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I have been researching water kefir with the intention of trying to eventually replace my probiotics with whole foods that have probiotics, to help my digestion/constipation.

From what I understand the bacteria consumes all/most of the dextrose but leaves the fructose, giving water kefir its slightly sweet taste, so if I wanted to minimize/eliminate the amount of fructose in the water kefir could I use straight up Dextrose, like this?

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Since water kefir grains multiply when healthy, wait until you have spare grains and feed your main grains as usual but feed the expendable grains dextrose. To be sure, you'd need to brew with both sets of grains/fuel for at least 2 weeks.

If the grains in dextrose stop multiplying or the flavor of the water kefir from the dextrose changes in a way that doesn't feel "right" I'd discard the grains and kefir.

I can't remember where but I think I read on one of the fermentation forums that using dextrose can result in slime or a "white thing that looks like a kombucha mother" growing.

From my reading, the amount of fructose in a glass of water kefir is really pretty small.

UPDATE: The following is on a kombucha-related site but seems relevant:

"Glucose / Dextrose (corn syrup). All Glucose will produce almost all gluconic acids with very little acetic acid. Reduces the activity of the yeasts (Crabtree affect/ yeasts over-eat) and helps balance a kombucha ferment from an over yeasty or foul taste. Also takes longer to brew, usually 8-14 instead of 6-8) and does not produce as thick creamy smooth mushroom. Use 25-40% more Dextrose than you would use white sugar to produces a much sweeter (less bitter taste) brew with reduced overall sugar. A combination of sugars seems to work best. Use 2 oz (60 cc) dextrose with 6 oz (180 cc) of organic sugar. Total of one cup of sugar per 3 quarts (3 liters) of water. Leaves little if any taste behind and is more completely fermented."

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what about the total amount of sugar if I let it ferment for 2 to 3 days? – Awkward_Raven Apr 3 2012 at 19:08
I can't help with the 2-3 day question. I live in a warm climate and I change the solution every 24 hours. However, I add 1/4-1/3 c juice to a cup of fresh water kefir and re-brew at room temp for 24 hours. The second "brew" tastes less sweet to me and if sealed is highly carbonated which I enjoy. I sometimes chill the second brew but other times I drink it at room temp and like it either way. For me, btw, the first-brew tastes a lot like cider. – Nance Apr 3 2012 at 19:17
I do know the longer you let your water kefir brew, while trying to avoid killing your grains, the less fructose you'll have. The grains eat the glucose first, then the fructose. Here's the thing--while I think my water kefir tastes "sweet" my friends say it tastes like vinegar. So our off-sugar tongues have changed. – Nance Apr 3 2012 at 19:30
Yet another option is to strain out the grains and put them in new solution, then just let the strained kefir keep brewing at room temp--more and more fructose will be consumed and you can decide when the taste is "right" without risking the health of your grains. – Nance Apr 3 2012 at 20:46
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Is there a specific reason you would want to eliminate the fructose?

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 for someone with digestive issues, fructose can be very problematic. too much gives me bad bloat. – Renee Apr 3 2012 at 18:57
I went to eliminate as much of the sugar (dextrose or fructose) as possible, so I'll be left with a drink that's mostly probiotics. I know that probably involves finding the perfect amount of time of fermentation to let the bacteria consume all of the sugar, but not to too far, so the bacteria doesn't die off in the absence of sugar. – Awkward_Raven Apr 3 2012 at 19:01
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 Fructose is scary! – Matt Apr 3 2012 at 21:48
The horror ! – Todd Apr 3 2012 at 22:11
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Should work just fine:http://en.wikipedia.org/wiki/Fermentation_%28biochemistry%29

The process of lactic acid fermentation using glucose is summarized below.[7] In homolactic fermentation, one molecule of glucose is converted to two molecules of lactic acid:

    C6H12O6 → 2 CH3CHOHCOOH.
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1 
 Hi, Dragonfly! My concern is that water kefir grains may/may not be able to read. Healthy growing grains = healthy, probiotic kefir. – Nance Apr 3 2012 at 19:44
Haha, Nance! I like your update on your answer. :) – Dragonfly Apr 3 2012 at 20:16

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