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Are you a new water kefir brewer? Are you an experienced brewer, but just want a little refresher? Then, this page is for you! I wanted to address some of the most common questions I am asked regarding water kefir. If you have a questions that’s not on this list, please feel free to leave me a comment and I will answer it!
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1. What is water kefir?
Water kefir is a lightly carbonated, probiotic beverage that is incredibly simple to make. In my opinion, it is the easiest of all fermented drinks to make. All it takes is sugar water and kefir grains. You can also use coconut water for a less sweet, more fizzy beverage. The kefir grains feed on the sugar and minerals in the water and naturally ferment it to become tart and fizzy. True health starts in the gut, and kefir (both water and milk), is a great way to get those beneficial yeasts and bacteria into our system.
To learn more about water kefir, check out these posts:
- How to Make Water Kefir
- 52 Weeks of Bad A** Bacteria – Week 23 – Water Kefir Revisited
- Water, Water, Everywhere, and Lots of Drops to Drink!
2. My kefir grains are multiplying so fast that I have them coming out of my ears! What do I do?
This is a great problem to have, in my opinion! When you have more kefir grains than you know what to do with, you can (a) Eat them plain – I just pop them in my mouth and chew. They have an interesting texture and not a lot of flavor. (b) Add them to smoothies or your morning yogurt. In other words, eat them, but if the thought of eating them plain grosses you out, then blend them into something else. (c) Give them away to friends and family. Not only does this help them get started on the probiotic, fermented beverage road, it is a fun way to connect with people on a different level. Food is such an integral part of our lives.
3. My kefir grains don’t seem to be doing anything. Am I doing something wrong?
Probably not. As long as you’re following the basic recipe found here, then you should be fine. Kefir grains will sometimes be a little dormant the first few batches of kefir you make. It took about 8 batches before my grains really got up and running at their full potential. Since then, they are multiplying like crazy. So, give them some time. Experiment with the minerals you add to the water. Try placing the jar in different parts of your house. If the house is too cool (below 68 degrees), the grains will be really slow to work their magic. On the other hand, if the house is too warm (above 78), the grains will ferment rapidly. Just keep trying it and if they still seem to be defunct after 10-12 batches, then try again with some new water kefir grains.
4. How do I know if my grains are bad?
Kefir grains really don’t go bad. Because of the high levels of good bacteria, it is rare that bad bacteria will survive long enough to make them go bad. As a matter of fact, studies have shown that kefir grains are capable of eliminating infections like E. Coli and H. Pylori. A safe way to check if your kefir grains are still functioning properly is to smell your kefir when it’s done. If something’s wrong, you will definitely know. In all the experimenting I have done and people I have talked to, I have not once heard of a bad batch of grains. Your finished water kefir should be very mild in flavor, slightly sweet, and a tiny bit yeasty. If something is off, you will know either by smell or taste.
5. Where do I get grains?
This is one of the most interesting part of kefir. While there are lots of places to buy grains online. I think the best way to get started with some kefir grains is to get some from your friends or family. Like a reader once told me, they’re kind of like heirloom seeds – passed along from generation to generation. I think it’s really cool how we can share these with one another, in all corners of the country and world! If you can’t find any locally or through a friend, then I recommend my affiliate partner, Kombucha Kamp. They are a great company and not only provide fantastic products, but they have lots great information on their site.
6. I would love to try fermented beverages, but I’m a little nervous to start.
I completely understand how you feel. When I first started experimenting with fermented and cultured foods, I was nervous and intimidated too. It took awhile for the courage to build up. As a matter of fact, I STILL get nervous when I ferment! The biggest thing for me is overcoming the stereotype that foods must be refrigerated and if they sit out on the counter for days or weeks, they’ll go bad. Even to this day, I sometimes have a little fear when taking that first bite or drink of the fermented food. But, I’m starting to overcome that! Water kefir is a great way to start experimenting with fermented beverages. It’s really easy to make and pretty much fool-proof. And, with all fermented and cultured foods, you will be able to tell if something’s wrong with a batch by the smell. If these foods go bad, there’s no way you could get past the smell to eat them, so you needn’t worry about getting sick.
7. How do I know when my kefir is done?
The time that it takes for your kefir to ferment is going to depend on a few things, primarily the temperature of your house. Between 68 and 78 degrees is optimum temperatures. Also, it will vary depending on if you use water and sugar or if you use coconut water. The sugar/water combination will take anywhere between 12-48 hours, depending on the temperature of your house. The coconut water kefir, however, seems to take much less time, typically between 12-24 hours. The best thing to do is to taste it periodically during the fermentation process and let it go until it tastes right to you. Some people will like a sweeter kefir, some like it less sweet. Once you find a flavor that you like, you’ll know how long you can let it go without opening the container.
8. My kefir smells yeasty. Is that normal?
Yes. Kefir grains are very interesting in that they adapt to their environments, meaning that they take on the “flavors” of the natural bacteria and yeasts present in your house. So, if you do a lot of baking, then your kefir will most likely have a more yeasty taste and smell than non-bakers. It is completely normal to smell some yeast in your finished kefir. Remember that kefir grains are sources of both beneficial bacteria and yeasts. Over time, your grains will adjust to your home. It’s also important to understand that the yeasts present in kefir are not the same as a harmful yeast like C. albicans Candida.
9. I don’t like the taste of water kefir, but I still want to drink it. What should I do?
Flavor it! That’s the wonderful thing about kefir – it’s a clean slate that allows you to flavor it any way you want! You can add lemon or lime juice, fruit juice, dried fruit, fresh ginger, stevia (both plain and flavored), vanilla extract … the list goes on and on. Experiment and find your favorite combination. My two favorite combos are lemon juice with fresh ginger and fresh squeezed tangerine juice. And, if you make a flavor combination that doesn’t quite work, then just try to gulp it down anyways. Get those good bacteria in there!
