All You Need to Know About Water Kefir

Plus
45 Water Kefir Beverage Recipes
Disclaimer:
This information is provided for consumer informational and educational purposes only and may not
reflect the most current information available. This ebook is sold with the understanding the author
and/ or publisher is not giving medical advice , nor should the information contained in this book
replace medical advice , nor is it intended to diagnose or treat any disease, illness or other medical
condition. Always consult your medical practitioner before making any dietary changes or treating or
attempting to treat any medical condition.
This information does not cover all possible uses, precautions, interactions or adverse effects of the
topics covered in this book. Do not disregard, avoid, or delay seeking medical advice because of
something you may have read in this book.
Always consult your doctor before adding herbs to your diet or applying them using any of the
methods described herein. While we endeavor to keep the information up to date and correct, we
make no representations or warranties of any kind, express or implied, about the completeness,
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Any reliance you place on such information is therefore strictly at your own risk. It's important that
you use good judgment when it comes to fermented food. Do not consume food you think may have
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Where Can I Buy Water Kefir Grains?

You can purchase Water Kefir Grains from me, I sell them for $4.99 + Shipping. You will get close
to a cup of grains which will grow quickly if you feed your grains all the needed ingredients. Just
email my friend your address and I will send you a PayPal invoice which is a safe and secure way to
purchase online.
1. Email to brian@gugala.org your mailing address
2. I will send an invoice from Paypal for safe payment online.
3. I will then send close to cup of fresh kefir grains to get you started making your own
Kefir water probiotic beverages.
 Contents
Contents
What is Water Kefir?
Why it's Good for You
History of Water Kefir
Bacteria Strains Known to Exist in Water Kefir Grains
Water Kefir vs. Milk Kefir
Milk Kefir Recipe
What kind of milk to use?
Secondary Fermentation
Caring For Your Kefir Grains
Fermenting Containers
The Type of Water You Use Matters
What Types of Sugar Can Be Used?
Fermenting Temperatures and Why it is Important
Storage of Your Water Kefir Beverage
The Benefits of Brewing Your Own Water Kefir
Storing Extra Grains
Water Kefir Recipes and Tips
The Basic Water Kefir Recipe (or coconut water kefir)
Water Kefir Recipes
Kefir Lemonade
Troubleshooting:
Frequently Asked Questions:
Conclusion
 What is Water Kefir?

Water kefir is a fermented probiotic beverage, with a slightly sweet, yeasty flavor which contains a
small amount of alcohol and is slightly fizzy. It is a delicious, quick and easy beverage to prepare,
much cheaper than store bought beverages and healthier for you. Water kefir contains beneficial
bacteria; a variety of enzymes, organic acids, plus a wide range of B vitamins, vitamin K and folic
acid.
Water kefir (prounced keh FEER) the word comes from the Turkish word NHLI describing a state of
IHHOLQJJRRG. Water kefir has a low glycemic load and is caffeine free. Also water kefir is a great
beverage for those who have a milk sensitivity.
Water kefir is known by a variety of different names such as tibico, tibi, sugar kefir, Japanese water
crystals and California bees. Water kefir is made with kefir grains, which are translucent, gelatinous
pearls of assorted bacteria, yeasts, water and sugar.
The term water kefir grains refers to how the culture looks, kefir grains contain no grains such as
wheat, rye, etc. Instead the kefir grains are a culture of bacteria and yeast held together in a
polysacchride matrix in which the microbes act in symbiosis to maintain a stable prolific culture.
These microbes feed off the sugars to produce lactic acid, acetic acid, alcohol and carbon dioxide
gas which produces the carbonates in the beverage. When the kefir grains are properly cared for, they
will continue to grow, multiply and last indefinitely, creating more delicious probiotic beverages for
you to enjoy.

