Questions on Water Kefir Grains

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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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• From Carrie at 6/17/2015 7:55 PM
  • Can you add fruit like berries to the first ferment?
  • Fresh fruit and berries are wonderful for flavoring a second ferment but most fresh fruit and berries should be avoided during the first fermentation. A small wedge of lemon and small handful of organic raisins (no sulfur, no oil) can be a wonderful nutrient boost for the grains.
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• From Susan at 6/4/2015 10:35 AM
  • My kefir grains have taken on a black hue. They are still plump, translucent, and otherwise seem healthy. My water kefir smells and tastes the same as when the grains were clear. I put the kefir grains in our well water, which has a high iron and mineral content. The kefir grains turned black at a point when our water softener had run out of salt for a few days. Is it possible they picked up some of the added minerals in our water? Are they still safe to use?
  • I would guess that yes, your grains picked up things from the water. It is not normal for grains to turn black, so it's advisable to get new grains. If they are still making water kefir for you, you could try to culture them several more batches in a bottled spring water to see if their color changes back while still producing good kefir. Contact us for further troubleshooting.
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• From Julie S at 4/20/2015 8:43 PM
  • My last two brews, I've noticed black very small bugs on the top of the water. They don't seem to be moving, but they resemble ants. How can I get rid of them? When I'm culturing the kefir, I have it covered with a thin dish towel and a rubber band around the rim of the jar.
    
    
  • To be safe, we recommend discarding the water kefir and grains and starting again with fresh grains. Coffee filters or paper towels with rubber bands work well to cover the jar. The "weave" is very tight and will not allow anything into the jar and they are disposable so you can start with a new cover with each fresh batch.
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