Have just brewed a litre of Coconut Kefir from the liquid of a 5 young coconuts. I used a starter pack sent to me from Germany.
I let it brew for about 16 hours at room temp. Definite fermenting going on, with bubbles on the top. I then took it and placed it in the fridge.
Any suggestions on the ideal time to allow it to ferment at room temp. Absolutely delicious taste to it thus far, as a result of the 16 hour brew. Woudl appreciate any other feed back constructive crit anyone could pass.
Have also tried grapefruit with the otehr smaple of Kefir, but it hasnt fermented to nearly the same degree as coconut juice. Perhaps not as much fructose in the Grapefruit.