10. Can I overdose on kefir?
No, you can’t overdose in the traditional sense. However, if you don’t consume a lot of probiotic foods, it’s important to introduce them slowly to your diet. If you consume too many probiotics at once, you might experience some gas, bloating, loosened bowels, etc. However, this isn’t harmful and it’s a sign that your body is cleansing itself. Just start slowly with an ounce at a time and then work yourself up depending on how you feel. Most people won’t experience any adverse reaction, so it’s not cause for a lot of worry.
11. How many batches of kefir will my grains make?
If your grains are well kept, they will last forever! As long as they are receiving adequate nutrition and minerals, then you have a kefir source indefinitely.
12. Water kefir seems to have a lot of sugar in it. That concerns me.
I completely understand. From the research I’ve seen, the grains will consume around 80-90% of the sugar in a batch of kefir. What is left can be compared to a piece of fruit. However, if you are concerned about the amount of sugar in your water kefir, I recommend using coconut water. You don’t have to add any extra sugar and you end up with a much less sweet beverage.
13. What kind of water do I use?
Water is important when it comes to making water kefir. You want to use spring water, well water, or filtered water with minerals added back in. Never use city water from the tap, as the chlorine will kill the grains. If you don’t have access to filtered water, you can boil tap water and let it sit out in order for the chlorine to evaporate. If you use filtered water, it’s important to add minerals back in because the grains need minerals to survive. You can use a drop of liquid minerals, a small pinch of unrefined sea salt, a clean egg shell or some blackstrap molasses. I personally use reverse osmosis water, because I strive to avoid fluoride and that is the easiest way to do that.
14. Is there a specific kind of sugar I should use?
The best type of sugar to use is organic cane crystals, sucanat, or rapdura. You should not use honey because of it’s natural antibiotic properties. Don’t use artificial sweeteners of any kind. Also, stevia will not work because it doesn’t contain any natural sugar.
15. Can I give water kefir to my children?
Yes! This is a great source of probiotics and children need those just as much as adults do. Water kefir (especially coconut water kefir) is a great substitute for soda. I have heard of a number of families who switch to a real food diet and replace their commercial sodas with water kefir with great success. I think most children are going to love it if it’s flavored right. But, it all comes down to your comfort level as a parent and what you think is best for your child.
16. Does water kefir contain alcohol / Can I drink it if I am a recovering alcoholic?
Yes, but it is a negligible amount. All fermented beverages (kefir, kombucha, etc.) are going to contain a small amount of alcohol. The amount of alcohol depends on the amount of fermentation, as well as the tightness of the lid. Most people have said that it contains between 1 and 3 percent alcohol. One of the best known real food bloggers, Kelly the Kitchen Kop, actually did her own independent study to find out how much alcohol was in her kefir. She found that it was 0.64% alcohol by volume using her recipe. You can read the full study here.
In regards to recovering alcoholics, it is advised that the person speak with their health practitioner, therapist, or sponsor if they are interested in trying it.
17. What types of bacteria and yeasts are in water kefir?
From what I have read, water kefir is FULL of all sorts of strains of yeasts and bacteria. I found a comprehensive list of strains on the Cultures for Health website. You can read the full list here.
18. Do I need any special supplies to make water kefir?
Nope. That’s the beauty of it. It’s simple and easy for anyone to make. All you need are the kefir grains, an anaerobic fermenting jar (affiliate link), and bottles for the second. For the second ferment, I use the flip-top hermetic glass bottles (like Grolsch beer bottles). I have found them at Sur la Table, Ross, TJ Maxx, and even online. The hermetic bottles work great for making the kefir more fizzy during the second ferment. Always leave a half inch to an inch at the top and use caution when opening because it can build a lot of pressure in there.
19. Can I store my kefir grains if I need to?
This answer depends on who you talk to. Some people say that you are not able to store them since they are live, active cultures. Others say that you can refrigerate them in sugar water for up to two weeks. I have read reports of people who have frozen and/or dehydrated them and had success with that, however, I have not personally tried that. When I need a break from making kefir, I put all my grains in a glass jar with some extra-sugary mineral water, and then just leave them on my counter. I have had no problems leaving them like that for a few weeks on end – I change out the sugar water every week or so. If you refrigerate them, they will be slow for the first few batches, while the cultures “reactivate” so to speak. I recommend taking some extra grains and experimenting with the storage process that works best for you.
20. Can I feed my animals kefir or kefir gains?
Yes. Animals all need good bacteria in their guts too. I recommend feeding them milk kefir instead of water kefir because it has less sugar. You also want to feed them kefir in moderation – maybe a tablespoon or so over their food until you see how they react. It’s not going to harm them, but it could have similar effects as it does on humans who are introducing new, beneficial bacteria to the gut. Start slow and feel it out as a pet owner. You can also sprinkle a few of the grains on their food.
21. How do I flavor my water kefir?
Thanks for asking! Check out this Water Kefir Flavor Guide for lots of ideas on how to flavor your water kefir.
Do you have a question that is not included in this post? If so, let me know and I’d be happy to add it to the list! I’d also love to hear about your water kefir experiments and what you’ve found works best! Leave a comment below and let’s discuss!
For more information on water kefir, check out these posts:
- How to Make Water Kefir
- 52 Weeks of Bad A** Bacteria – Week 23 – Water Kefir Revisited
- Water, Water, Everywhere, and Lots of Drops to Drink!
- Water Kefir Flavor Guide – Lots of Delicious Fizzy Flavors!
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can water kefir grains be converted to milk kefir grains?
Great question!! You know, I am not 100% sure. I have read that they can. I’ve also read that you can convert milk kefir grains to water kefir grains. However, I can’t find a definitive answer anywhere and I personally have not tried it. I have an email in to a kefir guru and as soon as she responds, I’ll post it on here! 🙂
Hi there–a friend of mine gave me milk kefir. I’m not crazy about dairy so I wondered if I could change it to coconut water kefir. I drained the kefir and rinsed with coconut water really well, then put it in a new jar with coconut water. Seems to be fine.
