Water Kefir Question

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This topic contains 3 replies, has 2 voices, and was last updated by  benc 6 years, 9 months ago.

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  • #85289

    benc
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    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?

    #85301

    benc
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    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?

    #85302

    Able900
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    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

    #85305

    benc
    Member
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    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.

    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.

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