Hi Maria, love your vid and your style of presenting, very helpful. I'm using your 6/6/6 method for my third batch of water kefir. I realised I had so many kefir grains, yet I was only making 2 cups at a time. I notice you just stir it all up together. Does all the sugar have to be totally dissolved into the water? I'm using blocks of palm sugar and there is no way they will totally dissolve. I notice you use large blocks of sugar too, does it matter?
@Sereena111 When I use large blocks of sugar I usually will go back after 12 hrs and stir. just so the sugar is dispersed throughout the water. Does it make a difference??? I totally don’t know. The end result will decide. Thank you for the encouraging words. The Water grains love Palm sugar and that is why you are seeing much growth.
@gtamediaproductions1 Actually Maria, can I ask one more question? Do you know roughly how much sugar is left in the kefir after the whole process? I know the grains gobble up alot of it. I use exactly the same ratios as you do and 1st ferment for 3 days, then 2nd ferment for 2 days. My kefir water isn't sweet at all, just nice and fizzy. Just trying to stay away from sugar as much as possible.
@Sereena111 That is hard to say exactly how much is left since it matters on how many grains you have as well in the mix. The longer you ferment the less sugar so by taste is the only indicator you really have. If you are really concerned about the amount you can lower the amount of sugar in the mix. The lower amount of sugar will slow down the growth of the grains, but that is not always a bad thing since they grow like crazy to begin with.
im revisiting ur vid. lov ur info clarity! but why do grains "like the alkaline egg shell" when they grow in acid?? ur education style is very beautiful
@thallious9876 You have a good point there, but they do die eventually if left in there too long. I believe perhaps the eggshells also benefit much more in what they also give in the way of nutrients.
I just got my kefir grains, i got 4 tablespoons to start. I only have a One Gallon glass jug. Do I need to get a smaller glass jug like the one you have or is it ok to only put the 4 cups of water and leave all that air space in the gallon jug?? Any help would be great.
Thank you for sharing this video. I was told that we cannot take this drink continuously. It was like taking for 20 days and then stop for a few days and then continue again. Is that true? If so, why is that so?
@thallious9876 I found this in another site "...give ourselves a break once a week or so, where we do not consume kefir for at least 1 day. It's never a great idea to eat the same thing continually without a break (just like its never recommended to exercise continually without a break - the body needs time for recovery and variety). Even in Tibet there's a belief that it's best to drink only 2 cups a day and after 20 days take a 10 day break, completely abstaining from kefir."
Thank you for sharing. I was following your instruction until the last part where I mistakenly put baking powder instead of baking soda to the bottle..just a small amount. I discovered that after making the drink a few times. I understand that baking powder contains aluminium, so does that mean the probiotic drink produced is poisonous to drink? i also noticed that my water kefir does not multiply as much as they used to. What should I do now?
@tyngteh I am not sure about the lasting effects of Baking powder on the grains, but since it’s fine to use in baking it will not be poisonous. The grains have times that they grow more and other times less. Maybe try different sugars to see if that makes a difference. But all sounds normal from my experience.
@gtamediaproductions1 thank you very much for responding. I'll try using different sugar as recommended then. However, is there any difference in using natural mollasses sugar and brown sugar? The drink produced using natural mollasses sugar is very sweet, like just plain sugar water. Does that mean the fermentation do not take place?
@tyngteh I am not sure what you mean by natural molasses sugar. If it’s mostly molasses then that is why nothing much is happening. Look for unrefined sugars, that can be found mostly at good cost from Asian markets. The more unrefined the more pronounced the taste. Most unrefined sugar is cloudy in colour. Most comes in blocks. Palm sugar is also good but produces a very strong taste.
@gtamediaproductions1 thank you for responding promptly. Am now using natural brown sugar and will try to look for unrefined sugar. Btw, how long can i keep the enzyme or probiotic drink in the fridge? There seems to be some alcohol content in the drink. Will it hurt my liver? How much can we drink in a day? Can my daughters (age 12 and 14) drink this? I've been giving them this drink for a while but am now worried about the effect of alcohol in them.
