I’m OBSESSED with this fermented drink! WATER KEFIR SODA
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- Опубликовано: 19 окт 2024
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Homemade soda has never been easier! With water kefir you can turn your favorite juice into a bubbly probiotic soda in just one day. Kefir has quickly become my new favorite fermented drink.
And yes I pronounced it wrong, but mainly just did that to upset people and get them to comment.
Here is the products I used in the video:
Kefir Starter Grains ► amzn.to/3J69d6n
Kefir Instant Powder ► amzn.to/3NrEi79
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Yes I’m aware I said it wrong. Please forgive my pronunciation of Kefir. And thank you for the few that corrected me that its more like "kuh-fear" or “keh-fear”.
No worries on the pronunciation. Key-fur is kefir said with an American accent 😎🦅. Hope you keep experimenting with this. Maybe try tea or coffee? Or try fermenting mash with kefir.
its keh-fear not kufir
like the expression meh
Ooo wooow . I’ve been saying Kee-fur too.
Tomato tomato.
there's absolutely nothing wrong with your pronunciation! especially since it's the only way to use the excellent kiefer sutherland gag! ❤❤❤
The pop up of Kefier Southerland was funny
Okay. I just pulled out water kefir grains I had stored for 3 years in the bottom crisper drawer of my fridge. I had already purchased new kefir grains before I remembered they were stashed down there. Anyways, placed them in spring water with a small amount of sugar and unsulphured molasses and covered... guess what?.. mind blown.. they are after 3 days fermenting just like my fresh water kefir grains I just purchased. Sooo happy because the drinks my old grains made..were the bomb! Much love water kefir friends❤
Did you dehydrate them before freezing?
@@spedding120 The said they where in the fridge, doesn't sound like they dehydrated them 🙂
Putting them in the fridge would have extracted the moisture. @@rickstard73
Grew up on this calling it the water of health. But you can make water kefir fizzy by adding few rasins (I use 5-8 depending on size) or some other dried fruit in it as it won't infuse any additional flafours but will give a very satisfying fizz.
Cool!
Yes and later you can also eat them! ❤
Thanks for the tip! Do you do this during the first or second ferment?
@@thenuttyanalyst5691 I do it from the beginning unless I need to give grains some rest. Once it reaches the sourness I like I separate all of the kefir from grains. Rinse the grains and give them few days rest in sugar water. Then rinse them again and start a new batch of kefir with new sugar and new rasins.
@@wyrmsso do you add your grains to boiled and cooler sugar water? Did you notice any benefits or side effects?
I used to make this a few years ago in college. It’s so easy and delicious! My only complaint is that my grains were an absolute powerhouse and I couldn’t drink enough as fast as I was making it. Started to get sick of it lol. Didn’t know anyone who cared enough for fermentation so I ended up throwing out the grains when I was moving lol. I’d usually do half sugar fermented water and half brown apple juice. Or different teas! Earl grey was pretty great.
I would use a mix of cane sugar (for flavor) and white sugar since it was easier for the grains to start chewing. I also only kept sugar water on my grains. I wanted them to keep their environment consistent and keep secondary fermentation predictable :)
I just watched a video by @TheOrganicBeehive about how to store your grains in the fridge for up to 3 months. She puts them in a jar with 1 tablespoonof sugar, and 1 cup of filtered water and feeds them every 2 weeks, pesumably with another tablespoon of sugar. She doesn't mention to use organic sugar, but I always use organic sugar and fruit when making my water kefir.
@TheOrganicBeehive has a couple of other storage options but the fridge one seems to be the easiest.
You can just eat the grains.
Or you sell the grains for cheap!
If you have too much you can also dry some of the grains for future use and use some of the water as sourdough starter replacement if you are in to making your own bread too.
Thank you, OP
Ok - there is a bit to unload:
a) Water kefir needs nutritions. And what it mostly need is minerals! If you are living in an area, with a high mineral content in your water, this might be enough. if not, you can keep them happy in adding a mineral complex. Apparently the water kefir is rather sensitive against under-mineralizing it, than by starving it.
b) Some juices just adds a lot of “fermented aromas” - which can be pretty undesirable (still - if you like Kombucha, you might be still ok with it). Other fruits and aromas are working extremely well. The best fruit to date: lychee. The Lychee water kefir just taste amazing!
