Water Kefir Soda: Save 70% on Store-Bought Soda

Water kefir soda is easy to make in your own kitchen — and it's good for you! Not only that, but you can save so much money. Homemade water kefir soda costs about a penny an ounce to make, which means it is 70% cheaper than store-bought soda.

Water Kefir Soda

This post contains affiliate links.

Why Water Kefir Soda?

Store-bought soda is really, really bad for you. And it's not just sugar you have to worry about anymore. These days, soda pop is made with high fructose corn syrup or, just as bad, aspartame. These are not things you want to be putting in your body.

High fructose corn syrup is made by soaking corn in battery acid. Aspartame is an excitotoxin. Multiple sclerosis, Alzheimer's or Parkinson's anyone? Oh, and check out these horrifying photos of rats with giant tumors: My Aspartame Experiment. It's also important to note that both HFCS and aspartame are genetically modified. For these reasons, you couldn't pay me to drink a Coke these days.

I also don't drink kombucha anymore, since I learned that it's very high in fluoride. Read my post about fluoride in kombucha.

What is Water Kefir Soda?

Water Kefir Soda is made from water and a little sugar, plus some fruit (optional) for flavoring. The water and sugar are fermented with [easyazon_link identifier=”B010PBELYY” locale=”US” tag=”cheeseslave0e-20″]water kefir grains[/easyazon_link]. These are like kefir grains but they are different. They thrive on sugar water instead of milk. (That's my Amazon affiliate link. I earn a small commission if you buy from that link. I bought this exact kind of water kefir grains and I know they work great and multiply fast.)

Homemade soda pop made with kefir grains is super cheap to make. I did the math and it costs 1 penny per ounce… that's 1/3 of what it costs for Coke or any other soda. You'll save a ton not buying sodas or juice. Not only that, but as you use your kefir grains over time, they will grow and multiply. When you have more grains, you can make larger batches at a time. This recipe will get you started with your first batch.

Water Kefir Soda: Save 70% on Store-Bought Soda

You can also convert milk kefir grains for this recipe. Just don't use all your kefir grains — set aside 1-2 tablespoons just for this purpose. Also, be aware that the first few ferments will take longer with dairy kefir grains (4-5 days instead of 1-3). After that, they should perform like [easyazon_link identifier=”B010PBELYY” locale=”US” tag=”cheeseslave0e-20″]water kefir grains[/easyazon_link]. (While I have not tried it, I have read that converted dairy kefir grains will poop out over time so I prefer to stick with water kefir grains for making soda pop.)

Water Kefir Soda

Equipment:

[easyazon_link identifier=”B00FESIZPA” locale=”US” tag=”cheeseslave0e-20″]Plastic mesh strainer[/easyazon_link]
[easyazon_link identifier=”B00B80TLOM” locale=”US” tag=”cheeseslave0e-20″]Quart mason jar[/easyazon_link]
[easyazon_link identifier=”B011SGS8U8″ locale=”US” tag=”cheeseslave0e-20″]Glass bottles[/easyazon_link] (you can get these at a homebrew store, or reuse old wine or beer bottles, or you can simply store your soda pop in a mason jar in the fridge)
[easyazon_link identifier=”B000MCZKIS” locale=”US” tag=”cheeseslave0e-20″]Funnel[/easyazon_link]

Ingredients:

[easyazon_link identifier=”B010PBELYY” locale=”US” tag=”cheeseslave0e-20″]Water kefir grains[/easyazon_link] (1-2 TBS) — this is the brand I bought from Amazon (affiliate link) — they work great and they multiplied immediately!
Filtered water (NOT tap water — you'll kill your kefir grains; make sure the water is filtered for chlorine and fluoride)
[easyazon_link identifier=”B000QV54XQ” locale=”US” tag=”cheeseslave0e-20″]Organic sugar[/easyazon_link] (1/4 cup ) — I use plain white organic cane sugar but you can use other forms of sugar such as [easyazon_link identifier=”B0010XRDK6″ locale=”US” tag=”cheeseslave0e-20″]Sucanat[/easyazon_link] or [easyazon_link identifier=”B00M08ZKNC” locale=”US” tag=”cheeseslave0e-20″]palm sugar[/easyazon_link]
Optional: [easyazon_link identifier=”B001V2MBU8″ locale=”US” tag=”cheeseslave0e-20″]Molasses[/easyazon_link] (1 tsp) — You can omit this if you are using the egg shell
Piece of an egg shell (half of the egg shell will do)

Directions:

1. Fill the mason jar 3/4 of the way full with filtered water.
2. Add the sugar, optional molasses, and rinsed egg shell and stir or put a lid on and shake until the sugar is dissolved.
3. Add the water kefir grains.
4. Leave on the counter or in a cupboard at room temperature for 1-3 days (depends on the temperature in your home — the warmer it is, the faster the soda will ferment).
5. You'll know when it's ready when it's nice and bubbly and the taste is only mildly sweet — not like sugar.
6. Strain the kefir grains using the strainer, pouring the liquid into another quart mason jar (or, if you only have one, pour into a bowl and then pour it back into the mason jar).
7. Set the grains aside (or start a new batch of soda in a mason jar — following the instructions above). Discard the egg shell.
8. Add to your soda batch whatever fruit flavorings you like. Use about 1/4 a cup frozen or fresh fruit. I have tried lemon, blueberry, raspberry, pineapple, figs, and raisins. You could also use grapes, cherries, watermelon, ginger, mint, lime, grapefruit — or combinations of any of the above. If you are using lemon, you might also want to add another tablespoon or two of sugar. This is not an exact science — be creative and see what appeals to you.
9. Let ferment a few more days on the counter until it tastes just right and is nice and fizzy.
10. Transfer to bottles using the funnel. Store in the fridge. If you want extra-fizzy pop, cap the bottles and leave them at room temperature for another day, then transfer to fridge.

Recipe Notes

If using bottles like the kind shown above in the picture, be careful when opening. It can be explosive!

This recipe calls for two ferments, one with sugar and the grains and one with the strained fermented water and fruit. To save time, you can do just one ferment — adding the fruit and the sugar on the first go-round. You can also just ferment your kefir grains in fruit juice with a little added sugar. Coconut water is especially wonderful and refreshing. Unless I am using coconut water, which seems to have no ill effects, I prefer to do two ferments because I like to keep my kefir grains pure. (I used pineapple juice once and ended up with these funny little pulpy things in my kefir grains that are still there. I have also heard of people using fruit juices and ending up with purple water kefir grains.)

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Water Kefir Soda

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

164 thoughts on “Water Kefir Soda: Save 70% on Store-Bought Soda

  1. this sounds so yummy. i love milk keffir and im sure this is perfect for summer. one question- at my local food co-op they sell powdered keffir starter, i dont think it’s “grains” per se. would these work?

    emily’s last blog post..Mother’s Day Brunch

  2. Emily they will work (I think) but they will not last. You have to buy that powdered starter over and over. Much more economical to buy some real kefir grains — they last forever (unless you kill them, of course — it’s a good idea to give some away or freeze or dry them — that way you have back-up).

