Water Kefir

Delicious and nutritious ... thanks to the right bacteria.
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Patience
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Water Kefir

Unread post by Patience » Tue Aug 06, 2019 12:41 pm

Our water kefir is maybe nine months old. We change the sugar solution it eats every day. Happy water kefir dances up and down in the jar. If we let it run longer it stops looking happy. We keep it in a dark corner, away from direct sunlight. In the winter we move it on top of the fridge if it looks sad.




We use about five cups of water, 1/3 of a cup of white sugar and 1/4 teaspoon of molassas. We filter our water, reverse osmosis, UV light, whole nine yards, so there are no minerals for the kefir, and it got sad without them. The molassas made it happy again. Stir it all to disssolve the sugar.




Straining the kefir grains out of yesterday's solution. We ordered a set of plastic strainers when we ordered the kefir. Use this one excusively for the water kefir.




Check jar for stray grains in the jar, there always seem to be some. Rake those out with a plastic spoon.




Dump kefir into new soution. Easier said than done. Involves thumping the strainer fairly hard on the canning funnel we're using to get the kefir grains in the jar. Repeatedly. We never quite get all the baby grains. We go for most of them.




Baby grains. These apparently grow up to be adult grains? When we started trying to get as many of the bitty pieces in the new solution as we could, our kefir grains began multiplying! We've got more than we started with by far now, and we've given half of it away lately.




Dip the spoon in the liquid, nudge kefir grains in the jar. Wash, rinse, repeat. Then start over, tucking the grains off the sides of the jar down into the liquid.




The grains can clump up after being strained. Maybe we could just leave them like that?




We swirl the spoon around until the grains are looking like individuals again. Cover the jar with a coffee filter, secure with a jar ring or paper towel. Start over 24 hours later! Save the liquid. More about the second ferment with that in the next post.


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Patience
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Re: Water Kefir

Unread post by Patience » Tue Aug 06, 2019 1:11 pm

We put a coffee filter over our water kefir liquid from the previous post. Save it until we have enough to do a ferment. Or just drink it. Here we have the liquid from two days, the one on the right is two days old and making little bubbles. Note we are NOT using the liquid the kefir grains are living in, rather the liquid the kefir grains were strained out of.




We used most of the liquid shown above, with 10 ounces of 100% grape juice and four tablespoons of sugar this batch. Just poured it all in a soda bottle, capped it off and turned the bottle upside down / right side up until the sugar dissolved. (Leave plenty of head space! Squeezing the bottle in before capping it makes it visible when pressure starts building as the ferment works. Pretty loud too.




Here it has just blown the bottle back up.




Once it starts building pressure we check it often. We are cowards and do not want a purple ceiling! The bottle still has some give here. Once it is hard and won't give, we start "burping" the bottle, taste testing and checking the carbonation. It needs “burped” once a day minimum once it is building pressure! We crack the top slowly, IN THE SINK! Ferments can get quite vigorous and if it starts spewing up and out, we tighten the lid again, and go slowly to releive the pressure. Once the carbonation level suits us, we tuck it in the fridge to chill.




Fizzy grape kefir is about our favorite! Once it is where we like it for fizz and sweetness, it tends to go really fast. We try to drink it up before it gets too sour.




We like most juice flavors in the kefir water. We do it with slices of ginger and lemon sometimes and like that very much. I like it plain too. About two days old the sweet is mostly gone and it isn't sour, just tastes nutty, sort of. We ordered a dozen "growler" bottles, glass bottles with the metal bail and stopper when we got the kefir. Sometimes we do individual bottles using those.

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Farmfresh
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Re: Water Kefir

Unread post by Farmfresh » Wed Aug 07, 2019 7:26 am

Could you use an airlock and cork stopper on the bottle instead of fearing the burp explosion? I don't know if I would be disciplined enough to keep good enough track.
Matthew 19:26 Jesus looked at them and said, "With man this is impossible, but with God all things are possible."
"Stop Dreaming About the Good Life and Start Living IT !"
Every little bit ... is a little bit.

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Patience
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Re: Water Kefir

Unread post by Patience » Wed Aug 07, 2019 7:29 pm

That should work fine Farmfresh. But that pressure is what gives the carbonation! So we’ll live on the edge a little!

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