How to make home made Kefir Ginger Ale - YUM!!

[hippeebigbuckle]

I just made coconut water kefir & coconut meat yogurt w/the pkg. grains (I didn't know there was a choice when I asked). I got everything in jars and realized having used the Vitamix blender to pour (I broke my glass meas. cup) it had a metal blade in it, & I had the canning lid on the jar & shook it before remembering the coffee filter lid. I think the Vitamix blade steal so I may be ok but I see you aren't concerned with a metal lid touching kefir grains, so do you think I’ll be okay?

[TeamingWithNature]

@hippeebigbuckle I think it all will be ok. Give it a try and let us know here! After all, we're all in this together and learning from the experiences on each other helps all involved!

Enjoy the wonderful world of home made kefiring!

To your health!

[veganrexia]

I can't get hold of coral calcium. Do you know if it would be ok to add a whole organic egg? I read once that you could extract the calcium from an egg shell by putting it in an acid medium for a few days, but I suppose you are aonly fermenting this for 24 hours? Also, do you know if manuka honey would be ok or would it kill the kefir?

[TeamingWithNature]

@veganrexia I'm not sure about the manuka honey. As honey is antibacterial by nature anyway, the manuka will simply make the honey more antibacterial. As it is with the honey, the kefir grains do 'give up' after 8-10 batches. The same will occur with manuka honey. Give it a try and let us know here how it works! :)

If you email me through youtube I will give you a contact for coral calcium. I prefer the mineral matrix in coral from the ocean over egg shell.

To your health!

[2prevail]

What a great video. Thanks for a more in depth look at the health benefits. I am ready to order some grains and my 9 yr. old daughter and I are so excited to make kefir a part of our healthy lifestyle. Please keep the videos coming.

[TeamingWithNature]

@2prevail Thanks for the kind words! Homemade kefir is a wonderful addition to any family looking to create greater health and wellness as well as teach through example the benefits of making it yourself!

To your health!

[fillyjonk55]

Greetings! I'd love to make this, however, where in the world can I buy a piece of coral calcium? When I google coral calcium or look on eBay, all I can find is coral calcium capsules...

Also, you said that you are now adding figs...what about dates? I assume that they would work, too?

[TeamingWithNature]

@fillyjonk55 If you email me through youtube I will contact you directly. We sent coral calcium all over to folks to reach out to us.

Yeah, dates should be good as well, plenty of sugars in them. I just am partial to figs :)

Thanks for posting!

[RSunny2013]

I read somewhere that honey is a natural antibiotic. Will the honey kill the kefir bacteria in this drink?

[TeamingWithNature]

@RSunny2013 Great question! I agree that honey is a natural anti bacterial agent. However, the amount of honey in the ginger ale doesn't stop the kefiring process. If the honey 'won' the drink wouldn't kefir, you follow? It is a living drink when done.

I hope this helps.

[777VIBRANT]

Great info and great recipe.

[voltaaa]

hey thanks for this great video. i was wondering how long you leave the ale to ferment and under what conditions - ie room temp then cold sotrage? I also enjoy a carbonated ginger ale, do you have any tips regarding how long it can be left, as some recipe's advice against airtight containers to avoid explosion.

Thanks again

[TeamingWithNature]

@voltaaa Good questions! Generally, it takes 24 hours to ferment, depending on the temp of your kitchen. Yes, room temp then to the frig. You do have to be careful with airtight lids as they can explode.  The trick is to leave some space at the top. In other words, only fill it maybe 2/3 full. That will give enough air space to allow for some compression without blowing the lid!

To Health!

[iliarashev]

Inspiring !!! I like your style of research and mix of facts and gut feeling. And the video for the tomato - compost tea experiment... speechless.

Keep them coming.

Thank you for helping the world.

[TeamingWithNature]

@iliarashev Wow, thanks for the kind words! Hearing positive comments like this inspires me to make another video!

To Health!

[prttypynkribbon]

I am curious if this tastes different than if you made it with water kefir grains. This would be the perfect recipe for water kefir grains because they grow really fast with the added minerals, you would just have to use sucanat or another form of sugar. I make a water kefir with grape juice, lavender, and blueberry tea that is fabulous. Thanks for the awesome videos!

