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According to Dom's kefir site water kefir gets to a max of about 2% alcohol. I just got some grains last week and they are producing a beverage that is DEFINITELY far in excess of 2%. I get a buzz off about 4 oz of the stuff and it totally tastes boozy. I cut the amount of grains I was using in half, so I'm now using less than 3 oz of grains to make about a litre of kefir, and it's STILL super-boozy. What's going on? Is this just the way it is?<br><br>
It's not necessarily bad - it's really tasty, and I like it - but it's not something to be chugged, and even though I give my DD tastes, she's certainly not getting anything more than that. I was hoping for something more like soda, less like hard cider (I did the last batch with unfiltered apple juice). I don't add any sugar, just juice, and let it sit for less than 24 hours.
 

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I have the same concerns. Mine tastes very alcoholic. My kids love it but I'm afraid they're gonna need to go to KA (Kefir Anonymous) soon. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">
 

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Yeah, my apple kefir gets that way quickly and gives me a buzz for a few minutes if I drink it quickly. I started keeping a portion of the juice out and diluting the kefir with it half and half when I pour a glass - even if it is only 3% alcohol, if I'm feeling it, it's too much for my comfort while pg.
 

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I was just thinking that about mine as well. I'm definitely going to have to cut back on the time because mine is just like a hard apple cider as well.
 

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I get a little bit of a buzz too, but I alwasy wondered if it was from something else besides alcohol...mine doesnt *taste* all that alcoholic. And the buzz doesn't last long either,nor does it make me sleepy afterwards ( like beer or hard cider would often do).....<br><br>
Tanya
 

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I belong to the Yahoo Kefir group and you could join to search their archives. From the few posts that I read, from those who are using juice and kefir water grains, there is always that alcohol taste. Some people have cut the juice in half but still find a very high alcohol flavor. I'm sure if you can't find an answer in the archives for recipes, someone would be willing to share what works for them.
 

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Have you guys tried just using sugar water and putting slices of apple in it? It would make sense that the juice would ferment quicker though.
 

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I've managed to brew a minimally alcoholic drink with juice, but I don't use 100% juice. From what I understand, the alcohol content will vary depending on the type and amount of sugar as well as the temperature and brew time. In my experimentations, the sweeter the brew, the more alcoholic it is, and the fructose in fruit juice has a higher tendency to be alcoholic.<br><br>
My method for creating a fruity soda without the high alcohol content is to start with water kefir made with sucanat or rapadura. I add to this about 1/3 in volume a flavorful juice, such as guava or pomegranate juice. If the juice is high in sugar, I dilute it with a bit of water.<br><br>
You can also brew a minimally alcoholic drink with juice with 100% juice, but you have to dilute it way down and use less grains. This seems to work for all juices except apple and grape, which tend to turn alcoholic regardless. I think there's something about apple and grape juices which attract natural yeasts that turn it alcoholic. I know that pure unfiltered apple cider will naturally contain a certain amount of alcohol and that if left alone, it will naturally ferment.
 
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