thanks for the video! The metal issue was before 1913 when stainless steel was invented. Chinese medicine knew thousands of years ago that metal affected herbs and it was a "rule" never to use metal. Oxidation is not an issue with stainless steel. Perhaps there is a metaphysical reason I am not aware of but I've been using metal with Kefir water with no problems.
Thanks Tammy - great concise tips for me there. I nurture my grains but never thought of switching sugar types for improved health of them. Thank you xxx
Thank you for those tips! I moved from Kentucky to Hawaii and it has done a number on my kefir grains. Still working out how long I need to ferment here ( no air conditioning). Very helpful info.
I moved from Kentucky to Hawaii, and it has really done a number on my kefir grains. I’ve been adding some sorghum (similar to molasses) and it has helped perk them up. No air conditioning here, so still figuring out my fermenting time. Thanks for the tips!! I will switch up the sugar too.
I’m impressed to hear that you have undergone a such a big transition and still you are focused on maintaining your kefir!! 🙌 I hope my tips do help! Thanks for your comment. 😍
I was remembering your comment & wanted to see if you managed to get your grains going again? I’ve had to do lots of adjustments with my sugar & timing to get my grains happy over the winter months here in HK. In the end I did switch them out with grains from a friend. But I’m still fermenting and hope you are too!
Hi Tammy, That’s so nice you thought of me and my kefir grains. They never really got back to doing what they used to. I could tell they were fermenting, but it took forever and it never got much better no matter what I did. I actually moved back to the mainland last week, and once I get settled I am going to find some new grains. I have air conditioning here (Florida) so that should make it easier too. I really miss my kefir!! I’m glad to hear you are doing well with your grains! Thanks again for reaching out!
@@raelenegarrison2474 that’s a good question. For your kefir, use the best quality of drinking water that you have, bought or through your taps with a filter.
Very nice Tammy, thanks a lot. My grains reproduce well and ferment just fine but they are always small like rice, is that ok? About the nutrients, have somebody ever tried sugar cain juice (pure) ?
Hi Tammy hope your doing good ? , I’ve been doing my water kefir in the last 4 ferments the batch has been bubbling and not looking healthy maybe it’s even creating a type of mold I don’t understand what I’m doing wrong, I’ve been fermenting for a full 48 hours with brown sugar and coconut sugar I’ve been tying with palm sugar for a change but it’s not getting better ! I don’t know if I should even drink it or throwing the grains and starting all over !
Another thing I want to a add is that the grains are no longer clear and health looking they darkened maybe because the sugars are dark brown is that a possible? Do the grains absorb the Colors and get stained ?
Hi, in just found you channel , I’m trying to find out why my kefir grains a producing some kind of transparent scoby on the top. Maybe you can help me figure this out. Thanks for you info.
@@didib3695 hi there! Let’s see… Have you changed the type of sugar? I did recently and had this happen too, but I also used a cloth tea bag to cover the top and thought that could be a factor?! After a cpl batches it stopped. I will do a little research and get back to you if I find anything out.
@@TammyHackman right now I’m using brown sugar, using a coffee filter, and filtered water I thought it was going to be different but still doing it. Before I used white sugar and molasses. I’ll do my research too. Thank you
Any tips for getting rid of Kahm yeast? Ive had these grains for years and really would like to keep them but lately my batches have been development Kahm
Hi Shawn. Well that’s a new one for me! I haven’t heard anyone in my circles ever mention Kahm yeast. Here’s an article I just found that was enlightening: fermentools.com/what-is-kahm-yeast-is-it-safe/
I had the most fabulous grains when I made this video! They probably were my inspiration for making it! Since then (after a trip away) they shrank in size and no longer are reproducing enough to give away the extras! But they do still make good kefir. Eventually I’ll swap them out. It sounds like you are pampering them with all the good stuff… in my experience, and my fermenter friends’ as well, sometimes they just do go kaput! I do wish you luck! If not, reach out to your fermenting community and try to get a new starter batch!
Update on my grains: I switched to yet another dark sugar and they are coming back! Looking a little plumper and getting some floaters. What did you end up doing with yours?
Hey, I just thought I'd ask, does the finished process of water kefir supposed to taste sweet or tart? I do kombucha & milk kefir so I kind of wanted to know what kind of taste I'm supposed to notice. Thanks for your video.
Water kefir is on the sweet side compared to kombucha and milk kefir. But you can ferment til it’s more sour then do a 2nd ferment to sweeten it up to taste. For ages I drank it after 1st ferment, but now I’m enjoying it with ginger and fruits added! 😋
Sounds like the process is going well for you! Yes can can eat them- but I don’t enjoy. You can add them to smoothies, give to pets/animals, or add to your compost to enrich the process. I’m never heard anything about freezing them and reviving- but you could experiment with that. Hope that helps! I’m visiting family and making my kefir here and sharing out grains to those interested!
Hi Tammy I am new at water kefir. I wonder if you have heard of a sugar called khandari sugar? I believe it is an unrefined brown sugar ? I wondered if I could use it in kefir? Thank you!
So I have had a really strange thing. Initially my water kefir made super fizzy second ferment, then it stopped being fizzy at all, I was doing the second ferment with lemon juice and some chopped ginger. I couldn't work out why it wasn't fizzy, I thought maybe my kitchen was too cold - it's about 17 degrees, so I have moved it all to my boiler room which is low 20s. Still didn't change after 2 cycles but tastes like it's fermenting, then I thought maybe it's the lemon so this time I have put raspberries and a little bit of homemade elderflower cordial. Just went to burp the bottles after a day and one exploded all over my PJs! So was it the ingredients for the second ferment... Most likely. This last cycle I have put brown sugar and plain tap water instead of my normal boiled water and golden caster sugar so we will see what that does. I do like the taste of lemon and ginger though, maybe i can just put less in.
