December 03, 2016 4 Comments
In simple terms, the glucose in sugar is converted by the yeast to alcohol and CO2. Without sugar, there is no alcohol. Less sugar naturally means less potential alcohol.
November 05, 2016
All cultures have an amazing ability to adapt to their environment. Milk kefir naturally does very well in the colder months, but the other cultures can adapt quite well as well. Surprisingly, the cold is not the biggest obstacle to good fermentation, but rather its the fluctuation of temperatures.