0

votes

Overbrewing kefir

Asked on May 25, 2013
Created May 25, 2013 at 9:54 AM

I've read you can leave the 2nd ferment going in an open container for a month and you end up with vinegar.

What are the limits / tricks to brewing a stronger kefir that isn't as vinegary (I'm guessing more sugar over just a few days in a closed and burped container) ?

I'd like to get a sense of how grapes can vary from a light probiotic, to a grape beer, to wine / champagne, to a grape vinegar.

If I used honey, at what point would it become mead? (Or rice to make kefir sake?)

  • Cf08ad26759fdd206a2c9f9385080a57

    asked by

    (995)
  • Views
    727
  • Last Activity
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

0 Answers

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!