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Customer Review
- Reviewed in the United Kingdom on 24 June 2021The grains are nice and big and have created fizzy water from the start! I have been making water kefir for about a year and needed more kefir grains as I was worried that I killed my last lot of grains by over mineralising them with dark sugar (turns out its too rich for the grains in large quantities)
For the past 8 months I was able to make still water kefir but never had any luck making the first ferment strong enough to then do a secondary ferment (which builds up the carbonation)
After reading and trying out countless suggestions (warm cupboard, adding trace minerals...) I have now accidentally found an approach that works for me with little hassle:
- Correct ratio of white, granulated sugar to water (one 1/4 cup of sugar to one 1/4 cup of kefir grains to 1/4 of a gallon of water)
- leave the water out in a pan overnight to remove any chlorine (I was using water straight from the tap which I think was one of the main reasons the ferment wasnt great)
- occasionally adding an organic unsulphured fig to the batch to boost the grains or an organic lemon
- leave brewing vessel (half gallon pickle jar with the lid loosely on) in the airing cupboard.
If the first ferment isn't bubbling on its own without shaking the brewing jar, it won't build up carbonation no matter how long you wait! Something I have learnt through my brewing adventures!
As a side note, I ordered a batch of yogurt starter from Freshly Fermented that ended up being a dead culture, I contacted them and they sent a replacement out with no problems!
A great company
The grains are nice and big and have created fizzy water from the start! I have been making water kefir for about a year and needed more kefir grains as I was worried that I killed my last lot of grains by over mineralising them with dark sugar (turns out its too rich for the grains in large quantities)
For the past 8 months I was able to make still water kefir but never had any luck making the first ferment strong enough to then do a secondary ferment (which builds up the carbonation)
After reading and trying out countless suggestions (warm cupboard, adding trace minerals...) I have now accidentally found an approach that works for me with little hassle:
- Correct ratio of white, granulated sugar to water (one 1/4 cup of sugar to one 1/4 cup of kefir grains to 1/4 of a gallon of water)
- leave the water out in a pan overnight to remove any chlorine (I was using water straight from the tap which I think was one of the main reasons the ferment wasnt great)
- occasionally adding an organic unsulphured fig to the batch to boost the grains or an organic lemon
- leave brewing vessel (half gallon pickle jar with the lid loosely on) in the airing cupboard.
If the first ferment isn't bubbling on its own without shaking the brewing jar, it won't build up carbonation no matter how long you wait! Something I have learnt through my brewing adventures!
As a side note, I ordered a batch of yogurt starter from Freshly Fermented that ended up being a dead culture, I contacted them and they sent a replacement out with no problems!
A great companyImages in this review