Water kefir grains requires minerals to reproduce and stay alive; so molasses is often used during the
fermentation process of the beverage and will provide the necessary minerals the microbes require.
 Why it's Good for You

Benefits of Water Kefir According to Gabriel Cousens:

Because of kefirs ability to establish healthy bowel flora, it is beneficial in preventing many
gastrointestinal disorders. Some researchers have found that kefir also exudes bacterial inhibitory
factors, which prevent the growth of harmful bacteria. In this sense, it actually acts as a natural
antibiotic. Some studies show that kefir whey neutralizes most pathogenic bacteria within 24 hours.
Kefir grains produce right-rotating L (+) lactic acid, which is an important constituent of the human
body. It is particularly important in the prevention of cancer and has been used experimentally with
success in the treatment of cancer. In addition, right-rotating lactic acid may help maintaining healthy
functioning of the heart. According to some researchers, the cells of the heart muscle obtain their
energy primarily from right-rotating lactic acid.
 Water Kefir Benefits:
Drinking water kefir promotes overall wellness, by balancing the guts microflora and prevents the
growth of harmful bacteria, yeast and even some viruses. Plus it strengthens the immune system by
encouraging good digestion, helps with sleep disorders, and helps us to avoid unhealthy food
cravings. It has also been shown to be beneficial for maintaining a hearty heart and blood circulation
because it aids in lowering blood pressure and cholesterol levels.
When you consume kefir it establishes healthy bowel flora and helps in the prevention of many
gastrointestinal disorders. Due to the fact it can kill many harmful bacteria, it has been called a
natural antibiotic, by those who practice alternative medicine.
Water kefir inhibits the growth of unfriendly bacteria and yeats, and helps beneficial probiotic
microorganisms to colonize and thrive in your digestive system and throughout the rest of your body.
Helps heal and strengthen your skin, eyes, bladder, bowel, vagina, nose, throat, and etc.
Contributes to a healthy immune system.
Reduces inflammation and pain.
Helps with digestion of food and micronutrients. This is the key to good health and longevity- good
digestion and a balance of good bacteria are essential.
Water kefir heals or reduces the symptoms of irritable bowel syndrome (IBS) which includes the
bloating, indigestion, flatulence, diarrhea/constipation, low energy, muscle aches and the intestinal
pains associated with irritable bowel syndrome.
Heals intestinal inflammation and small intestinal bacterial overgrowth which causes yeast growth
resulting in Candida formation.
Kefir increases energy and the overall feeling of good health.
Can stop unhealthy food cravings especially for sugars and sweet foods, like doughnuts, candy bars,
cookies, etc.
Impoves skin condition and complexion. Helps to erase liver spots/age spots, as well as shrink skin
tags, moles, warts and other skin blemishes.
Improves the look, strength and health of your hair and nails.
Promotes liver cleansing, easing aches and joint pains and also can improve the condition of your
eyes.
Glandular (endocrine) system, adrenals, thyroid, pituitary, and the ovaries benefits. Women have
discovered that their periods are less painful and healthier. Some women who started early
menopause have a return of their periods.
Kefir has a calming effect on the nervous system and has helped those who suffer from sleep
disorders, insomnia, depression, ADHA and autism.
 History of Water Kefir

The origin of the original kefir grains remains a mystery even to this day. No one knows for sure how
the first kefir grains were developed. There are some who believe the grains are the 'manna' from
heaven referred in the Bible during the time of Moses. These grains and the secret recipe were
guarded by the tribes and passed from family to family and generation to generation.
For centuries kefir has been referred to as the Tibetan Mushroom. Stories have been told that water
kefir originated in Tibet (thus the nickname Tibetan Mushroom), when Tibetan monks gave Mother
Teresa of Calcutta the grains as a gift. Another story suggests that they were introduced to Europe
(the Ionian Islands) and the west by the British Soldiers after the Crimean War in the 1800's. This
story however most likely refers to the Ginger Beer Plant which is extremely similar to water kefir,
but a separate culture. Some suggest that one might have even evolved from the other long ago. Water
kefir is closely related to milk kefir grains which originated in the Caucasas Mountains and may have
evolved from the other.
Still there is no actual recorded history for the origin of water kefir grains or the beverage, but due to
a combination curiosity and speculation it is thought that its origins may point to Mexico in 1899
when M.L. Lutz documented its supposed existence in the naturally sugar-rich water of the Ountia
cactus, also known as the prickly pear.
Which ever story you accept concerning kefir grains origin isn't as important as how widely used and
how popular water kefir has become today. The grains have been around for centuries and have
thrived due to our new found desires to become healthier, to change our eating habits, and to use more
natural alternatives over modern day pharmaceuticals. Kefir and kombucha have become healthy
alternatives over the colas and soft drinks which can have proven to have negative health affects on
our bodies.