@gtamediaproductions1 thank you for your explanation. The pro-biotic drink that I get from this process seems to have some alcohol content in it. I know that this is normal and acceptable. But is it safe for my girls (they are 12 and 14 year old) to drink it as well? Does this alcohol give any effect to them in the long run?
@tyngteh As to the Alcohol content you are correct it is marginal but it does depend on what the Kefir is made with. I would say to listen to your body and adjust if necessary. If you are concerned about the alcohol with your kids then limit the amount they drink daily but I don’t think it will cause them harm, but that is just my opinion as I am not a Doctor.
@gtamediaproductions1 thank you for your explanation.But why is it that nothing much is happening when I use molasses? The pro-biotic drink that I get from this process has some alcohol content in it. I know that this is normal and acceptable. But is it safe for my girls (they are 12 and 14 year old) to drink it as well? Does this alcohol give any effect to them in the long run?
Great video, you explain everything very well. I am waiting for mine to arrive and I can't wait to try this out. Thank You again for a great instructional video.
how do you preserve water kefir grains?
bzzazab 3 weeks ago
Thanks so much for a thorough video! I hadn't heard of using molasses, baking soda or eggshell before! I am so excited to get started.
2prevail 2 months ago
Hi Maria, love your vid and your style of presenting, very helpful. I'm using your 6/6/6 method for my third batch of water kefir. I realised I had so many kefir grains, yet I was only making 2 cups at a time. I notice you just stir it all up together. Does all the sugar have to be totally dissolved into the water? I'm using blocks of palm sugar and there is no way they will totally dissolve. I notice you use large blocks of sugar too, does it matter?
Sereena111 2 months ago
@Sereena111 When I use large blocks of sugar I usually will go back after 12 hrs and stir. just so the sugar is dispersed throughout the water. Does it make a difference??? I totally don’t know. The end result will decide. Thank you for the encouraging words. The Water grains love Palm sugar and that is why you are seeing much growth.
gtamediaproductions1 2 months ago
@gtamediaproductions1 Actually Maria, can I ask one more question? Do you know roughly how much sugar is left in the kefir after the whole process? I know the grains gobble up alot of it. I use exactly the same ratios as you do and 1st ferment for 3 days, then 2nd ferment for 2 days. My kefir water isn't sweet at all, just nice and fizzy. Just trying to stay away from sugar as much as possible.
Sereena111 1 week ago
@Sereena111 That is hard to say exactly how much is left since it matters on how many grains you have as well in the mix. The longer you ferment the less sugar so by taste is the only indicator you really have. If you are really concerned about the amount you can lower the amount of sugar in the mix. The lower amount of sugar will slow down the growth of the grains, but that is not always a bad thing since they grow like crazy to begin with.
gtamediaproductions1 6 days ago
A lot of people use stainless steel just fine, since it's a non-reactive metal.
MephistophelesMyLord 2 months ago
im revisiting ur vid. lov ur info clarity! but why do grains "like the alkaline egg shell" when they grow in acid?? ur education style is very beautiful
thallious9876 4 months ago
@thallious9876 You have a good point there, but they do die eventually if left in there too long. I believe perhaps the eggshells also benefit much more in what they also give in the way of nutrients.
gtamediaproductions1 4 months ago
@gtamediaproductions1 understood :) tks Maria!!
thallious9876 4 months ago
I just got my kefir grains, i got 4 tablespoons to start. I only have a One Gallon glass jug. Do I need to get a smaller glass jug like the one you have or is it ok to only put the 4 cups of water and leave all that air space in the gallon jug?? Any help would be great.
JASONANDTRACI 4 months ago
I am traveling, can I save the water kefir Grain in the refrigerator/freezer for a month? to reuse again to make water kefir?
TheZizi008 4 months ago
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thanks, your video is the best, how much water kefir we can drink, daily ?
and also can u tell us about Kombucha Tea? was wondering if the water kefir and Kombucha Tea have the same probiotic.
