How to Make Water Kefir | Fermented Drink with Water Kefir Grains Starter Culture

[@FermentationAdventure]

Thank you for watching our water kefir video! If you want to turn this into a fruit drink, check out our next video! kzbin.info/www/bejne/nKjUqZJ4pK6AeLM

[@sal2ahmed]

Hi, can we use jaggery if possible?

[@pamelaremme38]

Guys this was confusing because you had #1, #2, #3 and never told which was which. I ended up putting 1/4 c organic sugar, 1/4 c kefir grains and a pinch of salt. I stirred the sugar and dissolved in water then a pinch of sea salt and then added kefir. Did I do it right? I hope I didn't kill my grains??

[@carolinewong1698]

.

[@anerawewillneverforget]

You can use medicinal herbs in your second ferment. Lemon and fennel fronds make an absolutely delicious drink. Use moringa (fresh), use stinging nettle (fresh), and other herbs as well. Dandelion roots, burdock roots...you get the idea 🙂

[@FermentationAdventure]

Yum! I bet all of these would enhance the flavor quite a bit! We've always thought of growing moringa as a super food but haven't gotten around to it yet. Thanks for sharing!

[@carloscuevas8268]

Are you referring to moringa leaves? Or the fruit?

[@jenniferwalters579]

Where do you grow your Moringa? I bet deer like it too so I’d need to grow inside my deer fence. I’d like to forage for stinging nettles. Thank you for the suggestion!

[@anerawewillneverforget]

Moringa doesn't have fruit. It needs a very warm climate to grow in. I have some in large pots and a couple in the ground. In winter, it's basically deciduous, even though our winters are mild. I tropical climates and arid climates, it's evergreen. Look up on you tube...many interesting videos on this super food. Using medicinal herbs is a no brainer.

[@shinrin-yoku-]

I drink milk kefir every day and I'm lactose intolerant. The milk kefir "grains" "eats" the lactose. Milk kefir is very low/no lactose depending on fermentation time. Water kefir grains do the same thing to the sugar they "feed" upon.

[@FermentationAdventure]

Oh that's awesome. Thanks for the comment!

[@steez2916]

@Gavin Byrne Yeah that’s the fermentation process. The scoby gets energy from the sugar and uses it to create bacteria. The longer you wait, the more potent and acidic it will be. I’ve seen people use molasses but never as a substitute of sugar. They used some in the initial batch probably like a tablespoon.

[@LaMoynihan1]

I’ve been brewing this for a few days and it’s been an adventure. Tart cherry juice made a pretty good. I thought I’d let make the next batch ferment a little longer during the second fermentation. Wholly cow Batman! When I opened the bottle…. The gasket blew off the bottle and the Kerfir foamed out and almost emptied all over my kitchen! But the little bit left tasted great! 🤷🏼‍♀️ I’m trying it with ginger. I’ll use your squeeze bottle tester idea next time. I thought I could do it without.

[@bvazdiniz]

I’ve been using water Kefir for more than 10 years… I love it!!! One way of keeping it for future use is actually freezing it… you can freeze it for 2 to 3 months…

[@FermentationAdventure]

Hello! Whoa, freezing it?! Wow. Pretty interesting. Do you have a few more details that could help readers in these comments? A few questions that come to mind... Do you free them in liquid? Do you thaw them on the counter at room temperature? Have you noticed that it takes longer for them to work in fermentation (to come out of hibernation?) than if it was just stored in the refrigerator while in hibernation? Thank you for sharing!

[@bvazdiniz]

@@FermentationAdventure hi, it’s pretty incredible isn’t it??? This little wonders of nature are really unbelievable!!! I drain them and put them in little ziplock bags or plastic wrap, taking care to live them well out of air (almost as a vacuum wrap, but not so tight… just mostly out of air contact). To make them come back to “life” again I just leave them in room temperature until they unfreeze… after that just put them back in a sugar solution just as if you were going to do a fermentation… change this solution every 24h to 48h… it will need probably 2 to 3 sugar/water solution changes to get them going again… but they do comeback!!! :) I can put here the best Kefir information page in internet I found… it’s a really good source for getting information …

[@FermentationAdventure]

Thank you Bruno! Kefir grains are awesome. 😊

[@user-smart3]

Hi Bruno was interested your method of freezing for so long the water kefir,but I wondered did you use glass jars or plastic because the glass could break easy in the freezer? Thank you for your time ,Gaby

[@bvazdiniz]

@@user-smart3 hi Gaby. I have used both plastic and glass, and they both worked fine. For plastic I actually used a little plastic freezing bag (either ziplock ou normal plastic bags), and for glass, which I do prefer, I used tiny glass jars usually used for jams or jelly…

[@Mystichandworks]

I'm lactose intolerant, and I made milk kafir for several years. I was able to drink a gallon of milk kafir a week without issue because the kafir digests the sugar in the milk which is lactose. I've always been curious about water kafir and kombucha. I'm glad I found your channel.

[@FermentationAdventure]

That's interesting! Thank you so much for sharing about that. I'm sure there a many who have the same issue of not being able to digest lactose so maybe that will help. We're happy to have you here! 💓

[@LaserLady]

I LOVE water kefir. I discovered it this summer. I usually use a brown sugar and supplement with molasses here and there. I got mine to grow to enough grain to ferment GALLONS at a time and finally cut back a lil. 😅 My fav recipes for the bottling stage are to add 1/4 cup grape juice concentrate - my kids fav grape soda. Another recipe is to add a bit of sliced ginger, fresh sliced tumeric, 2 tbsp of maple syrup and a pinch of pepper. YUM! ❤ you guys! 🙌

[@FermentationAdventure]

We love your ideas! Yum! Thanks so much for joining us on our adventures!

[@Kelleena1on1]

Thanks for yr input :)

[@user-smart3]

Hello,Laser Lady,I love your originality and I asked this question before and waiting for the answer,well nobody mention about honey instead of maple sirup,or molasses because honey is so healthy and full of great enzymes? 🤷‍♀️Thank you

[@LaserLady]

@@user-smart3 oh thanks! I have heard honey can decrease carbonation because of its antibacterial qualities, though I have never tested it. It's worth a try! 👩‍🔬

[@slinkadoo6292]

Power-Mom!!