As mentioned earlier-water kefir also goes by many other names including:

Tibicos (Tibi)

Blgaros

Bees
 Japanese Water Crystals

Japanese Beer seeds

Graines Vivantes (French)

Wasserkefir

Sugar Kefir Grains

Piltz, (German)

Kefir di Frutta (Italian)

Kefirs/Keefir/Kephir

Aqua Gems

Sea Rice

Sugary Fungus/Graines Vivantes

Kefir d'acqua/aqua

Kefir d'uva (grape juice is used)

Bbes

African bees

California Bees

Australian bees
 Vinegar bees

Ginger bees

Ale nuts

Balm of Gilead

Beer seeds

Beer plant

Ginger Beer plant (though not to be confused with actual GBP, which is a different strain).

Bakers yeast in sugar water is also referred to as Ginger Beer Plant. In the end the name has come to
represent the process and drink more so than the culture that creates it, which causes a little
confusion.

It has been enjoyed for many years in Mexico to use 7LEL (water kefir) to make 7HSDFKH (pronounced
tuh-PAH-chay) which is a pineapple-brown sugar-cinnamon beverage fermented by the grains. In
other cultures, the long-established recipe has been to use a wedge of lemon, raisins and some sugar
in which the grains ferment. . HILUG
XYD is also popular - it is simply fermenting grape juice with the
use of water kefir (or milk kefir) grains.

Which ever story you prefer, the grains have been shared around the world in many locations for
many, many centuries. It just recently began to be known and understood by a wider following, as
people search for more healthy alternatives and natural (and time-honored) foods and beverages. And
that is the story of water kefir, even though somewhat short and cloaked in anonymity! The true story
may never be known.

