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I know, I know, another water kefir post?
Didn’t you just post about water kefir recently, Jessica?
Yes, yes I did. I know I just discussed water kefir a few weeks ago, but let me tell you. Fermenting in the anaerobic jars has changed my water kefir life! 🙂 I seriously cannot get enough of the stuff and I am bubbling over (pun intended) with excitement about the subject!
This post has come due to quite a few questions that I have received over the last couple weeks about how to make water kefir at home. A long time ago, I wrote a post about how to make water kefir, but that was before I had learned more about fermenting, so I felt like it was time to write an updated post about the subject.
I was initially taught to brew water kefir in a mason jar with a coffee filter over the top. However, now that I have been exposed to more research on the subject, I have found that kefir (both milk and water) need to be anaerobic ferments. The only ferment that needs to be done aerobically is kombucha. So, since then, I have been using the anaerobic jars for my fermenting and I have never been happier with the switch!
Now, I know many people ferment in the Fido jars, and I did too for a long time. I feel an obligation to insert a couple notes here about the Fidos.
1. I have been told that the Fidos can (and sometimes do) explode. I know of at least one person who had a Fido jar explode in their house, sending shards of glass everywhere. So, proceed with caution if you are using a Fido jar for your water kefir. You can burp your Fido jar once or twice during the fermentation process to let off some of the gas buildup.
2. I have been told that Fido fermenting is not the best option long-term, because of the gas build-up that happens during the fermenting process. Some people say that the Fido will burp itself to let off excess pressure. Others say it won’t “self-burp” and that all the gas is building up in the ferment, can (and will) cause damage to the nutrients we work so hard to cultivate in our ferments. I wanted to share so that you can make the best decision for your family.
OK. On with the fun stuff! 🙂
What The Heck is Water Kefir?
First, I’m sure some people might be wondering what water kefir is? Well, water kefir is a probiotic beverage that is full of all sorts of goodies, like beneficial bacteria, yeasts, enzymes, and vitamins. I always say that true health begins in the gut and water kefir is just one more tool in the arsenal of probiotic foods. It’s safe for everyone in the family to enjoy, even the kiddos. It’s especially good for people who are transitioning away from soda habits because it gives you a fizzy, slightly sweet replacement for those bad-for-you sodas!
Water kefir is also called “Tibicos” and according to Wikipedia, it is a
“Culture of bacteria and yeast held in a polysaccharide matrix created by the bacteria. As with kefir grains, the microbes present in tibicos act in symbiosis to maintain a stable culture. Tibicos can do this in many different sugary liquids, feeding off the sugar to produce lactic acid, alcohol (ethanol), and carbon dioxide gas which carbonates the drink.”
This type of beverage is found all over the world. No two cultures are going to be exactly the same because the bacteria and yeasts can vary depending on the environment that they are in. According to the Cultures for Health, there are over 30 different varieties of bacteria that can be present, along with over 10 varieties of yeasts! This beverage is chock full of all sorts of goodies!
It is important to note that kefir grains (both water and milk) contain no actual grains. They are just clusters of bacteria and yeasts that form little clumps that sometimes look like grains (see the picture at the top of this post).
Of all the ferments, I think that water kefir is one of the simplest and most rewarding to make. If you get a good batch of grains going, you will have water kefir indefinitely! It can be flavored in a wide variety of ways, using fresh fruits, juices, herbs, and even veggies. It is a fast ferment, tastes delicious, and is especially refreshing during the hot summer months!
OK. That’s Nice. How Do I Make Water Kefir?
Like milk kefir, there really isn’t a set recipe per se. It’s more of a set of basic principles and then you can tailor the process to fit your needs and environment. Note, you can use coconut water instead of sugar water. If you use coconut water, you don’t need to add any additional sugar. I recommend adding some additional minerals, like a few drops of liquid minerals or a clean egg shell. To find a brand of coconut water, check out my coconut water comparison post.
A couple of important notes:
1. Water kefir grains LOVE minerals, so I give them a variety of mineral sources (molasses, maple syrup, sea salt, liquid minerals, egg shell, etc.). This is especially important if you use filtered water, or reverse osmosis water (like me). Depending on what type of water you use and how many minerals are in it, you can adjust the additional supplementation to see what works. If you use too much molasses, it will turn the grains brown, and your finished water kefir will be brown. This is not bad, but some people really don’t like the taste of molasses, so this might be too strong for them. I personally prefer to use maple syrup because of the milder flavor.
2. If you have just purchased dehydrated grains, you’ll need to rehydrate them first, before brewing your first batch, Cultures for Health has great information on how to get your grains up and running.
3. If your grains are really happy, they will multiply with each batch. It could be a little, or a lot. It all depends on the water and how the grains are “feeling”. 😉 These extra grains can be given away, used to start additional batches of water kefir, added to smoothies, yogurt, or cereal for a probiotic boost, or, if you’re like me, you can just eat them plain. I love them!
Water Kefir “Recipe”
makes 1 liter (I use a 1L anaerobic fermenting vessel)
I have linked to the products from my affiliate partners that I personally use and recommend.
Ingredients:
- 1/4 cup organic sugar (cane, rapadura, or sucanat work best)
- 1 liter of water (filtered)
- 1/8 tsp. unrefined sea salt
- a few drops of liquid minerals
- 1/2 tsp. molasses or 2 tsp. maple syrup
- 1/2 egg shell (clean)
- 1/4 – 1/2 cup water kefir grains
Instructions:
- Dissolve the sugar, sea salt, and molasses or maple syrup into 1 cup of hot water.
- Let mixture cool to room temp and pour into your fermenting jar.
- Add the egg shell and water kefir grains and fill with the rest of your water to make 1 liter.
- Snap the lid shut, add the airlock, and let sit at room temperature for 12-36 hours. Place the jar in a dark area, like a cupboard. Exposure to UV light can damage all the goodies that you are trying to create (this applies to all ferments). The length of the fermentation will vary, depending on the temp of your house and how active your grains are. You want most of the sugar to be eaten up by the water kefir grains. The final taste should be only slightly sweet and a teeny bit yeasty. My batches brew to the flavor I like in 16-24 hours during the summer since my house gets so hot (no AC or any cooling system). During the winter, however, it takes upwards of 4-6 days for my brew to be done. My house stays around 66 degrees during that time.
- At this point, you can strain off the grains and start a new batch. You can drink the finished kefir as is, or do a second ferment like I do. I honestly don’t recommend drinking the water kefir plain. I think it tastes a little weird and is much more palatable once it’s been flavored. But, taste it and see what you prefer.
- To do the second ferment, just pour up your water kefir in your bottles (I like the Grolsch-style bottles), add whatever flavoring you want – fruit, fruit juice, dried fruit, mild vegetables / vegetable juice / herbs are all nice. Leave the bottles out at room temperature for 24 hours. I usually leave mine in a cupboard or cardboard box (to avoid UV light and keep any potential explosion contained). After the 24 hours is up, move to the fridge and let chill completely before serving.
Check out this Water Kefir Flavor Guide for lots of ideas on how to flavor your water kefir!
Some of my favorite flavors are red cherry lemonade, peach blueberry, cranberry lemonade, and plain lemon or lime juice. Below is the picture of my red cherry lemonade during their second ferment. These are the smallest flip-top bottles I have and they allow the water kefir to get super fizzy! Leave about an inch between the top of the kefir and the lid.
Have you made water kefir before? What is your favorite flavor? Do you have any questions about the subject? Leave me a comment below with your questions and I’ll add them to my water kefir FAQ page! You can also read my recent post “Water Kefir Revisited“.
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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Thanks for the info, Jessica! I just received some water kefir grains from my daughter, who got me started with milk kefir a while back too. So I’m a total newbie to kefirs. Your cherry lemonade sounds luscious!!
Hi Marie – I hope this post helps! The cherry lemonade is by far my favorite flavor so far. I think mostly because the Colorado cherries have been amazing this year! It really adds a lot of flavor! Have fun and let me know if you have any questions! 🙂
Great post!
I’d love to know how you made your Cherry Lemonade kefir. That looks so yummy! Around here, we usually just use grape juice.
As for the theory that CO2 can harm the nutrients in the Fido, have you found any documentation about that? I am interested. I’ve heard that floating around, but I haven’t found anything concrete. I would like to know if it is true since I use Fido’s a lot. Thanks!
Hi Lea – For the cherry lemonade, I just use a couple of fresh red cherries (I’ve tried the Rainier cherries and they’re not as good). I cut them in sections and remove the pit. Then, I add those to the second ferment with about a tablespoon of fresh lemon juice. Super simple and amazingly delicious! 🙂 I am still looking into the CO2 claims, so I can’t give a definitive answer on that at this time.