[@DeadshotColada]

The alcohol evaporates off the kefir as it ferments, because it is in an aerobic environment (it can breathe). In order for the alcohol content to really increase and remain in the kefir, we need to put it in a sealed container with an airlock during fermentation (anaerobic environment).

[@FermentationAdventure]

Hi! That definitely could help, but we've noticed that water kefir is a much lighter, slower ferment than say, a ginger bug. :)

[@MartinFoCo94]

That is not how it works, rather aerobic environment allows yeast to respirate while eating sugar- creating co2 and water. In an anaerobic environment the yeast convert sugar into co2 and ethanol.

[@bannanaization]

Please help me. How do i completely minimize the alcohol content of the water kefir?

[@seanwhiskey8217]

@@bannanaization at .3%, you'd have to drink about 160oz to get the amount of alcohol of 1x 12oz Bud Light (or any 4%abv beer). To minimize/ try to get below .3%, use a little less sugar (about 1/2 cup sugar / gallon of water vs. 3/4 cup), use very active real grains (not powder etc), and remove from fermentation, bottle, and refrigerate without a 2ndary ferment after 24 hours (vs after 48). You'll get a still sweet kefir water. Less acidity and fewer probiotics do come along with lower abv%/ shorter ferments.

[@sarahmarie9313]

@@seanwhiskey8217so the longer it ferments the more probiotics? Also can I use coconut sugar? I tend to be sensitive to Kane sugar. I wasn’t sure if I would still have that sensitivity given the yeast is feeding off of the sugar but I still want to try to be mindful of that.

[@celestialnurse07]

Finally! Someone who pronounces Kefir correctly! Thank you! Other people doing how to video pronouncing it like Kiefer Sutherland's name and I get annoyed.

[@FermentationAdventure]

😂 Haha! The battle rages on! We also just had someone say we're not pronouncing it correctly. I guess it depends where you're from!

[@deecee8108]

the grains as you were pushing on them reminded me of what a baby diaper looks like when it blows up :D .......lol

[@FermentationAdventure]

Ewww! 😂

[@sunnyseason6543]

That’s exactly what it looks like. The filling when the diaper has had enough.😂

[@daniellerandall6486]

Love this video which society would listen to more people like you guys instead of putting fizzy drinks into their bodies .

[@FermentationAdventure]

@daniellerandall6486 Thanks for the love! We agree there's so many delicious and healthier options out there! Hopefully this video and our other fermented drinks encourages folks to explore different kinds of drinks!

[@mindyloulou3528]

You two are so cute! Thank you for the thorough information and making this seem doable for us, especially us working people!

[@FermentationAdventure]

Thanks so much for the sweet comment! We're so happy you like our videos! ❤️

[@johnhavel7685]

Bought a jug of mango nectar last week and made some mango water kefir and man was that good. Used some dehydrated starter culture and just threw it in with the mango nectar. The first batch took 3 days and didn’t really notice much difference from the initial mango juice as far as taste and carbonation I took off about 3/4 of that to drink and then topped off the jar again and left it for another 3 days and that batch had some awesome carbonation and a slightly more acidic and a bit less sweet taste that was honestly as good as any soda pop I’ve ever had but so much healthier. Can’t wait to get some more and try some other flavors

[@tanyak3640]

So I put the kefir seeds directly into the mango juice?

[@johnhavel7685]

@@tanyak3640 I didn’t use grains it was some starter mix stuff from cultures for health

[@leeoleary3321]

Wow brilliant video. I realise ive been doing my water jefir all wrong. I was wondering why mine was never fizzy. Thanks again. You just got yourself a new subscriber

[@FermentationAdventure]

Thanks so much for the love Lee! We hope your water kefir is bubbling along nicely! 💓

[@InnV696]

I've read about coconut kefir, I've tried milk kefir grains once with a coconut water, it turned out well, but since I've got water kefir grains few days ago, I'll try with them, it will definitely turn out better ^^ , coconut kefir will give you even more benefits and healthy minerals

[@FermentationAdventure]

Yum! We just love anything with coconut so that sounds delicious!

[@Gardeningandstuffwithholly]

Recently discovered that water kefir was a thing. Thanks for explaining it and showing how to make it!

[@FermentationAdventure]

Wonderful! We're happy to be able to help you and others make water kefir! 😃🥰

[@XOjmmXO]

I would love to see your day to day eating! What you consume on a daily basis that contains theses ferments!

[@FermentationAdventure]

Aww, thank you! Maybe a future video? Although, here's a sneak peek... At lunch, we like to add something pickled to our meal, like pickled watermelon on the side, or homemade pickles on a tempeh sandwich. We also enjoy a fermented drink mid day, like ginger ale or water kefir. Then at night we're more likely to enjoy a tepache drink. We are also big fans of tofu, like a scrambled tofu. Yum, now we're hungry!

[@XOjmmXO]

@@FermentationAdventure I am late in the game to be gluten and shellfish free (not by choice) and have tried very hard to like Tofu....however I do not..texture problems!

[@FermentationAdventure]

Here's another idea... Have you tried it in sweets? It makes a good chocolate mousse, or even adding some to a smoothie!

[@XOjmmXO]

@@FermentationAdventure I have not tried it in smoothie! Great tip! I don't like sweets but I will definitely try it in a smoothie for a protein boost! Thank you for the suggestion!

[@hjhjuliaabdullah9393]

wow,so easy n wonderful to learn how to make kefir to drink for healthy living.Thanks a lot! GOD bless. 😊👍

[@FermentationAdventure]

Thank you! We're so happy to hear you're loving our videos! We just love sharing the wonders of fermentation. ❤️

[@nothezza]

I'm currently making kombucha for the first time after watching your videos on the subject, and this seems like a great project too! I would love to make cucumber and mint flavored water kefir. I bet that would taste great!