Oh my goodness! I haven’t had a bottle explode (knock on wood 😅) I too have found that the grains can be temperamental and need a little coaxing back from time to time. It’s so good to introduce friends to the process as well so you can swap grains when needed! Question for you, just to understand better: when you’re doing your 2nd ferment, you’ve strained out your grains prior, correct? I’ve never added lemon juice, but I’m thinking you could do your 2nd ferment with the only the ginger - then after it’s fizzy add in a squeeze of lemon? Appreciate your commenting! I’m going to add some 🍋 and see what happens.
Just doing the second ferment with ginger is a good idea. Yes straining out the grains first. I was putting quite alot of lemon juice in, quarter of a cup per 500ml. Thankfully I had my hand on the lid when I opened it otherwise the room would have been covered!
Hi Tammy I enjoyed the video!! Every time I place the kefir grains in fresh raw cane sugar water they dissolve little by little until their gone. Any suggestions on why this happens would be helpful
Hello. May I just confirm that you mean that you are putting the grains into a solution of the raw sugar and water? If yes, then I question the grains and suggest sourcing them elsewhere. Feel free to send more details and myself or the community can try to help if we can!
@@kittiesinthecity9333 good luck! Let me know how it goes! I am currently doing my 2nd ferment with passionfruit -so yummy! And my grains are super plump and happy after many months of ‘doing their thing’ but tiny & not multiplying. If I lived near you I could share some!
Hi Tammy, a friend gave me about 4 Tablespoons of active water kefir grains. I went home & added 4 cups of distilled water with 4 Tablespoons of the same sugar my friend has been feeding hers. Then added all the kefir grains. Now it has been about 4 1/2 days & there is no activity, no bubbles & the water is still crystal clear. I know the temperature in my house runs about 72-74 °F most the time, but will that prevent the fermenting process? My friend's house is a bit warmer, but I don't know what I'm doing wrong. Do you think I should put it in a proofing box to keep it at a warmer temperature? I'd appreciate your advice, because my husband & myself want to make this work. Do make milk kefir all the time and have o problems at all. So, please help, thanks Rebecca
Hi there. I’m happy to hear you are giving water kefir a go. I’m surprised to hear that you’re having a challenging time of it, esp since you are successfully making milk kefir! Yes the room temp does make a difference and worth experimenting with. Just keep tasting as you go. Also I would suggest using the same ratios you mentioned above for sugar and water - BUT reduce the amount of grains. This way your mix gets fed better for the process. Good luck and keep me posted!
@@TammyHackman Hey Tammy, It's Rebecca again. I moved my jar that I ferment my water kefir to a cabinet which is above my oven. I think the fact that it is in an enclosed space keeps it a little warmer. So, I think it's going to work better. I never thought of putting less grains in, but I will give it a try at the next feeding. But I did a 2nd ferment with a ginger/lemon simple syrup & after 2 days it was very fizzy. So, I will take your advice at my next feeding & keep you posted. Thanks for your help, Rebecca
Thank you for your videos. I’ve just started making Kefir water. My second batch after rehydrating them, took on a smell like vomit. What did I do wrong. Oh by the way. I was also making sourdough stater in the same proofing box. Thank you Bruce L.
Hi Bruce. Oh my! Since you said you do sourdough as well, you should know what smells like a good ferment & what doesn't..🤢 I wouldn't use the same container. Try using a clean glass jar for your kefir And it's not uncommon to do a few ferments (throwing out the product) until your grains are active. Keep an eye on your ferment and taste it periodically. Its ok to start drinking a slightly sweeter ferment and build up to a more 'pungeant' fermented drink. Let me know how it goes. & Sorry I didn't respond sooner!
@@TammyHackman Hi Tammy. They were in different containers, but in the same proofing box. Would you know what that vomit smell was? Well I’m soaking them in plain water in the fridge to try and start them over in a couple of weeks. I have since bought some Florida Sun grains and started then Friday. It smell good but there is a bubbly foam on top with a few grains is this normal, and is it yeast? Thank you Bruce
Hello, thank you for your videos! They are very informative and I like them. I have a suggestion for a video for you to consider. I make water kefir to heal my gut, I am trying to let my water kefir ferment until there is zero sugar. As you know sugar feeds the bad bacteria. I am wondering how to be able to test when there is close to zero sugar in it. I have a refractor, but that doesn't really test sugar content it tests for dissolved solids. Any suggestions you have would make a great video! Thank you Patrick
I am trying to dehydrate some of my water kefir grains. They have a strong (kefir or yeasty I guess) smell, but look fine. Is the smell normal. They are on the 4th day and starting to get yellow, but still sort of gummy.
My water kefir is so yeasty… It stinks! 24 hours and the water is still sweet, 48 hours and it’s raunchy, undrinkable. A thorough rinse of the grains before a week of refrigeration in sugar water helped at first. After reviving them at room temperature with fresh sugar water for about 24 hours, they made the next batch of sugar water in to their best kefir yet. But after giving them a third batch of sugar water it was back to stinky business for these badass grains. I’m tempted to try anaerobic fermentation!
oh nooo. That does sound disappointing & annoying! We have recently seen our grains at home regress and so I changed the sugar and that made the difference. Also change in outside temp makes a difference. What are you placing on top your jar while fermenting?
Hi Lynette! Well, the grains can be moody! I go by taste. I’ll admit I have, more than once, needed to toss my grains out and ask fellow fermenters for more to get going again. It’s ok to rinse them and start again -but they may need a little time to get active. Let me know how it goes!
This is something you learn as you go. Taste the sugar water when you begin and then taste from time to time. Don’t go by the smell- it can be deceiving. When it loses the sweet taste and starts to become sour, and still pleasant to your palette it’s done. I sometimes go more sour than other times depending on what I am in the mood for. Also if I do a 2nd ferment then i let it go less sweet 1st ferment.