Great! What size jar are you using for the 2 red cherries and 1 TBSP lemon juice? Thanks!
Did you ask the person who talked about CO2 toxicity to give you their sources? That should be easier than trying to find it on your own. I’ve tried, and can’t find any mention of it anywhere.
Those are the small flip-top jars. I think they’re 12oz? I have some 20oz and 1L bottles and for those, I double and triple it. As you know, it’s all rough measurements anyways! 🙂
Can you share your second ferment recipes? They sound great!
Hi Crystal – I’m working on a post about that as we speak! 🙂 If you look at Lea’s comment below, I mention the recipe for the cherry lemonade.
Oops! I’ve been doing a 48-hour initial ferment. It has a pleasant yeasty aroma, and it is still slightly sweet, even after a short second ferment in a bottle. But I haven’t added any of the mineral ingredients, so maybe my ferments are slower (my grains have already doubled or tripled in the past couple of weeks, so I’m pretty sure they’re “happy”).
I’m using a 1.5 liter fido for the initial ferment (using one quart of water) and there is some fizz when I open it (at ~48 hours), but then after the short second ferment (12-18 hours) in half-liter grolsch-style bottles I don’t have any fizz. I’ve been leaving 2+ inches of space when I bottle; should I decrease the air space and/or increase the duration of the second ferment to get more fizz?
Also, is it possible that those who are new to drinking water kefir may get adverse gut reactions right at first? My husband and I have drunk commercial kombucha and kefir before without noticing anything, but this home brew water kefir seems to be…noticeable 😉
Hi Dana – Thanks for stopping by! The duration of the ferment is going to depend on your house and your taste preference. I have found that after 24 hours in my house, almost all of the sugar is used up, but my house stays really warm. There’s nothing wrong with letting it go longer, if you prefer the taste. Definitely try adding some minerals and see if that helps. They really do love minerals and I like to give them a couple different sources.
In regards to the fizz, that just takes some experimenting. Some of my batches are much fizzier than others, but they almost always are fizzy nonetheless. Maybe decrease the head space to 1 inch and see if that improves your results. It could also be that after you start giving the grains some minerals, they will start producing fizzier water kefir.
Water kefir can be strange … it really varies from environment to environment! Let me know if you have any other questions. Oh, in regards to side effects. It is always best to start off slow if you’re new to it. I personally never experienced any side effects when I started drinking kombucha and kefir, but I have heard people say that they have experienced die off symptoms. So, start with a 1/4 cup or 1/3 cup and see how you tolerate it. Most people have told me that they don’t seem to have any problems.
Dana,
I leave mine 2-3 days, it depends on your house temp. I usually leave it until the brown (from the sucanat) turns a golden yellow. For me, this is 2-3 days.
Hi,
I would like to print this b/c I don’t have access to a computer by my kitchen but I don’t see a print option. Is there one?
Thanks for posting. Can’t wait to try this!
Hi Susan – It wasn’t on there when it published for some reason, but I went in and added it again. Let me know if you have any problems! 🙂
I have never tasted water kefir but want to try making it. Does it taste at all vinegary like kombucha? Also, can you use capped mason jars for the ferments or will they explode? What special items besides the grains would a newbie need to round up before starting?
Hi Lisa – Nope! It tastes nothing like kombucha. It is very mild. Your finished water kefir will taste slightly sweet and a tiny yeasty and overall very plain. I highly recommend doing a second ferment with fresh fruit or fruit juice. It is such a plain ferment that you can tailor it to fit your tastes!
Jessica –
I was graciously given some live water kefir grains by a friend. I have had them in my fridge for about 6 weeks (I’m awful for having neglected them). Is it worth trying to make water kefir or will it be pointless since they have been inactive?
Hi Amy – They might be fine. I have neglected my grains before and they’ve come back to life. Try making a batch of the sugar/mineral water and let them ferment for a day or two. You might have to run them through a few batches to get them back up and running, but I would not be surprised if they are still alive. 🙂
Thanks a lot for this. I’ve been wanting to get into keffir (my Mom raves about it) but don’t have access to raw milk and the commercial stuff never agreed with me. Water keffir sounds like a good alternative. I’ll share this on my facebook page. Doubt that many people have heard of it.
Hi Jim – Thanks for stopping by! You can also use pasteurized milk to make milk kefir. I don’t have access to raw milk, so that is what I do. There is a brand called Kolona Organics that has VAT-pasteurized milk, which is the closest thing to raw that I can get. It’s a gentle, low-temp pasteurization. Maybe they sell it near you too. Thank you for sharing! 🙂
Hi Jessica!
I’ve been spending some time googling how to make water kefir with coconut water, and thank you for posting the simplest how to approach – much appreciated!
Are you able to use mason jars to ferment the initial water kefir?
Thank you!
Hi Carla – Thanks for stopping by! I’m glad this post helped you! I started out using Mason jars to brew my water kefir, but I have since moved to using the Fido style jars and am very pleased with the results. The taste is much better in the anaerobic environment than it was in the Mason jars. I love it!
I was just wondering, once you move the water kefir to the refrigerator, how long does it stay good for? I have not attempted making it yet but want to soon. Also, what would be the best way to store the grains in between batches? Thanks for sharing the recipe and all this great info!! 🙂
Hi Kelly – It will stay good indefinitely in the fridge, but it will continue to ferment, so the alcohol level could get higher and higher. I have never actually tested my alcohol levels in my water kefir, but I did have some that I let go for a looooooong time and it tasted just like wine. Fine for me, but not for kids or those who are totally avoiding alcohol. As long as you keep the batches smaller and use up in a timely fashion (a week or two), there should be negligible amounts of alcohol. If you need to store your grains, I always put them in an extra Fido jar with a double (or sometimes triple) sugar water solution (so, 2-3 times as much sugar as a normal batch), and some additional minerals. That gives them plenty to eat and they will also go a little dormant in the fridge. If I am storing long term, I switch out the liquid every few weeks. Let me know if that helps! 🙂
i have been making water kefir for about 1 month- with very happy grains that double with every batch! 🙂 my absolute favorite flavor is made in a 16oz bottle- with just a bit of pure blueberry juice (maybe a tablespoon- i don’t measure), 2 dried figs cut into small pieces, and a pinch of drief lavendar petals. it’s delicious!
YUM! That sounds like a delicious combo! 🙂
My grains are multiplying very quickly,but they look like cream of wheat. I am using well water with the exception of coconut water for two batches. It apeares that the coconut water encouraged the growth and the texture but it doesn’t make sense from what I have researched. Your comments would be greatly appreciated.
Hi Dina – Thanks for stopping by! My grains will sometimes do that when I let my batches ferment too long. I’ve also noticed that the old grains tend to go mushy and get that cream of wheat texture, while the newer grains hold their shape. They still seem to work just fine though! Remember that the grains LOVE minerals, but if you’re using well water, that should provide good minerals for them. Does that help at all?
I have been making water kefir for a little over a year. I make it like you do in a mason jar covered with a coffee filter, then I pour it into an air tight bottle and leave it on the counter for a day to build up carbonation (which I love). I once left 2 of the Grolsch-style bottles on the counter over night and woke up to find that one had exploded sending large and small chards of glass everywhere in my kitchen, not to mention sticky kefir juice. I would find glass pieces in odd places for months afterward. Fortunately nobody was in the kichen when it happened.
Hi Suzy – Sorry to hear about that! I have personally never had that happen (yet), but I have heard of it happening. I don’t know if you’re still brewing or not, but if you are, always leave a lot of head room in the bottle. I typically leave at least an inch, but feel safer with 2-3 inches of headroom. I am glad no one was hurt! That was scary, I’m sure! Thanks for stopping by!
I have a question about putting fruit in for the second ferment. I have been adding sliced ginger, sometimes lemon, and sometimes orange to my second ferments, but was wondering if I need to remove that fruit after any specific amount of time. Will it make me sick? I would think that the bacteria in the water kefir would keep the bad things at bay, but I’d like to hear it from you..
Hi Ann – I use fresh fruit, ginger, and lemon of some combination in almost all of my second ferments. I’ve never removed it and never have had any problems. Technically, you could eat the fruit too, though it tends to get pretty mushy, so the texture is not that great. I typically just pour my water kefir through a strainer to keep the fruit chunks from going in my glass. If you want even less waste, you can puree your fruit and add it that way. Then all of it gets consumed and you don’t throw any away! Does that help? 🙂
Yes ma’am, that answers the fruit question – I’ll just drink around it, as I usually make mine in mason jars, or the leftover bottles of the store-bought “Kevita” brand that I used to buy before I was making it.