Hi Dalena, Typically you do not want to use the same grains for milk kefir as water (or coconut water) kefir, as they do contain different strains of bacteria that are designed to eat the specific sugars present (i.e. milk sugars in milk). I am glad it seems to be working well for you though keep in mind that the grains may not multiply or stay as healthy if they don’t have the correct sugars available. ~ Kelly M, Jessica’s Assistant.
My water grains turned brown and stopped multiplying. Are they going bad?
Potentially. If you add them to sugar water or coconut water, are they creating kefir? What kind of sugar are you using? If you use sugars other than plain cane sugar, they tend to turn brown. But, if you are finding that they don’t turn the water into kefir after 24-48 hours, then they could possibly be dead.
I wish I had some extras to send you, but I actually just had my water grains go bad on me, but it’s because I forgot about them and they ran out of food! 🙁 The jar got shoved behind some stuff on my counter and when I finally checked it, it had been almost two weeks. I tried making another batch and the grains sat there and did nothing. I’m going to have to start over!
Do you use the coconut water from a carton or the actual coconut. I really prefer the coconut water, but it’s too much trouble to open up the young coconuts and not to mention costly.
I use coconut water from a carton. I agree that fresh would be so much better, but it’s just not feasible for most people. I am actually preparing a coconut water comparison post that should be live middle to late July, where I am going to compare a lot of store bought coconut water brands. There are so many on the market, it can get confusing!
Ok my reply looks like three years late, but when I went shopping I found dehydrated coconut water how do you think that might work, I’m presently hydrating some that were sent to me and When they start multiplying I’d like to give this a try, any opinions on this?
Hi Lori – I’m not sure how well the dried coconut water works. I’ve never used it before. If you do try it, I’d try a very small batch with just a portion of your grains, just in case it doesn’t work and the grains die. Happy experimenting! 🙂
I started making water kefir about 4 mos ago. My grains were not producing so I looked up videos on YouTube for some answers. I added an clean eggshell, a pc of lemon and another batch I used only maple syrup to sweeten. In two days the grains reproduced which I was glad about, but when I strained them out from the liquid, they’re just a bunch of mush. Theres no shape to them. They look like cream of wheat or something. What would cause the grains to turn mushy?
I had that happen too. And, it seemed to vary from batch to batch. Some would be mushier, some would be firmer. I noticed that once I added the egg shell and some molasses (for the minerals), they started holding their shape better. I’m going to throw a post on the blog’s Facebook page and see if anyone knows why they change texture like that. I’ll let you know if I find out anything.
I have been reading about Kefir for over a year now but have never purchased any. I am really interested in getting started with this seemingly amazing probiotic. Would anyone be interested in sharing some? I would be willing to pay whatever is necessary. Thank you for this forum on Kefir. I’ so excited at the prospect of not just getting Kefir but having a community of people that can keep it going in order to keep sharing in the event someone else’s stops producing. What an amazing website. Thank you all so much. It’s a good thing to have a network of sorts as we all move toward this self sufficiency.
Hi Terry – Are you on Facebook per chance? If so, there is a group on there called “SHARE OR FIND Kefir grains, Kombucha, Sourdough starter & more – worldwide”. Here is the link: https://www.facebook.com/groups/290350194354532/. If you can’t find someone there, you can purchase both water kefir and milk kefir grains from Cultures for Health: http://www.culturesforhealth.com/starter-cultures/kefir-cultures.html/?a_aid=4f242157f0bfa. Hope that helps! 🙂
I accidentaly used non-filtered tap water with the grains. Does that mean I’ve killed them? 🙁
I guess it depends on your tap water. I forgot about the “avoid chlorinated tap water”, and my grains turned out fine. So I stoped worrying too much about it. But maybe I am playing with fire.
Tam – They may be OK for a little while, but long-term, the chlorine, fluoride, and other potential contaminants will kill the grains. Happy fermenting! 🙂
What do i do with it after its done? Can you put it in the refrigerator? How long is it good for (how quickly does it have to be consumed)?
You can drink it after either the first ferment or the second ferment. I personally like to do a second ferment and add some fruit or fruit juice. After the second ferment, keep it in the fridge. It will keep for weeks. I seal mine tightly and it gets pretty fizzy. Hope that helps! 🙂
Hi, I’ve really enjoyed reading your post and appreciate all the links you’ve provided! I just started growing my kefir here in Hawaii and boy have they flourished! I am lucky to get a few free coconuts my bf loves to husk for me to use with my kefir (and I get all that really soft yummy coconut meat too!). I had not realized that you do not have to add sugar to the coconut water! I think that is why mine were coming out really fermented like a combination of beer and wine! My friend claims to have gotten a buzz from drinking it. Thank goodness I read your post as I will not be making that batch, unless requested! I wanted to share a recipe I stumbled upon accidentally that was just so delicious. I added some plain kefir water (48hour fermentation w/white and organic sugar and spring water) to some Serendipi Tea Strawberry Kisses Tea, sweetened with honey, about half and half of each. I am thinking about trying it with some of my other teas. Do you think it would be okay to use the tea as water for the kefir? I will try and see if all goes well. Oh, the person asking about why their kefir is mushy looking, my kefir started out that way but each batch they got bigger and bigger. Now they are the size of my thumbnail! Glad to see so many interested in this delicious healthy drink. If anyone in Hawaii wants any grains, I have a lot to share!
Hi Gina! I hope you’ll see my message, a year and ½ after your post… I live on Oahu and am looking for someone to share their water kefir grains! Please send me an email if your are still able to share. Thanks! My email address is [email protected]
I realize this post is from a while ago. Are you still making your kefir? Have you tried milk kefir? I got mold twice and have to re-buy grains and start over. It is similar with water kefir? Thanks!
Hi Shelby – I took a break from fermenting due to my schedule being completely out of control. I am getting ready to start brewing water kefir again, as I miss it and it’s my favorite ferment. I also love dairy kefir and wrote a post on that here: https://www.deliciousobsessions.com/2012/07/52-weeks-of-bad-a-bacteria-week-24-milk-kefir-and-kefir-cream/. I have not had mold before, but I have accidentally killed my grains a couple times.
