I've been experimenting with brewing with kefir. Fruit and fruit juice produces a nice tasty result but I would like to use ginger, nutmeg and a lot of cinnamon.
The common answer for using cinnamon is to place a cinnamon stick into the mix. This allows the stick to be easily separated from the kefir grains after brewing (so they can be reused) and does not leave bits in the final product.
However, I do not have any. I do have medicinal quantities of my favourite spices. I looked into muslin bags which are often used to make herbs easy to remove after cooking. Given how fine the powdered spices are, I have no idea if this will work.
Is there any way to infuse the spices into the water without ending up with "gunk" (I am sure there is a better term)?