Here’s another odd thing that happened tonight – I bottle my kefir every couple of days, and two days ago I put a batch into bottles and added orange slices which I had peeled and taken most of the pith off of. I added about a teaspoon of organic sugar also. I screwed the lids on tight and left it on the counter for a day. Last night I put it in the fridge, and tonight, when I opened a bottle to drink, it was thick like syrup! What the…??? It tasted great, but I was a little afraid to drink it. It was about the same consistency as the syrup we used to pour off of canned peaches!
It seems like this stuff turns out differently every time I make it, and I don’t have enough experience making it to know what’s okay and what’s not.
With Kombucha, I just know that if I’ve made it properly, it might have a few variables, but they’re all okay, and nothing’s ever wrong with it. With this water kefir, I’m never so sure…
That is strange! I’ve never had that happen before! Fermenting is always an adventure! 🙂
I’ve heard of this happening specifically with citrus juice…
With regards to getting syrupy water kefir; that’s usually a sign of too many minerals. Another sign of too may minerals is having crumbly grains. Change to white sugar for a few batches, and don’t add molasses, dried fruit or anything to the first ferment.
Hi Jasdip! Thank you for sharing that. I have not heard that before, but I am definitely going to keep it in mind for future batches.
If the only Grolsch-style bottles I have are 25oz. can i use them & only partially fill them up or does the contents of the 2nd fermentation need to come near to the top? Thanks
Hi Rita – The closer to the top, the more carbonation will build. I personally leave at least an inch, but usually 2-3 inches in my bottles. During the winter, I find that I can fill them fuller, because they don’t get nearly as fizzy in the cooler weather. But, during the summer, be careful! Don’t fill them too full, or you’ll end up with a geyser of water kefir when you open it. I have never had a bottle break on me, but I have lost many a batch of water kefir by it spraying all over my kitchen when I flip that lid off. So, long story short? Leave a couple inches between to kefir and the lid! 🙂
What would you say is going on if my grains are growing rapidly but getting smaller and smaller util almost just a mushy mess?
Hi Brooke – You know, that happens to me too from time to time. I have never figured out what it is that makes them do that. What’s interesting is that they will turn into mush for awhile, but then they start turning back into the bigger grains. I don’t know if it’s just a natural cycle for them. I need to do more research on that — I’ll add the answer to my Water Kefir FAQ post. 🙂
I’ve read that mushy grains can be a sign they need minerals. Try adding a bit of blackstrap molasses and see if they perk up.
Hi Mona! It definitely depends! Mine would get mushy at times even though they were in very mineral-rich water. It’s definitely worth experimenting. Molasses is great and/or a sea salt, maple syrup, liquid minerals, or a clean egg shell. Thanks for stopping by! 🙂
Thank you for the flavor suggestions. I am new to water and milk kefir and welcome any ideas.
Also, are you saying you can 1st ferment milk kefir with the top on??
Hi Cindy – Glad to help! 🙂 Come back on Monday, b/c I have a really fun post going live that morning about flavors! I use anaerobic jars for fermenting my kefir now (I personally use a Pickl-It jar), but I know some people do use Fidos and Mason jars. I have a tutorial on milk kefir here: https://www.deliciousobsessions.com/2012/07/52-weeks-of-bad-a-bacteria-week-24-milk-kefir-and-kefir-cream/
I love in Denver too and am very excited to get started making my own water and coconut kefir. Do you know a local place to but the grains and flip top bottles?
Hi Rebecca – Nice to “meet” you! I love meeting new Deverites! You know, I am unsure who has any grains locally, but if you check with the local WAPF group, someone might have some. I have some extras, but they are spoken for at the moment. If you want to shoot me an email, I can save some for you next time I have extras (deliciousobsessions at gmail dot com). In the mean time, Cultures for Health carries them and they have a coupon right now for 20% off I believe. Here is their link: https://www.deliciousobsessions.com/WaterKefirGrains and the coupon code is KEFIR.
As fat as the bottles go, we have gobs of home brew stores in this fine city. This one should show the ones that would be closest to you: http://www.fermentedlychallenged.com/2008/05/colorado-homebrew-supply-stores.html. I’ve only shopped at Stomp Them Grapes! LLC before, but I do want to go check out some other stores. Also, sometimes TJ Maxx and Ross carry the flip-top bottles, but if you find them there, make sure you look at the bottom to see if they are Italian or French glass. I’ve noticed that they have been getting in cheap Chinese bottles that look similar to the Italian brand, Bormioli Rocco. I would not trust the Chinese ones. Always buy Italian. They will be the highest quality. Or French. The French brand is Le Parfait French Glass. These are the only two I would trust, because they are made with tempered glass and are designed for canning and things under high pressure. Just a word of warning. Also, Sur la Table carries both brands, so you could find bottles there if you’d like. The other option is to just buy the Grolsch beer and use those bottles — either drink the beer, get your friends to drink it, use it on your hair, make beer bread, beer cheese, soup, or, dump it out 🙂 The Grolsch bottles are awesome! Hope that helps! 🙂
I got a clear Bormioli Rocco Moresca swing top bottle at TJ Maxx for $2. Then yesterday I went to Christmas Tree Shops to look for some Bormioli Rocco Fido jars and saw Chinese made bottles that looked like the Moresca bottle (imitations?) for $3! TJ Maxx had the Bormioli swing top bottles, but not Fidos (they did have some Le Parfait), and it was the other way around at Christmas Tree Shops. At Christmas Tree Shops they also had Kilner brand jars similar to the Fidos that looked nice — until I noticed the price tags said made in China. And I think they were more expensive than the Fidos!
Jesse – Thanks for taking the time to stop by and share. I have been noticing this trend as well, and like you, I do not trust the made in China ones. I wish they would continue to sell the BR bottles and jars. I got some great deals around here and stocked up before they started moving in the Chinese ones. Now I can’t find the BR or the LP jars anyplace!
I’m getting some WK grains soon…I’m curious why you aren’t worried about the 2nd ferment glass jars exploding. Seems like there is more fizz going on then
Hi Starre – I personally don’t worry about the jars exploding during the second ferment. The jars I use are tempered glass that are designed to withstand a lot of pressure. Grolsch beer bottles are the best for second ferments. I also leave quite a bit of head room, usually 1-3 inches during the winter and sometimes more during the summer. I have heard of bottles breaking before, so it can definitely happen, but I am not super concerned about it. I am always very careful when filling the bottles to leave enough head room and also very careful when handling them after they have been fermenting. Happy brewing! 🙂
I’ve gone through three sets of grains. Two were purchased from Cultures for Health and I used the open mason jar method. They rehydrated well and then slowly died over the course of about a month. I mainly brewed with molasses and occasionally tried sucanat or added an eggshell, or mineral drops. Nothing seemed to keep them alive better than the next thing, or even slow down their demise. At least, I assume they were trying to die because it seemed to take longer for each batch to brew, and when I would strain them, they would have normal, but small gelatinous grains, then on top would be a bunch of yellow/tan “sand”. (dead grains?)
So, recently I got some grains from a friend who was brewing hers in a Pickl-It. I started them in a Pickl-it I have since gotten and they were doubling or tripling every time. The grains were HUGE too. After a couple of batches they slowed down, and though they do seem to be doubling, the grains are very small now. I began to follow your recipe today. I have a couple of questions:
1) Does your WK get clear/white? The pictures you have on your flavoring post show very light kefir, and if I use molasses, the lightest it gets is yellow/tan.
2) My kefir has NO carbonation. Even after I do a second ferment in flip-top bottles. The Cultures for Health grains I had did produce moderate carbonation. I have read that the yeast cultures provide the carbonation? Do you know if that is correct? I desperately want a carbonated drink. It makes it more fun for the littles and enhances the flavor.
3) I went to the Cultures for Health website to find the strains of bacteria/yeast in their grains. All except for one or two species were facultatively anaerobic or obligatory anaerobes. The 2-3 aerobes would therefore die in a pickl-it…this seems like an unwanted result, but I am guessing that my previous grains were protesting against the aerobic environment, and therefore slowly dyeing?
4) This WK from my friend tastes different (original source was not CFH) and I’m not sure if it is the pickl-it thing, or a difference in the bacteria/yeast varieties from the original cultures or what. When I wrote CFH about using an anaerobic environment to see what they thought, all they came back with was that they recommend an open jar. Since most of the species should be able to work in an aerobic environment too, why is this an unacceptable means (to many) to brew WK? Why do so many people have success with it?
I am willing to buy more grains if it will improve flavor/carbonation, but it seems ridiculous because I feel something is off. I want to fix that before I spend even more money. I use water from the Berkey, unsulfured molasses, washed and oven heated eggshells, mineral drops, celtic sea salt….
