water kefir

First & foremost, this informative guide is an ever growing collection of shared ideas and recipes that is offered absolutely free to all.

Your Kefir Grains are packed in a HDPE Food Grade 30ml (TWO TABLESPOON) zip type bag. We pack 1 tablespoon purchases in the same bag, filling them more then half of the bags space for a big tablespoon.

A basic understanding of how kefir grains, make water kefir.

Fermentation – is when the kefir grains eat sugars and convert them to yeasts, with 1 or 2 tablespoons of kefir grains it is unlikely that you will see carbonation or fizziness, you will need greater than a ¼ cup as kefir grains work collectively to perform this task and this happens only during the second “fermentation” in a tight sealed bottle. When they eat the sugar, they will always make probiotics

Optimal conditions for Kefir Grains: For them to perform, they need to be in an ambient temperature environment for at least 3 days that is 72-78 degrees, any less then that , then the kefir will go into a hibernation state, any higher then 85 the kefir are at risk of overheating.After shipping them, it is critical that they be placed in comfortable zone and fed immediately.

When you receive your grains, DO NOT inundate them (they are in a stressful state) with too many minerals or nutrients, a dark sugar has everything they need for now.

1 ) If you purchased active live kefir grains, make kefir directly with the grains upon opening the pouch remove the grains from the shipping pouch and make your first brew as soon as possible and they are acclimated to their warm environment.

Next you mix an amount of sugar with the amount of grains you purchased . For example:

1 tablespoon of Kefir (dissolve 1/2 tablespoon of dark sugar to a glass of water)2 Tablespoons of Kefir (dissolve 1 tablespoon of dark sugar to two glasses water)¼ Cup of Kefir (dissolve 3 tablespoons of dark sugar to a quart of water)1 Cup of Kefir (dissolve 3/4 cup of dark sugar to a gallon of water)

To use Brewing bag, Place up to 4 tablespoons of kefir grains inside the bags opening located on the longest side , invert the side flap over the bags opening (sort of like a hoodedjacket), prepare the desired sugar water mix and place in glass jar for the appropriate amount of time.

When the sugar has dissolved in the room temperature water , then it is time to add the kefir grains

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Our shipping packages are all 100% FDA approved, food grade non-latex materials to insure healthy viable grains. During their travel they will take on a yeasty smell which is quite normal in transit, this means the kefir grains are performing optimally and have produced an abundance of “good” yeasts & bacteria. When they arrive, immediately start your first kefir water brew

Please use only NON-chlorinated and NON-fluoride water, This most likely means NO Tap water, unless you have a charcoal filter on your tap to remove chlorine, lead, arsenic ect.. . Bottled spring water is a good choice. If you have a multi filter home water system, this will remove nearly all essential good minerals that would normally promote kefir probiotics.

If you have purchased a small sample tablespoon of kefir grains, then place them in a 8 ounce glass with mineral water that has dissolved 1/2 tablespoon of dark sugar, let stand for 24 to 36 hours in a warm area to adjust. (may need to take longer on the first try so that the grains can acclimate to their environment)

If the water is the same room temperature *(not too hot) then you can add the kefir grains. Place jar in a warm (between 72 and 78 degrees) non direct sunlit area.

At this point you can let them produce pro-biotics for the next 24, 36 or 48 hours, give the mix a taste (at any stage 24, 36 hours) to see if you like them to ferment longer (a longer fermentation time greater then 48 hours is preferred for most sugar/sucrose intolerant people). You will know when it is too long, as they will start to produce an over abundance of yeast and begin to smell like bread dough, it is still very good to drink and this “good yeast” is also quite beneficial to your colon’s flora. (only after the grains have been removed you may flavor the kefir water, see recipes below) Only dried non citrus fruits (with the exception of organic lemons) may be added to the water with the grains, if preferred.2) If you have purchased our commercially dehydrated water kefir grains, then please, DO NOT RINSE THEM, there are a lot of small kefir grain particles that will pass through any strainer.

Rather, let them soak in 1 quart of room temperature water with 4 tablespoons of dissolved brown sugar. After 6 hours or so they will begin to re-hydrated. Now you can begin your first batch of water kefir.

Remove the grains from the pre hydrated solution and make a recipe for 1 quart or gallon depending on your purchase. Let the first brew go for 3 to 4 days (until the brown sugar solution turns a lighter cloudy stage). The first batch usually takes the longest. Now you madeyour first brew with our commercially dehydrated kefir grains. Your next brew should be a day or two less.


These grains are ideal with people who don’t have the time to deal with rapid growth. They will remain this size/volume for a couple of weeks before they grow large and take over your home, but they will constantly produce probiotics from the very first day.

Our commercially dried water kefir grains are a slower process to get started but don’t need immediate attention as with live active water kefir grains. Slow dried grains may take up a couple of weeks before you see any substantial kefir grain growth. Because these grains have nearly 100% all water removed. They will last indefinitely in a driedstate. * Always make sure you use room temperature or cooler non chlorine water, NEVER ~HOT~ ,and you will always have these kefir grains for life

PLEASE NOTE: WE ONLY PROVIDE KEFIR GRAINS THAT ARE DAILY PRODUCED FROM OUR WORKING GRAINS THEY ARE AN EXPONENTIAL HARVESTED SOURCE. IF YOU HAVE AN ISSUE GETTING STARTED PLEASE CONTACT US.