Also, same goes for whether they are ‘dead’ I go by taste and what is happening on the surface of the water. Sometimes they are more active or less depending on temperature of the room and types of sugar I’m using.
Hello! For the 2nd ferment, strain out the kefir grains before adding your flavouring of choice. And when it comes to foam or odd behaviours of the kefir I tend to go by taste and not totally looks/smell.
Hi! I strained the grains before the second fermentation. Added the keffir water and some fruit juice and this stringy things appeared. Any idea? Thank you so much :)
Thanks for this wonderful video. I am trying to beer bottle my water kefir, but I seem not to be able to stop the liquid from turning into vinegar, losing the taste of a fresh brew, but I also want to store them. How do I get this done and still get some fizz (carbonation) without making it alcoholic? Please help.
Hi John. To my knowledge you won’t be able to make the kefir to store for later consumption. Once you get the desired taste get it in the refrigerator and you’ve got up to five days before it’s going to get more sour than I can enjoy! 🤢
@@TammyHackman Oh dear! Does that mean that the commercial ones are inferior? I just got a few beer bottles thinking I could bottle them and use them to entertain friends. (Thanks for taking the time to reply)
@@thinkcat01 That’s a great question! I sometimes add to my plants, or use as a conditioning rinse on my hair! I’ve also read that the liquid can be used to make stocks or soak beans or rice in- but I’ve not tried that yet. ☺️
@@johnolaoluwa on occasion I do buy kombucha or kefir when I’m out. In which case, I look for a smaller local brand that I know about. I say do some more research and see what the process is to bottle and store. You’ve purchased the bottles already! Let me know how it goes. 😀
The process can leave a film on top. If it’s been 24 hrs, have a taste and see if it’s lost some of the sweetness and has a smell of fermentation. It may be ready! You can let it develop a stronger taste as you get used to it.
I was on holidays for 5 weeks. I had put my grains in the fridge with a lot of sugar in the water, to keep them fed. But now they don't seem to do anything anymore. The water does go more tangy, but there are no bubbles forming and also no grains that flowed to the top (this was the sign I waited for, to know they where ready) are they dead? Can I revive them? They look the same as before my holidays... and before the holidays they where very happy and multiplying like crazy. Really hopr they're still alive :s
I know what you mean! My grains have also not been the same for quite some time. They are still making a decent kefir, but not plump anymore or dancing around during the process as they once did. I miss that satisfaction! My plan is to reach out to the fermenting community and get a new batch to try out. (On Facebook) Let me know how it goes!
Hi there. Not sure I’m understanding but- To make the 2nd ferment: simply strain out the kefir grains, pour into a flip top bottle to seal, and add fruit/aromatics of your choice.
@@ibrahimalhassan1354 👍 correct! Let me know how it goes! & Depending on the room temperature - it may take just a couple hours to get a good taste and some fizz. If you leave 2nd ferment longer… don’t forget to ‘burp’ the bottle (open flip top slightly to let out excess gas).
@@ibrahimalhassan1354 you can make the 1st ferment with coconut water and then there’s no need to add sugar! I tried it a long while ago and didn’t enjoy it as much. I should try it again!
@mwznooz7566 I would say no, not slimy I have made it for years. I don't think I have ever had that happen. I would recommend rinsing the grains in clean unchlorinated water and then putting in fresh milk again in a clean jar. Kefir should be like a drinkable yogurt, depending on the type of milk used. The heavier the cream the thicker it will be. As you can make sour cream with heavy cream. You can also use half and half for a thicker kefir. I always opt for organic, and it shouldn't be ultra pasteurized just pasteurized if you are not able to get raw. I have used ultra pasteurized, and it will work, but it should just be temporary as your grains will suffer from it long term as the whatever life in the milk that the kefirs needs is completely dead through the ultra process. Hope this helps. ; )
I haven’t had an explosion 💥 (knock on wood) after a few years of fermenting at home. Here is a helpful article from Cultures for Health that may help you feel more relaxed about getting it right: culturesforhealth.com/blogs/learn/water-kefir-why-water-kefir-soda-explode
Hi there! Yes, you sure can! It's not something I do, but they do make their way into my water bottle sometimes. There are suggestions online on how you can use them if you do want to eat them.
My water kefir started smelling like vomit is there a way to fix this? How? Grains are fine still big but they produce vomit smelling water kefir. Standard recipe 1l water 50g sugar 50g water kefir crystals 2-5g molasses
Oh dear! I would omit the molasses - only put a drop occasionally if your grains seem to need something extra. Next thought is that the kefir get a smell when I leave them out too long in the fermenting stage on the counter. I would start tasting sooner. Question for you: do your extra grains that are stored in the refrigerator also smelly? They definitely should not be as they are kept in a more dormant state in there. If so you can rinse them and put a change of sugar water for storage about once a week. *If you know someone you can get grains from, throw yours out and start fresh. --Hope this helps you!
Has anyone's kefir ever grown a solid Kombucha-scoby-like layer on top of the water? Mine just did after forgetting it in the shelf for a good long while 😨
Haha, nope! That's a first that I've heard. I hope you had some reserve grains in the fridge to start a new batch going. It's easy to forget to keep checking on ferments though! I need to have it right out in view and/or set timers and reminders on my phone to keep track of things.
Yes, I have water kefir grains, and they seem more finicky than either milk kefir or kombucha, which those are so easy for me. Yes a scoby has grown consistently with my water grains. I figure it is because of all the other types of ferments I do that this has happened because as I understand it can cross contaminate just by cultures in the air. I haven't had any problems with it and I think it's kinda cool to get a scoby that isn't feed with caffiene. So, Idk if this helps but I don't think there is an issue with it. @@TammyHackman
@@teddibear6033 That’s pretty wild! It makes sense considering how you grow a sourdough starter from scratch on the counter. It picks up what’s in the air and builds from there. Thanks for letting us know! That’s pretty cool!