Any ideas?
Hi Jennifer – Thanks for stopping by! Let me see if I can answer your questions:
1. My water kefir is not quite clear, more of a really pale yellow color. I only use a tsp. or so of molasses per 3 liter batch. If you’re using a lot of molasses, the color will stay darker. We don’t really like the taste of too much molasses, which is why I only use a tad. I also add sea salt and liquid minerals into each batch too.
2. Carbonation seems to vary from batch to batch with mine. It also varies with the season. During the summer, most of the batches are fizzy, but come fall and winter, they slow down and get less fizzy. That said, I recently had a batch that was almost flat — just a couple bubbles. This was probably about a month ago. I was bummed too, b/c I love the fizz. Then, the very next batch I made, about two weeks later was SO fizzy that when I popped the bottle open, it immediately sprayed my entire kitchen and ceiling! Major bummer, b/c I lost almost the whole bottle! 🙁 Same grains, same sugar/mineral water mixture, same fruit flavoring, but one was flat and one was insanely fizzy. I have yet to figure out why this happens. Looks like I need to do some more research!
3. Wow. That is a little over my head — I didn’t know that, so I’m not quite sure how to answer. I will have to look into this. 🙂
4. No set of WK grains will taste the same, b/c they do take on some of the yeasts and bacteria that are in their environments. Since those will vary from house to house, there will always be some difference. I would say this happens less with the PI fermentation than open vessel. I am going to look into this, as I have not done a lot of research on individual strains. All I know is that when I switched from open vessel to PI, my water kefir did a lot better and tasted worlds better!
Let me email a a friend and ask about your questions, b/c I think you bring up some really good points! I’ll report back! 🙂
I’m so new to WK my grains haven’t arrived yet but I’ve been immersing myself in google till my brain is scrambled. So just a thought for the woman who has had multiple batches from varied sources die on her. Does she use antiseptic soap wipes or lotions especially in the kitchen area? Do any housemates use antiseptic wipes? Is she using honey?
A.
Great ideas, Andrea! Hopefully this will help her! 🙂
I’m new to water kefir. Can you use the grains fron the kefir I use with my goats milk? Or is it a differnt kind of grain. Thx
Hi Naomi – Thanks for stopping by! They are actually two different types of grains. Each one specific to either milk or water. Since they contain different strains of bacteria and yeasts, I have been told that they are not interchangeable. Hope that helps! 🙂
Hi Jessica! This is also for Naomi to whom you were replying… uh… over a year ago ;-}.
Water kefir grains can only work in water-based ferments. Milk kefir grains however can be used in water ferments. They don’t keep growing necessarily, but after an adjustment period they will ferment (like mad) in typical water kefir feeder solutions. In fact, they can produce a more alcoholic fermentation.
Check out the ‘grandfather’ of online Kefir knowledge: http://users.sa.chariot.net.au/~dna/Makekefir.html Dom put together a mind-boggling website on these topics!
Love your site, and best wishes to you!
LOVE Dom’s site! He has such great info. Thanks for the reminder! 🙂
Hi Jessica,
I’m excited to learn about kefir. I have celiac disease and hope kefir water helps with digestion and overall good health. Just got my kefir grains-they arrived in water in a plastic bag which was then wrapped in foil. They had a bit of a sour/almost vomit like smell. Is this smell typical? I rinsed them and made your recipe tonight. Looking forward to second brewing with fruit. Thanks for all the great information! Dorothy
Hi Dorothy — I can’t say that I’ve had my grains have a smell like you described. They should smell slightly sour and yeasty. But the smell should not be offputting or overwhelmingly powerful. You’ll know whether they are good or not by how your water kefir turns out. It may take them a few batches to get up and running, so give them a few tries. You may need to toss the first couple of batches if they don’t taste that great. The last grains I received from a friend took about 4 batches to really get up and running. Hope that helps! 🙂
Hello,
My wife and I recently started making water kefir. I’ve made about 5 batches so far. I’ve followed recipes online. I usually do 3 or 4 cups of spring water, 3 tbs of water kefir, a quarter cup of organic cane sugar, and some sea salt. I’ve been using a mason jar and covering it with a paper towel. I let it sit in a cupboard for 2 days, and then I strain out the grains and put some organic mango orange juice in there and put it in a half gallon mason jar. I’ll do the secondary fermentation for a day and then throw it in the fridge.
My two questions are:
I haven’t really seen my batch multiply. Why is this? I’m using spring water and I haven’t let my grains come in contact with metal. Am I not letting it ferment long enough? I let the first fermentation go about 2 days before straining the kefir and making a new batch. Because it’s the winter and cold up here in Rhode Island (our house is about 66-68 degrees, should I let the initial fermentation go even longer?
Second, I haven’t gotten much carbonation. I’m attributing this to the large mason jars being filled only half way for the second fermentation. I think I’ll have to get some quart size mason jars so I can fill them closer to the top. Is there anything wrong with using mason jars? I would like to get some Grolsch swing top bottles, but I haven’t found any. Also, the Pickl-It jars seem pretty expensive.
Thank you
Hi Kyle – Thanks for stopping by! First, in regards to the multiplying, I would say that it is b/c of the temperature, or the grains may not be fully functioning yet. If they are new grains, they can sometimes take several batches to really get up and running. Also, regarding the temp, you could probably let it go longer. My house stays around the same temp during the winter and I do a week ferment minimum. I am going for as much sugar to be eaten up as possible, as I really watch my sugar intake. Sometimes I forget and let it go 10 days, but it can turn a tad alcoholic at that point. My grains have really slowed down with multiplying in the fall and winter. During the spring and summer when temps start rising, they get really happy again. I personally don’t use Mason jars anymore, because I prefer a true anaerobic fermentation process (read more: https://www.deliciousobsessions.com/2012/05/52-weeks-of-bad-a-bacteria-week-18-fermenting-methods-weve-had-it-all-wrong). Once I switched to the Pickl-It jars, my water kefir tasted the best it ever had. Yes, they are expensive, but I look at it as an investment in kitchen equipment. Some people buy Vitamix Blenders, I bought some PI jars! 🙂 I learned to ferment in Mason jars (via Nourishing Traditions), but once I started using the PI jars, the flavor and quality of my ferments were amazing, so I stopped using the Mason jars. That said, we must all do the best we can with the resources we have. I wish that there were other options on the market for jars like the PI. Maybe someday, but for now, that is what I prefer. I ended up buying Grolsch beer at the liquor store and then just pouring it out. It was a waste, I know, but that was actually cheaper than buying them at a homebrew store, and I really like the quality of the Grolsch ones. Hope that helps!! 🙂
Hey don’t pour the beer out. Pour it on your lawn it’s good fertilizer. ;-}
Good tip! Never thought of that! 🙂
I’m so glad I found your site! I got some grains from a friend last week and I’m going to make my 3rd batch tonight. I have a question about the “clean” eggshell. What is the best way to clean it?
I also saw a very detailed DIY hack using Fido jars and making them into Pickl-It jars. I found a few Fido brand jars at TJ Maxx today too. Anyway, I appreciate your blog and sharing of knowledge.
Hi Amber – For the egg shell, only use a shell from an egg you trust. For mine, I only use the shells that I get from my parent’s chickens, because I know how they are raised and what they are fed. To clean them, I just rinse them off really good and let them air dry. I’ve never had a problem doing this, though I do know that some people will stick them in the oven for a little while to sanitize them. I haven’t tried that yet, but I am going to next time I have eggs on hand. Happy fermenting!!! 🙂
Hi Jessica, what liquid minerals do you recommend?
Hi Mary – I have heard good things about ConcenTrace, though I have never personally used that brand. Egg shells, sea salt, and molasses are all good ways to get more minerals into the kefir. The liquid minerals aren’t required if you have another source or two of minerals in the brew. Does that help?
Hi Jessica, can I use a harsch sauerkraut crock to make kefir?
You say that water kefir is good for all ages…do you know – is just the plain water kefir (with no fruit juices added) alcoholic at all? I’m a little paranoid about it I guess…should I be serving this to my kids, or drinking beverages that are even slightly alcoholic when I am breastfeeding/pregnant?
Or is it just an ‘unwarranted’ fear? 🙂
I’d LOVE to add water kefir into our diet as another fermented drink…but don’t want to risk getting any alcoholic drinks into our bodies either….what are your thoughts on this?