When storing Kefir Grains, do you need a tight seal or will a coffee filter or paper towel with a rubber band work? I currently have a batch fermenting but I have many grains left over…and not enough jars! 🙂 I just need to buy more jars!!
But, until then, what is the exact proper way to store them on my countertop?
Thank you!!
When I am storing extras, I keep them in the fridge in a small jar of sugar water. I switch out the sugar water weekly and that seems to keep them happy! Does that help? 🙂
Thank you, Jessica! Yes, that does help. I have heard they can be stored on the countertop as well. I was curious. Our house is usually kept at 78 during the summer (Texas). So I was wondering if that was warm enough or too warm.
The temp should be fine (my house gets hotter than that during the summer). Just know that the warmer it is, the faster it will ferment, so what might normally take 24-36 hours in the winter might only take 12-24 hours in the summer. If you store the grains at room temp., you’ll probably need to change the sugar water more often because of the warmth. That’s just my two cents though. It’s all about finding what works best for you in your little eco-system! 🙂
Thank you!!! I’ll try it out on the counter for now and we’ll see what happens!! I guess I can always put it in the fridge to slow it down, too. 🙂 I love having options!
Hello! I just stumbled across this site searching for ways to store extra water kefir grains.
I am interested in an answer to Sarah’s question regarding how to store extra water kefir grains. Does the jar need to be tightly closed? OR do you cover with a coffee filter or paper towel?
Also, is there a ratio of how much sugar to grains you need to use when storing extra kefir grains?
Thanks so much! 😉
Hi Patricia – Thanks for stopping by! Great question – I need to go through and update this FAQ page! I used to store my water kefir grains on the counter, in a mason jar and sugar water, but now, I store them in one of my small Fido jars in the fridge. To store them, I make strong batch of sugar/mineral water and then store them. I’ll switch out the water every 10-14 days with fresh sugar water, if I need to store longer. So far, I have had no problems with this method and my grains come back to life really fast when I need to start brewing again. I have completely moved away from Mason jars and now am using Fidos exclusively for my water kefir. When I can afford it, I will get a couple Pickl-Its and use those, but for now, the Fidos will have to do. 🙂 Let me know if that helps!
I have extra kefir grains and live in Lancaster California if anyone wants some?
Hello, I would love some of your kefir grains and would be happy to pay postage. Not sure if there is a safe way to ship them properly. Maybe Jessica can help with that. Please email me with the info you need to mail them. [email protected]
Hi Mary – I’m sorry, but I don’t have any kefir grains for purchase. These are the two sources I recommend for healthy grains:
Divine Health: https://www.deliciousobsessions.com/Fresh-Water-Kefir-Grains
Cultures for Health: https://www.deliciousobsessions.com/WaterKefirGrains
Would love some kefir grains in Hawaii Gina. LMK thanks!
Hi. I would like to know if the water kefir grains would be beneficial to put in my septic tank to keep it clean or would it have the opposite effect?
Hi Jim – Never had someone ask that question before. I honestly don’t know the answer, but I would say it’s better to just use the kefir grains to create your own food, rather than share with the septic tank. Thanks for stopping by! 🙂
Hello?
What size pickl it jar would you suggest for someone just starting out? Do you need more than 1 for the initial fermentation? What size flip tops and how many for the second fermentation? Thanks!
Hi Chanty – It will depend on how much you wan to make. I’d say a 1 liter would be a great place to start. I currently am brewing in 3 liter jars, but I think I might even start brewing in 5 liters at some point! We love it that much! You only need one jar for the inital ferment and then if you want to do a second ferment, you can then transfer it to other bottles with whatever flavoring you like. Here are a couple posts that might be of help:
How to Make Water Kefir in a Pickl-It: https://www.deliciousobsessions.com/2012/07/52-weeks-of-bad-a-bacteria-week-26-how-to-make-water-kefir/
Water Kefir Flavor Guide: https://www.deliciousobsessions.com/2013/02/lets-get-fizzy-with-it-your-water-kefir-flavor-guide/
Hope that helps! 🙂
I had my first bottle of grape flavored kefir water explode! It was a 17 oz bottle and it was only half full of kefir with a half of a cup of grape juice and half a tsp of sugar. So from what I understand I should have had more kefir water (half a quart) for that much juice and if I get the proportions right then I shouldn’t have a problem but to be honest I’m a little gun shy of exploding bottles now when dealing with grape juice. BTW I have had no problems with any of the recipes that you have listed and all of the ones that I’ve tried have been great!
Hi Jim – Sorry to hear about the exploding bottle! I hope that no one was injured! 🙁 There is always a risk of that whenever you are doing any sort of fermented beverage that builds up lots of carbonation. I have also had that happen (more than once) and I think if you ask anyone who ferments regularly, they will also have a similar story. I have typically had it happen when I have overfilled the jar or bottle. You must have had some powerful kefir if it exploded the jar with it only half full. Grape juice is often higher in sugar than other juices, so I would try using less (if you do use it again) and maybe omitting the additional tsp. of sugar. Hope that helps!
I saw one comment online that suggested “burping” the bottle once a day to prevent excessive buildup of gases. Would that have any negative impact on the process?
Burping is definitely worth a try. I rarely burp mine, just because I always forgot. But, when you’re brewing during the summer, it can build up a lot of pressure very quickly. Definitely give that a try and see how it works for you.
Hi Jessica, I’m finding lots of info on the health benefits of kombucha. As I already ferment and enjoy water kefir, yogurt & sauerkraut, I’m not sure I have the time to add kombucha to the list and not sure if it’s necessary. If you had to choose between water kefir & kombucha, which would you choose and why? Thanks for your input,
Mary
Hi Mary – If I had to choose, I’d go with water kefir, simply because I prefer it to kombucha. Water kefir is easy to make and is also a fast ferment, so it’s more of an instant gratification. 🙂
The link in this (or maybe another) article for the flip top bottles will not work for me. Can you post here what you use?