[TeamingWithNature]

@prttypynkribbon It definitely does taste different with water kefir grains (WKG)! First, when I make this with WKG, I can't use honey as the honey is inherently antibacterial and the WKG just aren't as strong as milk grains. Your recipes sound fabulous! Make a video and send it to me and I'll post it here so everyone can benefit!

Holler with any questions!

To Health!

[1974debbie]

I am wondering if turmeric is necessary for this. I realize the health benefits, but unfortunately I don't think we have access to fresh turmeric anywhere in my area. Can we use organic turmeric in the crushed form? Can we use eggshells (farm fresh) instead of coral calcium? Thanks!

[TeamingWithNature]

@1974debbie Good questions! The turmeric isn't necessary for the recipe. I add it just for the extra health benefits. You can actually add lots of different flavors for this brew, even making it a root beer style drink! I think you could use powdered turmeric if you wanted to try it. About the egg shells, my concern here is how are you going to get all the protein out of the shells before using them. I think having a little egg in the shell would make for a weird combination.

To Health!

[kingrotty]

Keep making many Many more videos!!

[TeamingWithNature]

@kingrotty Hey, with comments like this, I'm inspired to make more! Thank you!

[kingrotty]

Amazing!! More people need to know about this!! spread it around people!!

[TeamingWithNature]

@kingrotty Thanks for the excitement and kind words!

[Nadjabem]

Is there any alcohol content in this?

[TeamingWithNature]

@Nadjabem Great question! Thanks for asking. Although I have never had it tested, generally lacto fermentation does create a bit of alcohol. However, the amount is most likely between 1-2%. In other words, very low. It's my opinion that a glass of this gives the benefit of a little alcohol as it's my understanding that very low amounts of alcohol can facilitate health, kind of like the glass of red wine idea. There's my two cents. Call it rationalization if you like! :)

To health!

[lookin4space]

Historically ginger ale was made from yeast, not kefir. Ginger ale is western European whereas kefir is from Russia. I've been looking into using kefir and kombucha for beverages, since they taste a lot like dry champagne.

[TeamingWithNature]

@lookin4space Thanks for this. Lacto fermented ginger ale, however it's made, is so fantastic. Like your 'dry champagne', kefir ginger ale has become what my wife and I refer to as 'our evening cocktail' with dinner :). We are looking for some fancy wine glasses to enjoy it in even!

To health!

[lookin4space]

Using honey seems a little risky since it has a natural antibiotic and often kills SCOBYs like kefir. Have you ever had a batch failure?

[TeamingWithNature]

@lookin4space I agree that using honey is 'risky' in a sense, as the honey is antibacterial by nature. While I haven't had a batch failure, I have found that I get maybe 10-12 batches of ginger ale before the grains are 'toast'.  It seems to me that kefir is stronger, more resilient than kombucha, which seems more prone to contamination than kefir grains.

[aterlvx]

you use the same kefir used for milk?

[TeamingWithNature]

@aterlvx Yes, I use what are called milk kefir grains as opposed to water kefir grains. Thanks for the question. Holler with any others.

[choorijamadar]

hey!....im reeeeeally new to this kefir thing..anywhoo learned ALOT from u. Question, i dicovered the taste of ginger ail with out gorging down a bottle of the unhealthy sugary stuff way b4 watching ur vid, i steap green tea and slices of ginger for a long time and thats wen it starts to taste like ginger ail, so will really high or low temps kill the grains?..& if u bite the grains willthey die and be useless?

[TeamingWithNature]

@choorijamadar Welcome to the wacky (but healthy) world of kefiring! Yeah, the kefir grains would die in really hot water. One way you would use your current technique with kefiring would be similar to making kombucha (another great probiotic). Make your ginger tea, let it cool, then put that with some sweetener (for a source of food for the kefir grains) with the kefir grains for 24-48 hours. Then you would have a probiotic ginger ale/green tea drink!

Hope that helps!

To your health!

[ofironcords]

Can you use a similar method to make other fermented beverages? I am planning on creating my own kefir-fermented wine with grape juice and an apple cider. I plan to "feed" my kefir grains with turbinado sugar. Any tips and tricks you may have is much appreciated. Keep up the great work!