What is water kefir?

Water kefir is a fermented beverage teeming with beneficial probiotic bacteria. It is quick and simple to prepare, and once it is brewed, absolutely delicious. Even small children can enjoy it. It has a slightly sweet through to crisp, earthy, yeasty flavor, depending on how it was prepared. Sometimes when there are more yeasts in the brew it contains a tiny amount of alcohol and is slightly fizzy if bottled. Water kefir is a magnificent source of beneficial bacteria; it also contains a variety of enzymes and organic acids, and a range of B vitamins, vitamin K and folic acid (2).

Kefir means "feel good" in Turkish. Water kefir is also known as tibicos, tibi, sugar kefir, Japanese water crystals, bebees, Australian bees, African bees, CaliforniaBees, ale nuts, balm of Gilead or beer seeds.

These water kefir grains are a true descendant of water kefir grains that originated over thousands of years ago. Unlike other water cultures claiming to be “organic kefir” because they are fed brown sugar, these nature mineral fed cultures have the fastest successive pro-biotic rate for live microbes sourced from the purest paradisaical mineral environment.


Pro-biotic cultured water will contain over 5 trillion harmonizing yeasts and “good bacteria” (below is a list of some of the known “good bacteria” & good yeasts)

Lactobacilli

Lactobacillus galactoseLb. brevisLb. casei subsp. caseiLb. paracasei subsp. paracaseiLb. casei subsp. RamosLb. casei subsp. tolerantLb. coraciiform subsp. torquensLb. fructoseLb. hilaritiesLb. homophobiaLb. plantarumLb. pseudo plantarumLb. admonishes

Streptococci/lactococci

Streptococcus cremerisStr. faecalisStr. lactisLeuconostoc mesenteroidesPediococcus damnosus

Yeasts

Saccharomyces cerevisiaeSacc. florentinusSacc. pretoriensisCandida valida (NOT the bad Candida abicans)C. lambicaKloeckera apiculataHansenula yalbensis

First and foremost , this cultured water will have a more stronger initial fermentation flavor because of the 600% greater ability to produce higher quality strains of lactic acid containing massive amounts of pro-biotics, and can be flavored to your preference after the second fermentation (if you choose). On a side note: These kefir cells have NEVER been freeze dried in any capacity and have always remained live and active. (dried kefir will take up to 3 months to recover from hibernation and many will then die off)

Water kefir is made with kefir grains (small, translucent, gelatinous structures comprised of assorted bacteria and yeasts), water, and sugars. Kefir or tibicos cultures are found around the world, with no two cultures being exactly the same. Water kefir grains are translucent white and break easily when squeezed between the fingers. They more closely resemble irregular crystals. You can eat the kefir grains, they don't have much flavor but are a powerhouse pro-biotic


source.

If you don't want to consume dairy products then water kefir is an excellent non-dairy pro-biotic source. Other non-dairy pro-biotics include kombucha, sauerkraut and rejuvelac.

Do NOT dismiss water kefir because it contains sugars, and may be high in sugar. It contains and promotes bacteria that eat sugars, and therefore need to live in a sugar medium. Water kefir heals candida, and is suitable for diabetics in small quantities provided they monitor their blood sugar level. The numerous benefits of water kefir are too significant to ignore.

The kefir grains are a culture of bacteria and yeasts held in a polysaccharide matrix created by some of the bacteria. The microbes in kefir grains act in symbiosis to maintain a stable culture. They can do this in many different sugaryliquids, feeding off the sugar to produce lactic acid, acetic acid, alcohol (ethanol), and carbon dioxide gas which carbonates the drink. When properly cared for and regularly cultured, they produce a wonderful pro-biotic rich beverage that continues to grow and reproduce indefinitely.

Water kefir is completely different to kombucha, with different bacteria and yeasts, different nutrients, different therapeutic benefits and a totally different flavor. You can't compare or replace the one with the other.

You can brew water kefir with a variety of fruits, coconut water, and various kinds of sugars, all of which come together to produce complex and beautiful flavors. After you have brewed your water kefir / tibicos, it is easy to add other flavors too.

Benefits of drinking water kefir and using it on your skin

Drinking Water Kefir can help you to achieve your optimal health, strengthen your immune system, and help to prevent diseases of all kinds. Most importantly, it restores good digestion - the key to health and longevity. When your body is out of balance, unfriendly opportunistic bacteria and yeasts can take over - producing irritable and bad digestion, food allergies, headaches, flu, skin rashes, and other more serious disorders. Water kefir is something you


and your family can drink and use on your skin every day.

• Inhibits the growth of unfriendly bacteria and yeasts, and helps beneficial pro-biotic microorganisms to colonize and thrive in your digestive tract, and throughout the rest of the body (skin, eyes, bladder, vagina, nose, throat, etc).

• Contributes to a healthy immune system. • Reduces inflammation. • Helps with the digestion of food and micro nutrients. The KEY for health

and longevity is good digestion, and a balance of good bacteria are the essential starting point.

• Heals, or reduces the symptoms of irritable bowel syndrome IBS) including bloating, indigestion, flatulence, diarrhea/constipation, nausea, low energy, muscle aches and pains.