Kefir is one of the oldest cultured milk products in existence. Apparently there is a legend that
Mohammed gave milk kefir grains to the Orthodox people and taught them how to make kefir. The
Grains of the Prophet were guarded jealously since it was believed that they would lose their
strength if the grains were given away and the secret of how to use them became common knowledge.
Kefir grains were regarded as part of the familys and tribes wealth and they were passed on from
generation to generation. So, for centuries the people of the northern Caucasus enjoyed this food
without sharing it with anyone else they came into contact with.
Other people sporadically heard strange tales of this unusual beverage which was said to have
magical properties. Marco Polo mentioned kefir in the records of his travels in the East. However,
kefir was forgotten outside the Caucasus for centuries until news spread of its use for the management
of tuberculosis and for intestinal and stomach disorders. Russian doctors believed that kefir was
beneficial for health and the first scientific studies for kefir were published at the end of the
nineteenth century. However, kefir was exceptionally difficult to obtain and commercial production
was not possible without first obtaining a source of grains.
The members of the All Russian Physicians Society were determined to obtain kefir grains in order
to make kefir readily available to their patients. Early this century a delegate of the society
approached two brothers called Blandov and asked them to procure some kefir grains. The Blandovs
owned and ran the Moscow Dairy, but they also had assets in the Caucasus Mountain area, including
cheese manufacturing factories in the town of Kislovodsk. The plan was to acquire a supply of kefir
grains and then produce kefir on an industrial level in Moscow.
The Blandovs were excited since they knew that they would be the only commercial producers of
this much wanted product. The true story of the Blandovs quest for the mysterious kefir grains is
below.
Nikolai Blandov sent a beautiful young employee, Irina Sakharova, to the court of a local prince,
Bek-Mirza Barchorov. She was instructed to charm the prince and persuade him to give her some
kefir grains. Regrettably, everything did not go according to plan. The prince, fearing reckoning for
violating a religious law, had no intention of giving away any Grains of the Prophet. However, he
was quite interested in the young Irina and didnt want to lose her either. Realizing that they were not
going to complete their mission, Irina and her party headed home to Kislovodsk. Nonetheless, they
were stopped on the way home by mountain tribesmen who kidnapped Irina and took her back to the
prince. Since it was a local custom to steal a bride, Irina was told that she was to marry Bek-Mirza
Barchorov. Only a daring rescue mission mounted by agents of her employers saved Irina from the
forced marriage.
The unlucky prince was casted before the Tsar who ruled that the prince was to give Irina ten pounds
of kefir grains, to compensate her for the insults she had endured.
The kefir grains were taken to the Moscow Dairy and in September, 1908, the first bottles of kefir
drink were offered for sale in Moscow. Small quantities of kefir were produced in several small
towns in the area where there was a ready market for it people mostly consumed it for its alleged
medicinal value.
Commercial manufacture of kefir on a large scale began in Russia, in the 1930s. However, it is
difficult to produce kefir by predictable methods on a commercial scale. Traditionally, kefir was
made in cows or goats milk in sacks made from the hides of animals. Occasionally it was also made
in clay pots or wooden buckets or oak vats and in some areas sheeps milk was also used.
Usually the kefir sacks were hung in the sun during the day and brought back into the house at night,
when they were hung near the door. Everyone who entered or left the house was expected to poke the
sack with their foot to mix the contents. As kefir was removed more fresh milk was added, making the
fermentation process continuous.
By the 1930s kefir was being made as a product which entailed growing a quantity of grains milk and
then straining out the grains and adding the cultured milk to a larger batch of fresh milk. The mixture
incubated but turned out to be not as good as the one produced using the tradition home-style method.
During the 1950s workers at the All-Union Dairy Research Institute developed a new method for
commercial kefir production which gave a drink similar to that produced in the home by traditional
methods. The kefir was produced by the stirred method. Fermentation, coagulation, agitation, ripening
and cooling, were carried out in a large vessel, and then the kefir was bottled.
In 1973 the Minister of the Food Industry of the Soviet Union sent a letter to Irina Sakharova thanking
her for bringing kefir to the Russian people. Presently, kefir is the most popular fermented milk in
Russia. Various reports have stated that it accounts for between 65% and 80% of total fermented milk
sales in Russia with production of over 1.2 million tons per year in 1988. The average yearly
consumption of kefir in the Soviet Union was estimated at approximately 4.5 pounds per person per
year in the early 1980s.
Currently kefir beverages are being manufactured on a commercial scale in Czechoslovakia, Finland,
Hungary, Norway, Poland, Sweden, Switzerland, Russia and several of the former Soviet Union
states, Denmark, the United States, France, West Germany, Canada and parts of Southeast Asia. In
addition to plain kefir, many flavored varieties are now available, being particularly popular in the
United States.
 Bacteria Strains Known to Exist in Water Kefir Grains

The interesting fact about water kefir grains is that there are 453 different bacterial strains have been identified in water kefir! The
following is a list of the major species of active bacteria and yeasts that are generally found in water kefir:

Strains of bacteria and yeast found in Kefir Grains (and kefir itself):

Water kefir is typically composed of Lactobacillus, Streptococcus, Pediococcus and Leuconostoc bacteria with yeasts from
Saccharomyces, Candida, Kloeckera and possibly other minor yeasts.