I saw a video where a guy put a piece of egg shell in with his kefir grains to mineralize the water - it works great! I steam the shells first to pasteurize them before adding them.
All you need for minerals is some dried fruit like apricot, dates oder figs
@@katharinawittkugel3200 What happens to the sugar after the fermentation process... is it all gone?
To cut my cost and boost my kefir I never mix anything else than water and sugar (undiluted which help to keep an eye on the kefir progress) with the kefir in the first fementation, I also add 4 grape slice but not all the way through. The grape give a boost AND act as a guide to indicate when your kefir is ready for the second fermentation as temperature is very important and does vary.
Your water must be filtered to insure your kefir health and if you do not you should see a slowing down in the production and ultimately a damage of your grains.
For the second fermentation I add a small amount of sugar in the bottles 1 grape per bottle cut in 4 and the kefir water.
For the flavouring in each bottle I only use fruits or tea .
My fruits are use fresh or frozen to cut cost and all you need is the smallest amount. For example half a strawberry 🍓 cut to fit in the bottles , few very small stripes of ginger ( I personally precut and freeze my ginger and use it frozen) , two raspberries...etc
For the tea use any , you'll be surprised how well it work !
And a cool thing you can mix things around , we love to do breakfast tea with strawberries and I do another one is ginger with one clove, I love fresh mint from my garden and PG tips and if you have a tin of pineapple chunks don't throw away the juice make a kefir instead 😋
I have read in many places that your kefir water should not be completely purified and filtered. Chlorine and excess metals are enemies but so is using water that has very little minerals, not a complete healthy environment for the kefit tibicos to grow in. I've very very recently started using bottled spring water :)
@@alvareo92 @alvareo92 I clean thoroughly my jar every time I make a new batch but what I will do next is just buy an extra jar to allow me to do a quick transfer to a clean jar ( I just didn't get around to buy an extra jar ).
My kefir are very healthy but I'm looking to find the variety I saw on the RUclips channel "Celebrating Appalachia" (do check it out if you have time you will be amazed by her production).
Her kefir grain are incredibly big 😲 , but she does mention that they are the large kefir grain which I don't appear to find in the UK.
If you live in the US I recommend you to try to find those little monsters because they look worth the trouble.
Ps: I found an other great booster for the kefir during the second fermentation, it's some dehydrated rhubarb.
I grow rhubarb in my garden and got a cheap dehydrator so I do have constant access to some , if you have free access to some I encourage you to try 2 our 3 pieces in you bottle during the second fermentation (but keep burping them to see how they develop).
Great advice. How does the grapes let you know when first fermentation is done?
@@CarlPotts335 the grape rise to the top it's a great visual indicator.
Wow I am going to write all of this down! Great flavour ideas without the carton sugar…
There's another variation which is great for hot summer days: 1/2 of a cup of milk-based kefir and 1/2 of a cup of mineral water of your choice (you can adjust the thickness by changing the proportions to your taste). If I am not mistaken it is called souh-sap or something like that. It is widely consumed across Turkey and both North and South Caucasus.
This is the BEST instructional video on water kefir. After watching I immediately bought some seeds and can't wait to begin fermenting. I already ferment milk kefir, sauerkraut, beet kavass, & kimchi. I wanted something to mix my spirulina in that wasn't all sugar, like juices. Like you said, this will eat the sugar in the juice and give it a fizz. PERFECT! THANKS!
I used to make water kefir, two fermentation steps. First one with figs and coconut sugar. Second one with a fruit of choice: tamarind and pineapple were my favorites.
Did you use fruit purée?
@@lauratempestini5719 never. Just whole fruit chopped into pieces. The kefir grains will eat all of the fruit sugar and leave the fiber. You can compost the fiber or throw it away.
This video blew my mind...never thought sugary drinks and soda can be made healthier...thanks man...will try these fosho
Bru...you are the answer to my internet prayers. i been wanting to make my own soda...but those machines are frikken $$$...and then ya gotta buy the ingredients, More $$$..& will it work?...roll the dice....so...yeah....this is The Thing!