• Heals intestinal dysbiosis and SIBO (small intestine bacterial overgrowth). • Increased energy and overall feeling of good health. • Can stop unhealthy food cravings, especially for sugars and sweet foods.

• Skin complexion and overall condition improves. Brown liver spots / age spots can fade, as can skin tags, moles, warts etc. It can ease or cure many skin conditions, such as psoriasis, eczema and acne.

• Hair and nails look healthier, and are strengthened and improved. • Liver cleansing, as in traditional Chinese medicine, thus easing aches and

joint pains, and benefiting the eyes. • Glandular ( endocrine) system (adrenals, thyroid, pituitary, ovaries)

benefits. Women have healthier periods, some women have periods start again after early menopause.

• A tranquillizing effect on the nervous system has helped many who suffer from sleep disorders and insomnia, depression, ADHD and autism.

Recipe - how to make water kefir

Basically you start water kefir grains in a sugary water and let them ferment for 24 to 72 hours at room temperature. The final result will depend on the temperature, the particular sugars that you use, your kefir grain culture, the mineral content of the water, and the lack of pollutants in the water, and the sugars and fruits you may use.


Here is a typical recipe to make 1 litre / 1 quart of water kefir. You will need a 2 litre / 2 quart jar with loose lid or thin material cover, so there is air above your brew. You also need a sieve.

PREPARATION

Dissolve ¼ cup of dark sugar sugar in 1 cup of warm water for each glass jar (it will take a few minutes as this natural sugar does not dissipate as fast as granulated sugar), heat if necessary then let cool down to room temperature

It is possible to use other sugars, but then external nutrients would be necessary for the culture to remain viable, healthy and procreate. Turbinado organic sugar is cut directly from the sugar cane and spun in a turbine (hence the name TURBINADO) coating the sugar crystals with the natural cold pressed molasses containing all necessary nutrients. This sugar is NEVER heated or processed eliminating natural nutrients and vitamins.

As I said you can use white granulated sugar, if you add ½ tsp of molasses and a pinch of baking soda for each quart.

When the sugar/water isdissolved add to the quartmason jar. Top off the jar withpreferably spring or mineralwater to the 24-26 ounce lineon the jar. Add the ¼ cup ofkefir grains in each quart. Ifyou want, you can also addabout 10 raisins or a driedapricot or something elsesweet. Place a coffee filter onthe mouth of the jar andscrew the open lid ring over

the mouth (as in the picture) don’t use the center lid insert AS THEY PRODUCECO2 and will pressurize the jars, this is to vent the jar while keeping out dust and


things that are attracted to sugar.

DO NOT USE ANY METAL AT ANY STAGE (SPOONS OR STRAINERS) UNLESS THEY ARE A TRUE STAINLESS STEEL, WOOD,TEFLON OR PLASTIC UTENSILS ARE RECOMMENDED

Let the kefir jars sit in a warm area for 24 to 48 hours (I find that 31 to 36 hoursworks best), sometimes longer then 48 hours is necessary for sugar intolerantusers (this stage is called the first fermentation), you can always stir and taste itintermittently they seem to produce better when stirred.

After the preferred time, strain with a micro filter and add any extract flavoring,juice concentrate,(only after the kefir has been removed) dried fruit (is ok tomix with kefir) or any other natural ideas you may have, you can drink it now orlet it sit up to another 24 hours for a more natural flavor, (this is called thesecond fermentation). During this stage the kefir will eat the remaining sugarsand may begin to exponentially acquire a natural carbonation and becomeslightly fizzy like soda water. Though at this stage you won’t see kefir grains inthe liquid, they will continue to produce and ferment more probiotics naturally.(the longer refrigerated they will acquire a stronger taste)

You can repeat the entire process anytime after the 1st fermentation in otherglass jars. Kefir Pro-biotics perform at their peak between 72 and 78 degrees,but they will produce more rapidly up to 82 degrees, The fermentation processwill also produce .02% alcohol (no more then bread yeast)

NEVER SUBJECT THEM TO DIRECT VERY WARM OR HOT WATER DO NOT USE TAP WATER THAT CONTAINS CHLORINE, RINSE THEM AFTER EVERY 3RD USE, THEY NEVER STOP EATING AND PRODUCING PROBIOTICS. THEY WILL LAST A LIFETIME WHEN CARED FOR PROPPERLY AND CONTINUE TO PRODUCE EXCEPTIONAL PRIOBOTICS. AT EVERY BREWING THE KEFIR IN TIME WILL GROW, SLIGHTLY IN VOLUME EACH WEEK.

IT IS NEAR IMPOSSIBLE TO DESTROY KEFIR WITH SUGAR WATER, IF THEY ARENT GROWING FAST ENOUGH THERE METABOLISM IS IN A HYBERNATION STAGE, BUT THEY WILL ALWAYS CONTINUE TO PRODUCE PRIOBITCSREGARDLESS OF THE STATE THEIR IN, AND WILL GROW WHEN NEEDED.

INGREDIENTS

• 4 cups / 1 litre / 1 quart of water (see below for details on which types of


water). • 1/4 cup / 60 grams / 2 oz of white/raw/brown sugar, sucanat, rapadura,

agave nectar, jagari, palm sugar or maple syrup.Alternatively, you can replace the sugarwater solution with coconut water(the juice from a fresh coconut).Do NOT use honey unless your kefir grains have been adapted to honey - honey is an anti-microbial that will kill unadapted water kefir.

