Dear Adrian,
I do not have much experience with grape juice kefir, but make it with sugary
water,
lemon pieces, and some dried fige. It keeps well over two weeks in the fridge. I
gave
some grains of kefir d'aqua to a neighbor did not have time to make use of it.
So I
asked her to give the grains back to me. She had kept them in water with a
little
sugar in the fridge for about 2-3 weeks - and low and behold, the grains did
fine.
Maybe it's the grape juice. I tried kefir d'uva just yesterday, pressed out my
own
(rather sour) grapes and will se how it comes out.
Good luck, Adrian.
Eva
Adrian D. Shaw wrote:
>
> Hi Eva,
>
> I went away for 3 weeks and left my Kefir d'uva in the fridge. It died, both
> jars (actually it stank awful and had a mold growing on it). However, the
> milk kefir was fine. I guess the milk feeds the grains better than the grape
> juice!
>
> I'm interested in the honey idea; I make mead (honey + water, and wine yeast)
> and cyser (honey + apple juice, and wine yeast), so this could be great!
>
> Adrian
>
> > Hi Richard,
> > I make kefir d'aqua now for several months. I do not have kefir that makes
dairy
> > products.
> > Once I was away for two weeks, and I put the one- liter- bottles with the
> > regular mixture (water, lemon pieces, figs, sugar) into the refrigirator,
hoping
> > they would survive. Actually, to feed them well, I increased the amount of
> > sugar. When I came back, I had a pleasant surprise: The mixtures tasted
almost
> > like sparkling wine. -
> > I never tried honey.
> > Richard, tell me more about your experience with kefir d'aqua, please.
> > Thank you, Eva Turner
> >
> > Acudoc wrote:
> >
> > > Has anyone made kefir d'agua with honey instead of sugar. Would this end
up
> > > like a sparkling mead?
> > > Thanks,
>
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