Hi there, this is my first message to this kefir community.. Dominic sent me
some kefir awhile ago and I've been making water kefir with lemon juice, fruit,
honey and rice malt. My bowels have been thanking me for the kefir input by
working much better than before- I was having some absorbtion problems. So
hurray for kefir! Recently the kefir grains seem to be producing much more
alcohol, I measured at over 4%, enough to make me tipsy. I guess it's partly
because they are beginning to multiply. I cut the fermentation time in half and
it seems much better. Also I get twice as much kefir! A pretty good deal. Any
thoughts about making a wine or beer out of kefir?
To anyone who hasn't been to Dominic's ever-expanding web page, check out his
songs (nice work!) Symbiosis.. Bye Kefir People
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