Make your own water kefir | Guide and useful information

Bubbly, lively, full of microbial love – welcome to the world of water kefir.

Refreshing, probiotic & homemade: water kefir is the sparkling alternative to lemonade. In this article, you’ll learn everything you need to know: what water kefir is, how to activate dried crystals, how to start your first batch, when it’s ready, and how to create your own favorite probiotic soda with a second fermentation.

Water kefir – also known as tibicos or Japanese crystals – is a sparkling, fermented beverage created by the activity of water kefir grains. These small, jelly-like spheres are a living community of lactic acid bacteria and yeasts. Together, they transform simple sugar water into a slightly sparkling, pleasantly tart drink – completely free of artificial flavors, preservatives, or industrial sugar.

Taste-wise, water kefir is somewhere between a mild tonic, a dry Federweißer (new wine), and a homemade lemonade. Refreshing, slightly sour, and wonderfully variable depending on the fruits and ingredients used.

Water kefir is completely vegan, lactose-free, and suitable for anyone looking for a natural alternative to industrial soft drinks.

During fermentation, a lot happens in the jar: The yeasts metabolize the sugar and produce carbonic acid and small amounts of alcohol. At the same time, the lactic acid bacteria convert some of it into lactic and acetic acid. The result is a drink rich in living microorganisms – the so-called probiotics.

What is produced:

• Live lactic acid bacteria (e.g. lactobacilli) that can support gut flora
• B-complex vitamins and vitamin C
• Natural acids that promote digestion
• Enzymes and metabolic products of microorganisms
  
  

How much alcohol is in water kefir?

Depending on the fermentation time, temperature, and ingredients, the alcohol content is usually between 0.5% and 1.5%. For comparison: ripe bananas or freshly squeezed fruit juices contain similar amounts. For children, pregnant women, or people who want to avoid alcohol: ferment for a shorter time and taste regularly.

We deliver our kefir grains gently dried so that they remain long-lasting, sustainably shippable, and flexibly activatable at any time – without loss of quality. Before you can make your first finished water kefir, the dried water kefir grains must be activated. This step is important to ensure the grains become alive and fermentation-active. You'll notice they have grown significantly after activation. They multiply with each new batch.

• Water kefir grains multiply themselves with each fermentation. You don't need an exact amount for a batch; instead, use a rule of thumb:
  • about 3–5 tablespoons of grains per 1 liter of sugar water
    
    
• If you have less, it will still work, but the fermentation will simply take longer. If you have too many grains over time, you can remove some or increase the liquid amount – otherwise, your water kefir will ferment too quickly and become very sour.
  
  
• During activation, we deliberately work only with sugar water. Lemon and dried fruits are only added later during regular production so that the still delicate grains are not overwhelmed.
  
  

Ingredients

• You will need:
  • 5 g dried water kefir grains
  • 1–1.5 liters of water (activation phase)
  • 100–150 g sugar (activation phase)
  • Clean Oleni Mason Jar Wide 0.75 L
  • 1 Grow Lid with cover
    
    
• For activation, prepare fresh sugar water daily (300 ml water + 30 g sugar) and change it every 24 hours. Over several days, you will need a total of about 1–1.5 liters of water and 100–150 g of sugar.

Suitable Sugar

Regular household sugar or raw cane sugar is best. During activation, avoid honey, sweeteners, or highly mineralized specialty sugars, as these can hinder activation.

Step 1: Prepare Sugar Water

Dissolve 30 g of sugar in 300 ml of water. The water should be at room temperature. If you use warm water, let it cool completely before adding the grains.

Step 2: Add Grains

Add the dried water kefir grains to the sugar water. Place the Grow Lid with cover on the jar. Place the jar in a sheltered spot at room temperature. Avoid direct sunlight and let the mixture ferment for 24 hours. During this phase, there may be little to no visible activity. This is normal.

Step 3: Change Sugar Water

After 24 hours, carefully pour off the old sugar water. The grains remain in the jar or are collected with a fine sieve.

Do not rinse the grains during activation unless they smell unpleasant or appear contaminated. Then add fresh sugar water:

• 300 ml water
• 30 g sugar

Step 4: Repeat Process

Repeat this process daily for about 3-5 days:

• pour off old sugar water
• prepare fresh sugar water
• add grains back
• let stand for 24 hours at room temperature

Depending on room temperature, activation can take faster or slower. In summer, it's usually faster; in winter, it can take a bit longer.

How do you know if the water kefir grains are active?

The grains are active when:

• small bubbles form
• the liquid is slightly fizzy
• the mixture smells fresh and sour
• the grains appear plumper
• the sugar no longer tastes completely sweet after 24 hours
• If there is still little activity visible after 4 days, continue the activation. Especially in winter, activation can take longer.

Once your grains are active, or if you already have active grains, you can start your first proper water kefir.

Ingredients

• You will need:
  • 30 g active water kefir grains
  • 600 ml water
  • 60 g sugar
  • 1–2 slices of untreated lemon
  • approx. 30 g unsulphured dried fruits, e.g., dates, figs, or raisins
  • 1 clean Mason Jar 0.75L
  • 1 Grow Lid with cover
    
    

Step 1: Prepare Sugar Water

Dissolve 60 g of sugar in 600 ml of water in a clean jar.

Step 2: Add Grains, Lemon, and Dried Fruits

Add the active water kefir grains to the sugar water. Add the lemon slices and unsulphured dried fruits. The dried fruits provide additional nutrients for the grains. The lemon supports a stable, slightly acidic environment.