- Dave from Poway, CA

[TeamingWithNature]

@ofironcords Hey Dave, while I have never made a kefir wine or cider, I have made kefir root beer and an awesome grape cider with whey (oh, that was good). You probably won't need the added sugars for either grape or apple. Maybe make it in batches so you can mess up one or two on your way to a good batch!

Here's a fun one! Make a video about it and I'll post it here so we can all learn from your experimentation!

To your health!

Will

[squeeziecat]

I like the additional of coral calcium - what other sources of calcium could I use if I don't have coral?

FYI - thought you might appreciate this - the ancients used fermentation to make antibiotics to fight infection, too. There's an article about it at Science Daily from Sept. 2, 2010 (YouTube won't let me post the link).

[TeamingWithNature]

@squeeziecat Thank you! I am very interested and aware that our cultural roots come from some very aware and savvy people! Our ancestors knew how to ferment to keep food. It just also happened to make it so much better for us! That's Teaming with Nature!

I'll check out the article and perhaps post it on our Facebook page. I also can't post the link to our FB page here, but you can find it by searching Teaming with Nature on Facebook!

To your health!

ps we ship coral, email to hear more!

[kraken138]

Is water kefir just as healthy as Milk Kefir?

[TeamingWithNature]

@kraken138 Great question! I'm not the last word on this, however, you asked me so here goes... Water kefir is very good for us in that it is lactic acid beverage, so normalizes stomach acidity and is a good source of probiotics. However, in my opinion, milk kefir is better because milk kefir offers all the benefits of water kefir AND is a great source of very available protein and very high quality fats for the immune system. So, water kefir is great, milk kefir is even better. :)

Health!

[celloldy]

I am wondering if there is an alternative to the turmeric that you used?  I can't find fresh or dried, only ground...

[TeamingWithNature]

@celloldy I'm not aware of any replacements for the specific benefits that turmeric offers.

We are in the process of setting up a page that offers some of the various specifics I discuss on these videos, including fresh turmeric, ginger, coral calcium, as well as food grade diatomaceous earth. Please let me know if you would like to discuss this further. Ginger and turmeric grow where we live very well.

To your health!

Will

[celloldy]

@TeamingWithNature I used half a teaspoon of ground turmeric today while waiting to track down the fresh variety...hopefully we'll reap some of the benefits until we get the real thing! Would be great to see your page when it's up and running.

[TeamingWithNature]

@celloldy Right on! Please let me know how it turns out. Be willing to tinker with making it. Remember it's an artisan craft so no recipe will work perfectly. There are too many environmental factors, so be willing to play with it! Have fun.

To your health!

[Arushka1971]

O! I did not know that with kefir grains we can do Ginger ale.

I have kefir grains, was using them with milk.

Thank you for information!

Just one question: where I can get corral calcium?

And...do you use combusha mushroom for those kind drinks?

[TeamingWithNature]

@Arushka1971 Cool huh? You can do lots of other water based kefirs with regular milk kefir grains! Just rinse them a couple times in water first to remove all the milk residue. We offer coral calcium for sale. Email us for details at teamingwithnature(at)yahoo(dot­)com . I currently use kefir grains for both milk and water kefir probiotic drinks. I plan on incorporating kombucha soon.

To your health!

[Arushka1971]

@TeamingWithNature I have combusha, I make drinks with black tea and it's very refreshing for summer.

And thanks for info about coral calcium. We use to buy from some company, but it was in powder. I had to put this powder in water and drink it during day. But like that, how you make-test is much better.

I think you have all info about this coral calcium-I will go and check this out! Thank you very much!

[vagirl1970]

I've recently become acquainted with Kefir and am curious, since your primary ingredient is water, can water kefir grains be used instead of milk kefir grains for making the ginger ale? If so, will the honey kills them?

[TroutEhCuss]

what is kefir? that's the million dollar question and where do you get it.

[TeamingWithNature]

@TroutEhCuss Great question. Kefir is a lacto fermented drink primarily made from fermenting some type of milk. Although you can buy kefir in many stores around the world, my opinion is that we get the best health benefits actually making it for ourselves. Holler with any other questions!

To your health!

Will

[insatiable]

what other ingredient did you use besides the ginger? i didn't get that sorry- but my mom got really interested in the video and we are not native speakers :) thanks in advance!