Bacteria

Species Lactobacillus
L. acidophilus
L. alactosus
L. brevis- has been identified as the species responsible for the production of the polysaccharide which forms the grains.
L. bulgaricus
L. casei subsp. casei-produces lots of lactic acid, colonizes well in the digestive system, creates a favorable environment for other
beneficial bacteria, inhibits putrefaction and the growth of harmful bacteria, helps to increase our immune system and helps to protect
against bacterial infections.
L. casei subsp. pseudoplantarum
L. casei subsp. rhamnosus
L. casei subsp. tolerans
L. coryneformis subsp. torquens
L. fructosus
L. hilgardii
L. homohiochi
L. plantarum-produces lactic acid, fights listeria monocytogens, makes plantaricin-inhibits a large number of Gram-poisitve bacteria; the
form of bacteria which causes spoilage.
L. psuedoplantarum
L. reuterietc
L. yamanashiensis

Species Streptococcus
S. agalactiae
Sr. bovis
S. cremeris-has similiar properties as s. lactis

S.diacetylactis-produces the carbon dioxide in the kefir, makes diacetyl which gives kefir its distinctive odor and has properties similiar
to s. lactis
S. faecalis
S. lactis-produces lactic acid, inhibits harmful microorganisms, aids in digestion.
S. mutans
S. pneumoniae
S. pyogenes
S. salivarius
S. sanguinis
S. suis
S. viridans

Species Pediococcus
P. damnosus

Species Leuconostoc
L. mesenteroides

Species Bacillus
B. subtilis
B. graveolus

YEASTS

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S. bayanus
S. boullardii
S. cerevisiae
S. florentinus
S. pretoriensis
S. uvarum

Species Kloeckera
K. apiculata

Species Hansenula
H. yalbensis

Species Candida
C. gueretana
C. lamica
C. valida
*does not contain C. albicans - the yeast associated with human yeast infections and 'candida' in
genera6SHFLHV7RUXORSVLV

T. insconspicna
*does not contain T. glabrata, also associated with yeast infections and 'candida'

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 Water Kefir vs. Milk Kefir

Water Kefir and Milk Kefir are similiar in many ways. They are both probiotic drinks which use
grains to produce a fermented beverage full of beneficial bacteria and yeats. Milk Kefir grains are
white in color, while water kefir grains are translucent, they both are sticky small pearl cultures used
for fermentation. Some of the same bacteria can be found in both grains, while others are only in one
or the other.
Milk kefir grains feed on lactose which is milk sugar found in cows milk, which is more commonly
used over other animal milks. You can use milk kefir grains to ferment other liquids besides milk, but
the grains lose their effectiveness and later die off.
Water kefir grans feed on sugar water and prefers sugars such as sucrose, glucose and fuctose over
the sugars found in milk. Water kefir is light and slighty sweet and tart in flavor and can be the base
for may different flavored beverages.
Milk kefir is a heavier, slightly carbonated, sour beverage,with an alcohol content between 0.08 to
2%. it is often used to make cultured dairy products and in smoothies. Milk kefir tastes similiar to
yogurt with a yeasty, milky odor. While water kefir is a light, refreshing, effervescent, slightly
sweet/sour beverage.
Milk Kefir is easily digestible and contains little sugar and the proteins in the milk are broken down
and are in a predigested state. Milk kefir can be consumed alone, or combined with fruit or used in a
smoothie. Milk kefir has also been used as a starter for sourdough breads, cakes and other baked
goods. People who enjoy milk kefir say it helps to settle their stomachs after drinking it.
 Milk Kefir Recipe
1-2 tablespoons of milk kefir grains
1 cup of milk
Place 1-2 tablespoons of milk kefir grains into the 1 cup of milk. Allow the mixture to ferment for 12
to 48 hours in a warm, clean and dark area of your kitchen.
If your kitchen is cool it may take longer to ferment. The milk will thicken at first, and then it will
start to set.
Later it will separate into curds and whey. You can use the milk kefir at any stage of development.
As with water kefir, do not keep your kefir in a metal container like copper, iron or aluminum. If
possible store it in a glass or ceramic container. Glass is the preferred container, as it doesn't
contaminate the product.
When your kefir is ready, remove the grains with a fork. If you do not want to make another brew
immediately, you can store the grains covered with milk or kefir in the refrigerator. If you choose to
freeze the grains, you may destroy them.
There is no need to wash the kefir grains between each brew - this may even damage them. However,
it is good practice to give the grains a 'rest' in filtered water once every few months. This rest can be
12-24 hours, and the water produced is also nourishing tasty beverage.

