Guest guest Posted September 15, 2009 Report Share Posted September 15, 2009 WKG are just for sugar and water, tibicos some call them... they cannot adapt back to milk grains and i'm not even sure they did previously, different strains of bacteria is my guess... the milk grains you can adapt to sugar water over time but not the other way around... you use them to make natural soda as they carbonate when sealed... you can also use a bit of grape juice to make a kind of wine cooler that i'm rather fond of ! Quote Link to comment Share on other sites More sharing options...
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