Best vid I’ve seen so far on this topic. Love the straight to it approach also! Nothing worse than trying to learn something when some content producer thinks they are CNN and gives you 90 seconds of fluff intro. Lol. Thanks for great info and for valuing my time. Definitely will check more of your channel. 🥰
I have those bottles but never use them because they are a pain to clean.....what do you clean them with? Two bottle scrubbers I have don’t fit! Great video! I do so much kefir and kombucha water kefir is just one more thing I don’t need to make...lol
I made it a couple of times last spring, but didn’t like the taste of it unfortunately. I have heard and read that the shorter you leave in to ferment, the better for constipation and the other way around. So that might be an interesting add
More natural sugars as well as fermented fruits will create off flavors - this is at least what I experienced! You can just use white sugar with a pinch of multi-minerals. Add a bit of the fruit (or fruit juice) before you drink it (max a couple of hours before) - the sugars from the fruit won't be fermented - but you don't need anyway a lot of fruit....
Never pour hot water over kefir grains. I put sugar in quart jar, add about a cup of water, and microwave to dissolve the sugar, then add chlorine free water. When cooled to room temperature you can add you grains.
Don't ever buy the glass bottles from Target they explode I should have read the sticker before buying these extra bottles .I only buy my bottles from Amazon I buy the Litter size bottles I drink alot of kefir water never have had a bottle explode until I bought some from Target boy it was a mess and glass everywhere
I am not sure, of you are using a completely different strain. However I used now two different water-kefir grains (yeah my first attempt of making continuously water-kefir ended in a disaster and dead water kefir grains) - and my water-kefir never becomes really tangy. The sugar is reduced, it even becomes carbonated (you don't need really to leave the water-kefir vessel open - the microorganisms are working anaerobic)! I also tried grape and apple juice - and it was horrible. Maybe it comes down to the juice itself (which was good) and its ingredients - but I found it tasted "almost foul". I love cantaloup or rock melon. They taste even after long fermentation great (I just add pieces in it) - pomegranate and blueberries are also great. Homemade ginger syrup is the best so far - it gives an fermented taste, without being too overbearing (compared to, if you are using a ginger bug - it just taste very fermented). A very good trick I have learned to keep the grains happy is using a pinch of multi-minerals. Normally all the kefir websites suggesting to use figs and other dried fruits, egg-shells and other stuff - but I found just the minerals, filtered water and white sugar produce no off-flavors but keep also the water kefir super happy. By the way - you don't need to warm up your water, if you are using fine sugar, which readily dissolves in cold water (and you get not into the danger of killing microorganisms by scorching them).
@@ale347baker you can use a pinch a salt ' raisins eggshell I usually use the pinch of salt and cane sugar works best I started off with only 1/4 cup of kefir grains and now I have a couple cups of them. They multiply and I give them away they love the cane sugar and salt
can u please what's the proportion of water and kefir grains? 2) if the grains keep multiplying and becoming bigger, what do u do? can I eat them? otherwise u need to increase more water every time the grains multiply? please advise, thanks
@@ouroilyhouse Hi ,quick question to ask, why when I am making water kefir, it taste kinda of beer flavor instead of carbonated soda flavor? I dont know what I did wrong that every time I make water kefir leaving for 24 hours after my first fermentation, it tastes slightly kinda beer flavor. thanks
So I made like 3 batches & they turned out yummy & fizzy. And then the next batch no fizz & very sugary, is there something I need to do to make these more active occasionally?
@@kassiep665 Nope- it will ferment further - however much slower. It will also nicely carbonate. I am using soft drink PET bottles - I know, that it will be not ideal for "hard-core organic fanatics", but soft drink bottles are made for safety well beyond 30 PSI (this is how much pressure is in a car tire). And to be honest, a soft drink bottle can easily take much more than its minimum pressure (more than 100 psi) - that means no exploding glass around your body...
I fermented mine for 2 days and it still lightly sweet. So I waited 2 more days(total of 4 days) and it still lightly sweet no sourness or fizzness at all. Should I wait longer?
Do you drink this when you're pregnant? Do you know if it eats enough of the sugar to not cause a huge spike in blood sugar? I love kombucha but I'm not sure about drinking it while pregnant and I miss it.
I don't want to interfere, but: The fermentation of the kefir creates alcohol as a byproduct, therefore it is generally not recommended for pregnant women!
@@mariesusannah5212 yes but you stop the creation of the alcohol just by adding dates or raisins and by Covering the mouth of the jar with a coffee filter
@@ouroilyhouse I was not sure if it needed to be in a amber or dark bottle for it to ferment better. I tried my first batch now from new kefir grains. It has been two days now and I'm not seeing bubbles forming. It just looks like honey coloured water. Should I leave it some more? I added more sugar.
Reuse them again they multiply after a while and you just strained your kefir water and grains get new clean mason jars add fresh water and 1/4 cup raw can sugar add a pinch of salt dissolve then add 1/4 cup kefir grains to each mason jar place cloth over jar I use the screw on rim of lid to secure cloth leave on counter . Use flip top bottle use a little funnel and pour into glass bottle and add what ever flavor you want to flavor just keep repeating make sure to use the glass flip top bottles from Amazon only other will explode