[@FermentationAdventure]

Oh yeah that sounds delicious Travis! 😋 That flavor combination would be great for the subtle flavor of water kefir. We hope your ferments are going well! 😊

[@Sbannmarie298]

Yum

[@ToyBoysChannel]

I just had a successful batch of water kefir and it tastes awesome! Funny how I had tons of issues using the wild ferment (ginger bug) but zero issues with the water kefir. Thanks for all the advice guys! Do kombucha next? :)

[@FermentationAdventure]

That's wonderful news! Kombucha is a great idea! We're actually brewing a batch now, just have to record it and publish the video. :)

[@ToyBoysChannel]

@@FermentationAdventure Can't wait for the vid!!!

[@FermentationAdventure]

Oh, wait until you see the Scoby we grew! Video coming next week. :)

[@mothershelper1981]

The best and clearest video I've seen on water kefir yet! I'm going to go check out your other videos and see if they are as good.

[@FermentationAdventure]

Thank you so much! Hope you've found some other great recipes and fermentation techniques. 💓

[@mothershelper1981]

@@FermentationAdventure I just watched at least two more videos today, maybe it was three. The ginger bug and the watermelon soda. I think I subscribed but I'll go double-check to be sure.

[@FermentationAdventure]

Thank you!

[@erichlf]

I finally found someone that pronounces it correctly. I couldn't even get 30 seconds in on so many other videos.

[@FermentationAdventure]

Haha! Thanks so much Erich! We've heard it a few different ways. I guess it depends where you're from!

[@erichlf]

@@FermentationAdventure you pronounce it like the original Russian.

[@shelby131]

this is exactly what made me laugh my ass off about these guys. who cares how they say it in Russia 😂

[@eliyasdgl]

Kefir couples....Excellently reviewed about water kefir....

[@FermentationAdventure]

Thank you so much! 😃

[@maevebrain]

FINALLY the 1st channel to pronounce kefir correctly!

[@FermentationAdventure]

😅

[@mariannereno8501]

Thank you! Wow! Delicious! Just drinking some, so refreshing! I will always make this.

[@FermentationAdventure]

We're so happy you're enjoying it Marianne! Happy fermenting!

[@Nicolee7764]

Thank you for sharing your experience with the grains.

[@FermentationAdventure]

Of course Nicole! We're so happy you enjoyed our video! Good luck with your water kefir!

[@curtbrenner1541]

I’m new to this fermenting process. I love you too guys. Great attitude great screen presents. The whole thing worked out really really well for me. I have a good idea on what I’m gonna do for my first one and hopefully I’ll do a very good job. doesn’t look very complicated. It’s not brain surgery, so thanks again. Totally appreciate you guys. Keep up the good work.❤

[@FermentationAdventure]

Yay! Fantastic! We're excited for your new journey into the wonderful world of fermentation! 😄

[@curtbrenner1541]

@@FermentationAdventure something went wrong and I’m kind of thinking that I did something like you did in the beginning when I first got them I saw your video so I stuck a little bit of sugar in some distilled water and I stuck it in the refrigerator for a week, but there was a little bit of sugar in there so it should’ve kept them alive. I pulled them out. I did exactly like you said I put a quarter cup of brown sugar in there with just a little pinch of Celtic sea salt just a little one, and I shook that up, I drink distilled water so everything I use is distilled and it’s been over 48 hours. It still taste like Sugar water send a message to the supplier. They haven’t sent anything back to me. I’m gonna let it go 24 more hours, but I don’t think anything‘s gonna change, I am kind of baffled. It’s not brain surgery. It seems pretty easy. Any comments would be greatly appreciated. Thank you so much. Love your videos. By the way I’m talking to you from Thailand. I used to live in California. Good luck again thanks for all the great videos.

[@seharris11]

I was told to use a plastic strainer? I do that for milk kefir grains but am curious if that applies to water kefir grains as well? Great video! I dehydrated and stored mine in the freezer for five years lol and started them again last night and they're still working! I know they were supposed to only freeze for a year but apparently they're still good lol!

[@FermentationAdventure]

Wow! That's amazing Seharris! That really shows the resiliency of some of these starter cultures. I think in general the metal vs plastic strainer question has been a myth. We've used both stainless steel and plastic strainers and they work great. The kernel of truth is that you wouldn't want a low-quality metal to stay in contact with an acidic ferment for very long since it would start to eat away at it and then you might have bad things leaching into your ferment. We haven't had any problems and don't give it a second thought since we use stainless steel and it very briefly comes into contact when we're straining. We hope that helps and that your ferments are doing well! 😊

[@rawmark]

Been making it for years but I found a recipe for exploding growth that I use every few weeks. 1/2 gallon jar 1/2 to 1 cup water kefir grains 1/2 cup sugar (can be white, cane, jaggery) 1/2 tsp blackstrap molasses (unsulphured) 1/4 tsp Coral Calcium Powder (available on amazon) 1/4 tsp Baking Soda 6 to 8 cups of purified water I always dissolve sugar in water first by heating just enough to dissolve. I will also add the molasses here too. Allow to cool to 90F. Add remaining ingredients. Add additional water, cover and place in a warm spot. My favorite spot is on the top of the fridge. Let sit for two to three days. Dump and place kefir back in plain sugar water. You will notice some larger water kefir grains growing in this mineral rich solution. And the growth will continue for several changes of sugar water.

[@FermentationAdventure]

This is great! Thanks so much for sharing your method for growing the grains!

[@patrodrigues2970]

Hi whetr can I get to buy water kefir grains

[@mrerwinbudiman]

Whoa! I should try making this.. looks so good, and its healthy!

[@FermentationAdventure]

You definitely should! It's a simple tasty drink that has probiotics. Good luck and happy fermenting!

[@adenhealthchiangmai9197]

Both of you look healthy. thank you for greate information.

[@FermentationAdventure]

Thanks so much for the compliment! So glad you're enjoying the videos! Happy fermenting!

[@natewalker4666]

The grains I had bought recommended 1 tablespoon of molasses for the first batch then after they get going occasionally 2 teaspoons every few batches

[@FermentationAdventure]

I'm sure that would work out great. Enjoy your water kefir!

