Comments on: October 2019 Q&A – CLOSED

By: Jenn

Jenn — Sun, 27 Oct 2019 23:28:34 +0000

Hi Gigi, Maybe the temp was off for this trial. I did eat a few today. Not quite as advertised which was as a champagne burst in your mouth, but tomato texture has changed and oddly tomatoes in one jar taste better than in the other. I hope they will develop more taste over time. I moved it all to the refrigerator now. Thanks for getting back.

By: Gigi Mitts

Gigi Mitts — Sun, 27 Oct 2019 09:08:27 +0000

In reply to Jenn. Hi Jenn, I would expect bubbles to appear after 3-4 days as the tomatoes ferment carbon dioxide is created causing lots of bubbles. Have you tasted the tomatoes? Perhaps the room temperate is a little low.

By: Jenn

Jenn — Fri, 25 Oct 2019 13:47:07 +0000

I followed carefully instructions to ferment cherry tomatoes (slightly under ripe). A week later they look good but no sign of the usual tiny bubbles. Should the bubbles have started by now?

By: Gigi Mitts

Gigi Mitts — Tue, 22 Oct 2019 20:49:26 +0000

In reply to ALBERT SWARTZ.

Hey Albert,
That’s a bit of a pain. I assume that water kefir still tastes good just grains aren’t growing. Here are a few tips you can try:
– slightly increase the room temperature (higher room temperature speeds up fermentation, so hopefully it will help the kefir grains grow and multiply)
– make a small batch by mixing 1 tbsp of sugar, 1 tbsp of kefir grains and 1 cup of water
– ensure to feed your kefir every 48 hours with a fresh supply of water and sugar
– try adding a pinch of bicarb soda – about 1/8 teaspoon per quart (water kefir grains love mineral-rich environment)

Hopefully one of these tips will help you grow and multiply your water kefir grains. Curious to see how you go.

By: ALBERT SWARTZ

ALBERT SWARTZ — Tue, 22 Oct 2019 16:49:55 +0000

My water kefir grains are not growing. I do 1/3 cut of organic sugar in 4 cups of berita water for 24 hours at normal temperature. Been doing this for 4 months.

By: Gigi Mitts

Gigi Mitts — Tue, 22 Oct 2019 11:45:32 +0000

In reply to Sonya.

Hey Sonya,
I’m not aware of the way to completely remove alcohol content from the kombucha. However, you can reduce the alcohol content by:
– Bring the brewing temperature down to 65-73F
– Not adding sugar to F2
– Using a brewing vessel that has a larger opening which will allow SCOBY to grow and cover the extended surface area
– Pulling off the long brown yeast strings from the SCOBY
Hope this helps:-)

By: Sonya

Sonya — Mon, 21 Oct 2019 22:01:17 +0000

I’m enjoying making kombucha, but have recently started panicking about the alcohol content. Now, My F2 isn’t very successful in the carbonation angle, so I’m considering scrapping it– would this lower (or hopefully remove) the alcohol content? I know it’s only a very low level of alcohol, but I’d just prefer to aim for zero if possible.