  3. No they don’t taste really sweet. I don’t like super sweet things anymore. You can modulate the sweetness to your liking by adding more or less sugar and by fiddling with the ferment time. The longer you ferment, the warmer the room temperature, the less sweet it will be. The shorter you ferment and the colder the room temp, the sweeter it will be. Just keep tasting as you go along.

  4. I really want to make kefir soda with water grains. One time, I tried using milk grains with coconut water, and it turned out with little white specks on the top (mold?), and was really gross.

    After the first ingredient, you said (available at ) but didn’t say where… 🙂

  5. I got my water kefir grains in the mail about a week ago and so far, I don’t really like the flavor. It’s not bad but it’s not great either. I only fermented for 24 hrs but it tasted really strong. I also didn’t do the second fermentation, I just added the lemon juice after the first fermentation with the grains then drank away. Maybe the rapadura I used completely overwhelmed the small amount of lemon juice. I’m going to keep trying until I find something I like – did you notice and adjustment period or did you like it right away? Also, you said 1-2 Tablespoons of grains. Once I rehydrated my grains, I already had 3-4 Tablespoons but I used it all for my 1 quart jar and it is hot here in Texas so perhaps it was just more powerful than I thought it would be at 24hrs. Should I try using only part of my grains for a milder soda? Any suggestions?

    MacKenzie’s last blog post..Foreign Affairs Friday: Not Dead Yet

  6. MacKenzie,

    Don’t worry about reducing the number of grains, it doesn’t significantly effect the fermentation. Do try white sugar though instead of rapadura. I don’t know of too many people who find the rapadura and lemon juice combination to be too pleasing–it’s just really strong. Whether you officially do a second fermentation is up to you (I rarely have the patience myself!) but either way, white sugar and lemon juice tastes great.

    Julie @ Cultures for Health’s last blog post..Working with Different Types of Starter Cultures

  7. MacKenzie, it sounds like you’re not making it sweet enough. Adding straight lemon juice would be too tart. And I think you need more than just lemon juice — some other kind of fruit or flavoring. Maybe mint. And def. more sugar.

    Also, while you can use rapadura, I have better luck using white sugar and a little molasses.

    And, yes I think you are also using too many grains. You only need a TBS or two for a quart jar.

  8. Very cool,

    Just wondered how much alcohol is in the final product before I give it to my kids?

    Thanks

  9. Paul,

    From the information available, it appears that kefir (water or dairy) has about .5% alcohol content in the standard fermentation period (for water kefir this is 48 hours). So the amount is very small and typical of any fermented food or beverage. I allow my toddler to drink as much water kefir as he wants.

    There area a couple of things that can effect the levels though. First is the amount of fermentation that occurs and that is dependent on time and temperature in the house. On very warm days, the kefir will ferment more quickly. The other thing to keep in mind is that if you choose to ferment the grains directly in straight fruit juice, alcohol content is generally higher so I would suggest limiting the fermentation period to 24 hours if you are making it for your children. If you are hoping for a more “adult” drink–2-4 days will get you to that goal.

    Julie @ Cultures for Health’s last blog post..Working with Different Types of Starter Cultures

  10. Hi –I love making water kefir, I will have to get more grains and get started for this summer. I have never heard about using an eggshell, that is really interesting. Wonder if that puts a lot of minerals in the water, I hear the grains thrive with lots of minerals.

    MacKenzie–I use one whole lemon, the lemon peel and mint stalks in my first and only ferment. I painstakingly scrape all the white pith off the peel of a whole lemon (otherwise the bitter pith infuses into the kefir, BLAAHH!). and throw the pieces of lemon into the sugar water, kefir grains, with the peel and one tall stalk of mint. It makes an awesome flavor of Lemon-Mint Kefir Soda. Try that.

    Kimberly Hartke’s last blog post..Bratwurst at the Beach

  11. What a great idea to do the first fermentation with just sugar to keep the grains “pure”. I haven’t made kefir sodas in a while, but I used to just use my extra ones for the things that were hard to strain out, such as blackberries. Then I could feel better about composting the extra grains after they had all those seeds and purple color mixed in. I really had a ton of kefir grains back then. They love to multiply!

    Stephanie Rivers’s last blog post..How to Make the Most of Your CSA Share

  12. Herbwifemama,

    Those are actually wine bottles. I found them at Whole Foods and snapped them up because I knew they’d make great bottles for lacto-fermented beverages.

  13. By the way, I just made a quart of lemon-mint soda pop. I used a batch I had already fermented, strained out the kefir grains, then added the juice from 1/2 of a lemon and a handful of mint. I let that sit out for another 4-6 hours.

    It tastes great!

    That’s going to be a regular flavor for us. Hubs likes it (said it tasted a little like a mojito). I know Kate will, too. And I have a lemon tree and mint growing in my backyard.

  14. OK, I was waiting for someone else to ask, but since they didnt, I will.
    :o)
    What is the egg shell for?
    And is the egg shell supposed to be covered in bubble after a couple days?
    Thanks for the recipe!

    Four Mile Farm’s last blog post..Solve the Mystery!

  15. Hi,
    I am curious and would love to try this. We are on well water, so our tap water isn’t like city tap water. Would you still suggest I use filtered water?

    Thanks,
    CatCreek

  16. OK, I’m really inspired to try this after reading your post! Do you think it would work well with jamaica flowers, and what do you recommend as the best compromise on the sugar situation?

    Thanks!

    Ren’s last blog post..Smoked Knuckle Bean Soup

  17. CatCreek – I don’t know anything about well water. Have you had it tested? Do you filter it at all? The main reason you want to use filtered water is due to chlorine (it kills the good bacteria), but you also don’t want to be drinking other contaminants like perchlorate or fluoride.

  18. I tried again with a bit more (white) sugar and some strawberries in addition to the lemon juice. It was delicious! Now I just need to try that mint version that was mentioned. Thanks for your advice.

    Oh, and CatCreek – We drink brita filtered water but I have heard not to use that for kefir as it removes too many of the minerals they need to really thrive (maybe that is that not a problem if you use the eggshell?) so instead I boil my tap water to get rid of the Chlorine. It might be an option for you.

    And about the sugars, I try to avoid white sugar for things we eat but most of the sugar in this is consumed by the kefir itself and isn’t in the final product so I don’t mind. Plus, as I said above, I didn’t like the taste with Rapadura.

    MacKenzie’s last blog post..Linkage

  19. Just be careful when you bottle the stuff. Ours exploded! Luckily me and the kids weren’t home but I came home to a kitchen strewn with broken glass. I couldn’t work out what had happened at first. I don’t know but maybe we fermented it too long because it was also quite alcoholic. I felt light headed after one drink!! (mind you, I am a mum to two toddlers and haven’t drunken alcohol much in a while so it doesn’t take much).

  20. Has anyone figured out how to keep it from over fermenting once it’s bottled? I ferment my water kefir grains for 36-48 hours, and then bottle it in flip down bottles like pictured. The first time I opened one, I showered my ceiling (freshly painted.. grrr), ceiling fan and light fixture (not easy to clean!), and myself and my son with ginger ale! I’ve had success chilling well before opening, but I was wondering if there is another way, we don’t have a lot of room in the fridge.

