Can anyone tell me how to lower the achohol content in fermented coconut water kefir?



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You could warm the coconut water kefir and drive off the alcohol although I am not sure how that would affect the taste if you are thinking of drinking it.  Ethyl alcohol, or grain alcohol, the result of natural fermentation, boils at 74.8 C or 173 F so the drink would not have to boil to drive off the alcohol.  Just warm it above 173 for a period of time.  The drink may curdle as fermented dairy products do when subjected to heat but that should not ruin the taste.

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