water kefier help

[Mindy Sue]

I just received 1 cup of water kefir grains in my mail today. Can someone tell me what I should do next?

[DebB]

Hi Mindy Sue ~ My first grains I ordered from GreenMomZoe, you might like to watch her video. I follow her 'recipe' even though my last batch of grains were from someone else. I use about organic cane sugar and Sucanat (I make 7 cups at a time and use about 3T Sucanat and 4T cane). I use the figs, apricots and lemons (although I'm sure you can omit the fruit). I always have it on hand, so I add it.

I was finally able to find a fine mesh plastic strainer at KMart. If you have one nearby, I can give you the UPC if that might help.

My last batch of grains took about 3-4 batches before they were fully awakened (or whatever you call it, I think they were sleeping because of being shipped).

If you have other questions, I'm really happy to help out. I'm making some right now - Here's a link to my post from a couple days ago that shows them fermenting on top of my fridge. *Ü*

[Mindy Sue]

Thank you for the link. I have them going and I can't wait!

[DebB]

This last batch of grains are going CRAZY!!! And I do mean CRAZY!

I received them maybe 3 weeks ago and just today I had to redo the longer-term storage jars in the fridge to a half gallon and a quart mason jar. Now - all this from 100 grams of original grains!

I'm taking them all to our next raw food meetup and giving them away. I don't know what to DO with all the grains. The other day, I put them down the disposal - and I hated doing that, but my 1/2 gallon mason jar was FULL of extra grains. Now these are above and beyond what I ferment daily. I was averaging 100 grams extra grains from each batch of kefir.

Post back and let us know how you like it okay? It's all up to your taste. You might want them to ferment less time or a longer time. I like mine with a bit of sweetness left in there. *Ü*

p.s. - shoot I forgot to add GreenMomZoe's link on YouTube -- did you find it okay then?

[SunshineMN]

I can't wait to try my hand at water kefir! We're still trying to get a working kitchen around here. But it sounds like a great way to replace buying probiotics. Cheaper is better around here. LOL

[Mary Kay]

DebB,

You did post the link to GreenMomzoe's vid by accident on your post where it says "here's my post."

I"d still like to see what yours did look like! What the intended "here's my post" was supposed to be!

Thanks again,

Mary Kay

[SunshineMN]

This is her link she meant to post. I'm going to get one of those wooden stands myself for sprouting from Amazon. :)

[DebB]

Shee-wiz! What a mess I made with those links - thank you SunshineMN for posting the link I meant to. I went up and edited my original post and got them straightened out.

Here are some more pictures - they really are a lot of fun! But, I believe I'm having "issues" with my grains getting smaller and it may be because I use reverse osmosis water. It's all I've got except tap and it's my understanding not to use tap water because of the chlorine. I do add "ConcenTrace" mineral drops because RO water removes the good minerals along with all the baddies...

You'll notice my grains are browner than Green Mom Zoe's because the lady I bought them from used only Sucanat (looks like brown sugar) in her ferment, so the grains took on that color.

I can't get over how these grains are multiplying. I've even eaten some just to get rid of them... *Ü*

[streetsurfer]

No kidding, you eat them too. I wondered if they could be propogated or multiplied. Thanks for all the info.
Would demerara sugar be ok to use? Do you have to add the coconut sourced sugar also and if so would the new coconut secrets sweetener work ok? Also, could you dehydrate them and sell or distribute them that way?

Sorry for so many questions. I should have done a search I suppose.

I am looking into getting some, when I can. I can't, nor would I use dairy for the probiotics. I get mine through kraut or supplements and don't see much change from supp's - only the kraut seems to help. I need a good live source, safe for my allergies. I believe it is largely because I have no appendix that my health keeps me lacking a healthy balance of microbes. So many things upset it I am seldom in tune.

Thank you!

[DebB]

No kidding, you eat them too. I wondered if they could be propogated or multiplied. Thanks for all the info.
Would demerara sugar be ok to use? Do you have to add the coconut sourced sugar also and if so would the new coconut secrets sweetener work ok? Also, could you dehydrate them and sell or distribute them that way?

Sorry for so many questions. I should have done a search I suppose.

I am looking into getting some, when I can. I can't, nor would I use dairy for the probiotics. I get mine through kraut or supplements and don't see much change from supp's - only the kraut seems to help. I need a good live source, safe for my allergies. I believe it is largely because I have no appendix that my health keeps me lacking a healthy balance of microbes. So many things upset it I am seldom in tune.

Thank you!

I never thought of eating them until I contacted one of my YouTube subscription ladies that demonstrated water kefir. I asked her what she did / how she stored her extra grains and she said she didn't - her kids ate them :)

They taste very plain - all I can think to compare them to would be bits of unflavored gelatin / jello.

There is a Yahoo Group that includes water kefir that I belong to - but to be honest, I learned most of what I know so far from YouTube videos.

When I ordered this last batch from a lady on ebay - I received 100 grams, which was the amount needed to make about 4 cups in a 1 quart mason jar. Within 4-5 batches (typically 18 +/- hours ferment time per batch) I had to move to a 1/2 gallon mason jar (available at Ace Hardware stores, case of 6) and they were multiplying and giving me 100 grams per batch extra grains!

I did try dehydrating (air drying on a tray) a batch from GreenMomZoe. I have them stored in a pint mason jar with lid on my pantry shelf. I was going to try freezing some too - but I thought, "How many grains do I need here!"

