It was right out of the fridge.. It builds up slower in the fridge than out on the counter. I don't think it makes a huge difference though.. It is basically just releasing the gas under pressure, that makes the bubble larger due to the reduction of the pressure. But, pouring it is where you see the action, when it is disturbed.. It's all about adding some extra sugar of some sort (fruit or sugar itself), and starting another ferment that causes it.
@@MarkThomas123 cool, thanks for the anwser. Any secret favorite kefir flavours? I've been doing it for around a year now so I think i've heard most of them, but i'm open for surpises 😄😄
I have seen your video and happy to see you .
did it have that much of a fizz even though it was in the fridge or is the pour room temperature? thanks!
It was right out of the fridge.. It builds up slower in the fridge than out on the counter.
I don't think it makes a huge difference though.. It is basically just releasing the gas under pressure, that makes the bubble larger due to the reduction of the pressure. But, pouring it is where you see the action, when it is disturbed.. It's all about adding some extra sugar of some sort (fruit or sugar itself), and starting another ferment that causes it.
@@MarkThomas123 cool, thanks for the anwser. Any secret favorite kefir flavours? I've been doing it for around a year now so I think i've heard most of them, but i'm open for surpises 😄😄
@@jackarrow-journal5317 No, not really, but, I used a Pomegranate and Cranberry juice that complimented the Kefir flavor.. It was my favorite..