Hi Hank
Sound like you're having fun (rubbing me hands)
Hank & Mary Mosher wrote:
> Hello Dom,
>
> I just bottled two 12 oz botles of Apple Juice Kefir de'aqua.......I put
> some grains to the juice on August 27th, and just removed them tonight on
> the August 31st......4 days fermenting......
> I put the brew inthe two long neck beer bottles after steralizing them
> and the caps.....
>
> I did not prime the bottles with any additional dextrose, as the brew seems
> to kick up enough gas without it.....
Yes I bet it does.
> Am I able to bottle the water kefir? In Glass? Concerned with
> explosion....any problem?
Well, this is the tricky part. I usually let the first
fermentation settle right down and them add the water-kefir mix
to primed bottles. This way you have more control over the
secondary fermentation, because you have a good idea on how much
energy source you're providing the yeast's by the amount of
sugar you add in the priming step. But hey, i would say that the
way you're doing it, can make a very nice beverage. The trick it
to get it just right. Use a cork, this way if the pressure does
become too great, then the cork may well just pop instead of any
possible bottle exploding. It would take a few weeks for the
latter to happen though (depending on how much fuel is left for
the yeast's to convert into Co2)
I would try making many bottles (say a min. of 6), then open one
up every few days just to see how much pressure is being
produced (protptype it). This way you can note what you do all
the way through, until you come up with just the right recipe.
You see I am not a kefir beer coniseur. I bo by my nose more
than anything. I never follow any recipe but what's at hand in
my head at the particular time. In the past I have made duds but
to tell you the truth, I've made more successful kefir beer than
duds, so. I seem to get better as I go. Next time I will write
down the procedure etc. then post it (if you get it right, could
you post te recipe?)
> How long can one leave it to age?
If all is well I have aged it for 2 weeks as the earliest.
> Does it need to be refrigerated while it is aging,or canthis be done at room
> temperature?
I would think that you could in fact age kefir beer in the
fridge. (Because of the yeast's character and activity at low
temp.).
Try doing both. But remember that you may need to leave it
longer. Hey you could be incurring an extra safely device/system
here... hahaha!
> Talkabout effervecance....WOW!!!!!
>
> Hank
Come'on, pour some down that modem you greedy persons
you...hahaha! (the way technology is going, I think that one day
you could you know)
Endless blessings of peace, joy and respect :)
--Dominic N Anfiteatro (dna)--
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