Whoops! Sorry about that! That link does appear to be broken. I have fixed it. Here are the types of bottles I’m referring to: http://www.surlatable.com/product/PRO-689976/Bormioli+Rocco+Swing+Bottles
Hello,Jessica I just start to made my water kefir for 2 weeks , my kefir grown n look very good .. But may I ask how come i cannot feel any fizz in my water , only discover the first time have a little bit , nothing on the 2nd , 3rd even the one I have now … Actually I can see the air bubbles on the 1st fermentation (not much) , however after flavouring and put into the flip top bottle the bubbles all gone. I really want to make this fizzy drink to replace the sofe drink as my husband use to drink in the day. Pls help ..n thank you
Hi Susanna – I am not sure why it would not be getting fizzy during the second ferment. The only thing I can think of is that it is fermenting too long during the first ferment, and the grains are running out of food during the second. Try adding a small pinch of sugar or some dried fruit to your second ferment and see if that helps. The added sugar gives it more food. Also, were you using dehydrated grains or fresh grains? If they were dehydrated, it will take them awhile to get back up and running at full steam.
I am having the same issue! I brew in 1 gal jars and have a little fizz 1st fermentation and flat kefir after flavoring. I use spring water and 1 cup sugar in 1st fermentation, then am add 100% juice to 2nd. I use about 14th of juice to 2nd. Am I doing something wrong? Am I adding enough sweet?
Please help Terri
Terri – I would try upping the amount of minerals. Water kefir grains LOVE minerals, so add a pinch of sea salt, a clean egg shell, some molasses, or a few drops of liquid minerals to your first ferment and see if that helps. It may take a couple batches for them to get back up and running. My general recipe is 1/4 – 1/2 cup of sugar to 1 liter of water (plus a couple mineral sources) for the first ferment. Read this post to learn more: https://www.deliciousobsessions.com/2012/07/52-weeks-of-bad-a-bacteria-week-26-how-to-make-water-kefir/
Hi,
I have a 2 yr old boy and I started water kaffir recently with him. He has been drinking around 10 tablespoon in 2 occasions up till now and both times he has got mild fever whick last for 2 days accompanied by cough and cold. Should I stop kaffir for him? This is first probiOtis.
Please advice
Thams
Hi Mary – I can’t really offer you any medical advice, as I am not a licensed doctor. I am required by law to tell you to speak with your doctor. I can say that with all probiotics, it’s best to start off very slow and gradually work your way up. Some people do experience a die off reaction when adding probiotics to their diet. Hope your son feels better soon!
I am trying to find out how long you can store water kefir and if you have to keep it refrigerated.
Dwight – Yes, you need to keep it refrigerated once it has gone through the first (and second if you do a second) fermentation process. It keeps for months, but keep in mind that the longer it sits, the more potential for alcohol to develop (even when refrigerated). I found a bottle in the back of my fridge one time that had been in there for 3-4 months and when I opened it, it smelled and tasted just like wine.
Everytime I ferment a new batch of sugar water with my water kefir, the following day I find a film of slime on the surface. Is this normal? Do I remove it everytime I change the sugar water or leave it with the grains for the new batch of fermentation? Also how do you clean your jar in between batches? How do you clean the grains too?
Hi Bunny – Thanks for stopping by! The only time I have had slime develop on the surface is when my grains had died. If the grains are healthy and thriving, there should never be any slime (from my experience). From my research, this is typically an indication that the balance of yeasts and sugars is off in the ferment. I would strain off the slimy liquid and start a fresh batch with LOTS of minerals in it — a big pinch of sea salt, a clean egg shell, 1/2 – 1 tsp. of molasses or maple syrup, 5-10 drop of liquid minerals, etc. You could do a combo of those too. I typically do a pinch of sea salt and 1 tsp. of maple syrup or molasses. Boosting the mineral content of the sugar water will typically improve the quality of the ferment.
As far as cleaning the jars, I boil them in hot water. I try not to use any soaps or chemical cleaners as they can leave a residue on the glass that can negatively affect the grains. The grains do not need to be cleaned. As a matter of fact, rinsing the grains in clean water is not even recommended, as it can alter the bacteria balance. Just strain off the water kefir and add the grains into your new batch. Hope that helps! 🙂
Hi! I just received my kefir grains in the mail and immediately got to work starting my first batch… I warmed the water and dissolved the sugar and left the sugar water on the countertop to cool. Then I went outside for a few minutes and came back and added the grains. But then I noticed that I was supposed to add the grains after the water had completely cooled. My water was not steaming but was still warm to touch. I immediately poured out some of the water and added some room temp water to cool it quicker since the grains were already in there. Then I added a little more sugar to compensate for what I’d poured out. Do you think I damaged the grains by putting them in water that was warm and not room temp? 🙁
Hi Noel – It’s hard to say. I would let that batch go for the full fermentation time and see if the beverage tastes fermented. If it has not, then there is a chance the grains have died. Every time I have had a batch of grains die on me, I know right away as the sugar water smells pretty foul. Hope that helps! 🙂
Can I use bottle water to make water kefir? If so, what kind would be ideal?
Hi Amber – Any type of clean filtered water should be fine, but I am hesitant with most bottled waters since they are often in plastic containing BPA and other contaminants. If you have a health food store near you, they should have filtered water dispensers there. That’s what I use.
I have been making water kefir for about 4 years now. I am still using my original grains. I have found the following to be true.
I get the best results using water from a Santavia water filtering system and Sucanat Sugar and a dash of high quality sea salt. In fact I use my kefir as an indicator for when my Santavia filters need to be replaced. When my kefir begins to die, I replace the filters (this takes much longer than what is recommended by Santavia so it saves me alot of money as the filters are expensive),
Kefir that has begun to die (when it becomes mush) can be revived. The process is referred to as rest and recover. You make your water, sugar and salt solution as usual and add whatever grains are left. Place the jar in the fridge and let stand for a week. Then drain the grains and add to a freshly made solution. Place in the fridge and let stand for a week. Continue to do this until you see the grains increase in size. This can take many weeks. After awhile you can try fermenting the grains and see what happens. If they do not respond, continue with the solution in the fridge. This has been a successful process for me.