• 1/4 cup of kefir grains. • 1 teaspoons blackstrap organic molasses. • 1/2 small/medium organic lemon, cut into two pieces, do not squeeze

(optional). If you do not use a lemon, add a couple of tablespoons of yourprevious brew. This is good for acidity.

• Optional - try adding one or two of these:

• Two dried organic apricots. • 1 dried organic fig, halved. • A small handful of raisins. • 1 dried organic prune. • 1/4 cup apple juice. • banana - about 2cm / 1" cut into three slices.

Method

Dissolve the sugar in the water. If you heat it let it cool completely to room temperature. If it is hot you will kill the kefir grains. Put it in the jar, add the other ingredients and stir. There should be plenty of air space at the top of the jar.

Cover the jar with a piece of loose cloth, so it can breathe. Set the jar aside to ferment at room temperature in a cool place out of the sun.

Sometimes a few kefir grains will float, but mostly they stay on the bottom of thejar. It is not necessary to stir the kefir while it is fermenting, though gentle stirring or swishing the jar may help the fermentation.

When your brew is ready to bottle, pick out the pieces of fruit and discard them, then strain out the tibicos grains to make the next batch. The grains should have grown - ranging from almost no growth to doubling, depending onthe conditions.


Temperature

The perfect temperature for water kefir is 22C / 71F. However, it will thrive in a range of 18-28C / 65-82F. At higher temperatures some of the microorganisms will still thrive, but others will die off and the symbiotic integrity of the culture may be lost. At lower temperatures your brew will be OK but will slow down. If you do not need kefir for a while you can keep it in the refrigerator as long as it is above 4C / 39F. Freezing water kefir grains will usually destroy them.

When is the kefir ready to bottle?

Your brew should take between 1 - 3 days, depending on the temperature, the amount and health of the grains you use, the ingredients, and the water quality. New starter grains will take longer, and may need a few generations to regain their full vigor.

Taste it. It is no longer flat, sweet water. It should be dry, slightly sour, with an acidic or tart bite along with just a little sweetness. It is important that it is not sweet. Leave it long enough that virtually all of the sugar is gone. There may be a few tiny bubbles effervescing when you move the jar. Depending on the ingredients you used, it may taste a little like a dry red wine, complex fruity, or have its own delicious unique flavor.

I like to leave my water kefir to brew for 4-5 days, especially in winter when it takes longer.

When you bottle the kefir, it continues to ferment, but more slowly, especially if it is in the refrigerator. After a few days there may be more carbonation (bubbles) and it will continue to become more tart and acidic (and very healthy). It is quite drinkable at any point so there is nothing to worry about. Once you get into the swing of things you will brew it the way you like it.

If you forget to bottle your kefir when it is ready, a few extra days will do no harm. After a long break you may still be able to continue to use the culture. Smell it, and make sure there is no mould. It may take a couple of brews to re-establish the full symbiotic balance of the bacteria and yeasts.


Storage

After your brew is ready, you can store it in a glass bottle at room temperature. If the lid is on tightly, it will develop a fizz or sparkle after a day or two, depending on the temperature, the level of residual sugar in your brew, and the particular yeasts that are in your culture. Warning: after a couple of days, considerable pressure may build up under some circumstances, and there is a danger of the bottle exploding. With your first few brews, I suggest that you gently release the cap to see how much pressure there is. After a few different brews, you get a feel for how long you can leave it.

If you put it straight into the refrigerator after bottling, you will get a still, rather than fizzy drink. If the lid is on tight, it may build up a little pressure, but it will takemuch longer.

You can store water kefir for years, the same as you can store wine. Its flavor and complexity changes, and it remains a delicious drink.


WATER KEFIR TROUBLESHOOTING TIPS

Why does my kefir grains have a smell when I received them ?

Your kefir grains were shipped in a high nutrient sugar mineral solution that feeds them duringtransit, after they have consumed all their nutrients a multitude of yeast begins to grow, this isa good indication they are alive and thriving.

How can I tell if my kefir grains are working ?

A sure fire test is to prepare two jars of sugar solution, add the kefir grains to one jar, ina day or two the kefir jar will become lighter in color then the one without the kefir. This is an indication that the kefir is making probiotics. The optimal temperature for making water kefir is 73 to 78 degrees.

Some of my grains are floating, Are they dead ?

No, when the kefir grains eat the sugar, they release probiotics in the form of air pockets, the trapped air pockets makes some of them rise to the surface, when they release the air bubble they will sink again to the bottom ?

Why aren't my grains growing ?

Kefir grains are a perfect evolutionary machine, all they do is eat, generate probioticsand make baby kefir. But sometimes their metabolism is slowed when they consume too much sugar and nutrients. Keep the nutrients simple and they will grow at a steady rate.

My grains are growing too much and too fast ?

Yes, they will do that when they get settled in. The best option you have, is to eat them, YES EAT THEM ! Use them in a smoothie, salad topping or just pop them in your mouth, they are a POWERHOUSE source of mega probiotics anywhere on earth. And Oh yes, Your pets can eat them too.

Why isn't my kefir water fizzy ?