    Sarah’s last blog post..Food thoughts

  21. Pingback: See ya when I get back… « Local Nourishment
  22. Sarah – Are you storing it in the fridge? You can try not fermenting quite as long. I typically ferment only for 24-36 hours, not 48. If your kitchen is warm, you can ferment for less time. Also, maybe you shouldn’t use these kinds of bottles. They are more dangerous and do tend to explode. You can store it in mason jars instead and it won’t get as fizzy.

  23. Hi
    I was wondering how I can convert dairy kefir grains to use for ths recipe. Can I just rinse them off with purified water?
    Thanks

  24. Can you support any evidence at all that HFCS is made by soaking corn in battery acid? I’ll wager you can’t because it is an idiotic claim made by those who like to scaremonger and excite the public. I’ve spent the better part of my life as a chemist specializing in food additives and I can tell you unequivocally without doubt that battery acid is nowhere in the process of creating HFCS.

    HFCS is made in a three step process. First corn starch is treated with alpha-amylase(a natural product made by the bacillus bacteria) to create polysaccharide chains. This is then mixed with another natural enzyme known as glucoamylase(created naturally by the aspergillus fungus) to create base glucose chains. Finally the glucose is poured over columns of glucose-isomerase(yet another natural enzyme) to create the finished syrup that contains around 40% fructose.

    HFCS is made with entirely natural ingredients and is 100% safe for consumption. The only problem with HFCS lies in overuse of it, which can lead to diabetes, obesity, etc…exactly the same problems if you overuse cane sugar or any other natural sweetener.

    Game, set, and match. Stop making up bullshit and/or parroting the bullshit others have told you without researching it first. All you’ve done is make yourself look like uninformed and uneducated.

  25. Retoru –

    Thanks for your comment. I love it when someone challenges my logic.

    Your claim that I am making myself look “uninformed and uneducated” is a logical fallacy (ad hominem) and thus irrelevant to your argument — which only weakens your position. At least, this is true for someone who understands logic. So we can toss that bit aside.

    I’ll move on to the substance of your argument…

    I’ll concede that perhaps I should not have used the term “battery acid”. However, your claim that HFCS is manufacturing with “entirely natural ingredients” is misleading.

    According to the Washington Post, the president of the Corn Refiners Association (makers of high fructose corn syrup) admits that they use hydrochloric acid and caustic soda to make HFCS:

    …Audrae Erickson, president of the Corn Refiners Association, in a statement… “Our industry has used mercury-free versions of the two re-agents mentioned in the study, hydrochloric acid and caustic soda, for several years.”

    https://www.washingtonpost.com/wp-dyn/content/article/2009/01/26/AR2009012601831.html

    Caustic soda is, according to Dow Chemical, the largest producer of caustic soda, “highly corrosive and reactive. Caustic soda can be irritating to the skin, eyes and gastrointestinal tract.” Dow goes on to explain in their product safety sheet that caustic soda is used in many industrial products including bleach, petroleum and aluminum.

    https://www.dow.com/productsafety/finder/caustic.htm

    Hydrochloric acid is another chemical used in industrial applications. According to Wikipedia:

    “One of the most important applications of hydrochloric acid is in the pickling of steel, to remove rust or iron oxide scale from iron or steel before subsequent processing, such as extrusion, rolling, galvanizing, and other techniques.”

    https://en.wikipedia.org/wiki/Hydrochloric_acid

    It is also: “Commonly used to bleach concrete. Found in high concentrations in silverware cleaning solutions.”

    https://en.wikipedia.org/wiki/Common_chemicals

    Now, I’m not sure what your definition of “natural” is. When I think of “natural” food, I don’t tend to think of the type of food that is processed with chemicals strong enough to pickle steel, bleach concrete or clean silverware.

    If you’d like to explore some legal precendents and definitions of the term “natural” in regard to food, we could start here:

    “In May 2006, the Center for Science in the Public Interest (CSPI) threatened to file a lawsuit against Cadbury Schweppes for labeling 7 Up as “All Natural” or “100% Natural”, despite the presence of high-fructose corn syrup. Although the U.S. Food and Drug Administration (FDA) has no general definition of “natural”, CSPI claims that HFCS is not a “natural” ingredient due to the high level of processing and the use of at least one genetically modified (GMO) enzyme required to produce it. On January 12, 2007, Cadbury Schweppes agreed to stop calling 7 Up “All Natural”. They now label it “100% Natural Flavors”.”

    https://en.wikipedia.org/wiki/High-fructose_corn_syrup

    This case casts doubt upon your above (unsubstantiated) claim that “HFCS is made with entirely natural ingredients”. I think you’d be hard-pressed to find sources legitimizing GMOs as “natural”. (Actually, I’d love to see you try. That would be amusing.) Genetically modified organisms are, arguably, the antithesis of “natural”, in that they are made by scientists in laboratories.

    Let’s consider your argument that “The only problem with HFCS lies in overuse of it, which can lead to diabetes, obesity, etc…exactly the same problems if you overuse cane sugar or any other natural sweetener.”

    The “only problem”? Can you back that up? Can you prove that there are no other problems with HFCS? Are you sure that this is the “only problem”? If so, based on what? This is an industrial food additive that is very new to our food supply. How can you be so sure that there are no problems with it? What testing has been done? What evidence do you have to support that statement?

    Lastly, you have stated above that the overuse of HFCS leads to diabetes and heart disease (again, you have posted no supporting evidence). If that is true, if it is, as you claim, “overuse” of HFCS that leads to disease, how can one eat HFCS in moderation when it is in practically every processed food available?

    I suppose we could eat processed foods in moderation, but how do we go about limiting our intake of HFCS when we are not even sure how much of it is in all the foods we are eating on a daily basis? It’s not like when you eat an apple and you know you ate one apple. You can weigh the apple. You know exactly how much of it you are eating.

    How much HFCS am I eating when I eat a meal consisting of a sandwich that has HFCS in the bread and in the ketchup and the mayonnaise and in the pickles, and a soft drink that contains HFCS and a bag of chips that contain HFCS and a cookie that contains HFCS? How exactly do I go about eating HFCS in moderation? If you have suggestions, I’d love to hear them.

    Thanks again for your comment. If you comment again, please be courteous and do not call me names or use profanity. This is a family blog.

  26. Mariah – Yes, you can convert dairy grains.

    Gina – No, you can’t use storebought kefir. You need kefir grains — either water grains or converted dairy grains.

  27. No tiebreaker needed here. Service ace, Cheeseslave.

    I’ve been making homemade kefir soda in consecutive batches since this post came out and am having a few problems. Mine isn’t clear and lovely colored, it’s muddy, vinegar-tasting and brown, no matter what I use for flavoring. I was able to figure out that to some degree that’s overfermentation—I guess my 80 degree house ferments kefir in about 24 hours!

    But how do you get yours so lovely clear and gem-colored?

    By the way, our favorite flavor right now is lemon mint, made with lemon juice and mint leaves in the second ferment. Oh, so refreshing!

    Local Nourishment’s last blog post..Please pass the butter

  28. I just wanted to say, that I found some really great bottles at IKEA that look like old timey soda bottles, they are in the storage section and they are glass. I thought about using them for making the soda kefir.

  29. I like my kefir grains pink, they are easier to find to reuse. Lemon is my favorite, I add a splash of grape juice to make fizzy pink lemonade. We put it in empty water bottles for easy transport. This is a great drink for thirsty athletes. My son’s favorite is apple made with dried apple rings.

