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#61 of 177 Old 05-27-2006, 03:17 PM
 
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Does the kefir powder give good results (more similar to water grains) or do you really need water grains for good juice kefirs?
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#62 of 177 Old 05-27-2006, 06:23 PM
 
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Just did a black cherry ferment. I tasted it last night and it was still somewhat sweet after 24 hrs so I let it go another 12 hrs and the sweetness was gone and it was very fizzy. It's a somewhat amazing process to me. Right now I've got an apple ferment going to which I'll add fresh ginger juice.
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#63 of 177 Old 05-27-2006, 06:35 PM
 
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I'm still testing the sugar limits. I've got a peach batch that has been in process since Tuesday. It will probably be my first reasonably alcoholic batch but won't be all that strong. I have another batch of pomegranate that's a day behind the peach -- left over juice that I froze in December. It is developing a great flavor.

I think after I've experimented a bit with fruit, I'll start to add cinnamon and ginger root to some in addition.

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#64 of 177 Old 05-27-2006, 08:20 PM
 
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Quote:
Originally Posted by caedmyn
Does the kefir powder give good results (more similar to water grains) or do you really need water grains for good juice kefirs?
Other than using the powdered mixes in milk to make regular kefir, I've yet to experiment with the powdered mix in a juice or sugar water and juice solution. I've heard it makes a 'pop-like' drink. I'll have to get around to trying it, as I already have a box of the powdered mix on hand.

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#65 of 177 Old 05-28-2006, 09:33 PM
 
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Quote:
Originally Posted by caedmyn
Does the kefir powder give good results (more similar to water grains) or do you really need water grains for good juice kefirs?
Seems to be pretty identical to me, a little less fizzy maybe but then again I'm using different covers with the grains...
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#66 of 177 Old 05-31-2006, 09:04 PM
 
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Is there a minimum amount of sugar needed for a good batch? I know xenabyte recommended 6 Tbsp per quart, and the EFLF recipe is 1/4 c. per quart...if I am going to use honey instead of sugar (with the kefir powder) can I use 1/2 as much like I normally do when subbing honey for sugar or do I need the full amount?
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#67 of 177 Old 06-01-2006, 01:27 AM
 
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The apple ginger ferment turned out quite well tho I could have let it go longer as it was still somewhat sweet. I'm thinking of making a rosehip soda. The process involves an inital 48 hrs with kefir grains and then two weeks bottled on the counter. It's supposed to be a pretty rose color when done and loaded with vitamin C.
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#68 of 177 Old 06-01-2006, 01:38 AM
 
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Originally Posted by carnelian
The apple ginger ferment turned out quite well tho I could have let it go longer as it was still somewhat sweet. I'm thinking of making a rosehip soda. The process involves an inital 48 hrs with kefir grains and then two weeks bottled on the counter. It's supposed to be a pretty rose color when done and loaded with vitamin C.
Wow, sounds cool. Where do you get the rosehips?

All of mine are coming out sweeter than I care for even with about a week of brew time (1 day with grains, the rest with some juice added). I'm thinking about trying more like two days with grains.

Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.

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#69 of 177 Old 06-01-2006, 01:41 AM
 
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carnelian -- are the recipes from Full Moon Feast?

Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.

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#70 of 177 Old 06-01-2006, 08:15 PM
 
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Yep, she's got some really great ones in there. One of them is an herbal lemon verbena soda loaded up with lots of healing herbs. Rosehips you can easily buy at the HFS.
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#71 of 177 Old 06-01-2006, 09:13 PM
 
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Originally Posted by Gale Force
Wow, sounds cool. Where do you get the rosehips?

