- June 6, 2012 at 3:30 pm #84098
FaithMemberTopics: 16Replies: 87
Hey everyone, just wanted to share my SKG (Sugar Kefir Grain) success story finally! Thanks to all those who have posted their tips before! I have gotten a little here, and a little there. I finally found the most help at http://users.sa.chariot.net.au/~dna/kefirpage.html, Dom’s Kefir site.
There is soooo much information there, I finally broke down and emailed them to ask for help. Sandra was so sweet and told me what to do. My Kefir that I’d been working with since March and having NO SUCCESS, was up and going in that 24 hours!! It was AMAZING, and totally easy! So here are my tips to add to the growing Kefir list of questions.
Your jar must be airtight or else the grains will not be able to break down the sugars properly and in turn the water you’re using will in the jar will not be or turn fizzy and the grains will not grow.
This was my first mistake. I just had the SKG in a mason jar with a skrew on lid. It still kinda worked, but not really. She told me I must have the right jar. I switched to a different jar and…IT WORKED!! Plus it’s much easier to open, sometimes those jar lids get stuck and are impossible, so go get one of those “flip lid” kind, or something like it.
So here is Dom’s Water-Kefir Recipie
I just halfed it since I was only drinking it, but now the whole family is going to start, so I make a whole batch.
DOM’S WATER-KEFIR RECIPE
Utensils / Ingredients / Method
8-cup Masson jar or a suitable jar with wide opening andgood sealing lid
1 cup freshly rinsed SKG
1/2 cup raw sugar and 1 tsp organic blackstrap molasses
1cm [½” ] thick slice of lemon, and 1 or 2 dry fig [bothoptional]
6.5 cups spring water
1/4 tsp each Bicarb of Soda [pure baking soda] andcoarsely ground eggshell
1. Add water + eggshell grit to jar, then dissolve sugar, Sodium bicarbonate, molasses and thenadd SKG, optional lemon and dry fig
2. Seal jar airtight & let stand at room temperature for 2 days. To assist fermentation stir contentsafter 24 hours & as often as you can after that
3. Strain contents fill sealable bottles with the strained water kefir & refrigerate
Repeat all the above steps for each new batch.
Best served chilled. To ensure fizz store sealed bottle at roomtemperature to 1 day before refrigerating. Take care opening storedbottles; it may contain lots of pressure, which can forcefully spill outthe bottle.
Avoid overcrowding SKG — always measure the required amount of SKG for each new batch and do NOT use any more than that.Consistency in amount of grains is important.
Avoid over fermentation—do not ferment longer than 4 days at 20°-25°C. Avoid 3 – 4 consecutive 4-day fermentation. In coolertemperature 3-day fermentation is acceptable. Longer stored strainedwater kefir reduces more sugar due to secondary fermentation, whilegas production increases until the organisms use up all the sugar that they can.
Always have a batch of SKG cultured per Dom’s Water Kefir Recipe.As the grains increase, you’ll have lots of spare grains to experiment or try variations e.g., brewing Young Coconut Water Kefir, fruit juice or making cultured veggies [Dom’s Kefirkraut] etc. Except for Ginger beerwater-kefir, please use only spare SKG to culture any other [non-Dom’s water kefir] recipe. This is to avoid damaging your SKGdue to exposure to unfavourable ingredients. If this were to happen,then you’ll always have a batch of healthy SKG at hand.
Then I asked her since I was making only a half batch what should I do with the rest, also since I crunched up the egg shell so much, I couldn’t eat the Kefir if I wanted to because there were so many egg shells. This is what she said.
1. OK halving the recipe is fine and if you find you have too much and want to slow it down a bit either chuck your excess water kefir on your garden (plants love it) or pop the jar as it is in the fridge until you’re ready to do more. This basically puts the grains to sleep for a bit.
2. OK if you want to eat the grains and don’t want to eat the eggshell just put it in as one piece about 1cm big.
You don’t need to put in a lot and if you do put in too much you’ll get slimy grains that turn to a big mass of jelly.
So that’s it! I finally did get to the store and got some figs and the Blackstrap Molasses. I heard a slice of apple would work so I tried that. It didn’t work, not as nearly as much as the fig seems to? And I got the BM in a bottle you only need 1.5t so it should last a very long time!
I mix the batch, let it sit 24 hours, then the next day stir it a couple of times. On the morning(or whenever) of the third day I strain it out into my other flip lid jar for fermenting. I put in 1/3 C of grape juice and let it ferment on the counter another 24 hours. With the right room temp it works GREAT! I put it in the frig the next day and TOTALLY FIZZY! WOOHOO!! It works finally! And looks like it’s full of good stuff!
I’m just hoping I can put in the grape juice and it’s still okay? Anyone can chime in on this part if I’m wrong! I heard apple juice works well also for fizziness?
Well, I hope this will at least help one person?! 😉 Thanks again everyone for all your help! I did find Dom’s site here, so that was a blessing! Don’t give up on your Kefir!!!
One last thing, we had a few days of nice warmer weather, the Kefir went crazy! Then a few days of pretty cold weather, it slowed WAY down! So make sure your working with the right temp too, makes a HUGE difference!
Well, that’s all for now! 🙂
Thanks again everyone for all your help!! 🙂
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