Statistics: Posted by hamptonlindsay — Thu Nov 18, 2021 1:03 pm
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anybody have any ideas?
Statistics: Posted by dwolden — Sun Aug 01, 2021 7:45 am
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Thank you!
Statistics: Posted by IgnacioMM — Fri Apr 16, 2021 6:27 pm
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If I was having the same problem I would start over and keep it simple...start with your 1st fermentation- you have no problem...on 2nd fermentation just use the Kefir water to ferment and carbonate and do not add sea salt or backing soda, but through taste test add enough sugar for the yeast and bacteria to consume for carbonation. I don;t think sea salt or baking soda is neccessary in the 2nd ferment.
Make sure your containers have been well rinsed before use. And Kefir likes a change once in a while...different type of sugar,juice, water,minerals, etc.
Good luck, I;d be interested in your results...Mike (not an expert)
Statistics: Posted by kmrmike — Mon Mar 22, 2021 2:45 pm
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I've been brewing water kefir for the last few months, but the last 3-5 weeks I have been having some trouble. My batches would turn out, as expected, perfect within 24-48hours of primary ferment and 24 hours of bottle conditioning. However, now after 48 hours of primary ferment and after removing the grains, a 48 hour secondary in bottle ferment, (with ginger and lemon juice as my sugar sources and baking soda or sea salt as my mineral sources), my water kefir is no longer getting below a pH of 5 and is just sweet water and no carbonation if I'm fortunate. However, I've gotten quite a few batches where an almost scummy off smelling and off flavor develop during secondary ferment. The batches, after primary fermentation is done, smell perfectly normal, slightly sweet and yeasty and at pH of high 5's to mid to high 6's. The only way I can get the batches to turn out through secondary ferment is with the use of unsulphured molasses as my mineralization base or high sugar content juices. I understand that there is a conditioning period for the water kefir grains to get use to the water you use, but I don't think it should slow down to almost a stop. The grains continue to multiply, but they are small to medium in size with a number of large grains and tons of small developing grains. I have been using The Ginger People ginger juice and Santa Cruz lemon juice as my go to juices and I use Wholesome brand's organic granulated evaporated cane sugar as my sugar source, while using carbon filtered well water and straight well water at times.
Has anyone had a similar problem and did you figure out a resolve to it?
Statistics: Posted by J.B. — Sun Mar 07, 2021 4:36 am
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Since that day the water has no bubbles at all. I'm in a warm tropical climate. It's 82f temperature or 28c. It's been 3 days since I cleaned the jar. If I tap the jar there are no bubbles.
Have my grains become inactive or dormant?
Also I noticed when I returned the grains to the fresh sugar water the grains made the water go cloudy. Is this a sign of too much yeast?
I have been using only white sugar so last night I added a teaspoon of molasses, 2 unsulphered prunes, a chunk of ginger and 1/4 tsp of baking soda. This morning there is no change. I've also added a slice of lemon with peel as I read it can help balance the pH if there's too much yeast.
I have backup grains in the fridge. Should I remove the current grains and put them in the fridge for a rest and use my fridge grains instead? Is there anything else I can do to get the grains to become active and make bubbles again?
Even before I cleaned the jar noticed my second ferment was much less fizzy then previously. I think the grains have been slowing down for a while.
Any advice is appreciated.
Statistics: Posted by TamL — Sat Oct 31, 2020 2:12 am
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Hello! I’ve had my Kiefer grains in the back of the refrigerator for about two years So I know it’s a longshot that they might still be alive… Is this white powdery looking film on the top of the water a sign that they are dead? I put them in the sugar water solution last Saturday, so about five days ago. Thanks for the help!
Statistics: Posted by Pinkshugger — Thu Jun 04, 2020 8:18 pm
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Water kefir grains store well in the fridge as long as they are submerged in water. I've pulled out grains sitting in the fridge for over a year and they perked right back up after 2 batches. Drying works okay too. Try drying the grains and THEN freezing. They will store a very long time them. If you freeze them in their live state, the freezing will break the structure, but if you freeze them after they are dried, then the freeze won't break them.