Step 3: Let Ferment

Place the Grow Lid including cover on the jar. Let the mixture ferment for 1–3 days at room temperature.

The warmer it is, the faster the water kefir ferments. In summer, you should taste it earlier. In winter, fermentation may take a bit longer.

Step 4: Pour Off Finished Water Kefir

Pour the finished water kefir through the Grow Lid into a clean jar or bottle. Remove the lemon and dried fruits.

You can use the grains directly for the next batch.

How do you know if water kefir is finished?

Your water kefir is finished when:

• it is slightly fizzy
• it smells fresh and sour
• it tastes less sweet than at the beginning
• small bubbles form

You can drink it directly or start a second fermentation for more flavor.

Second Fermentation

For the second fermentation, pour the finished water kefir without grains into a suitable bottle. Add fruit, herbs, ginger, or juice and let it stand for 1–2 days at room temperature.

Be sure to open the bottle carefully and regularly to allow excess pressure to escape.

 Loosely cover the jar, or use your kefir lid. Change the sugar water about every 7 days to keep the grains nourished.

If you don't want to start a new batch of kefir right away, you can store your kefir grains in the refrigerator for 2–3 weeks. Store them in sugar water (30 g sugar per 300 ml water). Change the water every 7 days to "feed" the grains. Alternatively, you can dry the grains and store them in an airtight container in a cool, dry place. Before using them again, you will need to reactivate them.

There are two main types of kefir: water kefir and milk kefir. While water kefir is made with sugar water, milk kefir is made with milk. Both varieties are rich in probiotic cultures, but water kefir is a great option for those who are lactose intolerant or prefer a dairy-free diet.

Would you like to try making milk kefir yourself? Then click here.

What happens during water kefir fermentation?

The fermentation of water kefir is a fascinating process. The microorganisms in the water kefir grains break down the sugar, producing carbon dioxide and alcohol, creating a lightly sparkling beverage with a pleasant taste. This process typically takes 24 to 48 hours, depending on the ambient temperature and the ingredients used.

Why is water kefir so healthy?

Water kefir is not only refreshing but also extremely healthy. It is rich in probiotic bacteria, which support gut health. These probiotic cultures can help restore the balance of gut flora and alleviate digestive problems. Additionally, water kefir contains important nutrients such as vitamins and minerals that strengthen the immune system and promote overall health.

What is the difference between activation and preparation?
Activation is a one-time step to revive dried grains. After that, you can continue to cultivate water kefir indefinitely and prepare water kefir – without new activation.

Which sugar should I use?

You can use white sugar, brown sugar, or cane sugar for making water kefir. The choice of sugar influences the taste of the beverage. White sugar often produces a more neutral taste, while brown sugar or cane sugar can add subtle flavors. It's important to dissolve the chosen sugar completely in water before adding it to the water kefir.

Can I use honey, maple syrup, or date sugar instead of sugar?

Basically yes – but with limitations. Raw honey contains natural antimicrobial substances that can inhibit or harm the cultures. If you use it, only use pasteurized honey and only as a supplement (not as the sole sugar). Maple syrup and date sugar work better but bring a distinct flavor and contain more minerals, which can affect fermentation. For beginners, we recommend sticking to classic sugar and only experimenting after several successful batches.

Do I need to rinse the grains before reusing them?

No – in most cases, you don't need to rinse your kefir grains. After each batch, you can directly use them again in fresh sugar water. Rinsing too often can unnecessarily stress the sensitive microorganisms and impair the balance of cultures.

Only if a lot of fruit residue accumulates, the grains appear unusually slimy, or the smell is noticeable, you can carefully rinse them with some chlorine-free water.

Can water kefir be made with coconut water?

Yes! Coconut water contains natural minerals and a slight inherent flavor – making for a delicious tropical water kefir. Coconut water can completely or partially replace regular sugar water.

How long does finished water kefir last?

In the refrigerator, your water kefir will last 1–2 weeks. The longer it sits, the sourer it becomes (secondary fermentation in the refrigerator continues, but very slowly). It tastes best fresh – within the first 5 days after bottling.

How long does kefir last unopened at room temperature?

Unopened and in a sealed bottle: 1–2 days at room temperature (secondary fermentation continues). After that, store it in the refrigerator.

What do I do with excess grains?

Simply pass them on! Kefir grains multiply reliably and are happy to find new homes. You can also freeze them or use them as plant fertilizer.

Can I start the grains without dried fruits?

Yes, that's possible. The dried fruits primarily provide nitrogen and minerals that support the cultures. Without fruits, fermentation works, but the growth of the grains may be slower. Alternatively, you can use a light (sweetened) tea instead of water – it provides similar nutrients.

Why does my kefir barely fizz after the first fermentation?

That's normal! Most of the carbonation occurs during the second fermentation in a sealed bottle. If you drink the kefir directly after F1, it will only be lightly fizzy.

Can I make water kefir with liquids other than water?

Yes – you can also use sweetened tea, coconut water, or (diluted) fruit juice as a base. Pure concentrated fruit juice is often too acidic and can inhibit the cultures.

Is water kefir suitable for children?

Generally, yes, as it contains probiotic bacteria and nutrients. Due to the low alcohol content (0.5–1.5%), it's better to ferment for a shorter period (24–36 hours) and give smaller amounts to young children. When in doubt, consult a pediatrician.

What if I need a break from kefir – how do I pause?

Simply place the crystals in a glass with sugar water (30g sugar to 300ml water) and store in the refrigerator. They can survive like this for up to 4 weeks without issues. Afterwards, 1–2 activation cycles and they are ready to go again. For longer breaks: freeze them in sugar water.