  30. Hi,
    Enjoyed reading everyones thoughts and recipes on fruit kefirs. I have started making it and my favorite is ginger with a few raisins. I really love it and can drink the entire half gallon in one day. I think I will like the lemon one and plan to try it. One problem I’ve been having is my kefir grains have been decreasing from 4 Tbl down to 2 Tbl, and that is with a half gallon canning jar. I am worried that they will totally disappear. I do use a filtered water I get from the store, and I’m wondering if it is too filtered and doesn’t have the minerals that I read it needs. Would an eggshell work? My well water has lots of iron in it, so is that bad on kefir grains? I really don’t want to stop drinking it, so I hope I can find a way to keep them around. Thanks, Maggie

  31. Yes, use an egg shell. It’s listed in my recipe above. Your grains should be growing, not shrinking. Also, are you using enough sugar? You might want to do 2 ferments — do the first with the grains, sugar, water and egg shell only. Then do the second ferment with the fruit without the grains.

  32. Thanks so much for the feedback. I will give the egg shell, extra sugar, and second fermentation a try.
    Gratefully, Maggie

  33. Pingback: Cold stuff for hot days « Local Nourishment
  34. I have a question…can you do the 2nd ferment in the final bottle, instead of a mason jar and then transfering it to the final bottle? Or is there too much carbonation? I got bottles similar to the ones you have pictured, and I was wondering if it is possible to cut out that step? (I’m just really impatient to try my soda!)

    Thanks~Andrea

  35. If you want to cut out a step, you can do a single ferment with the fruit and the grains. I don’t like to do that because (1) I don’t want to jeopardize the health of my grains (2) I like to keep my grains pure — if you ferment with the grains and the fruit, they can turn your grains colors or they can get pieces of fruit junk mixed in. That happened when I did a single ferment w/ my kefir grains and pineapple juice. They got these weird little pieces of pineapple mixed in — I’ve been trying to strain them out for months but they’re still there.

    I would not try to do a second ferment in the bottle you are using at the end. I mean, you could but yes, it might explode on you, especially with the stopper closed, and the other thing is you will have to strain the fruit out anyway so you might as well use a mason jar.

  36. Anne Marie, I’ve been making water kefir for a bit now…I started just before this post came out. It’s a wonderful addition to our nutritional repertoire! I discovered that my grains were diminishing also. After doing some “grain building” per Dom’s site, they are thriving and going strong (users.sa.chariot.net.au/~dna/kefirpage.html#alternativekefir). I also found this quote on Cultures for LIfe: “Do not add citrus fruit while the kefir grains are present.” So many recipes tell you to put some kind of citrus in during the first fermentation. When I stopped doing this, my grains started doing much better. If I want a citrus flavor, I add a small piece or quirt of juice during the second ferment. Just my $.02!

    The only question I have is that after the second fermentation when I have added in some organic fruit or juice there is a scum on the bottom of the bottle. My thinking is that this is “mother” so to speak, like the floating mother in kombucha and apple cider vinegar (which I suspend and use). I have been pouring the kefir out and leaving it in the bottom, but if it is good for the gut, I want to (carefully) suspend it before opening the bottle. I am reusing GT Dave’s kombucha bottles and they are resealing nicely. My defir is delicious, with no off taste or odor, so I know it’s not anything bad. I just want to understand the stuff in the bottom. Any thoughts?

  37. Hi, Nancy,

    Thanks for the advice — that’s good information.

    I have no idea about that “scum”. I have seen it, too — I wouldn’t really call it scum… but I can’t think of a better word for it. It almost looks like a powder. I think you’re right that it probably is either a part of the bacteria (like the mother) or it could also be a byproduct of the bacterial action.

    Just my guesses — I have no clue, really.

  38. Thanks…not that the “scum” is keeping us from drinking it…I can’t make it as fast as they can drink it! Most of ours gets flavored with organic fruit juice, but we also like it with fresh fruit. Last week I added about a tablespoon of vanilla syrup (sweetened with cane sugar, no HFCS) to a couple of bottles during the second fermentation and it was really delicious! It had the nicest cream soda flavor, but not too sweet. It has moved quickly to the top of the list for weekend treats.

  39. I got some grains a while back here Ann Marie, and they have not grown or anything since I got them so I’m very thankful I dug this up here haha! I just started a new batch with your advice. I’m hopeful that my grains will start growing, I’ve had them for almost 3 weeks now! I was doing the one and only ferment thing, water, grains, sugar, and raisins because that is what I had read. So wish me luck that I see some better results with your method 🙂

  40. How exciting. I just acquired my first batch of milk kefir grains to culture my raw milk. I can’t wait to try it with my elderberry syrup. I’ll have to convert some to make this.

    This gives me an incentive to keep picking & preserving those wild blackberries and elderberries.

  41. I just started trying to make this and I have a couple of questions. I am using the milk kefir grains, because my health food store does not sell the water kefir grains.

    What does it mean when your egg shell floats? It sank at first, but after a couple of days it started floating. Should i be worried, or should I add another egg shell?

    When I tried to strain my soda the only thing that I was able to strain out was the egg shell. I have my soda on the second fermintation with half of a peach in it and there is still stuff on the bottom of the jar. Is that stuff the kefir grains I was suppose to strain off?

    Also on the top of the jar is some stuff that kind of reminds me of the stuff you skim off the top of chicken broth. Do I drink that or skim it off?

    Thanks for this recipe. I am hoping to kick my soda habit with it.

  42. I am having the same experience as Emily. Right now, I have some lemon juice in my jars during the 2nd fermentation, and I notice some sediment on the bottom of the jar along with foam on the top of the liquid. Do you skim off the foam? Thanks for your help.

  43. The eggshell is for CALCIUM for the grains, & for best effects, can be air-dried & crushed finely in a (clean) coffee grinder. Store this in a glass jar. Put a teaspoonful of this into a small piece of cloth, & wrap it up with a rubber band, & drop this into the fermenting jar. The water kefir grains LOVE calcium! They go crazy over it!

  44. This might be just really wishful thinking, but is there any way to make a “green apple” flavored water kefir? Or is green apple just a fake flavor?

  45. Hi HoopQueen,
    Yes, you can definitely make a Green Apple water kefir!
    Just peel & slice a green apple into thin slices, & put them into the second fermenting bottle. Leave for a few days, testing till it tastes right for you.
    Any fruit that goes a bit “mushy” will work best, as the flavours infuse through the drink, & mellow into a great fruity drink.
    Anita.

  46. Hello, i make a little video to see how to make the kefir.
    I’am French, and i work to the french TV.

    https://www.dailymotion.com/video/xal6rz_kefir-user-guide-how-to-make-the-fr_lifestyle

    goodbye.

    Nicolas.

  47. Ok, I hope I’m not doing this wrong. Should I put a lid on the mixture or just a cloth with a rubber band? Let me know for the first stage and second. Thank you and love your blog!

  48. Hi-
    I just found out about your blog and I’m like a kid in a candy store… I’m reading the GAPS book and this whole idea of eating whole foods with lost of butter is so new to me but I am so excited!!!!
    Is this kefir soda pop anything like the Kambucha drink? I feel like its the same idea but it may be not!