Hi Andrea – Yes all fermented foods will contain a trace of alcohol (as does fruit). However the amount would be so low that it would be legal to sell to minors in most cases. If it is more alcoholic you would be able to taste it. The longer it ferments and the more sugar it starts out with the greater the risk of alcohol. I asked some of my friends who have kids and they all say they don’t worry at all about serving water kefir to their kids. The key is to make sure the ferment doesn’t go too long, so you may end up with a sweeter water kefir than others. Hope that helps! 🙂
Thanks!! So…what would you say a good time would be…48 hours? Or less? I know it depends somewhat on the temp. of your house…but on a “normal” day where it’s not sweltering hot or freezing cold…how long do you ferment the water kefir then?
Thanks for your help!
Hi Andrea – You will need to play with it, as it will vary. Try tasting it after 24 and 48 hours and see what it tastes like and which you prefer. It will be happiest at temps between 67 and 80 degrees. I do a longer ferment on mine, b/c I want as much of the sugar used up as possible, but there is definitely more chance of alcohol when I do that. Also, keep in mind that if you do a second ferment, that is when alcohol can build up, so you want your first ferment still be on the sweet side and maybe do a shorter second ferment. I’d say 24-48 hours for the first ferment and then 24-48 for the second ferment. During the summer, that might be even faster, due to the warmer temperatures. Does that help?
Hi! I have some Candida issues, is the yeast in water kefir ok?
Hi Lori – I was not completely sure about this, so I did a little research on Google and found the following two forum discussions, which might be of help. Keep in mind, the yeast in water kefir is beneficial yeast, so it’s not really the yeast you need to be concerned with, it would be the sugar in the water kefir. From what some people are saying on these forums, WK has been quite helpful for them in their fight against candida, though it will probably vary from person to person. Hope this helps:
http://www.thecandidadiet.com/forum/yaf_postst3716_Sugar-in-Water-Kefir.aspx
http://curezone.com/forums/am.asp?i=1805797
Hi. I’ve been making water kefir for years, but a few months ago, they all went bad so I ordered new ones. I’ve been working with the grains I received for 2 months now, and they’re still not really making kefir. They smell fine, but the problem is that they’re not eating all the sugar properly, and then also not getting fizzy at all. I’m trying all different scenarios: 1st ferment in mason jar with coffee filter, 1st ferment in jar with air lock, 2nd ferment in an ez-cap bottle. They should be getting fizzy, and they shouldn’t still be so sugary.
I’m using organic evaporated cane juice, and spring water, and different forms of minerals — sometimes sea salt and baking soda, sometimes a mineral supplement, sometimes molasses, sometimes nothing added. My proportions are approximately 1/4 cup grains, 1/4 cup sugar, 1 quart mason jar with spring water. I also have a 1/2 gallon jar going with 1/2 cup grains and 1/2 cup sugar.
Have you heard of this happening? Is there any way I can get the grains to eat the sugar properly and also for the kefir to get fizzy again? I’m not sure what happened. It used to be so easy!
thanks so much,
Cregan
Hi Cregan – It’s funny that you bring this up, because I have recently experienced the same thing. I accidentally killed my super healthy grains that I had been using for years. I was so sad. I did order more and they were perfectly healthy, but never really got up and going. I then got busy with work and life and those grains also died, so I am grainless right now. I tried everything too — just like you. The one suggestion that I received from a fermenting expert friend was that when her grains started acting like that, she puts them in some sugar/mineral water, add a few strips of fresh ginger, and just let them sit in the fridge for a few weeks. She said this always brought hers back to life. I have not yet tried it, so I can’t attest to you that it works, but that might be worth a try. She said that kefir grains love something in the ginger. Hope that helps!! 🙂
This truly makes sense to me, as there is ‘word’ going around since the 1950s that water kefir is actually the original “ginger plant” or starter culture for real ginger ale. They do absolutely thrive with the addition of a few slices of fresh ginger root.
Yes! They love that ginger! I have yet to actually make a ginger bug for true ginger ale, but I am going to try that soon!
I’m a little confused because Culture for Health said to use a mason jar with coffee filter cover. It’s interesting that your blog says kefir do better in anaerobic environment by using a pickle-it jar. I guess I’ll have to give it a try to see the result. My grain seem to multiply. However it’s so tiny… like creme of wheat. I do add molasses to cane sugar water. Am I doing something wrong? Thank you!
Hi Pei – For years I brewed my kefir (both milk and water) in mason jars like CFH says. About 2 years ago, I started experimenting with the anaerobic vessels and I never went back. The quality of my kefir is SOOOOOOOOOOO much better than in mason jars. Better flavor, better quality. I am also working diligently to heal leaky gut issues that I have, so it is critical that my ferments are done properly. Mason jars run too high of a risk of mold and inadequate fermentation, both of which can harm leaky gut even further. That said, even if I didn’t have any gut issues, I would still use the anaerobic jars for fermenting, just because the quality is so much better.
In regards to the grains, mine seem to go through cycles. Sometimes they are small and mushy, like what you describe (cream of wheat), and other times, they are large and plump grains. I don’t know why they cycle like that. They’ll be nice and plump for a period of time and they they start turning mushy, even though I don’t change anything in my ingredients. The molasses is perfect. Water kefir grains LOVE minerals, so I always add a little molasses and a good dash of sea salt to make sure they have lots of food. Hope that helps! 🙂
A wonderful local woman here in NYC gifted me with 1/4 cup of kefir grains in late March 2014. They multiplied so astonishingly that right now, I’m just happy they still let us live in this apartment! 😉
One of the puzzling things is that when they reproduce, they do so as tiny grains (that cream of wheat thing) and also when they shrink and expire they do so as tiny grains. Usually though, the dying members float on top almost as a coating, then fall to the bottom and sort of disappear. They have moods, they are born, they give birth to others and they fall into the substrate as time passes.
Fascinating guys, truly! 🙂
Thanks for sharing Heidi! I experience similar things with my grains as well. It is truly fascinating!!! 🙂
Hadn’t read much about water kefir before but I know how important good intestinal bacteria is.
Thank you for the detailed instructions.
Hi James! I hope you enjoy if you give it a try! We could also use more good bacteria in our lives! 🙂
So, which anaerobic vessels/setup do you feel comfortable using? Thanks, Linda
Hi Linda – I am currently using the Pickl-It jars, but I just found out about The Probiotic Jar, which I hope to try soon. 🙂
Hi Jessica,
I make milk kefir all the time. I just got some water kefir grains today.
How far apart do I need to keep the raw milk kefir from the coconut water kefir while fermenting?
Once in the fridge with the grains removed is it ok to have milk kefir sitting next to water kefir?
I am just using the paper towel over a mason jar method at this stage. That is what cultures for health says to do. I hope that still gives all the good bacteria.
I actually ferment my milk kefir ontop of the fridge as its a warm environment. Ive never put it in a dark place. So I might have to try that tip.
Hi Teniel – I have not had any issues keeping my water kefir and milk kefir close to one another. I only use anaerobic vessels, which reduces cross-contamination, but with the two kefirs, it’s not as big of an issues. You do want to keep your kefir and your kombucha apart though. In the fridge, it is completely fine. The Mason jar method is how I started, but I am finding my ferments are so much better quality after switching over to the anaerobic method. Enjoy!! 🙂
Hello! I am just wondering what flip-top 1 liter bottles you recommend? The affiliate links seem to be broken. I would really appreciate your suggestion! Thank you!
Hi Cassidy – Thanks for letting me know about the link. I found the Bormioli 1 liter glass bottles like I have on Amazon: http://www.amazon.com/Bormioli-Rocco-Giara-Bottle-Stopper/dp/B003QZPY6Q/ref=sr_1_3?ie=UTF8&qid=1389043793&sr=8-3&keywords=flip+top+bottles. I found all of my bottles at stores like TJ Maxx, Ross, and Marshall’s, but if you find them there, make sure they are true Bormioli Rocco (Italian glass) or Le Parfait (French Glass), NOT the Chinese ones. I don’t trust anything but the Italian and French bottles to be designed to withstand the pressure that water kefir and kombucha can sometimes build. Sur la Table is another one who will carry the bottles, but their prices are higher. Hope that helps! 🙂
Does this type of beverage have any bad effects on teeth (such as carbonated water or other drinks with citric acid)?
Hi Annette – No, not that I have found in my research. You should not really be drinking tons of it all the time. One glass a day (8-10oz) is sufficient — too much all at once could create die off reactions, especially if your body is not used to probiotic-rich foods.
How long after the second fermenting do they have to be consumed? Is there an “expiration date” ?