[TeamingWithNature]

@insatiable It's base is water with honey. With that we add fresh ginger, half a lemon, 2 dried figs, and a piece of coral. Then we add the kefir grains that we converted to ferment on honey rather than milk sugar. I hope this helps!

Salud!

[insatiable]

@TeamingWithNature hi :) thanks for the fast reply. i was only confused about the other thing that looked like the ginger but thank you so much. in the other video you mentioned about shipping some kefir grains in the past. how can you do that so they won't die? do you still ship them when requested?

thanks for your time :)

[TeamingWithNature]

@insatiable Thanks for the reminder! Yes, I do commonly put turmeric as well with the ginger ale! I do still ship out kefir grains in milk priority mail. I would like to be able to ship globally but haven't worked that out to be financially sensible. I'm going to be away from my computer for two weeks starting tomorrow. So, if you post another question know that it will be a bit before I respond.

To your health!

Will

[dollofperdition]

Love the video and will try this soon, however I had read that using honey is not the best option due to it's antibiotic abilities. I'm just wondering what you think of that, for now I'm trying to build my kefir grains supply up and then I can make this. I think I can get my husband to drink his bacteria if it's in ginger form. Thanks again amazing video!

[TeamingWithNature]

@dollofperdition This is a great point and question! I learn so much from folks like you proposing other perspectives. My original reasons for using honey (rather than sugar) is for the beneficial qualities like propolis as well as the fact that honey is in a more natural form. I've since decreased my sugar intake and use half the honey now and 2 dried figs (which makes this ginger ale even more delicious).

Maybe try some other sugars and let us know how it goes!

To your health!

Will

[TeamingWithNature]

@hugobossdb I have not read In Defense of Food at this point. It's on my list however. I am generally familiar with Michael Pollan's work and contribution to the movement.

Why do you ask?

To your health!

Will

[zameluzza]

thanks for the video :) could you share where to get coral? thanks

[TeamingWithNature]

@zameluzza

We have collected it along the years from shorelines. We do plan to offer pieces of coral for sale soon! So, keep posted as we'll announce it via our Facebook page for teaming with nature.  Youtube won't let me post the link so you can find us on Facebook by searching Teaming with Nature.

To your health!

Will

[exclamation3mark]

What about store bought powder ginger? good organic stuff ofcourse, how much do you think would work?

[TeamingWithNature]

@exclamation3mark Good question! Although I've never done it with powdered ginger I'm sure it will work fine. It's strong stuff so maybe start with 1/2 teaspoon in a 1/2 gallon and see if it's strong enough. It's all about tinkering with the recipe to your personal taste. Some like it spicy!

To your health!

Will

[organicspark]

Thanks Will! I appreciate your generosity!

[organicspark]

HI There! Thanks so much for this video. It's my second time back to watch it, and now I am ready to try! I have two questions for you...

1. Do you have to strain out the kefir grains before putting it in the fridge?  Or can you just store them in it until you finish, then re-use.

2. Do I need to use a new piece of coral each time? Or can I keep re-using that...

Thanks so very much for sharing your vast knowledge! Know that it is much appreciated.

Warmly,

Molly

[TeamingWithNature]

@organicspark Great questions!  Thanks for asking these! Re your questions, yes you can leave the grains in the ginger ale while you drink off it until it's time to make another batch. And you can use the coral over and over until it dissolves completely into the kefir which will take many batches.

Holler with any other questions! Please let me know how it turns out!

To your health!

Will

[rushtoqueue]

I can watch your videos over and over again. Yo are so informative.Keep them coming and when you do start to sell or can suggest a source of coral calcium please let us know.

[TeamingWithNature]

@rushtoqueue Wow, I am honored by your post. Thank you for sharing this. I will let everyone who subscribes to this channel when we get a site up and running. Know that you can also find us on Facebook by searching for Teaming with Nature on FB.

To your health!

Will

[dtmom13]

I'm going to make this, great video!!!

[TeamingWithNature]

@dtmom13 Do it and let us know how it goes! Sharing information and ideas we can create greater health and vitality for us all! Thank you!

[dtmom13]

@TeamingWithNature I did! I used water kefir grains with grated ginger and lemon and it turned out super! My son is taking it to soccer games and drinking it during and after. He loves it! Which is awesome because he has kidney issues and this is supposed to be really good for that. I love it as well! Everyone needs to get on this drink.