Also, I always have a back up jar of grains in my fridge. I find that I can leave if for months and the grains will continue to survive. When I want to use those grains, I make a fresh solution and ferment it on the counter and within 48 hours am able to drink the kefir.
One other note is that I have very robust grains that multiple fast and can become very large. I used to put them in the compost but now I just throw them in a plastic bag and leave them in my fridge. I take from those grains and add them to my smoothies but I never end up using them all and they never die. I have had a plastic bag of grains in my fridge for years now. Sometimes a take a break from making the drink for weeks or even months. When I want to start again, I either go to my back up jar of solution and grains or
the plastic bag in the fridge and begin again.
FANTASTIC tips Wendy! Thank you so much for taking the time to share! I love it! 🙂
Hi,
I ordered water kefir grains about 2-3 months ago. My grains are very small and have not multiplied. I have tried different combinations of sucanat, unsulfured molasses, lemon, raisins, concentrace, filtered water, I even tried white sugar because someone said it is easier for the kefir to digest. I don’t know why they are not thriving and I’m frustrated and running out of ideas. I don’t want to lose them. They are very small ( and only a scant tablespoon )and sit on the bottom.
Hi Kelley – I have had batches in the past that have refused to grow no matter what I did. I would check with the person / company you purchased them from and see what they have to say. In my experience, some batches of grains are better than others. As long as they are fermenting properly then you should be fine, you just may not end up with extras to share. Hope that helps! 🙂
What does it mean to do a second ferment? I don’t think I’ve ever done that and my coconut water kefir seems fine. I use it almost every day in a protein smoothie (and I don’t make a full jar), and then I put new coconut water in, with some sugar about twice a week. White sugar, but I will try to get some cane sugar instead.
Hi Dalena, The second ferment simply means taking the liquid from the first ferment and then fermenting it a little longer to help flavor and increase fizz. It’s not required and is totally personal preference, but it allows you to experiment with flavors and get a much fizzier end product. If you are happy with the kefir as you are brewing it now, then stick with it! If you ever want to experiment with doing the second ferment, Jessica has a flavor guide that you may enjoy: https://www.deliciousobsessions.com/2013/02/lets-get-fizzy-with-it-your-water-kefir-flavor-guide/.
Hope that helps! Have a great day!! 🙂 ~ Kelly M, Jessica’s Assistant
where can i get the jars and bottles to make my own water kefir
Hi Susan! We personally use the anaerobic jars from this company: https://www.deliciousobsessions.com/Probiotic-Jar. What I recommend for those who are planning on doing regular fermenting is to invest in a couple of the Probiotic Jars (mainly for the lids) and then get some regular Fido jars in addition. The Fido jars are going to be less expensive, but the lids are interchangeable. So, you would use the Probiotic Jar for your ferment and when it is ready to move to cold storage (i.e. fridge or root cellar), you would switch the fermenting lid (with the hole in it) to a Fido lid (no hole). This keeps your fermenting lids open and available for new ferments since.
You can find the Fido jars online or at Sur la Table if you have one of those locally. The flip-top bottles for doing the second ferment on the water kefir can also be found online or at Sur la Table. Sometimes they can be found at stores like Ross and TJ Maxx, but if you find them there make sure you check the stamp to see where it’s made. Most of the ones those stores sell are made in China (which I do not trust the quality of the glass for fermenting). You want to look for jars made in Italy or France. Hope that helps! 🙂
Hi just wondering if you take the fruit out of the 2nd ferment?
Hi Teej – You can if you like. Some people like to eat it, though it gets pretty mushy. You could easily strain it off before consuming though if you didn’t want to eat it! 🙂
Thanks for your response … I guess I am wondering how long they would last in there before going off?
Hi Teej – It will last a long time! Remember, the fruit itself has fermented too, so the shelf life is extended by this form of preservation. One thing to keep in mind though is that the longer it sits, the more alcohol that will develop. I found some water kefir that I had forgotten about in my fridge that was about 6 months old and it was like drinking wine!
Hello everyone! I need help! My grains seem to have stopped working, I belive they were starved…So I went online and found an article how to rehabilitate them, kept them in the fridge for two weeks in resting solution with a bit of baking soda and Himalayan salt. I made a new batch and still- it just tastes like Sugar water! No fermentation what so ever! How do I bring them back to life? I have a lot like this and don’t want to throw them away:(
Hi Iva – Have you tried adding fresh slices of organic ginger to your sugar water and then let it sit for a few days? One of my colleagues is a fermenting guru and she swears by the ginger method. She said it has worked every time for her. Sometimes if the grains have gone dormant, they will be slow to wake up. I would try the ginger method and then try a few small batches of regular water kefir. It may take them more than a couple tries to get them back up and running. You might also check out my friend Lisa’s fermenting group on Facebook. She’s a wealth of knowledge: https://www.facebook.com/groups/CounterCultures/. Hope that helps! 🙂
my water kefir doesn’t taste at all fermented. use the recipe and grains multiply.
what could be the reason?
thanks
Dawn
Hi Dawn! It may need to ferment a little longer. How long are you currently letting it ferment for before tasting it?
Thank you for all the information on your website. I just got my first grains, and am wondering whether I can use softened water with them. My tap water is from our well and has no flouride or chlorine, but we do soften what comes inside the house. Would it be best to use unsoftened water (from an outside faucet)?
Hi Joyce! Great question! From what I understand, softened water tends to be lower in minerals so if you use that you will just want to add a little extra mineral boost. You could do this through an extra pinch of sea salt, some molasses, liquid mineral drops, etc. Your unsoftened well water will be higher in minerals than the softened, so you could experiment with doing it both ways and see which method your grains prefer. I hope that helps and let me know if you have any other questions! Have a great day!! 🙂
Hi Jessica, I wonder if I can bring my water grains back to life? I had them sitting in the sugar water for about 2 months and haven’t change the water or done anything about. However I have decided to give water kefir another go so I look at the grains and they smell and look fine so I have clean them and put them into new sugar water. 2 days the sugar water seem the same. Do you think the grains dead or have I got a chance to bring them back to life?
