Tag: Fermentation problems

Adding too much sugar to your water kefir can stall the fermentation process, essentially creating a hyper-sweetened brew that the grains struggle to consume. Instead of the tangy, effervescent probiotic beverage you anticipate, you may be left with a syrupy, overly sweet liquid and unhealthy grains. This common mistake can weaken the live culture and result in a host of other fermentation issues.

Over-fermentation is a common challenge for many home kefir makers, with changes in taste and consistency being the most obvious indicators. While often not a cause for alarm, knowing what happens if you over ferment kefir can help you troubleshoot and even use the more potent product in new ways.

While many home brewers boast about an abundance of extra cultures, an estimated 1 in 4 people struggle with stalled fermentation, according to fermenting forums. If you find yourself asking, 'Why are my kefir grains not multiplying?', the answer likely lies in one of several common environmental or feeding issues that affect your culture.