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Strange water kefir

Answered on August 19, 2014
Created January 24, 2013 at 2:28 AM

Got some new grains a few weeks ago. They are multiplying rapidly. However, there is almost no fermentation. I change the water every 24 hours, per the instructions. Once I left it for 48. There is a tiny bit of fermentation, and then i leave the strained water out, sometimes for a week, and there is still a strong sugar taste. My house is about 70 degrees, maybe slightly cooler where it sits. But i would think that if they are growing, they should be fermenting. I put a pinch of baking soda in the mix. Also a small amount of blackstrap molasses. any ideas?

Thank you!!

Mike

Eed7dabde3d61910685845e04605267f

(2934)

on January 24, 2013
at 10:51 AM

Lots of tips in the threads on the side bar too. eg http://paleohacks.com/questions/91442/hack-my-water-kefir#axzz2ItE2ARyf

Eed7dabde3d61910685845e04605267f

(2934)

on January 24, 2013
at 10:39 AM

Why not molasses and baking soda? I'm udner the impression they add minerals that the culture benefits from consuming...

F4a6fc9f0b701e12cdf2ad5dadaeb2dd

(360)

on January 24, 2013
at 03:47 AM

Do you trap the top of the container w/ a cap? This is what works for me.

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2 Answers

1
3eca93d2e56dfcd768197dc5a50944f2

(11697)

on January 24, 2013
at 08:15 AM

I would suggest you don't put molasses or soda. Just some brown sugar would do. And put a coffee filter on top of it, and then a cap (but not closed completely, so they can breath).

Eed7dabde3d61910685845e04605267f

(2934)

on January 24, 2013
at 10:39 AM

Why not molasses and baking soda? I'm udner the impression they add minerals that the culture benefits from consuming...

0
Eed7dabde3d61910685845e04605267f

on January 24, 2013
at 10:48 AM

Perhaps leaving the grains in for longer than 24 hours. It is summer where I am at the moment and the grains stay in the sugar water for at least two days, sometimes four if I'm lazy (though I try to avoid this, espoecially subsequent four day ferments). That's in approx 6 and a half cups of filtered water and half a cup of sugar, with molasses and baking soda added, and in a jar with airlock that I release the lid on occasionally...

Are you using filtered water? I'm led to believe that the chlorine and chloramine in tap water inhibits the grains fermenting... Also, femerntation is temperature dependent - the warmer the temp, the quicker they will go. Perhaps leave in the solution a little longer.

It is odd that the grains are multiplying but there doesn't appear to be fermentation occurring. This makes me think that you might be putting too much sugar relative to water in the solution, such that the grains are feeding on it/multiplying/ and there is fermenting going on, the characterisitc tangy taste of the end fermented is masked by the excess sugar in the solution. I can only say what works for me, which is mainly based on insights garnered from here: http://users.sa.chariot.net.au/~dna/kefirpage.html

Good luck

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