- June 23, 2012 at 11:52 pm #85289
I made my first batch of water kefir with SKG. I don’t think I put enough sugar in it. I could only find one sachet of brown sugar & instead put 2 tablespoons of molasses plus some dried fruit.
My question is, if it ferments too long will the alcohol levels that rise be a problem for my stomach? Is 48 hours the cut off time?June 24, 2012 at 7:22 am #85301
Discussed this with my wife at lunch, she tasted it, & said it tasted like moonshine!!
I’m trying to cut the diary kefir back, because it doesn’t make me feel great. I feel a lot better on goats kefir.
I want to make the water kefir work, but really want to know how detrimental it would be to drink it if it tastes boozey?June 24, 2012 at 7:24 am #85302
Able900SpectatorTopics: 92Replies: 4811
Personally I wouldn’t want to drink it during a Candida infestation if it tastes like moonshine, Benc. Seems to me that can only mean that it contains a lot of alcohol.
AbleJune 24, 2012 at 7:40 am #85305
Able900 wrote: Personally I wouldn’t want to drink it during a Candida infestation if it tastes like moonshine, Benc. Seems to me that can only mean that it contains a lot of alcohol.
I guess so, would you advise to not use water kefir grains then?
I’ve made coconut water kefir with milk grains to success.
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