[@MarcellaSmithVegan]

FYI, I use to have a list of the bacteria and fungi that are in the water kefir, its over 40 different species, very exciting and very health promoting. IF you buy some water kefir at the store it is only (1) one species and expensive, not worth it at all, better to make it from the grains at home!

[@FermentationAdventure]

That's awesome to hear Marcella! Thanks so much for your comment!

[@maricarol85]

Yeah, the only water kefir I can find in the stores here is "lightly pasteurized", with " live probiotics added." Not sure if any commercial brands even sell raw water kefir.

[@SandraCelioFarmer]

Thank you!!! Very Much i totally enjoyed your video , very simple and easy . Going to order my bottles as i too like the fizzle bubbles.

[@FermentationAdventure]

Thank you!! Happy fermenting!! ❤️

[@pamlavery5163]

Hello you two. Another great video! One question though... Once the second fermentation is complete, how long is the drink good for? Can they be stored in the refrigerator like you can with ginger ale, or do I need to drink them quicker? I sure appreciate all your detailed videos. You guys are awesome!

[@FermentationAdventure]

Hello! Thank you for the great question! It stays good for a long while, especially when stored in the refrigerator - just like ginger ale. Of course we can't store it long enough because we just can't get enough of this stuff right now. A little at lunch, a little at dinner. Delicious!

[@pamlavery5163]

Thanks so much for your reply. Mine didn’t last long either. Two bottles worth were gone in a day by the family. Lol

[@Sbannmarie298]

Just bought it! I’m excited

[@FermentationAdventure]

Awesome! Best of luck with your kefir grains! We'd love to hear how it goes!

[@moenas87]

Paul is correct is pronunciation. Kefir comes from Arabic word كفير which means “feel good” and it’s pronounced “kefiir” not “keefir”.

[@FermentationAdventure]

Thank you so much for your input! That's very interesting! 😊

[@moodychica]

Thank you for this video! I love water kefir but I get the vinegary flavor and didn't know what I was doing wrong

[@FermentationAdventure]

Yay! It's such an interesting culture. What's your favorite kind? We'll share our favorite flavored kefir in the future!

[@AnastasiaSalichou]

Great video! I will try your suggestions as my grains haven't been growing for the last few years. For my second fermentation I use orange juice and it becomes like an awesome beer a few days later!

[@FermentationAdventure]

Thanks so much! Good luck reviving your grains! And great tip on the orange juice. We can totally see that. Apple juice also tends to ferment into something closer to beer, especially when fermenting with a ginger bug. Enjoy!

[@AnastasiaSalichou]

@@FermentationAdventure thank you!

[@joshuacrosby8176]

The reason for boiling the water with the sugar is not just to dissolve the sugar, it’s to break apart the disaccharide into its constituent monosaccharides, fructose and glucose. Then, the bacteria will eat the fructose preferentially

[@rebabur1928]

My grains are tiny and not growing. My second ferments don't get fizzy. I didnt realise you had to add a mineral, I'll try that!

[@FermentationAdventure]

Oh, we hope it was just missing some minerals! Have you had any luck reviving your kefir grains?

[@anerawewillneverforget]

Great for all animals too

[@FermentationAdventure]

I bet! There's nutrients in all of these ferments!

[@gregoryjacksonsr7452]

Tried milk kefir first didn't know there was a water kefir and it was gross couldn't drink it then learned of water kefir and boy what a difference. I make mine same way it's so easy and most of my gut issues are gone now.

[@FermentationAdventure]

Hi everyone! We're excited to share this instructional video with you and hope you try it! Here's where you can get some water kefir grains: amzn.to/3liJo4Q

[@alesiaw7048]

Thank you so much 😊 Queen & King! ❤️😊👆🏾

[@FermentationAdventure]

Wow! Thank you so much for the nice comment! We hope we've inspired you to create some delicious ferments and maybe even been a little entertaining in the process. Ha! Happy fermenting! ❤️

[@ellencarter1069]

How do you store left over grain until you want to make another batch? Thank you for sharing this video and your help. How often can you drink this?

[@FermentationAdventure]

We simply strain off the water kefir grains and store them in sugar water in the fridge. They stay good for a long time until we need them again. Thanks for the question! 🙂

[@andreas_moller]

Loved the video, great tips! Just remember, dont use a metal filter, just plastic. Very important!

[@FermentationAdventure]

Thanks for the comment Andreas! We only use stainless steel and only for a very brief time to just filter. But there's definitely some truth in using low-quality metal in ferments.

[@Erica-yr3gf]

Awesome video. Thank you. ❤️🙏🏻🌍

[@FermentationAdventure]

Thank you so much! We appreciate the love! 🥰

[@ministersofthenewcovenant2951]

Making my first batch of Kefir! Super excited. Y'alls videos are the best! Do you have one showing how to make Moonshine by chance?? If not, I'd love for you to cover it.

[@FermentationAdventure]

Thank you so much! We're happy that you're getting into fermentation! We do not have one on Moonshine... Not sure we'll get into that though because it's not a living, healthy ferment. We just like our living ferments so much and there's so much to cover. 😄

[@ministersofthenewcovenant2951]

@@FermentationAdventure that makes sense! I am in LOVE with fermentation so far! Love ur videos. Thanks so much for the work u put into them.

[@FermentationAdventure]

Thank you for watching! 💗

[@Lavenderrose73]

I've come to realize that flavoring mine with strawberry is my favorite way to go! Not that pomegranate and cranberry each don't taste nice, but that strawberry almost taste like strawberry wine after the second day of second fermentation. I kid you not, my strawberry water kefir was only a day and so many hours into its second fermentation, and when I went to open the flip top bottle last night, the pieces of strawberry I had left in there went flying, some of it on the ceiling! I was using a Grabber and some wadded-up wet paper towels just to get it off the ceiling because I was afraid I'd fall if I tried to climb up on the counter! And that was with going half water kefir from the first permanent and half just water and the little more sugar added along with the 3 cut up frozen strawberries. I want to double the waterkeeper, so I split it up into two bottles and top them off with spring water and some more sugar, and man, I got some results! Those berries have a temper!

