of character and zing. Unfortunately, like champagne, those particular qualities don't last very long after opening. AND, again, that is with the requisite acquired taste. With your adventureous spirit I strongly suspect you will appreciate it, much like I do. > > So what is your method? I am still fermenting my " starter " , but I sprayed some around the chicken yard and put some in their water. I was thinking of taking some of their corn and fermenting it with some water and EM. > > From the sounds of it, you use it with whey and liver??? Y'know I've never thought of fermenting non-carb stuff like that before. A whole new world! Are you bottling them with a fixed cap for 6 weeks while they ferment? In beer making you let something ferment, then add a little sugar and bottle it, so as to not get too much pressure. > > > >Tonio > >ps the long brews are the ones worth savoring. The short brews don't have the above qualities. I find it thrilling to open each new bottle and enjoy my first few drinks like a proud vintner or proud father. If only I had someone around here who could appreciate such things... > > Well, if this stuff takes off we could have a yearly get- together ... ! I can't eat casein, but I'm thinking this might give some of those nice complex flavors like a good cheese, or miso (miso usually has barley starter, so I can't have that either). It SMELLS like good soy sauce to me. So it should make a good fish sauce too ... and it seems potent enough that the pathogens don't have much chance against it. > > > > > Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2004 Report Share Posted November 21, 2004 , Where can I get some water kefir grains? B. On Sun, 21 Nov 2004 20:02:43 -0000, <sturnwald@...> wrote: > > I do KT (traditional black tea & white sugar) and water kefir, I > love both, but my family really loves the water kefir. It tastes > delicious. After 24 hours, still kinda sweet, after 48 hours more of > a beer " ish " flavor. Very yummy. Especially with kiwi in it. > > I have brewed it for months using milk kefir grains that I > transitioned & they did excellent. I just aquired some real water > kefir grains about a week ago & so far they are even more yummy!! > > My husband & both of my children go thru it faster than I can brew > it!! > > > > > > > > > >Heidi, > > > > > >What is you favorite way of making KT??? > > > > Well, I don't know yet! I had a gallon that was given to me, > > and I've been savoring that. I started my first batch and it seems > > to be doing well, using Sandor Katz's recipe. Just tea and sugar. > > I'm open for suggestions! > > > > >Yesterday I started a new 1 liter EM brew with about a dozen egg > shells and some broken up raw chicken bones that I had gnawed on > and gottent he marrow out of. I don't expect it to be ready for at > least 6 weeks, but I will watch for the dissolving of the bones. > > > > I'd love to hear the results! > > > > > > >Also, EM brews are an acquired taste, but it only took me about a > week of drinking them every day before really appreciating the > taste. Perhaps akin to the enjoyment of fine wines for conniseurs. > Each time I open a bottle of brew, whether a 14 week old liver > mineral superbrew, or a 6 week old whey brew, it has a wonderful > effervescent quality like a fine champagne. And a wonderful flavor > far superior and full of character and zing. Unfortunately, like > champagne, those particular qualities don't last very long after > opening. AND, again, that is with the requisite acquired taste. With > your adventureous spirit I strongly suspect you will appreciate it, > much like I do. > > > > So what is your method? I am still fermenting my " starter " , but I > sprayed some around the chicken yard and put some in their water. I > was thinking of taking some of their corn and fermenting it with > some water and EM. > > > > From the sounds of it, you use it with whey and liver??? Y'know > I've never thought of fermenting non-carb stuff like that before. A > whole new world! Are you bottling them with a fixed cap for 6 weeks > while they ferment? In beer making you let something ferment, then > add a little sugar and bottle it, so as to not get too much pressure. > > > > > > >Tonio > > >ps the long brews are the ones worth savoring. The short brews > don't have the above qualities. I find it thrilling to open each new > bottle and enjoy my first few drinks like a proud vintner or proud > father. If only I had someone around here who could appreciate such > things... > > > > Well, if this stuff takes off we could have a yearly get- > together ... ! I can't eat casein, but I'm thinking this might give > some of those nice complex flavors like a good cheese, or miso (miso > usually has barley starter, so I can't have that either). It SMELLS > like good soy sauce to me. So it should make a good fish sauce > too ... and it seems potent enough that the pathogens don't have > much chance against it. > > > > > > > > > Heidi Jean > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2004 Report Share Posted November 21, 2004 Heidi, So what is your method? I am still fermenting my " starter " , but I sprayed some around the chicken yard and put some in their water. I was thinking of taking some of their corn and fermenting it with some water and EM. I think that would be a wonderful idea. From the sounds of it, you use it with whey and liver??? Y'know I've never thought of fermenting non-carb stuff like that before. A whole new world! Are you bottling them with a fixed cap for 6 weeks while they ferment? In beer making you let something ferment, then add a little sugar and bottle it, so as to not get too much pressure. I do not put liver in my liver brew. I put herbs and essential oils and other superfoods that are cleansing and tonic to the liver. My whey brew is made with raw liquid whey either from cheese making, kefir, or clabbered milk. Kefir whey and then clabbered milk whey being the strongest flavor of the three. And yes, I brew them with a fixed cap in high pressure PETE plastic bottles, which sometimes swell to frightening proportions, but not usually too bad. I just follow the specific methods from the EM brew guide available at SCDworld.com. I also maintain a brewing temperature of around 90-100F for the duration, as recommended for EM brewing. Well, if this stuff takes off we could have a yearly get-together ... ! I can't eat casein, but I'm thinking this might give some of those nice complex flavors like a good cheese, or miso (miso usually has barley starter, so I can't have that either). It SMELLS like good soy sauce to me. So it should make a good fish sauce too ... and it seems potent enough that the pathogens don't have much chance against it. I had the contents of one bottle take off and cover the walls and counters of my kitchen. Pathogens do not arise in the very low pH of a properly brewing EM ferment. That is where the pH paper comes in handy to check up on the progress of those little wee beasties. Tonio btw I'm also brewing EM soy sauce. I found out about the great source for dried shrimp, fish and anchovies too late for my kimchi, which, alas lies naked and fishless awaiting its time to bask on our palatte. I will serve no kimchi before its time. I read the starter materials. They were interesting, but I am still partial to the traditional fermenting approach, even if I make mine by kraut rules. I don't like the brine effect. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2004 Report Share Posted November 21, 2004 -- excuse my ignorance but I am kind of new to all this, although i am making kefir and KT. what is EM - In nutrition , Heidi Schuppenhauer <heidis@t...> wrote: > > >Does anyone use water kefir? > >If so what does it taste like? > >I am making kefir and KT but have never had water kefir. > >would love to hear about it. > >thanks Pam > > I had some, and it made *something* but it wouldn't > propagate. It never had the amazing probiotic effects > on me kefir does. Extra kimchi grains in water/sugar/fruit > produce a similar product, but better and easier. With > water kefir, some folks have it propagate wildly and > be very successful, and a lot of other folks have it die. > I don't know why ... my suspicion is that the other > microbes in the kitchen, or bacteriophages, kill it. > > KT has an amazing taste, comparatively, and seems to > have more effect. It takes a lot longer to make, but the > taste is superb (thank you, Angel!). > > I am currently experimenting with EM and THAT stuff > is a whole new thing. I have not worked up the courage > to actually *taste* it yet. I'm experimenting on the animals > first ... > > > Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2004 Report Share Posted November 21, 2004 -- thanks for the reply I was thinking of trying to transition the grains, In fact I have some in coconut juice tonigh, Picked up a coconut, and figured why not try. If your grains do well and multiply, would love to try some. would be ahppy to pay. Only source I can find is 17.00 on ebay and I am thinking there must be a better way Pam - In nutrition , " " <sturnwald@h...> wrote: > > I do KT (traditional black tea & white sugar) and water kefir, I > love both, but my family really loves the water kefir. It tastes > delicious. After 24 hours, still kinda sweet, after 48 hours more of > a beer " ish " flavor. Very yummy. Especially with kiwi in it. > > I have brewed it for months using milk kefir grains that I > transitioned & they did excellent. I just aquired some real water > kefir grains about a week ago & so far they are even more yummy!! > > My husband & both of my children go thru it faster than I can brew > it!! > > > > > > > > > >Heidi, > > > > > >What is you favorite way of making KT??? > > > > Well, I don't know yet! I had a gallon that was given to me, > > and I've been savoring that. I started my first batch and it seems > > to be doing well, using Sandor Katz's recipe. Just tea and sugar. > > I'm open for suggestions! > > > > >Yesterday I started a new 1 liter EM brew with about a dozen egg > shells and some broken up raw chicken bones that I had gnawed on > and gottent he marrow out of. I don't expect it to be ready for at > least 6 weeks, but I will watch for the dissolving of