Yemoos Nourishing Cultures Forum

Hello.

anyone able to advise on decreasing alcohol content in water kefir, even after bottling and refrigerated? Mine doesn't seem to keep well. Thanks!

Less starting sugar will ultimately lower the alcohol. The grains themselves keep the alcohol level low, so the biggest potential for alcohol to rise is after you strain it and you store it. Avoid adding any extra sugar or juice for the second ferment and drink it as fresh as possible. The yeast is very active during the summer which is what is responsible for the alcohol, so it is common to have increased alcohol this time of year. A consistently cooler environment usually helps make it more bacteria instead of yeasty (possible alcohol). And sometimes if you are using a recipe that has tons of minerals / supplements, that can also contribute to excess yeast and alcohol.

Alex

Hi,
New to the forum so I am not sure if I should have replied within Anna's original question when I have an different Q related to alcohol content?

I have friends who want to give it to their children and are concerned about alcohol content. Is there a way to know/measure the alcohol content/% to be accurate about what I am telling them? And..if it continues to ferment/or become more alcohol the longer its stored (refrigerated) is there a concern that it will become so alcohol its unsafe for children, and if so at what point?

*I use a second ferment with various juices...based on the kids preferences and as mentioned that may increase the alcohol content.

Jen