Hi Crystal – No expiration date, per se, but keep in mind that the longer it ferments (and it will continue to ferment some in the fridge), the more alcohol will develop. This might not be a concern, as long as you’re not giving it to kids. I’d say a week or so in the fridge would be fine, but once you go 2-4 weeks, you may end up with a stronger brew. I had some that I forgot about in my fridge one time for over a month and it was like drinking a very fine wine. So, in short, it won’t go bad, it will just turn alcoholic. 🙂
Do you have an opinion on kraut caps? Would those work the same in place of the pickle it system? I’m just getting started and don’t have a full system set up yet. I am also using mason jars, but would like to upgrade for full benefits. Thank you for all of the great information!
Hi Kristin – I am not familiar with kraut caps, so I couldn’t tell you about those. I have recently switched to the Probiotic Jar (which is almost identical to the Pickl-It jars) and like them a lot better. They seem to have a much better seal than the PI jars do. But, all that said, the improvement in quality, taste, and texture of my ferments when I switched to the PI jar was outstanding. I say start with what you have and then as you are able, upgrade your tools! 🙂
There is a typo in #6 of your kefir directions in the first sentence. I am confused about using bottles. You say kefir needs to be “anerobic” – so you’re using the Grolsch bottles in BOTH the first and second ferments? If you are, how in the world are you getting extras (like an egg shell) in the bottle for the first ferment? I have always used a mason jar with a regular screw type cap for the first ferment and then transferred to the bottle for the second ferment. However, my grains do not seem to grow much – could this be the reason? Can you please explain the differences between Grolsch, PicklIt and Fido jars and which ones are best for what stages of the ferments? Thank you.
Hi Elaine – You use the anaerobic fermenting jars (I use the brand called Probiotic Jars) for the first ferment. For the second ferment, you use the Grolsch-style bottles. The Grolsch-style bottles will allow the ferment to get really fizzy. Water kefir is typically not very fizzy after the first ferment.
1. The Pickl It (PI) and Probiotic Jars (PJ) are essentially the same type of jar. They are a glass jar with a glass wire-bail lid. The lid has a hole in it for an airlock, which allows the jar to off-gas without allowing oxygen in. The off-gassing prevents the ferment from building up too much pressure and exploding the jar. See The Probiotic Jars here: https://www.deliciousobsessions.com/Probiotic-Jar
2. The Fido jars are the same as the PI and PJ, EXCEPT, the lid is solid and does not allow you to use an airlock. This can be dangerous because ferments need to off-gas. I do not recommend the Fidos for fermenting and I discuss this in the article above.
3. The Grolsch-style bottles are for the second ferment only.
I don’t recommend Mason jars any more and this article discusses why: https://www.deliciousobsessions.com/2012/05/52-weeks-of-bad-a-bacteria-week-18-fermenting-methods-weve-had-it-all-wrong/
Sorry for the second email so quickly but after reading more posts, I will have to add into my list of jars that I asked you about: Probiotic jars? Those are not the same as PI jars you’re talking about. Can you please explain the differences between all these jars. I have read the confusion about the apparent site saying we “may be doing more harm than good” if we don’t ferment anaerobically and apparently they are ONLY recommending the PicklIt jars? I also read about “your” confusion but don’t know where you stand today? Can you update all of this for me and others?
Hi Elaine – I answered your questions above already. The article regarding the Mason jar ferments that I linked to has a recent update on where I stand at the very top. Hope that helps!
Hi Jessica! Your post got me started on the water kefir journey! 🙂 I’m still at the very beginning (brewing my 5th batch maybe…). I have a question about the anaerobic environment: I thought kefir contains a lot of beneficial yeasts. Aren’t those getting starved together with the bad guys in the Probiotic Jar?
Hi Berit – Thanks for stopping by! So happy to meet another kefir lover! No, the beneficial bacteria and yeasts are no starved in the anaerobic jars — as a matter of fact, these jars actually improve the quality of the ferment. Thanks for stopping by and happy brewing! 🙂
Hi, for the second ferment do I add the liquid and the grains to the second bottle with the flavouring? Or just the liquid? Thanks
Hi Stephanie – Just the liquid. The grains are only used for the first ferment. Happy brewing! 🙂
I have had my water Kefir in a 1/2 gallon glass container covered for about 10 days. I gave it molasses and a sugar. Is it still okay or should I through them away.
Hi Erik – 10 days is a long time for water kefir to go. It is a really fast ferment. How does it smell? If your grains are still alive, then the mixture will probably smell really sour and yeasty. If the grains have died, you will probably have more of a rotten smell. WK that has fermented that long won’t taste good, so I would recommend straining off your grains and starting a new batch (as long as there is no rotten smell) and see if the grains can be saved. I would not let the ferment go more than 4-5 days max. Typically 24-48 hours is ideal. Cheers!
Hey Jessica! Following your link, I’ve been looking through the Pickl-It site, and it’s sort of difficult to determine how to proceed. For example, I began the process of ordering several 2-liter jars since I work with four 1/2 gallon jars of water kefir on a rotating basis.
So, glad I checked the Technical Specifications tab: “Volume: 2 Liter (17.5 oz)…” With one liter being 33.8 oz, I expected the 2 liter to be around 67.6 oz. The listed measurements seem about right, though: 5″ x 5″ x 8″. Should I stop bugging you and simply ask over at Pickl-It for clarification? 🙂
Hi Heidi – Thanks for stopping by! I like the 2 liter and 3 liter jars the best. I do have one 5 liter that I use for things like pickles, but for water kefir, the 2 and 3L work best. I think that there is an error in the info on their site regarding the specs. 2 liters = 67.628 ounces, so that is definitely a misprint. I will email them about that, but you are also welcome to email them too. 🙂
Yes, they got right back to me and we’re set to go! Thanks again SO much Jessica, and very best wishes to you!
Awesome! So happy to hear it Heidi! Enjoy! 🙂
… correction to above: PROBIOTIC jars, that’s the site to which I referred – not the pickl-it site. sigh! 🙂
Hi Heidi – I figured out what you were referring to! 🙂
A friend gave me a Baggie with water kefir in it and told me to add water and sugar. Help…I feel lost! I am not sure what exactly to do…I strain it and just use the grains and discard the liquid? Then what? Do I just let it sit out with the new water I am suppose to add? Help 🙂 thank you so much!!!
Hi Melissa – Yes, I would strain out the grains and discard the water they are currently in. Then add them to a new batch of sugar water (make sure the sugar water is at room temp). You then let it ferment at room temperature for 12-48 hours, depending on the temperature of your house. The warmer your home is, the faster it ferments. You can then drink as-is or do a second ferment. I recommend the second ferment, as you can flavor it with juice, fruit, or herbs and it tastes better in my opinion. Just follow my instructions in the post above and you’ll be good to go!
“I have been told that…” isn’t a really great reference. If you don’t cite your sources, it’s little different than a bald assertion of fact on your part. What you’re passing along may be correct, or it may be someone’s biases opinion based on limited experience, but who knows?
Hi Jeanmarie — Are you referring to my comments about the Fidos? If so, I was referencing discussions in fermenting groups that I was a part of where people shared their own personal experiences with fermenting in Fido jars. It’s not like that is highly scientific information and really doesn’t call for citing any sort of source, since it’s simply the sharing of personal experiences within those groups. I’m not making any specific scientific statements, which you can clearly see by the way I wrote it. I’ve personally never had a Fido jar explode, but do have a friend who has, so it can happen. Does it happen often? I don’t think so, but it’s worth throwing out there so that it may help people in their own fermenting journey. Not sure why you are so upset that I didn’t “cite my sources”.
I’ve always brewed my kefir aerobic. I just made a coconut water kefir batch according your recommendations with the lid shut. Unfortunately my grains have turned into mush. Is this normal? I let it sit now with a cloth covering the jar and hope for the mush turn into grains again. What can I do to recover my grains?
Seraina – My grains do that from time to time. They seem to go through cycles. They’ll be nice and plump and then will get mushy and then will get plump again. I have never figured out what causes that, but they should be fine, even if they are not holding their shape. Give them a few more batches and see what happens. Happy fermenting!
For the first time in almost two years my Kefir water seems a little thick. Can anyone tell me what I did wrong? Thanks
Hi Melanie – I don’t think you’ve done anything wrong. My guess is that it’s the time of year. Just like humans, kefir grains go through seasonal cycles. It could also be that you are using more grains than you need to ferment the kefir. Try using a little less next batch and see what happens. Hope that helps! 🙂
I make fermented lemonade with whey all the time. I am about to venture into WK and wondered your thoughts on using the lemonade (or Kombucha) as flavoring during the second ferment? Also can I do the second ferment in a mason jar with a tight lid until I can save up for the other bottles? So glad I found you on pinterest. Merry Christmas!
Hi Deb – Thanks for stopping by! Yes, I think that should work. Test it out with some small batches first, that way if it does flop, then you don’t waste much. Let me know how it goes! 🙂 Happy fermenting!!
