We hope you enjoy making fruit kefir! If you need a refresher on primary fermentation and getting your water kefir ready to add fruit, check out our other video all about water kefir: th-cam.com/video/Ndf-SobBJBg/w-d-xo.html
Ok, I have another question: My Kefir is ready to add fruit. Do I let it set on counter for 3 days in jars like you did in the video to get the fizziness of carbonation? Or do I put it in air tight jars right away with the fruit in? Or can I do both....counter for 3 days then strain and bottle and allow to set on counter to create carbonation? Sorry I'm such a pest.
I make a double strength batch of coffee (about 1 quart) and make a batch of plain water kefir and after the water kefir is made and the coffee is at room temperature I add a 3/4 to 1 cup of granulated sugar to the coffee and pour it into a 1/2 gallon jar or milk bottle (has to be 1/2 gallon) and add the water kefir to it (with out the grains). I let it ferment day and a half to 2 days and there you got a coffee kefir. It has a different taste than coffee and still goes good with milk or cream.
you can also ferment with tea bags, I use flavored tea bags to make the flavor of the 2nd ferment its good I also use herbs & flowers like roses or marigold I like to experiment some were great and some were horrible lol
I know this comment is super late (just discovered y’all and am a new subscriber), but with frozen fruit, if you put it in your secondary ferment container first and let the fruit thaw, it’ll naturally macerate and be a lot easier to mash to get the extra juices out, than fresh fruit. Letting it thaw will also help prevent the delay in fermentation because of the cold.
Hi! Yep, it's probably safer all around to stick to plastic or silicone instead of metal unless you know the type of metal you're using. We've been using this stainless steel strainer for all kinds of ferments for years and thankfully have never had a problem. 😄
I have been using water kefir straining tops (by Masontops) when I ferment fruit kvass. Lets the liquid out, keeps the fruit in the jar. You have inspired me with water kefir and hoping to get grains soon.
You guys are so informative and adorable. I came across one of your videos and I’ve been hooked since. My only fermentation experience is with milk kefir and sauerkraut. Thanks to you, I am expanding my horizon because I just started my first ginger bug and I look forward to making them delish drinks you make. Now, well I look forward to trying the water kefir too.😎❤️😎
Thank you so much for the kind thoughts Maria! ❤️ There's so much to discover in the world of fermentation. Good luck with all of your ferments and let us know how they go!
@@KaribeCuebas Ok Maria I have been thinking about it how it could be done though,lol.What is the secret for making the sauerkraut because I tried in a fermentation pot made for that purpose I added sea salt but it did not work out,I have to try it again.Thanks Maria.
Also when I asked you about it, it seems it would work because the milk Keifer grains make lactic acid among other chemicals to break down the cabbage.I read on the internet this can be done and you do not need salt which is great.I will say this though I do not know what made me get into culturing food but it is interesting.
Both of u are too cute. I will start the kefir drinks tomorrow for the first time. So, quick question - after doing these fruit drinks, u can't really save these kefirs anymore right?
Thank you! We're excited for you to start your own kefir journey! Since you would take out the kefir grains before going into the secondary fermentation with the fruit, you'll be able to store your kefir grains for future use! In case you missed it, here's another video on how to use your kefir grains: th-cam.com/video/Ndf-SobBJBg/w-d-xo.html
Thanks for making this video. Very pleasant to watch and, absorb the tips! I like how your tips help to avoid creating problems and inconvenience, especially around reading and prepping the fruit! My kefir grains are arriving TODAY!! I'm so excited!!!
Thanks for making this channel. I have a Kombucha starter going because of you. Now I've ordered a Kefir starter, and am looking forward to trying this, and some of these recipes.
Thank you so much for watching and for the awesome comment! It sounds like you are well on your way to creating more ferments, which is really wonderful. Happy fermenting!
I’m in Florida and would love to get good healthy nice grains so i can make some kefir. That looks so yummy. Thanks for the amazing videos you guys keep posting.
I did ginger with fresh strawberries and a ginger with fresh blueberries. The strawberry one didn't work at all. The other was so good. Thanks for all the info!
@FermentationAdventure I did the strawberry again, and it worked really well! Maybe I was using too much ginger. Anyway, your channel is great. I'm thinking of trying your ginger bug!
can you help me out? do i put kefir grains in the second fermentation or do i just pour the kefir water into a new bottle and add juice without grains?
Thanks for the question Juliroh! For the primary fermentation we leave the water kefir grains in to do the initial work. Then we strain out the grains and then add to the fruit or fruit juice to keep on fermenting. This is so we don't harm the grains. Hope that clears things up for you! Good luck!
Thank you for your lovely tutorial for how to make water kefir drinks. Just wondering, I'm on Keto diet at the moment, when I tried the secondary fermented drink, still tasted sweet, so I was wondering if I can have the drink?
Hi! We're not too familiar with the keto diet, but we understand about wanting to reduce the sugar in the end product. We actually just talked about some options to help with this in our latest quick Q&A video: th-cam.com/video/wTt1hXoAQGU/w-d-xo.html Hope this helps!
I just found your channel and am a beginner at fermenting. You two are great!! I really enjoy the way you explain all of the steps. and your experiences. So far I have 2 water kefir going on a second fermentation and 2 ginger bugs. Also, sauerkraut, kimchi and kombucha...Do you have any tips on keeping track of everything?
Aww, thank you so much! ❤️ We're so glad you found us! We like using stickers on the jars to indicate what it is and when we started it. Then we check it every day or so to see how it's progressing. We like to just have a few fermenting on the counter at a time, that way it's easier to keep track. While we're not using some of our ferments, we'll put them in hibernation mode (like in the fridge) until we're ready to start them back up.
We find coconut sugar has a much stronger flavor, but it should still ferment. We tested coconut sugar and many other types of sugars to see if they would ferment when using a ginger bug starter culture, and found that most did, but they had varying flavors and results. Here's the direct link to that video in case you're interested --> th-cam.com/video/TTHom2VY2R4/w-d-xo.html
Hey there!..My question is on coconut milk kefir..is it safe to drink once it’s too sour? I usually purchase two bottles but by the time I finish the first one and start consuming the second one I find it a little too sour....and I would be happy to see you guys make coconut milk kefir sometime on TH-cam..thanks
Thanks so much for the question! The longer you let your coconut milk kefir ferment, the more sour it's going to get. As long as you don't see any mold it should be okay since the pH will be very low and taste very acidic. To make it taste a little better you can secondary ferment your kefir with some fruit, citrus peels, or spices. They will help on the flavor. We'll have to make a video on coconut milk kefir. Thanks for the suggestion!