the bones. > > > > I'd love to hear the results! > > > > > > >Also, EM brews are an acquired taste, but it only took me about a > week of drinking them every day before really appreciating the > taste. Perhaps akin to the enjoyment of fine wines for conniseurs. > Each time I open a bottle of brew, whether a 14 week old liver > mineral superbrew, or a 6 week old whey brew, it has a wonderful > effervescent quality like a fine champagne. And a wonderful flavor > far superior and full of character and zing. Unfortunately, like > champagne, those particular qualities don't last very long after > opening. AND, again, that is with the requisite acquired taste. With > your adventureous spirit I strongly suspect you will appreciate it, > much like I do. > > > > So what is your method? I am still fermenting my " starter " , but I > sprayed some around the chicken yard and put some in their water. I > was thinking of taking some of their corn and fermenting it with > some water and EM. > > > > From the sounds of it, you use it with whey and liver??? Y'know > I've never thought of fermenting non-carb stuff like that before. A > whole new world! Are you bottling them with a fixed cap for 6 weeks > while they ferment? In beer making you let something ferment, then > add a little sugar and bottle it, so as to not get too much pressure. > > > > > > >Tonio > > >ps the long brews are the ones worth savoring. The short brews > don't have the above qualities. I find it thrilling to open each new > bottle and enjoy my first few drinks like a proud vintner or proud > father. If only I had someone around here who could appreciate such > things... > > > > Well, if this stuff takes off we could have a yearly get- > together ... ! I can't eat casein, but I'm thinking this might give > some of those nice complex flavors like a good cheese, or miso (miso > usually has barley starter, so I can't have that either). It SMELLS > like good soy sauce to me. So it should make a good fish sauce > too ... and it seems potent enough that the pathogens don't have > much chance against it. > > > > > > > > > Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2004 Report Share Posted November 21, 2004 Hello Pam & Theresa both! I found a source for water kefir grains on the kefir board. Been waiting for about a month, she had a waiting list. In the meantime I used milk grains & they did really well. Dom's site has great info on using milk grains in water kefir, I just followed those directions minus the malt- I could not find it. It worked great anyway & the grape juice kefir is worth trying also. I am checking with her (my source) to see if its ok if I share her e- mail with you all. I will share when mine begin to multiply as well, hopefully soon. I was told they double weekly, we shall see!! I'll get back to you all when I find out! T. > > > > > > >Heidi, > > > > > > > >What is you favorite way of making KT??? > > > > > > Well, I don't know yet! I had a gallon that was given to me, > > > and I've been savoring that. I started my first batch and it > seems > > > to be doing well, using Sandor Katz's recipe. Just tea and sugar. > > > I'm open for suggestions! > > > > > > >Yesterday I started a new 1 liter EM brew with about a dozen > egg > > shells and some broken up raw chicken bones that I had gnawed on > > and gottent he marrow out of. I don't expect it to be ready for at > > least 6 weeks, but I will watch for the dissolving of the bones. > > > > > > I'd love to hear the results! > > > > > > > > > >Also, EM brews are an acquired taste, but it only took me about > a > > week of drinking them every day before really appreciating the > > taste. Perhaps akin to the enjoyment of fine wines for conniseurs. > > Each time I open a bottle of brew, whether a 14 week old liver > > mineral superbrew, or a 6 week old whey brew, it has a wonderful > > effervescent quality like a fine champagne. And a wonderful flavor > > far superior and full of character and zing. Unfortunately, like > > champagne, those particular qualities don't last very long after > > opening. AND, again, that is with the requisite acquired taste. > With > > your adventureous spirit I strongly suspect you will appreciate > it, > > much like I do. > > > > > > So what is your method? I am still fermenting my " starter " , but > I > > sprayed some around the chicken yard and put some in their water. > I > > was thinking of taking some of their corn and fermenting it with > > some water and EM. > > > > > > From the sounds of it, you use it with whey and liver??? Y'know > > I've never thought of fermenting non-carb stuff like that before. > A > > whole new world! Are you bottling them with a fixed cap for 6 > weeks > > while they ferment? In beer making you let something ferment, then > > add a little sugar and bottle it, so as to not get too much > pressure. > > > > > > > > > >Tonio > > > >ps the long brews are the ones worth savoring. The short brews > > don't have the above qualities. I find it thrilling to open each > new > > bottle and enjoy my first few drinks like a proud vintner or proud > > father. If only I had someone around here who could appreciate > such > > things... > > > > > > Well, if this stuff takes off we could have a yearly get- > > together ... ! I can't eat casein, but I'm thinking this might > give > > some of those nice complex flavors like a good cheese, or miso > (miso > > usually has barley starter, so I can't have that either). It > SMELLS > > like good soy sauce to me. So it should make a good fish sauce > > too ... and it seems potent enough that the pathogens don't have > > much chance against it. > > > > > > > > > > > > > Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2004 Report Share Posted November 21, 2004 thank you . I've always wanted to try them. B. On Mon, 22 Nov 2004 02:11:59 -0000, <sturnwald@...