Hello Linda,
There really is no need trio chop up dates or other dried fruits intended for
making water kefir.
It may even be best leaving the fruits whole, not only for the obvious reason
[easy separation and retrieval of], but due to the slow release of sugars, the
brew will ferment differently than when adding chopped dry fruits. The former
will in ways, replicate how certain microbes synthesize disaccharide, making
them available to monosaccharide utilizing yeasts and microbes... i'd say.
Using the pouch method for traditional water kefir grains need more attention.
Most water kefir grains grow reasonably fast, so the need to remove some grains
from the pouch, if the pouch is small, needs to be performed on a regular basis.
Although one has the option to use a very large pouch, which will reduce the
task of removing the grains on less regular intervals.
Traditional water kefir grains will remain at the bottom of the jar throughout
the whole brewing process. In fact milk-based grains switched to a water media
will do so after many months [although the latter grains will not propagate as
do trad-water kefir grains].
Bewell,
Dom
Linda Pugh wrote:
> How do I know when it's ready? I re-activated my de-hydrated water kefir
> grains last night.
>
> Woe is me. I was so keen to get going on my water kefir, that I added
> CHOPPED dates, and paid no heed to Dom's warning about putting the grains in
> a little baggie to make separation easier. Now I have the difficult task
> of separating grains from soggy date bits!!!!!!
>
> After 24 hours, I scooped out most of the date bits that were floating on
> the top, taking advantage of the fact that the kefir grains were resting on
> the bottom of the jar. Will they continue to lurk on the bottom, or will
> they rise up and chastise me for polluting their world with a haze of date
> fragments?
>
> Linda and the K9's
>
> ---
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