Water Kefir FAQ’s

Have questions about Water Kefir Grains? Find answers to some of the most asked questions about this culture product:

Making water kefir is not difficult and in simple terms – Add the water kefir grains to a glass jar along with sugar water, let it sit, take the grains out and you are done! Then repeat the process..

Click here for more info on making milk kefir…

Water kefir grains are grown in filtered water and organic sugar. It’s best to avoid water that does’t have minerals, such as distilled water or water from RO filters etc.. Water kefir grains require minerals in order to grow and ferment. Both the water and sugar used can affect the flavour and the amount of carbonation in your finished water kefir.

Yes, a single purchase of our kefir grains can provide you with a lifetimes supply of water kefir.

We use and recommend organic cane sugar but you could also you granulated sugar as it works quite well. Look for plain sugar with no added ingredients. For best results, you should look for sugar labeled “organic” and “raw” or “natural.

To put it simply, the first fermentation is done when your water kefir grains are added to sugar water and cultured for approx 24 hours. Now, once you strain your kefir grains with a plastic strainer and pour the drained kefir into a jar the water kefir is then ready to consume OR…

You can store the water kefir (with the grains removed) in your fridge in a sealed jar, and it will continue to ferment. This is what is known as the second fermentation.

Once received all live kefir grains require settling as they adjust to their new environment (they are very temperature sensitive) this usually takes between 3-5 brews. See “How to activate your water kefir grains”.

Between 20° – 25°C is good. 22°C is optimal. A warm spot is advisable if room temperature falls below say 18°C.

You could add flavours during the second fermentation stage. The options are endless and you’re only limited by your imagination.

For more info click here…

The easiest way to check whether or not you have successfully made water kefir is by tasting it. The finished water kefir tastes less sweet than the sugar water you started with. Most people expect water kefir to taste really sour and very bubbly – this is simply not true. Water kefir is mildly sour tasting with only a tiny amount of bubbles when strained after the first fermentation. If you then bottle it for an additional 24hrs or more (second fermentation ), it will greatly increase the amount of carbonation and reduce the sugar content.

Good grains are simply grains that will produce kefir.

Simply follow the instructions that come with your grains and we guarantee they will produce top quality kefir or we will send you a replacement free of charge.

If you are making kefir every day, your grains should be growing and multiplying. If they aren’t it is because the temperature in your house is cooler than usual, slowing down the grains. If your sugar water is turning into kefir your grains are still working, just at a slower rate.

The first few batches may be off-balance as the live grains are are very temperature sensitive but once settled they will make top quality water kefir daily. This can usually take 3-5 days but it does depend if the grains are stressed or not.

Once the first few batches of water kefir are complete you can always move up to a bigger jar for larger amounts as our water kefir cultures grow and multiply very quickly.

As your kefir grains grow & multiply you will need to remove some of the grains to keep to the correct ratio: 40g of water kefir grains will culture 1litre of sugar water. The goal is to keep the ratio of grains to sugar water the same as you started with.

Room Temperature: 1-2 days.

Refrigerator: We recommend no longer than 2-3 weeks in the refrigerator.

If you need to take a break for a few weeks for an upcoming holiday etc.. and you’re worried about what to do with your kefir grains, then follow the steps below:

Simply go ahead and place the grains in a fresh jar of sugar water. Now cover the jar with a tight lid and place them in the refrigerator for up to 3 weeks. Cold temperatures greatly slow the culturing process, so the refrigerator is a good place to store your grains when a break is necessary.

If you plan on storing the water kefir grains long-term, make sure to change the sugar water at least once every few weeks!

Making Water Kefir Again

Once removed from the refrigerator the grains will need to be activated again. See here for the activation method.

There you go!

Remember, like most live cultures, water kefir grains can be temperamental and will take a while to master. These instructions should only serve as a guide and are a reflection of what works for us. After a while you are likely to find your own way and methods which is the beauty (and fun!) of working with water kefir.

Our products are living cultures and for best results they should ideally be used within 48hrs of receiving them. The faster the cultures are used the higher the success rate. All live cultures require settling after being shipped. It is normal for cultures to take 3-5 brews to fully settle into their new environment. Please see instructions for more details.