Step 7: Bottle Your Kefir, Flavor and Repeat!

Once your kefir is strained, you'll need to measure your grains and place your grains back into their jar . You can rinse or wash the jar if desired, but it's not necessary every time. Rinse or change jars once you notice excess build-up. The build-up can cause your kefir to ferment too quickly, or make it too yeasty. 

A. Measure out the amount of grains you want to use in your next recipe and place them back in your jar or a clean one. If your grains grew and you want to make more water kefir, you can add more sugar and water this time (and maybe a bigger jar) in the same ratios as used before!

B. Pour your strained water kefir into your storage bottle(s) or drink right away! Chilling it promotes the flavor to 'mellow' and blend a bit (in the fridge), which also allows it time to increase in B vitamins, folic acid (as well as carbonation) and to be flavored if doing so.

*Store your kefir in tempered glass jars or bottles if you can (designated canning or beer/wine bottles - which are less likely to explode) with atleast 1/2 inch of space between it and the lid. The carbonation build-up over time can lead to the jar exploding. To prevent explosions, you can store it with the cap on loosely, or simply 'burp' it once a day to allow any built-up air to escape (open the lid and close it again - this will not hinder the carbonation - it will still get carbonated).

C. To avoid harming the grains, a majority of flavoring is done in a ’secondary
ferment’. This is after the grains have been taken out and you are bottling. You can now mix in some fresh fruit, dried fruit, honey, fruit juice, veggie juice, maple syrup, or extract (about 1 tsp per 1-2 cups) to flavor! You can also experiment with your favorite bags of tea, herbs, candied ginger, vanilla beans, cinammon sticks, etc! There are truly endless ways to flavor your kefir. Allow the kefir to sit another day or two and ferment the newly added flavors. You can do this on the counter, or in the fridge, just make sure to 'burp' (open the lid) once a day, to prevent explosions (believe us, these do happen - carbonation needs a way to escape!). Burping will not hinder carbonation build-up either, you'll still get a nice fizzy drink. If you don't want it fizzy, put in your flavors and leave the lid on loose or put on a towel with a band for a lid. Grape juice is an excellent flavor to try out - just add 1/4 cup or more grape juice to your water kefir!