I just started with water kefir, I thought I was doing everything correctly but can anyone tell my why when I bottle my kefir to try and get it to carbonate… it stays flat?
Ok, let’s see if we can figure it out! It’s on the 2nd ferment that you can get a nice amount of fizz. Add your choice of flavouring, seal the bottle with a flip top, and keep on the counter. Within a couple to several hours you should have some good results. Just keep checking to release pressure to avoid an explosion
Hopefully you kept trying? It often takes 10-15 cycles for grains to produce really fizzy drinks. I also suggest making sure your headspace (how much air is in the swing bottle) is 1" or less from the top.
I'm having the same problem. I've bought fresh grains from two different sellers on Amazon. They won't ferment at all! I'll see a random bubble occasionally, but the water after first and second ferment is still as sweet as when I started. I made WK successfully for a couple years in the past and never had any issues. But I absolutely cannot get it to work for me now. It's discouraging, because I love water kefir soda.
@@ozarkmarauder1859 I’ve not started with store bought grains before. But I am told it just takes longer to get them active. I wouldn’t move on to a 2nd ferment (removing the grains) until I see something happening with a desired taste on the 1st ferment.
@@ozarkmarauder1859 How many cycles are you running your dehydrated grains through before tossing them? I got my first set of grains through Masontops. The Rapadura sugar it comes with (a version of Raw Cane sugar from Brazil) and used a full 1/4 cup of it for the first "refresh". I used molasses, just a spoon tip, in the first 5 "ferments". I started March 11th, run a 2 day fermentation, and this most recent batch finally is creating nice micro bubble fizz. After the Rapadura sugar I used normal white table sugar for a few ferments, changed to light brown sugar; I have used lemon between molasses and baking soda. I just made sure to very their "diet" as much as I could. In other words, it took nearly 20 days, 10 "First Fermentation Cycles" to get any sort of actual Carbonation from my Second Fermentations. The best "Grain Boost" I had was swapping the molasses with Baking Soda for 3 fermentation cycles; that's when the bubbles really started going. I am not sure if this is the case for all types of dehydrated grains, but this is definitely the way I have had success. The last thing I have seen people do when "revitalizing" grains is swapping the water and sugar every day for 5-10 days. No matter what, keep at it, unless your grains are brown mush, powder that runs through your colander/strainer, or have no "density" to them, that means their dead. Could be bad batches of grains, could be very old grains, or simply the conditions they've been put in (Heavily chemical treated water or the like.).
I don't know if anyone can answer this: Can you feed water Kerfir on the Original Energy drink Lucozade? Lucozade is full of sugar and it is a carbonated clear fizzy drink. I was recently given a box of Lucozade and I don't want to drink it because each bottle contains 17 grams of sugar.
Well that's an interesting idea... I know you can make water kefir using coconut water! (a natural product with no additives) I'd suggest keeping it as pure & healthy as possible.☺️
@@TammyHackman I've just started brewing up some Kombucha, I'm just trying to figure out the best place to keep it in my house? I could not get hold of any kefir grains, so for now I'm going to try and experiment with Kombucha.
@@Mangomesh Kombucha is a whole other experience! I have a tough time with the look of the scoby and haven’t gotten into it. But I like to drink it. Just don’t tuck it away where you will forget about it! Haha. Ideally somewhere not cool or drafty & where you can keep an eye on it . We have a local commercial brand that makes the best flavours: passionfruit turmeric; lime basil 🌿… they sound like strange combinations- but so delicious!
Oh, sorry. It’s what I was taught years ago. I’ve not run any tests. I will look into it for sure and can make disclaimer on the video once I reach a conclusion. Thanks for the heads up.
thanks for the video! The metal issue was before 1913 when stainless steel was invented. Chinese medicine knew thousands of years ago that metal affected herbs and it was a "rule" never to use metal. Oxidation is not an issue with stainless steel. Perhaps there is a metaphysical reason I am not aware of but I've been using metal with Kefir water with no problems.
hi! thanks for the insight behind using metal! I did learn that if you’re sure it’s stainless steel then it’s no problem.
@@TammyHackman thank you so much i need to reawake my little guys. i also like milf kefirs ones too.
Thanks Tammy - great concise tips for me there. I nurture my grains but never thought of switching sugar types for improved health of them. Thank you xxx
Thank you for those tips! I moved from Kentucky to Hawaii and it has done a number on my kefir grains. Still working out how long I need to ferment here ( no air conditioning). Very helpful info.
Try a tasting after 4-6 hrs. Hopefully you'll get the hang of it!
I moved from Kentucky to Hawaii, and it has really done a number on my kefir grains. I’ve been adding some sorghum (similar to molasses) and it has helped perk them up. No air conditioning here, so still figuring out my fermenting time. Thanks for the tips!! I will switch up the sugar too.
I’m impressed to hear that you have undergone a such a big transition and still you are focused on maintaining your kefir!! 🙌 I hope my tips do help! Thanks for your comment. 😍
I was remembering your comment & wanted to see if you managed to get your grains going again? I’ve had to do lots of adjustments with my sugar & timing to get my grains happy over the winter months here in HK. In the end I did switch them out with grains from a friend. But I’m still fermenting and hope you are too!
Hi Tammy,
That’s so nice you thought of me and my kefir grains. They never really got back to doing what they used to. I could tell they were fermenting, but it took forever and it never got much better no matter what I did. I actually moved back to the mainland last week, and once I get settled I am going to find some new grains. I have air conditioning here (Florida) so that should make it easier too. I really miss my kefir!! I’m glad to hear you are doing well with your grains! Thanks again for reaching out!