Carbonation is created by sugars and yeast, and to feed the yeast created by the kefir grains you need a sugar that is rich in molasses, the higher the molasses content the easier it will be to get the fizzy results, also capping your water kefir after the


second fermentation will give you the carbonation you want.

Q. I'm not sure my kefir grains are working properly. What should I do?

A. Always test aroma and flavor to make sure the kefir grains are working properly. The finished kefir should smell pleasant and maybe a bit sour, and it will be less sweet than the sugar water or juice you started with. The liquid will generally lighten in color and turn cloudy during the fermentation period, as well.

Q. I've made a few batches of kefir and it tastes okay but it smells yeasty or funny. Is that normal?

A. Maybe. It is normal that the kefir smell a bit yeasty at first. In the beginning, the yeasty smell is a sign that the yeast and bacteria in the kefir grains are still getting into balance. Normally the yeasty aroma will lessen significantly within a few batches.

If the yeasty or unpleasant aroma continues, the kefir may be over-culturing, which can cause an imbalance. Make sure to reduce the culturing time in warmer temperatures, to keep the grains well-fed and in balance.

It can help to add ⅛ of a washed organic lemon to 2-3 batches, to increase acidity and reduce yeast.

Q. I've been working with my kefir grains for a few weeks and they still aren't bubbling. What can I do?

A. It is normal that water kefir not be very bubbly when using a refined sugar. .Try a darker sugar or add mineral supplementation To get a carbonated finished kefir, bottling the finished kefir in a tightly-sealed bottle is usually necessary.

Q. My water kefir grains aren't multiplying. What can I do?

A. Water kefir grains are known to multiply, but at times they are reluctant to do so. Even if they do not multiply, with proper care, kefir grains can be used indefinitely to brew water kefir. Learn more about Encouraging Water Kefir Grains to Multiply.

I just got my Kefir and it's been two days and their just sitting there

Their probably watching you, watch them. Before kefir grains get busy the must be acclimated to their environment, just like you when you come home from a trip you just want to put you feet up and just lay back for a while. Kefir is no different. They may decide to start off slow or they just might get right to work, and after they start to make kefir water, they will never slow down again.


My grains are mushy ?

Soft disintegrating grains indicate that there is something wrong with the water quality, temperature or contaminated container/utensils used . Give them a cool rinse with non chlorinated water and set them in the refrigerator for 36 to 48 hours in some sugar water, they will revive.

Why is there a silt at the bottom of the jar ?

Kefir grains are encased in a polymer shell, this shell is created from the numerous batches of water kefir from times before, Like a snake who sheds its skin the polymer shell and micro kefir particles are shed away. As long as the grains are frim, you can rinse your grains in cool non chlorinated water after every 4 or 5 batches

My kefir water has white patches floating on top

Yeasts and bacteria go hand in hand, the white patches that form and float atop of your kefir water is a micro fermentation (aka “starter culture”) that is consisted of yeast, the kefir needs this so that they will grow and produce more probiotics. Always give them a stir with a wooden utensil or a chopstick so that all the grains can benefit from the yeast.

Does Size Matter ?

Most of us heard this expression before, but I bet you weren't thinking about kefir grains when you heard it. But the fact of the matter is that when referring to kefir grains, all kefir is created equal, with smaller kefir grains you get more, and with larger grains they are mature enough to split and divide which will also create more.

Glass jars and wooden utensils are the BEST tools for making water kefir, but if you find it necessary to use plastic and metal , then remember to use only HDPE (check the stamp on the container) plastic food grade ONLY containers, and stainless steel utensils (HIGH grade stainless steel is just as good as wooden utensils)

Possible problems

Insufficient acidity.The kefir culture should be acidic, with a pH of 3.0 to 5.0. Adding a piece of fresh organic lemon or a little of your previous brew to your new brew will make it more acidic. If the kefir is not slightly acidic, there is a danger that molds and


other undesirable microorganisms can take hold.

Skin or scum on the surface.A white or cream-colored skin on the surface is common, and is usually a harmless yeast. Simply spoon it off and discard before you bottle your brew. It should not affect the taste, smell or health properties of the tibicos.A translucent skin is caused by an imbalance in the bacteria/yeasts. I have seen a translucent skin after my water kefir had been in the refrigerator for a few weeks - after a couple of brews, things were back in balance.

A black, blue or dark brown colored skin on the surface is a probably a mold. Inthis case discard the brew, wash everything carefully, throw away your grains, and start again.

The basic test is how does your brew smell? It should smell yeasty, earthy, fruity, vinegar and pleasant, but not foul.

Water.The best water to use is mineral-rich water, hard water, or spring water.The chlorine in tap water can kill the microorganisms in the kefir, so leave it in an open container for half a day for the chlorine to evaporate off. Tap water often contains other nasty ingredients that inhibit kefir fermentation, such as chloramine and fluorides. But normally tap water works well.

Filtered water is also OK. Remember that reverse osmosis (RO) filtered water and distilled water contain no minerals, so add some mineral drops to such water, use a tiny pin-head sized pinch of Celtic sea salt, or use mineral-rich blackstrap molasses in your recipe.

Rinse your utensils well - do not leave any soap or detergents on them, as they will harm the kefir.

Fresh fruit should be organic if possible. Otherwise wash it carefully to remove herbicide and pesticide residues.


Dried fruit must be preservative-free, otherwise it will inhibit or kill the bacteria. Many dried fruits use preservatives, so try to buy organic.