Hi Jessica thank you for your marvelous work! You write that you eat the extra grains of kéfir? !!!! I always read that we cannot eat them and to trow it away if we don’t have somebody to giving that extra and I always feel to eat them because it looks to be good lol. Can you assure me that it’s good to eat for everybody? Thank you again very much,
Guylen ☺
Excuses my english
Hi Guylen – Thanks for stopping by! Yes, I eat leftover grains all the time with no issues. Have done so for years! Many of the fermenting experts I follow do the same too, so it’s definitely no dangerous! 🙂
hi there….i’m from NZ, & have been doing water {& milk, til recently} kefir for some years now….initially i used 4 tablespoons organic raw sugar, half a lemon & 1 tablespoon sultanas, & spring water, in my 700ml+ glass jar with a plastic lid for sealing….after between 1-2 days, i would then transfer the liquid to a wine bottle, squeeze the lemon juice in & add a tsp of sugar + less than a tsp of ginger powder…making a sort of ginger lemonade….after loosing bottle after bottle to them exploding!!, i learned that the bottles had to be released, daily, if not every other day….this proved to be a little difficult with metal lids, so now i use @725ml glass bottles, & cap them with plastic lids from soda bottles….i noticed that the grains did not proliferate as expected, so took to adding a little vit.C powder & a mineral powder, which seemed to help the grains, & they did thrive, as in kept on going, but not to the extent that they would proliferate…i now have shifted to using panela, which is evaporated sugar cane juice, still high in minerals, continue with the half a lemon, & use a mixture of raisins & goji berries in my initial fermentation….into my second fermentation, i squeeze the lemon, add vit.c powder & diatomaceous earth, & ginger powder, unless adding something like elder flower, which i have been doing of recent, as they are in season here…during the winter season, i add cordials i have made from fruits of the summer season, which brings back a taste of the summer then….i find that if i keep to the minimum initial fermentation, of between 1-2 days {2 days max} then my secondary fermentation maintains a healthy fizz, which for me indicates the health of the drink….it is a live drink, right?? i do admit to my keeping this process happening on my window sill in the kitchen, which, for one, keeps it in my minds eye, so i keep the process rolling…& 2, enables a speedy ongoing concern….if i’m away for a day or 2, i put it in the food store, which has no direct light…hence slowing down the process…if for longer, i stow it away in the fridge, in a concentrated solution of panela…i admit to my kefir having an alcoholic % of 1.4…which i find enough to shift ones perspective thruout the working day….i drink 1-2,bottles, even more a day, as a refresher thruout….i stress the importance of only using organic ingredients, & good water…spring or rain suffice…i will not make this with ordinary tap water….bad enough having to wash in it!!!! panela for me has been an important shift in sugar, as it is still high in minerals, & adding the vit.c powder & D.earth, keeps a continuum of vitamins & minerals into my system….i consider myself to be very healthy, & maintain a very active work & home lifestyle….looking forward to a dialogue!! 🙂 .ara
Great tips! Thank you for stopping by and sharing. I would have never thought to add Vit. C or DE, but that makes sense. Have a great holiday! 🙂
I have a question. I’ve just started making water keifer, I’m on my 4th ferment. I’ve started to see some darker stringy stuff in my first ferment. Are my grains bad? should I throw them out or is this normal? Thanks!
Hi there! Nope, your grains are still fine. Those dark strings are little strands of beneficial yeasts. Nothing to be concerned about. If your grains go bad, you will know. They smell horrid!
Hello I have been making WK for a month now. I just wonder what PH it will be when first fermentation finished. I leave it 24hs and pH is normally 5.8 to 6. Lots of bubble in WK jar.I like flat WK so don’t do second fermentation. I thought fermented drink,food pH are normally under 4. Do you think I had better leave it longer to ferment?
Thank you!
Hi Miki – I’ve never tested the pH. I just go by taste. I recommend tasting it periodically and then sticking with a time that suits your taste preferences. I like mine to not have a lot of sweetness, so 36 hours is usually what I go by. During the summer a little less since things ferment faster in the hot weather. If you want to do a more scientific approach, I recommend my friend Lisa’s site: http://www.lisascounterculture.com/. She is the fermenting guru and should have info regarding pH on there. If not, you could email her and ask! Happy fermenting! 🙂
I just ordered kefir grains, but cannot find a plastic strainer. I heard that you can use metal as long as it is stainless steel (mesh and all). Is that correct, or will it hurt the grains? Also, I have well water so there is no fluoride or chlorine but we do have a water softener. Our water is not real bad, we only use 2-4 bags of salt a year (thinking we should get rid of it!) Can I use my well water or will the softener do something to the grains?
Thank you for your help & time!
Hi Donna – I have always been told to use plastic, but I have seen a lot of people using metal and they say they have no issues. Since the grains are not going to be in there for very long, I think it would be fine. I need to ask a couple of my kefir gurus their updated opinion on this matter. It’s been a long time since I’ve looked into it. 🙂 I got my plastic strainer from Sur la Table, but I bet you could find one on Amazon too if you ever wanted to get one. 🙂
How do you clean your eggshells. I’ve been trying to Google it, but there doesn’t seem to be a conclusive answer.
Hi Katrina – I just wash them good with warm water. I only use shells from the eggs I get from my parents (they’re the only ones I trust not to be contaminated). 🙂
where can i get equipment etc to make this 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 Jessica. Im a newbie to kefir making. I got my grains from a friend. So far my grains are growing well. I do have some questions which i hope u can help me with
1. How much kefir drink can one take in a day. Is there such a thing as water kefir overdose.
2. Each batch of water kefir that i make does not taste the same. I use the same container and proportion.
3. How long can i keep water kefir whether first or 2nd ferment. Will its efficacy remain the same if stored for different periods..
4. Will changing the ratio of sugar/kefir grains/ water up or down have an impact on its efficacy
Thank you in advance for your help
Hi Nanette – Thanks for stopping by! It’s recommended that people start off small with any form of fermented or cultured food or beverage and pay close attention to how you feel. Some people may experience a die off reaction when they introduce new beneficial bacteria to your diet. So I’d say start with a very small amount (an ounce or two) and then gradually increase it if you feel OK.
The batches are going to vary slightly in taste, though there should not be a dramatic difference. Taste can change depending on the temperature and the environment when it is fermenting (i.e. things in the air, etc.).
The first ferment for water kefir should really not go longer than 1-3 days. The longer it goes, the more alcohol that develops. Same for the second ferment as well, especially if using fruit. It will keep pretty much indefinitely in the fridge, but even though the cold storage will stop most of the fermentation process, it will still continue to ferment a little. I once found a bottle of water kefir in the back of my fridge that was well over 6 months old. It tasted just like white wine. So, if you are sensitive to alcohol, you will need to drink each batch relatively quickly.
Yes, changing the ratio of sugar/kefir grains/ water up will impact the ferment. We recommend sticking pretty close to the rations that we mention in this post, as that has been the general “tried and true” ratio across the board from many fermenting gurus.
Are you on Facebook? If so, I highly recommend my friend Lisa’s group: https://www.facebook.com/groups/CounterCultures. She is the fermenting guru I turn to and she really knows her stuff! 🙂 Hope that helps!!
Hi. I’m having ongoing problems with my kefir grains.
I rested them recently in a resting solution in the fridge for two weeks in a litre of filtered water and 55g of organic sugar.
I have just tried another batch, leaving to ferment for 48 hours, and there is no yeast smell or fizziness – it’s just the same sugar water I put them in – they haven’t fermented.
I had been using rapadura sugar but my tap water is hard (high in minerals) so I used ordinary sugar for the last two batches.
The grains seem to look okay.
I’ve put the grains to rest for two weeks again in the fridge to see if that helps.
Does anyone have any ideas?
Hi John! Thanks for stopping by! If your grains are not starting to ferment the sugar water, even a little, after 48 hours then I am going to venture a guess that they have died. The only other suggestion I have is to try doing a super strong sugar water solution and adding a bunch of fresh ginger slices (organic) in there and letting them attempt to ferment like that. One of my fermenting friends swears by that method, though I personally have not had luck with it. Are you on Facebook per chance? If so, check out my friend Lisa’s group: https://www.facebook.com/groups/CounterCultures/. She is a fermenting guru and may have some experience in this area. Happy fermenting!! ?
Hi Jessica,
Found your site while searching what the problem may be for the ‘cream of wheat’ type of grains that’s been discussed in your comments.
It’s relieving to see this might be a passing phase. The grains weren’t like that when I got them several weeks ago, so I was worried I might be killing them.
You mentioned that you use filtered water. Will distilled water work for long term without killing them if adding minerals?