Wow. That’s a big move. I have been in Kentucky. The weather is very different in Hawaii from Kentucky.
What are your thoughts about the water to use in fermentation? I am concerned about chlorination
@@raelenegarrison2474 that’s a good question. For your kefir, use the best quality of drinking water that you have, bought or through your taps with a filter.
Very nice Tammy, thanks a lot.
My grains reproduce well and ferment just fine but they are always small like rice, is that ok?
About the nutrients, have somebody ever tried sugar cain juice (pure) ?
Loved your video, loved watching you explain the whole process, your a real beauty !!
Thanks for that. It’s not a very complicated process- and yet there are a few tweaks that need to be done with seasonal temperature changes, etc.
Hi Tammy hope your doing good ? , I’ve been doing my water kefir in the last 4 ferments the batch has been bubbling and not looking healthy maybe it’s even creating a type of mold I don’t understand what I’m doing wrong, I’ve been fermenting for a full 48 hours with brown sugar and coconut sugar I’ve been tying with palm sugar for a change but it’s not getting better ! I don’t know if I should even drink it or throwing the grains and starting all over !
Another thing I want to a add is that the grains are no longer clear and health looking they darkened maybe because the sugars are dark brown is that a possible? Do the grains absorb the Colors and get stained ?
Can I send you a picture on how the the fermenting looks like and you can tell me if it’s ok or not before I consume
@@pinpeter you’re correct, the grains change color with the sugars being used. Quite normal.
Hi, in just found you channel , I’m trying to find out why my kefir grains a producing some kind of transparent scoby on the top. Maybe you can help me figure this out. Thanks for you info.
@@didib3695 hi there! Let’s see… Have you changed the type of sugar? I did recently and had this happen too, but I also used a cloth tea bag to cover the top and thought that could be a factor?! After a cpl batches it stopped. I will do a little research and get back to you if I find anything out.
@@TammyHackman right now I’m using brown sugar, using a coffee filter, and filtered water I thought it was going to be different but still doing it. Before I used white sugar and molasses. I’ll do my research too. Thank you
@@didib3695 My latest sugar is coconut sugar. Grains are doing their happy dance again! Good luck and let me know how it goes!
Any tips for getting rid of Kahm yeast? Ive had these grains for years and really would like to keep them but lately my batches have been development Kahm
Hi Shawn. Well that’s a new one for me! I haven’t heard anyone in my circles ever mention Kahm yeast. Here’s an article I just found that was enlightening: fermentools.com/what-is-kahm-yeast-is-it-safe/
Hi, what about mushy grains? How to fix that! I’m using spring water, 16-18 temp, organic cane sugar, 1 fig , lemon slice and ginger in 1st ferment
I had the most fabulous grains when I made this video! They probably were my inspiration for making it! Since then (after a trip away) they shrank in size and no longer are reproducing enough to give away the extras! But they do still make good kefir. Eventually I’ll swap them out.
It sounds like you are pampering them with all the good stuff… in my experience, and my fermenter friends’ as well, sometimes they just do go kaput!
I do wish you luck!
If not, reach out to your fermenting community and try to get a new starter batch!
Update on my grains: I switched to yet another dark sugar and they are coming back! Looking a little plumper and getting some floaters. What did you end up doing with yours?
Hey, I just thought I'd ask, does the finished process of water kefir supposed to taste sweet or tart? I do kombucha & milk kefir so I kind of wanted to know what kind of taste I'm supposed to notice. Thanks for your video.
Water kefir is on the sweet side compared to kombucha and milk kefir. But you can ferment til it’s more sour then do a 2nd ferment to sweeten it up to taste. For ages I drank it after 1st ferment, but now I’m enjoying it with ginger and fruits added! 😋
How to preserve water kefir grains. Aftermaking kifer for sometime there are mNy kefir grains What can be done with them
Can the kefir grain be eaten
Sounds like the process is going well for you! Yes can can eat them- but I don’t enjoy. You can add them to smoothies, give to pets/animals, or add to your compost to enrich the process. I’m never heard anything about freezing them and reviving- but you could experiment with that. Hope that helps! I’m visiting family and making my kefir here and sharing out grains to those interested!
Hi Tammy I am new at water kefir.
I wonder if you have heard of a sugar called khandari sugar? I believe it is an unrefined brown sugar ? I wondered if I could use it in kefir?
Thank you!
I have not heard of this one! But from your description it sounds good to me.
@@TammyHackman thank you for getting back to me.
So I have had a really strange thing. Initially my water kefir made super fizzy second ferment, then it stopped being fizzy at all, I was doing the second ferment with lemon juice and some chopped ginger. I couldn't work out why it wasn't fizzy, I thought maybe my kitchen was too cold - it's about 17 degrees, so I have moved it all to my boiler room which is low 20s. Still didn't change after 2 cycles but tastes like it's fermenting, then I thought maybe it's the lemon so this time I have put raspberries and a little bit of homemade elderflower cordial. Just went to burp the bottles after a day and one exploded all over my PJs! So was it the ingredients for the second ferment... Most likely. This last cycle I have put brown sugar and plain tap water instead of my normal boiled water and golden caster sugar so we will see what that does. I do like the taste of lemon and ginger though, maybe i can just put less in.
Oh my goodness! I haven’t had a bottle explode (knock on wood 😅) I too have found that the grains can be temperamental and need a little coaxing back from time to time. It’s so good to introduce friends to the process as well so you can swap grains when needed!
Question for you, just to understand better: when you’re doing your 2nd ferment, you’ve strained out your grains prior, correct?
I’ve never added lemon juice, but I’m thinking you could do your 2nd ferment with the only the ginger - then after it’s fizzy add in a squeeze of lemon?
Appreciate your commenting! I’m going to add some 🍋 and see what happens.