[@FermentationAdventure]

Ooo! Strawberry sounds delicious! Omg wow that's crazy about the strawberry flying to the ceiling. Wow! We're always extra careful when we're adding berries like in our blueberry soda. Thank you so much for sharing and happy fermenting! 😍

[@Lavenderrose73]

@FermentationAdventure yes, I've learned to just place the flip-top lid on top of the bottle without pulling the lever down. That way, I don't have to worry about an enormous amount of pressure building up unless I decide to set an alarm to remind me to burp the bottles. The blended _raspberries_ and water didn't even need sugar, and it popped after just a few hours! thankfully, it didn't go everywhere, but I've learned to be extremely careful with raspberries too!

[@FermentationAdventure]

@@Lavenderrose73 Whoa! Raspberries are the best! (Sarah's favorite!) As long as you're not trying to maximize the carbonation, leaving the tops slightly loose is a great way to let the excess gases escape!

[@aprilsanders209]

So I just love your channel and have recommended it so times! You have really helped me with allll these fermented drinks...and my hubby LOVES it all! My question is, with all this fermenting do you guys get fruit flies and if so, what have u found to get rid of them if you still ferment so can't get rid of their "food"

[@FermentationAdventure]

Awww! Thank you so much!! 💗 That is an interesting question... We don't really get fruit flies in our home, but we know they can be pesky little buggers! Perhaps it would help to use fermentation tops for your jars so that the smell is mostly contained. Like these silicone lids that let the excess gases escape, but without exposing your ferment to the air: amzn.to/2E86ryK Hope that helps!

[@JI-ev9pp]

You could try making a ferment and actually using it to make a fruit fly trap with a jar with a pencil sized hole in the middle of the top. It will attract them in and they cannot get out. Eventually they fall to the bottom and drown. Also, you can add a drop of dawn soap to it to make it so they don’t float on the water.

[@holographicbreathing]

please could you show how to make coconut milk kefir made from coconut meat or desiccated coconut? for people who don't like sugar

[@FermentationAdventure]

That sounds like a great idea! I bet coconut milk kefir would work. Not sure what the end result would be like after the fermentation process but sounds like an interesting experiment! 🥥

[@holographicbreathing]

@@FermentationAdventure I on the adverts with the milk kafir starters they included that it can also be used for coconut and nut milks.

[@shelby131]

Key Fear we love our KEY FEAR 🤣😅

[@FermentationAdventure]

Tomatoe tomato 😆

[@lambylambcurly]

Adding bioplasma to it ( hylands brand from amazon) makes it great for dehydration.

[@FermentationAdventure]

Thanks so much for the suggestion! If we dehydrate it we'll have to look into that.

[@romeliaarmstrong6143]

Tks I was looking for how to keep them in the refrigerator

[@FermentationAdventure]

We just make a light simple syrup in a jar and put the water kefir grains in the sugar water and it should be good to go in the fridge!

[@bettylyle3165]

@@FermentationAdventure Do you put a lid on this? If so do you have to burp it?

[@ColocasiaCorm]

thank u for pronouncing kefir that way.

[@FermentationAdventure]

Haha! It seems like it's 50/50 on how people pronounce it. 😆

[@deezlittlethingz]

Those persimmon look delicious!

[@FermentationAdventure]

Hello! Are you talking about a different video? I can't remember which video it was, but pretty sure we did show our persimmon tree in one of the videos. :D

[@arizonadesert952]

@@FermentationAdventure You have persimmons on your counter in this video :)

[@FermentationAdventure]

Oooh! That's hilarious! We didn't even think about what was on the counter! 🤣

[@mizzmention8555]

Thanks so much this video, I've recently started taking kefir and thinking about making some. So the calorific content is minimal? New subscriber

[@FermentationAdventure]

We're so glad you're joining us on this fermentation adventure! We love water kefir! As you know, it tastes light and refreshing. As far as calories, it will be less than the calories in the sugar you start with in the recipe since the kefir grains will eat some of the sugars during the fermentation process.

[@shawnm.9320]

Great video and information. Which do you prefer water kefir or the ginger bug? Which one do you think is easier and more versatile?

[@FermentationAdventure]

Oh, that's a tough question Shawn! We do love both, but often we find the ginger bug to be a little easier to use. This is because you don't have to worry about the health of the kefir grains when it comes to different flavors. If you want a flavored kefir drink, you'll need to strain off the grains and go through a secondary fermentation stage with the fruit. For some people, the upside to using kefir grains is that it is much more delicate in flavor and doesn't turn to alcohol like the ginger bug does. Hope that helps!

[@shalomamrani]

Hi, I'm on a ketogenic diet 3 years, And I've been making and drinking milk kefir for two years now, Here is a challenge, I did not find online : how to make high fat kefir & how to make high fat cheese kefir ? I would be happy if you prepare a guide on this subject, And is it even possible ? thank you very much

[@FermentationAdventure]

I'm sure it's probably possible but we haven't tried it yet. If you do keep us posted!

[@lsieu]

Thank you for making this video. I've been bugging ginger lemon water Kefir 40oz for $6.99-8.99, which is not sustainable for me. Great tip that I can make the base sugar water with a dash of mineral, and then later, after I strain the kefir grains out, I can add fruit for the flavor. QUESTION: can I make a Ginger lemon tea for the sugar water right off the bat?

[@FermentationAdventure]

I'm sure you could easily make ginger lemon tea right away. I'm sure it would taste good!

[@ilsLamourkay]

Help! I need to know if I can use Coconut sugar ??? I’m grateful to have seen this video within time, I realized I left my kefir grains out for almost 2 weeks so now I’m making it first thing tomorrow 😂😂

[@FermentationAdventure]

Thanks so much for the question! Since coconut sugar is still sugar, you should be able to use it just fine. As long as you're not using a zero calorie sweetener. Happy fermenting!

[@colleenm3792]

I absolutely love the “vibe” of your videos! :) Can you show us how to measure the sugar content of our second ferment water kefir? Thanks so much! (I have found conflicting info). Sigh.