Since water kefir is water based it is less filling and makes a great rehydrating drink, especially
during the summer months. I prefer water kefir beverages over milk kefir, but it's all a matter of taste.
 What kind of milk to use?

Traditionally kefir is made with raw, un-homogenized, full-fat (full cream) milk, and that is what
makes the best kefir. Kefir made with milk straight from the animal and not tampered with, is by far
the most nutritious and digestible.
You can also make kefir with pasteurized, homogenized, high-calcium or low-fat milks, and even
cream. Most people buy their milk at a supermarket, so it is difficult to avoid pasteurized milk. But if
you can, try to buy full cream, un-homogenized, permeate-free milk with nothing else (such as
calcium) added.
You can make kefir with nut milks or coconut milk, and nut kefir is delicious. However the nut milk
destroys the kefir grains, so you can only make it when you have got some spare grains.
Secondary Fermentation
This is the traditional or 'no-fridge' method of storing kefir. ,WLVE\IDUWKHKHDOWKLHVWZ D\WRFRQVXP HNHILU
EHFDXVHP RVWRIWKHVXJDUVKDYHEHHQIHUP HQWHGHVSHFLDOO\WKHKDUP IXOJOXFRVH

You can bottle the liquid and store it at room temperature for up to one week. This will cause
secondary fermentation, and the kefir will be sour and fizzy. It will have higher levels of folic acid,
alcohol (but less than 2%) and B group vitamins.
The secondary fermentation will consume most of the remaining lactose in the kefir, making it suitable
for lactose intolerant people, or those who need to watch their sugar intake (such as Diabetics).
The longer you leave it, the sourer its taste. Fill the bottle only 3/4 full. Release the build-up of CO2
gas daily, and give the bottle a gentle shake at least once a day. The agitation is necessary to mix the
yeast colonies back into the kefir and minimize the chances of mould developing. You can pour out
kefir to use at any time, or top it up with fresh kefir made that day - as an ongoing storage method.

Since water kefir is water based it is less filling and is a great rehydrating drink, especially during
the summer months, and do I prefer water kefir over milk kefir, but it's all a matter of taste.
 Caring For Your Kefir Grains

If you do not need kefir for a period of time you can keep it in the refrigerator as long as the
refrigerator temperature is above 39 degrees. Never let your grains come into contact with metal,
because it will kill the grains. So stay away from metal strainers, a stainless steel bowl, the lids on a
mason jar, metal spoons, etc.
Make sure you start your kefir in a clean jar every time you make another batch. Don't add the grains
to a hot jar. Instead allow the jar to cool to room temperature after you clean it.
 Fermenting Containers

The best containers to ferment your water kefir is glass or ceramic, such as mason jars, a glass bowl,
or glass pickling jar. As stated above, do not use anything made of reactive metals such as tin,
copper, and aluminum, for fermenting your kefir, The chemicals in the metal will react with the acids
present in the kefir while the kefir is stored in them. When the reactive chemicals leach into the kefir
it will contaminate and damage the grains and will not make kefir.

Some people like to use ceramic crocks to ferment their kefir, but make sure you use a ceramic
container which doesn't have lead in the glaze.

Plastic containers can be used as long as they are food grade containers. There may be some leaching
of the chemicals in the plastic, though. This is why I prefer glass.

I favor mason jars, because they are compact, sturdy and they look cute with the cheesecloth covering
the opening. Glass doesn't leach any chemicals, can be covered easily and safely when in the
refrigerator and you can watch the fermenting process as it happens.
 The Type of Water You Use Matters

Instead of fermenting the kefir grains in milk water kefir grains ferment in a mixture of sugar and non-
chlorinated water. It is extremely important that you do not use chlorinated water to ferment your
kefir, because the chlorine will kill the grains. This is especially critical if your tap water is public
water, because this water is chlorinated. If you wish to use your tap water you will have to remove
the chlorine first. The good news is this is easy to do and there are several effective techniques you
can use to remove it.

