A few weeks ago when I was doing experiments with water kefir, I noticed that one batch smelled particularly like wine. So I removed the grains from that batch and let the kefir sit for a few weeks in a mason jar with the cap on.
Today I opened up the jar for the first time and noticed that it smelled exactly like wine. At first I was afraid to try it, but then I tested the pH. After seeing that the pH was 2.8, I assumed that it was safe for drinking. Plus there were no microbial growths visible anywhere - i.e. it was just a clean, clear liquid.
I just drank 1/4 cup of it, and it tasted, smelled, and felt like wine! I'm not sure yet if I'll get smashed from it, but for now I'm feeling a little warm and relaxed.
Does anyone know if it's possible to make "wine" out of water kefir? I guess the question is: Is it possible to get higher alcoholic contents by making water kefir in a special way?
Posted by Lymetoo (Member # 743) on :
Have no clue. Why would you want to drink it if you can?? I doubt it would be good for you.
Posted by Carol in PA (Member # 5338) on :
I think you can only make alcohol until the sugar runs out.
That's how they make a dry wine...as it ferments the sugar, the alcohol level goes up, and the fermentation stops because the yeast doesn't have any more sugar to eat.
Alcohol is the byproduct of the yeast.
p.s. The alcohol in wine can vary from 8% to 14%. The alcohol in beer is lower, from 3% to 6%. Water kefir is lower than beer.
[ 09-03-2011, 01:15 AM: Message edited by: Carol in PA ]
Posted by James1979 (Member # 31926) on :
Hm, that's interesting, Carol. Thanks for the info. For my next experiment I'll try adding a bunch of sugar.
Isn't it interesting that someone can make homemade alcoholic beverages in a short time using just sugar and a few simple kefir grains? If I had known that in high school, I would have been trashed all the time...
![[Smile]](smile.gif)