Please accept my Profound Gratitude for sharing this goldmine with us...intense Thank You!
I have been trying to make my own soda too but the cost and the fear to start got to me. You just gave me hope and inspiration thank you.
pineapple ginger, the best combo and a fantastic way to reuse this pineapple peals full of sugar and flavors.
Ohhh glad I read comments because I want a pineapple flavor!!
You can make tepache with your pineapple peels.
@@jessicaaguirre1755 I actually made it when my Kefir grains died, but the taste was not as good. I’ll try again now I’m left without any kefir grain.
@@flowpom put your pineapple peels in a large pitcher (about 1.5 gallons) of water with cane sugar (preferably piloncillo) and in a few days you will have a yummy probiotic drink. Some people also add in a cinnamon stick or two and a star anise
Love this! As I have a family history of Cancer I avoid dairy (BLV and high concentrations of estrogen) so to get kefir in a soda is terrific--Big thank you
How about organic dairy?
I can't believe how simple and easy you make this, thank you! I'm going to get my grains this week❤
I had adapted some of my milk kefir grains to ferment in apple juice and it turned it into a delicious cider. Really refreshing! After a year, though, it became more yeasty in taste, so I stopped doing it. But I kept my milk kefir up so I still have the grains to start over. I'm making chia pudding with my milk kefir at the moment. Always looking for fun stuff to do with my kefir grains as they're hard to get live ones where I'm from and I don't want to kill them off. I've had them for more than 5 years now.
Ive made lemon and cumin, called nimbu pani, rose and cardamom, dill and cucumber! but I was lacking fizz on some of them and your video has helped me realise why that may be x
Rose and Cardamom sounds divine!
I’m picturing mason jars of Kefir fermenting in every room of your house. Cool stuff!
I have been making hibiscus mint and blueberry ginger kombucha. I bet those would make great soda too. I made a watermelon soda with my ginger bug. It turned out good, but was a bit too sweet. Also I used a watermelon to do it. I didn’t know they made watermelon juice. That would be much easier than the way I did it 😂 gonna need to try this I guess! Thanks for the video 💜
Nice! I will say this product is pretty sweet, especially if you start with juice. But might get a less sweet product if you cut it with water
@@TheBruSho thanks for the tip! I’ll let you now how it goes 😊
What is the ratio of ingredients you use?
@@TheBruSho Update: so i cut the next batch w/ about 1/3 water.. it was still pretty sweet, but it gave me more finished product as well as cutting the sweetness back a bit.
@@barbarat4123 the fermentation adventure has a good video that has all the ratios in it.. that’s where i got mine from.
Interesting. One of the points of combucha is low sugar content when you control the process. I'm curious how this stacks up.
Most of the sugar would get eaten tho right ?
Love water kefir! I use blueberries in some and dried tart cherries in others. Beautiful and fizzy!
There IS NO ONE WAY to pronounce kefir. Great information! Thank you.
i've followed your video for Kombucha and after a few trial and error and adjusting the taste to my liking, think I finally made it. Can't wait to try and make this soon! thanks for the simple and straight to the point videos. salud.
Try to make slavic cola. Kvass taste like the bread in the liquid form. Delicious and very healthy ❤
Me too! THE FORMULA I CREATED IS MIRACULOUS TOO! BEST DRINK EVER! I STARTED W.HEALTHY WATER LLC IN MARCH 2022 FOR MY KIEFER SODA PRODUCT AND HOPEFULLY CAN SHARE WITH YOU IN THIS NEXT YEAR! YOUR FEED BACK WILL BE AWESOME! 💕 AND HAPPY "HAPPY SODA" MAKING!
I stumbled on your channel yesterday and I've checked out a few vids. I really like your very approachable delivery, as well as you give multiple options depending on how ambitious someone might be. I'm now subbed and I'm going to try some simple water kefir. Thanks!
Thank you for your videos! I've been spending so much money buying these drinks- I'm so happy to know we can make these.
