Q. My Water Kefir Flavoured With Fresh Fruit Tastes Off, Too Strong, Or Like Alcohol. What Have I Done Wrong?
A. When using fresh fruit to flavour water kefir, remove the fruit after 24 hours. Add fresh fruit every 24 hours if a longer culturing period is desired.
Q. My Water Kefir Grains Have Become Tiny And Mushy. What's Wrong?
A. Grains can break apart, disintegrate, and become mushy for a few reasons:
- Over-culturing: In warmer temperatures, shorten the culturing time and transfer the grains to new sugar water more frequently.
- Over-mineralization: An unrefined sugar and water that is high in minerals may be too much for the grains. Too much mineral supplementation can also cause grains to break apart and turn mushy or yield syrupy water kefir. Reduce the mineral content of your sugar water solution as soon as possible, to allow the grains to recover.
- Improper ingredients: Coconut sugar, maple syrup, honey, and other sweeteners are not the best food for water kefir grains.
Q. My Water Kefir Looks Cloudy. Is That Normal?
A. Yes, it is normal for the liquid to turn cloudy as it ferments.
Q. Some Mould Has Developed On Top Of The Liquid. Can The Water Kefir Grains Be Saved??
A. While it is uncommon to find mould developing on a batch of water kefir, it may occasionally happen. White formations on the surface of the kefir may be mould or may be yeast. Please contact Customer Support before discarding anything by emailing firstname.lastname@example.org with a picture and your concerns. If mould does develop, you will need to discard the entire batch, including the water kefir grains. Do not try to salvage a mouldy batch, even if you do not see mould on the water kefir grains themselves. Doing so may be dangerous to your health. Obtain a new set of water kefir grains, clean the jar thoroughly, and try again. Fermentation can take some time to learn. This is one of the reasons we suggest keeping grains separate when trying different recipes.
Q. My Batch Of Water Kefir Has Developed Mould. What Can I Do?
A. Once mould has developed, it is very important to discard the whole batch, including the water kefir grains.
Q. Is There Something I Can Do To Prevent Mould If I’ve Had It Previously?
A. If mould has been a problem in the past, or if you know there is mould in your environment, dip, drizzle or spray the cover you are using for your water kefir jar (e.g. coffee filter, cloth napkin) with distilled white vinegar. Follow up by spraying the cover every other day to deter mould formation. Also ensure the cover is tightly secured on the jar.
Q. Help! My Culture Has Pests In It!
A. Best practice is to toss it, no attempts to salvage should be made. To prevent pests, always cover the fermenting vessel with some kind of lid. A clean cotton cloth or coffee filter secured tightly with a rubber band is enough to keep flies out. Always keep one meter of distance from contaminant sources (garbage, compost, cat box, house plants, etc.). Remember that fermentations breathe the air around them, so a clean hygienic room is a must.