1

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Water kefir - carbonation issues suddenly

Answered on August 19, 2014
Created April 14, 2013 at 5:01 PM

Hi Guys,

So my water kefir project has been going well for weeks, however without changing anything i i find suddenly my 2nd ferment kefir is not very fizzy at all.. im not sure whats going on here i even tried doing an extra day on the initial ferment but it didnt help much.

I recently had issues where the grains had a brown string floating on top which went away when i reduced the amount of grains. however now it seems my beloved carbonation is gone as i mentioned.

I added an egg shell today to the other batch going (1st ferment) hoping it will cure the issue, otherwise do they just need a rest or something? anyone have any experience? I literally have been doing everything the same .

I use demerara sugar and have made many perfect batches back to back, this just odd.

thanks

Eed7dabde3d61910685845e04605267f

(2934)

on April 25, 2013
at 04:06 PM

Thanks Nance. The bone meal is a great idea, I havn't come across it. I've always been reticent to put in egg shells but bone meal sounds good. I will try your ratio, a lot more manageable than 6 cups water, half a cup of sugar as I've been doing ;)

E9140ef0ca0a76ea14b9ebccad234608

(615)

on April 17, 2013
at 04:58 PM

eggshell worked for my last batch. will confirm with this 2nd one before posting as answered

E9140ef0ca0a76ea14b9ebccad234608

(615)

on April 17, 2013
at 04:57 PM

Nance it seemed the egg shell s olved the carbonation issues. last batch is much better. Odd how that suddenly happend after 3 months or so

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on April 17, 2013
at 04:12 AM

Hi, Michael. I'm making small batches right now: 2 cups water, 2 tbsp whole sugar, 2 tbsp water kefir grains plus lemon wedge, raisins, and pinches of bone meal and baking soda. I'm in a warm area so I use a 24-hr brewing cycle.

Eed7dabde3d61910685845e04605267f

(2934)

on April 17, 2013
at 02:39 AM

Hi Nance :) I'm also a water kefir brewer... I'm interested to know what ratio of sugar to water you use in the initial ferment? The proportions I've been using yields a little too much liquid... Kind regards, Michael.

E9140ef0ca0a76ea14b9ebccad234608

(615)

on April 16, 2013
at 10:46 AM

the thing is Nance, they are very healthy loooking, and are growing very nicely as well. Other than the sudden carbonation issue i have no problems which is wierd... im trying the egg shell now to see if it does anything but other than that i might just use my backup grains in the solution in the fridge ..

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on April 15, 2013
at 12:23 AM

Tal, in my opinion it should be rare or never that you need to "rest" grains. They may survive a fast but if they aren't at their best I think it could make them worse rather than better. When I recently ordered grains they weren't at their best so I rinsed them well and then fed them every 12 hours for 2 cycles. The 3rd time around they were showing nice increases in volume so I let them go for 24 hours. They're now doubling in volume every 24 hours and the kefir has a nice zing. So, I suggest you consider pampering rather than punishing them. :-))

E9140ef0ca0a76ea14b9ebccad234608

(615)

on April 15, 2013
at 12:12 AM

might just use some new grains that im resting in the fridge then? but its too soon for these to be tired already..

E9140ef0ca0a76ea14b9ebccad234608

(615)

on April 15, 2013
at 12:12 AM

hi nance! id say the temps are same or if anyhting warming up a bit. Im trying a 48 hour fermentation with 2 bottles now to see as well. Fuel is organic concord grape juice, i have been using strong grolsch bottles and just leave them 24 hours on the counter, then fridge them with no burps. get a nice pop when i consume them the same day or day after. ive done 48 hour 2nd ferment once but it was too aclohol like for me, and ive had great success in 24 until the last 2 batches.. no idea whats going on. in any case i added the egg shell hopefully it will work some magic.. otherwise im clueles

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3 Answers

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0
E9140ef0ca0a76ea14b9ebccad234608

(615)

on May 15, 2013
at 04:13 PM

ive found the solution is molasses. It seemed even though i was producing great fizzy kefir for 2 months or so , the previous owner must have been using molasses so they lost their vigour over time.

So long story short, unless your spring water is better than the one im using mineral wise, a touch of molasses is key. They are bubbling crazier than ever and reproducing at an even higher rate!!