Wound’s the kefir grains be affected directly when placed in juice? The best way is to do a sugar, water, kefir batch, then add the juice to the sugar water version removing the kefir grains.
We regularly make both milk kefir and water kefir at our house. The grains for the two different kinds are not the same at all, but they are both good in their own way. Have you ever mixed both the milk kefir and water kefir together when serving? How about mixing either water or milk kefir with beet kvass? The world has so many fine things to offer. It seems that the pronunciation of the word kefir varies from place to place. So if you come from a different place than I do, my pronunciation is going to sound wrong to you. That's OK with me as long as we both have an understanding of what we are talking about.
I miss my water kefir. I’m going to have to make more now. Even with nothing in it it’s so flippin’ good.
Thank you for the video. I just placed by first batch of kefir for fermentation. Wish me luck
Looks so yummy, and love those flavor combo ideas!
Thank you so very much! Loved discovering Kefir, and loved your fruit mixes. Can't wait to try!
RUclips suggested your video to me and I must say, this really speaks to me! I will definitely try this! I'm so excited about this, I can't wait to get started. I've been contemplating brewing my own kombucha but was a bit turned off by the scoby. But this sounds perfect! I'm going to try rhubarb, pear and black currants.
I am making it with a bunch of violet flowers freshly collected.
kefir is a great help for a hangover, the one made from milk is super tasty with boiled potatoes. I know what I'm talking about, in my country you can buy it everywhere, even in the smallest store
Finally one video which explained it well and thorought - thanks! ❤
One of the fermentations I still haven't tried. Definitely need to give it a shot after seeing this great video and how easy it is :) Great job as always!
Thanks man! Yeah super easy and fun
So easy looking!!! I’ve been ignoring my kombucha, this looks like a great, easy alternative! I think I’ll give it a try, thanks for sharing, cheers dude!!!!
Haha same man, kombucha has been on the back burner and this is a great fill in
Great vidya as we have come to expect from you bud. Info packed and engaging production. Cheers.
Thanks buddy appreciate that!
Love water kefir.
Awesome! Looking forward to trying this. I'm going to use the cocktail syrups I keep on hand for this. Ginger and lavender for sure, but I'll try passion fruit and orgeat.
Wow Yumm that sounds good
Thank you for your info. I bought my first kit and today I had my first glass of my new Water Kefir. Delicious and so easy to make. Many thanks for your inspiration 👍🏼🙏🏼
Great video, I'm excited to start experimenting and also love the flavor combinations you highlighted. This will be a refreshing drink for our hot Florida Summers.
So I was reading up on this and it has some interesting characteristics such as being able to be fermented anaerobically and aerobically and apparently it is fine to use stainless steel with it (just not other metals), as some point I think I may have to play around with popping some in my 10l corny keg with a spunding valve on to see what happens :D
Would love to know how that goes!
You need to warn people about opening their bottle after a second fermentation. If its been warm, that stuff will be fizzy. I have had a bottle explode the top off when I started opening it. It went everywhere. On the ceiling, in the light fittings, all over cupboards, up my nose and on the cat. Took an hour to clean up. If in doubt, tip it upside down over a glass in the sink and unscrew the cap slooooowly to release pressure.
Don't open warm fermented drinks, always chill them first!
@@TheBruShothat's good advice but I've definitely had chilled water kefir rain in my house too! Not fun to clean up 😂 It had been quite warm in the house and had about 10% grape juice in 2F. It chilled for about 5 hrs before she exploded like Old Faithful at the dinner table to my 12 year old's complete shock! 😅
Haha I open my fermented drinks so cautiously for weeks and as soon as I relax one catches me by surprise!
And on the cat😂😂😂😂😂
I prepare Waterkefir now for some weeks and I can’t wait to try out your flavor ideas!
Do you know what is the sugar content after fermentation or the finished kefir? I assume all the sugar has been eaten up already by the time it is ready for drinking.. but please confirm.
Sugar content at time of drinking completwly depends on how much you added and how long you left to ferment for. If you leave it to ferment long enough to consume all sugars you'll have a very vinegary drink at the end of it.
@@vegetabulls278 Thanks for your reply.
