ques. about alcohol content

[Guest guest]

I was reading Dom's site a bit. My basic understanding from what I

read is that water-based kefir has a higher alcohol content,

(something like up to 2%??) than milk-based kefir. Is this correct? I

am looking to avoid having alcohol content, I want it basically

non-alcoholic. From what I understand, when the kefir has fermented is

when the alcohol starts to form, what is that, 24 hours? Is the

" tangy " flavor from the alcohol? Can I get a nice tart kefir, but

avoid having alcohol content? I hope you clever folks can help me with

these questions! Thank you!

[Guest guest]

>

> I was reading Dom's site a bit. My basic understanding from what I

> read is that water-based kefir has a higher alcohol content,

> (something like up to 2%??) than milk-based kefir. Is this correct? I

> am looking to avoid having alcohol content, I want it basically

> non-alcoholic. From what I understand, when the kefir has fermented is

> when the alcohol starts to form, what is that, 24 hours? Is the

> " tangy " flavor from the alcohol? Can I get a nice tart kefir, but

> avoid having alcohol content? I hope you clever folks can help me with

> these questions! Thank you!

>

The alcohol content of milk kefir is negligible. If you would drink

freshly squeezed juice, then you may consider milk kefir as safe, also.

Water kefir can develop noticable alcohol flavoring/content, but it

depends on what you ferment and for how long. More time means more

chance to develop alcohol. Also, avoid fruit juices. They make

alcohol pretty quickly and also can stunt the growth of the grains.

Use 1/4 to 1/3 cup sugar to a quart of water and some dried, non

sulphured fruit, 3 tbsps water kefir grains, and maybe a 48 hour

ferment and you should be alright.

Dawn