> wrote: > > Hello Pam & Theresa both! > > I found a source for water kefir grains on the kefir board. Been > waiting for about a month, she had a waiting list. In the meantime I > used milk grains & they did really well. Dom's site has great info > on using milk grains in water kefir, I just followed those > directions minus the malt- I could not find it. It worked great > anyway & the grape juice kefir is worth trying also. > > I am checking with her (my source) to see if its ok if I share her e- > mail with you all. I will share when mine begin to multiply as well, > hopefully soon. I was told they double weekly, we shall see!! > > I'll get back to you all when I find out! > > T. > > > > > > > > > > >Heidi, > > > > > > > > > >What is you favorite way of making KT??? > > > > > > > > Well, I don't know yet! I had a gallon that was given to me, > > > > and I've been savoring that. I started my first batch and it > > seems > > > > to be doing well, using Sandor Katz's recipe. Just tea and > sugar. > > > > I'm open for suggestions! > > > > > > > > >Yesterday I started a new 1 liter EM brew with about a dozen > > egg > > > shells and some broken up raw chicken bones that I had gnawed > on > > > and gottent he marrow out of. I don't expect it to be ready for > at > > > least 6 weeks, but I will watch for the dissolving of the bones. > > > > > > > > I'd love to hear the results! > > > > > > > > > > > > >Also, EM brews are an acquired taste, but it only took me > about > > a > > > week of drinking them every day before really appreciating the > > > taste. Perhaps akin to the enjoyment of fine wines for > conniseurs. > > > Each time I open a bottle of brew, whether a 14 week old liver > > > mineral superbrew, or a 6 week old whey brew, it has a wonderful > > > effervescent quality like a fine champagne. And a wonderful > flavor > > > far superior and full of character and zing. Unfortunately, like > > > champagne, those particular qualities don't last very long after > > > opening. AND, again, that is with the requisite acquired taste. > > With > > > your adventureous spirit I strongly suspect you will appreciate > > it, > > > much like I do. > > > > > > > > So what is your method? I am still fermenting my " starter " , > but > > I > > > sprayed some around the chicken yard and put some in their > water. > > I > > > was thinking of taking some of their corn and fermenting it with > > > some water and EM. > > > > > > > > From the sounds of it, you use it with whey and liver??? > Y'know > > > I've never thought of fermenting non-carb stuff like that > before. > > A > > > whole new world! Are you bottling them with a fixed cap for 6 > > weeks > > > while they ferment? In beer making you let something ferment, > then > > > add a little sugar and bottle it, so as to not get too much > > pressure. > > > > > > > > > > > > >Tonio > > > > >ps the long brews are the ones worth savoring. The short > brews > > > don't have the above qualities. I find it thrilling to open each > > new > > > bottle and enjoy my first few drinks like a proud vintner or > proud > > > father. If only I had someone around here who could appreciate > > such > > > things... > > > > > > > > Well, if this stuff takes off we could have a yearly get- > > > together ... ! I can't eat casein, but I'm thinking this might > > give > > > some of those nice complex flavors like a good cheese, or miso > > (miso > > > usually has barley starter, so I can't have that either). It > > SMELLS > > > like good soy sauce to me. So it should make a good fish sauce > > > too ... and it seems potent enough that the pathogens don't have > > > much chance against it. > > > > > > > > > > > > > > > > > Heidi Jean > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2005 Report Share Posted April 23, 2005 Are you sharing your water kefir yet? Best Regards, Ratliff PTY600 8510 N.W. 72 ND. ST MIAMI, FL. 33166-2396 > > > > > > > > > > >Heidi, > > > > > > > > > > > >What is you favorite way of making KT??? > > > > > > > > > > Well, I don't know yet! I had a gallon that was given to me, > > > > > and I've been savoring that. I started my first batch and it > > > seems > > > > > to be doing well, using Sandor Katz's recipe. Just tea and > > sugar. > > > > > I'm open for suggestions! > > > > > > > > > > >Yesterday I started a new 1 liter EM brew with about a dozen > > > egg > > > > shells and some broken up raw chicken bones that I