Fast brew in less than a day.If your brew is ready in less 24 hours and is very fizzy, you probably have an excess of yeast in it. Before you make the next batch, rinse the grains in fresh water and clean your brewing jar. Check the recipe to confirm that you are not using too much sugar, or try using a little less sugar than previously. A fast, fizzy, yeasty brew will have more alcohol in it, and will not have as much of the healthy complex acids and probiotic bacteria.

Metals.Kefir can react with metals such as aluminum and iron, so don't brew it in a pot made from those metals. Ideally use a glass or ceramic jar to brew your kefir. Stainless steel and plastic utensils are OK.

What is the best size for water kefir grains?

Water kefir grains can vary in size from 1mm / 0.04" (the size of a grain of sand) to 5cm / 2" (the size of a small chicken egg). A batch of kefir will have a variety of sizes, but with most tending towards the same size.

The smaller the grains, the greater the surface area they have, and the faster they work. Smaller grains tend to be more consistent and produce a better flavor drink. Do Not mash or breaking up the grains as it does not seem to improve them. Just let them grow to their own natural size.

The size of the grains depends on:

• Temperature. Warmer temperatures produce smaller grains, cooler temperatures make larger grains.

• Season. They really seem to know what the season is, regardless of the temperature inside the room. In summer, they produce smaller, faster-


growing grains. • Brewing time. The longer your usual brew time before a fresh batch of

liquid is used to start the next brew, the smaller the grains. • The recipe. Some recipes, with different sugars and fruits, produce smaller

or larger grains. • Stress. If the grains are stressed, they will be smaller.

Water kefir and fructose

Sucrose (table sugar) consists of a glucose and a fructose molecule linked together. The bacteria and yeasts in water kefir prefer to feed on glucose rather than fructose. (1) They convert the glucose into glucuronic acid and a variety of other acids, all with anti-bacterial and other beneficial properties. They convert fructose into acetic acid (vinegar) and other organic acids.

Because of this preference for glucose, most of the glucose is quickly consumed. The sugar that remains in your water kefir is mostly fructose. The longer you leave your water kefir to brew, the more it also uses up this remaining fructose.

Unlike most other sugars, fructose can only be metabolised in your body through your liver. You should limit the amount of fructose that you consume, especially if your liver is not as healthy as it could be. This means avoiding fruit juice, large quantities of sweet fruit, and of course most processed and restaurant foods which all have large quantities of sugar / HFCS added.

Water kefir is a source of fructose, especially sweet brews that have been made in only a day or two. Small quantities of well-fermented water kefir are of course highly beneficial, but it seems to me that it is not a good idea to drink more than a glass per day of water kefir, especially sweet short-fermented brews.

This suggests that you can substitute glucose powder for sucrose in the water kefir recipe. I made a brew in which a quarter of the sugar was substituted with glucose, and it seemed to work OK. It seems that nobody has yet tested this


http://www.growyouthful.com/recipes/kefir.php#milk-kefir-references

important question. If anyone has further information or laboratory results, I would be most grateful if you would contact me.

Bacteria and yeasts in water kefir

A variety of bacteria and yeasts exist in the kefir grains and liquid (1,2). Bacteriaare not like other living organisms that breed true according to a genetic program that is transmitted only vertically from parent to offspring. Instead, bacteria morph from one species to another, partly by means of horizontal transfer of genes by various weird and wonderful biological mechanisms (other than sex, which by definition cannot occur in bacteria). Thus, the species-designations in bacteriology are matters of convenience and are misleading inasmuch as they imply some sort of genetic integrity which may or may not bethere. It seems perfectly possible for one species of Lactobacillus to morph into another in response to environmental conditions, and indeed I would assume it is also possible for Lactobacillus to morph into other bacilli. With bacteria it is more or less the case that whatever the environment dictates will spontaneously appear. So microbial species lists, while interesting, are not definitive.

Bacteria:

Acetobacter.a. fabarum.a. orientalis.

Bacillus.b. subtilis.b. graveolus.

Lactobacillus.l. acidophilus.l. alactosus.l. brevis has been identified as the species responsible for the production of the polysaccharide (dextran) that forms the grains.l. bulgaricus.l. casei. Produces lots of lactic acid; colonises well in the gastric tract; creates afavorable medium in which other beneficial bacteria can grow; inhibits


putrefaction and harmful bacteria; increases immune function; helps protect against bacterial infections.l. casei ss. (subspecies) casei.L. casei ss. pseudoplantarum.l. casei ss. rhamnosus.l. casei ss. tolerans.l. coryneformis ss. torquens.l. fructosus.l. hilgardii.l. homohiochi.l. hordei.l. nagelii.l. plantarum. Produces lactic acid; fights listeria monocytogenes; makes plantaricin; inhibits a large number of Gram-positive bacteria - the type of bacteria that cause spoilage.l. plantarum.l. pseudoplantarum.l. reuterietc.l. yamanashiensis.

Leuconostoc.l. mesenteroides.l. citreum.

Pediococcus damnosus.

