I'm glad I found this thread. I've been following it for awhile now. I'm one who used honey with my water kefir grains. And I believe the person who sent them to me used honey, too. I only did it twice with honey, so I'm trying to revive the grains using the method described by Heather. I have a few larger grains now (most of them are still very small), and the kefir is a lot less alcoholic now, so maybe the grains are reviving??? I realize that some of you are *trying* for alcohol (try using honey as the sweetener for the kefir, that worked for me
), but we avoid alcohol in this house, so we're relieved that this kefir now tastes like something we can drink.
But, how do I know if the grains are revived? How do I know if their mix of probiotics is back to what it's supposed to be? And the last batch of kefir was still sweet after 72 hrs. Is this normal? For that batch, I used 6 Tbs. sugar for 1 quart of water. This latest batch, I used 4 Tbs sugar, and we're not quite to 48 hrs., but last time I checked, it was still pretty sweet. Since I haven't been exposed to kefir before, I don't really know what to expect. I only have my earlier (honey) batches to compare with.
I really want this to work. We've got gut issues here, and from everything I've read, this will be a good thing. If I can get it working right, that is.