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Discussion Starter · #1 ·
I made mead last week. This is how I made it: I dissolved about 1/4 cup of honey in 3-1/2 cups of water. I let it get to room temperature and added it to kefir grains. I let that sit for 7 days.

Now, when I went to bottle it, it was rather syrupy.

What gives?
 
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