had gnawed > > on > > > > and gottent he marrow out of. I don't expect it to be ready for > > at > > > > least 6 weeks, but I will watch for the dissolving of the bones. > > > > > > > > > > I'd love to hear the results! > > > > > > > > > > > > > > > >Also, EM brews are an acquired taste, but it only took me > > about > > > a > > > > week of drinking them every day before really appreciating the > > > > taste. Perhaps akin to the enjoyment of fine wines for > > conniseurs. > > > > Each time I open a bottle of brew, whether a 14 week old liver > > > > mineral superbrew, or a 6 week old whey brew, it has a wonderful > > > > effervescent quality like a fine champagne. And a wonderful > > flavor > > > > far superior and full of character and zing. Unfortunately, like > > > > champagne, those particular qualities don't last very long after > > > > opening. AND, again, that is with the requisite acquired taste. > > > With > > > > your adventureous spirit I strongly suspect you will appreciate > > > it, > > > > much like I do. > > > > > > > > > > So what is your method? I am still fermenting my " starter " , > > but > > > I > > > > sprayed some around the chicken yard and put some in their > > water. > > > I > > > > was thinking of taking some of their corn and fermenting it with > > > > some water and EM. > > > > > > > > > > From the sounds of it, you use it with whey and liver??? > > Y'know > > > > I've never thought of fermenting non-carb stuff like that > > before. > > > A > > > > whole new world! Are you bottling them with a fixed cap for 6 > > > weeks > > > > while they ferment? In beer making you let something ferment, > > then > > > > add a little sugar and bottle it, so as to not get too much > > > pressure. > > > > > > > > > > > > > > > >Tonio > > > > > >ps the long brews are the ones worth savoring. The short > > brews > > > > don't have the above qualities. I find it thrilling to open each > > > new > > > > bottle and enjoy my first few drinks like a proud vintner or > > proud > > > > father. If only I had someone around here who could appreciate > > > such > > > > things... > > > > > > > > > > Well, if this stuff takes off we could have a yearly get- > > > > together ... ! I can't eat casein, but I'm thinking this might > > > give > > > > some of those nice complex flavors like a good cheese, or miso > > > (miso > > > > usually has barley starter, so I can't have that either). It > > > SMELLS > > > > like good soy sauce to me. So it should make a good fish sauce > > > > too ... and it seems potent enough that the pathogens don't have > > > > much chance against it. > > > > > > > > > > > > > > > > > > > > > Heidi Jean > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2005 Report Share Posted July 19, 2005 >Hello All > >A friend of mine has water kefir that is not growing. Her culture came from mine, but hers does not grow. Can you help me figure out why? > >First she used plastic bottled reverse osmosis water. Then she changed to her own well water that is not softened. Everything else is the same, I think. What else can I ask her to figure out the problem? > >thanks > >Kathy I don't know either, but I'd love to find out. I had the same problem: NOTHING would make it grow, and eventually it died. My theory is that there are other bacterial cultures in my kitchen, and one of them harbors phages that the water kefir don't like. (Phages are what are often responsible for failures in cheese factories ... they are viruses that attack bacteria). Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2005 Report Share Posted July 24, 2005 > NOTHING would make it grow, and eventually it died. My theory is > that there are other bacterial cultures in my kitchen, and one of > them harbors phages that the water kefir don't like. (Phages are > what are often responsible for failures in cheese factories ... they > are viruses that attack bacteria). > Heidi Jean My water kefir grains were working fine for over 5 months and when I bought another batch of water kefir grains, that first batch (in a different jar) just stopped living I guess. They were always pretty small grains but they did the job. The cultures never touched each other but I agree with Heidi that maybe the new batch has phages... This new batch looks much bigger, healthier but doesn't make water kefir as fast as the measly ones did. ~Robin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2005 Report Share Posted July 25, 2005 recently 7 of us got water kefir grains from the same source. ours never grew and i know another person, who uses hers a lot, have been growing like crazy. we tried 'fasting' our grains for 24 hours and then put them in limeade - org no preservative - and 24 hrs nothing, added a tbs of sugar then another 24 still nothing. i think they are dead now, they lasted for us only about 6 weeks. in a few weeks we're going to get some from jenni (the person whose grain have been flourishing:) and try again. i would love to know what you do and have you noticed if a particular recipe helps them grow more than another. jenni thought maybe they grew more in fruit juice than in a sugar water