Guest guest Posted October 29, 2004 Report Share Posted October 29, 2004 >Hi, >I'm about to make a batch of this stuff, and the recipe says use a >cake of yeast--but I just use kefir grains, right? How much kefir >grains? 3 gallons of water in there. > B. I'd toss in 3 grains or so ... the first batch goes slower than the next batches, where the " dregs " have some yeast living in them. Also, avoid honey at first, it seems to really slow down fermentation. I made my first batch with some honey and it reminded me why I never liked making mead ... it takes FOREVER to ferment. Kefir grains do have yeast living in them, tho it's a different breed than most baker's or winemaking yeast. I've tossed in baker's yeast too, on occasion, doesn't seem to make much difference. Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2004 Report Share Posted October 29, 2004 Heidi, I just found the file on this that I saved, sorry to trouble you like that. So, do you prefer it made with the kefir grains or the yeast? Just checking. B. On Fri, 29 Oct 2004 11:18:15 -0700, Heidi Schuppenhauer <heidis@...> wrote: > > > > > >Hi, > >I'm about to make a batch of this stuff, and the recipe says use a > >cake of yeast--but I just use kefir grains, right? How much kefir > >grains? 3 gallons of water in there. > > B. > > I'd toss in 3 grains or so ... the first batch goes slower than the next batches, > where the " dregs " have some yeast living in them. Also, avoid honey at > first, it seems to really slow down fermentation. I made my first batch > with some honey and it reminded me why I never liked making mead ... it takes > FOREVER to ferment. > > Kefir grains do have yeast living in them, tho it's a different > breed than most baker's or winemaking yeast. I've tossed in > baker's yeast too, on occasion, doesn't seem to make > much difference. > > Heidi Jean > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2004 Report Share Posted October 29, 2004 : >Heidi, >I just found the file on this that I saved, sorry to trouble you like that. >So, do you prefer it made with the kefir grains or the yeast? >Just checking. > B. Basically they turn out the same. Unless you are really careful, LAB " infects " beer pretty easily, and most of the bacilli in my kitchen are kefir related, I think! Plus I don't sterilize the jars. However, the more the " yeast " component of the beer takes hold the more alcoholic the product is. I'm not sure what causes the variations. One batch was so yeasty that it made a huge head and overflowed the bottle ... the next barely foamed at all, same ingredients. Hops do inhibit bacteria though, which probably increases the alcohol content. Heidi Jean Quote Link to comment Share on other sites More sharing options...
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