[@FermentationAdventure]

Thanks so much Colleen! We try and keep it fun. 😊 The way we measure our alcohol content is by using a hydrometer that first measures the density of your sugar water liquid. Usually what you'd do then is go through the fermentation process to where you like the flavor and then measure the gravity (density) of your liquid again. Then use a typical alcohol % formula to get the % alcohol. What might mess up the calculation though is if you add any water or sugar during the fermentation process. Then the calculation will be off. Here's a detailed breakdown of when we measured several batches of ginger ale so this should work for water kefir: fermentationadventure.com/does-ginger-beer-have-alcohol-homemade-ginger-ale-alcohol-content/ I hope that helps!

[@colleenm3792]

Thanks!

[@SerotoninaCuSonia]

Amazing explanation!!❤

[@FermentationAdventure]

Thank you! 😃

[@allyssarea]

Hallelujah you pronounce kefir correctly!

[@FermentationAdventure]

Haha!! We still have people telling us we still pronounced it incorrectly. It makes us laugh every time since people say it differently. Thanks for watching Allyssa! 💓

[@allyssarea]

@@FermentationAdventure I’m Russian, my husbands entire family immigrated here from Belarus, you say it correctly lol. I can’t stand when people say “key-fur” lol

[@FermentationAdventure]

😂😂😂 That's funny.

[@nelsontorres6855]

Great video but one thing I thought was wrong. Aren't u supposed to use a non metal strainers? I heard metal isn't good for them so u should only use non metal ones.

[@FermentationAdventure]

Thanks for the question! The metal issue has a bit of truth in it as long as you're not leaving your water kefir or your grains touching metal for long periods of time. The acids tend to leech bad chemicals from the metal if they were stored in it. Short period of straining shouldn't affect it though. Happy fermenting!

[@YAH.]

i used to make a 25 litre batch of this every time and i found that if you fill the second stage bottles three quarters full they would explode but if you filled them right to the top they wouldn’t.. hope this helps..

[@FermentationAdventure]

Thanks for sharing! That's interesting!

[@julieklysz487]

Hi guys that great thank you. Do you think we can can use cane sugar?

[@FermentationAdventure]

Hi! Yes cane sugar would work. 👍

[@Golfgal4661]

I ordered mine from Florida Sun Kefir

[@FermentationAdventure]

Thanks for the suggestion! We'll have to check them out if we need more.

[@090403created]

Thank you so much for this video! it's very informative! I wonder what happened to your first batch in the end? because my first batch is behaving exactly the same. I don't know if it's failed or I just need more time...

[@meerabakshi2676]

very nice presentation. We have ordered kefir grains online and will be trying sooner. Still as a first timer, I am little hesitant. Since I wanted to watch this video again before I goof up, I kept the box of kefir grains in the fridge. Hummm, should i need to keep out the grains for some time to bring them at room temp.? Silly question, but will watch your video again tomorrow and proceed making sure I do it right way. Thanks for the video.

[@FermentationAdventure]

We're so happy you enjoyed the video Meera! You don't have to bring them to room temperature since when you get everything ready to ferment, it will naturally come to room temperature. We hope it's doing well for you! 😊

[@bluefreewill]

Thank you for making this informative video! I have one question though. When I store the grains in the sugar-water mixture in the fridge, can I use the same cloth & rubber band to cover the top? Or should I close it tightly with a proper lid? Also, if I want it to be fizzy, do I need a bottle with a flip top? Can I achieve it by using a glass jar with a tight lid?

[@FermentationAdventure]

Thanks so much for the question epiphany! You could use the same cloth to cover in the fridge if you like. We like using tops that are porous so nothing funky gets inside. We also don't close it very tightly so it won't build up pressure. If you want to carbonate it, you'd definitely need something like the flip-top beer bottles or even a plastic soda bottle that's built for pressure. Definitely do not build up pressure in a regular jar since it might explode! I hope that helps and happy fermenting!

[@mitzvahlifestyle2149]

Once I make the kefir "soda", how long will it be good for if refrigerated? Like how long do I have to drink it before it goes bad or until it's not good to drink anymore?

[@monkeymonk227]

Up to a week

[@FermentationAdventure]

After we've finished fermenting out water kefir we've had it in the refrigerator for a long time even in the months. Usually though sodas we like to enjoy fairly quickly since they'll keep fermenting in the fridge and we want the flavor to taste good. Hope that helps!

[@xtaski1]

How do you know how much sugar is remaining? Is there a % of sugar you start and end with?

[@FermentationAdventure]

Thanks for the question! To know that you might have to get an instrument called a hydrometer. You'd measure how much sugar you have when you start and it will tell you how much you have at different points. We actually made a video showing it that you might find helpful: kzbin.info/www/bejne/bme2qI2visenfJI We hope that helps!

[@nature5272]

Thank you ❤

[@FermentationAdventure]

Our pleasure! Thank you for the love! 🥰

[@joelee9427]

Thanks for all the wonderful fermentation videos. Based on both of your experiance, what would you recommend for a beginner to try out judging from the most easy maintainable, sustainable, long term solution for beginner who love fizzy probiitic drink.(tepache, ginger ale bug, kombucha, kafir). Are all these process producing the same type of probiotic drink or we are ingesting different type of bacteria into our system. Just out of curiosity. Many thanks!

[@FermentationAdventure]

Thanks so much for the lovely comment! That's a great question! We'd recommend starting with fermented drinks made with a ginger bug. They're all full of probiotics but the ginger bug is so simple to get started. Just buy some ginger and you're on your way! The ginger bug culture also stays healthy in the fridge over years with minimal feeding it. We've had great success with ours (been in the fridge for 4 years). We also have lots of recipes and videos to choose from with the ginger bug. Happy fermenting! 🥰

[@FrankThePollo]

You guys are great! thanks for what you do, your contents are amazing! i have 1 question: i'm on ketogenic diet for medical purpose; how much time do i have to wait, lets say at 25°C, to be sure that all the sugar has been eaten by kefir? if it's not matter of time, is there a method to assess when the fermentation is finished (so i sholud be sure that there's no more sugar, i think...)? thank you!

