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 lemonade with secondary 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 lightly sparkling, pleasantly tart drink – entirely without artificial flavors, preservatives, or industrial sugar.

In terms of taste, water kefir is somewhere between a mild tonic, a dry "Federweißer" (partially fermented wine), and homemade lemonade. It's refreshing, slightly tart, and wonderfully versatile 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.

A lot happens in the jar during fermentation: The yeasts metabolize the sugar, producing carbonic acid and small amounts of alcohol. At the same time, 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), which 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 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 individuals who wish to avoid alcohol: ferment for a shorter period and taste regularly.

We supply 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 batch of water kefir, the dried water kefir grains must be activated. This step is important to make the grains alive and fermentation-active. You will notice that they have grown significantly after activation. They multiply with each new batch.

• Water kefir grains multiply on their own with each fermentation. You don't need an exact amount for a batch, but work with a rule of thumb:
  • about 3–5 tbsp of grains per 1 liter of sugar water
    
    
• If you have less, it will still work, the fermentation will just take longer. If you accumulate 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 intentionally work only with sugar water. Lemon and dried fruits are added later during regular preparation, so as not to overwhelm the still delicate grains.
  
  

Ingredients

• You 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, you 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 sugar.

Suitable Sugar

Regular household sugar or raw cane sugar works best. Avoid honey, sweeteners, or highly mineralized specialty sugars during activation, as these can make activation difficult.

Step 1: Prepare sugar water

Dissolve 30 g sugar in 300 ml 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 its cover on the jar. Place the jar at room temperature in a protected spot. Avoid direct sunlight and let the batch ferment for 24 hours. During this phase, there may be little or no visible activity. This is normal.

Step 3: Change sugar water

After 24 hours, carefully pour off the old sugar water. The grains will remain in the jar or can be 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 the process

Repeat this process daily for about 3-5 days:

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

Depending on the room temperature, activation can take faster or slower. In summer it is usually faster, in winter it can take a little longer.

How to tell if the water kefir grains are active?

The grains are active when:

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

Once your grains are active or you already have active grains, you can start your first real 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, for example, dates, figs, or raisins
  • 1 clean Mason Jar 0.75L 
  • 1 Grow Lid with cover
    
    

Step 1: Prepare sugar water

Dissolve 60 g sugar in 600 ml 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 the unsulphured dried fruits. The dried fruits provide additional nutrients to the grains. The lemon supports a stable, slightly acidic environment.

Step 3: Let it ferment

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

The warmer it is, the faster the water kefir ferments. In summer, you should try it sooner. In winter, fermentation can take a little 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 recognize finished water kefir?

Your water kefir is ready when:

• it's slightly fizzy
• it smells fresh-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.

Make sure to carefully open the bottle regularly to release excess pressure.

Loosen the jar lid, or use your kefir lid. Change the sugar water approximately 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 reusing them, you will then 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 variants 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, produce carbon dioxide and alcohol, and thereby create a slightly sparkling drink with a pleasant taste. This process usually 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 the gut flora and relieve digestive problems. Furthermore, water kefir contains important nutrients such as vitamins and minerals, which 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 the water kefir indefinitely and make 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 affects the taste of the drink. White sugar often produces a more neutral taste, while brown sugar or cane sugar can add more subtle flavors. It is important to fully dissolve the chosen sugar in water before adding it to the water kefir.

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

Basically yes – but with limitations. Raw honey contains natural antimicrobial substances that can inhibit or damage the cultures. If used, only pasteurized honey and only as a supplement (not as the sole sugar). Maple syrup and date syrup work better but bring their own 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 re-set them in fresh sugar water. Rinsing too often can even unnecessarily stress the delicate microorganisms and disrupt the balance of the cultures.

Only if a lot of fruit residues accumulate, 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 taste – which makes for a delightful 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 for 1-2 weeks. The longer it sits, the more sour it becomes (secondary fermentation continues in the refrigerator, but very slowly). It tastes best fresh – within the first 5 days after bottling.

How long does unopened kefir last at room temperature?

Unopened and in a sealed bottle: 1-2 days at room temperature (secondary fermentation continues). After that, be sure to put 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 culture the grains without dried fruit?

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

Why does my kefir hardly fizz after the first fermentation?

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

Can I culture 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?

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

And if I have too much kefir right now – how do I take a break?

Simply place the grains in a glass with sugar water (30 g sugar to 300 ml water) and store them in the refrigerator. They can easily survive up to 4 weeks like this. After that, 1-2 activation cycles and they are ready to go again. For longer breaks: freeze them in sugar water.