Water kefir is a lightly sparkling probiotic drink made by fermenting sugar water with live cultures of beneficial bacteria and yeast. If you’re new to water kefir, you may have questions about grains, brewing times, and how to get the best results. This guide covers frequently asked questions to help you brew confidently at home.
What Are Water Kefir Grains?
Water kefir grains are small, crystal-like clumps containing symbiotic bacteria and yeast. They consume sugar and minerals in water to create a probiotic-rich beverage in as little as 24–48 hours.
How Much Sugar Should I Use?
Most recipes use 3–4 tablespoons of sugar per litre of water. The grains need sugar to feed on during fermentation. Nearly all the sugar will be converted into acids and probiotics.
Can I Use Different Types of Sugar?
Yes—white sugar, raw sugar, organic cane sugar, and rapadura all work well. Avoid using only honey, coconut sugar, or molasses, as they can stress or damage the grains if used exclusively.
Which Water Is Best?
Always use chlorine-free water—filtered, spring, or dechlorinated tap water. If your tap water contains chloramine, use a filter that removes it.
How Long Does Fermentation Take?
Typically, first fermentation takes 24–48 hours. Taste after 24 hours. A longer fermentation produces less sweetness and a tangier flavour.
How Do I Know When It’s Ready?
Your water kefir will taste lightly sweet and slightly tart. You’ll see some bubbles, and grains may float. If it tastes too sweet, ferment longer.
Can I Do a Second Fermentation?
Yes—this adds flavour and carbonation. Strain out the grains and bottle the liquid with fruit or juice. Seal and ferment another 1–3 days, then refrigerate.
Why Is My Water Kefir Flat?
- Second fermentation wasn’t long enough or warm enough.
- Bottles weren’t sealed properly.
- Not enough sugar or fruit was added to feed the yeast.
Why Are My Grains Not Multiplying?
- They need more minerals—try adding a pinch of mineral drops or unsulphured molasses occasionally.
- Water too cold or too hot.
- Over-fermenting without feeding fresh sugar water.
Why Do My Grains Float?
This is normal. Carbon dioxide gets trapped in the grains. Gently stir or tap the jar to release air.
Do I Need to Rinse My Grains?
You don’t have to rinse them every time. Some people rinse every few batches or if grains look slimy. Rinsing too often can weaken them.
How Should I Store My Grains When Not in Use?
Place them in sugar water in the fridge for up to 2–3 weeks, changing the solution weekly. For longer storage, dehydrate according to instructions.
How Long Can I Keep Finished Water Kefir?
Once fermented, refrigerate your water kefir and enjoy within 1–2 weeks for best flavour and carbonation.
How Much Should I Drink?
Start with 100–200 ml per day to see how your body responds. Some people gradually increase to 250–500 ml daily. If you’re sensitive to fermented foods, start slowly.
Can I Use Metal Strainers or Spoons?
Brief contact with stainless steel is fine. Avoid prolonged contact with reactive metals like aluminium or copper, which can harm the grains.
Why Does My Kefir Smell Strange?
A yeasty, tangy aroma is normal. If it smells rotten, sulphur-like, or foul, discard the batch and start over.
Can I Use Dried Fruit?
Yes—unsulphured dried fruits like raisins or figs can add minerals and flavour. Remove them after fermentation to avoid over-fermenting or off-flavours.
Should I Stir During Fermentation?
Optional—some stir gently once a day to help dissolve sugar and circulate grains. Be sure to re-cover after stirring.
Is Water Kefir Suitable for Kids?
Generally yes, as it’s non-alcoholic (less than 0.5%). Always check with your healthcare provider if you have concerns.
Tips for Success
- Keep grains in a warm spot—ideally 20–26 °C.
- Use breathable covers during first fermentation to allow gases to escape.
- Burp sealed bottles daily during second fermentation to avoid pressure build-up.
- Label jars with dates so you can track fermentation time.
Great info!! I woke up today to a really loud crash and found quite the mess where I store my fermenting bottles. I had too many berries combined with grape juice and was going for a 48 hour ferment. Lesson learned! LOL