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Old 01-15-2011, 08:17 PM   #1
Solar
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Mar 2010
Seattle
Posts: 10


Alright been brewing Kombucha for a while. It's great stuff. Decided to get into water fefir aka Japanese water crystals aka tibicos aka tibi.

My first batch was to just rehydrate the grains and get them awake again. I used ginger, raisins, lemon in spring water with sugar.

I have to say after the 3-4 day wake up wait, the drink is very refreshing. Loaded with probiotics.

I will be making a ginger root beer using these crystals soon as well as a coconut kefir drink. There's really a ton of things you can add to water kefir while it does it's stuff (unlike kombucha where I add stuff AFTER the scoby is out of the container).

Anyway, if anyone is lookin to increase their probiotic consumption and wants to use different fruits to make a good flavored drink they should check this out. The grains reproduce so after you get a little you can reproduce them like Kombucha.

Here are some of the strains known in water kefir:

Lactobacillus brevis, Lactobacillus casei rhamnosus , Lactobacillus alactosus, Lactobacillus casei casei, Lactobacillus pseudoplantarum, Lactobacillus plantarum, Streptococcus lactis, Streptococcus cremeris, Leuconostoc mesenteroide, Saccharomyces florentinus, Saccharomyces pretoriensis, Kloeckera apiculata, Candida lambica, Candida valida and possibly others. Lactobacillus brevis has been identified as the species responsible for the production of the polysaccharide matrix that forms the grains


 
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Old 06-09-2011, 07:55 PM   #2
mccann51
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Feb 2011
Somewhere, CA
Posts: 227
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Interesting. Never heard of water kefir (only the dairy kind) before, I'll have to check it out.

 
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Old 04-26-2012, 06:12 AM   #3
kleinishere
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Apr 2012
Los Angeles, CA
Posts: 15


Would agree. For those who enjoy kombucha, water kefir (aka its many other names) is a refreshing sometimes soda-like drink that leaves one with a similar impression of healthiness (real or not) after drinking.

Tried to buy some water kefir starter myself but ended up getting kefir grains instead (big difference - these need a milk base as opposed to water and are a different beast entirely).

 
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Old 05-03-2012, 02:49 AM   #4
zheol
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Apr 2012
lodi, ca
Posts: 48


kefir is kefir you can use the grains in water or milk but when going from milk to water you need to run a few batches to clean the grains then your good to go

 
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Old 05-03-2012, 03:22 PM   #5
mors
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Oct 2009
Berkley, Michigan
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not really. Milk kefir grains won't grown in water. Water kefir grains will.

 
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Old 05-03-2012, 05:24 PM   #6
zheol
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Apr 2012
lodi, ca
Posts: 48


http://www.yourkefirsource.com/water-kefir/water-kefir

its been done many times by many people

 
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Old 05-03-2012, 06:09 PM   #7
mors
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Oct 2009
Berkley, Michigan
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I didn't say the bacteria and yeast wouldn't work in the water. Just that the Kefir itself will not GROW. The flavors will also be different (as they are different bacteria and yeast). That's different not bad ;-)

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Old 06-20-2012, 01:16 PM   #8
endlesssummer
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Jun 2012
Dakar, Senegal
Posts: 20
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Water kefir grains eat sugar in a simple syrup you add to the water. Milk kefir eats lactose. They are sold as different products and, in my live and raw foods cookbooks at least, are considered different species.

But I digress. My water kefir grains rehydrated well and are nicely plump and multiplying, but after 48 hours in the sugar water the water is cloudy and very, very sweet. Like, too sweet for my taste to drink. Anyone know what's going wrong?

 
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Old 06-29-2012, 05:21 AM   #9
ChessRockwell
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Jan 2012
Canton, ME
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I used water kefir grains in consecutive batches for about 6 months, and they seemed to work great but never actually grew, it was just the same amount of grains every time, definitely nothing extra to spare. Not sure what I was doing wrong... After the 6 months they started to develop a nasty off flavor, and got tossed. Anyone got more info on these or why this might have happened?

 
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Old 09-13-2012, 03:45 AM   #10
virtualpaul
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Jun 2012
boisbriand, Quebec
Posts: 15
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Quote:
Originally Posted by ChessRockwell View Post
I used water kefir grains in consecutive batches for about 6 months, and they seemed to work great but never actually grew, it was just the same amount of grains every time, definitely nothing extra to spare. Not sure what I was doing wrong... After the 6 months they started to develop a nasty off flavor, and got tossed. Anyone got more info on these or why this might have happened?
I've had two pots of kefir grains for over a year. The only thing happening to mine if I forget them in the fridge for too long is that the content becomes almost like vinegar. This is normal from what I read so I just toss away the liquid and refill with fresh water and sugar.

 
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