Thanks for the questions! Really any sugar works great and some even say that refined sugar works best because it's purely fuel. We like raw cane sugar though because of the extra minerals in it. Honey might possibly give you issues since it's slightly anti-microbial but you can always experiment. You can definitely try your ginger bug as is to see what it tastes like! Depending on how old it is, it might start to taste a little bitter if it's super active as the sugar is converted to alcohol. We've also had a less active ginger bug that got oversaturated with sugar and of course tasted sugary. As long as it lets you make your sodas it should be good. Good luck and happy fermenting! 😊🍺
Hi there! Both ginger bug sodas and water kefir have beneficial bacteria and probiotics, so we believe it really comes down to flavor and what it is you're looking for in a fermented drink. Water kefir is a very light tasting ferment and recipes usually have less sugar than something like a ginger ale. From our experience, water kefir drinks also create less alcohol than ginger bug drinks. For flavor, water kefir can also get a little bit on the tangy side (like a light kombucha) if you let it ferment for longer (say, up to a month). They are also different processes so it's up to your preference how you like to ferment. We have our ginger bug in the fridge, so when we're ready to make a soda, we just add a little bit of it to the sugar syrup. So in that way we have more of it ready to go and make more sodas. Water kefir on the other hand, you would go through primary fermentation first and make your fermented drink, and then add a little bit of flavor to it in secondary fermentation. Hope that all makes sense and that it is helpful!
@@FermentationAdventure so nice of you answering me.. I was into kombucha before I found your channel (now I'm into ginger bug). I think I'm going to try everything fermented. Thank you very much, Sarah and Paul.
We're excited you found us! If you can't tell from our many videos on ginger bug, we're also big fans of ginger ferments! 😂 Have a great time and let us know if we can help along your journey!
Hi there! No matter what top you use, it will still ferment the same. However, we usually use a fermentation lid if you don't want to expose it to oxygen because that way the pressure won't build up in your mason jar or bottle. So just keep in mind that during fermentation, gases will be released. You could try a loose top though. Once in the refrigerator, the flavor should last for a long time, but we'd recommend drinking it within probably 3-6 months. If there's fruit left in the container, you'll want to drink it even sooner.
As I was watching this just now, I was feeding my gingerbugs for the second day. One of them is more bubbly than the other the other was on the refrigerator for quite a while and I'm hoping it still has a chance since I could still smell that Ginger when I cut into it. Today is also two days since I reconstituted my Amazon purchased water kefir grains so I put half a cup of Frozen cranberries that I used a Vitamix tamper to smash up a bit and threw in a few skins from a lemon that were in the freezer and originally intended to make Limoncello. Because the Cranberries are not as sweet, I threw in about 2 tablespoons of sugar to sweeten up the water kefir that I'm flavoring with the Cranberries and the lemon skins. Thankfully, I now have fermentation jar lids with the pre-cut on the top that looks like a plus sign so I shouldn't have to worry too much about it. I guess on Friday it will be time to drink it or bottle it. As for the gingerbugs, Sunday would be 7 days but it looks like the thinner of the two jars had bubbles yesterday, so I'm a go ahead and start using that on Friday as well. The fatter of the two jars isn't bubbling yet that I know of, and it's more cloudy. I'm hoping it still has a chance.
@FermentationAdventure Fast forwards several weeks or months later, I may need to start over with the water keeper. I've been keeping up and it's just in the refrigerator for a while because I had been on antibiotics And I didn't think that I was supposed to mix the 2. But I have taken the last dose of that, and now I just need to free up space in the fridge before I'll start making more bottles. Kind of starting to make homemade wine too, now.
can you help me out? do i put kefir grains in the second fermentation or do i just pour the kefir water into a new bottle and add juice without grains?
Thanks for the question Juliroh! For the primary fermentation we leave the water kefir grains in to do the initial work. Then we strain out the grains and then add to the fruit or fruit juice to keep on fermenting. This is so we don't harm the grains. Hope that clears things up for you! Good luck!
It's not really possible to 'over ferment' water kefir. We've let it go for a month and really enjoyed the sour flavor. For secondary fermentation to work, you'll just need to make sure it has at least a little bit of sugar left. A taste test would be a good idea if you're not sure, but after only 5 days, you should still have plenty of sugar left for secondary fermentation. If it's too dry, then you could prime the bottles for secondary fermentation, which just means adding a very little bit of sugar to each bottle. However, if you are doing secondary fermentation using fresh fruit, then the sugars in the fruit will be enough to jump start the fermentation process up again. Hope that helps!
We normally get water kefir grains here: amzn.to/3SULlI3 There are different brands that work well so when one is out we'll just buy another brand. We hope that helps! ❤️
Yesterday i started my second fermentation. This morning there was a yellow layer on the bottom. I used fresh mango and plums… now am wondering if this yellow layer is something bad???
I have another question for you, Can I just put 1/2 the Kefir in each jar and make 2 drinks? Fill them with strawberry's and mint then top off with water it has all the active cultures in it right? Like ginger bug even a little should grow right?
Thanks for the question Ron! That should also work since the culture is in the liquid. It might take a little longer and the time might vary depending on how much sugar is in your fruit.
Hello! Could you please do a video on trouble shooting water kefir? I follow your recipes, but for some reason I am getting slimy water kefir! I don't know if I am over mineralizing, or what I am doing wrong. Wrong. Please can you help!
Definitely! We've referenced this book many times and I've read it cover to cover. Really great book! amzn.to/3o5qaD3 We have all of his other books but this is our favorite!
can you help me out? do i put kefir grains in the second fermentation or do i just pour the kefir water into a new bottle and add juice without grains?
Hi Justin! Absolutely, the wide mouth mason jar funnel are so awesome. There are many to choose from now, some plastic, some metal, and even some silicone ones that fold up. Here's a link to a handful of options: amzn.to/3h44Loq
Hello! Interesting question! That temperature is a bit high for kefir, and most any fermented drink, actually. Also, fermenting outside could get varied results as it would increase the likelihood of getting mold. You'd also want to keep it out of direct or even strong indirect sunlight as it could kill your ferment. If you want to speed up the fermentation inside, you could try finding a warmer place in your home to let it ferment. Perhaps near the stove or you could even try a heating blanket (so long as it doesn't get too hot and you use some kind of barrier so that the heating pad doesn't come into direct contact with your fermentation vessel). Hope this helps!
Thanks for your question Sheila! If you wanted to make a wine you'd probably have to add some kind of yeast at the end that can tolerate a higher alcohol percentage. Since there's also a water kefir culture we don't know how it would affect it but you can definitely give it a try! Let us know how it goes if you do! 😊
Hello! Most fermented drinks, whether it's those made from kefir grains, a ginger bug starter culture, or a kombucha scoby, need a sugar source for the bacteria and yeast to thrive and hence the fermentation process to work. Stevia is sweet, but doesn't actually have sugar. However you could use sugar in the fermentation process, let it ferment longer so that there's minimal sugar left in your ferment, and then sweeten it with stevia before drinking. If you're interested in how other sugars ferment, feel free to check out this video where we experimented with lots of sugar types: th-cam.com/video/TTHom2VY2R4/w-d-xo.html Hope that helps! 😃
Thanks for the question Maria! We ferment these on the counter and room temperature and move them to the refrigerator when they're done to slow down the fermentation. Happy fermenting!