Streptococcus.s. agalactiae.s. bovis.s. cremoris. Has similar properties to s. lactis.s. diacetylactis. Produces carbon dioxide in the kefir; makes diacetyl, which gives kefir its characteristic odor; other properties similar to s. lactis.s. faecalis.s. lactis. Produces lactic acid, aids digestion, inhibits harmful microorganisms, produces bacteriolysins.s. mutans.s. pneumonia.


s. pyogenes.s. salivarius.s. sanguinis.s. suis.s. viridans.

Yeasts:

Candida.

c. lambica.c. lamica.c. gueretana.c. valida.

Hansenula valbyensis.

Kloeckera apiculata.

Lachancea fermentati.

Saccharomyces.s. bayanus.s. boulardii.s. cerevisiae.s. florentinus.s. pretoriensis.s. uvarum.

Torulopsis insconspicna.

Zygotorulaspora florentina.


Recipe - how to make water kefir (METHOD 1)

Basically you put water kefir grains in a sugary water and let them ferment for 24 to 72 hours at room temperature. The final result will depend on the temperature, the particular sugars that you use, your kefir grain culture, the mineral content of the water, and the lack of pollutants in the water, and the sugars and fruits you may use.

Here is a typical recipe to make 1 litre / 1 quart of water kefir. You will need a 2 litre / 2 quart jar with loose lid or thin material cover, so there is air above your brew. You also need a sieve.

INGREDIENTS

• 4 cups / 1 litre / 1 quart of water (see below for details on which types of water).

• 1/4 cup / 60 grams / 2 oz of white/raw/brown sugar, sucanat, rapadura, agave nectar, jagari, palm sugar or organic maple syrup.Alternatively, you can replace the sugarwater solution with coconut water(the juice from a fresh coconut).Do NOT use honey unless your kefir grains have been adapted to honey - honey is an anti-microbial that will kill unadapted water kefir.

• 1/4 cup of kefir grains. • OPTIONAL 1 or 2 teaspoons blackstrap molasses. • 1/2 small/medium lemon, cut into two pieces, do not squeeze (optional).

If you do not use a lemon, add a couple of tablespoons of your previous brew. This is good for acidity.

Optional - try adding one or two of these:

• Two dried organic apricots. • 1 dried organic fig, halved. • A small handful of raisins. • 1 dried organic prune. • 1/4 cup apple juice. • banana - about 2cm / 1" cut into three slices.


Method

Dissolve the sugar in the water. If you heat it let it cool completely to room temperature. If it is hot you will kill the kefir grains. Put it in the jar, add the other ingredients and stir. There should be plenty of air space at the top of the jar.

Cover the jar with a piece of loose cloth, so it can breathe. Set the jar aside to ferment at room temperature in a cool place out of the sun.

Sometimes a few kefir grains will float, but mostly they stay on the bottom of thejar. It is not necessary to stir the kefir while it is fermenting, though gentle stirring or swishing the jar may help the fermentation.

When your brew is ready to bottle, pick out the pieces of fruit and discard them, then strain out the tibicos grains to make the next batch. The grains should have grown - ranging from almost no growth to doubling, depending onthe conditions.

Temperature

The perfect temperature for water kefir is 22C / 71F. However, it will thrive in a range of 18-28C / 65-82F. At higher temperatures some of the microorganisms will still thrive, but others will die off and the symbiotic integrity of the culture may be lost. At lower temperatures your brew will be OK but will slow down. If you do not need kefir for a while you can keep it in the refrigerator as long as it is above 4C / 39F. Freezing water kefir grains will usually destroy them.

When is the kefir ready to bottle?

Your brew should take between 1 - 3 days, depending on the temperature, the amount and health of the grains you use, the ingredients, and the water quality. New starter grains will take longer, and may need a few generations to regain their full vigor.

Taste it. It is no longer flat, sweet water. It should be dry, slightly sour, with an acidic or tart bite along with just a little sweetness. It is important that it is not sweet. Leave it long enough that virtually all of the sugar is gone. There may be a few tiny bubbles effervescing when you move the jar. Depending on the ingredients you used, it may taste a little like a dry red wine, complex fruity, or have its own delicious unique flavor.


I like to leave my water kefir to brew for 4-5 days, especially in winter when it takes longer.

When you bottle the kefir, it continues to ferment, but more slowly, especially if it is in the refrigerator. After a few days there may be more carbonation (bubbles) and it will continue to become more tart and acidic (and very healthy). It is quite drinkable at any point so there is nothing to worry about. Once you get into the swing of things you will brew it the way you like it.

If you forget to bottle your kefir when it is ready, a few extra days will do no harm. After a long break you may still be able to continue to use the culture. Smell it, and make sure there is no mould. It may take a couple of brews to re-establish the full symbiotic balance of the bacteria and yeasts.

Storage

After your brew is ready, you can store it in a glass bottle at room temperature. If the lid is on tightly, it will develop a fizz or sparkle after a day or two, depending on the temperature, the level of residual sugar in your brew, and the particular yeasts that are in your culture. Warning: after a couple of days, considerable pressure may build up under some circumstances, and there is a danger of the bottle exploding. With your first few brews, I suggest that you gently release the cap to see how much pressure there is. After a few different brews, you get a feel for how long you can leave it.

If you put it straight into the refrigerator after bottling, you will get a still, rather than fizzy drink. If the lid is on tight, it may build up a little pressure, but it will takemuch longer.

You can store water kefir for years, the same as you can store wine. Its flavor and complexity changes, and it remains a delicious drink.