Just doing the second ferment with ginger is a good idea. Yes straining out the grains first. I was putting quite alot of lemon juice in, quarter of a cup per 500ml. Thankfully I had my hand on the lid when I opened it otherwise the room would have been covered!
Hi Tammy I enjoyed the video!! Every time I place the kefir grains in fresh raw cane sugar water they dissolve little by little until their gone. Any suggestions on why this happens would be helpful
Hello. May I just confirm that you mean that you are putting the grains into a solution of the raw sugar and water? If yes, then I question the grains and suggest sourcing them elsewhere.
Feel free to send more details and myself or the community can try to help if we can!
@@TammyHackman yes i am following the instructions. I think you are right i need to source them elsewhere thank you for help!
@@kittiesinthecity9333 good luck! Let me know how it goes! I am currently doing my 2nd ferment with passionfruit -so yummy! And my grains are super plump and happy after many months of ‘doing their thing’ but tiny & not multiplying. If I lived near you I could share some!
Hi Tammy, a friend gave me about 4 Tablespoons of active water kefir grains. I went home & added 4 cups of distilled water with 4 Tablespoons of the same sugar my friend has been feeding hers. Then added all the kefir grains. Now it has been about 4 1/2 days & there is no activity, no bubbles & the water is still crystal clear. I know the temperature in my house runs about 72-74 °F most the time, but will that prevent the fermenting process? My friend's house is a bit warmer, but I don't know what I'm doing wrong. Do you think I should put it in a proofing box to keep it at a warmer temperature? I'd appreciate your advice, because my husband & myself want to make this work. Do make milk kefir all the time and have o problems at all.
So, please help, thanks Rebecca
Hi there. I’m happy to hear you are giving water kefir a go. I’m surprised to hear that you’re having a challenging time of it, esp since you are successfully making milk kefir! Yes the room temp does make a difference and worth experimenting with. Just keep tasting as you go. Also I would suggest using the same ratios you mentioned above for sugar and water - BUT reduce the amount of grains. This way your mix gets fed better for the process. Good luck and keep me posted!
@@TammyHackman
Hey Tammy,
It's Rebecca again. I moved my jar that I ferment my water kefir to a cabinet which is above my oven. I think the fact that it is in an enclosed space keeps it a little warmer. So, I think it's going to work better. I never thought of putting less grains in, but I will give it a try at the next feeding.
But I did a 2nd ferment with a ginger/lemon simple syrup & after 2 days it was very fizzy. So, I will take your advice at my next feeding & keep you posted. Thanks for your help,
Rebecca
Thank you for your videos. I’ve just started making Kefir water. My second batch after rehydrating them, took on a smell like vomit. What did I do wrong. Oh by the way. I was also making sourdough stater in the same proofing box. Thank you Bruce L.
Hi Bruce. Oh my! Since you said you do sourdough as well, you should know what smells like a good ferment & what doesn't..🤢 I wouldn't use the same container. Try using a clean glass jar for your kefir And it's not uncommon to do a few ferments (throwing out the product) until your grains are active. Keep an eye on your ferment and taste it periodically. Its ok to start drinking a slightly sweeter ferment and build up to a more 'pungeant' fermented drink. Let me know how it goes. & Sorry I didn't respond sooner!
@@TammyHackman
Hi Tammy. They were in different containers, but in the same proofing box. Would you know what that vomit smell was? Well I’m soaking them in plain water in the fridge to try and start them over in a couple of weeks. I have since bought some Florida Sun grains and started then Friday. It smell good but there is a bubbly foam on top with a few grains is this normal, and is it yeast?
Thank you
Bruce
By the way thank you for your response.
Bruce
@@LunchMonitor the bubbles are fine. Good luck with the new grains.
Hello, thank you for your videos! They are very informative and I like them. I have a suggestion for a video for you to consider. I make water kefir to heal my gut, I am trying to let my water kefir ferment until there is zero sugar. As you know sugar feeds the bad bacteria. I am wondering how to be able to test when there is close to zero sugar in it. I have a refractor, but that doesn't really test sugar content it tests for dissolved solids. Any suggestions you have would make a great video!
Thank you
Patrick
Thank you for your kind words! Well off hand I do not know, but let me see if I can find out some reliable information for you.I admire your efforts!
I am trying to dehydrate some of my water kefir grains. They have a strong (kefir or yeasty I guess) smell, but look fine. Is the smell normal. They are on the 4th day and starting to get yellow, but still sort of gummy.
Hi! Maybe I can help. What do you mean they’re on the 4th day?
My water kefir is so yeasty… It stinks! 24 hours and the water is still sweet, 48 hours and it’s raunchy, undrinkable. A thorough rinse of the grains before a week of refrigeration in sugar water helped at first. After reviving them at room temperature with fresh sugar water for about 24 hours, they made the next batch of sugar water in to their best kefir yet. But after giving them a third batch of sugar water it was back to stinky business for these badass grains. I’m tempted to try anaerobic fermentation!
oh nooo. That does sound disappointing & annoying! We have recently seen our grains at home regress and so I changed the sugar and that made the difference. Also change in outside temp makes a difference. What are you placing on top your jar while fermenting?
My Kefir is very cloudy it has not done that way before. Am I doing something wrong?
Hi Lynette! Well, the grains can be moody! I go by taste. I’ll admit I have, more than once, needed to toss my grains out and ask fellow fermenters for more to get going again. It’s ok to rinse them and start again -but they may need a little time to get active. Let me know how it goes!
How to know whether kefir grain is not dead ?
How to know whether first ferment is complete?
Thank you for the video
This is something you learn as you go. Taste the sugar water when you begin and then taste from time to time. Don’t go by the smell- it can be deceiving. When it loses the sweet taste and starts to become sour, and still pleasant to your palette it’s done. I sometimes go more sour than other times depending on what I am in the mood for. Also if I do a 2nd ferment then i let it go less sweet 1st ferment.