D. Now simply feed your grains again and repeat!

If you have more questions you can check out Yemoos Nourishing Cultures to see photos, FAQ's, health benefits and other information on milk kefir.
thanks, been experimenting with some of the flavors. citrus seems to give mine a bad taste. grapes to me is the best. My wife likes it with coconut cream
That can sometimes happen with citrus - there are a lot of bitter compounds in citrus peels and the fiber in citrus (like juice with the pulp). Have you tried freshly squeezed orange juice? Grapes is always good though. :) Coconut cream sounds great too!
Thanks for the simple and straight forward explanations - some websites and youtube vids make things VERY complicated! There is now a UK based facebook group 'uk fermenting friends' , with members who will send you kefir grains for the price of postage. <br>
Our pleasure! glad you find it helpful! :)
<p>Hi, I prepare tea with hot water and cane sugar flavoured with lipton red fruit bag or hibiscus tealeaves. when cooled down I add the water and put it in a jar with the bottled water and some dried raisins or fig. gives a wonderfull fizzy, fresh pink drink.</p>
Sounds really delicious! Thank you for sharing!
There is a cheap simple solution to the chlorine/chlorame problem. Adding a small quantity of ascorbic acid (vitamin C) to tap water reacts with the chloramine in with a half life of about 4 minutes. It is employed in dialysis processes for this purpose. I have used it on my own water kefir grains and have seen a ten-fold increase in grain volume. This confirms that the technique not only works, but produces no observable suppression of colony growth over time.
<p>OH excellent!! I even have a bottle of the powdered ascorbic acid!! didn't know or if I did know, I forgot, that it would knock down the chloramine!!</p>
<p>I was looking for a way to make my own actual kefir grains, without buying them from someone else?</p>
<p>I would mention that, if you happen to be on Facebook, there is a group that basically shares kefir grains back and forth. Usually you need to pay for the postage, or if you just happen to find someone in the same state or city, you can just make arrangements to meet up. I'd be willing to share once I feel like I have plenty. My girlfriend just bought some from a gal on this group and only paid $4 for postage (some care has to be made because they are usually wet/damp, shipped in a bag or a small container, and then packed carefully in a box, usually a plastic bag or something like that, to protect against leaks. The US Postal Service takes a rather dim view of packages that are &quot;leaking&quot; when they have NO idea what it is - and we wouldn't want the SWAT team or local bomb unit blowing up our poor little Kefirs!!</p>
<p>I hope that's okay? I can't remember if there is a policy against other websites?? its the facebook group that shares kefir grains etc.</p>
There isn't any way to replicate kefir grains. They have been passed down through the generations and cannot be re-created. Hope that helps!
<p>Hey there!! I already found your website a day or so ago, and saved various pages of it onto my Pinterest board. My girlfriend shared some of her water kefir grains with me, so I'm still trying to think of ideas to use the kefir for. I have long loved milk kefir, as I can tolerate it better than &quot;storeboughten processed homogenized pasteurized stuff&quot; known as &quot;milk&quot; which is a far cry from the raw milk from grass-fed pastured dairy cattle that I grew up with in my early childhood years. Will probably be doing more of that later, but we're in this now and my little kefirs seem to be growing fine. So I already flagged this as a &quot;favorite&quot; even though I didn't technically make it on the basis of this specific instructable. But... I had been researching off your website and looks like many of this is from your website (which is fine - no need to reinvent the wheel!!). </p><p>I'm not so much of a soda pop lady any more, and the &quot;fizzy&quot; is fun but I don't feel like messing with bottling it and refrigerating it to make the &quot;soda&quot; effect. I've been just straining it out into a cup, putting the grains in fresh new water and sugar/raisin, and then slamming the fermented water... Hope to learn more ways of using it. I was curious - since I just got several packages of dulse, kelp, and other seaplants, would the grains benefit from a piece of it in the water for mineralization (probably not the entire package)? Right now I've been using coconut water from the bottled stuff available now, and my hard water is icky tasting so I've been filtering it through Brita. When I was reading about the kefirs earlier and their need to have some minerals, I just put a schmidgeon of my Celtic grey sea salt. Probably not more than 2 or 3 grains of the individual salt crystals. I'm kinda skimpy with the sugar since I'd rather it be more mineral than sugary (certainly not that syrupy gag stuff sold in stores as &quot;soda pop&quot; - I'm a recovering DrPepper addict now, just water the past 20 years since I've pretty much cut it all out of my diet.). So anyway. I'll come back and see what other Kefir or Kombucha stuff is here on Instructables. I'm SOOO glad to see you posting the instructable here though!!</p>
Thanks for the message! I think a lot of people consume it the way you do, as the flavoring takes more time and planning and is more of a special occasion for most people :). I think for some people adding seaweed has benefits for the grains - just adding a little bit. Other times, it might not do much, but it will still be very healthy for you to consume of course. It usually depends on how mineral rich the water is to begin with. With the salt, you can add a very generous pinch without worrying (2-3 grains will probably not benefit the grains much). Hope that helps! Glad you're enjoying kefir! :)
Hi there. Should I wash my grain every time before making a new batch or it's not necessary?
No, it's not necessary at all. Usually people do not rinse the grains at all unless there seems to be a problem or there are other ingredients stuck in them. Hope that helps!
<p>Thanks for sharing this Water Kefir Recipe.... Have tried to make this at home. Am enjoying my first cup of Refreshing Calamansi Kefir drink ... hope to try making Water Kefir recipes using other Fruits for different delicious drinks for the kids specially at homes. </p>
Sounds delicious! water kefir is such an enjoyable beverage to flavor. :)<br>
<p>Thanks for this! :) Just a quick question, wouldn't honey kill the good bacteria, making the kefir 'just' a drink instead of a probiotic?</p>
Honey may kill some of the flora in the kefir but not most of it, because the drink still is viable and ferments after the addition of raw or pasteurized honey. Hope that helps!
<p>in making kefir milk I use whole milk and fermented for 2 days to get better results. here the parents we like the water of mineral water kefir fermented algae seed crystal japan mine. Indeed, the efficacy of water kefir has been felt by the parents we like to help lower the body's sugar, acid stomach, constipation. use of sugar just sprinkle not boiled with the addition of raisins will produce water kefir fresh flavors such as coconut or like the taste of cola. This is a way of taking care of my Japanese crystal algae. http://goo.gl/4dCN3Y</p><p>thank you for the opportunity in the article on this Japanese crystal algae.</p>
In the interest of, as you say, &quot;local, economical and responsible eating&quot;, I'd like to try and find Kefir grains here in Tulsa. We have a number of Indian groceries and a large Asian market. Am I likely to find them available in these kinds of places? It sounds like the process is very similar to how I make ginger ale at home. I'm excited to try making this new drink!
Fresh Kefir grains can be bought on eBay from reputable sellers who are not commercial companies and probably 'sharers'. Be sure they are selling fresh not dried. I am trying out my first batch and everything looks as should according to the long list of tips and recipes that came with the product. Good luck with yours.
Hi yoyology, I would check out kefir_making yahoo group. In their files section they have a database of users by location who are willing to share their grains (many are out-dated, but you can try posting and asking around on the forum, too!). I am sure you will find someone in Tulsa willing to share.
I am trying something similar that would be healthy for diabetic patients...<br><br>Without using sugar and without using kefir...<br><br>I boil in water some dried prunes. and a bunch of stevia leaves. Stevia leaves are a natural sugar substitute. But with an added feature: it seems to transform the sugar in the fruits or any other sugar into alcohol and because of that, to carbonate the drink in a week or so.<br><br>The drink I gues should be considered inside the same spectrum as this beatifully exposed by you.<br>I never knew that kefir could be used in such a fashion!<br><br>Thank you!<br>Alberto
Mexican tepache do not uses kefir (or tibicos, as we call them here). it is made usually by leaving pineapple (normally leftovers, like center and skin) in water with brown sugar (called piloncillo when comes in cone shaped chunks). <br> <br>Another comment is that the kefir water tastes like a very soft tepache, while made from very different sources.
where did you find your resealable drinking bottles?
You can find these by googling 'flip cap bottles' - Amazon and other major online retailors have many choices. You can sometimes find them locally too at specialty wine and beer shops, or sometimes even kitchen supply stores.

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Bio: We grow, research, photograph and offer nourishing, time-honored organic cultures such as Milk Kefir, Water Kefir, Kombucha, and Sourdough. We enjoy drinking (and eating!) the ... More »
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