All of mine are coming out sweeter than I care for even with about a week of brew time (1 day with grains, the rest with some juice added). I'm thinking about trying more like two days with grains.
Add more grains. Mine have been growing like crazy and I've been too lazy to take some out. Man o man, it's like vinegar in a day now!!!
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#72 of 177 Old 06-01-2006, 09:16 PM
 
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Quote:
Originally Posted by caedmyn
Is there a minimum amount of sugar needed for a good batch? I know xenabyte recommended 6 Tbsp per quart, and the EFLF recipe is 1/4 c. per quart...if I am going to use honey instead of sugar (with the kefir powder) can I use 1/2 as much like I normally do when subbing honey for sugar or do I need the full amount?
I would use full amount of honey. Honey doesn't have double the calories of regular sugar does it? So I assume the same amount for the buggies to eat?
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#73 of 177 Old 06-01-2006, 10:08 PM
 
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Question about using the powder--I'm thinking that it would be best to culture plain sugar water first, pull off a volume for the next batch & then add flavorings & culture a bit more. My thought is to not have lime-mint-ginger-orange-whatever kefir by the last batch. Any advice on timing?

Thanks!
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#74 of 177 Old 06-02-2006, 01:37 PM
 
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Originally Posted by JaneS
I would use full amount of honey. Honey doesn't have double the calories of regular sugar does it? So I assume the same amount for the buggies to eat?

No but honey has more grams of sugar per Tbsp (18 grams as opposed to 12 grams for sugar I believe).

Actually I think it's a moot point now for me as I can't find powder locally and by the time I buy powder online and pay for shipping, I might as well buy grains off eBay--only a few bucks more.
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#75 of 177 Old 06-04-2006, 04:44 PM
 
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Originally Posted by JaneS
Add more grains. Mine have been growing like crazy and I've been too lazy to take some out. Man o man, it's like vinegar in a day now!!!
Well, apparently all we needed was for the kitchen to warm up. It took 10 days to make one good batch and the last one took five days.

I've determined that with double the sugar you can get something approaching "hooch." It's not very high in its alcoholic content, but definitely is a good wine replacement.

Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.

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#76 of 177 Old 06-04-2006, 04:45 PM
 
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Quote:
Originally Posted by carnelian
Yep, she's got some really great ones in there. One of them is an herbal lemon verbena soda loaded up with lots of healing herbs. Rosehips you can easily buy at the HFS.
I've been intending to buy the book and this is probably reason enough. Sounds good!

Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.

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#77 of 177 Old 06-04-2006, 05:56 PM
 
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Okay, so I let my first batch of water kefir ferment for 48+ hours and it is still really, really sweet. I can taste that it "made" kefir, but it's really sweet. And I follwed Heather's directions exactly. (Thanks for the grains, Heather!)

So, now my water kefir is in the fridge and I am brewing a new batch. Can I take the first batch out of the fridge and add fruit juice and then leave out to make some sort of fruity, wine-like hooch? Or is it just going to be sweet, sweet, sweet ... and have I waited too long to add the juice now that I've refridgerated it?

And which powder are you all using? I was using the Body Ecology powder, and it made fantastic milk kefir and coconut kefir, but I never thought to use it to make water kefir. Hmmmm ... it certainly was a lot easier. I really want to make the grains work, though, as they are sustainable, kwim?
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#78 of 177 Old 06-04-2006, 05:56 PM
 
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I've been intending to buy the book and this is probably reason enough. Sounds good!
I just bought a copy of this book. I am fascinated! Can't wait to really dig into it.
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#79 of 177 Old 06-04-2006, 06:09 PM
 
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Boadicea -- take that batch out of the fridge, add juice, and let it sit until it reaches the sweetness level you desire. I let some of mine sit for 10 days. Be sure to sample it at least once a day if only for the amusement value.

Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.

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#80 of 177 Old 06-04-2006, 06:11 PM
 
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Originally Posted by Boadicea
I was using the Body Ecology powder, and it made fantastic milk kefir and coconut kefir, but I never thought to use it to make water kefir. Hmmmm ... it certainly was a lot easier. I really want to make the grains work, though, as they are sustainable, kwim?
Do you find that straining the grains is a lot harder or is it just the fact that you have to keep them going?

Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.

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#81 of 177 Old 06-04-2006, 06:16 PM
 
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Oh man, I just went to buy Full Moon Feast but I can't use paypal right now. Our car was broken into Tuesday night and the checkbook was in there. The checkbook was found, but we started a new account anyway and so the paypal is not funded yet. But if this is the biggest impact on me personally, it ain't bad.

Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.

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#82 of 177 Old 06-04-2006, 06:30 PM
 
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Originally Posted by Gale Force
Do you find that straining the grains is a lot harder or is it just the fact that you have to keep them going?
It's not harder to strain the grains, it's just that I'm not so worried about doing everything "just right" to keep them alive and flourishing. KWIM? And there is no guess work, really, with the powder. The kefir turns out perfectly every time, as long as you don't let it ferment for too long. Plus, I would shake it up really well when I first started the kefir, and then maybe one more time, and I wouldn't have to worry about it again until it was ready to go in the fridge. Just less hassle, and lately, I feel like pretty much everything about trying to eat in this manner is a hassle. (Especially as I have no "community" here IRL ... no one to can things with, no one to talk natural gardening with, no one who is the least bit interested in whole foods or cares at all about poisoning their bodies with HFCS and PHVO and the like. I'm feeling pretty sorry for myself these days -- just ignore me.)

Sorry to hear about your car/checkbook, though glad you recovered it! Where were you going to order the book using PayPal?
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#83 of 177 Old 06-04-2006, 06:33 PM
 
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Boadicea,

Don't worry one more minute about your grains or stirring/shaking the concoction. Everything will be fine. People have done horrible things to grains and they have survived. They are very resilient.

Some days the only adults I talk to are you guys. But my mom lives with us and that helps a lot.

Amanda


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Originally Posted by Boadicea
Sorry to hear about your car/checkbook, though glad you recovered it! Where were you going to order the book using PayPal?
She has her own website and takes paypal orders.

Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.

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#84 of 177 Old 06-04-2006, 10:25 PM
 
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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.

Christie

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#85 of 177 Old 06-04-2006, 10:32 PM
 
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Christie,

It's hard to say about the actual probiotic environment. It's possible it's changed a bit and hard to know if for the better or worse.

I just started with this and the batches from the first two weeks were very sweet for many days. I'm just starting my third week and things are picking up. The weather is getting warmer now which helps.

I would say that the grains are OK if you start getting some fizz and if they start growing. I would think within a week of brewing everyday that you should start to see a noticable change in the amount that you have and their size. If this happens, I would just keep brewing.

Amanda

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#86 of 177 Old 06-04-2006, 10:46 PM
 
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Amanda,

You brought up something else I've noticed. There's not much fizz anymore. And some grains (esp. the bigger ones) used to float to the top, and I only have one or two at the top now. I guess I'll just keep on brewing and see what happens. And I've asked Heather to add me her list (which I understand is long), just in case. Hopefully things will improve. Our kitchen is pretty warm, I think (about 75 degrees or more during the day, dropping to about 69 or 70 at night). It will get a little warmer, but not a lot, since we're in the mountains. Thanks for helping!

Christie

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#87 of 177 Old 06-04-2006, 11:03 PM
 
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Christie,

Give them one more week.

Amanda

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#88 of 177 Old 06-04-2006, 11:49 PM
 
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Originally Posted by Gale Force

I would say that the grains are OK if you start getting some fizz and if they start growing. I would think within a week of brewing everyday that you should start to see a noticable change in the amount that you have and their size.

Amanda
Gale Force, my understanding of water/juice grains was that they would continue to ferment things but would not grow any bigger. What's the scoop?
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#89 of 177 Old 06-04-2006, 11:58 PM
 
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Originally Posted by carnelian
Gale Force, my understanding of water/juice grains was that they would continue to ferment things but would not grow any bigger. What's the scoop?
Do you mean milk grains that you convert to use for juice drinks? In that case, they don't grow.

If they are the water kefir strain of grains, then they do grow. Unless you've tormented them, then they may not grow.

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#90 of 177 Old 06-05-2006, 02:25 AM
 
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Christie,

Give them one more week.

Amanda
I can do that. I can give them more than that if need be. It's not like I have any others. And I feel so bad that I gave them the wrong thing. It's funny (and not what I expected), but knowing that they're living things weighs on me. I guess it's the mama in me.

Christie

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