Well, I'm pleased ;).
After 24 hours, I strained my infusion. The smell has changed.
The kefir grains turned brown. I rinsed them and put them back in their little jar.
The taste of the nettle kefir is very interesting: it's similar to an herbal wine. It's a little fizzy due to the fermentation, which produces a little bit of alcohol (the alcohol content of Kefir will vary from 0.06 % (Marshall 1984), up to a maximum of 3% alcohol. The average alcohol content in home brewing is around 0.5% with a loose lid and 1% in an airtight jar. Shaking the fermentation container during the fermentation time also results in higher alcohol content).
I have never tried kombucha tea but I believe it must be somewhat similar. I will experiment with some other herbs and maybe even juices.
1 comment:
I am going to try this experiment with some extra grains I have, but I'm going to add peppermint to the mix.
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