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7/4/18 4:28 P

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Ten months after my initial explosion, suddenly two more explosions! For ten months, things were going very well; my kefir grains had become huge and were multiplying like mad! All three explosions were of bottles with sides like in the photo I posted earlier. None of my round bottles have exploded. I read that the pressure can build up in the corners. of the bottles . . . thus, round bottles are stronger and preferable to sided ones. I only have a couple of the sided bottles left.

We are having a heat wave here in New England. I believe that the higher temperatures contributed to high explosive pressure. With higher temperatures, my once huge and healthy kefir grains are becoming tiny. They are not only not multiplying, they are diminishing. The fridge is cold but too cold to ferment kefir. I now keep my second fermenting bottles in a box in case they become bombs. I burp the bottles twice a day instead of once. Nonetheless, I might just stop operations until the temps lower.

Edited by: PETALIA at: 7/4/2018 (16:31)
JSTETSER's Photo JSTETSER Posts: 15,920
5/11/18 10:02 A

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Thanks for the information!



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3/5/18 4:32 P

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The scientific name given to water kefir grains is tibicos, which according to wikipedia, “are a culture of bacteria and yeasts held together in a polysaccharide biofilm matrix created by the bacteria.”

This is extracted from "Water Kefir: Oxygen or No Oxygen?" it-takes-time.com/2013/10/21/water-k
ef
ir-oxygen-or-no-oxygen/


I gather that fermented vegetables ( bacteria only) like no oxygen; kombucha and water kefir (both combinations of bacteria and yeats) do. Hmm...

PETALIA's Photo PETALIA SparkPoints: (147,881)
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3/5/18 4:07 P

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The carbonation, for me, is primarily made during the second ferment. I've learned that the degree of carbonation is directly proportional to how much mineralization the water kefir has. I control the mineralization by adjusting the type of sugar used. I've found a sweet spot - not too little carbonation as to be flat and uncelebratory - not too much carbonation as to explode bottles.

A friend has recently given me a lid that is used with a pump which ensures that gas can get out and no air can get in. This would be true anaerobic fermentation. The lid lets carbon escape and no oxygen can enter. The goal is to not have exploding jars or moldy ferments.

Does anyone have any experience with this?
This is the lid I was given:
nourishedessentials.com/

JSTETSER's Photo JSTETSER Posts: 15,920
3/5/18 11:38 A

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how do you deal with the gas?



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BILBY4's Photo BILBY4 SparkPoints: (53,829)
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2/15/18 6:24 A

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Water kefir produces more gas than milk kefir because fed with sucrose (generally) rather than lactose. That gas has to be dealt with.

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JSTETSER's Photo JSTETSER Posts: 15,920
2/15/18 5:21 A

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I wish that I could see how another person handles their kefir.



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JSTETSER's Photo JSTETSER Posts: 15,920
2/14/18 5:24 A

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I don't have anyone near me that I know who makes or even drinks kefir.



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JSTETSER's Photo JSTETSER Posts: 15,920
2/12/18 9:56 A

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I don't make enough to even carry over for an extra day.
It's fresh every day.



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8/20/17 7:45 A

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I know nothing about canning kefir. Sounds highly unlikely to me. These are the bottles I use:

JSTETSER's Photo JSTETSER Posts: 15,920
8/20/17 6:31 A

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You can your kefir? I never knew that you could do that.



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8/16/17 10:17 P

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emoticon Good knitting job for someone!

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8/11/17 9:45 P

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Kefir cosies?

BILBY4's Photo BILBY4 SparkPoints: (53,829)
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8/11/17 8:58 P

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If a jar explodes and you don't think it was under too much pressure, it has probably been weakened by previous episodes of quite high pressure.
If you're worried, wrapping the jar in an old towel is a good method. It will contain fragments and absorb the spill if an explosion comes to pass. Plastic bottles can still explode under enough pressure so they are not a failsafe. That said, with a relatively soft plastic bottle you can feel the increasing tightness in it as fermentation progresses so that gives you a clue as to when you need to burp it to release the pressure.
To test sugar level reasonably accurately you could use a hydrometer / saccharometer. More about the principle here. en.wikipedia.org/wiki/Hydrom
eter#Sacch
arometer

I just go by taste. If the WK no longer tastes sweet to me it's ready to drink because that's how I like it. I do a lot of fermentations so I eat plenty of very sour things and I prefer my WK kind of 'fragrant' but neutral in terms of sweet/sour.

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8/11/17 7:59 P

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Wow, what a story! I've never seen store bought kefir. I have seen milk kefir in plastic bottles. Milk kefir is like a liquid-y, tangy, yogurt-y thing. It can be a little bubbly but definitely not carbonated. Kombucha, beer, and water kefir are all carbonated.

The sugar fed to kombucha and water kefir gets eaten away by the cultures. Lactose is sugar. It gets eaten away in dairy yogurt. When making non-dairy yogurt, you've got to add some sugar for the bugs to eat.

I've read that if you're lactose intolerant, incubate your dairy-yogurt for 24 hours. By then, all the lactose should be eaten and gone.

I've wondered myself how much sugar is left in my water kefir after 48 hrs. I bet through Google, other folks on this team, or reading a store-bought kombucha bottle's nutritional information we could know. Maybe you can be low-carb and drink kefir, too!

PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 5,878
8/11/17 7:17 P

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Oh wow, no, I'm not even sure I have ever seen store boughten kefir in glass bottles (like kombucha usually is), come to think of it... so ... maybe that's why? Never happened to me but my kefir grains have been hoteling. I wasn't sure how to work around the sugar to feed then and be on a low carb diet myself...

But hey, if it makes you feel better, my dad made some homemade beer and I don't know exactly how many of his bottles blew up while we were gone to church. I just knew the explosions started happening when we arrived home, evidently triggered by the vibrations of opening or closing the door. It was in kitchen dining room area and us kids were basically first grade and younger. My mom just hustled us to the other side of the house where we were told DO NOT LEAVE THE BEDROOM in that sort of "do this and You Will Die" type body language and voice that parents do!! So we played happily while my dad and mom swept up glass and mopped up beer... heh!!

She girds herself with strength, And strengthens her arms.
Proverbs 31:17


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PETALIA's Photo PETALIA SparkPoints: (147,881)
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8/11/17 6:12 P

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It finally happened. A pint sized, heavy-duty glass bottle with a clamp-on lid exploded under the water kefir pressure. There were slivers of glass everywhere! I've been playing with kinds of sugar, playing with proportions of the heavily mineralized sucanat, and the not so demerara and white sugars. I'm finding that sweet-spot of good carbonation but not so much mineralization as to make my grains small and slimy.

Has anyone else had a bottle explode?

I'm thinking to put my 2nd ferments in a box of some sort . In case I have another explosion, the broken glass and sticky stuff won't be everywhere!

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