    Thanks
    BB

  49. I’m curious what you’re using to filter your water? We filter ours in a Brita, but our directions that came with the grains say not to use Brita water. I have been boiling water to get the chlorine out (for rehydrating and then making my first batch), but was hoping 🙂 for something easier.

    Thanks

  50. I found this site while looking for recipes for kefir soda and enjoyed reading all of the different ideas. I make my kefir soda a little differently and I thought I’d share my method in case anyone else wants to try it too. I don’t have water kefir grains, only milk kefir grains. A while ago I tried to convert my milk kefir grains to water kefir grains and they worked for a little while but then started falling apart. After that, I decided to try something different to create fruit kefirs. I now strain some of my milk kefir after it has fermented. I use a stainless steel coffee filter over a container, but you can also do it with cheesecloth. After it’s strained for about twelve hours (I leave it straining in the fridge), you have a nice creamy kefir cheese that you can eat plain or make dip with and you have kefir whey. I actually used to throw away the whey before because my original goal was just the kefir cheese, but after a while I wondered whether it might be useful for something. It is! I now make kefir soda by placing about two cups of kefir whey together with two cups of fruit juice (or water/sugar mixture) in one of the sealed top bottles. I leave it fermenting out anywhere from 24-48 hours and then place it in the fridge to chill. This method also creates a nice soda and is a great way of using up leftover kefir whey. The time will vary according to the temperature of course and you may want to add more sugar since the whey adds more liquid to the mix.

  51. I know this has been up for ages, but I’ve only recently attempted brewing. I’ve got the same problems as Local Nourishment, without the heat.

    How long can this be stored once it is brewed? Within a day or two of brewing, the taste was good but I had little carbonation. With ks fermented, second fermented w/ fruit, strained and bottled, stored for a month in the fridge, I tons tons of bubbles, but the flavor was not pleasant and the texture seemed a little slimy. Help!

  52. BB,

    Kefir and kombucha are both cultured probiotic drinks, but they require different techniques. Kombucha is started with sweetened tea and a SCOBY (symbiotic colony of bacteria and yeast, which looks like a rubbery pancake). Kombucha can also be flavored but is more acidic than kefir.

    I’ve tried out a bunch of kombucha flavors (our favorite is 1/4 cup pomegranate juice and about the same amount of raspberries added to the bottle before filling with kombucha) and most have worked well, but have been less successful with my kefir.

    Has anyone tried raspberry lemonade kefir?

  53. Hi! I’ve never made kefir before and your post is very helpful –thanks. My first question is does kefir, either dairy- or water-based, take the place of eating yogurt or taking probiotic capsules? My second questions are related to how long you can store the water-based kefir once it’s made into ‘soda.’ You made it sound like you can make as much as you want and then keep in on hand for summer or whenever; is that right? How long will it keep? Do you need to store it in the refrigerator? Does it have an expiration period? Will it run the risk of exploding if you keep it too long, or does it stop fermenting (and thus causing pressure?) once you refrigerate it? Sorry for all the newbie questions, and I thank you in advance for your reply.
    .-= stampmonkey´s last blog ..{help} for Haiti =-.

  54. Stampmonkey –

    Kefir and kefir soda is probiotic. “Take the place of” — I don’t know. I think we need to consume as many fermented foods and beverages as possible, especially with all the chlorinated water and antibiotics we are exposed to.

    As far as how long kefir soda pop will keep, it’s important to remember that because it is fermented, it’s a living food. Not like Diet Coke which is all chemicals and is not alive. So no it will not keep indefinitely. I’d drink it within a month or two I guess. And yes you must store in the fridge or a cold cellar. If you keep it too long (esp. if you use the stopper tops) it does explode. That’s happened to me more than once — I still have some kefir soda on my kitchen ceiling.

    I think it’s better to make it regularly. Some people keep it going every day in a quart jar or a few quart jars. Then your grains will multiply faster too.

  55. Okay, I have a question. I have been making kefir for a little while and was reading about turning milk kefir grains into water kefir grains. I tried to do that, but what comes out is a syrupy kind of water kefir with slimy grains. Is this because I used milk grains, and is there anything I can do to make it look more like water, because it doesn’t taste good when it’s thick. (it does have plenty of fizz though!) I have my grains soaking in spring water right now, not sure if I should try to make another batch or throw the grains away.
    Thanks for your help, I really enjoy your real food site!

  56. Helene,

    I can’t really answer your question because I have never tried converting dairy grains to water kefir. If it were me, I’d order the water kefir grains. I have been using water kefir grains for years now and they are very hardy.

    You can find water kefir grains at Cultures For Health. See my resources page:

    https://villagegreennetwork.com/marketplace/fermented-food-starters?pid=1″ target=”_blank”

  57. I must say I never thought I’d see a reference to the ad hominem fallacy on a food blog! That was one of my favorite fallacies when I was doing an Argumentation Theory paper at University. A favorite because it’s something people do all the time. Great counter-argument and I was impressed with how fast you replied to him!

    Aside from that… I love the color of your kefir soda! I have some grains I dehydrated just before I stopped making it, and I’m about to try it again. I had the same problem as MacKenzie, I didn’t like the taste. It wasn’t bad, but I didn’t love it either. So now I see it may be due to the rapadura. I’ll try it with the organic, free-trade sugar I use in my kombucha and see how that tastes.

    I can’t wait to try this recipe (I’ve not done a 2nd ferment with it yet), and the variations that are suggested in the comments. I love the idea of the apple flavor using dried apple rings. It would be a great option for winter when we don’t have much fruit in season.

    By the way, I have some grains in the fridge, been there for months. I have neglected them, not refreshed the sugar water, and really done nothing with them. Do you know how long they last? Think I can revive them? It’s okay if I can’t, I’ll feed them to my duck – I had a 2 litre batch that I’d neglected and when I finally got around to disposing of it I brought it up to the chicken coop. The chickens didn’t get a look in, the duck guzzled it like I’ve never seen her guzzle before. Wow. She loved it!

    Thanks for sharing this recipe, and thanks to everyone commenting for sharing your recipe variations!
    .-= Donna´s last blog ..Walking Gratitude Meditation =-.

  58. Dear Donna,

    LOL at the idea of a duck drinking kefir soda pop!

    My water kefir grains are super hardy. They have lasted in my fridge, without refreshing the water, for weeks and months on end. Yes, I am a bad kefir mama. 🙂 Most likely yours are still fine, too. Sorry, Duck!

    And re: the logical fallacy… this is actually one of the main reasons I am considering homeschooling my dear daughter. She’s only 2 now, but I think I”ll start for kindergarten. I didn’t get to take a logic class until I was in college — at age 21. Why on earth shouldn’t children learn logic in elementary school? To me, it is absolutely elementary. I also think it is important for children to learn Latin. Once you learn Latin, you can slice through any romance language with ease. I am looking into doing “classical homeschooling” with my daughter, which incorporates both Latin and logic starting in elementary school.

    https://www.welltrainedmind.com/

    And yes, the ad hominem attack is the one I see the most frequently. “What does Suzanne Somers know about cancer?” (or “What does Jenny McCarthy know about autism?”) “She’s an actress! And she’s blonde!” LOL!

