How to prepare the drink “kefir” of water

I have been making water kefir for a long time, they taught me how to do it, but I documented and I did several tests. I gave several people the grains and all have found this method work. If you do not want to read I also did a video on how to make water kefir

For the preparation of 2 l di kefir d’acqua servono:

• 3 The 4 spoons of water kefir granules (depending on their “tone” and other components and temperature)
• 3 tablespoons white sugar (una parte può essere zucchero di canna, or honey d’acacia, avoid special honey and other sweeteners, I have not tried the sugar molasses)
• 3 dried figs , possibly devoid of sulfur dioxide and preservatives. Qualche volta puoi usare al posto di uno o più fichi dell’ Pass grape, or dried apricots or prunes, or dates, but avoid the fruit with preservatives and mold.
• fresh lemon half, possibly bio, remove the imperfect parts and cut it in half (I take off the seeds if they are on the surface). Una parte di limone occosionalmente può essere sostituita da frutta acidula come mirtilli o arance o kiwi
• 1 jar or glass jar from 2 l, with cork stopper or gasket (type preserves) but not totally closed anyway (c’è un remoto rischio di scoppio a causa della fermentazione). Do not use plastic bottles, crystal, ceramica o smalatate perché potrebbero rilasciare sostanze.
• 2 l of water at room temperature, Tap is fine but if left to stand for at least 2 ore (night is better) to evaporate the chlorine. The bottled water must not have been in the sun.

Preparation:

1 – Wash and rinse the jar
2 – mettere almeno metà acqua in modo da non far cadere la roba sul fondo
3 – add sugar, fruit, the lemon, grains in any order
4 – put the rest of ‘ water, to leave 2 cm from the edge
5 – to close, turning the pot and leave at room temperature for at least 24 ore
6 – after 24 hours you have a kefir does not fully mature, so slightly laxative but too sugary
7 – turns the jar upside down and risistemalo least after 24 ore, enough 1 The 2 times a day
7 – after 48 il kefir è maturo ma può rimanere in fermentazione ancora

the preparation and preservation Completion:
1 – in a pot with strainer or large bottle with a funnel, and pass, pour kefir, eliminating the need to exit the grains
2 – pour the filtered liquid in the bottle pick up pieces of lemon and squeeze the bottle through the strainer
3 – close and round the bottle with liquid, and store it in the fridge
4 – throws figs (you can eat it too, but they do not know anything!), throws the lemon juice
5 – to clean the kefir grains from any seeds fig, filter them through a sieve with holes of about 1 millimeter moving the colander in a circular direction, Rinse the seeds in the colander with a little’ of water in order to wash them : in the colander will remain clean and large grains, the grains in the pot small and new with the fig seeds that you can reuse for new production (so that they grow)
7 – if you have some of Kefir grains (so-called “kefiran”) that unused , keep them in a closed glass jar, with water and sugar, and feed them every week with 1 The 2 spoons of sugar each 5 tablespoons of grains – the vessel must be kept at room temperature , ma può andare anche in frigo.
8 – every month change the water to the grains, always left to evaporate overnight or without chlorine

Il kefir è un eccezionale probiotico, è un dono della natura che l’uomo tramanda da secoli, può ridurre i problemi di salute delle persone, può salvare la vita prevenendo malanni più gravi: not make an illicit trade, gifts to your time without compensation