Hi guys. I'm new to your channel and I am so excited about my new learning adventure. I am serverly addicted to Coca Cola and I am looking for healthy alternative. What I love about cola's is the carbonatioin. Can you make kefir like the ones you have demonstrated with carbonation/fizziness?
Hi Pamela, and welcome to our channel! We're excited about your new adventure into the wonderful world of fermenting. You guessed it! By bottling your ferment for the secondary fermentation stage, you'll capture the natural gases that are being released during the fermentation process. By using a pressure-safe closed bottle, you'll be creating carbonation! Water kefir by itself does not get very bubbly, but once you add fruit, it has potential to get quite bubbly! just make sure you use a tester bottle.
@@FermentationAdventure Will do thanks again for that great tip. I am hoping all goes well and I will be introducing my teenage grandchildren to this wonderful healthy Ginger bug to make soda pop.
Any ferment that starts bubbling is going to have a little bit of alcohol since that's the natural process. We did an experiment with ginger ale to see how much alcohol there was at different times. Hope that helps! th-cam.com/video/86SwZyUbtF0/w-d-xo.html
Yes that would work great! However our water kefir grains have been stored in the fridge now for a little while, they seem to be doing great too. We'll have to pull them back out and make some more kefir!
Hi! It definitely needs to be a pressure safe container that can handle the pressure as the gases build, like the beer flip tops or even a reused kombucha bottle. Mason jars won't work as they are not meant to handle pressure. 👍🏻
Thanks for the question Christine! There could be many things from having a starter culture that's just not as active, it could be cold in your house so it might slow it down, not as much sugar, or maybe there was chlorine present? We've also had times where our bottle didn't pressurize since it leaked. Keep trying and you'll get a nice fizzy one! Hope that helps!
Absolutely! We usually bottle these and store them in the refrigerator. They will still ferment and build pressure in the bottles, so make sure to burp then occasionally. With this recipe, we get the best results burping the bottles every few weeks or so, but make sure to test the pressure in your bottles so you know how quickly the pressure is building.
We put the fruit in separately after we ferment so there's no chance of hurting the water kefir grains. Otherwise I don't think it should change the flavor too much. Good luck!
Very interesting. If using frozen blueberries in 2nd ferment for 3 days outside refrigeration, then in refrigeration with blueberries still in fermentation how long refrigerated in days will be safe to drink?
In secondary fermentation it's really just to get some good flavor of the blueberries. Once you think your water kefir is ready feel free to enjoy! Just watch out for any mold etc.
You leave them outside at room temperature during fermentation right? 3 days at room Temperature sounds a lot 🤣 and after 3 days you put it in the fridge right?
We leave them on our kitchen counter at room temperature for 3 days for primary fermentation plus 2 days or so for secondary fermentation. It might be different if your home is hot or cold but then when it's done into the refrigerator so it slows it down. Happy fermenting!
Thanks for the question Eileen! Since the fruit should be submerged in the liquid it should be great to eat unless it floated to the top and got mold. We usually drink it with the fruit in it since it tastes so good. Happy fermenting!
Is it possible that the kefir will explode and break the bottle if left unopened too long? I am worried about it exploding glass and all and making a mess in my kitchen or refrigerator if I don't burp it every day or however often. I am the only one that will drink it so I can't drink it fast enough and I don't want to have to babysit it (and forget to burp it).
Hi! You can always choose to ferment in a non-sealed mason jar like this to avoid the possibility of exploding bottles. With the addition of the sugars in the fresh fruit, you can expect for the fermentation process to really get going, which would give off a lot more gases. That's why we chose to use the open-air mason jars for secondary fermentation. When it's done with secondary fermentation and if you choose to transfer it to the glass pressure-safe bottles, you'll definitely still want to burp it every so often to let out any possible excess gases. By putting your bottles in the refrigerator, it will still continue to ferment, but very slow, so you won't have to worry about exploding bottles. Although we'd still recommend burping every so often. If it still seems like an active ferment, you can try burping it daily or weekly, but if it seems calm (few bubbles), then you could try burping it monthly. Hope this helps!
Thank you! We've been wanting to do a video on that bread for a while. That one is our no-knead bread, though we also have a bread loaf version that we let rise longer. 💗
Hi! The main issue with adding fruit directly to the closed bottles is that any ferment with fruit tends to get really active, which creates a lot of carbon dioxide. Those gases need to escape somewhere, so pressure would build up quickly in the bottles if the swing tops were closed. We like to ferment with the fruit in a mason jar with fermentation lids that allow the gases to escape, and it also makes it easier to keep an eye on how the fermentation process is progressing.
I don't want the chunks of fruit but I do want the carbonation from the glass bottles can you do the second ferment with the fruit in a mason jar then switch it to the glass bottles for a "third" ferment so it carbonates? Or should I get a carbonation lid for the mason jar during the second ferment?
Thanks so much for the question! You can definitely ferment it with the fruit in it for the secondary fermentation and then strain it into a bottle for a third round to carbonate. Be careful with the mason jars! They're not built for pressure so they might crack if you give it any pressure. The beer style bottles should work well for you. Happy fermenting!
That sounds delicious! We used rhubarb in our blueberry soda recipe & video and it was so good. You could use both ginger and rhubarb with your water kefir. Or you could also add rhubarb to a homemade ginger ale. 😄
Thanks for the question Lola! On the secondary ferment with fruit we just covered it with a cloth. Having more of an open air ferment allows it to get just a hint of a vinegar flavor which we like. You can definitely cover it with an airlock though if you'd rather have less of that flavor. Either way works great! Happy fermenting!
Hi! You can certainly use wine bottles with your primary fermentation, where the top is not closed completely. During the fermentation process, and even when it is stored in the fridge, there will be some gases released, so it's best not to store your ferments in any closed bottle unless it is made to withstand some pressure. This is why we like to use the glass pressure-safe bottles in secondary fermentation and while storing our water kefir drinks in the fridge.
Hi! Occasionally we'll add a little citrus peel in primary fermentation, but it's not something you'd want to add frequently. Best method is to change up your mineral sources for your kefir grains, which would also include things like sea salt, molasses, and raisins.
Definitely! There's a kernel of truth in the "no metal spoon" in ferments argument. If you have an acidic ferment sitting in a low quality metal container or a low metal quality spoon sitting in the batch it can leach metals into the ferment. We're using stainless steel that very briefly comes into contact with the ferment. But really if you're worried you can use anything you like!
I'm not seeing anyone else using this method for kefir. Everyone else seems to put the final liquid into a firmly capped bottle. I'm afraid of that method because I've heard of them exploding. Why have you decided to use this method? Why can't I find other people using it?
