jules wrote: I made my first batch of water kefir, which I think gave me a slight reaction from the sugary taste. Is it safe to drink on strict anti-candida diet? Does fermenting longer than 48 hours get rid of the sugar?
I would think that, after 48 hours and providing the temperature of the room was correct, the sugar should be fairly well absorbed by the bacteria.
For me, it seems the best temperature for fermenting kefir is from 74 – 76 degrees, but maybe others have found other temps to work fine as well. Anyway, if your room wasn’t warm enough for the full 48 hours, I suppose it’s possible that the kefir may not be fully fermented even after 48 hours.
What was the reaction you experienced?