[TeamingWithNature]

@dtmom13 Thank you so much for replying! This really makes my day. To hear that someone has benefitted from my posting really helps out. I'm so glad he likes it. Once you really get the hang of it, maybe try tinkering with the recipe some. I recently changed to using dried figs for most of the honey. It's even better (says my family).

To your health!

Will

[strandedable]

Hi there, I was wondering how long it takes for the process of making Keefer ginger ale, and what happens to the keefer grains afterward. thank you. Peter susin.

[TeamingWithNature]

@strandedable Generally the ginger ale is ready in 24 hours, however there are many factors that can change that. I suggest you watch another video I made called Kefir Making FAQ. It covers the questions you ask as well as many others. Look for it in the side bar for Teaming with Nature.

To health!

Will

[turuanu]

Do you know about rejuvelac? I bet it would make a great ginger ale, too.

[turuanu]

Your videos are so my stuff! I subscribed after the kefir ginger ale one, which was actually the first I watched. Abut the ginger ale, you didn't say how soon it'll be ready. thanks.

[mormonwoman52]

Where do I get Coral in Idaho?

[TeamingWithNature]

@mormonwoman52 Good question! I don't know where you could get coral calcium in Idaho! I do plan to offer it for sale soon. So, perhaps just check back soon or subscribe to the channel!

Thanks,

Will

[michigankids]

This was a fantastic video!! Thank you!

[TeamingWithNature]

Wow, thank you for the supportive words!

[montanaview]

hello Will, great videos very helpful thanks. i am in montana how can i go about getting some grains from you would be more than happy to pay next day postage how do we go about that? can you help me out? i really look forward to the ginger ale one day. thanks charles rogers

[TeamingWithNature]

Hi Charles,

Thanks for your support. I'm happy to help. I'll write you a message to discuss details.

To health!

Will

[lllogical]

Thanks for the advice its really useful!

Is it ok to mix different probiotics and milk kefir grains? I got some milk kefir grains from different people and want to mix them in one jar.

Also do you know how long it takes to see the separation of the whey liquid and the curd of the kefir? I think the separation is not happening because I'm not using raw cow milk but instead organic cow milk from the stores or maybe it takes longer for the separation to occur in the winter time

Thanks again!

[TeamingWithNature]

Hi,

I just answered your first question about mixing grains on the other video. Re: how long it takes for the whey and curds to separate, pasteurized milk will separate as well. Many factors can affect it. Amount of grains, how active they are, and yes, temperature of your kitchen plays a large role. Maybe just leave it another day on the shelf and see if you see some coagulation of curds and pockets of fluid (whey) in area in the kefir. Holler with any others!

Thanks,

Will

[lllogical]

Hello, i was wondering even digesting this wouldn't the stomach acid kill off the pro-biotics? since the lactic acid makes the stomach acid even stronger than what it is normally

Thanks for the videos and tips

I'm still waiting for my kefir grains to arrive and its driving me crazy already

[TeamingWithNature]

Great ponderings! Actually, the lactic acid in kefir doesn't make the stomach acid even stronger than what it is normally. Kefir has a modulating effect on the stomach cells that manufacture stomach acid. If the acid is insufficient then kefir stimulates more production. If the stomach acid is too great, kefir will buffer the production. It is profoundly responsive to helping the body balance in so many ways.

Enjoy kefiring and holler with any other questions!

To health!

Will

[fourh4lifez]

Where do i find turmeric? I've looked for it and can't find it anywhere. Please help

[TeamingWithNature]

Hello,

I plan to offer fresh turmeric for sale soon from the website linked to this youtube page. If you subscribe to the Teaming With Nature youtube channel I plan to keep everyone informed of that new development. Currently I buy it at the local natural food store. Others have found it in Asian markets local to you.

I hope that helps.

To our health!

Will

[gcaracci]

Will, superior videos you've made. Thanks. Question.: What would you recommend as post workout shake for recovery? You seem like a pretty fit guy.

[phantomcreamer]

Well put together sir. If I may add that the lemon is very helpful at acidifying the drink right off, so that pathogenic bacteria will have trouble growing in the media. In this way the solution becomes selective for the Lactic acid bacteria. Also If you watch the video you can see how you inoculated the media with your mouth flora. Try not to lick your fingers or breath into the jar when working with it.