Hi! You can always choose to ferment in a non-sealed mason jar like this to avoid the possibility of exploding bottles. In this case, we chose to use a mason jar instead of the glass pressure-safe bottles for secondary fermentation because we had added fresh fruit, which we wanted to ferment aerobically (with exposure to air) in secondary fermentation. We also knew that the addition of the sugars in the fresh fruit would really get the fermentation process going, which would give off a lot more gases, and so it was a lot safer to use the open mason jars. At the end of this video, we left the finished kefir drink in the mason jar, with the pour top, and stored it in the fridge like this because we knew we would drink it soon. If we wanted to store it a lot longer in the fridge, at the end of the video, we could have transferred it to the glass pressure-safe bottles, where we would just need to burp it every so often to let out any possible excess gases. Thanks for the question!
Everyone's different! Some like plastic, some like stainless steel. In the end it's only in contact for a split second so feel free to use whatever you like! 🙂
Hi! We started doing this in our later videos, where we show both measurement methods. Also on our website, we try to do that as well. Thank you for the comment!
I was wondering about kifir even though, your pronunciation is to Frenchy. How much sugar are you talking talking about total? To much sugar is not healthy. Lifer does not seem to be healthy do to sugar. Does 2nd or 3rd firmintation reduce sugar, if so how much. So what if it taste good, how much sugar?
Thanks for the question Rick! Many fermented drinks including water kefir require sugar as the fuel for the fermentation process. If you taste a fermented drink before fermentation and then let it go through the fermentation process for a while you'll notice it doesn't taste as sweet since some of the sugar has been used up. It's the same in the wine-making process. It starts off super sweet with a lot of sugar and depending on how long you ferment and how active your culture you could be left with a lot of sugar or very little to no sugar like in dry wine. So the answer is, it could be either. I hope that helps!
It's true. Americans generally pronounce kefir differently that the rest of the world. I appreciate a teacher who prepares me to understand and be understood by the world community.
@@FermentationAdventure It was key fur 50 years ago and I never heard it differently on the east coast. Now, I live in the Midwest. I used to make dairy kefir for years, I think it's the greatest drink in hot weather. I'm hoping the water kefir will provide pro biotics at a good price. Store bought pro biotics are spendy.
Hi there! We agree that cheap metals shouldn't be used with ferments in general, but this strainer is stainless steel and we've never had a problem using it with any of our ferments. It's amazing how resilient ferments can be!
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We hope you enjoy making fruit kefir! If you need a refresher on primary fermentation and getting your water kefir ready to add fruit, check out our other video all about water kefir: th-cam.com/video/Ndf-SobBJBg/w-d-xo.html
Ok, I have another question: My Kefir is ready to add fruit. Do I let it set on counter for 3 days in jars like you did in the video to get the fizziness of carbonation? Or do I put it in air tight jars right away with the fruit in? Or can I do both....counter for 3 days then strain and bottle and allow to set on counter to create carbonation? Sorry I'm such a pest.
Can I use the grains from my milk kefir?😊
I make a double strength batch of coffee (about 1 quart) and make a batch of plain water kefir and after the water kefir is made and the coffee is at room temperature I add a 3/4 to 1 cup of granulated sugar to the coffee and pour it into a 1/2 gallon jar or milk bottle (has to be 1/2 gallon) and add the water kefir to it (with out the grains). I let it ferment day and a half to 2 days and there you got a coffee kefir. It has a different taste than coffee and still goes good with milk or cream.
Whoa! Paul is going to love this, thank you! He loves coffee. Hmm hmm!
i do coffee kombucha its good, i dont like regular kombucha but i like coffee lol
you can also ferment with tea bags, I use flavored tea bags to make the flavor of the 2nd ferment its good I also use herbs & flowers like roses or marigold I like to experiment some were great and some were horrible lol
Oh wow. That's an interesting idea to get more flavor in there without having to strain anything off. Thanks for the idea! Happy fermenting!
I know this comment is super late (just discovered y’all and am a new subscriber), but with frozen fruit, if you put it in your secondary ferment container first and let the fruit thaw, it’ll naturally macerate and be a lot easier to mash to get the extra juices out, than fresh fruit. Letting it thaw will also help prevent the delay in fermentation because of the cold.
if you add fruit tea instead of the fruit you get a more fruit flavor it sooo good, by the way love love watching you two
Aww, thanks for watching! Hmm, fruit tea! Do you use sweetened or unsweetened fruit tea?
@@FermentationAdventure i just buy tea bags like blueberry and i put two tea bags and sometimes the fruit too into my second ferment and its so good
@@mybabies2725 What a fine idea.
@@mybabies2725 yessss I do that too!! Last one I made was raspberry strawberry infusion 🍓 Taste is somewhat like fruitbear 🥰
Oh that gives me an idea, I have the Republic of Tea brand of hibiscus tea, and I might actually try that!
Just a small tip, you should use a plastic strainer since metal can harm the water kefir grains, tyvm for the secondary fermentation options!
Hi! Yep, it's probably safer all around to stick to plastic or silicone instead of metal unless you know the type of metal you're using. We've been using this stainless steel strainer for all kinds of ferments for years and thankfully have never had a problem. 😄
Got some water kefir here in Mexico, called Tibicos here, just starting, these videos are really helpful! :)
Fantastic! Hope you enjoy your water kefir!
Making this next week, I can only hit the like button 1 time. Thank you and keep making these videos
Thanks so much Ron!!
I recently started making my own water kefir and found your video very interesting! Good job!
Thanks so much for the kind words Lisa! We hope your ferments are going well and you're making some tasty creations. Happy fermenting! ❤️
I have been using water kefir straining tops (by Masontops) when I ferment fruit kvass. Lets the liquid out, keeps the fruit in the jar. You have inspired me with water kefir and hoping to get grains soon.
We're so happy you're inspired James! There's so much to explore in the world of fermentation. Enjoy! 😊
You guys are so informative and adorable. I came across one of your videos and I’ve been hooked since. My only fermentation experience is with milk kefir and sauerkraut. Thanks to you, I am expanding my horizon because I just started my first ginger bug and I look forward to making them delish drinks you make. Now, well I look forward to trying the water kefir too.😎❤️😎
Thank you so much for the kind thoughts Maria! ❤️ There's so much to discover in the world of fermentation. Good luck with all of your ferments and let us know how they go!
Hi Maria could you please tell me how you make the sauerkraut with the milk kefir,thanks.
@@porkfied Hi! I don't make sauerkraut with milk kefir. I meant that I only have experience making sauerkraut and milk kefir not together.
@@KaribeCuebas Ok Maria I have been thinking about it how it could be done though,lol.What is the secret for making the sauerkraut because I tried in a fermentation pot made for that purpose I added sea salt but it did not work out,I have to try it again.Thanks Maria.
Also when I asked you about it, it seems it would work because the milk Keifer grains make lactic acid among other chemicals to break down the cabbage.I read on the internet this can be done and you do not need salt which is great.I will say this though I do not know what made me get into culturing food but it is interesting.
Both of u are too cute. I will start the kefir drinks tomorrow for the first time. So, quick question - after doing these fruit drinks, u can't really save these kefirs anymore right?
