Questions on Water Kefir Grains

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• From Dana at 1/1/2016 2:30 PM
  • Do you get all the benefits from water kefir as you do from milk kefir? I am watching my calorie intake.
    
  • To abide by FDA regulations, we cannot comment on the benefits or side effects of consuming cultured foods and drinks. It's best to consult a medical or nutritional professional who knows you best. Both kefirs contain different strains of bacteria and yeast that can affect an individual differently from another person also consuming the same thing.
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• From Denise S. at 12/3/2015 10:25 AM
  • What are the exact culture strains in this product and do they vary per box?
  • We do not test our grains for individual strains of yeast and bacteria however, information about the strains most commonly found can be located here: http://www.culturesforhealth.com/water-kefir-grains-composition-bacteria-yeast
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• From CJC at 11/5/2015 7:31 PM
  • Can I use turbinado cane sugar?
  • Turbinado is perfect for water kefir grains. If you are using well water or natural spring, you may need to be careful of the additional minerals (contact Customer Support if you have questions). You will find information about recommended ingredients here: http://www.culturesforhealth.com/water-kefir-ingredients
    
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• From Dawn Johnson at 10/29/2015 7:21 AM
  • I'm on my second round of making water kefir (first useable water after activating the grains). I have noticed what looks like slime in the water. Are the grains still good? And the first batch of water? What do I need to do from now? Thanks for your help.
  • The "slime" could be from an overabundance of minerals or a cross contamination issue. Please contact Customer Support for further assistance.
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• From Eleanor at 10/26/2015 8:14 PM
  • Is it normal for the water kefir water to have a cheesy smell from the water kefir grains after the fourth fermentation?
  • A cheesy aroma or flavor is a little unusual for water kefir and normally indicates over culturing or culturing too long at a temperature that is too high. Cross contamination with other culturing foods should also be explored. Make sure that all of your culturing foods and beverages are at least 4 feet apart to minimize the risk of cross contamination. A gentle rinse rinse, a small handful of organic raisins (no sulfur, no oil) along with a small wedge of well-scrubbed organic lemon should resolve the issue. Please contact Customer Support for help.
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• From TPT at 10/12/2015 10:38 PM
  • I have been making kefir with your kit, successfully. I'm wondering if I can use the milk kefir grains to make water kefir? Thanks in advance!
  • Milk kefir grains can be converted to process sugar to make water kefir but once converted, they will not longer make milk kefir. It is a great thing to try with extra milk kefir grains but be sure that you keep your primary milk kefir grains separate and well fed. You will find information about the conversion here: http://www.culturesforhealth.com/convert-milk-kefir-grains
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• From Veronica Erwin at 8/19/2015 7:55 PM
  • We love carbonated drinks and this would be great to have on hand. Is there even a touch of alcohol in the finished product? My husband is a recovered alcoholic and we cannot have him drink anything with alcohol in it. Thank you
  • All fermented foods have trace amounts of alcohol (it is a natural part of the process) but you can keep it to a minimal amount by not over culturing your water kefir, You might also want to store your finished kefir in the fridge after straining instead of completing a second ferment at room temperature. You will find additional information here: http://www.culturesforhealth.com/water-kefir-frequently-asked-questions-faq
    
    
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• From Lisa Davidson at 7/25/2015 2:27 PM
  • I notice a comment about how good the root beer is when made with water kefir. Do you know the recipe for the root beer? Thank you.
  • Water kefir root beer can be made in several ways. You can either add dried, chopped sarsaparilla root and dried, chopped sassafras root similar to this recipe: http://www.culturesforhealth.com/easy-lacto-fermented-root-beer-recipe/ or you can simply add root beer extract to your finished kefir, bottle it up and let it sit out for another 24 to 48 hours.
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• From Lisa Davidson at 7/25/2015 2:18 PM
  • If this water kefir is supposed to be carbonated, I should make it in a tightly sealed container. But if I put it in a Grolsch-type bottle or in an empty plastic soda bottle, the neck is so narrow that I can't really get all the grains into it easily. So if I try to make it in a Mason jar, how much pressure can that jar take? I don't want it to explode. Thank you.
  • Water kefir can be carbonated but it usually requires a second fermentation in an airtight bottle. The first ferment with the grains is done in a jar with a coffee filter and rubber band to allow the CO2 to escape. The second ferment is done on the finished kefir. The airtight bottle traps the bubbles for a more fizzy kefir. Carbonation can be a bit of a science project, some batches are more fizzy than others but it is all delicious.
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• From Liz at 6/30/2015 12:00 AM
  • can you use the grains in juice rather than sugar water? I find the sugar water too sweet. How do I know that the all sugar has been eaten - I don't want to be drinking sugar water. If i leave it longer will there be less sugar?
  • The grains can be used in some kinds of juice (apple and grape work well) but they should go back into sugar water to refresh. If your sugar water kefir is too sweet, allow it culture longer and test again. We do not recommend a culturing time longer than 72 hours. If your kefir is still sweet after 72 hours, you may need to find a slightly warmer location for culturing which would allow the grains to process the sugar more quickly.
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