If you aren't familiar with kefir, it is a probiotic beverage fermented by a culture of yeasts and bacteria.
I composed the artilce
below linked, about this new leg of my kefir making journey.
@melibee/water-kefir-a-guide-to-brewing-recipes-and-datos-interesantes
This is a follow up... Perhaps it should have gone into this community in the first place...This is all new to me.
I'm so grateful that my girlfriend expressed the desire to try it and make it and motivated herself to find us some crystals. While I certainly would have gotten around to it eventually, she jumped on it and honestly, I need kefir in my life right now!
Although it isn't cold here, it is winter and so the water kefir brewed for two days for it's initial ferment.
This morning I strained out the crystals, rinsed them, and put them aside in a small jar of sugar water temporarily.
Then I cubed up a pretty little pineapple, skin and all. and added that to the inoculated water from which the grains had been removed. With a half a liter of additional water, I sealed it into a nice tight jar to accumulate the dainty little carbon dioxide SCOBY farts.
Now we wait probably another two days, maybe only one. We are going to bottle this up into some wine bottles we saved... mayyybe adding a pinch of extra sugar if we hope for a little more carbonation and alcohol to form. If this pineapple is as sweet as her sister from last night then the extra sugar will not be necessary.
Some people make Tepache without the Tibicos to innoculate it. The fermentation happens via yeasts and becteria occupying the skin of the pineapple. It is usually made only with the skin an the bulk of the fruit is consumed on it's own. The pineapple that I had was very small, so I used the entire fruit.
Tepache will usually have a cinammon stick or two in the ferment, and some people also add a few cloves. This brew has ground cinammon and a few cloves.
Here's to hoping that you are making and drinking water kefir also. Peace