Re: Question about Spring Water

Re: kefir question [Unyquity]
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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

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