1. Fill a mason jar with water and let it sit on your counter for 24 hours so the chlorine will
evaporate, this technique is called aeration.

2. Boil the water you will use for 15 minutes. Then allow it to cool to room temperature
before placing the kefir grains into the water.

The best water for making water kefir is clean well water or spring water. Some people use a filter to
remove the chlorine but it's not recommended to use distilled water or water filtered through a
charcoal filter such as a Pur or Brita filter, because it removes the minerals which the kefir grains
need to grow and multiply. Coconut water makes an excellent fermenting liquid for kefir grains and is
also has the sugars kefir grains thrive on and creates a delicious water kefir.
 What Types of Sugar Can Be Used?

Water Kefir grains require minerals to thrive. When the cultures do not have enough minerals
available, they will not ferment effectively. Molasses, especially rich blackstrap molasses can
provide those minerals the kefir grains can thrive on. Wholesome sweetners provide more minerals
than the depleted white sugar you find in stores. Many different kinds of sugars can be used such as:
cane, beet, palm, fruit, brown sugar, rice syrup, and maple syrup to ferment your water kefir, but you
should avoid raw honey, which has bacteria that can have adverse effects on your grains.
You should also avoid stevia, artificial sweetners and sugar alcohols such as xylitol and erythritol,
because they are not fermentable. If you wish to add them as a sweetner in your final drink, that is
absolutely fine, but if you use them as a sugar replacement in the actual fermentation process you will
not get kefir.
You may be wondering about the use of sugar in the kefir and the added sugar in your diet- don't
worry about it. The sugar is for the kefir grains, not for you. The end product will be more sour than
sweet once the fermentation process has eaten through mush of the sugar. (If your kefir is sweet after
fermentation with the grains, you may have used too much sugar, not fermented it long enough or your
grains are damaged.

As an alternative to sugar water you can use coconut water from a young coconut which contains
enough minerals and sugar which doesn't need any added sweetners or minerals. Young coconuts and
coconut water are becoming increasingly more available and popular. You can easily find both of
them at many health food stores, Latin American and Asian food markets as well as a well stocked
supermarket.

So the preferred sugars are:

Brown sugar
Cane sugar
Coconut sugar
Maple syrup
Molasses
Palm sugar
Jaggery
Raw Sugar
Turbinado
Rapadura
 Fermenting Temperatures and Why it is Important

Kefir grains are quite sensitive to high heat and temperature changes. The perfect temperature for
water kefir is 71 degrees. Kefir grains will thrive in a range of 65-82 degrees, but at the higher
temperature some of the microorganisms will die off and the symbiotic integrity of the culture can be
lost.
Any heat over 105 degrees can kill your grains. Do not place your jar of fermenting kefir in direct
sunlight, because it can cause a rapid increase in the temperature, which also can kill the grains.
Kefir prefers to be cool or even cold over too warm, at cooler temperatures your kefer brew will be
fine, but if too cold it will slow down the fermentation process, without harming the grains. Your kefir
fermentation can take 1 to 4 days depending upon the temperature and other variables.
If you need to store your kefir grains for awhile, you can keep them in the refrigerator as long as the
temperature is above 39 degrees. Some people believe that freezing water kefir grains will actually
destroy them, while others have frozen the grains in a glass jar; if they don't plan on using them for
quite awhile. If you do freeze them it may take about a week before they will revive. If you have
extra grains, you can experiement with freezing some to see what happens.
 Storage of Your Water Kefir Beverage

