Water kefir "film"

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

sinergy

Member
Joined
Nov 13, 2021
Messages
6
Reaction score
0
Hi,
I have a jug where I usually brew my water kefir (with the kefir organisms + water and sugar, that is :) ). I left this jug for a while alone and it has developed a whitish thin film on the surface, 1 mm thick more or less, and I wonder what that is.
Is it edible or is it better to discard it?
It looks very similar to the kombutcha "thing" when in its first stages or when it develops a new layer....(so I wonder if I could use it to make kombucha...)
 

hottpeper13

Well-Known Member
Joined
Jan 14, 2013
Messages
1,282
Reaction score
474
Location
Mequon
I don't know about kefir but my booch is around pH 2.85-3.0 and tasty. If your pH is high it might not be safe. I would measure the pH before first.
 
OP
S

sinergy

Member
Joined
Nov 13, 2021
Messages
6
Reaction score
0
I don't know about kefir but my booch is around pH 2.85-3.0 and tasty. If your pH is high it might not be safe. I would measure the pH before first.
Are you referring at that not having drank it for sometime, and left it alone, its pH might have become too alkaline? ...meaning that alkaline drinks could be harmful? (of course it depends on how much alkaline ... our tap water is quite alkaline between pH 7 and pH 8, by the way)
The booch you are referring to is for Kombutcha right?
 
Top