Originally Posted by mountain mom
Do you think its dangerous for Dd to have the grape kefir? She is three, at most its got about 1% alcohol, is that correct?
Now that I have grape going, can I do a batch of, lets say blueberry juice, then orange etc, in between grape batches? I wonder if I can create a 'juice' kefir in the kitchen, not just grape? How does Apple work?
I found organic white grape juice by Santa Cruz, didn't check the ingredients mind you.
MMMmmmmmm white grape kefir on new years....mmmmm
Heather...did you post your instructions for the ginger ale in the thread?
For the amount of time you are fermenting the grape, I think it's fine for Dc to have some. It' will have actually less than 1%, and even less than advertised 'alcohol free' drinks! They actually have some alcohol in them!
You can use any juice, and switch them around. The grains might absorb some different colors, but they will be fine.
Now let me make this point, so there is no confusion:
I am using real WATER KEFIR GRAINS
, for my gingerale, NOT
Milk based, Converted to Juice, Kefir Grains. You could use the converted Milk Kefir Grains, but the Dom suggests adding 1 Tbs Barley Malt to help the grains along since they are not in milk.... /shrug
I really didn't like the flavor as much with the Barley Malt, and would be tempted to leave it out, and see if it still ferments. Just don't use your ONLY batch of grains, incase they don't work without the Barley Malt. Now, on his website, he only mentions the Barley Malt in a few recipes, and NOT in the juice ferments. SO maybe the grapes give it what it needs too.
I got the Water Kefir Grains from a lady in the Nederlands and they are really hard to get. Milk Kefir Grains are practically a 'dime a dozen' to find, compared to an actual, 'Water Kefir Grain'. They are different. They are hard and compact and more translucent. They thrive in the juice or sugar sweetened, flavored waters with no need for maltose sugars. They will not work in milk. They also DO make the drink slightly more alcoholic, but not to the point where you are going to feel 'tipsy' or anything. It's just a mild amount.
So I can give you the recipe, but you might not get the same results with your converted milk grains, as with a water kefir grain.Gingerale Kefir d' Aqua
~2 quarts filtered water
~6 pieces of dehydrated, unsulfured
ginger pieces *health food store bulk bin*
1 chunk of fresh ginger, peeled and sliced in half (the size of a peanut)
1 dry, unsulfured
1/2 cup sugar (makes it sweet, you could use less)
Put in a glass container with a lid, that is big enough to not go beyond 2/3 of it's capacity. Place a tight lid on, and let sit for 48 hours. I then strain it, and refrigerate it in glass bottles with stoppered lids. If you want more 'fizz' you can use this like a base, and pour in some plain, sparkling water when you go to drink it.
Hope that is helpful. I just wanted to be clear about it, JIC it didnt' work with the converted grains. I need to try it again with some converted grains and taste test it. Sorry, I haven't tried that yet. I made the basic 'Kefir D' Aqua' recipe and I think it was the Barley Malt that threw off the flavor to me.