WKGs fermenting like crazy, but not growing

[Guest guest]

Hello folks,

I did a search of the message archive, but didn't find an answer to this

particular question:

My water grains start fizzing a batch of sugar water or sugared coconut water

within 8 hours, and have made a seriously fizzy and boozy concoction within

24-30 hours. But they're not increasing in volume at all. The kefir never turns

sour, either, even when the grains have eaten up all the sugar.

I'm using:

1/4 cup turbinado sugar

a pinch of powdered egg shell

slightly less than 1 quart reverse-osmosis water

OR 1 1/2 cups coconut milk (de-fatted) and enough water to make slightly less

than a quart

2 Tbsp water kefir grains

The temperature of the room I'm fermenting in is 60 degrees Fahrenheit (chilly!

I know!). I've tried using molasses instead of or in addition to the turbinado

sugar, and I've also tried brown sugar. Alas, I have to use the reverse-osmosis

water since our tap water is from a well, and full of iron and sulfur.

Is it possible my balance of cultures is off? Or is turbinado sugar too low in

minerals? Any ideas?

Thanks,

[Guest guest]

well, i can answer my own question now. my grains were contaminated (through

carelessness and mismanagement) with commercial " dry active yeast " . i followed

marilyn's advice for eradicating a weed, but it was too late. once the weed was

gone, there was nothing left alive. frowny face.

so now i need new grains, but i'm broke. does anyone have some WKGs they'd be

willing to share in exchange for shipping?

yours, sadly,

emily