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.
<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>I was looking for a way to make my own actual kefir grains, without buying them from someone else?</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>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>
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.
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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