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8/30/16 1:33 A

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cheap apple juice from the super market is good for a second ferment



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8/14/16 8:36 P

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Woo, success!

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8/14/16 4:27 P

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Thanks for all the help. I've been enjoying grapefruit juice added to the second ferment. Maybe you know about bubbles. I've found that a second fermentation of 1/2 cup grapefruit juice added to four cups kefir produce significantly fewer bubbles than a second fermentation of kefir plus the fennel tea/fresh ginger/raisin combination that has been a favorite of mine. I'm fond of fiery ginger and intuitively I hold it responsible. After much experimenting I've found that a first ferment of 21-24 hrs and a second ferment of another 21-24 hours, makes a tart, bubbly drink that doesn't go to my head. Thanks again for your help Bilby.

Edited by: PETALIA at: 8/14/2016 (16:35)
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8/2/16 7:26 P

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That's a LOL about 'may lose some of the bubbliness'. It's a definite. But yes, their point about the technique of uncapping to hamper alcohol production is valid. It's tiny shades though. WK grains are really not very efficient at producing alcohol anyway, which is why there are no beers, etc. made with WK method. Possibly, in your case those tiny shades might make a difference.
Can't see that raisins are much to blame, they are mainly there for flavour. FWIW I think grapefruit is a very good taste match with WK base so sometimes I add some grapefruit juice at the end for a bit more sourness - sour, I like - and depth.
Here's raisin' a glass to ye, me luv. emoticon

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8/2/16 10:31 A

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Just .4% alcohol! Thanks for your response. Yes, shortening the fermenting time.

I wrote to "Cultures for Health" with the same question and got this response:

"Are you bottling your water kefir? One thing that would help reduce the alcohol content would be to skip that step. Fermentation convert sugar to alcohol and CO2 in the absence of oxygen. You can still do the secondary fermentation; just omit the part where you seal the bottle. Unfortunately you may lose some of the bubbliness but some of it should remain :)"

I'll halve the capped portion of the second ferment. I'll remove the raisins. I'll halve the fermenting times. There are many variables. Lessen sugar, lessen the time without oxygen, lessen overall fermentation time.

Thanks Bilby!


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8/1/16 8:04 P

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Average water kefir batch might come out at something like 0.4% alcohol after second fermentation. Very hard to be accurate though...how much sugar did you start with, what temperature, how active are your WK grains, etc.
In most (Western) countries very low alcohol products can be sold as alcohol free because in effect most people - soz, not includes your delicate self! - cannot drink enough lemon essence, etc. to become intoxicated.
Alcohol is a by-product of the fermentation, as are the bubbles and the tartness. If you want the latter you get the former. Only real workaround would be to shorten your fermentation times and then artificially up the funzies in the final product with carbonation and some lemon juice.

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8/1/16 7:59 P

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Yes.
No.

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8/1/16 7:12 A

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Since a severe brain injury years ago, I have stayed clear of alcohol; a thimbleful and I'd be a tottering Ms Hyde; a quarter cup of kombucha and I was plastered. This summer I've been making water kefir for the first time. At the second ferment, I mix it with a tea made from fennel seeds as well as fresh ginger and a couple of raisins. It is delicious. It is tart and bubbly. It is also a bit heady for me. Is there alcohol content here? Can I reduce it by reducing the two fermentation times without losing tartness and bubbliness?

P.S. My fermentation times are both 48 hours.

Edited by: PETALIA at: 8/1/2016 (07:13)
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