Join Date: Jul 2004
Location: Colorado Mountains
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"Water-kefir may also be cultured with milk-kefir grains, by transferring the grails to a sugar solution.
When doing so, the initial first three or so batches may take 3-5 days to ferment the new water and juice-based media [this is known as a Lag phase].
Within 7 to 14 days one should find that the grain's microflora have adapted to the new media. From then on, the microflora should be able to complete the fermentation within 48 hours.
This is because the microflora of milk-based kefir grains needs some time to adapt to the new type of medium [sugar/water]. So one should expect this to occur, so it is recommendable to brew with patience when deciding to transfer milk kefir-grains to a new medium such as any recipe for preparing water-kefir explained below."
Here is his [edited]recipe for Grape Juice Kefir using Milk Grains:
"To culture Kefir d'uva use 1 part grape juice to 1 part water as a general base.
Fill the jar 2/3 add the kefir grains then fit a tight lid on the jar and ferment for 24 to 48 hours at room temperature.
Strain the Kefir d'uva.
When brewing Kefir d'uva, one may use bottled grape juice only as long as the juice is 100% pure juice, without any added preservatives.
Although using juice from freshly squeezed grapes has an advantage not just due to freshness but on a microbial level by providing friendly bacteria and yeast, which are part of the native microflora of fresh organically grown fruits. This microflora is evident as a white film found on the surface of grape skins."
So after your initial 'lag' phase, you should be brewing about every 48 hours.