Srimmey
Well-Known Member
It’s been a few years now since I made kefir, since then I took up winemaking. I I am trying my hand at kefir again, this time with all the extra knowledge I’ve gained.
Below is my planned process, would love some feedback on. I don’t want it to be alcoholic. I make enough of that and would rather have something my kids can enjoy.
1. Keep everything under airlock for primary and secondary fermentation. I’ve had enough of bottle bombs, it’s what made me stop making kefir last time.
2. Let juice/water kefir ferment dry in secondary. Allow it to clear naturally or add clearing agents (bentonite or Sparkloid).
3. Rack into keg, add more juice or sugar. Let kefir carbonate when fermentation restarts. Put in fridge once desired pressure is achieved.
Below is my planned process, would love some feedback on. I don’t want it to be alcoholic. I make enough of that and would rather have something my kids can enjoy.
1. Keep everything under airlock for primary and secondary fermentation. I’ve had enough of bottle bombs, it’s what made me stop making kefir last time.
2. Let juice/water kefir ferment dry in secondary. Allow it to clear naturally or add clearing agents (bentonite or Sparkloid).
3. Rack into keg, add more juice or sugar. Let kefir carbonate when fermentation restarts. Put in fridge once desired pressure is achieved.