Hi folks,
I have just started brewing water kefir and am struggling in two ways. Here are my issues, that I hope someone can help me with.
1. Not a strong enough secondary flavor. Eg, how can I get a stronger orange, or grape, or ginger flavor?
2. Not enough carbonation despite having to take 20 minutes to open the bottle to avoid a geyser-- in other words, why does it taste flat even when it almost geysered? Seems contradictory.
My steps:
4 cups water
1/4 cup organic cane sugar
36 hr 1st ferment with lots of happy bubbles. Tastes slightly sweet with a bit of tang and light fizz.
24 hours in a bottle for 2nd ferment with 12 pieces candied ginger in and 1/4 cup pinpple juice. Refridgerated 12 hours.
House temp about 25c or 77f
Tasted too weak in both ginger and pinapple, and too flat despite having to repeatedly release and reseal the fliptop over 20 minutes to prevent a geyser.
Any idea for better carbonation and stronger ginger flavor?
Cheers,
Mark