Hi Dom,
> I find that when you change your sugar source to honey, that the
> first few batches take longer to ferment (by about 1 day). But
> the end result is much like a "sparkling mead", with over tones
> of water kefir's unusual, but pleasant "after taste" ( I can't
> put my finger on that after taste, but maybe from esters formed
> due to acetic/other acid and acetoins?)
The reason for this is known to mead makers - apparently honey has something
in it which inhibits the fermentation of yeast. It is quite often difficult
to get a mead fermenting, and the same would apply to kefir with honey.
Once going, however, it is usually OK.
Adrian
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