[shepdawgz]

Sorry if this seems like a dumb question, but how can I make sure that, when I make kefir, it won't have alcohol in it? Is it a timing issue? I have tried to read the plethora of info but am still unsure about this.

Thanks!
Jamie

 

[quietserena]

The younger it is the less alcohol it has. I do not consume it for religious reasons so what I've done is this: if it smells like alcohol, pitch it. The only way this has happened is if I've forgotten a jar and let it ferment for a loooooooooong time though.

Kombucha on the other hand always smells like alcohol to me so I've never actually had it. Even tried to grow my own scoby to see if it'd help, it didn't.

 

[shepdawgz]

Thanks for the input, Serena. I really want the benefits but without the possibility of alcohol. I'll be sure to give it the sniff test!

Jamie