Other than that: best kefir video yet!

[TeamingWithNature]

Thanks for the kind words. Yep, I agree about the lemon in the ginger ale supporting lactic acid bacteria proliferation and reducing the chance of pathogen growth. Although I've never had a batch of ginger ale go 'off' and turn nasty, you are probably right about licking my fingers! I figure that these heirloom health tools have been around much longer than the awareness of sterile technique.

Thank you!

To our health!

[phantomcreamer]

The ancient art of fermentation has been very effecient at food preservation and enhancement. Remember that back then they also had less spread of varieties of opportunistic pathogens than we do now with a global community. Times have changed, and not just in this way.

[mr6o]

Great vid! : )

[zoeantoinette]

I am very excited to try this myself with my milk kefir grains. My question is this: it looked like you put quite a lot of kefir grains in there. If I have less grains, should I make a smaller batch? Thanks! Also, where do you buy the tumeric root? At an Asian food market?

[TeamingWithNature]

Thanks for the support! Yes, you can use less grains in a smaller batch. Another option is to continue to make milk kefir and wait until you have plenty of grains then start other projects like this ginger ale. Re: turmeric, I get it at our local natural food store raw. I think an Asian market would have it also. You could also use dried, ground turmeric if that's all you can get.

To your health!

Thanks,

Will

[marialauro]

Hi, can u tell me please how many hours does it take for the kefir ginger ale to be ready...

[TeamingWithNature]

Please look for your question in other comments below for a longer response. Generally 24-36 hours depending on many factors I cover in more detail in other postings. See below.

Thanks,

Will

[cocinademaria]

This a great idea.. thank u for sharing it with us... One question doesn't the lemon and ginger harm them?

[TeamingWithNature]

Great question! Actually, the lemon nudges the solution toward an acidity, which the kefir also does. The ginger actually encourages the health/longevity of the grains. The only way I have found to 'harm' the grains is to leave them in a batch too long. Doing so makes the ginger ale rather acidic which kind of 'pickles' the grains. This is why I refrigerate the ale when it's just right. I hope this helps. Feel free to ask other questions as they arise.

Happy kefiring!

Will

[joelsjunkemail]

I just got some Kefir grains from my friend who cultivated them in milk. I put half in milk and the other half in coconut milk. Both turned out real good. I was wondering how you got your grains so big. I'm thinking use less grains at a time.

[TeamingWithNature]

I think coconut kefir sounds awesome. I will definitely make some once I have a great source of quality coconuts! Regarding the size of kefir grains, there are many types of grains I've seen. Some are smaller, some more ropey shaped, then the big 'cauliflower cluster' shapes I cultivate. The ropey shaped grains are a different type of milk fermentation, not truly kefir. I don't really think one is any better than another. Holler with any other questions.

To health!

[kiwiyates5]

Great video! I'm just starting with kefir grains and have a couple of questions. I have milk kefir grains but want to use them mainly for Kefir ginerale and coconut milk. Will the grains only reproduce while in milk? How long do you let your Kifir gingerale sit before drinking? Thanks!

[TeamingWithNature]

Great questions! Thanks for your appreciation. You are right that milk kefir grains will only reproduce in milk (from my experience). I kefir in milk daily so have plenty of grains to convert to make ginger ale (and root beer!). I have yet to try coco milk but I'm sure it's great! Regarding how long it takes, please see my previous response to the same question. Holler with any other questions and please let me know how it turns out!

To health!

Will

[joelsjunkemail]

How long to you let it kefirize?

[TeamingWithNature]

Good question. It's not a cut and dry answer. It's an artisan craft really so it depends on several factors like number of kefir grains used, relative health of the grains, temperature you keep the ginger ale in while fermenting, to name a few. I can tell you what I do and hope that helps. It's cool where I live year round, 50-70 degrees. You can see in the video how many grains I use. Given all that, it takes roughly 24-36 hours until ready. Give it a try!

To health!

[loveguitars]

Excellent

[Samasnier]

Great video!

Where do you get the coral?

[TeamingWithNature]

Good question. Hmm, we lived in Hawaii for years and go back occasionally. We just have had them around from beach combing.

