Love this video. I'm learning how to make water kefir now, and I love that you don't measure anything. Makes me feel like I don't have to do everything perfect to have great results like you. Thank you. Also you're super cute
Wow you don't like the taste of coc. Sugar, I'm not a vegan or health nut or anything but when I first tried it, I was like no way! It tastes like brown sugar and maple syrup had a baby, if you make ice cream or cookies with it OMG!
Thank you so much for sharing this! Mine takes approximately a week too, and have been trying to figure out why. You’re the first person to share it takes about a week. Everyone else says 24 to 48 hours and if you let it go for more than that your grains are going to die. Thank you, again!❤
Hi there whenever you were starting to drink water Kefir how much did you drink? Is it hard on the stomach? Great video 👍 watching from Northern Ireland
Hi Lisa, thank you for sharing your method! I like your measurements! I just received grains in the mail. So, I’m going to start my water kefir journey today! So excited! I have a question- can you drink the kefir water from the first fermentation, after you strain out the grains?
Hi, I have been making kefir water for a few months now. Initially it was quite fizzy, but now my main jar looks like it has a lot of sediment and my grains are smaller and not active. I have been straining with a stainless steel strainer from Williams Sonoma so I thought that was ok and I’ve been using regular filtered water from my fridge water dispenser. I can’t think of anything else I’ve done differently. Oh! I do leave it to ferment longer thank I’m probably supposed to, because I forget when I’ve prepped it. I’ve always left about 2 inches of the liquid I’ve prepped in the container. Could that be my problem? Please help.
can you or anyone tell me what different substrates to use as the grains to make kefir? Substrate is the only word that comes to mind because i know it doesn't necessarily have to be grains but i can't find ONE video telling what the grains actually are. Like what if you can't buy them online and want to make them yourself at home? I want to know what to use for the grains and how to activate them, which i know is a process very similar to sourdough starter
Use mineral or spring water, filtered water will mess with the grains but you could use something like Concentrace in it. Also you might like Moscovado sugar because it's one step and molasses isn't needed.
@@HuntressMedia it's like almost completely unrefined. It has the highest level of molasses out of any sugar naturally. Also the flavor is very rich so it goes well with ginger and raisins. I use those fruits for my 2nd fermentation and essentially make ginger ale.
Thanks for the recipe. Just started making water kefir again. Like our style on how much to put into the bottle. I’ll be trying more sugar as the grains grow
What am I doing wrong? I started with grains about 3 years ago but now one bottle has big flat culture (a but like scoby but on the bottom, not floating like komucha). It still ferments like vinegar flavour - if I leave it a long while. It doesn't reproduce anywhere near as fast as yours. I use tank water and brown sugar (tge stuff that's kind of moist). Any help appreciated
@@COINsimp2024 yes, tank water. I now know I wasn't tipping enough out and now I have rejuvenated it and it is delightful with 2nd ferment of elderberries :)
Nice video, just an advice, if you do'nt want to explode when you open it, put it in the fridge before you open it. Fridge will calm down the carbonation.
Your kefir grains are small because they need oxygen. Do a second fermentation with a pressurized container to get the bubbles after you have taken out the grains 😚
Thanks great video. Do you know if it can be made substituting the sugar for a natural alternative such as Erythritol or MonkFruit? (I’m trying to avoid sugar as I’m working on clearing my skin from Malassezia Folliculitis and sugar feeds the bad gut bacteria that causes the Malassezia).
I personally have never tried it. But it probably wouldn't work mainly because they live off of the fructose and some glucose. I actually keep grains aside for testing in case things don't go right I don't lose my whole batch. If you have the erythritol I would give it a try it does have a little bit of sugar in the form of sugar alcohol I'm very interested in seeing how this would turn out let me know if you try it
To help you solve your problem try four to five eating window. The only problem with this you will loose a lot of weight. If you don’t to loose the weight then expand the eating window to 8 hours
I’ve been trying to figure out how start my grins. I see a lot of people who use cloth on the first fermentation. Is there any difference using a lid or cloth?
Many says water kefir actually heal GERD/Acid Reflux. I wonder why is that if water kefir is acidic. Can someone who is knowledgeable about it kindly explain? Thanks
I’m sure we could research the science, but I can tell you from experience that it has never given me acid reflux, indigestion, heartburn, etc. in fact, it helps if I ever do get those from eating something bad or the like!
@@HuntressMedia Thanks for replying. I am waiting for my grains to come and i really hope it will heal my GERD/Acid Reflux. I have been using ACV but hasn't help me with it as much. I still burp a lot the whole day either before or after eating.
I recently bought dehydrated water kefir grains from Cultures for Health and I followed the instructions to rehydrate them, but after a few days.. They were mushy, so I used a different sugar source to try and get them to form again, but it doesn't seem to be working. Do I have bad grains, did I do it wrong? Any ideas?
I’ve got dehydrated water, what do I add? Ha ha just kidding, old Steven Wright joke. No I don’t know anything about dehydrated Kefir grains, sorry. I guess you’ll have to go down the rabbit hole that is Google! Thanks for asking
Hi there, I’ve just started making water kefir after a few months of making milk kefir, so have been researching a lot. I saw a short YT video that advised to squeeze fresh lemon juice into the water and grains to activate them. Hope this helps.
What does it taste like? I've had dairy kefir which is nice and tart and thick. Do you drink the water kefir with ice like a soda? Is it vinegary like kombucha?
Has anyone ever STARTED the ferment with alcohol (vodka, rum, etc)? I read one fleeting comment online somewhere about using kefir, whey, yeast, probiotic capsules, or alcohol - but cannot find anything else on the topic of using alcohol to get the ferment started instead of the other options. Thanks in advance.
Alcohol is a by product of the yeast fermentation. And the yeast can tolerate it until a certain percentage, usually around 10-15%. Then the yeast dies off. So if you put in vodka, then you hurt the culture
Hi Lisa. Thank you for this helpful video. I'm new at making Kefir water and in need of clarification. I hope you can help me. Are we to close the lid tight when our grains are fermenting the water (1st fermentation) or can we cover the tip with a cheese cloth or saran wrap to let it breath?
Hi! Thanks for the comment and question. You can use a cheesecloth or something similar to let it breathe if you don’t want it carbonated. I’m not exactly sure if the specifics behind it but i tighten the lid for more carbonation.
Thanks! I love the carbination so I'll keep tightening the lid. How do we know if they're dead or unhappy? Some of my grains appear small in size and stay on the base of my glass container. Do we throw the dead/unhappy ones away or are they useful for something else? Are the grains edible? I ask in case one slips away as we transfer the fermented water to a different glass container.
Hi Lisa, being a bit of a science nerd, I was wondering. Is there a difference between yeast fermentation and kefir fermentation if they’re done anaerobicly? Why don’t we make high percentage alcohol using kefir grains?
Well you can’t just “make” kefir grains, you’ll need a “starter”- either gifted from someone or you can search online. Maybe others have comments as to where they prefer to get their starters. Hope this helps
Clip 5:54 it looks like liquid in the jar. The reason for this question is, I was told to soak the grains in clear water, drain the grains then store in fridge. If I can skip that part without harm to the grains that would be awesome for me.