It's definitely variable. I add champagne yeast to the final bottling to ensure residual sugars are used up and contribute to carbonation.
@@kerino1 Any reason you use Champagne yeast over bread yeast? Also does it noticeably increase alcohol content?
Your comment prompted me to add some bread yeast to my last batch, and it did make for a drier (better imo) drink.
@@vegetabulls278 Bread yeast works, too.
Champagne yeast will continue to ferment if the alcohol content (or room temperature) gets a little high. Glad the yeast dried it up for you!!!
💖Besides the great info in this video, your production values are excellent! Great videography, composition and narration. Beautiful staging and colors as well. 💖
Thank you so much!
@@TheBruSho Hey Bru Bro (sorry, I don't know your name), your starter powder link is unavailable, but if you search, there's a new link to the same product.
@@TrishTruitt thanks for the heads up!
Really Enjoyed Your Video , Thanks ! 🐯🤠
Wow, thanks for this idea.
Wow! Thank you for video
Kefir Madness!!!
😂
How much sugar is left in the final product? Is it keto friendly?
Cool probiotic pop…. I just make fermented veg, easy and cheap, but that’s a cool idea🎉
WOW ! such an excellent offering and VERY WELL DETAILED INFO too ! ----- KUDOS TO YOU ---- and this quality work , so refreshing to see , quick, simple, and a fast presentation THAT IS A SHINING EXAMPLE OF PASSION IN MOTION ----- a Sasquatch sized THANK YOU ! ---- NOW SUBSCRIBED ------ from Canada J.
Love how this is one of the few general all-process tutorials that teaches you how to maintain the grains rather than invest in new ones
Love this video! Great work man!
Cheers!! Thanks for watching
Have to try this
Great video! Thanks so much for sharing this - it seems easier to approach than kombucha and perhaps a little more to my flavor/taste preferences - I can only do an occasional kombucha and then I'm done. lol Thank you so much for the share! :)
Kombucha is actually pretty easy. The key is fermenting at about 80*. Found that by accident last winter when I was fermenting in a room with a wood stove. Much better flavor I thought.
You can compost the extra "mother" when it gets too large. I compost my extra kefir grains too.
my Tipp for all you have to use dragonfruit, passion fruit with apple it's the best for water kefir
Neat. I am going to have to try some!
Thanks for the information. I have been making kombucha, but I would like to try something different ... this sounds like the ticket. 🙂 I have ordered my water kefir grains and anxiously await their arrival.
Very cool. Didn't know this was even a thing.
Thank you for posting. Great tips.
Whaaaaaat I can’t have kefir cause it’s dairy so Omg this might be my new thing plus I’ve been seeking a soda alternative 🎉❤🎉❤
I was deep into water kefir years ago, love it! Only downside is when they start multiplying and you run out of room to store them .lol
In a microbiologist, I've made milk kefir for about 2 years, it's great for creamy smoothies
I think that you crush the beneficial bacteria when you blend them.
@Coromi1 you will crush bacteria? I wish I could teach my mushrooms to crush bacteria when growing them on agar agar.
@@guystokesable I have no idea what you try to tell me. Mushrooms? Where is the context to blenders?
I love Kiefer, and the fact that I can make it into a soda is even better!!!!
After the kefir ferments the juice, what happens to the sugar if sugar is what the grains feed on? Just wondering as I am type II diabetic.
Add a few slices of ginger to the grains and you have something very similar to ginger ale and it's delicious! Easy peasy.
Thanks for the idea!
Fabulous ... all new stuff for me!
p.s. I regularly do a thick fruit smoothie using just frozen mixed fruits. *_Gotta try turning that into Kefir!_*
Don't feel bad - everyone here is actually saying it wrong. Kefir is from Turkey, so it's a Turkish word, and the correct pronunciation rhymes closely with "WOOFER". It's properly pronounced as KUH-fur (not keef-er or ka-feer).
HE'S BACK!!!!!
Leggoooo!
Thanks, I need to try this with pink grapefruit juice.
My tummy has never liked kombucha, but loves kefir. I'm vegan and was really happy when I found a water (non-dairy) version.