mix. i would love to hear any thoughts at all. i would hate to kill another batch:) susan Kathy Stockdale wrote: >>NOTHING would make it grow, and eventually it died. My theory is >>that there are other bacterial cultures in my kitchen, and one of >>them harbors phages that the water kefir don't like. (Phages are >>what are often responsible for failures in cheese factories ... they >>are viruses that attack bacteria). >>Heidi Jean >> >> > > " My water kefir grains were working fine for over 5 months and when I >bought another batch of water kefir grains, that first batch (in a >different jar) just stopped living I guess. They were always pretty >small grains but they did the job. The cultures never touched each >other but I agree with Heidi that maybe the new batch has phages... >This new batch looks much bigger, healthier but doesn't make water >kefir as fast as the measly ones did " . ~Robin > > >My water kefir that I gave to a friend has always grown fine for me, large globs, too. Immediately when she took it home it does not grow for her. >Is there something in her environment that she needs to change? > >Kathy > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2006 Report Share Posted January 19, 2006 > > How do you make water kefir, and is it good for the diet? ==>Do an internet search - I believe there is one on Dom Kefir's website. > > TO JESUS THROUGH MARY, ==>Joyce, please remove that above statement from your signature. See the Candida Group Information folder for the Rules & Guidelines, and about not posting religious related information. Thanks so much. Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2006 Report Share Posted January 19, 2006 Here is Dom's website on water kefir. http://users.chariot.net.au/~dna/kefirpage.html#alternativekefir [ ] Re: water kefir > > How do you make water kefir, and is it good for the diet? ==>Do an internet search - I believe there is one on Dom Kefir's website. > > TO JESUS THROUGH MARY, ==>Joyce, please remove that above statement from your signature. See the Candida Group Information folder for the Rules & Guidelines, and about not posting religious related information. Thanks so much. Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2007 Report Share Posted January 10, 2007 is this Dom's kefir in-site with a different address or is it a new Dom site? Sally dianamagic2000 wrote: > Everything u ever wanted to know about kefir > > http://users.sa.chariot.net.au/~dna/Makekefir.html > > diana > > > >> I have extra milk kefir grains and would like to convert some to water >> kefir grains. What would be a basic water kefir recipe to get me >> started? >> >> Amber >> >> > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2008 Report Share Posted January 10, 2008 Everything u ever wanted to know about kefir http://users.sa.chariot.net.au/~dna/Makekefir.html diana > > I have extra milk kefir grains and would like to convert some to water > kefir grains. What would be a basic water kefir recipe to get me > started? > > Amber > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2008 Report Share Posted January 11, 2008 i don't know...he has many. thanks, diana > > > >> I have extra milk kefir grains and would like to convert some to water > >> kefir grains. What would be a basic water kefir recipe to get me > >> started? > >> > >> Amber > >> > >> > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 15, 2008 Report Share Posted June 15, 2008 I make water kefir with kefir grains, lemon, raisins, sugar and water. Would water kefir be GAPS approved? It is still sweet after it ferments a couple of days. I assume there is some sugar still in it. Opinions? Thanks Kathy in Ohio Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 15, 2008 Report Share Posted June 15, 2008 Kathy, I make a similar drink (sugar, figs, water, kefir grains). I not only wonder about the leftover sugars, but also the alcohol content. I actually feel the alcohol (warm & tingly) for about 10-15 minutes after a little glass of it. But I still drink it - super YUM!! I'd love to know if someone has an answer about that! Marla On Sat, Jun 14, 2008 at 6:15 PM, whoismyfarmer1 <whoismyfarmer@...> wrote: I make water kefir with kefir grains, lemon, raisins, sugar and water.Would water kefir be GAPS approved? It is still sweet after it ferments a couple of days. I assume there is some sugar still in it. Opinions?ThanksKathy in Ohio------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 15, 2008 Report Share Posted June 15, 2008 Kathy, Make it with honey instead of sugar, and then it is legal. Use less honey, though, as it is sweeter than sugar. I have done it this way and it's good. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2009 Report Share Posted January 25, 2009 Hi Kes - Thanks for posting the water kefir recipe. I have a couple of questions for you... How many days do you ferment the water? The recipe mentions to scoop the bananas out every 2 days - does that mean you add new banana slices at that time? Thanks, Kim Quote Link to comment Share on other sites More sharing options...
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