I quick look around the net for coral found lots of options if you don't have the opportunity to pick some up personally off the beach.

I hope that helps!

To health!

Will

[deltalions]

Hey man,

greatly informative and well-presented vids - thanks so much for sharing your knowledge.

Agave nectar as a substitute for honey ?? More soluble, in my opinion ....

[TeamingWithNature]

Thanks for the support! Although I've never tried it, I'm sure you could use agave for the sugar in the recipe. In theory, any sugar source can serve as the food for the kefir grains. I use honey as a preferred choice, not that big on agave. Mercola recently put out a pretty scathing article about it. Historically, sweet fruits like figs were even used for the sugars for the grains to consume.

To health!

Will

[TeamingWithNature]

Great question! Yes, I do rinse the milk kefir grains a few times in filtered water to get as much of the milk residue off the grains prior to changing them over for use making the ginger ale. Once I start them in the ginger ale I don't rinse them again. I think that explains it sufficiently.

Thanks for asking this!

Happy kefiring and to Health!

Will

[greengoddess1950nm]

great video- one question- do you rinse off the kefir grains that have been in the milk before using them in the ginger ale?

[gcaracci]

Truly great instruction and explanation on kefiring.

Really interested in viewing the after workout shake you concoct. Will you create it any time soon?

[StarFlower99654]

How long do you leave the ginger ale kefir sit before it is ready?? I sure do look forward to additional videos. I just became informed of the importance of adding probiotics to my diet and begun making coconut kefirs.

[TeamingWithNature]

Thanks for the question! Several factors contribute to how long it takes for the ginger ale to be ready. A few are: how warm it is in our kitchen, how many grains I use and how fresh the grains are.

As a general rule it takes 24 - 36 hours. I'll normally take a sip at 24 hours to check it.

Once it hits that 'not too sweet' spot, we put it in the frig to slow the fermentation and start enjoying it! It's an artisan craft, so some experimentation is necessary. To Health!

Happy Kefiring!

[StarFlower99654]

Thank you. I have another question. How many times can you reuse the ginger ale kefir grains before they are no longer alive and need replaced?

[TeamingWithNature]

How long the grains will remain active also depends of several factors. The main issue I have found is the grains lose their vitality if allowed to 'pickle' in the drink (especially if the ginger ale is over done a bit).

So, the key for me has been to refrigerate the drink once it's ready and not let it ferment further. Doing it this way I have been able to reuse grains for 10+ batches. Generally, I rotate the older ones with new grains as I have extra.

Look for a kefir FAQ video soon!

[onipar]

Hey, Will. First, great video! I appreciate the effort and research put into making this.

My question is similar to Mick's in that, I am not familiar with the kefir process. I made a batch of ginger ale yesterday (very similar to yours) only I used the baker's yeast.

My question is this: Is the yeast version as healthful as the kefir version? Are the bacteria produced by the yeast as beneficial?

Or do you recommend only using kefir?

Thanks so much!

-Tony

[TeamingWithNature]

Hi Tony,

Thanks for your support!  Great questions! While I can't say whether baker's yeast ginger ale is as healthy as kefir ginger ale, there are substantial health benefits to baker's yeast! Both baker's yeast and kefir support our immunity each in their unique way!

It turns out the coating of baker's yeast is where the immune support factor called Beta Glucan is found.

For more kefir immune response info, keep an eye out for my 'Why make kefir' video coming soon!

Thank you,

Will

[adrianaedean]

What a great video. Can you start the ginger ale with water kefir grains. Thanks

[TeamingWithNature]

Yes, definitely! I've just never gotten into using water kefir grains. From my understanding however, it's recipes like this that are really designed for water kefir grains. I just adapt milk kefir grains to use to make ginger ale since I have an abundance of milk kefir grains.

To health!

[TeamingWithNature]

Great question Mick! As the kefir grains are alive, I don't think vinegar would work. Yogurt is getting there, but still lacks the diversity of organisms.

If you don't want to get into kefiring, I think your best bet would be to research home made ginger ales using baker's yeast, which is alive as well. I hope that helps!

Thank you,

Will

[mickthompsan]

thanks for the video!

if i don't have kefir grains, do you think i can substitute some yogurt or raw apple cider vinegar or some other fermented food?