I have been researching water kefir with the intention of trying to eventually replace my probiotics with whole foods that have probiotics, to help my digestion/constipation.
From what I understand the bacteria consumes all/most of the dextrose but leaves the fructose, giving water kefir its slightly sweet taste, so if I wanted to minimize/eliminate the amount of fructose in the water kefir could I use straight up Dextrose, like this?
asked byAwkward_Raven (25)
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on April 03, 2012
at 07:04 PM
Since water kefir grains multiply when healthy, wait until you have spare grains and feed your main grains as usual but feed the expendable grains dextrose. To be sure, you'd need to brew with both sets of grains/fuel for at least 2 weeks.
If the grains in dextrose stop multiplying or the flavor of the water kefir from the dextrose changes in a way that doesn't feel "right" I'd discard the grains and kefir.
I can't remember where but I think I read on one of the fermentation forums that using dextrose can result in slime or a "white thing that looks like a kombucha mother" growing.
From my reading, the amount of fructose in a glass of water kefir is really pretty small.
UPDATE: The following is on a kombucha-related site but seems relevant:
"Glucose / Dextrose (corn syrup). All Glucose will produce almost all gluconic acids with very little acetic acid. Reduces the activity of the yeasts (Crabtree affect/ yeasts over-eat) and helps balance a kombucha ferment from an over yeasty or foul taste. Also takes longer to brew, usually 8-14 instead of 6-8) and does not produce as thick creamy smooth mushroom. Use 25-40% more Dextrose than you would use white sugar to produces a much sweeter (less bitter taste) brew with reduced overall sugar. A combination of sugars seems to work best. Use 2 oz (60 cc) dextrose with 6 oz (180 cc) of organic sugar. Total of one cup of sugar per 3 quarts (3 liters) of water. Leaves little if any taste behind and is more completely fermented."
on April 25, 2014
at 02:18 PM
Minimizing the fructose is relevant only if you want to restrict fructose intake. The kefir made from dextrose in my experience and opinion is easier to ferment and give a consistent tasting kefir water. Unless you have tried this yourself, I'm not sure why you would comment on the use of dextrose when making kefir.
on April 25, 2014
at 02:10 PM
Kefir grains are fermented to give Kefir water. These grains are strained out and the liquid that remains is Kefir water. I have heard the procedure for reducing the effects of alcohol in the Kefir Water. For this process simply keep the lid open wile fermenting. But the process for minimizing the fructose does not make-up a relevant solution.
on April 24, 2014
at 12:03 AM
One last question - what is your dextrose/grains/water ratio, please?
on April 24, 2014
at 12:02 AM
Thanks, @rtm! I've started culturing in a cooler with a mini terrarium heater mat. It keeps everything at a balmy 66* in my 58* house. Do you still get nice fizz in the second ferment?
It's never occurred to me to just let the grains go for a week and see what happens at a lower temperature. More experimentation!
I finished my first Whole 30 yesterday, and today, when I had wine at dinner, it was just too sweet - even though it was a dry white. I gave it to my husband and poured a nice glass of truly dry kefir instead.
on April 23, 2014
at 01:55 PM
The jug I use is used for fruit infusion. The off tastes faded away after one cycle of making kefir. I am culturing at room temperature, the kefir develops more slowly when it is colder, when it warms up too much the kefir develops faster. It has not been warm enough yet for me to see if off tastes develop when it is hot weather.
on April 15, 2014
at 03:37 PM
I've been using 100% glucose with my water kefir for a couple of months now, and have found that I don't get off tastes any longer. I've dropped sucrose or any form of sugar containing fructose from my diet completely. In doing this, I have noticed that I am much more sensitive to sweet tastes. When I make ice cream, using 100% heavy raw cream, I add 1/4 cup of glucose for a quart of cream, and it is still a bit sweet sometimes for me. Other people say they need to add some honey to it. My water kefir tastes incredibly sweet, but when I measure it using a brix float, there is zero sugar. I let my kefir go for a total of at least 10 days with the primary fermentation on the grains for a week, and the secondary fermentation in a capped bottle for anywhere from three days to a week, with no added sugar for the secondary. Also, I use a jug with a column running vertically in the center with holes in it, containing the kefir grains. This allows the kefir grains to digest the sugar that is distributed through the height of the jug.
on April 03, 2012
at 07:06 PM
Should work just fine:http://en.wikipedia.org/wiki/Fermentation_%28biochemistry%29
The process of lactic acid fermentation using glucose is summarized below. In homolactic fermentation, one molecule of glucose is converted to two molecules of lactic acid:
C6H12O6 → 2 CH3CHOHCOOH.