~ Food Has Power ~
Hey folks, GET THIS (lol)
I seem to have inadvertently dissolved my kefir grains to a powder.
How did I do this? That is a very good question.
At first I thought it was because I left the cap screwed on tight during the first fermentation. Then, I thought it was because I am using a different kind of sugar. Now I'm just really unsure but not willing to risk it so now that I have some more again I will wait for regular turbinado sugar that is much cheaper.
Most convincing in this decision was the fact that the kefir smelled absolutely horrid.
Lastly, am I just doing it wrong here? Do you use the same amount of coconut sugar as you would regular sugar? When it happened they had grown 2x overnight and the bottle was very carbonated at 24 hrs (with cap tightly sealed) and they were fried.
edit: I do know you are supposed to let them breath during stage 1 I just left it on tight by accident.
Did you use city, tap water (with chlorine)?
Nope, no chance of that. Wouldn't even shower with chlorine let alone drink fluoride. :)
So hmm, was this some strange anomaly? lol jk
Even with chlorine filtered water, they can be super sensitive to other chemicals. I find mine like Spring Water the best. They also may need a dose of minerals - try a tiny splash of molasses. I also sometimes give mine a rest in some sugar wanter in the refrigerator when they are changing. Water Kefir cultures can be very temperamental!