I am trying to get a low percent of alcohol in my water kefir to < 1.2% and preferably around 1%. My process consists of two stages, 48h aerobic fermentation and 24h anaerobic. I use 3 Tbsps grains, 3 tbsps sugar and 4 cups water. I'm not really sure how to measure ABV or how to assess the amount of sugar I'm using for a target ABV.
1. Is there a rule of thumb to be followed in fermentation, something like: X amount of sugar, usually gives Y amount of alcohol when fermented by kefir grains?
2. Also, is there a way to still have carbonation but keep the alcohol percentage down?
3. What range of precision hydrometer should I be using for such low percentage of alcohol (1-2%)?
1. Is there a rule of thumb to be followed in fermentation, something like: X amount of sugar, usually gives Y amount of alcohol when fermented by kefir grains?
2. Also, is there a way to still have carbonation but keep the alcohol percentage down?
3. What range of precision hydrometer should I be using for such low percentage of alcohol (1-2%)?