Thank you! We're excited for you to start your own kefir journey! Since you would take out the kefir grains before going into the secondary fermentation with the fruit, you'll be able to store your kefir grains for future use! In case you missed it, here's another video on how to use your kefir grains: th-cam.com/video/Ndf-SobBJBg/w-d-xo.html
You two are just delightful, my favourite Kefir masters! Thanks for such fun and educational content 😁
You're so sweet! :) You'll become a Kefir master in no time!!
And, yes, we must keep it fun, right?? 😂
Thanks for making this video. Very pleasant to watch and, absorb the tips! I like how your tips help to avoid creating problems and inconvenience, especially around reading and prepping the fruit! My kefir grains are arriving TODAY!! I'm so excited!!!
Thank you so much for the love L. Sieu! We try to make it as simple as possible with the least amount of problems. Good luck on your water kefir!
Thanks for making this channel. I have a Kombucha starter going because of you. Now I've ordered a Kefir starter, and am looking forward to trying this, and some of these recipes.
Thank you so much for watching and for the awesome comment! It sounds like you are well on your way to creating more ferments, which is really wonderful. Happy fermenting!
I’m in Florida and would love to get good healthy nice grains so i can make some kefir. That looks so yummy. Thanks for the amazing videos you guys keep posting.
I did ginger with fresh strawberries and a ginger with fresh blueberries. The strawberry one didn't work at all. The other was so good. Thanks for all the info!
Awesome! Thanks for sharing! So happy the blueberry one worked out. Sounds delicious! 😃
@FermentationAdventure I did the strawberry again, and it worked really well! Maybe I was using too much ginger. Anyway, your channel is great. I'm thinking of trying your ginger bug!
Thank you so much!! Great to hear the strawberry one turned out as well!
looks good, i watched your other video on how to start. have it going right now. not there yet. lol I will make the 3 drinks, they all look good.
Awesome Michael! We're happy to hear you're going to try them out! Let us know if you find any interesting flavor combinations. Happy fermenting!
I love ❤️ your channel and thank you 🙏🏻 for sharing your beautiful 😍 recipes ♥️
We're so glad you found us! Thank you for your sweet words!
Great video. If fill the bowl with water & cut / separate the pomegranate under water, it comes apart very easy & it doesn't stain. :)
can you help me out? do i put kefir grains in the second fermentation or do i just pour the kefir water into a new bottle and add juice without grains?
Very nice Joel! Thanks for the suggestion. We hope your water kefir is going well!
Thanks for the question Juliroh! For the primary fermentation we leave the water kefir grains in to do the initial work. Then we strain out the grains and then add to the fruit or fruit juice to keep on fermenting. This is so we don't harm the grains. Hope that clears things up for you! Good luck!
I'm going to muddle some cranberries and see how that comes out. We have a well and I never use chlorinated water.
You've got some great ideas William! We're happy you're a part of this culture here at the Fermentation Adventure!
Thank you for your lovely tutorial for how to make water kefir drinks. Just wondering, I'm on Keto diet at the moment, when I tried the secondary fermented drink, still tasted sweet, so I was wondering if I can have the drink?
Hi! We're not too familiar with the keto diet, but we understand about wanting to reduce the sugar in the end product. We actually just talked about some options to help with this in our latest quick Q&A video: th-cam.com/video/wTt1hXoAQGU/w-d-xo.html Hope this helps!
I just found your channel and am a beginner at fermenting. You two are great!! I really enjoy the way you explain all of the steps. and your experiences. So far I have 2 water kefir going on a second fermentation and 2 ginger bugs. Also, sauerkraut, kimchi and kombucha...Do you have any tips on keeping track of everything?
Aww, thank you so much! ❤️ We're so glad you found us! We like using stickers on the jars to indicate what it is and when we started it. Then we check it every day or so to see how it's progressing. We like to just have a few fermenting on the counter at a time, that way it's easier to keep track. While we're not using some of our ferments, we'll put them in hibernation mode (like in the fridge) until we're ready to start them back up.
wow,easy n lovely to drink,thanks a lot .GOD bless.😊👍
Aww, thanks! Our pleasure! ❤️
You could always put the pomegranate seeds in a potato ricer and just give it a good squeeze over a bowl.
What a great idea! I bet that would get a lot of juice out for only a little effort. Nice hack Julia! 😊
Its Amazing video with helpful information's...
Thanks for watching! So happy to hear it was helpful! 😊
Excellent video! Thanks!
We're so happy you loved it. Thank you!
Only found your channel today ,l used to make kefir will start again
That's great news! We hope you get a good batch and that it adds more flavor to your life! 💓
Excellent presenting abilities.
Can I use organic coconut sugar rather than refined white sugar.
We find coconut sugar has a much stronger flavor, but it should still ferment. We tested coconut sugar and many other types of sugars to see if they would ferment when using a ginger bug starter culture, and found that most did, but they had varying flavors and results. Here's the direct link to that video in case you're interested --> th-cam.com/video/TTHom2VY2R4/w-d-xo.html
Another awesome videos, you two are rocking it!! ❤️
Thank you Hayley! Thanks for joining us on this fermenting adventure!
Hey there!..My question is on coconut milk kefir..is it safe to drink once it’s too sour? I usually purchase two bottles but by the time I finish the first one and start consuming the second one I find it a little too sour....and I would be happy to see you guys make coconut milk kefir sometime on TH-cam..thanks
Thanks so much for the question! The longer you let your coconut milk kefir ferment, the more sour it's going to get. As long as you don't see any mold it should be okay since the pH will be very low and taste very acidic. To make it taste a little better you can secondary ferment your kefir with some fruit, citrus peels, or spices. They will help on the flavor. We'll have to make a video on coconut milk kefir. Thanks for the suggestion!
Thanks for the questions! Really any sugar works great and some even say that refined sugar works best because it's purely fuel. We like raw cane sugar though because of the extra minerals in it. Honey might possibly give you issues since it's slightly anti-microbial but you can always experiment. You can definitely try your ginger bug as is to see what it tastes like! Depending on how old it is, it might start to taste a little bitter if it's super active as the sugar is converted to alcohol. We've also had a less active ginger bug that got oversaturated with sugar and of course tasted sugary. As long as it lets you make your sodas it should be good. Good luck and happy fermenting! 😊🍺
@@FermentationAdventure thanks a lot for your response😊
Although I am relatively new to fermenting, my first thought when I read your comment was: the more sour, the more safe.
Great video, so helpful. Have you noticed any health benefits from drinking kefir water? :)
Beautiful couple, love the tips! Thank you 🙏
Thank you so much David!! 💓💓💓
You said it right!!! Amazing.
Thanks for the video.
Water kefir oh yeah!!
I know she would like the fruit ones. Thanks.
The fruit flavored water kefir are tasty! You can pick any of her favorite fruits! 😊
Hi Sarah and Paul.. Compare to ginger bug soda, which one has better taste? And which one has more health benefits?
