Heidi’s apple juice kefir beer rocks!
I haven’t tasted the ginger version yet, but the regular style waseffervescent, slightly yeasty and sweet.
But now I went to transfer the grain back to more juice (with the extrayeast from the last batch) and it sunk. This can’t be good. Whathappened? Should I start over? Is it dead? I had put it in milk for aday as Darrell suggested, and all was fermenting fine.
On the bright side, I received more grains in the mail just now 
Ihadn’t even ordered more. I’ll have to fess up and pay, but it seemsthe kefir gods are most forgiving.
I guess I will just divvy them up; some strictly milk, some sacrificedfor beer.