Hi Petra! I think they are fine! If they look and smell OK then give them a go. If they have died, you will know. The smell is pretty bad. It will probably take a few tries to get them back to life though, so be patient. I would do a super strong sugar water mix with extra minerals (molasses, sea salt, liquid mineral drops, etc.) and maybe also try putting a few slices of fresh, organic ginger into the jar as well. For some reason water kefir grains seem to love ginger and it is a trick a friend taught me years ago to help recover grains that had gone dormant. Give that a try and let me know how things go. I think you’ll be able to get them back up and running with a little TLC! 🙂
Hi Petra,
Did you have any luck with your grains? I left mine for a couple of months and hoping they are not dead. I keep trying a second fernent but it is always to sulfur like to drink. I have changed the sugar water 4 times. I hope this round will work.
I am wondering if the sulfur smell means they are alive or not? Also the second ferment is coming up really fizzy but I am not sure if the grains are growing at all.
Does anyone know if it sounds like ny grains are still alive? Is it still safe to drink the sulfur smelling water? This last batch seems manageable to drink. I hate wasting it. Even if I can give it to my doggy or something. 🙂
CJ
Hi Casey – Water kefir will naturally have a slight yeasty smell, but a strong sulfur smell sounds like there could be something going on. I have had grains die on me before and when they die, you know it. They smell HORRID – very rotten. I don’t think the sulfur smell is automatically a sign that they are dead, but I think they may need some TLC. First, are you using plenty of minerals? Water Kefir grains are very mineral hungry. Also, you could try brewing a super strong batch of sugar/mineral liquid and then adding a bunch of fresh ginger (organic and washed, but not peeled) in the liquid with the grains. My friend Melanie at Pickle Me Too taught me that and it does seem to help.
My water kefir grains are very small. Not big and fluffy looking like others I have seen. Is there something wrong with them? Should I ffed them more to fatten them up? Should I buy a new batch and throw these ones out?
Hi Michelle! There is likely nothing wrong with them as long as they are still fermenting the sugar water. Mine would often go through phases. Sometimes they would be huge and fluffy and other times they would be small and super mushy. They still worked just the same though. I would not throw them out unless you find that they stop fermenting your water. That would be an indication that they had died. Hope that helps!
Hi 🙂
Do you need to separate the grains when you get too many? How many is too many for 1 batch?
Thank you
Hi Jo! Thanks for stopping by! I typically used about 1/4 to 1/2 cup of grains per liter of sugar water. You could always use more. It will just ferment faster so you’ll need to keep an eye on it. I wouldn’t go any more than 1 cup per liter. You can also separate some and start a second batch, or put them in a super, super sweet sugar water and store them in the fridge. They will start to hibernate, but will come back to life after a couple batches outside of the fridge. This is often helpful in case your current batch dies. That way you have a backup. If you do store them in your fridge, I recommend changing out the sugar water every 4-6 weeks. Hope that helps!! 🙂
i have been making water kefir for about 2 mths . i have been using honey , and a jar covered by a cloth . today it tasted a bit slimy , should i change container every time i top it up . the kefir look white and fluffy and is always on the bottom of jar plz help . regards dale .
Hi Dale! Thanks for stopping by! I don’t recommend using honey for water kefir as it can upset the balance of good bacteria yeast due to honey being a natural antimicrobial. That could be part of the problem. I personally always changed the container whenever I start a new batch just to be on the safe side. The fluffiness could be due to a lot of things, sometimes it’s not enough minerals, but I was recently told that it can often be a sign of too many minerals. You may need to experiment with the number of minerals you are using and see what your grains like best. Hope that helps!
Hi, I am wanting to know if it matters at all where the original grains came from? I am getting some water grains from my friend who doesn’t actually know where her first grains came from so I was wondering if there could be any risk of them being contaminated by fluoride or the like? She has had hers for a few months and they are multiplying rapidly and look healthy. Do the grains run the risk of absorbing and possibly leeching any chemicals they may have been exposed to? If so, is there any way you know of to cleanse them?
Hi Amanda! Great question! If the grains had been in fluoridated or chlorinated water then it is unlikely they would have survived long. Those two things will degrade and kill the grains pretty quickly from what I have read. I don’t think there is a way to clean them and I’m not sure how concerned we need to be with them absorbing chemicals. If they are in toxic environments, they will likely end up dying pretty quickly. Are you on Facebook per chance? If so, check out my friend Lisa’s group: https://www.facebook.com/groups/CounterCultures/. She is a fermentation guru and who I go to with my questions about fermentation. She, or someone in the group, might be able to give you more specific info. Hope that helps! 🙂
I think I have killed my water kefir There are no bubbles now and they have stopped multiplying.
They have been growing like crazy until this last week, now nothing
Hi Vonda! It sounds like they may either be hibernating or have passed away. Have you tried doing a new batch since then? Try doing one with strong sugar water and A LOT of minerals and see if they perk up. If they don’t, then they may have died.
Can you use a drink dispenser to brew water kefir or is the plastic or metal spigot bad for the grains?
Hi Jennifer – Thanks for stopping by!! It’s not recommended that you use metal with the kefir grains as they can negatively react from what I have read. Hope that helps! 🙂
I can’t find any info on using coconut sugar in place of cane sugar. Thoughts? I figured since coconut water is one of the only exceptions in the water dept maybe c. sugar would be acceptable as a replacement…?
Hi Lillian! Thanks for stopping by. I’ve actually been told by the folks over at Cultures for Health that coconut sugar should not be used for water kefir. It is too rich and can damage the grains. If you want to use it, it is recommended that you only use a small amount in conjunction with cane sugar. Hope that helps!