The lady I got them from was using coconut sugar, she said about 1 tablespoon to about a quart of spring water.
I’ve been trying to adapt them by slowly converting part spring water and part distilled water because everything I’ve found in stores has fluoride added, which I want to avoid.
I’m currently using 4 cups spring water, 3 cups distilled water, 3-4 tablespoons organic coconut sugar, 1/8 teaspoon baking soda, 1/2 teaspoon unsulfured organic blackstrap molasses, about 1/4 teaspoon lightly crushed cleaned/boiled organic eggshells, and 10-12 organic raisins. Using a pickl-it jar and fermenting 2 days inside a cupboard at 68F.
With your experience in using filtered water, do you think the grains will survive using straight distilled water with the added ingredients I mentioned? Or would they need more sugar?
Also, do the eggshells need to be replaced each batch? I’ve been leaving the same shells in without adding more.
Thank you so much in advance for your advice!
Hi Deborah! Thanks for stopping by! So glad you found me! Cream of wheat is the perfect description too! My grains were so weird. Sometimes they would be big and plump and other times mushy like the wheat. And then after awhile they’d plump back up again. I’ve never found anything truly definitive about why this happens. I used reverse osmosis water for my water kefir for a really long time since that was the only type of water I could get that wasn’t city water (well, that was affordable at least). RO is pretty much like distilled so I think it would be fine as long as you are really adding a lot of minerals back in. If you have enough grains to separate some out and keep as a backup, you could experiment and see what happens with yours. I always uses 1/4 cup of sugar per liter of water, so 3-4 tbsp for almost 2 quarts sounds a little low, but if your grains are happy with those proportions, I say keep at it. The raisins definitely help. I typically reused my eggshells twice and then started fresh. Hope that helps!! 🙂
Is the egg shell you add crushed, or left as a complete piece? How do you clean it? I am concerned of the shell contaminating the culture.
Hi Mark! I always just added it in a complete piece. I only used egg shells from my parents chickens since I trusted that they were safe and healthy. I usually rinsed it in water and then sprayed it with some white vinegar and let it sit for a few minutes and then rinsed it again. I also removed the thin white membrane that is on the inside of the shell. I personally never had any problems but I only ever used egg shells from my folks. Hope that helps!
I have a question. How do you take the fruit pieces out of these bottles?
Hi Alex! Thanks for stopping by! I always try to make sure the pieces are small enough to fit through the mouth of the bottle. I recommend chopping your fruit down a bit or mashing it and then adding it to the bottle. If you do have a large piece that gets stuck, you can turn it upside down and do a vigorous shake over your sink or a bowl and it should come out. Hope that helps! 🙂
Thank you for all the info about water kefir!! So helpful! I am little confused though… Some other (dutch) websites I find tell me that it is important to keep the lid of your fido jars (they do mention this will limit the bubbles in the liquid) and to keep your jars in a light (no sunlight!) area. What is your thought on this?
Again, thank you for all the work of writing this down! 🙂
Hi Ninon! Thanks for stopping by! I’m not sure what you meant by your comment about the lid of the Fido jars? The lid should remain closed and latched during the first ferment. The first ferment typically doesn’t get very fizzy regardless of how you make it. It’s the second ferment that really builds up the carbonation. As far as the light, I do not recommend that. Light destroys ferments, which is why some fermented brands are making the switch to amber or blue bottles and why I recommend putting a towel over it to block the light or placing in a cupboard or pantry. Hope that helps! 🙂
Where do you get your bottles? Thank you
Hi Susan! I have collected them over the years from a variety of places. TJ Maxx and Sur la Table sometimes have them. Amazon also has a pretty big variety and the prices are sometimes much better than local prices: http://amzn.to/2k94M1B. Hope that helps!
Ok so, I ordered kefir grains and followed the directions that came with them. I used a jug with a plastic lid and left the lid loose, just as the directions said. Well after the first ferment, 3-4 days, like the directions said, and there was no bubbles. So I followed the directions for a second ferment, except I am using the jars like you use for your second ferment, and I’m flavoring mine with raspberry and lemon. Howlong should I leave it? And if it doesn’t fizz, will it still have the same benefits. And also, why didn’t it fizz with the first ferment? Was it because of the loose lid?
Hi Stacey! Thanks for stopping by! I don’t recommend leaving the second ferment more than 2 days. In my experience any longer and the alcohol really starts to build up. To be honest, fermenting is more of an art than a science. Sometimes batches just don’t turn out the way you want. You really have to experiment and see what works for your specific environment. Anytime my kefir grains are not doing what I want them to do, I try giving them an extra dose of minerals in each ferment and that seems to help. My first ferments were not always fizzy so that is nothing to be concerned about. And the fizziness does not have anything to do with the benefits. Some people actually don’t like fizzy water kefir and prefer it flat. The second ferment in an airtight bottle is really where the fizziness can build. It’s really hard to troubleshoot other people’s ferments since it can really vary from environment to environment and ingredient to ingredient. I highly recommend that Wild Fermentation forum: http://www.wildfermentation.com/. It’s really active and has a lot of incredibly smart fermenters and brewmasters in the group. Hope that helps! 🙂
Hi,
I have been experimenting with water keifer a bit, but it always seems to come out kind of syrupy. Not sweet, just the consistency is similar to syrup. Is this normal?
Hi Tamara – I’ve had batches do that too. It’s not normal and I was told that it’s an indication that the grains are not fermenting optimally. If you just got the grains, it could be that they are still slightly dormant and not quite “awake” yet. Sometimes that happens when they are in a new environment. You might try upping the minerals in your brew or try a new batch of grains and see if you get better results. Hope that helps! 🙂
Hi Jessica, Thanks for this interesting post. I’ve been making milk kefir for a while, but am just in the process of making my very first batch of water kefir. I must admit, though, I’m curious about where the idea of an anaerobic first ferment came from? Every other source I have seen says to just cover with a cloth or kitchen paper secured with a rubber band. Some specifically say not to use a lid. I have always done my milk kefir that way, with consistently successful results, but I note you have tried both ways with water kefir and prefer the taste when it is made anaerobically, so am happy to learn more – I just can’t find anywhere else that says to do it that way?
Hi Jeni – Thanks for stopping by! Here is some info on the anaerobic fermenting: https://www.deliciousobsessions.com/2012/05/52-weeks-of-bad-a-bacteria-week-18-fermenting-methods-weve-had-it-all-wrong/. I have to say that I went through a period where I was pretty rigid when it came to fermenting but have since loosened up a lot. I really don’t do much fermenting myself anymore due to such a busy schedule, but I always encourage people to just ferment in whatever way works for them. I do still feel that the anaerobic methods yield much better tasting end-products and much less waste. When I was regularly fermenting anaerobically I rarely had a spoiled batch of anything. When I was doing it the “old” way with just loose covers I quite often ended up with spoiled and moldy batches. Hope that helps. Happy fermenting! 🙂
Does anyone else brew open, covered with a cheesecloth (like kombucha)? I just rubberband a cheesecloth or paper towel over the mouth of my brewing kefir water and milk. I close bottle for second ferment to encourage fizz
Hi Sharon! That is how I used to brew it, but then changed to the Fido jars. The change made a huge difference in how it tasted (at least to me). I say ferment in whatever way works for you! Happy brewing! 🙂
Hey there! I’m a kombucha brewer and lover! Saw told Kifer was great for kiddos because it is caffeine free.
I’m a little puzzled on the anaerobic fermenting vessel you gave s link to. What an odd looking jar! What exactly does the topper attachment do? Never have seen this jar for fermenting
Thank you! 🙂
Amber Romano
Hi Amber! Thanks for stopping by! The jars that I link to are not used for kombucha brewing (just as an FYI). Only of things that require an anaerobic fermentation environment (which kombucha does not). The topper helps vent the gas build-up without letting air into the jar itself. I have since relaxed on my fermenting recommendations and now just tell folks to do the best they can with what they have. Hope that helps!! 🙂
You constantly use the words aerobic and anaerobic in many of your articles but fail to explain what you mean and their significance to what you are writing about
For someone who normally explains everything in the most minute detail this is odd.
Please don’t say “everyone knows what those words mean”.
We don’t!
Hi Peter! Thanks for stopping by. I’m sorry you found that information lacking. I will definitely make a note to update old posts with a better discussion about that. In the simplest of terms, anaerobic means that oxygen is not present, aerobic means that oxygen is present. When fermenting, sometimes we need oxygen (for example in kombucha), but other times the presence of oxygen actually can hinder the proper fermentation process (for example, in various fruit and veggie ferments). Hope that helps a little! Thanks for taking the time to comment! 🙂