Hi there! Both ginger bug sodas and water kefir have beneficial bacteria and probiotics, so we believe it really comes down to flavor and what it is you're looking for in a fermented drink. Water kefir is a very light tasting ferment and recipes usually have less sugar than something like a ginger ale. From our experience, water kefir drinks also create less alcohol than ginger bug drinks. For flavor, water kefir can also get a little bit on the tangy side (like a light kombucha) if you let it ferment for longer (say, up to a month). They are also different processes so it's up to your preference how you like to ferment. We have our ginger bug in the fridge, so when we're ready to make a soda, we just add a little bit of it to the sugar syrup. So in that way we have more of it ready to go and make more sodas. Water kefir on the other hand, you would go through primary fermentation first and make your fermented drink, and then add a little bit of flavor to it in secondary fermentation. Hope that all makes sense and that it is helpful!
@@FermentationAdventure so nice of you answering me.. I was into kombucha before I found your channel (now I'm into ginger bug). I think I'm going to try everything fermented. Thank you very much, Sarah and Paul.
We're excited you found us! If you can't tell from our many videos on ginger bug, we're also big fans of ginger ferments! 😂 Have a great time and let us know if we can help along your journey!
Awesome work guys!
Thanks so much! So happy you're enjoying!
If I dont want the vinegar flavor, ad I just use a twist cap top is the wait also 3days? How long can i keep the then newly made drink in the fridge?
Hi there! No matter what top you use, it will still ferment the same. However, we usually use a fermentation lid if you don't want to expose it to oxygen because that way the pressure won't build up in your mason jar or bottle. So just keep in mind that during fermentation, gases will be released. You could try a loose top though. Once in the refrigerator, the flavor should last for a long time, but we'd recommend drinking it within probably 3-6 months. If there's fruit left in the container, you'll want to drink it even sooner.
This is great I’d ove to see some expanded content. More than fermentations : hep revive your channel. Your energy is so contagious
Thank you so much for the love!! ❤️❤️❤️
As I was watching this just now, I was feeding my gingerbugs for the second day. One of them is more bubbly than the other the other was on the refrigerator for quite a while and I'm hoping it still has a chance since I could still smell that Ginger when I cut into it.
Today is also two days since I reconstituted my Amazon purchased water kefir grains so I put half a cup of Frozen cranberries that I used a Vitamix tamper to smash up a bit and threw in a few skins from a lemon that were in the freezer and originally intended to make Limoncello. Because the Cranberries are not as sweet, I threw in about 2 tablespoons of sugar to sweeten up the water kefir that I'm flavoring with the Cranberries and the lemon skins. Thankfully, I now have fermentation jar lids with the pre-cut on the top that looks like a plus sign so I shouldn't have to worry too much about it. I guess on Friday it will be time to drink it or bottle it.
As for the gingerbugs, Sunday would be 7 days but it looks like the thinner of the two jars had bubbles yesterday, so I'm a go ahead and start using that on Friday as well. The fatter of the two jars isn't bubbling yet that I know of, and it's more cloudy. I'm hoping it still has a chance.
It sounds like you have some great starters going. Did you get some good batches out of those?? I bet they were tasty! 😁
@FermentationAdventure Fast forwards several weeks or months later, I may need to start over with the water keeper. I've been keeping up and it's just in the refrigerator for a while because I had been on antibiotics And I didn't think that I was supposed to mix the 2. But I have taken the last dose of that, and now I just need to free up space in the fridge before I'll start making more bottles. Kind of starting to make homemade wine too, now.
can you help me out? do i put kefir grains in the second fermentation or do i just pour the kefir water into a new bottle and add juice without grains?
Thanks for the question Juliroh! For the primary fermentation we leave the water kefir grains in to do the initial work. Then we strain out the grains and then add to the fruit or fruit juice to keep on fermenting. This is so we don't harm the grains. Hope that clears things up for you! Good luck!
I bypassed 8 different Kefïr (ke-Fear) videos because this ☝️ actually PRONOUNCED KeFïr properly. Well done indeed!
Thanks so much! Yes, we do love our Kefir and thanks for watching!
You can eat the fruit is better for you. Fermented fruit. 👍🏼
Fermented fruit is delicious! We especially like the fruit from our water kefir ferments!
If the first stage fermentation I let it to ferment for about 5 days, will it over ferment? Can still proceed to 2nd stage fermentation?
It's not really possible to 'over ferment' water kefir. We've let it go for a month and really enjoyed the sour flavor. For secondary fermentation to work, you'll just need to make sure it has at least a little bit of sugar left. A taste test would be a good idea if you're not sure, but after only 5 days, you should still have plenty of sugar left for secondary fermentation. If it's too dry, then you could prime the bottles for secondary fermentation, which just means adding a very little bit of sugar to each bottle. However, if you are doing secondary fermentation using fresh fruit, then the sugars in the fruit will be enough to jump start the fermentation process up again. Hope that helps!
Beautiful champagne!👍🍾🍾
Thank you so much Martha! Cheers! 🥂
Please where do you get your grains please. Looking to help my grandaughter with her constipation please. 😢
We normally get water kefir grains here: amzn.to/3SULlI3 There are different brands that work well so when one is out we'll just buy another brand. We hope that helps! ❤️
I saw your videos and I got some grains , let see what I can make, it ok to use a metal strainer?
Hi Sofia! We've never had a problem with a metal strainer, but stainless steel would be preferred. Otherwise, silicone works really well too.
Yesterday i started my second fermentation. This morning there was a yellow layer on the bottom. I used fresh mango and plums… now am wondering if this yellow layer is something bad???
Hi! Seems like the yellow layer may be the mango residue. Things tend to settle during fermentation.
This is great. Thank you
Thank you! Hope you enjoy!
I have another question for you, Can I just put 1/2 the Kefir in each jar and make 2 drinks? Fill them with strawberry's and mint then top off with water it has all the active cultures in it right? Like ginger bug even a little should grow right?
Thanks for the question Ron! That should also work since the culture is in the liquid. It might take a little longer and the time might vary depending on how much sugar is in your fruit.
Hello!
Could you please do a video on trouble shooting water kefir? I follow your recipes, but for some reason I am getting slimy water kefir! I don't know if I am over mineralizing, or what I am doing wrong. Wrong. Please can you help!
Hi sir I have a question how is that book on the shelf there The Art of Fermentation is it any good?I know it is expensive though.
Definitely! We've referenced this book many times and I've read it cover to cover. Really great book! amzn.to/3o5qaD3 We have all of his other books but this is our favorite!
@@FermentationAdventure Thank you sir,I will have to get it.
Thank you for sharing your experience.
Thank you so much for sharing the love Katia!! ❤️❤️❤️
can you help me out? do i put kefir grains in the second fermentation or do i just pour the kefir water into a new bottle and add juice without grains?
link to funnel? these are a must for all mason jars
Hi Justin! Absolutely, the wide mouth mason jar funnel are so awesome. There are many to choose from now, some plastic, some metal, and even some silicone ones that fold up. Here's a link to a handful of options: amzn.to/3h44Loq
Is 90° harmful to the f1 if setting outside on hot day to speed fermentation?
