Guest guest Posted April 28, 2008 Report Share Posted April 28, 2008 Some years ago I had water kefir grains and got completely attached to my water kefir at lunch time. As I recall, at that time, I put the grains into sweetened well water and left them for 24-72 hours, depending on the room temperature, on the countertop. When the activity died down, I strained the grains out, added some sliced ginger or other fruit to the kefir water, capped it, let it again countertop for a few hours (warm day) to a couple of days (cold in the winter here), then it was about right to drink; if I didn't drink it at that stage would put it to cellar (winter) or fridge (summer, cooler) for keeping. Then the house burned down, no more kefir of any sort. Now I have a new set of grains and they are behaving differently. I set them up as before, and I can see them 'working' for a few hours, then all activity stops. Doesn't seem to make much difference whether they are warm or cool, nor whether they have a pint or 2 quarts of water (sweetener proportional). At that point the liquid is still clear and tastes like sweetened water. If I leave them be, even to several days, there seems to be no activity; the appearance and taste remains the same. If I take liquid off, it stays the same as when I leave the grains in it, except the the added fruit/juice flavor, if any..... The grains seem to be about the same. They have neither increased nor decreased in bulk or amount. They perform the same each time, near as I can tell. Have I forgotten something? Or does anyone have any other ideas? Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.