Re: kefir question

The best water for making water kefir is spring water (because of the hard minerals). The one you cannot use is tap water (it'll kill them because of the chlorine & fluoride).

Anyone using R/O or distilled should make sure to add a pinch of baking soda and some blackstrap molasses for minerals (along with whatever fruit pieces you choose to use). Otherwise, after 8-12 batches, the grains might start to be a bit smaller and dissolve. Some people add nothing but organic Sugar to the distilled or r/o water and have no problems at all.

We use R/O, but we make ours by the gallon (so our ratios aren't the same). In a gallon jug we use about 3/4+ gallon of water and:

2 cups of grains
a big pinch of baking soda
1 Tablespoon of molasses
2 dates
half a lemon, not squeezed (organic, or scrubbed free of pesticides)
1 cup of organic evaporated cane juice Sugar crystals (Turbinado is the kind we use, but there are others)

Blessings,

Uny