Fermentation Support Forum

I have been making water kefir happily with organic sugar, but changed recently to muscovado.
It's now getting unpleasantly sour. Is it the sugar - do I need more of it than when I use plain wholefood sugar? Or is it too warm - 24 degrees, whereas before I had it on 22 degrees?
Thank you!

Neat! I haven't made water kefir, but I kept a kombucha going for several months before deciding it isn't really my thing, and I used white and turbinado sugar and never noticed a difference -- but I'm a little sloppy about tracking stuff like that and I also like sour, so maybe it's just me.

I think the grains got used to the sugar you used and responded to the change or it has a different sweetness factor. I've never used that type of sugar. In my primary fermentation I use 3/4 cup of organic sugar in a 2 liters snap lock jar with water and my grains. I remove the grains and I only add flavor or juice to the secondary ferment which I do in a 3 liter jar. Then that goes into 3 1L bottles for carbonation.