Also, same goes for whether they are ‘dead’ I go by taste and what is happening on the surface of the water. Sometimes they are more active or less depending on temperature of the room and types of sugar I’m using.
Hi,
My kefir has white, kind of stringy, clumps of floaties on the top. Is this normal? They start on the second fermentation.
Hello! For the 2nd ferment, strain out the kefir grains before adding your flavouring of choice. And when it comes to foam or odd behaviours of the kefir I tend to go by taste and not totally looks/smell.
Hi! I strained the grains before the second fermentation. Added the keffir water and some fruit juice and this stringy things appeared. Any idea? Thank you so much :)
Thanks for this wonderful video.
I am trying to beer bottle my water kefir, but I seem not to be able to stop the liquid from turning into vinegar, losing the taste of a fresh brew, but I also want to store them. How do I get this done and still get some fizz (carbonation) without making it alcoholic? Please help.
Hi John. To my knowledge you won’t be able to make the kefir to store for later consumption. Once you get the desired taste get it in the refrigerator and you’ve got up to five days before it’s going to get more sour than I can enjoy! 🤢
@@TammyHackman Oh dear!
Does that mean that the commercial ones are inferior? I just got a few beer bottles thinking I could bottle them and use them to entertain friends.
(Thanks for taking the time to reply)
@@TammyHackman Should i throw away my kefir water that has turned bitter?
@@thinkcat01 That’s a great question! I sometimes add to my plants, or use as a conditioning rinse on my hair! I’ve also read that the liquid can be used to make stocks or soak beans or rice in- but I’ve not tried that yet. ☺️
@@johnolaoluwa on occasion I do buy kombucha or kefir when I’m out. In which case, I look for a smaller local brand that I know about. I say do some more research and see what the process is to bottle and store. You’ve purchased the bottles already! Let me know how it goes. 😀
I'm 24 hours into my first water kefir brewing experience. Is there supposed to be a faint light film on the top of the water?
The process can leave a film on top. If it’s been 24 hrs, have a taste and see if it’s lost some of the sweetness and has a smell of fermentation. It may be ready! You can let it develop a stronger taste as you get used to it.
А как Вы думаете, обязателен ли свет во время созревания кефира ? Можно ли готовить кефир в темноте ?
Si Debe ser en la oscuridad
@@Panndiitano, makes no difference
The weather has warmed and I’ve found a new dark natural sugar they like. Finally reproducing again!
I was on holidays for 5 weeks. I had put my grains in the fridge with a lot of sugar in the water, to keep them fed. But now they don't seem to do anything anymore. The water does go more tangy, but there are no bubbles forming and also no grains that flowed to the top (this was the sign I waited for, to know they where ready) are they dead? Can I revive them? They look the same as before my holidays... and before the holidays they where very happy and multiplying like crazy. Really hopr they're still alive :s
I know what you mean! My grains have also not been the same for quite some time. They are still making a decent kefir, but not plump anymore or dancing around during the process as they once did. I miss that satisfaction! My plan is to reach out to the fermenting community and get a new batch to try out. (On Facebook) Let me know how it goes!
@@TammyHackman they also don't make any bubbles anymore, so my second fermentation stays flat :( maybe it's time to get some fresh grains....
Hello tammy, thanks a lot for this video.. can i add 750ml water + 50gr sugar in 250ml 1st ferment to make a 2nd ferment?
Hi there. Not sure I’m understanding but- To make the 2nd ferment: simply strain out the kefir grains, pour into a flip top bottle to seal, and add fruit/aromatics of your choice.
@@TammyHackman ohh i see, so there is no need to add more water + sugar to make the 2nd ferment, right?
@@ibrahimalhassan1354 👍 correct! Let me know how it goes! & Depending on the room temperature - it may take just a couple hours to get a good taste and some fizz. If you leave 2nd ferment longer… don’t forget to ‘burp’ the bottle (open flip top slightly to let out excess gas).
@@TammyHackman noted it.
have you ever make 2nd ferment with coconut water?
@@ibrahimalhassan1354 you can make the 1st ferment with coconut water and then there’s no need to add sugar! I tried it a long while ago and didn’t enjoy it as much. I should try it again!
is milk kefir supposed to taste slimy when you drink it?
I’m open to anyone else answering this one! I don’t make milk kefir, but I have had it before and I don’t think it should be slimy.
@mwznooz7566
I would say no, not slimy I have made it for years. I don't think I have ever had that happen. I would recommend rinsing the grains in clean unchlorinated water and then putting in fresh milk again in a clean jar. Kefir should be like a drinkable yogurt, depending on the type of milk used. The heavier the cream the thicker it will be. As you can make sour cream with heavy cream. You can also use half and half for a thicker kefir. I always opt for organic, and it shouldn't be ultra pasteurized just pasteurized if you are not able to get raw. I have used ultra pasteurized, and it will work, but it should just be temporary as your grains will suffer from it long term as the whatever life in the milk that the kefirs needs is completely dead through the ultra process. Hope this helps. ; )
I am too lazy to constantly burp. Is there a bottle I can use to just set it and forget it? Pls help! I just like the bubblies with low low sugar.
I haven’t had an explosion 💥 (knock on wood) after a few years of fermenting at home. Here is a helpful article from Cultures for Health that may help you feel more relaxed about getting it right: culturesforhealth.com/blogs/learn/water-kefir-why-water-kefir-soda-explode
@@TammyHackman thank you
Hi. Can we eat extra kefir grains?
Hi there! Yes, you sure can! It's not something I do, but they do make their way into my water bottle sometimes. There are suggestions online on how you can use them if you do want to eat them.
@@TammyHackman thanks 😊
i like kefir
My water kefir started smelling like vomit is there a way to fix this? How?
Grains are fine still big but they produce vomit smelling water kefir.