Can’t wait to make this
Awesome video!!!!!!!!
I am so going to try this. Thanks!
A disclaimer, if you use fresh juice for this process there is amylase in unpasteurized juice. This speeds up fermentation by a significant amount. If you don't have something with an airlock to let out the carbonation on its own you can put a rubber band over the top of a flip top bottle and let the gas escape for a day or two before closing it to get carbonated.
Can I use a balloon as an airlock?
@@jacobshome7293 I have heard of this before. I don't know how practical it is. Honestly, I wouldn't worry about it to much if you let it ferment open as long as your workspace is clean.
Do you know how long the shelf life is for unpasteurized juice for this process?
This is really cool, never heard of it!
See ya soon buddy!
Clean vid. going to make this soon
I ❤ dairy Kefir. Gonna try this as I’m restarting my sea moss journey too. We need to add natural components to our lives even if we are not vegan/vegetarian.
Does honey work? I can't have processed sugars, only whole. So I guess I could just do juices that have no added sugars too. Is there a point when the fermentation eats all the sugar and it still tastes good and has live cultures? Would be nice to have when fasting if it didn't have sugar... I'm usually stuck with acv & lemon juice
You can use more natural sugars like honey or agave. And the more you let it ferment the less sugars will be in it but I will say there will always be some sugars left over. It never really ferments all the way and become acidic and dry like other fermentations.
@@TheBruSho guess I'll just have to balance it, lol!
Honey has antibacterial properties that would have adverse reactions to the fermentation process.
www.ncbi.nlm.nih.gov/pmc/articles/PMC3609166/#:~:text=The%20beneficial%20role%20of%20honey,41%5D%2C%5B42%5D.
Woo hoo
Thank you soooooo much 😊
Great video! Thanks for sharing! Inspired by your great flavor ideas O started with dehydrated grains from the same brand. My second ferment however is never sweet more wine-like and does not have a lot of carbonation going on, although I used swing-top bottles. Any ideas?
Oh interesting, wondering if it's fermenting too hot or too long. try throwing the bottles in the fridge earlier, it might help it not ferment so much.
Just starting first batch. Used pure cherry juice from new Zealand. Hope it tastes good. Going to try apple next
Fantastic information. Im keen to give kefir a go
i have one stupid question before watching the video. If kefir feeds on sugar just like in milk kefir, does water kefir have sugar? as milk kefir is naturally lactose free?
Ooohh, hibiscus Ginger? I have hibiscus tea, so that would be awesome to try! My only concern is, one of the containers of it is the Republic of Tea which it's really good, but I think it's lightly sweetened with stevia. I would still add my own sugar, but the stevia wouldn't hurt it, would it?
No it won't hurt it. The kefir can't eat it is all that's why they warn you.
@jcmick8430 oh sounds good, I could just top it off with the sugar it _can eat,_ then.
Does water kefir have a high amount of sugar/glucose?
Would it work to combine kefir with a scoby and maybe some ginger roots in one jar, or will they fight each other?
You should make Sowens it’s a Scottish fermented oatmeal where you can drink the liquid and use the oats to make a porridge. Or use it in other dishes
Holy cow that sounds awesome! Thank you for sharing I am always looking out for new fermentations to try.
@@TheBruSho your welcome there not a whole lot of information out there that I’ve seen I know it just oats oat bran and water then clean up is making porridge out of the oats and drinking the liquid
If you don't want to buy dry packets you can just squirt a bit of your Lifeway Kefir bottle into your sugar water mix and wait.
😮 Life-changing!!💜✨💯
What would you think of a fresh fruit purée?
Also cola for those who like the flavors
Thank you! I am going to try this.I was wondering if you could use the fermented water in homemade aqua fresca?
I don’t see why not!
This looks great! I might have to give this a try. I am always impressed by the production quality of your videos. BTW, I notice that this video really blew up and I see that your top 4 videos are not about brewing beer. Homebrewing just might not be the niche for fame and fortune on RUclips.
Thanks! And yeah this one did well! I think ill do more non-beer stuff next year
Pour into a thick glass or mug from the freezer for a slushy drink that better retains the carbonation.