    The second most common logical fallacy I see online is the Slippery Slope.

    Check out this wonderful site:

    https://www.fallacyfiles.org/

    I especially love their chart:

    https://www.fallacyfiles.org/taxonomy.html

    PS: I could not get your website to come up

  59. I’ve finally had some success with my kefir soda. Raspberry lemonade is the boys’ favorite. I add the zest and juice from one organic lemon, along with about 1/2 cup raspberries, to the second ferment. I’m still trying to get a balance between taste and fizz. Longer ferments give more fizz, but the produce tastes more alcoholic, which none of us care for.

    Oh, I don’t recommend tart cherries and vanilla. I thought it might be nice, but at produced a very strange flavor profile.

    Since you mentioned logic and Latin in your responses, would you care to recommend resources for either? I haven’t had formal training in either, but would like my boys to learn both as well.
    .-= Laurie N´s last blog ..Coconut Oil for Canker Sores? =-.

  60. Hi Ann Marie

    I wish I’d known about that fallacy taxonomy when I was doing my logic papers in University! How handy. They’ve put a lot of work into it.

    Yes, Slippery Slope is a popular one too. Also Denying the Antecedent (modus tollens), and Affirming the Consequent (modus ponens). I couldn’t remember the names, I used the chart to find them (ha)!

    I don’t have kids, but if I did I’d certainly do everything I could to homeschool them. I definitely think it’s the way to go. One of my cousins was awful at spelling in high school – like incredibly bad. It was adversely affecting his grades (of course this was way before personal computers and spell check programs). A counselor advised him to take Latin, and he did, and the result was nothing short of amazing. He ended up becoming a high school teacher himself, and this was a kid who didn’t like school because he was getting the message he wasn’t good at it. It wasn’t true, he was smart, they just didn’t give him the tools he needed to excel in that environment. But also it helps with vocabulary since so many of our words are based on Latin. I’m sure you know all this anyway. I was so ready to sign up, seeing the benefit he got from it. I was only a year behind my cousin in school, and the school in their wisdom decided to drop Latin from their curriculum. The year he took it was the last year it was offered, I missed out. 🙁

    I think that common sense is one of the most important skills we can learn. I think logic is an essential part of common sense. I too had to wait until University to learn logic, although my father was very logical by nature and taught me a lot just through daily life.

    After I’d taken my Logic and Argumentation Theory classes at Uni, I served as a juror on a murder trial. It was really interesting and eye opening to experience what went on in the jurors room. I think amazingly we had some strong (leader) personalities that were quite logical, could get over the emotional response they were having and work with the facts.

    I had actually seen this ‘duty’ as a chore, until I realized that it would be an excellent opportunity to use what I had learned. I assumed that many of my fellow jurors would be buying into fallacies, including ad hominem, and making decisions based on emotions and how they felt about the witnesses rather than examining the facts and using logic to guide them. I was not disappointed! It was eye-opening in that many of the people who were deciding this man’s fate in a quite significant way, didn’t have the skills to do so fairly. They couldn’t look at the facts logically. They were making decisions based on their own emotions, who they liked better, etc. The key witness for the prosecution was a one-eyed, glue-sniffing prostitute who had lied in her initial statement to the police, as well as some subsequent statements. I kid you not! I did feel like I was in a movie, or maybe an episode of “Smile, You’re on Candid Camera” the whole time. But that made it even more interesting to be sure. So you can imagine the defense attorneys with this witness… I got to use the phrase ‘ad hominem’ a lot during that week! The verdict: guilty of manslaughter.

    The one thing about this case I don’t know, never will and would absolutely love to know: what were the attorneys thinking going into this case? Both sides. I was quite amazed, I think it was an exceptionally logical jury all up. Those who were logical were articulate and good at explaining to the emotional thinkers. But the jury you get for any trial is like a toss of the dice. That’s the scary thing. So anyway, this is my very long-winded way of saying I completely agree with you, Logic should be taught in schools, just incorporated in everything, from the very beginning. But that might mean the end of advertising as we know it (hallelujah!) and Jenny McCarthy would be out of a job 😉

    p.s. thanks for letting me know about my site! I just checked it before I started writing this, using the link in my previous comment (in case I made a typo) and it was working. So must have been a moment of downtime there.
    .-= Donna´s last blog ..Walking Gratitude Meditation =-.

  61. Sorry to point this out, as I feel Retoru’s tone was unfortunate and uncalled for, however I believe you’re also being inaccurate in a couple of ways when it comes to ad hominen attacks.

    Your claim that I am making myself look “uninformed and uneducated” is a logical fallacy (ad hominem) and thus irrelevant to your argument — which only weakens your position. At least, this is true for someone who understands logic.

    It’s a common misperception that ad hominem is a fallacious argument. It is not. It can be. It’s only fallacious if an argument against character is used as evidence against an argument that character is making. If one was simply arguing about the character of a person it isn’t automatically fallacious to do so. Personal attacks or criticisms are also not automatically ad hominen attacks, even if employed in the course of an argument. They only become logical fallacies when employed as evidence refuting an argument.

    Unfortunately that’s not what happened here. His opinion that you seem uninformed by saying these things is simply that: his opinion. He didn’t use that as evidence to support the supposition that you were incorrect in saying HFCS is unhealthy. In fact it was the opposite, he said it’s your support of the idea that HFCS is unhealthy that makes you look uninformed, not the fact that you appear uninformed that means your argument is wrong.

    To go further, you actually did commit an ad hominen attack on him when you inferred he wasn’t logical or didn’t understand logic and that “weakens your argument”. By claiming his inability to understand logic weakens his argument, you tied an attack on his character to the validity of his argument about HFCS, and that’s fallacious reasoning. His ability to understand logic has nothing to do with the validity of his claims about HFCS and therefore has no place in your rebuttal of his argument.

    And yes, the ad hominem attack is the one I see the most frequently. “What does Suzanne Somers know about cancer?” (or “What does Jenny McCarthy know about autism?”)

    Here you also misrepresent ad hominen argument. It’s not a logical fallacy to ask what Jenny McCarthy knows about autism and certainly not an ad hominen attack. It’s a very good thing to question any purported source of knowledge – especially one that seems at the outset incongruous. Questioning a person’s credibility is a perfectly rational and logical thing to do – especially if the argument is about their credibility. It only becomes a logical fallacy when it is offered up as proof against a claim it has nothing to do with.

    So if I say we can’t believe Jenny McCarthy’s assertions about autism simply because she’s an actress, that’s a fallacious argument. If I say we should question McCarthy’s assertions about autism because she’s not a scientist and may not have all the facts straight, that’s just being sensible.
    .-= christopher´s last blog .. =-.

  62. If you are going to use grape juice to flavor, how much would you add to each of your bottles? I am just hydrating my first water kefir grains now. I bought the grosch style bottles and would like to just add juice to my kefir because it seems easier.

  63. Hi,

    I read through the entire post and all the comments to make sure this question hadn’t been answered before. I saw someone ask about whether or not to cap the mason jars during the fermentation process, but I saw no reply. Do we cap them, or cover with towels?

    Thanks! Can’t wait to try this!

