Guest guest Posted May 22, 2011 Report Share Posted May 22, 2011 My water kefir has been STINKING since the weather has warmed up. I've been fermenting it a shorter amount of time, and rinsing the grains between ferments (I saw no reason to in the winter). My Hubby even asked me to get it out of the kitchen. The dogs and I aren't drinking as much now either and the fizz doesn't stay. The last time I used it to marinate meat, it didn't seem to help. Does anyone know what I could do different? Liz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2011 Report Share Posted June 20, 2011 - have you ever tried coconut sugar? Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2011 Report Share Posted September 27, 2011 My water kefir was doing the same so I rested it for a couple of weeks and now its doing great. When I rested it I filled with grain and water and added 2 1/4 c up of raw suger in a quart jar. In fermenting I use quart jar with 1/2 cup grains and 2 tbs of raw sugar and 2 tablespoons molassses. I also have well water which makes mine grow off the charts.  Hope this helps s God Bless America From: christiansquash <christiansquash@...> Sent: Monday, September 26, 2011 10:46 PM Subject: WKG  I've been having problems with my WKGs.My grains that I was fermenting this summer turned to mush; but I figured they'd pick up when the weather changed. I decided to sell the extras at a festival next month, took them out of the refrigerator, they were happy, and now THEY have started getting mushy! Both sets were bobbing merrily in their water, and they both receive the same nutrition. I use a gallon jar for my regular ferment: 1c. grains, scant cup sugar, about a dime's size puddle of blackstrap molasses. I fill the jar to the neck with water. The extras get the same treatment, but the jar is about 2 quarts, there's about 2 cups of grains. I reduced the sugar some today since the kefir tasted real sweet today. I give them more molasses since there are more grains. I ferment for 48 hrs. They've always semmed happy with this treatment, grew larger and reproduced well. Could this weather have confused them? We got unseasonably cool weather most of the summer,some hot to really confuse them, and then seasonably hot the last month or so. We did get some summerlike weather a couple of days ago, could this have confused the ones that were in the fridge? Any ideas? Liz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2011 Report Share Posted September 27, 2011 How do you rest your grains? What's the difference between resting and fermenting? Are the grains that you're 'resting' in the fridge or at room temp? Liz > > My water kefir was doing the same so I rested it for a couple of weeks and now its doing great. When I rested it I filled with grain and water and added 2 1/4 c up of raw suger in a quart jar. In fermenting I use quart jar with 1/2 cup grains and 2 tbs of raw sugar and 2 tablespoons molassses. > I also have well water which makes mine grow off the charts. >  > Hope this helps > s > > God Bless America Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2011 Report Share Posted September 28, 2011 rest in the fridge. I fill a quart jar 3/4 grains and add water and 1/2 cup raw sugar. I left mine in fridge for 2 months. THe 1st time they ferment when reusing they grew a little. But now they are growing like crazy again. If you know anyonu have e in need I have some, all you have to do is pickup. I am in Kirkland.  Thankyou s God Bless America ________________________________ From: christiansquash <christiansquash@...> Sent: Tuesday, Septemberone in ne 27, 2011 9:20 PM Subject: Re: WKG  How do you rest your grains? What's the difference between resting and fermenting? Are the grains that you're 'resting' in the fridge or at room temp? Liz > > My water kefir was doing the same so I rested it for a couple of weeks and now its doing great. When I rested it I filled with grain and water and added 2 1/4 c up of raw suger in a quart jar. In fermenting I use quart jar with 1/2 cup grains and 2 tbs of raw sugar and 2 tablespoons molassses. > I also have well water which makes mine grow off the charts. >  > Hope this helps > s > > God Bless America Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2011 Report Share Posted September 29, 2011 Thanks, . That's what I did, too. I think I'll cut down on the blackstrap when I strain them tomorrow. We'll see. Liz > > > > My water kefir was doing the same so I rested it for a couple of weeks and now its doing great. When I rested it I filled with grain and water and added 2 1/4 c up of raw suger in a quart jar. In fermenting I use quart jar with 1/2 cup grains and 2 tbs of raw sugar and 2 tablespoons molassses. > > I also have well water which makes mine grow off the charts. > >  > > Hope this helps > > s > > > > God Bless America > > > > > Quote Link to comment Share on other sites More sharing options...
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