Water Kefir Sugar Info/ Re: Millie/was: Re: Coconut Water Kefir

[Guest guest]

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Below are quotes from Dom on water kefir and its sugar content when making as per stated below and fermenting for at least 48 hours on the " first fermentation " . It can be fermented additionally a second time, after straining out the grains, just leaving it out on counter to continue to use up sugars. I know you said sugar was not an issue, but for others who may be wanting to use water kefir but are concerned about sugars, I am posting this info.

These quotes apply to water kefir grains made using water (spring water, not RO water b/c grains need minerals). They can also be used to ferment coconut water and require less fermentation time b/c of lower sugar content in coconut water as compared to sugar water. It explains what happens to the sugars, etc. 1 cup of grains to 12 cups of water, adjust sugar as below. This amt. of sugar will yield a very " unsweet " water kefir, so may have to add stevia or something else to sweeten it. Enjoy.

<<(From Dom) I'd say that the least amount of sugar

is about 3% by weight per volume for water kefir. At 48 hours fermenting

with the grains followed by 2 to 3 days at room temperature after

straining, should remove pretty well most of the sugar. Lemon would

probably have more sugar per volume of liquid/juice as an estimate or to

give you an idea.

f we work scientifically, the system is in metric, so 3% weight/vol is

30gm sugar per 1000 ml water, or 3gm sugar per 100 ml water.

This is about 2 tbs sugar per 4 cups water, which would be the minimal

amount allowed for grain growth.Ginger root water kefir is the

BEST! My grains grow that much that the little sweetness at 48 hours, is

very light, I can taste that most of the glucose is no there! It is

mostly fructose, for the organisms break down the sucrose into its two

basic forms, glucose and fructose. The grains use the glucose to create

more grains, and leave the fructose in solution which other organisms

use to produce other metabolites, such as lactic acid and an assortment

of aromatic compounds among others. So more grains growth= less sugar in

the water kefir.>>