  64. I had never heard of kefir until today. I think I definitely need to add it to my diet. However,as someone who has salmonila 3 times, I avoid raw eggs. The eggshell that has only been rinsed scares me for myself. Does the bacteria in the kefir kill the possible salmonilla on the eggshell?

  65. Hi – how do you keep your bottles from not exploding when you open them? I did a second fermentation on the counter with this type of bottle. It was fully sealed, sat for a couple of days, I opened it and it shot kefir everywhere. What’s the secret?
    .-= Tara´s last blog ..Tuesday Twister =-.

  66. Kaye Hoggard,
    The eggshells can be from boiled eggs. I just rinse & dry them & pop them in, no problems. They supply necessary calcium to the grains.

    Tara,
    In warmer weather, you’ll need to cool the second fermentation bottles to stop them over-fermenting, possibly right from the start. In winter, it’s fine to leave 2nd/F bottles at room temp., & only chill after a few days out, if you want to drink it cold. You can put a tea towel over the bottle when you’re opening the flip-cap lid, in the sink. A bit less fruit in the 2nd/F will make it less bubbly, too.

  67. Hello, loved the kefir soda idea. I’ve made ram milk kefir for over a year (my grain just died) but never tried anything else. So here’s what I want to get straight about this process.

    If I get a water grain, I can kerfir it in water and juice, right? Can I do different kinds of juice each time or do I have to stick with the same kind?

    Also has anyone tried to use date sugar or honey? Any reason not to try those two?

    Thanks,
    Tori

  68. @Tori

    Tori, I do not know about date sugar, but another site, culturesforhealth.com, (that I ordered my grains through and is also a website that is a sponsor on this site) does not suggest using honey per say. Here is a FAQ from their site:

    “Q. Can I use honey to make water kefir?
    A. Technically yes, honey will make a wonderful tasting water kefir. The
    problem with honey is that honey antibacterial in nature and the water kefir
    grains are a mixture of bacteria in yeast. Therefore honey is very hard on
    water kefir grains and will cause them to weaken (and eventually die). If
    you really want to use honey, just plan on replacing your grains
    occasionally.”

    Also, from my understanding, it is best just to ferment your grains in the sugar brew first, then the add other ingredients later (after grains are removed) to keep the grains living. There are other sites that explain a lot about grains, but I think I learned most about them through culturesforhealth.com’s water kefir FAQs:
    https://culturesforhealth.com/Water-Kefir-FAQ-22.html
    There was another site too, but I don’t remember it currently.
    Anne Marie does a great job giving us recipes though. It makes me not have to feel as cautious about killing the delicate grains – that they are probably more sturdy than I give them credit for. That is, as long as you follow what can/can not be mixing with them (i.e., do not let the grains touch metal. Stuff like that!)

    Hope you get this. I was not sure how to reply to you and wondered if you will actually receive this post. : )

  69. Pingback: You’ve Never Heard of Water Kefir? « HealthyMamma's Blog
  70. I have a question regarding alchohol content of the kefir drinks. I’m in a situation in which I live with relatives who have heath problems in which any alcohol is verboten. Also I have a boyfriend who is an ex alcoholic and has a stomach disorder as a result. Is there any way to make kefir drinks ( or other natural drinks on your site) without causing alcohol to build up in them?

  71. I’ve been making water kefir for a month to 6 weeks now and have had varied success. 2 swingtop bottles exploded, one in the fridge and one on the bench.
    I believe they were too full and fermented too long so I am learning.
    I now only fill my swingtop bottles 3/4 or 2/3 and limit the 2nd ferment to a few hours. Maybe I will ferment longer in winter but it is so hot here in NZ right now I had a kombucha bottle explode last week that was capped.
    I don’t use eggshell but I do use a shell from the beach, a nice smooth clean one and the kefir love it, they have eaten holes in it and I will need to replace it in another month I think.
    They also seem to like a piece of fresh ginger to spice up their life occasionally.
    Question: As I have been putting my fruit into the first ferment along with a fig or raisins, can I omit the dried fruit entirely if I only put fruit into the second ferment?
    Thanks in anticipation

  72. I already have milk kefir grains, so I was going to try to convert them.. How should I store them? In milk still, or some other way? Also, how long are they good in milk in the fridge? When should I put them in the freezer? Thanks!

  73. EPIC success!! I just wanted to share.. I made soda for the first time. I did use sucanet for sweetening. I made 3 quarts, and let it sit for 3 days, and then added flavoring: 1 was 1/3 c wild frozen blueberries, and maybe 1 T of elderberries (dried, from the herbs section of my natural food store), 1 was 1/3 c pummelo, about 1/4 dried hibiscus, and about 1/4 dried pink baby roses, and 1 was 1/3 c dried lavender. I added an extra Tablespoon of sugar to the ones flavored with flowers before re-fermenting for 2 days, and then tasted. YUM!! The blueberry one needed a smidge more sugar, so I added a Tablespoon, and put them in swing-top bottles. In to the fridge tomorrow! Thanks soo much! 🙂

  74. Hi! I am making water kefir and may have issues. The egg shell has been floating lately and the kefir is cloudy with a strong smell, not rotten though. And the grains are not growing but may be shrinking. I don’t use metal and only tap water to wash the jars. I have been boiling filtered water with the sucranat to disolve it. And I don’t add fruit until second ferment. Is there anything you see or a guess on what’s going on? I hope I didn’t kill it like my starter last week.

    I think my cultures are going haywire and I keep them apart!

  75. Water kefir is one of our most favorite drinks. We have simplified our method quite abit. I use 1/2 c white sugar dissolved in boiling water..cool completely and add to my water grains. I then add enough cold water to bring to the bend of the jar. (leave room for fermentation) I add 3 TB organic lemon juice (not concentrate) and put a lid on it. It sits for 3 days on the counter and then I pour the new kefir into a new jar (using a filter to catch grains). I then put the grains back into my original jar and start the process over.
    By using the same jar, it helps with cleanup and consistency. We get a pretty bubbly product. **We are NOT on city water

  76. “I prefer to do two ferments because I like to keep my kefir grains pure. (I used pineapple juice once and ended up with these funny little pulpy things in my kefir grains that are still there”

    The exact same things happened to me, LOL.

    Thanks for your lovely blog!
    Bettina

  77. I am intrigued by the photo in this post, showing a bright red kefir soda pop. Cheeseslave, is this your recipe? If so, please do tell us how to make that recipe! : )

  78. I just started brewing water kefir a couple weeks ago. Currently I have a second ferment going with cherry juice.

    The only thing I wish is that the little grain-buggers would start multiplying faster!

    I <3 my water kefir.

  79. I just got some water kefir grains and tried this. I’ll definitely have to experiment with lots of fun flavors!

  80. Will have to give water kefir another go. I have made it but wasn’t real happy with the flavor…need to just keep experimenting!

