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Discussion Starter · #1 ·
<p>suggestions? I'm using 1/3 cup sugar in a quart mason jar...</p>
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<p>I've used both brown sugar and organic sugar and nothing is making it palatable to me.  I pulled it out after 2 days of fermentation and it still was too sweet... its on day 3 now and still sweet. </p>
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<p>I plan to flavor it with dry fruit when its out, but its just too icky sweet to me.</p>
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Discussion Starter · #2 ·
<p>anyone? bueller?</p>
 

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<p>You can reduce the amount of sugar you are using.  I normally recommend 1/4 cup per quart which is plenty to keep the kefir grains happy and thriving but not so much that you end up with excess sugar afterward.</p>
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<p>Hopefully that helps :)</p>
 

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Discussion Starter · #4 ·
<p>thanks! :)</p>
 

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<p>you can also let the batch ferment longer. Here is what I do in winter:</p>
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<p>I use 1/3 cup sugar per quart jar and let ferment 3 full days</p>
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<p>then I harvest (strain each quart jar into 3 tall jelly jars, leaving some room at top</p>
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<p>put a small amount of pure juice, still leaving a little room at top for the carbonic acid</p>
<p>-if sweetened add nothing else, if unsweetened add a little more sugar</p>
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<p>let this ferment for an additional 3 days, you can go longer if if it isn't sour enough for you yet, but just watch for explosions when opening!</p>
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<p>**you could also just do the secondary fermentation without adding the juice and get the kefir a bit more sour</p>
 
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