After your kefir 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 carbonation after a day or two, depending on the temperature, the level of
residual sugar in your kefir, and the bacteria and yeasts that are in your culture.
Warning: after a few days, a great deal of pressure may build up under certain conditions, and there
is a danger of the bottle exploding. With your first few fermentations, I suggest that you gently release
the cap to see how much pressure there is. After a few different fermentations, 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 less fizzy drink. If the lid is on
tight, it may build up a little pressure, but it will take much longer.
You can store water kefir for years, the same as you can store wine. Its flavor and character changes,
yet it will remain a delicious healthy beverage.
The Benefits of Brewing Your Own Water Kefir

The cost you will be saving is surprising. Store bought water kefir is costly and not easy
to find. Learning how to make your own brew at home will save you a hundreds of
dollars in the long run.
If you bought two or three store-bought 16-oz water kefir bottles each week, the total
could be between approx. $415-$622 a year.
Besides the cost of the sugar, dried fruit and lemon needed to make this same amount at
home it will cost you far less, coming out to only around $3-$43 a year for the same
amount (32-48 oz a week).
Plus you will know what is in your brew. Do you really know what is in the store
bought?
Also water kefir is good for you and can be safely consumed by your children! This is
another savings and lessens the need for soft drinks and sugary fake juices available in
todays market.

That is an enormous savings of around 88-99%!!!

 Storing Extra Grains

After you have made several batches of kefir you will notice that your kefir grains have multiplied
quickly. You probably are wondering what to do with these extra grains?
You can eat them! Yes, you can eat the grains. They have an interesting texture on the
tongue and almost flavorless and bland in taste. Yet, they are full of probiotic bacteria
which your digestive tract will love. If the texture bothers you, you may add it to your
morning juice or green smoothie.
You can store the water kefir grains in a sugary water consisting of cup sugar to 1 quart
water and keep in your refrigerator for several weeks. The cold temperature will slow
down their growth. If you wish to store them longer you may -just make sure you rinse
the grains and change the sugar water weekly.
Share them with family and friends, teach them how to make this healthy beverage at
home.
Another method of storing the grains for a longer period of time is by dehydrating them.
Place your grains on unbleached parchment paper in a safe, clean place at room
temperature for several days until they are completely dry. Then place the dehydrated
grains in a glass container, covered and in a cool dry place. The grains should last for at
least 6 months. Kefir grains may be rinsed and then frozen in a covered glass jar-they
can be kept this way for 2 years. Others believe it could kill the grains, but it has always
worked out well when I froze my grains during a break, it just takes some time to revive
them.
 Water Kefir Recipes and Tips

Water Kefir: Flavoring and Recipes

During the fermentation process fresh or dried fruit can be added or after the grains have been
removed. You can add any fruit, juice, spice in a blender with the kefir water and some ice for a thirst
quenching icy drink!
Fruit juice should only be added after the grains have been removed (It can cause them to cease
growing, shrink and also it may dye them the color of the juice). About 1/4 cup juice per 1 quart kefir
water is a good amount to start with. Adjust to your own tastes. Orange juice makes a great tangy
orange soda when added to the kefir. Grape juice is yet another favorite flavor and lemon juice
added at the end of a basic sugar-water kefir with white sugar makes a delicious lemonade, which is
quite popular and so good!
The most commonly used flavor extract is vanilla which makes a smooth cream soda when added
(1/2 TBS pure vanilla extract to 1 quart finished water kefir). Be sure to remove the grains before
adding a flavor extract. Almond extract is one of my favorites, especially with cherries. Whole
vanilla beans or cinnamon sticks can be used as well. Cinnamon sticks added to fermented water
kefir and apple juice makes a lovely autumn drink.
Dried fruit is another popular addition to kefir during the first fermentation. Don't use the sulfured
dried fruit, because it can damage your grains, instead it is preferred to use the organic, unsulfured
dried fruit. You may either strain out the fruit after fermentation or let it remain in the drink. Don't use
dried pineapple of dried bananas as it can turn your brew slimy.
Popular dried fruits used in the second fermentation of kefir are:
Dried prunes
Dried Apricots
Dried Apples
Dried Cranberries
Dried Cheries
Dried Mango
Dried Peaches
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