If you need assistance after you have read the troubleshooting section , pleasefeel free to contact us, please send us the Amazon or Ebay order number so that we know what kind of kefir grains you have. If you dont send this info we cannot answer you quickly it will delay the emails as we will request this info


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Water Kefir Recipes

1. In a quart jar , add ¼ cup light or dark sugar of your preference2. Add 1c warm water3. Stir until dissolved4. Add cool water to the jar, filling it within 1 inch from the top5. Add kefir grains6. At this point, you can add dried fruit if you like

Cover with a coffee filter or some other loose fitting cloth & let stand for 24-48hours. Drain fruit and grains and drink or proceed to the second fermentation.The second fermentation takes place without kefir grains – but there’s plenty ofprobiotic goodness from the first fermentation kefir to feed on the sugars in thefruits and juices you add to the second fermentation. In the secondfermentation, you would let the kefir sit in a closed container for an additional24 hours before drinking.

Apple Kefir Soda

1 quart prepared water kefir (filtered after the first fermentation)4-6 pieces of dried apples

In a jar that has a tight lid, pour your water kefir and add the apples. Screw onthe jar lid tight and leave on a kitchen counter for 24 hours, then – drink (orplace in your refrigerator if you like to stop further fermentation.)

Fruit: Fresh or dried fruit can be added either during the fermentation process orafter the grains have been removed. Or simply add in anything in a blenderwith kefir water and some ice for a refreshing slushy!

Fruit Juice: Fruit juice should only be added once the grains have beenremoved (It can cause them to cease growing, disintegrate and also dye themthe color of the juice.) Approximately ¼ cup of juice per 1 quart of kefir water isa good amount to start with. Adjust to taste. Lemon juice added at the end of


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a basic sugar water kefir with white sugar makes a fantastic lemonade. Orangejuice makes a great tangy orange soda. Grape juice is yet another favoriteoften referred to as Kefir d’uva.Flavored extracts: The most commonly used flavor extract is vanilla whichmakes a smooth cream soda when added (1/2 tbs pure vanilla extract to 1quart finished water kefir) . Be sure to remove the grains before adding a flavorextract. Whole vanilla beans or cinnamon sticks can be used as well.

Orange Vanilla SodaAfter 24 hours of fermentation, strain the kefir take the liquid and, add a coupleorange slices (outer rind peeled if non-organic), let sit for another 24 hours onthe counter, or 24-48 in the refrigerator. Tighten the lid for more fizz!

Blueberry CoconutAfter 24 hours of fermentation, strain the kefir, take the liquid and add ¼ cup ofcoconut water per quart. Put in a big handful of blueberries, let stand foranother 24 hours on the countertop or 24-48 hours in the refrigerator.

Cranberry AppleAfter 24 hours of fermentation, strain the kefir, take the liquid and add ¼ cupcranberry juice per quart, throw in a couple of slices of apple, let sit another 24hours on the counter or 24-48 in the refrigerator.

GrapeAfter 24 hours of fermentation, strain the kefir, take the liquid and add ¼ cup ofgrape juice per quart, add a couple of grapes if desired as well. Let sit on thecounter for 24 hours or 24-48 in the refrigerator, tighten the lid for more fizz!

Creamy Ginger SpiceAfter 24 hours of fermentation with just ginger and sugar, strain the kefir take theliquid and add ½ tbs vanilla extract and 1 cinnamon stick per quart. Let sit foranother 24 hours on the counter, or 24-48 in the refrigerator, Tighten the lid formore fizz! Serve cold with whip cream on to, or add some scoops of caramelvanilla ice cream for a delicious float!


Lime PineappleAfter 24 hours of fermentation with a slice of lime (instead of lemon) , strain thekefir, take the liquid and add a ½ cup of pineapple chunks per quart, squeezein the lime juice and discard the lime slice, let sit for another 24 hours on thecounter or 24-48 in the refrigerator.

Raspberry MangoAfter 24 hours of fermentation, strain the kefir, take the liquid and add ¼ cup ofmango (or similar tropical fruit) per quart. Add in ½ cup raspberries. Let sit for 24hours on the counter or 24-48 hours in the refrigerator

Strawberry LemonAfter 24 hours of fermentation, strain the kefir, take the liquid and add ½ cuppureed strawberries and squeeze out the juice from a lemon into it. Add in acouple of whole strawberries if desired as well, let sit for another 24 hours on thecounter or 24-48 hours in the refrigerator.

Cola CherryAfter 24 hours of fermentation, strain the kefir, take the liquid and add ¼ cupcherry juice per quart. Add a couple of whole cherries if desired as well, let siton the counter top for 24 hours or 24-48 hours in the refrigerator. Mix sugar totaste if desired.

Banana Berry Blend (Slushy or Smoothie)Take a ½ cup of frozen berries, ½ cup kefir water, ¼ cup shredded coconut, ½large banana , a couple of spoonfuls of applesauce and blend in ice untildesired consistency is reached. Add honey or sugar if you would like it sweeter.

You can also make a smoothie with a couple of scoops of vanilla or coconutice cream instead of ice. This is a very delicious flavor combination.

Many different kinds of dark and light sugars will produce different flavors,experiment and try something new. You’d be surprised of the exciting flavorcombinations you can make with many different mixes.


water kefir

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