[@FermentationAdventure]

That might be a little tougher with water kefir since it's not super active to begin with. We've let a water kefir ferment for about a month and it was a little tangy but even just slightly sweet. You'd have to probably get a hydrometer to measure the sugar content if you wanted to be more sure. We hope that helps!

[@tomhamp2915]

Brilliant!!!

[@FermentationAdventure]

Thank you! 😄

[@ladyjane8531]

I'm new to this myself. But from what I've been reading I don't think you're supposed to let the kefir touch metal I think you're supposed to use a plastic strainer . Thank you for your video.

[@FermentationAdventure]

Thanks so much for your comment! There's a lot of people that get a little heated about the metal debate. We're not worried about stainless steel since commercial brewers use it to brew very large batches of many ferments like beer, kombucha, etc. As long as the metal you're using is high quality.

[@ladyjane8531]

I see thank you. 😊

[@de72able]

Thank you for the great video, it has started me on my kefir journey. Quick question, what is the minimum time you need to run the secondary fermentation on your batch 2 with lime rind?

[@FermentationAdventure]

We're so happy you found us and hope you're getting some tasty drinks! Really the secondary fermentation is only to flavor your drink with the ingredients that you're adding so that's really up to you. We might let it ferment for a day or two just to give it more time. It also depends on if you want to pressurize it so it could possibly even take longer if you don't have a super active culture. There's not a wrong answer here but is up to you on what taste you like! Thanks for the question! 😊

[@JM-tu7zs]

So water kefir grains do not have lactose but do they have milk protein in them?

[@FermentationAdventure]

No water kefir grains do not have milk protein in them. Milk kefir grains are a totally different culture and those have milk protein in them since they're used in fermenting milk kefir. We hope that helps! 😊

[@dawneandjohn]

Can you combine ginger bug and activated water kefir grains in the first fermenation stage? Since they both consume sugar, I would think they could be combined, but I'm not sure. 🤔

[@FermentationAdventure]

Thanks for the question! You could try it, but you may get varying results. The ginger bug and kefir grains are different types of starter cultures, so even though they both love sugar, they would both try to take over the culture in the jar and would be competing with each other. In our experience, our ginger bug seems to be a more resilient culture than our kefir. Hope that helps! Would be a great experiment!

[@dawneandjohn]

@@FermentationAdventure Do you know the types of beneficial bacteria that a Ginger bug makes? I looked online, but couldn't find anything. I did, however, find the strains that water kefir makes. In thinking about the logistics of combining them, I think it may work if they both make similar strains of probiotics. And yes... some of the strains may be cancelled out by the ginger bug since ginger is anti-bacterial. I currently have them separated for the 1st ferment stage, but I have successfully made 2 batches (in 1/2 gallon jars) of fizzy soda by combining 3 cups of finished kefir water, 1/4 cup ginger bug liquid, and 2-3 cups of freshly chopped Sweet Cicely (it's an herb we grow that tastes like licorice/anise). Topped off the jar with water. Didn't add sugar since it's already sweet enough for my taste. Very yummy!! 😋 We also grow Lemon Balm. I plan to try the same soda recipe with that soon, but it's still emerging from its winter sleep. Gotta wait for it to get taller to harvest some. Thanks again for the awesome fermenting videos. 😀 ...Dawne

[@outlander271]

Excellent clearly explained and informative vid. Can you use milk kefir grains to make water kefir?

[@FermentationAdventure]

Thanks so much for the question! We've heard some people have used milk kefir grains but those have evolved over time to specifically like the sugar from the milk which is lactose. You can try it to see what happens but if you want water kefir, it's better to just use the water kefir grains. These are the ones we used in this video: amzn.to/3YIJHdF

[@naomibrock4769]

I'm on the anti inflammatory diet. In the book "the inflammation spectrum" he recommends water or coconut kefir. The diet calls for no sugar so I'm not sure why he suggested this drink if it's made with sugar. If the sugar is eaten is it safe?

[@bethanyboman4217]

So helpful!! Some questions: - What does using chlorinated water do? I’ve been using tap water filtered through a Brita pitcher. - When it comes to adding flavor, can I use frozen fruit or will having cold ingredients stop the fermentation even if it’s kept at room temperature? Any other flavor ingredients to avoid? - What are ways I can kill the kefir grains so I’m wary of them? My grains still seem to be fermenting my batches but I haven’t noticed multiplication. I’m going to try to add mineral to my next batch. I’ve let some batches (1st and 2nd fermentation) sit for even up to 5-7 days. Is that bad?

[@FermentationAdventure]

Chlorine kills anything living in our water so it makes it safe but if you're trying to ferment then it will stop the fermentation process. You can definitely use frozen fruit! It will thaw out to room temperature and get going fairly quickly. Using chlorinated water could kill your water kefir grains along with hot or warm water. Using juices that have preservatives could also hurt them so watch out! They grow very slowly and you might not even notice they're multiplying. Sometimes it can take longer to get water kefir to ferment if it's cold in your house or if you have a batch that's just not so active. Hope that helps! Good luck!

[@juliegonzalez9843]

When keifer grains multiply, how do you use extra or do you keep using all the grains in your next batch?

[@FermentationAdventure]

We normally just keep using the extra until they multiply too much in the jar. Then we'll scoop some of them out into a different jar and make twice as much! They really do just keep multiplying.

[@B6NKYOG3NY]

Great video guys But milk kefir has more bio diverse strains and it's 100 times potent than any other cultured and fermented food We are talking about 20 probiotic bottel in just a 8oz serving Beside all of the other And by the way milk kefir is safe for lactose intolerant patient because the lactose is fermnted thus consumed during the culturing process The alchohol in milk kefir is between 0.1-0.5 depending on the grains and many other factors such as tempreture if its double fermented or not But guys If you adapt any lifestyle which dose not include any food category in your case dairy or any other catrgory just dont be biased against it because remember the truth will always prevail

[@FermentationAdventure]

😂 Yep, everyone is welcome to their own opinions and diets. I was even hoping that we'd be able to make milk kefir with non-dairy milk, but from what we've researched, that doesn't seem possible.

[@eifionphillips3004]

@@FermentationAdventure Coonut tin milk with higher sugar in. put into milk first for week than coconut milk for 2-3 days and back into milk for 24 hrs to keep it going.