Hi! Can i use cordial to flavour my second ferment? TIA
Suzie Johnson
Hi Suzie – From what I have read, that is not recommended because of the alcohol content in most cordials. You could experiment on one small batch though and see how it goes! Happy fermenting! 🙂
I’m new to making water kefir. I followed the instructions that came with my kefir grains and after 2 days, the water was still very sweet. Am I doing something wrong? I stated out with 1/4 cup grains and now I have a whole cup so they are multiplying. Also, after I did a second ferment for 24 hrs my water kefir did not taste sweet nor sour. It just tasted like raspberry water (I added raspberries to 2nd ferment). I want to make sure I’m doing this right. I’m battling rosacea and I know my gut health is what’s causing it, when I feel a lot of heat in my stomach, my face is bright red :/ I did start out with store bought coconut water kefir and that helped a lot so I’m hoping making my own will go. Thank you
Hi Monica! It could be that the ambient temperature in your house is cool, which is making them slower to ferment. I always had that problem during the Fall and Winter months. I would let it go another day and taste it. It likely just needs longer. Same with the second ferment possibly, although water kefir really should never really taste sour. It’s a mild-tasting ferment. If it over-ferments, it will start tasting more like wine from the alcohol. It’s not like kombucha which will have a sour, vinegar-like taste. Hope that helps!! Another great fermenting resource that I like is the Wild Fermentation Forums: https://www.wildfermentationforum.com/.
hi. i gave my mother a sealed jar of water kefir three years ago and just found it in the back of her fridge and it has a scoby 3 inches thick on it. is that scoby useful for anything?
thanks rae
Hi Rae! Did you mean kombucha? Kombucha is what has a scoby. Water kefir has grains. Either way, it might still be usable. You would have to just experiment and see if it can come back to life. After being stored that long, they will go dormant (grains and scobies) so it takes some time to get them back up and running. If it doesn’t smell rancid or rotten, then it may still be viable. If a culture dies, you’ll know it. It stinks like crazy. You can also check out the Wild Fermentation Forums and ask in there for extra support. They’re awesome over there! Happy fermenting!! 🙂
Can I add probiotic supplement to my water kefir grains to make sure I’m getting the strains of bacteria I want? As a women who was suffering from recurrent BV I am spending hundreds of $ on supplements and so I’m wondering if I start adding my probiotic to my water kefir ferment with the grains that maybe those strains will make home in my grains and I could eventually stop buying the supplement probiotic? Ive read that you can take coconut water and add a probiotic supplement to it without grains and it’ll ferment but that has to be done with each batch . I’m wondering if added probiotic strains bind to the grains and multiply with each batch in return allowing me to get the same benefit without having to keep buying the supplement probiotic?
Hi Shirley! Thanks for stopping by. You can definitely try it, although I am not sure how well it would work. There’s also no way to really test to know if the strains you use remain viable once fermented. Not every bacteria strain is fermentable. Honestly, you might be better off sticking with just taking the specific strains you need in the form they are intended. It would be a shame to waste expensive probiotics on an experiment like this only to have it not work well. I’d recommend chatting with your doctor about it or doing some research on which specific bacteria strains are ideal for fermentation and then basing your decision off of that. Best wishes on your healing journey!
Hi, I left my grains covered in water, sugar, and molasses for about 3 months in the fridge. When I opened the jar, it smelled slightly sweet and vinegary. There are still small bubbles coming up from the bottom which makes me think they are still working. Do water kefir grains go bad after that long in the fridge though, or can I still use them? Thank you!
Hi Jessica! Sorry for the delay. I am so far behind on blog comments. It sounds like they are still alive! Try running them through a couple of test batches of sugar/mineral water and see how they do. It may take a few cycles for them to get back up and running, but they sound like they are still alive and kicking! 🙂
Did I kill my grains? I got a virus and was incapacitated for several days so my water kefir ended up sitting way too long and developed a yucky haze on the top so I tried rinsing them and starting over. Big mistake…I rinsed them in tap water 🙁 They’ve been in the new sugar water (filtered water) for 36 hours but they aren’t doing anything…not a single bubble. Are they salvageable?
Hi Michelle! So sorry to hear that. They may be dead. Try again with sugar water and add a few slices of fresh ginger in there. Sometimes the ginger can help revive grains for whatever strange reason. If that doesn’t help, you might need to start over. 🙁
Hello! This is great info. I wanted to ask about this: someone gave me not grains but just the bottom 2″of the liquid in their kefir fruit soda they made, and thats what they use to continually make new sodas. It works and she’s done it this way for years. Are you familiar with this and is it the same as using the grains directly to make the starter? I guess I’m just confused I don’t see anyone else doing it this way. I’ve already successfully made a batch this way, just wondering I guess if it’ll eventually fail or something. Thanks again!
Hi Danny! Thanks for stopping by. I have never heard of someone doing that, but if it works, awesome! I learn something new every day. I wouldn’t think it would be strong enough without the grains to do a full ferment, but it sounds like you guys are successful with it. Cool! 🙂
Hi. I was wondering if you might be able to answer a question for me? I didn’t change my water kefir grains for about a week and a half. When I went to change the water, I found what looked like a “mother” growing on the top? It was abrown, slimy substance? I’m wondering if you have ever seen this before? Thank you for your input
Hi Cindy – Yes, I have seen that before and I was told that it was an unsafe bacteria overgrowth and advised to toss my grains and start fresh. It only happened to me once or twice and I’m not sure where the contamination came from. Hope that helps!
So I used to make and sell water Keifer, but after I had my second, I couldn’t keep up, and they have been sitting in a bowl in the back of my fridge for approx two years. I’m 100% positive they are not in good shape and are dormant. I went to look at them today because I want to start making it again, but there are some dark spots (can post pictures). It smells fine, no rancid smell.
I know with sourdough starter if it starts turning black, it is just hungry, is this a similar situation or are they trash?
Hi Erin! Thanks for stopping by! You know, that’s a great question and I am no 100% sure. Any time I’ve gotten black spots on mine, I’ve attributed it to mold because mine have also smelled a little “off”. Have you checked out the Wild Fermentation forums? That is such an awesome resource with all sorts of expert fermenters from around the world on there. Just Google Wild Fermentation and it should be one of the top links.