🍋 Cranberry & Orange Water Kefir (Second-Ferment Fizz)

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The second fermentation (F2) is where you add flavor and fizz to your water kefir. This Cranberry & Orange blend is tart, refreshing, and delivers excellent carbonation. Before starting, ensure you have strained your grains. If you are new to this, read our guide on how to make authentic water kefir.

  • Time: 24-48 Hrs
  • Yield: 1 Litre
  • Difficulty: Easy

🥣 Ingredients

  • 1 Litre

    Water Kefir (Strained)
  • 50g (1/4 cup)

    Fresh Cranberries
  • 2-3 Strips

    Orange Peel
  • 1 tsp

    Maple Syrup (Optional)

⚙️ Instructions

1

Prepare Fruit

Lightly crush cranberries to break the skin. This exposes the sugars to the yeast for carbonation.

2

Combine & Seal

Add liquid, fruit, and peel to a swing-top bottle. Seal tightly to trap gas.

3

Ferment

Leave at room temperature for 24-48 hours. Check for fizz carefully after 24 hours.

4

Refrigerate

Once fizzy, move to the fridge to lock in the carbonation and slow down fermentation.

❓ Frequently Asked Questions

How do I know if the bottle is carbonated enough?

Check the bottle after 24 hours. For swing-top glass bottles, listen for a sharp “hiss” when you gently open it. If you fear over-carbonation, refrigerate sooner.

Can I use dried cranberries?

Dried cranberries work, but they may contain preservatives (which can inhibit fermentation). Fresh or frozen is always best.

Why isn’t my kefir getting fizzy?

This is usually due to insufficient sugar, a cold room temperature, or a bad seal. If you suspect your grains are struggling, check our guide on stressed kefir grains.

How much alcohol does F2 create?

The second fermentation generally raises the alcohol content slightly, but it remains very low—typically between 0.5% and 2% ABV.

Do I need to remove the fruit before drinking?

Yes, strain the finished kefir before drinking to remove the cranberries and orange peel. Consuming them is fine, but straining improves the texture.

Can I reuse the cranberries?

No. The majority of the sugar and flavor compounds have been extracted by the kefir. Discard the fruit after straining.

What is “pith” and why avoid it?

The pith is the white, spongy layer between the colored peel (zest) and the fruit. It contains compounds that can make your finished kefir taste very bitter.

Should I still burp the bottles if I refrigerate?

It is safer to burp them after 12-18 hours, even if you plan to refrigerate soon after. Refrigeration slows, but doesn’t instantly stop, fermentation.

What if my kefir separates during F2?

Water kefir should not separate like milk kefir. If it looks cloudy, it is perfectly normal.

Can I use other citrus peels?

Lemon and lime peels also work well, but always scrub the fruit clean and avoid the bitter white pith.