MMMM the fizz is back!!

I love kefir

2
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on April 14, 2013
at 10:10 PM

Has the ambient temperature changed? The fermentation will speed up or slow down as the temperature rises/falls.

Otherwise, what are you adding as fuel for the second fermentation? I add 1/2 cup juice for each cup of fresh water kefir and I have a nice fizz in 24 hours. I use organic juice. When I burp the bottle, there's a light hiss after 6-8 hours and a definite hiss the next morning.

Update: I agree it's puzzling, Tal. That's why I asked what you're using as fuel for the second brewing cycle. I usually use a blueberry-flavored juice blend, which produces a medium fizz. Once, though, I tried pineapple and it was incredibly fizzy. When I burped the bottle, it nearly did the fountain trick, and when I poured it into a glass it got a frothy head that looked like a glass of beer.

You might want to try pineapple juice. :-))

E9140ef0ca0a76ea14b9ebccad234608

(615)

on April 15, 2013
at 12:12 AM

hi nance! id say the temps are same or if anyhting warming up a bit. Im trying a 48 hour fermentation with 2 bottles now to see as well. Fuel is organic concord grape juice, i have been using strong grolsch bottles and just leave them 24 hours on the counter, then fridge them with no burps. get a nice pop when i consume them the same day or day after. ive done 48 hour 2nd ferment once but it was too aclohol like for me, and ive had great success in 24 until the last 2 batches.. no idea whats going on. in any case i added the egg shell hopefully it will work some magic.. otherwise im clueles

E9140ef0ca0a76ea14b9ebccad234608

(615)

on April 15, 2013
at 12:12 AM

might just use some new grains that im resting in the fridge then? but its too soon for these to be tired already..

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on April 17, 2013
at 04:12 AM

Hi, Michael. I'm making small batches right now: 2 cups water, 2 tbsp whole sugar, 2 tbsp water kefir grains plus lemon wedge, raisins, and pinches of bone meal and baking soda. I'm in a warm area so I use a 24-hr brewing cycle.

E9140ef0ca0a76ea14b9ebccad234608

(615)

on April 17, 2013
at 04:57 PM

Nance it seemed the egg shell s olved the carbonation issues. last batch is much better. Odd how that suddenly happend after 3 months or so

E9140ef0ca0a76ea14b9ebccad234608

(615)

on April 16, 2013
at 10:46 AM

the thing is Nance, they are very healthy loooking, and are growing very nicely as well. Other than the sudden carbonation issue i have no problems which is wierd... im trying the egg shell now to see if it does anything but other than that i might just use my backup grains in the solution in the fridge ..

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on April 15, 2013
at 12:23 AM

Tal, in my opinion it should be rare or never that you need to "rest" grains. They may survive a fast but if they aren't at their best I think it could make them worse rather than better. When I recently ordered grains they weren't at their best so I rinsed them well and then fed them every 12 hours for 2 cycles. The 3rd time around they were showing nice increases in volume so I let them go for 24 hours. They're now doubling in volume every 24 hours and the kefir has a nice zing. So, I suggest you consider pampering rather than punishing them. :-))

Eed7dabde3d61910685845e04605267f

(2934)

on April 17, 2013
at 02:39 AM

Hi Nance :) I'm also a water kefir brewer... I'm interested to know what ratio of sugar to water you use in the initial ferment? The proportions I've been using yields a little too much liquid... Kind regards, Michael.

Eed7dabde3d61910685845e04605267f

(2934)

on April 25, 2013
at 04:06 PM

Thanks Nance. The bone meal is a great idea, I havn't come across it. I've always been reticent to put in egg shells but bone meal sounds good. I will try your ratio, a lot more manageable than 6 cups water, half a cup of sugar as I've been doing ;)

0
E9140ef0ca0a76ea14b9ebccad234608

(615)

on April 15, 2013
at 10:55 AM

just checked on the bottles i left out for an extra 24 hour 2nd ferment, flat as ever...

:(

edit:

so to reiterate it was a 48 hour 2nd ferment, pure flat..

will the egg shell solve this? or do i need to use my backup grains? hmmm

E9140ef0ca0a76ea14b9ebccad234608

(615)

on April 17, 2013
at 04:58 PM

eggshell worked for my last batch. will confirm with this 2nd one before posting as answered

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