Water kefir help!

[emmaegbert]

I've never posted over in here before but just started trying to make my own yogurt and water kefir.

WK was going great for a few weeks, and then all of the sudden, EW. Its all slimy. Like that okra snot? I left it for 48 hours rather than the 36ish I was doing. I dumped that batch. Rinsed the grains. Changed the cloth sack I was using to hold them (natural cotton cheesecloth). Gave them a few days in a container of slightly sweetened sugar water. Rinsed again. Tried to make WK, same thing.

Now honestly they are just sitting on my counter.

What the heck?

Also... what do to w. WK grains if you want a break from making the WK.

THANKS.

[jul511riv]

I've got the same problem and I'm ready to just quit it all. I haven't gotten any answers either. Have you?

[chaoticzenmom]

are you using egg-shell or lime in your water? I've read that too much "Oceanic coral, limestone or eggshell" may cause slimy water kefir. Also, I've read that you shouldn't use water that is filtered through carbon, but I don't know why that is. Also, if you're using distilled water, that may be the problem. Go for simple filtered water or tap water left out overnight to dechlorinate.

[WuWei]

It is about impossible to kill kefir grains. Have you been adding sugar and lemon to the grains? Did you use non-chlorinated water??!!?

I would start from scratch. Rinse the grains in just water. Let them soak for part of a day in the refrigerator, in just water. Then rinse again.

Here is my recipe.
Use a quart jar (or so) fill 2/3 with non-chlorinated water. This is critical. I use mineral water sometimes.

Add 1/2 organic lemon (or peeled regular lemon). I squeeze out some of the juice into the water. Add the lemon to the water.

Add 1/3-1/2 cup sugar.

Add 2-3 dried dates.

Add kefir grains.

(Optional, add 1 tablespoon unsulfured molasses for the minerals. This will turn the grains a bit darker. But, no worries.)

Store at room temperature for 48 hours in a cool, dark place.

Strain and drink.


Hope that helps.


Here are a couple other recipe/instructions.
http://www.weim.net/homeovet/Docs/water%20kefir.pdf (has photos)
http://www.culturesforhealth.com/doc...structions.pdf
http://www.frot.co.nz/nature/WaterKefir.pdf


Pat

[Tigeresse]

The recipe I've used calls for baking soda. Does anyone know what that does? Mine has been making nice water kefir, but the reproduction of the grains seems to have slowed. Wondering why that would be.

[WuWei]

Originally Posted by Tigeresse

The recipe I've used calls for baking soda. Does anyone know what that does? Mine has been making nice water kefir, but the reproduction of the grains seems to have slowed. Wondering why that would be.

Totally don't think baking soda is healthy for kefir. But, I'd love to see a reference for this practice. My understanding is that the kefir microbials thrive in an acid medium.


Pat

[Tigeresse]

Originally Posted by WuWei

Totally don't think baking soda is healthy for kefir. But, I'd love to see a reference for this practice. My understanding is that the kefir microbials thrive in an acid medium.


Pat

It was the recipe I got from the person who gave me the grains. She also referred to this: http://users.sa.chariot.net.au/~dna/...#Kefir-d-acqua
Recipe #2.

[Tigeresse]

Actually it looks like both recipes have baking soda....

[jul511riv]

WuWei,

You are amazing. As soon as I switched from my "mineral water" to regular tap water that had been boiled, all was well.

Guess that "mineral water" had plenty of cholorine in it.

Thank you!!!!!

[WuWei]

Originally Posted by Tigeresse

Actually it looks like both recipes have baking soda....

Well, this has been my research project for the day!! I've spent a good two, maybe three hours trying to discern why the baking soda is on Dom's recipe and nowhere else, besides his Kefir_making sites.

Best I can discern, the smidgen of baking soda adds beneficial minerals (carbon and sodium) for the grains to reproduce. I've never used it and my water kefir grains reproduce great. It could also make the kefir more fizzy due to the chemical reaction with the lemon (acid).

I do know that different microbials thrive in under different ph conditions.

Fascinating but confusing! Especially since yours are not reproducing well. Are you adding molasses?


Pat

[Tigeresse]

Wow you have been busy!!! I have used molasses a few times, I use sucanat more often. I have not used lemon or dates/figs or anything like that. I will try your recipe as soon as I have all the ingredients (have to wait for my co-op order next week).

I do think the reproduction slowed after one time I was brewing and left them a bit too long.....maybe.

I was wondering what is the best way to store extra grains? I keep them in the fridge with extra sugar water and rotate them for brewing. Is it possible they have gone dormant being stored too long?

[WuWei]

Originally Posted by Tigeresse

I was wondering what is the best way to store extra grains? I keep them in the fridge with extra sugar water and rotate them for brewing. Is it possible they have gone dormant being stored too long?

I just use the same recipe regardless of quantity of grains. I'm lazy and I have plenty of grain growth. I use all the grains I have in every batch, and give extra water kefir grains away to anyone who comes in my house.


ETA: I just read that if one uses "too much" molasses (over 1 tablespoon?), the reproduction will decrease.


Pat