Quick water kefir question

[Sayward]

Can I 'rest' my grains in the fridge the way I do with my scoby? The instructions that came with them seem to imply I should be brewing continuously, but they don't explicitly say one way or the other. I'd prefer to brew bigger batches less often.

Also, I can use water kefir grains to make coconut kefir, correct?

Also, how sweet is it supposed to be? I try to eat sugar free but the instructions call for 1/4 cup sugar in a quart of water, and after the instructed 48-hour brew time it's still very sweet. Can I use less sugar? Brew longer?

Okay maybe not so quick after all. But thanks!

[pixiepunk]

yep, you can definitely rest the grains in the fridge. i have done that many times. sometimes the first batch (or two, depending on how long they've rested) doesn't come out right, but then they wake back up and are great. i've done that with both my dairy and water kefir grains.

not sure about the coconut milk kefir, i know you can do that with dairy kefir grains.

i think you can definitely play around with ratios of sugar, and how long you brew. also once your grains multiply they will eat more, so that effects it too. as will the temperature in the room (warmer room will brew faster). i think the 1/4 cup is just a guideline.

as for brewing larger batches less frequently... if you put up, say, a gallon instead of a quart, it will take longer to brew with the same amount of grains. i usually do a half-gallon at a time and let it brew for 2-3 days using about 1/2 cup of sugar (i eyeball it though so it's not exact).

HTH!!

[Sayward]

Originally Posted by pixiepunk

yep, you can definitely rest the grains in the fridge. i have done that many times. sometimes the first batch (or two, depending on how long they've rested) doesn't come out right, but then they wake back up and are great. i've done that with both my dairy and water kefir grains.

not sure about the coconut milk kefir, i know you can do that with dairy kefir grains.

i think you can definitely play around with ratios of sugar, and how long you brew. also once your grains multiply they will eat more, so that effects it too. as will the temperature in the room (warmer room will brew faster). i think the 1/4 cup is just a guideline.

as for brewing larger batches less frequently... if you put up, say, a gallon instead of a quart, it will take longer to brew with the same amount of grains. i usually do a half-gallon at a time and let it brew for 2-3 days using about 1/2 cup of sugar (i eyeball it though so it's not exact).

HTH!!

That helps a lot, thank you!

[elizawill]

yep, you can put them in the fridge. i have left mine in there for over a week or more. my kefir just never dies and grows and grows and grows. yes, you can play around with the sugar ratio. i usually use a 1/4 cup and by 24 hours i have to change it, or it will be too fermented. it's never too sweet. as the grains grow, you'll just need to adjust the ratio (at least that's what i do.