I decided with my second batch of water kefir, to add flavor. A little impatience…perhaps…but the call of experimentation is strong and there are so many flavors out there to try.
I decided to go with Cream Soda first. Why? Well…two reasons, one being I have always liked cream soda, second it was incredibly easy. First I allowed my Kefir to ferment for 48 hours. After draining it through a plastic strainer, I added four teaspoons of vanilla. And, that was it. Cream soda flavored for bottling.
For the sitting around and gathering carbonation phase, I decided to try a little experiment. I took two brown beer bottles, filled them with the water kefir, and placed a balloon on top. I figured if the gasses got too strong, one could poke a small hole in the balloon. Exploding bottles does seem to be a hazard in fermenting foods and beverages.
I drank my first bottle this morning. How did it turn out? Darn well, I must admit. Did it taste exactly like commercial cream soda from one’s local market? No, but very good none-the-less; a little more carbonation and it would have been very close. But no complaints, it had a very sweet and pleasant taste; a fermented food triumph.
