I’ve been watching various videos on water kefir since I just ordered a starter kit. Yours is the most clear and informative (I’ve wanted information on how to flavor with fresh ingredients). Thank you SO much!
Linda, thank you for your sweet comment. When using fresh fruit, melon, mint leaves, or other ingredients for the 2nd ferment, it's best to crush them to release the juices. Just use a small handful for each quart jar and let the 2nd ferment set in a warm place with a tight lid on it for at least 24 hours. Hope this helps! I wish you much success with your water kefir!
Thank you. I just washed the egg shell in dish soap, rinsed well and let it dry. The egg shell will turn dark in the water kefir. Through trying different mineral sources, my favorite now is using organic raisins and a dash of Himalayan salt. If my kefir stops getting fizzy, I'll switch the minerals to something different, like unsulfured molasses. I think it gets tired of the same thing all the time and just wants something different. Hope this helps.
My water kefir is fizzy after my first ferment. I add about a 1/3 cup of 100% grape juice for the second ferment. It is never fizzy after the second ferment. Any suggestions?
Hi, Amy. I've been making water kefir for over a year. Mine started not getting fizzy and after doing a google search, I learned there are several reasons this happens: Make sure you're using air tight jars for the 2nd ferment; make sure the kefir is in a warm place; using brown cane sugar might help (has more mineral content); fruit juices seem to fizz more than fresh fruit; use a stronger starter. In my case, I moved my kefir to a warmer place and covered it with a heavy kitchen towel to keep it warm. I also keep my extra grains in the fridge in sugar water and occassionally swap out my grains with the ones stored in fridge. I also feed the first ferment with minerals like pink hymalaian salt and organic raisins. My kefir is fizzy again but not as fizzy as when I first started making it. It's still yummy, though. I'm completely off sodas now thanks to this drink! Wishing you success in your kefir making!
Hi, Cherry. Most articles say to start slow to give your gut time to adjust. Start with 1/2 cup per day and gradually increase. I've been drinking it daily for a year and have about 2 cups per day. Hope this link helps to answer your question. happygutpro.com/how-much-water-kefir-should-i-drink-in-a-day/
I’ve been watching various videos on water kefir since I just ordered a starter kit. Yours is the most clear and informative (I’ve wanted information on how to flavor with fresh ingredients). Thank you SO much!
Linda, thank you for your sweet comment. When using fresh fruit, melon, mint leaves, or other ingredients for the 2nd ferment, it's best to crush them to release the juices. Just use a small handful for each quart jar and let the 2nd ferment set in a warm place with a tight lid on it for at least 24 hours. Hope this helps! I wish you much success with your water kefir!
Wonderful video! Thank you! How did you prepare your eggshell before you put it into your water kefir?
Thank you. I just washed the egg shell in dish soap, rinsed well and let it dry. The egg shell will turn dark in the water kefir. Through trying different mineral sources, my favorite now is using organic raisins and a dash of Himalayan salt. If my kefir stops getting fizzy, I'll switch the minerals to something different, like unsulfured molasses. I think it gets tired of the same thing all the time and just wants something different. Hope this helps.
Looking very pretty this morning, Joanna😊
Good morning!
My water kefir is fizzy after my first ferment. I add about a 1/3 cup of 100% grape juice for the second ferment. It is never fizzy after the second ferment. Any suggestions?
Hi, Amy. I've been making water kefir for over a year. Mine started not getting fizzy and after doing a google search, I learned there are several reasons this happens: Make sure you're using air tight jars for the 2nd ferment; make sure the kefir is in a warm place; using brown cane sugar might help (has more mineral content); fruit juices seem to fizz more than fresh fruit; use a stronger starter. In my case, I moved my kefir to a warmer place and covered it with a heavy kitchen towel to keep it warm. I also keep my extra grains in the fridge in sugar water and occassionally swap out my grains with the ones stored in fridge. I also feed the first ferment with minerals like pink hymalaian salt and organic raisins. My kefir is fizzy again but not as fizzy as when I first started making it. It's still yummy, though. I'm completely off sodas now thanks to this drink! Wishing you success in your kefir making!
How much kefir water is recommended to drink daily?
Hi, Cherry. Most articles say to start slow to give your gut time to adjust. Start with 1/2 cup per day and gradually increase. I've been drinking it daily for a year and have about 2 cups per day. Hope this link helps to answer your question. happygutpro.com/how-much-water-kefir-should-i-drink-in-a-day/