“Works great! Ive made at least 2 completed drinks so far and 5 bottles fermenting as we speak. I make a new one a day now and so far theyve tasted perfect. Would definitely buy again. I had to place outside to ferment because my house is so cold.”
“Happy Coconut Kefir Water Batches The grains arrived brownish, and smelled a lot like fresh sauerkraut, which made since because sauerkraut is probiotic rich.At first I made a few mistakes. I used filtered water rather than spring and I didn't have black strap molasses, something they are used to. But I split the batch of grains into three separate ones, assuming I'd make some mistakes, because I wanted to give them the best chance at survival. I did different things with each batch to see which ones seemed to like what. I used date syrup as a substitute at first because I couldn't find Molasses at the local stores.Egg shells seemed to make one batch look healthier and happier, if that's possible. Definitely once I had black strap Molasses and spring water in hand, they were all doing a little better. Every now and then, if I eat an organic egg, I wash off the shell and place it in one of my batches on their first ferment for extra nutrients (for one day).I followed the directions, for the most part, but on my second batch, I was supposed to throw the water out after fermentation because the grains are still reviving and are not ready to use. I didn't throw it out however because it smelled just right to me. Instead, I added a little date syrup to the fermented sugar water and moved it onto second fermentation just to see what happened. The result was tasty kefir water!Now that it's warmer, I've developed a routine and a new method. I still keep three separate batches just in case I ruin one. I use sugar water and a teaspoon of molasses when I thing they need reviving. But for the most part, my routine is as follows:-coconut water (boxed) for first ferment. I place the three fermenting jars in the uppermost cabinet where it's the warmest. After one day of fermenting, (in a glass jar with a coffee filter on top and the outer part of a metal lid) I drain the liquid and add it to a glass bottle. It tastes a bit tart at this point. I do this with each jar and pour all the liquid into one large bottle because all of the grains seem to be doing fine. In the large bottle with all three batches of the liquid mixed, I add more coconut water. I use a glass milk jar and put an extra rubber band around the lid to keep it on. Otherwise, it pops off in the middle of the night. I "burp" the bottle the next day and do a taste test. Usually it's perfect just as is and so I place that bottle in the fridge. The result is a fizzy, light, coconut kefir water beverage. I've learned that adding more sugar, like the date syrup for instance, and fermenting it longer makes it taste more like a champagne beer... delicious if that's what you're going for. I use a large glass measuring cup and a silicone strainer I bought at the store when separating the grains in the first ferments.I have tried using a real coconut but I didn't notice enough of a difference to feel it was worth it. I've tried using pieces of a fresh coconut and it made my grains a bit coated. My new simple method seems to be working for me, for now. Good luck on your adventure!”
“good product, comes with detailed instructions pros:- arrived well packaged (double bagged) and in a timely manner (about 5 days)- comes with detailed and easily understandable instructions how to get the kefir grains started- instructions come with storage options, first recipes and a trouble-shooting guidecons: no found”
“Could not be easier to use I use black strap molasses and tart cherry juice concentrate to make the most delicious Kefir with these grains. Buy with confidence.”