Standard recipe
1l water
50g sugar
50g water kefir crystals
2-5g molasses
Oh dear! I would omit the molasses - only put a drop occasionally if your grains seem to need something extra. Next thought is that the kefir get a smell when I leave them out too long in the fermenting stage on the counter. I would start tasting sooner. Question for you: do your extra grains that are stored in the refrigerator also smelly? They definitely should not be as they are kept in a more dormant state in there. If so you can rinse them and put a change of sugar water for storage about once a week. *If you know someone you can get grains from, throw yours out and start fresh. --Hope this helps you!
@@TammyHackman extra grains are not smelly
so there is no saving them.. :(
Oki thanks
Has anyone's kefir ever grown a solid Kombucha-scoby-like layer on top of the water? Mine just did after forgetting it in the shelf for a good long while 😨
Haha, nope! That's a first that I've heard. I hope you had some reserve grains in the fridge to start a new batch going. It's easy to forget to keep checking on ferments though! I need to have it right out in view and/or set timers and reminders on my phone to keep track of things.
@@TammyHackman Haha! That's so true 😄 I'll see if I can get the back up started 🙂
Yes, I have water kefir grains, and they seem more finicky than either milk kefir or kombucha, which those are so easy for me. Yes a scoby has grown consistently with my water grains. I figure it is because of all the other types of ferments I do that this has happened because as I understand it can cross contaminate just by cultures in the air. I haven't had any problems with it and I think it's kinda cool to get a scoby that isn't feed with caffiene. So, Idk if this helps but I don't think there is an issue with it. @@TammyHackman
@@teddibear6033 That’s pretty wild! It makes sense considering how you grow a sourdough starter from scratch on the counter. It picks up what’s in the air and builds from there. Thanks for letting us know! That’s pretty cool!
I just started with water kefir, I thought I was doing everything correctly but can anyone tell my why when I bottle my kefir to try and get it to carbonate… it stays flat?
Ok, let’s see if we can figure it out! It’s on the 2nd ferment that you can get a nice amount of fizz. Add your choice of flavouring, seal the bottle with a flip top, and keep on the counter. Within a couple to several hours you should have some good results. Just keep checking to release pressure to avoid an explosion
Hopefully you kept trying? It often takes 10-15 cycles for grains to produce really fizzy drinks. I also suggest making sure your headspace (how much air is in the swing bottle) is 1" or less from the top.
I'm having the same problem. I've bought fresh grains from two different sellers on Amazon. They won't ferment at all! I'll see a random bubble occasionally, but the water after first and second ferment is still as sweet as when I started. I made WK successfully for a couple years in the past and never had any issues. But I absolutely cannot get it to work for me now. It's discouraging, because I love water kefir soda.
@@ozarkmarauder1859 I’ve not started with store bought grains before. But I am told it just takes longer to get them active. I wouldn’t move on to a 2nd ferment (removing the grains) until I see something happening with a desired taste on the 1st ferment.
@@ozarkmarauder1859 How many cycles are you running your dehydrated grains through before tossing them? I got my first set of grains through Masontops. The Rapadura sugar it comes with (a version of Raw Cane sugar from Brazil) and used a full 1/4 cup of it for the first "refresh". I used molasses, just a spoon tip, in the first 5 "ferments". I started March 11th, run a 2 day fermentation, and this most recent batch finally is creating nice micro bubble fizz. After the Rapadura sugar I used normal white table sugar for a few ferments, changed to light brown sugar; I have used lemon between molasses and baking soda. I just made sure to very their "diet" as much as I could.
In other words, it took nearly 20 days, 10 "First Fermentation Cycles" to get any sort of actual Carbonation from my Second Fermentations.
The best "Grain Boost" I had was swapping the molasses with Baking Soda for 3 fermentation cycles; that's when the bubbles really started going.
I am not sure if this is the case for all types of dehydrated grains, but this is definitely the way I have had success. The last thing I have seen people do when "revitalizing" grains is swapping the water and sugar every day for 5-10 days.
No matter what, keep at it, unless your grains are brown mush, powder that runs through your colander/strainer, or have no "density" to them, that means their dead. Could be bad batches of grains, could be very old grains, or simply the conditions they've been put in (Heavily chemical treated water or the like.).
I don't know if anyone can answer this: Can you feed water Kerfir on the Original Energy drink Lucozade? Lucozade is full of sugar and it is a carbonated clear fizzy drink. I was recently given a box of Lucozade and I don't want to drink it because each bottle contains 17 grams of sugar.
Well that's an interesting idea... I know you can make water kefir using coconut water! (a natural product with no additives) I'd suggest keeping it as pure & healthy as possible.☺️
but I appreciate that you are trying to use up something you already have on hand.
@@TammyHackman I've just started brewing up some Kombucha, I'm just trying to figure out the best place to keep it in my house? I could not get hold of any kefir grains, so for now I'm going to try and experiment with Kombucha.
@@Mangomesh Kombucha is a whole other experience! I have a tough time with the look of the scoby and haven’t gotten into it. But I like to drink it.
Just don’t tuck it away where you will forget about it! Haha. Ideally somewhere not cool or drafty & where you can keep an eye on it .
We have a local commercial brand that makes the best flavours: passionfruit turmeric; lime basil 🌿… they sound like strange combinations- but so delicious!
@@TammyHackman I must admit home made Kombucha is very good, it has given me a tremendous energy boost. Got another batch brewing up right now.
You can use metal 100% no problem, stop spreading this BS...
Oh, sorry. It’s what I was taught years ago. I’ve not run any tests. I will look into it for sure and can make disclaimer on the video once I reach a conclusion. Thanks for the heads up.
She didn't say metal, she said stainless steel, and it doesn't affect the grains. However, aluminum and other metals would.
lol relax ! Not that big of a deal .