Jennifer Jennings wrote:Sandor, have you or any of your "fermies" had any luck with creating a kefir or kombucha that would pass for an ale or beer? I came pretty close using barley malt syrup and buckwheat honey in a 3:1 ratio, but it wouldn't hold carbonation as well as my regular water kefir made with organic sugar or succanat. Should I just add some more plain sugar to up the CO2? Any suggestions would be appreciated, as I've been concocting this brew for a friend trying to kick his alcoholism and repair his gut.
Jennifer Jennings wrote:Thanks for an exact recipe, Ross! I was just going for the taste without the alcohol and all the goodness of probiotics, but the real McCoy you posted sounds tempting to try, especially since I favor the darker types like Guinness.