[@danielploy9143]

Educational and ready to dive in… when the fermented drink is complete does the water still contain sugar? New subscriber here.

[@FermentationAdventure]

Thanks for the question Daniel! It depends on how long you ferment the water kefir for but usually there's still some sugar left if it still tastes sweet. Happy fermenting! 😊

[@katiecollins2]

It’s important to fill your bottles more! You should only have 1” headspace in order to avoid bottle bombs.

[@FermentationAdventure]

Really? That is an interesting thought. Every time we have very lots of headspace in our bottle, it doesn't seem to carbonate very much, but if we don't leave very much headspace then it seems to be explosive for us...

[@ansujay]

I have been making water kefir for about a month now. While the fermentation is happening, the kefir themselves are not multiplying. Could it be because I have not been adding minerals now and then?

[@tlvreality9200]

Hi, plz give fruits list which can use or which fruit can we avoid to making kefir drink !

[@FermentationAdventure]

Thanks so much for your question! You should be able to use any fruit in your secondary fermentation. The primary is to make plain water kefir only and then secondary you can add fruit for good flavor. We hope that helps! 😊

[@user-smart3]

Hello,i LOVE your tutorial,but I would like to use honey instead of molasses,will be ok 👍 because honey is exceptional and unic,please tell me that is ok

[@FermentationAdventure]

Using honey should be okay to try! It could possibly slow it down a bit but give it a try!

[@Marcel_Audubon]

so interesting!!

[@FermentationAdventure]

Thank you! We think so too! Hope you try it!

[@debullearts]

I would like to know how to do it in big bathes. Just 2 little bottle wont last lol

[@FermentationAdventure]

Haha!! 🤣 That would be amazing! I don't know what a water kefir bath would be like but in any case you'd just have to take the recipe and multiply it up to make a ton more.

[@crazyone41]

You do a different mineral treatment each batch?

[@FermentationAdventure]

Hello! It's not necessary, but we find our grains are healthy when we switch up the type of mineral source in different batches and also when we let them take a rest in the refrigerator every now and then for a couple weeks.

[@mitty2575]

5:04 this part confused me a lil. I ordered kéfir gels and received them on Thurs and thought I need to do several batches before using it on fruits🤔 and do I need to do all these batches (molasses, baking soda .. etc) before using it on fruits? Thanks

[@FermentationAdventure]

Thanks for your question Mitty! To start you might want to make several plain batches to get it going. Then on one of the plain batches, after you strain off the grains you can add fruit. Every so often when you make the plain batch it might be good to add a bit of the other ingredients to give the kefir grains more nutrients. We hope that helps explain it a bit more! 😊

[@ely42609]

Mine is at almost 24 hour, and it is bubbling like crazy.I will do a 2nd fermentation using kombucha bottles. Do I still need to burp them? I used to make it about 15 years ago, but stopped when one 64 oz mason jar exploded in my hands and shattered my stove.I got scared and stopped, and switched to kombucha. I am making both now. Oh, btw, it is pronounced kuh-feer with a long R.

[@FermentationAdventure]

Wow! That's scary about the exploding bottles. You definitely have to be careful about the pressure. That's why we also use plastic soda bottles to test the pressure just in case. If you have a very active one we'd release the pressure more often. Thanks for the comment! 🙂

[@Mangomesh]

I don't know if anyone can answer this: Can you feed water Kerfir on the Original Energy drink Lucozade? Lucozade is full of sugar (17 grams) and it is a carbonated clear fizzy drink.

[@FermentationAdventure]

Thanks for the question! I just looked up the ingredients to lucozade and it looks like it does have sugar, but it also has acids (Citric Acid, Lactic Acid) and a preservative (Potassium Sorbate). Those might slow down or even prevent the fermentation from happening. You'd have to experiment to see if it would work. My guess is probably not but you never know how much is in there. Good luck!

[@Mangomesh]

@@FermentationAdventure Thanks for answering my question, can a alternative like Xylitol sugar be used instead?

[@Mangomesh]

@@FermentationAdventure I've just started brewing up some Kombucha, I'm just trying to figure out the best place to keep it in my house? I could not get hold of any kefir grains, so for now I'm going to try and experiment with Kombucha.

[@TylerGrandstaff-zr2id]

Hello. I ferment a WKG and it's 3 days now but I don't see any bubbles from the jar, when I taste it. it's still sweet, not sour even little. Did I do wrong?

[@FermentationAdventure]

Thanks so much for your question! This could be a lot of things. Your water kefir starter might not be very active. Keep trying more batches to see if it recovers or "wakes up" if it hasn't been used in a while. Make sure to use non-chlorinated water, ferment at a warm enough temperature like above 70 degrees F. Or just try to ferment longer to see if it's just a slow ferment. We hope that helps and you get a good batch! 😊

[@joascott50]

Great an easy recipe. However should it have some bubbles or should I see some fermentation doing the process?

[@FermentationAdventure]

Yes you definitely want to see some bubbles during the process They can be a little small so try shining a light to see if you can see any after a few days.

[@joascott50]

I ordered the same ones you guys used and didn’t start the process until the eighth day after I received them. Of course they were in the refrigerator until then. So far I’ve only seen very small bubbles around the top after a couple days. What’s the longest they should ferment the first time around? Also, some say in a warm area with light and no direct sunlight. Others say in a warm dark place… does it matter? Thanks a mill

[@FermentationAdventure]

We've fermented for a month before and it tasted a little like a tangy lemon juice in a way. Usually though maybe a week or two would do it for us. We also notice that water kefir doesn't seem to be as active as the ginger bug is. Definitely keep it away from direct sunlight. We actually ferment right on the counter and cover it with a cloth to darken it a little bit. I hope that helps!

[@veronicamitchell4958]

You don't talk about water source. I have reverse osmosis so I have to add minerals correct?

[@FermentationAdventure]

Thanks for the question! We'd probably add some minerals if you have reverse osmosis water since it will at the very least make it taste better. Water kefir also needs minerals occasionally to stay healthy. Good thinking!