When making water kefir we were always told that high mineral (ie well water) was way better than distilled, RO, etc. That the kefir grains thrived on the minerals in the water.
Now I see people brewing KT and say to use distilled or RO?
Is this a division among KT brewers or is RO/distilled better than higher mineral water like well water and why?
from personal experience my WK thrived on the well water, not so much on RO. The grains multiplied at least 2x faster.
Now I see people brewing KT and say to use distilled or RO?
Is this a division among KT brewers or is RO/distilled better than higher mineral water like well water and why?
from personal experience my WK thrived on the well water, not so much on RO. The grains multiplied at least 2x faster.