Javizy wrote: When I make plain water kefir, I get next to no gas. When I make it with grape juice, it can blow the lid off the jar. The gas only tells you how well the yeasts are growing (C02 and alcohol are by-products). The alcohol volume is unlikely to go above 1%, so it’s perfectly fine to drink. I think 2% is the upper-bound.
I have more problems with the yeast rather than the alcohol content(though I’m sure the alcoholic content is worrisome as well) The smell is rather foul and I wondered about the logic of fighting candida with ingesting more yeast. Though I have read on the contrary that the yeast in kefir actually fights the malignant form of candida, so it may be just fear on my part. BTW, what is your experience with water kefir? I can derive from your posts that you have not had any adverse reactions from it. To let you know, I consider myself to be at the beginning stages of my treatment and I suspect that I have a pretty serious and not a mild case of candida. So people at more advance stages of their treatment or with milder cases may well be able to tolerate water kefir. Or it may be just an individual thing with me.