Hello! Interesting question! That temperature is a bit high for kefir, and most any fermented drink, actually. Also, fermenting outside could get varied results as it would increase the likelihood of getting mold. You'd also want to keep it out of direct or even strong indirect sunlight as it could kill your ferment. If you want to speed up the fermentation inside, you could try finding a warmer place in your home to let it ferment. Perhaps near the stove or you could even try a heating blanket (so long as it doesn't get too hot and you use some kind of barrier so that the heating pad doesn't come into direct contact with your fermentation vessel). Hope this helps!
What if you wanted to make wine out of that how would you do it how long would you for a minute
Thanks for your question Sheila! If you wanted to make a wine you'd probably have to add some kind of yeast at the end that can tolerate a higher alcohol percentage. Since there's also a water kefir culture we don't know how it would affect it but you can definitely give it a try! Let us know how it goes if you do! 😊
Can. We i.used using stevia? Rather .than sugar
Hello! Most fermented drinks, whether it's those made from kefir grains, a ginger bug starter culture, or a kombucha scoby, need a sugar source for the bacteria and yeast to thrive and hence the fermentation process to work. Stevia is sweet, but doesn't actually have sugar. However you could use sugar in the fermentation process, let it ferment longer so that there's minimal sugar left in your ferment, and then sweeten it with stevia before drinking. If you're interested in how other sugars ferment, feel free to check out this video where we experimented with lots of sugar types: th-cam.com/video/TTHom2VY2R4/w-d-xo.html Hope that helps! 😃
Do they ferment in the fridge or leave it outside?? For the 2-3 days??
Thanks for the question Maria! We ferment these on the counter and room temperature and move them to the refrigerator when they're done to slow down the fermentation. Happy fermenting!
Hi guys. I'm new to your channel and I am so excited about my new learning adventure. I am serverly addicted to Coca Cola and I am looking for healthy alternative. What I love about cola's is the carbonatioin. Can you make kefir like the ones you have demonstrated with carbonation/fizziness?
I think you answered this in the end. Bottle it. lol
Hi Pamela, and welcome to our channel! We're excited about your new adventure into the wonderful world of fermenting. You guessed it! By bottling your ferment for the secondary fermentation stage, you'll capture the natural gases that are being released during the fermentation process. By using a pressure-safe closed bottle, you'll be creating carbonation! Water kefir by itself does not get very bubbly, but once you add fruit, it has potential to get quite bubbly! just make sure you use a tester bottle.
@@FermentationAdventure Will do thanks again for that great tip. I am hoping all goes well and I will be introducing my teenage grandchildren to this wonderful healthy Ginger bug to make soda pop.
How are these on a keto or low carb diet?
Since we don't follow either I'm not sure if this would qualify. It does still have sugar in it. Hope that helps!
I ask some questions. How many days f fermented have alcohol ma'am sir
Any ferment that starts bubbling is going to have a little bit of alcohol since that's the natural process. We did an experiment with ginger ale to see how much alcohol there was at different times. Hope that helps! th-cam.com/video/86SwZyUbtF0/w-d-xo.html
Do fruit kefir have sugar and are they high in calories?
Also, isn't it better to do a continuous ferment with water kefir?
Yes that would work great! However our water kefir grains have been stored in the fridge now for a little while, they seem to be doing great too. We'll have to pull them back out and make some more kefir!
I haven't got any of those flip top bottles - can I use a mason jar for the second fermentation to get the bubbles?
If you want them to explode, then yes, go ahead!
Hi! It definitely needs to be a pressure safe container that can handle the pressure as the gases build, like the beer flip tops or even a reused kombucha bottle. Mason jars won't work as they are not meant to handle pressure. 👍🏻
Hi...what could be the problem if my 2nd fermentation is not frizzy
Thanks for the question Christine! There could be many things from having a starter culture that's just not as active, it could be cold in your house so it might slow it down, not as much sugar, or maybe there was chlorine present? We've also had times where our bottle didn't pressurize since it leaked. Keep trying and you'll get a nice fizzy one! Hope that helps!
Could you bottle one of those after it gets done fermenting
Absolutely! We usually bottle these and store them in the refrigerator. They will still ferment and build pressure in the bottles, so make sure to burp then occasionally. With this recipe, we get the best results burping the bottles every few weeks or so, but make sure to test the pressure in your bottles so you know how quickly the pressure is building.
Thanks that’s helpful
Do you think this would have more flavor when bottling than if you was to just put fruit it the bottle with the kefir
We put the fruit in separately after we ferment so there's no chance of hurting the water kefir grains. Otherwise I don't think it should change the flavor too much. Good luck!
Thank you
Our pleasure! Hope you enjoy making water kefir!
Very interesting. If using frozen blueberries in 2nd ferment for 3 days outside refrigeration, then in refrigeration with blueberries still in fermentation how long refrigerated in days will be safe to drink?
In secondary fermentation it's really just to get some good flavor of the blueberries. Once you think your water kefir is ready feel free to enjoy! Just watch out for any mold etc.
You leave them outside at room temperature during fermentation right? 3 days at room
Temperature sounds a lot 🤣 and after 3 days you put it in the fridge right?
We leave them on our kitchen counter at room temperature for 3 days for primary fermentation plus 2 days or so for secondary fermentation. It might be different if your home is hot or cold but then when it's done into the refrigerator so it slows it down. Happy fermenting!
Can you eat the fruit after the 2nd fermentation?
Thanks for the question Eileen! Since the fruit should be submerged in the liquid it should be great to eat unless it floated to the top and got mold. We usually drink it with the fruit in it since it tastes so good. Happy fermenting!
@@FermentationAdventure Thanks ☺️
can i put a lemon rind in the kefir grains?
Absolutely! During fermentation, adding some rind from a lemon or lime adds wonderful flavor and should not harm your kefir grains.
Is it possible that the kefir will explode and break the bottle if left unopened too long? I am worried about it exploding glass and all and making a mess in my kitchen or refrigerator if I don't burp it every day or however often. I am the only one that will drink it so I can't drink it fast enough and I don't want to have to babysit it (and forget to burp it).
Hi! You can always choose to ferment in a non-sealed mason jar like this to avoid the possibility of exploding bottles. With the addition of the sugars in the fresh fruit, you can expect for the fermentation process to really get going, which would give off a lot more gases. That's why we chose to use the open-air mason jars for secondary fermentation. When it's done with secondary fermentation and if you choose to transfer it to the glass pressure-safe bottles, you'll definitely still want to burp it every so often to let out any possible excess gases. By putting your bottles in the refrigerator, it will still continue to ferment, but very slow, so you won't have to worry about exploding bottles. Although we'd still recommend burping every so often. If it still seems like an active ferment, you can try burping it daily or weekly, but if it seems calm (few bubbles), then you could try burping it monthly. Hope this helps!
@@FermentationAdventure thank you.
In your introduction videos you guys show a crusty bread (round). Can you please show us how to do it? 🤤
Thank you! We've been wanting to do a video on that bread for a while. That one is our no-knead bread, though we also have a bread loaf version that we let rise longer. 💗
Can you add fruit to the swing top bottles?
