Water Kefir QuestionHome › The Candida Forum › Candida Questions › Water Kefir QuestionThis topic contains 3 replies, has 2 voices, and was last updated by benc 7 years ago. Viewing 4 posts - 1 through 4 (of 4 total)Author Posts June 23, 2012 at 11:52 pm #85289 bencMember Topics: 67 Replies: 419I 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 bencMember Topics: 67 Replies: 419Discussed 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 Able900Spectator Topics: 92 Replies: 4811Personally 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. Able June 24, 2012 at 7:40 am #85305 bencMember Topics: 67 Replies: 419Able900 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. Able I guess so, would you advise to not use water kefir grains then? I’ve made coconut water kefir with milk grains to success.Author Posts Viewing 4 posts - 1 through 4 (of 4 total)The topic ‘Water Kefir Question’ is closed to new replies.