TheZizi008 4 months ago
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TheZizi008 4 months ago
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TheZizi008 4 months ago
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TheZizi008 4 months ago
Thank you for sharing this video. I was told that we cannot take this drink continuously. It was like taking for 20 days and then stop for a few days and then continue again. Is that true? If so, why is that so?
sycheok 5 months ago
@sycheok I don't really know but moderation is always a good thing.
gtamediaproductions1 5 months ago
@sycheok did u ever learn why?
thallious9876 4 months ago
@thallious9876 I found this in another site "...give ourselves a break once a week or so, where we do not consume kefir for at least 1 day. It's never a great idea to eat the same thing continually without a break (just like its never recommended to exercise continually without a break - the body needs time for recovery and variety). Even in Tibet there's a belief that it's best to drink only 2 cups a day and after 20 days take a 10 day break, completely abstaining from kefir."
tyngteh 4 months ago
@tyngteh thank you!! : )
thallious9876 4 months ago
Thank you for sharing. I was following your instruction until the last part where I mistakenly put baking powder instead of baking soda to the bottle..just a small amount. I discovered that after making the drink a few times. I understand that baking powder contains aluminium, so does that mean the probiotic drink produced is poisonous to drink? i also noticed that my water kefir does not multiply as much as they used to. What should I do now?
tyngteh 6 months ago
@tyngteh I am not sure about the lasting effects of Baking powder on the grains, but since it’s fine to use in baking it will not be poisonous. The grains have times that they grow more and other times less. Maybe try different sugars to see if that makes a difference. But all sounds normal from my experience.
gtamediaproductions1 6 months ago
@gtamediaproductions1 thank you very much for responding. I'll try using different sugar as recommended then. However, is there any difference in using natural mollasses sugar and brown sugar? The drink produced using natural mollasses sugar is very sweet, like just plain sugar water. Does that mean the fermentation do not take place?
tyngteh 6 months ago
@tyngteh I am not sure what you mean by natural molasses sugar. If it’s mostly molasses then that is why nothing much is happening. Look for unrefined sugars, that can be found mostly at good cost from Asian markets. The more unrefined the more pronounced the taste. Most unrefined sugar is cloudy in colour. Most comes in blocks. Palm sugar is also good but produces a very strong taste.
gtamediaproductions1 6 months ago
@gtamediaproductions1 thank you for responding promptly. Am now using natural brown sugar and will try to look for unrefined sugar. Btw, how long can i keep the enzyme or probiotic drink in the fridge? There seems to be some alcohol content in the drink. Will it hurt my liver? How much can we drink in a day? Can my daughters (age 12 and 14) drink this? I've been giving them this drink for a while but am now worried about the effect of alcohol in them.
tyngteh 6 months ago
@gtamediaproductions1 thank you for your explanation. The pro-biotic drink that I get from this process seems to have some alcohol content in it. I know that this is normal and acceptable. But is it safe for my girls (they are 12 and 14 year old) to drink it as well? Does this alcohol give any effect to them in the long run?
tyngteh 6 months ago
@tyngteh As to the Alcohol content you are correct it is marginal but it does depend on what the Kefir is made with. I would say to listen to your body and adjust if necessary. If you are concerned about the alcohol with your kids then limit the amount they drink daily but I don’t think it will cause them harm, but that is just my opinion as I am not a Doctor.
gtamediaproductions1 6 months ago
@gtamediaproductions1 thank you for your explanation.But why is it that nothing much is happening when I use molasses? The pro-biotic drink that I get from this process has some alcohol content in it. I know that this is normal and acceptable. But is it safe for my girls (they are 12 and 14 year old) to drink it as well? Does this alcohol give any effect to them in the long run?
tyngteh 6 months ago
Great video, you explain everything very well. I am waiting for mine to arrive and I can't wait to try this out. Thank You again for a great instructional video.
paula3280 1 year ago