Sanders, your experience is very interesting, using the Kefir
grains/yeasts to get an appreciable concentration of alc in a short
time. I did note that you use 2kg K grains per 5 liter. I am using
100g per slightly less than 1/2 gal for my milk - by comparison that
is quite allot (~10x). I just started a few weeks ago with a little
over 100g, and now have a little over 200g, and have split those into
various tasks.
--- In Kefir_making@yahoogroups.com, Sander Zwegers <s.zwegers@h...>
wrote:
>
> > I didn't think kefir yeasts were capable of surviving such high
alcohol
> > concentrations...and I also was under the impression that a 2:1
> > water:honey
> > ratio would take alot longer than a few weeks to ferment,
especially when
> > trying to achieve alc content that high.
> > What d ya think?
>
> I have found that the kefir yeasts in their free state (outside the
> grains) have a alcohol tolerance of about 14% ABV. With the grains I've
> been able to ferment to 18%.
How do you get the K yeasts in thier free state? And what does that
look like? i.e. how do you know what you have?
> If I start with a must with a starting gravity between 1.100 and 1.110
> (which I usually do) primairy takes around 8 days. The 18% brew took
> twice that time.
>
> Hope this helps,
>
> Sander
>
And you must have a Kefir Grain factory to use that many at a time.
since as in wine making you loose the K grains/yeasts in the Kefir
Mead process, don't you? They die and settle out - or do you rack
before they do die off?
How does this Kefir based Mead usually taste?
radishes,
Wave
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