Eureka, my first water kefir is ready for tasting. This recipe consisted of: sugar, raisins, water and a water kefir culture. And some lemon juice. I bottled the kefir after fermenting for two days and left it outdoors to keep it cool (it is winter in Switzerland).
Aroma: Smells sweet and some notes of raisins. No sourness detectable.
Appearance: Straw yellow, hazy and some bubbles. No head. Some particles are floating in the liquid.
Flavor: First notes are raisins, some sweetness and a very light hint of sourness. Pretty dry aftertaste. Nice prickling on the palate.
Mouthfeel: Light body and some carbonation. Sweet aftertaste. A real thirst quencher.
Overall impression: This kefir reminds me of a champagne made with raisins. It has Cider notes as well but no apple character. To summarize: it tastes very subtle, only the raisins get through and are very easy to detect.The appearance, well, looks kind of a very cold white wine. The sour sensation might come from the light carbonation of the kefir itself or from the lemon juice.
So, this was my first kefir. I am very fascinated about the character it has. But I would love to get it more sour. I guess two days are not enough to get it sour. The pamphlet, which came with the kefir culture, suggests two days of fermentation to get the best results flavor-wise. I will let it ferment for maybe four days next time and look what happens.
This was a very cool experiment. I already made my second batch with dried apricots instead of raisins. And I will let it ferment for four days instead of two. I might post the tasting notes of the second batch but since this page is not really about kefir… I might leave it with this post about kefir. But I definitely will do further experiments with my kefir bugs. And I will do a Berliner Weisse some times with the kefir culture or at least with some of the bugs from the kefir.