Guest guest Posted April 23, 2009 Report Share Posted April 23, 2009 I just started making water kefir and milk kefir. I am still trying to figure out some aspects of the water kefir. Even after a 2-day ferment, I find the water kefir is sweeter than we like. Is it okay to use a little less sugar? Right now they are doubling practically every day, so I wouldn't mind if they slowed down a little, as long as they would stay healthy. Current recipe: 1 quart spring water (store-bought) 1/3 cup regular white sugar 1 Tbsp. rapadura (is it okay to switch to sucanat? -- can buy it locally) 1/8 teaspoon baking soda Thank you! Kiara in Phx. ------------------------------------------------- Let it go one more day and see if you like the taste better. Marilyn Quote Link to comment Share on other sites More sharing options...
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