Kefir Cider Homebrew

cutterschoicenotmine

Hi Guys

On my recent trek to the health food shop I have been elightened about Kefir. A naturally occuring probiotic thats used mainly for making cheese and milk.

http://en.wikipedia.org/wiki/Kefir

The guy gave me a free peice already in apple juice. It had been friged and was dormant but was a little alcoholic. I was wondering if I sanatized a demijohned then a liter of apple juice and add the bacteria with a few spoonfulls of sugar to help the alcohol get on its way I will end up with Cider.

Or do I have to go round the slightly longer route of adding the bacteria to the juice and leaving it for 48 hours or so and then transferring it to a pressure vessel (demijon) and adding the sugar, thus completing a secondary fermentation?

I have taken it on good advice that this Kefir grows so in theory I have a unlimited supply of base for the cider.

Thanks!

Bongedone

There is a huge Kefir thread. Not sure it mentions cider:

http://forums.moneysavingexpert.com/showthread.html?t=181557