  81. Ok. I know that putting the brewed kefir in the fridge will stop the ferment, but I’m finding that my double-brewed (once with grains, once with cherry juice, both times on the counter for about 24-36 hrs), very bubbly water kefir soda is going sorta flat in the fridge. Do you find that this happens, Ann Marie? Any way to avoid it? Do I need to let it get even more bubbly before refrigerating? Hmm…

    Oh yeah…the brews are done in quart mason jars, then transferred to swing-top bottles, and I know the seal is good on the swing tops because they pop off quite violently. But the swing-top is plastic rather than ceramic…ok, now I’m just thinking while typing along…

  82. I’ve been using my kefir soda to make “Jello”. It’s awesome. Reminds me of when there was a marketing campaign a while back for making jello with 7up or gingerale. Only now it has probiotics and a little tingle from the kefir soda 😀

  83. I think this post is how I found your blog originally! And I need to make a batch of kefir soda today!

  84. Whole Foods in Almaden, CA. has kefir soda on tap, along with kombucha. It’s called Dr. Kefir. I wonder if this is the real deal? Cannot find info. on Google.

  85. Pingback: Adventures in Water Kefir | Modern Alternative Mama
  86. Pingback: Adventures in Water Kefir | Modern Alternative Mama
    1. I have heard that you can covert dairy grains to be used for water grains. However, you have to put them in dairy every so often or they poop out. Best to get water kefir grains.

      You can find them on my resources page: https://villagegreennetwork.com/marketplace/fermented-food-starters?pid=1″ target=”_blank”

      1. Check out www.culturesforhealth.com for lots of accurate information on kefir and water kefir grains. According to them, they are different. You can use milk kefir grains to ferment cow milk or non-dairy milk like coconut but then need to replenish them in cow or goat milk. Water kefir grains are different and used in water or juice.

        1. Christine,

          The Cheeseslave is correct. You can use dairy grains for water kefir. I have done it. You do need to replenish them in milk every so often…

          I am finding that a lot of folks that write all the how to’s know only what is written or is generally known. Esp those who sell things. If sellers say you can do this and it comes up with an odd strain for some reason (an unclean jar, for example)
          they can be held accountable.

          Most sellers do not spend a lot of time experimenting, and doing the research for new ideas…they business and interests are in keeping a good supply of what they are selling…if they were experimenting….that might be a huge problem.

          I buy from cultures for health and find them to practice good business practices and are nice folks….I am in no way meaning to malign them….all I am saying is that they know the standard…not the possible.

  87. Hey Hi Admin.That was really an Absolute presentation of what possibly can stop somebody from drinking coke or store bought soda pop.I was aware of that soda pop items create obesity but was totally unaware about the problems regarding the paralysis and birth defects and same is the case with junk food items as they are also known as items which increase the obesity related problems.I would really appreciate that you have given all the proofs that would force me to believe on what you have said.

    1. Instead of eggshell I use a seashell, a cockle shell or pipi shell in fact any flattish white seashell will do. You can use the same shell over and over again until the kefir grains have used it all. I assume the kefir grains use the minerals to grow and any left in the water is for us kefir drinkers 🙂
      it works and is not messy like eggshells.
      I use mainly lemon or lime for flavour and add a slice of fresh ginger to the mix.
      I would love to make coconut kefir, is there a seperate recipe for that?

      1. I only use the eggshell about every fourth brew or so. It seems to reinvigorate the grains. Also, I wouldn’t add it until the end – if you add it and then shake it, you break up the egg shell and it’s not pleasant if you like to ever eat the grains (which I do sometimes). I’ve heard of people using bone meal and other shells (above) too.

  88. my kefir mixture has been sitting for 2 days. it’s less sweet but there are no bubbles. any ideas why? (yes, this is andrea who you gave kefir to:) thanks for all your help!

      1. According to Mother Earth News website, “When you first get your grains, they’ll be dehydrated for transport. Follow the directions that come with them, and don’t expect any bubbling action for 3-5 batches. Basically, the first few weeks will just be used to get the grains back to a plump stage. Once they’re ready to get to work, you get to channel your inner non-alcoholic bartender and get mixing!”
        Source: https://www.motherearthnews.com/real-food/delicious-and-beneficial-water-kefir-soda-zbcz1306.aspx#ixzz2kvOYo0Pe

  89. I just did a round of kefir with coconut water and I ended up with a film and a pile of white bubbles on top. And when I got to my grains they were milky looking. Is that okay. The water was fizzy and very little to no sweetness at all.

  90. Your pics make the kefir soda so clear. I just “found” this a short while ago and ordered my culture….got it up and going, and my first batch is on it’s second ferment. Anyway, it is very, very cloudy… is that how yours is?

  91. What flavor did you make in the picture? Those look delicious! 🙂
    i have made soda with a ginger culture; and am working on my kefir sodas right now…it would be great if you could share a tried and true recipe for the 2nd ferment stage. I think my kitchen is warmer (in florida) because it seems like longer than a day and it is very tart, almost like vinegar after the 2nd ferment. I do get lots of awesome bubbles though!

  92. Forgive me as this may be a stupid question but… how do you sanitize your bottles? Do you? Or is it not worth worrying about? Thanks!

  93. This might be a dumb question, but when you mention not using Tap water I assume you are thinking city/ treated water… We are on a rural well where 2 of the hoses are unsoftened water and the rest run through the water softener.
    I am very interested in kefir and healthier options for the treats my boys like, so I am going to attend a seminar in September to learn more about using Kefir.

  94. What is the egg shell used for in the recipe and do you need it? I made a batch and just checked mine. There is brown weird floating things in the water. Maybe from the egg shell since it is brown but the water is cloudy and has a yeasty odor to it. Is this normal?

  95. The link for kefir grains leads to a webpage that has not resources to buy the grains. Do you have any other suggestions? I live in Southern California and I am having a hard time finding grains. Thanks for the great post!

  96. Hi! I have water kefir and I will love to share some because I ended with a lot!!! Just email me and I will be very happy to send you some you just have to pay for the shipping.
    Nancyabrahamz@gmail.com

  97. I would think that making the pro drinks at home would be 10000% better. You are sure that the drinks are live and sure that no additives or preservatives or worse are added. For my family…. If I don’t make it…we just don’t eat it!! Coconut milk kefir is outstanding as is water kefir…we drink that and gluten free rejuvalac. We try to do pro drinks or fermented veggies or both at every meal.

    Aliyanna

  98. Hi!
    I have water kefir grains and I amattempting to make it fizzy. Do u keep the lid on the mason jar for both the 1st ferment on the counterand the 2nd ferment in the fridge? What about it exploding? I have just used a coffee filter with a rubber band but no bubbles this way. 🙁 plus it just tastes like sugar water. What am I doing wrong? Use the lid both times? Thx!
    Tory

    1. I use fido jars for the first ferment. And is it ever bubbly!!!! I think it depends on what you ferment the grains in.

      I use homemade uncooked grape juice or bottled apple juice and go 1 qt of juice to 3 qts of filtered water. I tried a 50-50 ratio but ended up with it all over….it just gets so happy. If I use store bought juice I do the 50-50 ratio. The store bought juice is less bubbly than the homemade. We don’t do a second ferment…it never has time…the kids drink a gal every day. lol We also do a gal of milk kefir and a gal of
      sac boulardii ferment. We have been doing this for years.

  99. I’m making an assumption that I should keep the lid on the jar while fermenting. This is my first batch of water kefir and I’ve had it on the counter for about 24 hours with the lid on loosely. Not very fizzy. Could you please explain exactly how to store the kefir water while fermenting?

  100. Can you use fruit (strawberries) in place of the sugar? My husband is on a ketogenic (extremely Los carb diet) to cure his epilepsy.

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