I have never used molasses in my kefir…it does seem like it would be really strong tasting. I have always just used coconut sugar or evaporated cane juice. I might try interspersing it with agave some time, but I think it’s important to use sugar every few batches to keep the culture going strong, as it’s meant to behave a bit differently with different sweeteners.

Water kefir is so great! I just made one with grapefruit peel and a little juice. It was tasty!

Do you use molasses in your kefir? the directions i got from the above link said to use up to a Tbsp, but the result was really dark and, well, too molasses-y. Can I just use coconut sugar? What you think???

BTW, the link above sent me a 1/4 cup grains + necessary sugar for a first batch for only $20; first fermentation was not right (too sweet and not enough tart fizz) but the second was much fizzier, and less sweet, which tells me it’s working! It’s been a week and they are already growing and looking good! Just wanted to share! aloha, a

Stoked to try your recipe; I will let you know how it progresses as soon as my little grains arrive!

Courtney