Hi! The main issue with adding fruit directly to the closed bottles is that any ferment with fruit tends to get really active, which creates a lot of carbon dioxide. Those gases need to escape somewhere, so pressure would build up quickly in the bottles if the swing tops were closed. We like to ferment with the fruit in a mason jar with fermentation lids that allow the gases to escape, and it also makes it easier to keep an eye on how the fermentation process is progressing.
I don't want the chunks of fruit but I do want the carbonation from the glass bottles can you do the second ferment with the fruit in a mason jar then switch it to the glass bottles for a "third" ferment so it carbonates? Or should I get a carbonation lid for the mason jar during the second ferment?
Thanks so much for the question! You can definitely ferment it with the fruit in it for the secondary fermentation and then strain it into a bottle for a third round to carbonate. Be careful with the mason jars! They're not built for pressure so they might crack if you give it any pressure. The beer style bottles should work well for you. Happy fermenting!
Can you make ginger rhubarb ale
That sounds delicious! We used rhubarb in our blueberry soda recipe & video and it was so good. You could use both ginger and rhubarb with your water kefir. Or you could also add rhubarb to a homemade ginger ale. 😄
I thought you covered with a tight lid with the second fermentation?
Thanks for the question Lola! On the secondary ferment with fruit we just covered it with a cloth. Having more of an open air ferment allows it to get just a hint of a vinegar flavor which we like. You can definitely cover it with an airlock though if you'd rather have less of that flavor. Either way works great! Happy fermenting!
@@FermentationAdventure Thank you so much!!❤️
Anytime! 😊
Can you use wine bottles?
I’m looking to make nonalcoholic wine kefir
Hi! You can certainly use wine bottles with your primary fermentation, where the top is not closed completely. During the fermentation process, and even when it is stored in the fridge, there will be some gases released, so it's best not to store your ferments in any closed bottle unless it is made to withstand some pressure. This is why we like to use the glass pressure-safe bottles in secondary fermentation and while storing our water kefir drinks in the fridge.
@@FermentationAdventure can I ever cork crew it for shelf storage?
Why are you adding peels in your first fermentation? I thought that doing that degraded the kefir grains.
Enjoying your vids, btw!
Hi! Occasionally we'll add a little citrus peel in primary fermentation, but it's not something you'd want to add frequently. Best method is to change up your mineral sources for your kefir grains, which would also include things like sea salt, molasses, and raisins.
I did subscribe ♥️😇
Yay! Welcome to the Fermentation Adventure!
A video recommendation on how to do water kefir and you are ussing a metal spoon... great.
Definitely! There's a kernel of truth in the "no metal spoon" in ferments argument. If you have an acidic ferment sitting in a low quality metal container or a low metal quality spoon sitting in the batch it can leach metals into the ferment. We're using stainless steel that very briefly comes into contact with the ferment. But really if you're worried you can use anything you like!
I'm not seeing anyone else using this method for kefir. Everyone else seems to put the final liquid into a firmly capped bottle. I'm afraid of that method because I've heard of them exploding. Why have you decided to use this method? Why can't I find other people using it?
Hi! You can always choose to ferment in a non-sealed mason jar like this to avoid the possibility of exploding bottles. In this case, we chose to use a mason jar instead of the glass pressure-safe bottles for secondary fermentation because we had added fresh fruit, which we wanted to ferment aerobically (with exposure to air) in secondary fermentation. We also knew that the addition of the sugars in the fresh fruit would really get the fermentation process going, which would give off a lot more gases, and so it was a lot safer to use the open mason jars. At the end of this video, we left the finished kefir drink in the mason jar, with the pour top, and stored it in the fridge like this because we knew we would drink it soon. If we wanted to store it a lot longer in the fridge, at the end of the video, we could have transferred it to the glass pressure-safe bottles, where we would just need to burp it every so often to let out any possible excess gases. Thanks for the question!
You guys are a cute couple 😍 love your Channel
Thank you so much! We appreciate your kind words! 😃
The part you cut off on the pomegranate was actually the bottom not that it matters. They are beautiful on the tree/bush.
True!! Ha! 😅 One of the ends anyway. I am now a big fan of pomegranates! I wonder how much a tree would produce?
I’m glad everyone understood what they were making even if they pronounced it differently than you. 🙄
😆 KEEFURRR!
Fruit making fruit kefir lmao
Yes 😂😂😂
👍💖
Hope you enjoy this one!
You are so nice!
Thanks so much Daniele! :)
@@FermentationAdventure thank you!
U are add sugar fruit kefir
Rather use a plastic strainer. Avoid any metal!
Everyone's different! Some like plastic, some like stainless steel. In the end it's only in contact for a split second so feel free to use whatever you like! 🙂
hi, measuring things by weight (imperial or metric) would be more accurate and more people around the world could relate.
Hi! We started doing this in our later videos, where we show both measurement methods. Also on our website, we try to do that as well. Thank you for the comment!
I was wondering about kifir even though, your pronunciation is to Frenchy. How much sugar are you talking talking about total? To much sugar is not healthy. Lifer does not seem to be healthy do to sugar. Does 2nd or 3rd firmintation reduce sugar, if so how much. So what if it taste good, how much sugar?
Thanks for the question Rick! Many fermented drinks including water kefir require sugar as the fuel for the fermentation process. If you taste a fermented drink before fermentation and then let it go through the fermentation process for a while you'll notice it doesn't taste as sweet since some of the sugar has been used up. It's the same in the wine-making process. It starts off super sweet with a lot of sugar and depending on how long you ferment and how active your culture you could be left with a lot of sugar or very little to no sugar like in dry wine. So the answer is, it could be either. I hope that helps!
It's true. Americans generally pronounce kefir differently that the rest of the world. I appreciate a teacher who prepares me to understand and be understood by the world community.
So cute you are the same height.
😂
😴
No worries, we can't please everyone. You're welcome to check out our website though: fermentationadventure.com
not ka fear
It's fairly common for both pronunciation 'kuh-fear' and 'kee-fur'. How do you say it?
@@FermentationAdventure
It was key fur 50 years ago and I never heard it differently on the east coast. Now, I live in the Midwest. I used to make dairy kefir for years, I think it's the greatest drink in hot weather.
I'm hoping the water kefir will provide pro biotics at a good price. Store bought pro biotics are spendy.
I’m Belarusian, milk kefir is from the caucus mountains of Russia. All our relative say “kuh-fear” and we all cringe when people say “key-fur”
Water kefir grains should not come into contact with metal! Your strainer is not a good choice in this video.
Hi there! We agree that cheap metals shouldn't be used with ferments in general, but this strainer is stainless steel and we've never had a problem using it with any of our ferments. It's amazing how resilient ferments can be!
You could have done this video in half the time without all the dramatics. So I’m moving on.
:::: Dramatic Pause :::: 😂 Thanks for watching!
Yeah, to cheesy for my taste
They are a cute couple who are happily educating us……..👍🏻