Much like growing rhubarb, the journey to produce an enjoyable probiotic beverage has been difficult. Why, I am not sure. Maybe it has been in the timing, such as waiting too long. Maybe it has been in the process, where I am not certain - due to lack of experience, what I should see or understand is happening.
I started with Kombucha. Things seemed to be progressing, and then what I discovered was that while I could grow a new SCOBY, I was not producing a drink that was drinkable. Which was the point. I did not want a gallon of anything tasting like it really should be thrown out......
Next I tried a ginger bug, and while I did get one batch of homemade ginger ale made, on the next batch the bug molded.
What this post is about is Water Keifer. For this project, I am thinking small. Real small as in a quart at a time. While I have been gathering information and recipes for this beverage, I wanted to start with simple. Simple and small.
The grains are easy to work with. They have a faint lemony smell once re-hydrated. I ordered the envelope of grains from Amazon. They arrived and were
The first step is to re-hydrate the grains. This is the easy part, you only need 3 items.....
Water Keifer Grains
4 c water
4-6 T sugar
Combine and let sit 3-4 day. At that point you may start brewing or place the jar in the refrigerator for up to 24 hours. Giving you the time needed to complete the next steps. The instructions also indicate that you should not let the grains re-hydrate past 5 days.
I remembered that I had grains re-hydrating about day 6, so I drained them and discarded the liquid.
And then we started on making what I hope will be a drinkable beverage. Start at the beginning or with the base.
Water Keifer Base
1/4 c sugar
4 c water
1 1/2 gallon mason jar with white storage cap
Place water and sugar in the jar, stir until sugar is mostly dissolved. Add grains, place cap on jar - but do not tighten. You may also use a cloth over the top if you prefer, the goal is to keep out anything other than water, sugar and grains.
1 c water
2-3 tea bags
1/4 c sugar
mason jar of grains and fermented water
Boil the water add the tea bags, let steep until lukewarm. Add sugar and stir gently, you don't want to break the tea bags, these will go into the jar along with the brewed tea.
Using a fine mesh strainer, drain the entire contents into a large glass bowl, through the strainer to catch the grains. Set grains aside.
In a clean jar, combine the brewed tea, and the fermented water. Let ferment for 3 days then remove tea bags and refrigerate for longer storage and while consuming.
Make a new base:
Using another clean jar, add the reserved grains, 1/4 c sugar and 4 c water. Let the new batch ferment 4-5 days, then be prepared to flavor for a second ferment.
I am going for a simple flavor on batch two. It will be flavored with pure vanilla extract. I am hoping for a creme soda-esque flavor.
We shall see...................
Imagine, this comes very easy to so many. I bet they grow rhubarb too.........
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this post shared with:
weekend cooking @ beth fish reads
homemade mondays @ frugal by choice
tuesdays with a twist @ back to basics
hearth and soul @ apriljharris.com