Water kefir (Tibicos) is the dairy-free cousin of milk kefir. It is light, fizzy, and teeming with beneficial probiotics. Unlike the sour taste of milk kefir, water kefir tastes like a mild, sweet soda. It is the perfect healthy alternative to commercial soft drinks for both adults and kids.
📚 Essential Reading Before You Start
Deep dive into specific topics:
🥣 Ingredients (Per Litre)
- 💧 Water: 1 Litre (Filtered/Chlorine-free)
- 🍬 Sugar: 4 Tablespoons (approx 60g).
See our Sugar Guide for types. - 💎 Grains: 3-4 Tablespoons
Live Water Kefir Grains. - 🍋 Optional: 1 slice of lemon or fig (for minerals).
🛠️ Equipment
- 🏺 Glass Jar: 1 to 1.5 Litre capacity.
- 🥢 Plastic Strainer: Nylon/Plastic mesh (No metal).
- 🕸️ Cloth Cover: Coffee filter or paper towel + rubber band.
- 🍾 Bottles (For F2): Swing-top bottles for carbonation.
⚙️ Step 1: The First Fermentation (F1)
1. Dissolve Sugar
In your glass jar, mix the sugar with about 200ml of hot water to dissolve it completely. Then, add the remaining 800ml of cold water. This creates the sugar water base.
Crucial: Ensure the liquid is at room temperature (below 30°C) before adding grains, or you will cook them.
2. Add Grains
Add your water kefir grains to the cooled sugar water. If using, add a slice of lemon (peeled, if not organic) or a dried fig. This adds minerals that help the grains grow.
3. Ferment
Cover the jar with a cloth and secure with a rubber band to keep fruit flies out. Place in a warm spot (20-25°C) out of direct sunlight. Let it ferment for 24 to 48 hours.
Taste Test: At 24 hours, it should be sweet. At 48 hours, it should be drier and slightly tart.
4. Strain
Pour the liquid through a plastic strainer into a pitcher. Catch the grains! Put the grains back into the jar with fresh sugar water to start the next batch immediately.
🚀 Step 2: Carbonation (Second Ferment)
The liquid you just strained is flat. To make it a fizzy soda:
- Pour your strained kefir into swing-top bottles (Grolsch style).
- Add flavor: 1/4 cup of fruit juice, fresh fruit, or ginger.
- Seal the bottle tight.
- Leave on the counter for another 24 hours.
- Refrigerate: Cold locks in the carbonation. Open carefully over a sink!
❓ Frequently Asked Questions
Do water kefir grains need to be rinsed?
No. Rinsing is unnecessary and can actually harm the grains by washing away their protective microbial biofilm. Only rinse them (gently with filtered water) if you drop them on the floor.
Why aren’t my grains multiplying?
Grains don’t multiply in every batch. Growth depends on temperature (warmth helps) and mineral content. As long as they are brewing good-tasting kefir, they are healthy, even if not growing physically.
Can I use honey or agave?
No. Raw honey has natural antibacterial properties that can weaken the culture. Agave is very high in fructose. Plain organic cane sugar is best.
How long does it last in the fridge?
Once bottled, water kefir will last for several weeks in the fridge. The flavor may continue to become more tart slowly over time, but it remains safe to drink.
Why does it taste like vinegar?
It was left to ferment for too long or at too high a temperature. The bacteria consumed all the sugar and began producing excess acid. Reduce your fermentation time for the next batch.
Is it alcoholic?
It contains trace amounts of alcohol due to the natural yeast fermentation, typically between 0.1% and 0.5%. It is not considered alcoholic, but those sensitive to alcohol should be aware.
How do I store grains for a break?
For short breaks (up to 3 weeks), put them in a fresh batch of sugar water and place the jar in the fridge. For longer breaks, see our Vacation Guide.
Why is my water kefir thick or slimy?
This indicates an imbalance, often caused by too many minerals or yeast dominance. Try doing a few batches with plain white sugar and filtered water (no mineral additives like molasses) to reset them.
What kind of water should I use?
Filtered water or spring water is best. Chlorine in tap water can damage the grains. If you must use tap water, let it sit out in an open container for 24 hours first so the chlorine can evaporate.
How do I get more fizz?
Ensure your F2 is in a tightly sealed, swing-top bottle. Add a small amount of fresh fruit juice or a few raisins to provide a sugar boost for the yeast. See our full guide on fixing flat kefir.
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