If you have been my blogging friend through the years, you might recall that I like ferments, the preparing of them and the partaking of them. For several years I religiously brewed kombucha and would drink it often, for its supposedly health benefits and because I enjoyed the beverage overall.
I never did get into purchasing kombucha at the store, thinking the high price just wasn't my way of doing things, especially since I had this live cultured scoby sitting in a large jar in my house! But in the log haul I realized I was the only one truly drinking kombucha in my household, though sometimes Charlotte's present violin teacher would drink a served fizzy glass when offered. I also came to the realization that I preferred eating my ferments over drinking them; I simply like drinking water more as a beverage.
But where would one be without revisiting or reconsidering a previous idea? So it is with me deciding to try my hand once again to making a ferment to quench my thirst, yet this time with water kefir. Had I actually drank water kefir before? Yes, I was offered a glass by a friend back last summer. It was tasty and I left her home with a jar of offered kefir grains. But timing is everything and the time was not then. Until now...so I ordered a batch of water kefir grains from Yemoos. And I am happy to report I am on the second day of my 48 hour beginner ferment. I will definitely mix mine with an organic fruit juice and I will give it a second ferment. Stay tuned.
And...since I am talking about the drinking of ferments, I want to mention I do drink Homemade Ginger Ale (sometimes referred to as Ginger Beer) during the summer season. I keep my gingerbug in the refrigerator all winter and it is revived in the springtime. usually requiring a second batch brewing to get it to the desired fizzy stage. I find this ginger beverage gives a super quenching of thirst on a hot summer day. Very refreshing! And best of all my husband enjoys drinking it too, and so do others that visit my home.
I allowed the kefir grains to ferment for about two days, strained the grains and poured the kefir water into brown flip- top bottle with the addition of a small bit of tart cherry juice. I had read that depending on the temperature of where you placed the sealed bottle for a second ferment determined how long you should allow it to set before refrigeration. Since I have a warm kitchen I allowed roughly 30 hours. I was surprisingly happy over the amount of fizz I was able to get for the very first time. It was delicious and refreshing and an extremely simple brew.
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