What is the ideal sugar to water ratio for making water kefir ?

What is the ideal water-to-sugar ratio for producing waterkefir?

It is essential to know the ideal sugar to water ratio when you are preparing water kefir. Without knowing the balance, you wouldn’t be able to make water kefir. The optimum ratio is three parts sugar and 20 parts water. It means 3-10 % solution of sugar and water. So, if you take one cup of water, then you will need one tablespoon of sugar. During the summer season, you can use a little more sugar. Unless and until you get this ratio correct, you won’t be able to make water kefir.

After getting the perfect sugar-water solution, you have to think about the kefir to solution ratio. The dried kefir grains can generally ferment between 1:16 to 1:18. It implies that for 1 cup of sugar-water, one tablespoon of kefir grains is perfect. You would notice that one tablespoon of water kefir grains can ferment one and a half cups of sugar water with time. During the summer season, one tablespoon of kefir grains is perfect for 2 cups of sugar water. This is because the growth of kefir grains is faster in the summer season.
If you are a beginner, then start with the ratio of 1:16 to 1:18, which means 1 part kefir grains and 16 parts sugar-water, or 1 part kefir grains and 18 amounts sugar-water. This ratio can never go wrong, and it doesn’t require any adjustments. All kefir grains are not the same. Therefore, you may find some grains to ferment quickly, whereas some other grains consume a lot of time to ferment. Especially during the winter season, a considerable delay in fermentation is noticed. For one and a half cups water, sometimes four tablespoons of kefir grains are needed.

Both types of kefir grains have their own set of advantages. The kefir grains that ferment fast are called fast grains. They are needed in fewer amounts, and here lies their advantage. The kefir grains that ferment slowly are called slow grains. They are required in more significant amounts, and so you can have kefir frequently. You can use the finished kefir as a starter along with the kefir grains, and here lies their advantage.

If you find that the kefir is too sour, adjust it using fewer grains or more sugar-water. On the other hand, if you use too much sugar-water and tiny kefir grains, there would be no fermentation. Therefore, it is essential to keep the ratio in your mind. When preparing kefir, do not forget to keep the proportions in your mind to prevent disappointment.

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