The down side of keeping the additional grains is that I have to keep them fed in the fridge - which slows down their activity. I don't know how long you can keep them viable for in the fridge, which is why I'm taking mine to our next Meetup to give away.

I do have demerara sugar and will use that in place of the organic cane. I've also got turbinado which I'm using in place of the sucanat right now. But when I use up all my sugars - I'm going back to Sucanat and organic evaporated cane.

I don't know about using the coconut sugar(s). I've got them, but wow they're expensive comparitively speaking to what I use. I know Donna Gates recommends making kefir from young Thai coconuts and we've done that using water kefir grains. But, eventually the grains broke down and I'm only guessing it was from lack of sugar (?). My husband would drink and eat the coconut kefirs. I didn't care for it at all because it wasn't sweet (and I like sweet).

Now on a side note - my friend is Type 2 diabetic and I gave her grains and she started making water kefir and loved it. I asked if she ever tested her sugar levels after drinking it. She did and immediately stopped drinking the water kefir. I don't remember what her count was (I could ask her) but it was enough she knew she could no longer drink it. So...! It does make me wonder how much of the sugar the grains are actually consuming and how much of that sugar *I* am consuming. Just sayin'.... *Ü*

[streetsurfer]

Thank you so much! Very helpful. I was hoping to do it with the coconut water too. Not diabetic here, so I don't think the sugar would be an issue. I just got over an IBS episode and used silver and aloe to help things. It did seem to work but I wish I'd had some kefir, which I hope to be ready with if it happens again. (tips his hat in gratitude)

[Mary Kay]

DebB,

Interesting about your Type II friend being affected by the sugar in water kefir. AND GREAT TO KNOW! I'd like to hear of someone's actual blood test with kombucha too. Sometimes the kombucha I get (homemade, but I buy it cuz it's such a good deal - $2.25 quart) ---anyways..sometimes it's sweeter than others,....

I was thinking that like kombucha, most of the sugars would be used up, so you wouldn't need to worry about it. Now I'm wondering if perhaps you couldn't cut the sugar a bit? I mean you're growing 'em like crazy, so maybe? you're making it a little too sweet? Just a thought...

You've been very informative and quite inspirational....too busy to have another project going now! But I'll bet my kids would like it, what do you think?

Mary Kay

[DebB]

DebB,

Interesting about your Type II friend being affected by the sugar in water kefir. AND GREAT TO KNOW! I'd like to hear of someone's actual blood test with kombucha too. Sometimes the kombucha I get (homemade, but I buy it cuz it's such a good deal - $2.25 quart) ---anyways..sometimes it's sweeter than others,....

I was thinking that like kombucha, most of the sugars would be used up, so you wouldn't need to worry about it. Now I'm wondering if perhaps you couldn't cut the sugar a bit? I mean you're growing 'em like crazy, so maybe? you're making it a little too sweet? Just a thought...

You've been very informative and quite inspirational....too busy to have another project going now! But I'll bet my kids would like it, what do you think?

Mary Kay

I think what one could do if it's too sweet (or possibly affecting blood sugar levels) is to let it ferment longer until it's no longer sweet. Personally - I don't know that I'd care to drink it like that as I've tasted it and dumped several batches that I knew I wouldn't drink.

But there are other things you could use it in - in recipes for example that call for liquid (I mean if the taste is not to your liking). Sort of like rejuvelac. Many people use it in recipes and such but don't care for drinking it straight out.

Speaking of kids - the lady I bought this batch of grains from on ebay said she makes "fruit soda" from her water kefir and that they all really love it. I've only tried it once as per Green Mom Zoe's video and wow, I didn't care for it at all. But I should try it again... *Ü*

[Mindy Sue]

Ok. I like it but it's awfully sweet. I have been using this ratio:

6 T Kefir grains
6 T sugar
6 cups water
4 T sucanat
2 dried figs
2 dried apricots
2 slices of lemon

Can I omit the sucanat now that my grains are growing?
Can I reuse the apricots/figs or do I need to put in fresh each time?
Can I cut back on the sugar?

[DebB]

Ok. I like it but it's awfully sweet. I have been using this ratio:

6 T Kefir grains
6 T sugar
6 cups water
4 T sucanat
2 dried figs
2 dried apricots
2 slices of lemon

Can I omit the sucanat now that my grains are growing?
Can I reuse the apricots/figs or do I need to put in fresh each time?
Can I cut back on the sugar?

Hi Mindy Sue - Looking at your sugar amounts, I would use no more than a total of 6T sugar. I always use a combination of the sucanat and the organic cane. I always use sucanat for it's higher mineral content.

I don't know if it's "okay" to stop using it, I always add it.

Here's the ratio I'm currently using. I've had water kefir grains now from 2 different sellers and they are not the same. So, it may depend on the grains you have.

almost 7 cups water
about 10-12T grains
about 7T total sugar (3T sucanat & 4T organic cane)
2 each: figs, apricots & lemon slices.
Let ferment 36 hours
=============================

I find that each batch tastes a little different! Today's batch was pretty sweet. I think my RO water is causing my grains to break down and perhaps be less potent - so now I will let this next batch ferment longer, probably 48 hours.

My advice for you is to cut back on the sugar and you can always taste a little before decanting it - if it's too sweet, let it ferment 8 +/- hours more and then taste again.

Are you fermenting it countertop & not in the fridge, right? *Ü*