HAPPY KOMBUCHA BLOG — water kefir
Flavouring Water kefir with a second ferment
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Why does water kefir/kombucha/ginger beer explode and how can i stop it?
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Fermented drinks such as water kefir and kombucha and ginger beer are fun and very easy to make and drink. The bacteria and yeast in the cultures converts the sugars into lactic acid, a very small amount of alcohol, and a lot of carbon dioxide. In some cases too much carbon dioxide, and as the drink continues to ferment, more and more gas is created. This gas creates pressure when it is sealed into a bottle and the more gas that is created the more pressure is created, and too much can cause problems.
Types of sugar for water kefir
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One of the commonly asked questions we have is
What Sugar is best for Making Water Kefir
For the large part it is simply personal preference but there are a few things to consider when choosing your sugar.
When choosing a sugar for making water kefir, always read the label. Some sugars may contain anti-caking additives or other ingredients that could affect the health of the water kefir grains. You want to use a plain sugar with no added ingredients.
Lets de-bunk some kefir myths
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Let's de-bunk some kefir myths. There are some very dubious myths that seem to have built up around kefir online, here we explore them to see if they are fact or fiction.
Water Kefir Vs Milk Kefir- What is the difference?
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Kefir grains are very sustainable and economical. With gentle care, these grains can be recycled endless times. There are two varieties of kefir grains: water kefir which has a yellowish/clear crystal colour depending on the sugar they have been fed and milk kefir which has a white creamy cauliflower-type appearance. Both are delicious and have many health benefits. Kefir can be taken by all generations, from young to old, male and female. It is safe and nutritious. Since milk kefir grains feed on lactose, kefir is perfect for individuals who are colon sensitive and lactose intolerant. The good thing...