Statistics: Posted by Robinstar — Sat Jan 18, 2020 1:41 pm
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I realize I have too many grains in each jar, and I'm not quite sure how to use them up other than mixing in juices which isn't the most pleasant for us, and not enough people interested in trying it out. My question comes down to this, 1. how to use them, other than blending and putting in compost. 2. can the grains still grow in a jar with a lot of kefir grains? and if so what is the sugar to water ratio in that case. I haven't tried freezing because Ive heard the quality of the grain diminishes when you do so. 3. If I dehydrate them, how long can they stay in the form to remain healthy?
Statistics: Posted by sheraM — Thu Jan 16, 2020 11:02 am
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Rinsing is not ideal as you can wash away some good surface bacteria, but the occasional rinse should be fine. So if you just can't get those strands or pieces, a light rinse should be okay.
Water kefir should NOT be thick. It should have the consistency of water. Sometimes it does get gooey and thick, but that usually indicates something is not right or the grains are simply overwhelmed.
For me water kefir helps move things along, digestive-wise. I've read somewhere that if its over-done, then it can cause constipation. I think that's more for milk kefir. I've never personally experienced that.
And you can certainly drink the water kefir fresh. There is no reason to put it in the fridge, unless you like it cold and perhaps a little more fermented.
Good luck on your kefir journey!
Alex
Statistics: Posted by AlexP — Wed Nov 27, 2019 6:20 pm
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Firstly can I express my gratitude for this website. The articles enter into great detail about these cultures, from many angles, and moreover are written very elegantly ..
As a complete beginner, having ordered the grains over the internet and having no hands on support, I have found this site to be of immense help.
So, I am from england but living in tropical India (very southern Maharashtra) .. and I think I’ve had success with two days of water kefir.. we’ve drunk them both.. within 24hours of starting.. and the second one I put raisins and lemon and I felt it was more “cultured” than the first .. more smelly and more bubbly
Essentially My partner and I are taking kefir for health purposes, to help good bacteria to grow in the gut. I took a huge amount of antibiotics earlier this year and have had this suggested as the ideal probiotic...
So my questions:
: firstly - washing/ rinsing/ old pieces of lemon remaining in water in tropical weather ...
I am very careful about rotten / rotting things in water here.. our temperatures easily go above 30oC and in the summer up to 40oC so I tend to rinse and avoid anything live sitting in water for more than 24 hours. This morning after our second batch of kefir I saw small strands of lemon fibre with the grains and I automatically rinsed them. Then I put the new water and jaggery and raisins and realised that the “kefir” smell was gone.. then I googled it where I read that we should not rinse water kefir. Is it fine then for old pieces of fruit just to remain with the grains ? Or should I try to pick them out?
Secondly,
I read that the water should be thickish or gloopish.. ours is absolutely watery- is this something that would change as the grains get happier? OR an indication that I am straining too early?
Basically I have a slight tendency towards constipation, as I understood- less fermented water would have a diarrhetic effect, and more fermented water a constipating effect. We are trying to get the middle way as you suggest- but am afraid of ever causing constipation- any hint about how to know we are in the middle point?
Probably it is a case of slowly getting to know the process.
Lastly, is it mandatory to put the water in the fridge? We are just drinking it immediately after straining..
Again , thanks for anyone who takes the time to read this.
This whole website, in its dedication and sincerity has reminded me of the positive use of the internet. How so much goodness can be shared when that is our intention.
Thanks !
Kripaa
Statistics: Posted by Kripaa — Mon Nov 18, 2019 7:34 am
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It sounds like you are having fun. Converted milk kefir grains will never really turn crystalline as they are distinct cultures. The environment will change the milk kefir grains and they may not even look like typical milk kefir grains after some time. They they will pick up color from their environment too. But they won't ever look like water kefir grains nor would they act like water kefir grains. But if you love the flavor and its doing well, there's no reason why you need to switch to actual water kefir grains.
Statistics: Posted by Robinstar — Tue Oct 15, 2019 3:18 am
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