Unfortunately water kefir grains tend to be one of the less resilient cultures. Strain off the liquid in the container, rinse them well in filtered water and try culturing them in your normal sugar solution. Do two-three 24 hour batches before you make your final call (toss the finished liquid). If they produce water kefir (acidic, flavored liquid, as opposed to just sweet water) they're probably good. The other test is whether or not the grains themselves have physical integrity. If the grains don't reproduce at all after the first 3 batches, they're on their way out. Good luck! I hope they survived!
If they are stick, syrupy, have an oder or a white film, they have suffered. However you can save them with the rinse, rest, recover method. If you google it, you will find the specifics.
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