![]() In any case, water kefir drinks seem to be only very mildly alcoholic (Further fermentation will increase the alcohol content of the drink,ĭepending on the amount of sugar in the liquid. Moving it to the fridge to chill for drinking. Or you can leave it to ferment (secondary fermentation) for another day or so at room temperature, before You can chill and drink the beverage now, if *Squeeze the lemon into the liquid and put it into sealed bottles or jars. Rinse the kefir grains thoroughly under cold *Now use a strainer to separate the water kefir grains from the liquid. *Scoop the lemons and raisins off the top of the liquid. Good deal faster when the weather is warm. This might take about 48 hours, but might be a *Brew until the raisins float to the surface and the liquid is a bit fizzy. *Close the jar with a good firm lid, and leave it at room temperature to ferment. *Put them in the jar with the other ingredients, and stir until the sugar dissolves. *Strain and rinse the grains under clean running water. Need to adjust the ratios of ingredients for a bigger batch, or make more batches. Produced by the fermentation process and avoid explosions! As your kefir grains reproduce themselves, you will Whatever jar you use, please make sure you leave an inch or so at the top to accommodate the carbon dioxide gas ![]() I make this quantity of kefir (or a double batch if I have more grains) in a 1 quart (1 litre) glass preserving jar. Cool this liquid before adding it to your brew.) Boil 1-2 tablespoons of ginger powder with 1Ĭup of water and then strain through a fine cloth. Strain throughĪ cloth, squeezing out the juice. Juice, pound or chop finely about 60g fresh ginger root and blend it to a mash with half a cup of water. (Optional: add 2-4 teaspoons of fresh ginger root juice to make a refreshing ginger beer kefir. Lemon (if you can't find an organic lemon, then take the skin off first)Ī dried fig, or a tablespoon of sultanas or raisins The recipe calls for an ale yeast.įor all your kefir interests, check out this place: I will look up my plans in beersmith and post the recipe for feedback later today. It will be an all grain ale flavoured with ginger, lemon balm, licorice, calamus, juniper and coriander. I am very glad that this thread was dredged up anyway, as I have been hatching plans to brew a ginger gruit ale. ![]() So I wonder could a GBP culture be maintained without the citrus? In a frost-prone part of Central Vic, I'm not sure whether to bother whacking in lemons/limes (although one of the native limes - Citrus glauca, I think - could prove a goer). If I were to follow Wildschwein's directions in maintaining a ginger beer plant, I'd be facing problems in my citrus supply. If you know where somebody might find more information about this, including an exact description of what kefir grains are, I'd love to do some reading! I have read somewhere about a traditional way of brewing ginger beer using water kefir grains. Unfortunately after moving house and stopping brewing kombucha it for some time, I no longer have a mother to go off. Brewer Pete, I am interested in different types of lactobacillus fermented drinks like kombucha.
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