Directions

Step 1: Prepare the Sugar Water

1. Fill two 2-quart mason jars halfway with water (about 4 cups per jar).

2. Add ¼ cup of the sugar mixture (or chosen sugar) to each jar.
3. Stir with a wooden spoon until the sugar is fully dissolved.

Step 2: Add Kefir Grains and Lemon

1. Add ¼ cup of activated water kefir grains to each jar.

2. Gently stir to distribute the grains.
3. Place one large lemon slice in each jar to help prevent Kahm yeast.
4. Optionally, add one unsulfured prune, dried fig, or apricot to each jar to boost fermentation with additional minerals.

Step 3: Primary Fermentation

1. Cover each jar with cheesecloth or a kitchen towel and secure with a rubber band to allow airflow while keeping out debris.
2. Let the jars sit at room temperature (65–80°F, ideally) out of direct sunlight for 24–48 hours, depending on desired sweetness:
3. 24 hours: Sweeter kefir.
4. 48 hours: Less sweet, more fermented.
5. Do not exceed 72 hours, as over-fermentation can stress the grains.
6. Check for bubbling, which indicates fermentation is active. Warmer temperatures speed up fermentation.

Step 4: Strain the Kefir

1. Use a non-metal fine-mesh strainer to strain the liquid into a spouted glass measuring vessel or bowl, separating the kefir grains.

2. The strained liquid is your water kefir, ready to drink or proceed to secondary fermentation.
3. Save the kefir grains for the next batch or storage (see Storage Instructions and Maintenance below).

Step 5: Secondary Fermentation (Optional for Flavor and Carbonation)

1. Pour the strained water kefir into glass bottles or jars, leaving ½–1 inch of headspace at the top.

2. Add flavorings, such as: Fresh or frozen fruit (e.g., a handful of berries, sliced stone fruit, or pineapple chunks).

3. Other Flavorings: Fruit juice (e.g., ¼ cup grape or apple juice per liter).

4. Other Flavorings: Herbs or spices (e.g., a sprig of mint, basil, or a slice of ginger).

5. Seal the bottles with non-metal lids (swing-top bottles are ideal).
6. Let the bottles sit at room temperature for 12–24 hours to build carbonation. Check periodically to avoid over-pressurization (burp the bottles by slightly opening the lid if needed).

7. Refrigerate for 2–3 days to enhance fizziness and flavor. Consume within 10 days.